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Since herbs are plentiful this time of year, why not use them to make a variety of simple herb butters? You can even freeze the butters to enjoy in the cooler fall months ahead.

Use these tasty butters on everything from grilled steaks, fish, and chicken, to cooked vegetables. And don’t forget to slather some on a big chunk of fresh bread.

To make herb butters, chop the herbs very fine (and pulverize the seeds). Cream the butter. Then blend in the herbs and seasonings. Roll the herb butter into a log, then wrap the log in waxed paper. Store in the refrigerator, or put in the freezer (for up to 6 months).

Try the following herb butter combinations:

BASIC HERBAL BUTTER

2 sticks softened butter

1 Tsp. chopped, fresh green basil

1 Tbsp. chopped, fresh marjoram

1 Tbsp. chopped, fresh chives

1 tspo. chopped, fresh rosemary

1 tsp. fresh lemon juice

PARSLEY HERB BUTTER

1/2 c. softened butter

1 clove garlic, crushed

2 Tbsp. chopped fresh parsley

1 tsp. lemon juice

1/4 tsp. chopped basil

1/4 tsp. oregano

Pepper to taste

ROSEMARY BUTTER

2 Tbsp. chopped fresh rosemary leaves

1 Tbsp. chopped fresh parsley

1 tsp. lemon juice

Crust

2 cups (24) crushed crème-filled chocolate cookies
6 tablespoons margarine, softened

Filling

1 envelope unflavored gelatin
¼ cup cold water
1 8-oz pkg. cream cheese, softened
½ cup sugar
¾ cup milk
1 cup whipping cream, whipped
1 ¾ cups (10) coarsely chopped crème-filled chocolate cookies

Combine cookie crumbs and margarine; press onto bottom and sides of 9-inch springfoam pan.

Soften gelatin in water; stir over low heat until dissolved. Combine cream cheese and sugar, mixing at medium speed on electric mixer until well blended. Gradually add gelatin and milk, mixing until blended.

Chill until mixture is thickened but not set. Fold in whipped cream. Reserve 1 ½ cups cream cheese mixture; pour remaining cream cheese mixture over crust.

1 lb. ground chuck
1 (1 1/2 oz.) pkg. sloppy joe seasoning mix
1 (6 oz.) can tomato paste
1 1/4 c. water
2 c. elbow macaroni
1 sm. can peas drained
1 sm. can corn drained
2 c. grated sharp cheddar cheese

Cook beef until it loses red color. Stir in seasoning mix, tomato paste and water. Bring to boil, rduce heat, simmer 10 minutes, stirring occasionally. Cook macaroni in boiling salty water until tender. Drain. Stir in meat mixture, corn peas and 1 cut grated cheese. Turn into 2 quart buttered casserole dish. Sprinkle with one cup cheese. Bake at 350 degrees for 45 minutes.