Horseradish Butter
1 stick butter,
softened
2 tablespoons
prepared horseradish, drained
½ teaspoon fresh
ground pepper
Using an electric mixer, whip butter until smooth and
creamy. Stir in horseradish and pepper. To enhance flavor, refrigerate in a covered
container for at least 6 hours before serving.
Serve on fresh tender ears of corn on the cob or as a sandwich spread.
Yield: ½ cup.
Carolyn Gass Hardimon, M. S. Home Economist