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Curried Cheese Spread
16 ounces cream cheese, softened
1 jar mango chutney
1 tablespoon Spice Barn Curry Powder
1/2 teaspoon Spice Barn Ground Mustard
1 cup toasted almond slivers

Process in food processor until smooth; chill until firm.  Shape into a log or a round.  Chill until serving time.  Garnish as desired and serve with your favorite crackers.

Vegetable Curry Dip
2/3 cup mayonnaise
1 cup sour cream
2 tablespoons Spice Barn Parsley
1 onion, minced
1 1/2 teaspoons Spice Barn Curry Powder

Combine all ingredients and chill. Serve with raw vegetables.

Curried Chicken-Rice Salad
4 chicken breasts, skinless
1/2 teaspoon salt
1 1/2 cups cooked rice
1 cup chopped celery
1 cup green seedless grapes, halved
1/2 cup pecans, toasted
1/3 cup sweet pickle relish
3/4 cup mayonnaise
1 teaspoon Spice Barn Curry Powder
1/2 teaspoon salt
1/4 teaspoon pepper
lettuce leaves
1 pint fresh strawberries
1 fresh pineapple, peeled and cut into spears

Combine chicken and salt in a Dutch oven: cover with water and cook 40 minutes or till tender.  Drain, bone chicken and cut into bite sized pieces.  Combine chicken, rice, celery, grapes, pecans, pickles, mayonnaise, curry powder, salt and pepper.  Serve on lettuce leaves garnished with strawberries and pineapple.

Simple Curry Dip
1 cup mayonnaise
1 teaspoon minced onion
1 teaspoon prepared horseradish
1 teaspoon Spice Barn Curry Powder

Combine all ingredients and chill overnight.  Serve with crackers or raw vegetables.

Curry Sauce for Fish
2 tablespoons butter
3/4 cup onion, finely chopped
1 tablespoon minced ginger
2 teaspoons garlic, finely chopped
2 teaspoons minced jalapeno pepper
2 teaspoons Spice Barn Curry Powder
1 teaspoon Spice Barn Ground Coriander
1/2 teaspoon Spice Barn Turmeric
1/3 cup clam juice
3/4 cup chopped, seeded tomatoes
1 cup whipping cream
3 tablespoons chopped, fresh cilantro
1 1/2 tablespoon lemon juice

Melt butter in saucepan; add onion, ginger, garlic and jalapeno.  Saute about 10 minutes.  Stir in curry powder, coriander, and turmeric; add clam juice.  Bring to a simmer; add tomatoes and cook till thick, about 2 minutes.  Add cream and bring to a boil.  Reduce heat and simmer thick thickened, about 4 minutes.  Season with salt and pepper.  Remove from heat; stir in cilantro and lemon juice.  Serve with your favorite fish such as snapper. 

Curried Chicken Pate`
16 ounces cream cheese
1 tablespoon Worcestershire Sauce
1/2 teaspoon Spice Barn Curry Powder
2 cans white chicken
1/3 cup celery, minced
1/4 cup Spice Barn Parsley, divided
1/4 cup sliced, toasted almonds

Combine ingredients, except almonds, with 1 tablespoon of the parsley. Shape into a log or round and chill. Combine remaining parsley and almonds and pat into top and sides.  Serve with crackers.

Layered Chicken Curry Salad
4-5 cups lettuce
1 medium cucumber, thinly sliced
1 cup bean sprouts
1 can sliced water chestnuts
1/2 cup onions, thinly sliced
1 pound fresh pea pods, halved
4 cups cooked chicken, cubed
2 cups mayonnaise
1 tablespoon sugar
1 teaspoon Spice Barn Curry Powder
1/2 teaspoon Spice Barn Ground Ginger
Cherry Tomatoes/ Parsley--for garnish

Place lettuce in the bottom of 4 quart glass salad bowl.  Layer with cucumber, bean sprouts, water chestnuts, onion, pea pods, and chicken.  Combine mayonnaise, sugar, curry and ginger.  Spread over top of salad.  Garnish with tomatoes and parsley.  Cover and chill several hours. 

Toasted Egg Salad Sandwiches with Curry
12 hard cooked eggs, peeled and halved
1 large green onion, finely chopped
2 tablespoons minced fresh cilantro
1/2 cup mayonnaise (add to desired moistness)
2 teaspoons Spice Barn Curry Powder
1 cucumber peeled and cut in half lengthwise
12 slices bread, toasted

Scoop egg yolks into bowl and mash.  Finely chop egg whites; add to yolks.  Mix in green onion and cilantro.  Mix in mayonnaise and season with salt and pepper.  Thinly slice cucumber and drain on paper toweling.  Spread salad on 6 slices of bread, top with cucumber slices and second slice of toast. Cut in half to serve.

Curry Pumpkin Soup
2 tablespoons butter
1 large onion, chopped
2 cloves garlic, minced
1 to 1 1/2 teaspoons Spice Barn Curry Powder
1 tablespoon tomato paste
15 ounces pumpkin puree
2 cans chicken broth
1/2 teaspoon sugar
salt and pepper to taste
sour cream

Melt butter in large pan on medium heat.  Add onion and saute until tender.  Add garlic and cook 2 minutes.  Add curry and tomato paste; stir to blend.  Add pumpkin, broth, and sugar.  Stir until smooth.  Bring to boil; reduce heat, simmer 15 minutes.  Puree in batches in blender till smooth.  Season with salt and pepper.  Ladle into bowls and garnish with sour cream.

Pumpkin Black Bean Soup
2 tablespoons olive oil
1 medium onion, finely chopped
3 cups vegetable stock
1 can diced tomatoes with juice
15 ounce can black beans, drained
30 ounces pumpkin puree
1 cup heavy cream
1 tablespoon Spice Barn Curry Powder
1 1/2 teaspoons Spice Barn Ground Cumin
1/2 teaspoon Spice Barn Ground Red Pepper
coarse salt
chives for garnish

Sauté onions in oil 5 minutes. Add broth, tomatoes, and pumpkin.  Stir to combine; bring to a boil.  Reduce heat to medium low and stir in cream and seasonings, salt to taste..  Simmer 5 minutes.  Heat black beans.  To serve;  Place beans from center out on one side of individual bowls.  Ladle in soup.  Garnish with a dollop of sour cream and top with chives.