Serves: 32
Total Calories: 33

1 pound butter or margarine
fresh herbs

Mix as directed in the recipe for basic garlic butter. I like to mix 2-3 herbs together to obtain different flavors just for a change of pace. Fresh herbs are preferred but you can use store bought in lieu of home grown. I use 1/2 teaspoon of fresh herbs minced as fine as you can. Use a little more if using store bought herbs per pound of butter. Typically fresh herbs will yield a stronger more pungent taste than will those found on the shelf of the grocery store. Combinations I use are as follows, or make up your own combinations: 1) Chopped chives and basil 2) Thyme, sage and celery seed or 3) Rosemary and oregano.

A Back Country Guide to Outdoor Cooking Spiced with Tall Tales - Vegetables in Camp

Nutritional Facts:

Serves: 32
Total Calories: 33
Calories from Fat: 33

More Recipes from the Cee Dub's Dutch Oven and Other Camp Cookin' Cookbook:
Basco's Teriyaki Marinade
Basil/Garlic Butter
Beef Brisket Rub
Beer Batter
Begman's World Class Meat Marinade
Cache Basin Sheep Rub
Captian Bob's Tempura Beer Batter
Cee Dub's Grill Marinade
Cee Dub's Italian Red Sauce?
Cee Dub's Pepper Steak Marinade
Cornstarch Gravy
Dick's Hot Mustard
Easy Frying Pan Hollandaise
Garlic Butter
Grilled Chicken Marinade
Herb Butter
Home Made Cheese Sauce
Howard's Fish And Seafood Rub
Prime Rib Rub
Quick Camp White Sauce And Basic Brown Sauce With Variations
Quick Meat Marinade
Red Wine Marinade
Sausage Gravy
South Of The Border Rub
Southwest Marinade
Sweet & Sour Marinade
Texas Barbecued Brisket Rub
Tomato Mustard