Just-for-the-halibut butter

Yield: 24 Servings

Measure Ingredient
½ cup Butter, (1 stick) softened
1 teaspoon Lemon pepper
2 teaspoons White wine Worcestershire sauce
¾ teaspoon Grated lemon rind
½ teaspoon Green Tobasco sauce
¼ teaspoon Ground white pepper

In small bowl, stir together butter, lemon-pepper, Worcestershire sauce, lemon peel, green Tabasco and white pepper. Let stand to blend flavors. If you want to make the distinction between home-prepared food and the commercial stuff really clear, make this butter in advance and place in pastry bag fitted with large star tip. Pipe 20 to 24 large stars onto a foil-lined tray and refrigerate until firm. Nobody will mistake THAT for a frozen entree! Recipe from Jack and Mary Billings.

Recipe by: St. Louis Post-Dispatch 10/30/95 Sent to me by "Jack C. Elvis" <jackelvis@...> so I could check them out for formatting errors, originally posted to Prodigy.

By CWBJ78A NANCY BERRY Time: 12:35 PM on Apr 23, 1997

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