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Spring 2014
 
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Use only one herb, or a combination of whatever fresh herbs you prefer or happen to have on hand.  

Yield:  About ½ cup

4 tablespoons butter, softened
¼ teaspoon salt
freshly ground pepper
1 tablespoon finely chopped thyme or dill, chives, and/or parsley

  1. In a small bowl, mash the butter with the salt and pepper.  Add the herb(s) and combine well.
  2. May be stored in the refrigerator for up to a week.

Adapted from THE OUTER BANKS COOKBOOK:  Recipes & Traditions from NC’s Barrier Islands, by Elizabeth Wiegand, 2008, Three Forks, an imprint of Globe Pequot Press

 
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