Lemon Chive Butter
- 1/2 c. margarine or butter, softened
- 2 t. grated lemon peel
- 1 T. lemon juice
- 2 T. finely chopped chives
- 1/2 t. coarsely ground black pepper
In medium bowl, mix all ingredients until blended. Spoon mixture into a 6-inch long strip across width of sheet of plastic wrap or waxed paper. Freeze until slightly firm; about 10 minutes. Roll mixture, covered with plastic wrap or waxed paper, back and forth, to make a 6-inch long log. Wrap well and refrigerate up to 2 days or store in freezer up to 2 months. Use ¼ of the butter to toss with one of the following steamed vegetables. One and ½ lbs. broccoli, 2 lbs. green beans, 30 oz. peas or 30 oz. Brussels sprouts.