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Garlic Butter




  1. Melt (1 1/2 cups) 3 cubes of margarine. Keep the rest at room temperature.
  2. Peel entire amount of garlic. (It seems like a lot of garlic, but finished garlic butter is used sparingly.) Put melted margarine and peeled garlic cloves into blender and liquefy. Add the garlic margarine to margarine at room temperature.
  3. Add remaining ingredients. Beat with electric mixer until thoroughly blended.
  4. Put in refrigerator and store.

Good used for garlic bread, broiling chicken, broiling steaks, etc.


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