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combinations, and spread or brush-on foods before and during cooking:
Blue Cheese Butler: Add 1/2 teaspoon lemon juice, 1/4 teaspoon Worcestershire sauce, and 1/8 teaspoon pepper. Mix thoroughly. Fold in 1/4 cup crumbled blue cheese and mix just till combined. Serve with meat or baked potatoes. Makes 1/4 cup.
Cajun Butter: Add 1/2 teaspoon dried oregano, crushed; 1/4 teaspoon ground cumin; n$8 teaspoon dried thyme, crushed; and dash crushed red pepper. Serve with poultry. Make 1/4 cup.
Fennel Butter: Add 1 teaspoon fennel seed, crushed; 1/2 teaspoon lemon juice; and dash pepper. Serve with fish. Make 1/4 cup.
Lemon-Basil Butter: Add 1/2 teaspoon finely shredded lemon peel, 1/2 teaspoon lemon juice, and 1/4 teaspoon dried basil, crushed. Serve with meat, fish, or vegetables. Makes 1/4 cup.
Parmesan Butter: Add 1 tablespoon grated Parmesan cheese, 2 teaspoons snipped parsley; and 1 small clove garlic, minced. Serve with vegetables. Makes 1/4 cup.
Garlic Spread: Combine 1/2 cup softened margarine or butter, 1 teaspoon garlic powder, and 1/4 teaspoon paprika. Makes 1/2 cup.
Italian Herb Spread: Combine 1/2 cup softened margarine or butter, 1 teaspoon garlic powder, 3/4 teaspoon Italian seasoning, crushed; and 2 tablespoons grated Parmesan cheese. Make 1/2 cup.
Tarragon-Onion Spread: Combine 1/2 cup softened margarine or butter, 2 tablespoons chopped green onion, 2 tablespoons snipped parsley, and 1/2 teaspoon dried tarragon, crushed. Makes 3/4 cup.
The following is a recipe that we enjoy on the grill.
Swordfish Kabobs
1 pound fresh or frozen swordfish steaks
2 tablespoons snipped parsley
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