Ingredients

2 T summer savory leaves,stems removed
6 T butter (softened)

Cooking Instructions

Mince the summer savory, then cream the butter, and beat in the savory. Shape the herb butter into a 1-inch-thick cylinder, wrap in plastic, and refrigerate.

Yields: 3/4 cup
 
 
 "Therefore no one is to act as your judge in regard to food or drink or in respect to a festival or a new moon or a Sabbath day--" (Colossians 2:16)