Lemon Butter Topping
Ingredients| 1/2 cup butter or margarine 2 1/2 tbsp lemon juice 2 tsp grated lemon peel |
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In a small mixing bowl, cream butter until softened. Add juice and
peel. Blend until well mixed. Drop by tablespoonfuls onto waxed
paper. Greeze until firm. Remove to a resealable plastic bag. Top
piping hot vegetables or fish with 1-2 lemon balls just before
serving. Yield: 8 tbsp sized balls.
Origin: Brenda Wood, Egbert, Ontario (Country Woman mag) Shared by:
Sharon Stevens, Sept/91
Servings:
6
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