1.   Chicken broth to moisten I n a skillet, heat butter and shortening and then saute onion and celery until soft and onion is translucent.

2.   For Stuffing, heat butter until melted.

3.   Heat butter with garlic in small saucepan over low heat until melted.

4.   Heat butter in a saute pan and in it gently saute remaining garlic mixture.

5.   Heat butter in frying pan, add onions, and brown lightly.

6.   In a Dutch oven, heat butter and olive oil over medium heat until butter melts.

7.   In a small skillet, heat butter over medium heat until a drop of water sizzles.

8.   In either a double-boiler or a small saucepan, gently heat butter and chocolate together until chocolate is almost completely melted.

9.   In a large nonstick skillet, heat butter and oil over medium heat until hot.

10.   In large skillet, not iron or aluminum, which darkens okra, heat butter, saute onion and okra.