Garlic and Parsley Herb Butter

Description: Cooking time is chilling time. Herb butters are a nifty way to spice up any meal. I like herbed butters as a quick easy way to flavor frozen or canned veggies. Just add a dab of herbed butter and heat up the veggies. You can substitute margarine for the butter. If you choose to use dried herbs instead of fresh use 1 1/2 times the amount called for.

Ingredients:

• 8 ounces sweet unsalted butter
• 1/2 cup fresh parsley, chopped
• 2 garlic cloves, finely minced
• 1/2 teaspoon fresh marjoram, minced
• 1 teaspoon fresh thyme, minced
• 1/2 teaspoon fresh sage, minced
• 1/4 teaspoon fresh ground black pepper (optional)

Steps:

1. Let butter soften to room temperature.
2. Beat in other ingredients.
3. Pack butter into molds or crocks or form balls with a melon baller.
4. Chill for at least 3 hours before serving.
5. Can be stored for upto 1 month in the refrigerator or 3 months in the freezer.