Lightly Salted Butter

For me, butter is an indispensable ingredient. I use the lightly salted variety for certain vegetable dishes and for some sauteing, in both cases somewhat sparingly. It has such wonderful flavor. Not too much is needed.


Back from the Brink Bananas
Blueberry Pie
Braised Carrots
Butternut Squash
Cheese Toasts
Cherry Pie
Fresh Tart Cherry Pie
Grilled Reuben Sandwiches
Macaroni and Cheese
Mashed Potatoes
Plum Tart
Potatoes Roasted with Sauteed Onions and Lots More!
Pumpkin Rolls, Two Ways
Stephen's Scrambled Eggs
Supper Sandwiches, French-toasted or not
Yams braised in Orange Sauce