Recipe - Lemon-Parsley Butter

One half cup Butter softened
3 tablespoon Parsley finely chopped
1 teaspoon Lemon rind finely grated
1 tablespoon Lemon juice
1 pn White pepper

1. In small bowl of electric mixer, in a food processor, or by hand, beat
butter until soft and light.

2. Add parsley, lemon rind, lemon juice, and pepper; mix to blend well.

3. Shape into a roll, wrap in plastic wrap, and refrigerate until firm.

Makes One half cup.

* Timesaver Tip: Recipe can be refrigerated for up to 2 weeks or frozen up
to 4 months. To freeze, wrap again in heavyduty aluminum foil.

Recipe By : the California Culinary Academy

From:

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip