Recipe - Lemon Butter Topping

One half cup Butter or margarine
2 One half tablespoon Lemon juice
2 teaspoon Grated lemon peel

In a small mixing bowl, cream butter until softened. Add juice and peel.
Blend until well mixed. Drop by tablespoonfuls onto waxed paper. Greeze
until firm. Remove to a resealable plastic bag. Top piping hot vegetables
or fish with 12 lemon balls just before serving. Yield: 8 tbsp sized
balls.

Origin: Brenda Wood, Egbert, Ontario (Country Woman mag) Shared by: Sharon
Stevens, Sept/91

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