SAVORY BUTTER:

1 1/2 lb. carton butter
1/4 tsp. garlic powder
1/2 tsp. marjoram
1/2 tsp. parsley
1/2 tsp. summer savory
1/2 tsp. thyme
1 tbsp. lemon juice

Excellent on heated French or Italian bread, broiled meats, vegetables and baked potatoes.

ONION BUTTER:

1 1/2 lb. carton butter
1 green onion, finely chopped (use part of green top)
1/2 tsp. thyme
1/2 tsp. basil
1/2 tsp. marjoram
1 tbsp. lemon juice

Especially good on barbecued steaks or hamburgers.

DILL BUTTER:

1 1/2 lb. carton butter
3 tbsp. crushed dill weed
1 tbsp. lemon juice

Makes potatoes or eggs a special treat.

PARSLEY BUTTER:

Substitute parsley for the dill weed.

Perfect for new potatoes.

MINT BUTTER:

1 1/2 lb. carton butter
2 tbsp. crushed mint
1 tbsp. lemon juice

Melt on top of a broiled lamb chop just before serving.

GENERAL INSTRUCTIONS:

1. Measurements are for dried herbs. Double the amount if using fresh herbs.

2. Butter can be substituted for butter.

3. Cream the softened butter. Add the lemon juice.

4. Add the herbs; mix well.

5. Put back into butter carton. Refrigerate overnight for flavors to blend.

6. Substitute any herbs of your choice. Vary the amounts to suit your taste.

7. Keeps for several weeks in refrigerator. Can be frozen for up to three months.