Recipe - Blossom Butter

One fourth pound Unsalted butter
at room temperature
3 tablespoon Mixed herbs
(basil, particularly
opal basil, marjoram or
oregano, chives, thyme)
finely cut or sliced up or chopped
2 tablespoon Herb blossoms
(chive blossoms, basil,
sage, rosemary, borage,
thyme, marigold)
chopped
3 pn White pepper

Use this flavored butter on grilled or broiled fish or chicken. CREAM THE
BUTTER WITH THE HERBS and the chopped blossoms until well mixed. Wrap well,
roll into a log, and let stand until needed, or freeze. Makes One fourth Pound

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini