Herbed Lemon Butter 1/4 cup butter or margarine Grated peel and juice of 1/2 lemon 1 tablespoon chopped parsley 1/4 teaspoon oregano or basil leaves, crushed Cooked vegetables In small saucepan, melt butter. Add lemon peel, juice, parsley and oregano; heat. Serve over cooked vegetables. Makes about 1/3 cup. Variation In small bowl, combine softened butter, lemon peel and juice, parsley and oregano. Serve over cooked vegetables.