1 cup butter or margarine, softened
ΒΌ cup reconstituted lemon juice
2 teaspoons oregano or basil or dill weed or thyme leaves
1 teaspoon chopped parsley
In small mixing bowl, cream butter; gradually beat in lemon juice.
Stir in herbs and parsley.
Cover and chill 45 minutes or until firm.
Place in covered butter dish.
If desired, spoon on waxed paper and shape into a 1×8 inch roll.
Chill 1 to 2 hours.
Serve on bread, vegetables and pasta.
Comments are closed, but trackbacks and pingbacks are open.