Recipe - Herb Mustard Butter

1 cup Butter; softened
2 cup Finely chopped fresh parsley
2 tablespoon Chopped fresh chives
3 tablespoon Dijon mustard
2 teaspoon Lemon juice

From: Cheryl Miller csmiller@LAMAR.COLOSTATE.EDU

Date: Mon, 29 Jul 1996 23:12:48 +0000
In a medium bowl beat all ingredients until light and fluffy. Store in
refrigerator up to 3 weeks. Very good on sandwiches or vegetables makes
1 cup.

EATL Digest 29 July 96

From the EATL recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.