Seasoned Butter cubes for Vegetables
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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
- In small bowl mix together chicken mix, parsley, savory, basil, tarragon, salts and peppers, making sure mix is evenly distributed.
- 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.
- Turn into 8-inch square baking pan. Spread evenly. Freeze 1-2 hrs. Cut into 1" squares.
- 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.
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