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        Red Pepper Butter

1 Red bell pepper roasted seed
1 Jalapeno pepper roasted seed
2 Shallots, peeled and minced
1 t Minced garlic
1/4 ts Cayenne pepper
 1 tb Dijon mustard
1/2 ts Salt
1/4 lb Butter, softened

MIX ALL INGREDIENTS TOGETHER with the softened butter. Place the butter on a sheet of plastic wrap or wax paper, and form it into a cylinder. Place in the refrigerator to harden. To serve, cut pats from the log, and place on top of grilled fish, poultry or meat. Makes 16 pats. NOTE: The butter can be made up to 3 days in advance, or it can be frozen for up to a month.

Sin makes its own hell, and goodness its own heaven.

- Mary Baker Eddy