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Garlic Butter
November 11, 2002

I made 6 pounds of this for a buffet. This recipe is indeed too salty. I sub the garlic salt with half the amount of garlic powder and a quarter amount of table salt. So many uses (except cold on bread) and delicious. I’ve been using this recipe since ‘04. I use 2 pounds of butter and adjust the recipe to 64 servings. I whip it together in five minutes in my KitchenAid and spread it into a 5 x 7 pan. I refrigerate it until it becomes firm then I slice it into eight sections that fit right into a butter dish, wrap each section in plastic wrap and freeze. Enjoy!

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