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           Lemon Basil Butter

1 c Loosely packed fresh -basil leaves
1/2 c Sweet butter, softened
1 t Freshly grated lemon zest, -or to taste I

n a saucepan of boiling water blanch the basil for 2 seconds. Drain the basil well, pat it dry, and in a
food processor blend it with the butter, the zest, and sat to taste until the mixture is smooth.
Let the basil butter stand, covered tightly with plastic wrap, in a cool place for 1 hour or,
chilled, overnight. Serve the lemon basil butter with steamed vegetables or grilled meats and fish.
 Makes about 2/3 cup.

                              Lemon Butter

1/4 c Butter or Margarine
1/2 ts Salt
1 tb Lemon Juice
1/8 ts Cayenne
1 tb Parsley, chopped
 A dash of hot pepper sauce may be used instead of the cayenne.

In 1-qt saucepan over medium heat, melt butter or margarine; stir in lemon juice,
chopped parsley, salt and cayenne. (Or, in small bowl with spoon, stir butter or margarine until creamy.
Slowly stir in remaining ingredients.) Serve Lemon Butter hot on hot boiled or steamed vegetables,
broiled, fried or poached fish or shellfish

   Lemon Mustard Butter

2 tablespoons lemon juice
1/2 teaspoon lemon rind -- grated
1 1/2 tablespoons Dijon-style mustard
salt and pepper to taste

Blend together and store in refrigerator

Preventives of evil are far better than remedies; cheaper and easier of application, and surer in result.

- Tryon Edwards