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It's recipes using butter today. You know that butter is made from heavy cream and I know a lot about churning cream until it became butter. As a youngster, when we lived on a farm I was the one who got the job of churning the cream into butter. Time consuming? It was, but the end result tasted good, made with natural ingredients...cream and muscle power! It's still made using cream but not the way we used to make it. We appreciate it's taste, natural ingredients and is a good source of vitamin A, necessary for the growth of the body and health of the skin, eyes and lungs. No more churning for me. We just got to the dairy case for butter. If you haven't noticed, there is a new brand of butter at Brink's Market called, "Grandma Alice's Butter". How about that! I asked Kevin if I would receive residuals for using "Gramma Alice" on the carton but he didn't respond! You know what that means. If you use butter and also are a milk drinker, go to the milk shelves and you will also find Gr. A's milk! My fridge and freezer is stocked with butter and milk so I can prove I've made the big time! It's not a very good picture of me but who cares! It's the contents that count! It's good to have a little fun with a name, isn't it!

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It's time for recipes. How about a

SPRINGTIME BAGELWICH

1/4 c. butter, softened (Gramma A's works)

2 T. minced green pepper

4 wheat or white bagels, split in half

8 thin slices turkey, chicken, turkey pastrami, or ham

4 American cheese slices

4 tomato slices

1/2 c. alfalfa sprouts, optional

Spinach leaves or lettuce leaves

In a small bowl, stir together butter and green pepper. Spread each bagel half with 1/2 T. butter mixture. To assemble each sandwich, layer with turkey, 1 slice of cheese, 1 slice of tomato 2 T. alfalfa sprouts and spinach or lettuce leaves. Top with other half of bagel.

Makes 4 sandwiches.

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NO BAKE CHOCOLATE COOKIES

1-1/2 quick cooking oats

1 c. flaked coconut

1/4 c. chopped walnuts, pecans or almonds

3/4 c. sugar

1/4 c. each, milk and butter (yes...Gramma A's works for both)

3 T. cocoa

Additional coconut if you wish

In a medium bowl, combine first 3 ingredients; set aside. In a 2 qt. saucepan, combine next 4 ingredients. Cook over medium heat, stirring occasionally, until mixture comes to a full boil, 3-4 minutes. Remove from heat. Stir in oat mixture. Quickly drop mixture by rounded teaspoonfuls onto waxes paper. Cool completely. Store in fridge. If you wish, roll cookies in additional coconut.

Makes 2 dozen.

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Try one or two of these flavored butter spreads to use on English muffins, crackers, French bread, etc.

SWEETENED BUTTER

1 lb. butter, softened

1/4 c. preserves, jam, honey or maple syrup

Combine in a medium bowl. Serve on muffins, pancakes, bread. Refrigerate leftover butter.

Makes about 2 c.

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CHEESE BUTTER

1 lb. butter, softened

1/2 c. finely shredded medium or sharp cheddar cheese

Combine in a medium bowl. Serve with crackers, toasted French bread or a baked potato topper.

Makes about 2-1/2 c.

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CITRUS BUTTER

1 lb. butter, softened

1/4 c. finely grated lemon or orange

Combine butter and lemon in a medium bowl, mixing well. Serve with muffins, toast, crackers or ciabatta bread or rolls.

Makes about 2 c.

TFD: As for butter versus margarine, I trust cows more than chemists.

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