Yield: 24 Servings
|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