BARBECUE BUTTER:

Blend 1/2 pound soft butter with 2 crushed cloves garlic and 1/2 teaspoon each celery salt, Worcestershire sauce and minced parsley.

PARSLEY BUTTER:

Blend 1 pound soft butter with 1 cup minced fresh parsley, 1 crushed clove garlic, and several tablespoons minced chives.

BLUE-CHEESE SPREAD:

Blend 1/4 pound blue cheese, 1/4 cup minced ripe olives, 1/2 pound soft butter, 1/4 cup wine vinegar and 2 slices crisp bacon, crumbled.

HERB SPREAD:

Mash a clove of garlic with 1 cup softened butter. Add the juice of a medium or small lemon, 1/2 teaspoon Worcestershire sauce, and 1/2 teaspoon (or more, if desired) of any desired herb--oregano and sweet basil are good. If you use oregano, sprinkle the bread with grated Parmesan or Romano cheese.

CHEESE-ONION SPREAD:

Blend 1 teaspoon Worcestershire and 1 tablespoon grated onion with 1 1/2 cups coarsely grated sharp Cheddar. Soften with equal amounts of mayonnaise and cream.

COOKED BARBECUE BUTTER:

Saute 1/2 cup minced onions in 1/4 cup butter until golden. Add a crushed clove of garlic, 1/4 cup chili sauce, 1 teaspoon Worcestershire sauce, 1 tablespoon wine vinegar, 1 tablespoon brown sugar and 1 teaspoon prepared mustard. Simmer until thick, about 20 minutes.

RELISH SPREAD:

Chop 2 large, firm tomatoes very fine. Blend with 1 small onion, grated; 1 clove garlic, crushed; 1 or 2 tablespoons hot chili sauce, and salt and pepper to taste. Drain mixture well. Spread on slices of bread, or pile in scooped out rolls. Top Relish Spread with grated cheese and place bread or rolls on cookie sheets. Heat in oven until cheese melts. Relish Spread will keep in refrigerator for up to one week.

OTHER COMBINATIONS:

Grated cheese blended with cooked and crumbled bacon, a little prepared mustard and catsup to make spreadable. Crabmeat blended with an equal quantity of mayonnaise, a little grated onion, and half as much grated cheese as crabmeat.