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Herbed Fettuccine
6 cups water
8 ounces pasta
1 tablespoon butter
2 tablespoons Spice Barn Parsley
1 teaspoon Spice Barn Dill Weed

Cook pasta in water; drain.  Toss with remaining ingredients.  Great side dish with beef!

Mushroom-Pimento Corn
32 ounces whole kernel corn
4 ounces diced pimento
1 1/2 teaspoons Spice Barn Parsley
4 ounces sliced mushroom, sautéed in butter
1 tablespoon butter

Combine corn, pimento, and butter.  Heat through.  Stir in sautéed mushrooms and parsley.  A very colorful side dish.

Herbed Garlic Bread
2 cloves garlic, minced
2 teaspoons olive oil
2 tablespoons Spice Barn Parsley
2 teaspoons Spice Barn Thyme
3/4 teaspoon Spice Barn Marjoram
1/2 teaspoon Spice Barn Paprika
2 tablespoons Parmesan Cheese, grated
8 ounce loaf French Bread

Slice bread into 1 inch slices.  Mix garlic and oil and spread on one side of bread.  Combine spices and sprinkle on the oiled side of bread and reassemble loaf.  Wrap in foil.  Bake in foil 10 minutes at 350 degrees.

Au Gratin Potatoes
3 pounds potatoes, parboiled and cubed
1 onion, chopped
6 tablespoons butter
6 tablespoons flour
1 teaspoon salt
1/4 teaspoon pepper
3 cups milk
1 small jar diced pimento
2 tablespoons Spice Barn Parsley
2 tablespoons butter
1/4 cup dry breadcrumbs
1/4 cup grated cheddar cheese

Sauté` onion in butter; stir in flour, salt, and pepper.  Add milk and cook till thick.  Add pimento and parsley and stir into potatoes.  Bake at 350 degrees for 15 minutes.  Combine butter, breadcrumbs, and cheese; sprinkle on top.  Bake another 15 minutes.

Potato Cheese Soup
3 cups potatoes, cubed
1/2 cup celery, chopped
1/2 cup carrot, chopped
1/2 teaspoon salt
1 chicken bouillon cube
1 cup water
1/4 cup onion, chopped
1 teaspoon Spice Barn Parsley
2 tablespoons flour
1 1/2 cups milk
8 ounces processed American cheese

Cook first 8 ingredients together till tender.  Add flour and milk which have been combined till smooth.  Cook till thick.  Stir in cheese until melted.

Macaroni Salad
12 ounces macaroni, cooked
1 onion, chopped
1/2 cup pimento, diced
1 cup green pepper, diced
1 teaspoon salt
2 cups celery, minced
2 teaspoons Spice Barn Parsley
1/2 cup mayonnaise

Combine all ingredients.  Refrigerate.

Lemon-Butter Sauce
1/4 cup butter
1/2 teaspoon salt
1 tablespoon Spice Barn Parsley
dash ground pepper
1 1/2 teaspoons lemon juice

Heat ingredients lightly in heavy saucepan.  Pour over vegetables.

Spinach-Onion Salad
Croutons:
4 cups soft bread crumbs
1/3 cup sweet onion, chopped
1 tablespoon Spice Barn Parsley
5 tablespoons butter
1 egg, lightly beaten
oil for frying
Dressing:
1/3 cup sweet onion, chopped
1/3 cup cider vinegar
1/3 cup honey
1 teaspoon dijon mustard
1/2 cup plus 2 tablespoon olive oil
1 teaspoon Spice Barn Poppy Seeds
Salad:
16 cups spinach
1/2 pound bacon, cooked and crumbled
1 sweet onion, sliced into rings

Combine bread crumbs, onion, and parsley.  Stir in butter and egg; mix well.  Shape into 1/2 inch balls.  Heat 1 inch of oil in an electric skillet to 375 degrees.  Fry croutons 10-15 seconds; turning to brown on all sides.  Drain on paper toweling. For dressing: combine onion, vinegar, honey, and mustard in blender; cover and process until smooth.  Gradually add oil in a steady stream.  Remove from blender and stir in poppy seeds.  Toss with salad ingredients and croutons.