"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

Herb Butter Recipe

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This recipe for Herb Butter, by , is from The Ann Arbor 2nd Ward Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Bonnie Nielson
Added: Sunday, February 13, 2011

Category:
Category:

Ingredients:  
Ingredients:  
1 lb. softened butter
1 tbsp. powered thyme
1/2 tsp. fresh or dried parsley
1/8 tsp. garlic powder
1/2 tsp. celery seed
salt and pepper to taste
Parmesan 2 or 3 tbsp. (optional)

Directions:
Directions:
Mix and store--covered . Allow 6 hours for 'ripening'. May be made ahead and frozen.

Cut bread horizontally and butter generously. Sprinkle with paprika and dried dill, if desired.

Cut into 2 or 3 inch pieces and bake (not broil) in 350 / 400 oven for 10-15 minutes until lightly browned and crusty.

Personal Notes:
Personal Notes:
Elizabeth Christensen (Betsy) shared this recipe. It is one of our very favorite butter spreads on baguettes, served with grilled salmon.

 

 

 

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