Garlic Butter
Garlic Butter
In food processor or garlic press, grind 4 – 6 peeled cloves of garlic. Add about 4 oz. cheese (extra sharp cheddar is our favorite) and a couple of tablespoons of parmesan cheese. Mix well. Add 1 stick of butter and process until well whipped. If you have any fresh herbs on hand, feel free to add them in. This is wonderful stuff! You can keep it for a couple weeks in the refrigerator. Spread it on split French bread halves and toast in the oven until golden brown for garlic bread. Spread it raw on toast or crackers when you feel a cold coming on. Raw garlic is a natural antibiotic.
