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Take it easy! Grill your favorite cut of meat, poultry or fish, then serve it up with one of these easy-to-make toppings. They keep up to two weeks in the refrigerator or one month in the freezer, so mix up one or two and keep them on hand.

Flavor cup softened margarine or butter with one of the following combinations and spread or brush on foods toward the end of the cooking time or at serving time:Cajun Butter: Add 1/2 teaspoon dried oregano, crushed; teaspoon ground cumin; teaspoon dried thyme, crushed; and dash crushed red pepper. Serve with poultry or fish.

Italian Herb Butter: Add 1/2 teaspoon garlic powder; 1/2 teaspoon Italian seasoning, crushed; and 1 tablespoon grated Parmesan cheese. Serve with meat, poultry, fish or vegetables.

Lemon-Basil Butter: Add 1/2 teaspoon finely shredded lemon peel, 1/2 teaspoon lemon juice, and teaspoon dried basil, crushed. Serve with meat, poultry, fish or vegetables.

Parmesan Butter: Add 1 tablespoon grated Parmesan cheese; 2 teaspoons snipped parsley; and 1 small clove garlic, minced. Serve with fish or vegetables.

Tarragon-Onion Butter: Add 1 tablespoon chopped green onion, 1 tablespoon snipped parsley and teaspoon dried tarragon, crushed. Serve with poultry, fish or vegetables.

Bread spreads Use these spreads on bread, also. Slice a 1-pound loaf of white or wheat French or Italian-style bread into 14 to 16 diagonal slices, cutting to, but not through, the bottom crust. Spread flavored margarine or butter between every other slice of bread. Wrap loosely in heavy-duty foil. Place on edge of grill.

Grill over slow coals about 15 to 20 minutes or until heated through, turning frequently. Or, wrap loosely in foil and place on a baking sheet. Bake in a 350-degree F oven for 15 to 20 minutes or until heated through.

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