Seasoned Butter cubes for Vegetables

Ingredients

• 1/4 teaspoon dried savory leaves
• 1/4 teaspoon dried basil leaves
• 1/4 teaspoon dried tarragon leaves
• 1/4 teaspoon dried marjoram leaves
• 4 teaspoons seasoned salt
• 3 teaspoons plain salt
• 1/2 pound margarine at room temperature

Directions

1. In small bowl mix together chicken mix, parsley, savory, basil, tarragon, salts and peppers, making sure mix is evenly distributed.
2. In small bowl beat butter and margerine on medium setting until Fluffy. Add broth mix and seasonings and blend well. Continue beating while slowly adding lemon juice.
3. Turn into 8-inch square baking pan. Spread evenly. Freeze 1-2 hrs. Cut into 1“ squares.
4. Freeze for 1 hr, Remove squares to cookie sheet and freeze overnight. Store in plastic container. Use 2-3 squares for vegetables or as seasoning for chicken gravy.

Timing

• Freeze 1-2 hrs.
• Freeze for 1 hr.
• freeze overnight.

Temperature

• butter and margarine at room temperature; freeze 1-2 hours, freeze 1 hour, then freeze overnight

Equipment

• small bowl
• small bowl, electric mixer using cream and medium settings, 8-inch square baking pan, spreading utensil, knife, freezer, cookie sheet, and plastic container
• cookie sheet
• plastic container

Notes

• The method says salts and peppers, but the ingredient list contains no pepper.

Arwilda’s edits

Arwilda’s note: Changed “Unreadable word deleted after chicken mix” to “A crossed-out word resembling soup appears at the start of the next line before parsley.”. Keep the deletion unresolved. Add soup only as a candidate original reading, not confident text.

Needs review

Uncertain crossed-out word in opening mixing instruction: Original crossed-out word cannot be read reliably.