Herb Butter

The Oregano needed pruning!

After snipping about half the height from the

plant...

..I added most to the dehydrator.

(The parsley wanted to go to seed

so it was trimmed, also, and shared

half of the racks in the dehydrator.)

The aroma was so fragrant

it made me hungry for a tasty

treat of a lightly toasted roll

with herb butter.

To make my Oregano, Garlic and

Parmesan butter I first

stripped the leaves from the stem by grasping

the top with the fingers of one hand

and pulling down the stem with the fingers

of the other hand.

(the stems go to the compost)

Chop leaves fine ~

about 3 Tablespoons

Add to 1/4 cup softened butter

Add a heaping Tablespoon of minced garlic

(I usually use fresh, but didn't have any so

used this garlic in a jar.)

Add 1/4 cup finely grated Parmesan cheese

Mix up with a spoon and place in a pretty little

crock or bowl.

I spread a roll with the butter and

toasted lightly!

Mmmm! Delish!

You can use a variety of herbs

such as Rosemary, Parsley, Thyme, Marjoram,

Basil, and Sage

or any combination of the above.

Be creative ~ add Garlic, lemon, pepper,cheese.

It can be used on meats, fish, chicken and vegetables.

It's perfect for grilling ~

add a pat and let it melt it's herbal

goodness right down into what ever you are cooking.

Tastes so good!

Freezes well and keeps for about 3 months.

Fill up a pretty jar and

present it to your host at that next

Bar~B~Q!

~*~

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