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Creamy Cheese Ball
16 ounces cream cheese, room temperature
2 cups shredded cheddar cheese
1/4 cup minced onion
1 tablespoon Worcestershire sauce
1 teaspoon lemon juice
1/8 teaspoon Spice Barn Cayenne Pepper
1/4 teaspoon Spice Barn Garlic Salt

Combine all ingredients in a food processor.  Process until smooth.  Cover and chill.  Shape into ball or log and roll in parsley, paprika, or chopped pecans.  Serve with crackers.  May also be served in a bowl as a spread.

Tomato Cream Penne
8 ounces penne pasta, cooked and drained
1 tablespoon olive oil
1/2 cup diced onion
2 tablespoons white wine
1 15 ounce can Pasta Ready chunky tomatoes
1/2 teaspoon Spice Barn Garlic Salt
1/2 cup heavy cream
1 cup ripe olives, sliced
1/2 cup parmesan cheese
1/2 cup sliced green onions

Saute` onion in oil about 5 minutes.  Add wine, tomatoes, garlic salt and cream; reduce slightly.  Stir in pasta and olives.  Remove from heat and stir in parmesan.  Serve immediately with green onions as a garnish.

Cabbage Slaw Dressing
1 cup oil
1/2 cup vinegar
3/4 cup ketchup
1 cup sugar
2 tablespoons lemon juice
1/2 teaspoon Spice Barn Garlic Salt
1 1/4 teaspoons Spice Barn Paprika
1/2 teaspoon salt
1/4 teaspoon pepper
1 onion, minced

Place all ingredients in blender except oil.  Add oil slowly until all is incorporated.  Chill.  Serve over shredded cabbage.

Cucumber Canapes
16 ounces cream cheese, softened
3/4 cup mayonnaise
3 cups cooked chicken
3/4 cup cucumber, seeded, peeled, and diced
3 ribs celery, diced
1/2 cup diced red bell pepper
6 green onions, chopped
1 teaspoon Spice Barn Garlic Salt
1/2 teaspoon Spice Barn Ground Black Pepper
84 wheat sandwich slices
fresh parsley, washed, dried, and chopped

Stir together cream cheese and mayonnaise. Stir in chicken and next 7 ingredients.  Cover and chill at least 4 hours.  Cut bread slices with 2 1/2" cutter.  Spread half of slices with chicken mixture, top with remaining bread slices.  Roll sandwich edges in fresh chopped parsley.