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BUTTERS




Source of Recipe


suzyjune


List of Ingredients




Light Butter Combine 8 oz whole butter and 8 oz. diet margarine (at room temperature), 1 cup ice water and dash of salt in a mixer bowl and whip with an electric mixer until thick and creamy. Chill, covered in refrigerator.

Country Butter: Combine 16 oz. Margarine, 1 cup solid all-vegetable shortening and 1 cup buttermilk in a mixer bowl and whip until all buttermilk is absorbed. Refrigerate in covered container.

YIELD: 2 lbs. soft butter

Flavored Butters: Place � cup butter in a small bowl and microwave on Medium-Low (30%) power 1 minute, or until slightly softened. Cream butter with salt and flavoring (see below). Transfer to a sheet of plastic wrap; shape into a 1-inch diameter log. Wrap and refrigerate. Use within a few days or freeze. YIELD: � cup

Chili Butter: 1 Tablespoon each chili powder and lime juice, 1 teaspoon ground cumin and � teaspoon ground red pepper. Delicious on seafood, chicken, rice, corn on the cob and steamed vegetables.

Tarragon Butter: 1-1/2 Teaspoons crushed dried tarragon leaves. Delicious on fish, chicken, green beans, baked potatoes or rice.

Scampi Butter: 1 Tablespoon Crushed Mixed Italian seasoning and 1 tablespoon each minced fresh garlic and lemon juice. Delicious on seafood, steak, chicken, pasta, steamed vegetables and heated Italian bread. (Try for Chicken Kiev)


Recipe