Graham's Of Subiaco Herbed Butter - From the Ozark Kitchen Blog at Allrecipes.com - 310665

From the Ozark Kitchen

Graham's of Subiaco Herbed Butter 
 
Sep. 12, 2013 1:53 pm 
I use the following herbed butter for many of the holiday recipes I will be adding over the next several days and weeks. Many of the recipes you will not want I am sure, but Many may give you some fresh ideas to change up the holidays in style.


1 lb. unsalted Butter
4 Green Onions, Tops included
1 Clover Garlic
1 Cup Fresh Italian or Flat Leaf Parsley
2 Stalks of Celery
4 Fresh Sage Leaves
1 Tsp. Black Pepper

Combine all ingredients in food processor and process until all is smooth and combined. To make this ahead and have it available for recipes, fill an Ice Cube tray with the mixture and freeze.  Once frozen you can pop out the butter squares and store in a zip lock bag in the freezer.
 
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mtgraham2

Home Town
Jacksonville, Arkansas, USA

Member Since
Sep. 2011

Cooking Level
Professional

Cooking Interests
Baking, Slow Cooking, Asian, Italian, Southern, Mediterranean, Quick & Easy, Gourmet

Hobbies
Gardening, Fishing, Reading Books, Charity Work

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About Me
I have been cooking since i was 12 years old, got my first job in a restaurant when I was 14. I was trained by a professional Cook, also my Mother and Grandmother who had deep roots in the country style as well as the Pennsylvania Dutch Cooking.
My favorite things to cook
All though I can cook almost anything, my favorite thing to cook is breads. I have making homemade breads, rolls and baked goods since I was 18 and I am now 50!
My favorite family cooking traditions
Almost all of my Family Recipes center around Country Cooking, with a Dutch flare, or style. My family all comes from the deep country where you cooked what you raised.
My cooking triumphs
I once prepared and served a Banquet for President Bill Clinton when he was Governor of Arkansas. Multiple Blue Ribbons at the Arkansas State Fair as well as the Arkansas-Oklahoma State Fair.
My cooking tragedies
Once cooked a Standing Rib Roast that was so tough you needed a Skill Saw to slice it and it was already on the table.
 
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