"Lipton Recipe Secrets Savory Herb With Garlic Soup Mix"...Oh, it's a secret, alright. Such a secret that you can't even find it, except on Amazon. You can buy it for about $17 for a case of 12. Oh, you will use it all. My case lasts about 6 months. Nearly every recipe I make is better when I add this seasoning. Forget that it's a soup mix. WHO would actually eat garlic soup? No thanks.

I first discovered that adding it to butter with some parmesan cheese, made garlic bread so good that I didn't even want my steak. If I add some to tuna, it takes me back to the year 1978, when "Tuna Twist" was still available, the finest tuna additive known to man.

It makes alfredo pasta, spaghetti, and mexican dishes taste so much better. You can whisk it into melted butter and pour it over popcorn. Use it in your sandwich butter, and even on a cold sandwich, it tastes really good with lettuce. Add to casseroles too. Update! Today I mixed it with butter to spread it on rye bread for a grilled cheese made with Vermont white cheddar. O Yum.

It's so simple, so why don't we add flavor to butter or margarine every single time?
Add cinnamon, orange or lemon zest, vanilla (or other flavored extracts) to butter before you spread onto toast, english muffins, pancakes, waffles, or bagels. Use as a dip for french toast sticks.

For use on dinner rolls, bread sticks or other hot bread, add garlic, onion salt, Parmesan cheese, chives, and a seasoning which I will reveal in an upcoming post entitles, "The Best ingredient in the World"

If you spread seasoned, flavored butter on any sandwich, (grilled cheese, roast beef, chicken or ham), and then broil it? It gets all brown and bubbly, and you will lay awake, silently praising yourself for what a great cook you are. (This has actually happened to me)

The back of a small spoon works best for blending. Keep in a small tupperware or margarine tub.