Garlic Butter

1 pound margarine plus 1 pound butter
    or 2 pounds margarine
2 tablespoons parsley flakes
2 tablespoons oregano
2 whole garlic flowers or 2 1/2 teaspoons garlic powder
2 tablespoons mayonnaise
1 teaspoon paprika

Melt (1 1/2 cups) 3 cubes of margarine. Keep the rest at room temperature.

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. Add remaining ingredients. Beat with electric mixer until thoroughly blended. Put in refrigerator and store.