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Lemon Dill Chicken Sandwiches
4 chicken breasts, flattened to 3/8"
6 tablespoons butter, softened and divided
1 clove garlic, minced
3/4 teaspoon Spice Barn Dill Weed, divided
8 slices French Bread
4 tablespoons soft cream cheese
2 teaspoons lemon juice
lettuce and tomato

Melt 3 tablespoons butter, add garlic and 1/2 teaspoon dill weed. Saute chicken until done; remove and keep warm.  Slice bread into 1/2" slices; spread with remaining butter.  Grill bread on both sides until golden.  Combine cream cheese, lemon juice, and remaining dill; spread on one side of grilled bread; top with lettuce, chicken, and tomato; top with remaining bread.

Favorite Dill Dip
1 cup sour cream
1/2 cup mayonnaise
1 tablespoon Spice Barn Dill Weed
1 teaspoon seasoned salt
Combine ingredients, cover and refrigerate.  Chill for at least 2 hours, preferably overnight.  Serve with chip or raw vegetables.

Dilled Potato Salad
3 pounds new potatoes, scrubbed and quartered
1/2 cup Italian-style salad dressing
3/4 cup mayonnaise
1/4 cup chopped green onions
2 teaspoons Spice Barn Dill Weed
1 teaspoon Dijon mustard
1 teaspoon lime or lemon juice
1/8 teaspoon pepper

Bring a large pot of water to a boil. Add potatoes, and cook for about 10 minutes, or until tender. Drain, and set aside to cool. In a large bowl, stir together the salad dressing, mayonnaise, green onions, dill, mustard, lemon juice, and pepper. While the potatoes are still warm (not hot), stir into the bowl until coated. Refrigerate for a few hours to blend flavors before serving.

                             Submitted by:  Margie Kirkland

Dill & Onion Steaks with Horseradish Sauce
1/2 cup dry white wine
1 tablespoon olive oil
2 1/2 tablespoons Spice Barn Dill Weed
1 1/8 teaspoon Spice Barn Cracked Black Pepper
1/2 teaspoon salt
8  4 ounce beef tenderloins cut 1" thick
2 large onion, thinly sliced and separated into rings (about 2 cups)
2/3 cup mayonnaise
1/3 cup sour cream
4 teaspoons prepared horseradish
1/8 teaspoon salt

For marinade, in a small bowl combine wine, oil 1 1/2 teaspoons of the dill weed, 1 teaspoon of the pepper and the 1/2 teaspoon salt. Trim fat from meat.  Place steaks and onions in a large plastic bag set in a shallow dish.  Add marinade; close bag.  Marinate in the refrigerator for 4-24 hours, turning bag occasionally.  Drain steaks, reserving marinade and onions.  Broil or grill steaks to desired doneness.  Meanwhile, in a large skillet heat the reserved marinade and onions to boiling.  Reduce heat, cover, and simmer for 10-12 minutes or until onions are tender.  For sauce, combine mayonnaise, sour cream, horseradish, the rest of the salt, the remaining dill weed, and the remaining pepper.  To serve:  pile onions on plate, top with fillet, top with sauce.  Fresh or dried dill may be used as garnish.

Dilled Cucumber Salad
2 medium cucumbers, thinly sliced
1/3 cup green onion, thinly sliced
1 teaspoon Spice Barn Dill Weed
1/2 teaspoon salt
1/8 teaspoon Spice Barn White Pepper
3/4 cup sour cream
lettuce leaves

Drain cucumbers between paper towels.  Combine cucumbers with next 4 ingredients.  Fold in sour cream.  Serve on lettuce leaves.

Dilled Shrimp with Angel Hair Pasta
2 pounds unpeeled medium shrimp
8 ounces angel hair pasta
1 cup butter
4 cloves garlic, minced
2 cups half and half
1/2 cup fresh parsley
1 teaspoon Spice Barn Dill Weed
1/2 teaspoon salt and 1/4 teaspoon pepper
green, yellow, red bell pepper

Peel and devein shrimp; set aside.  Cook pasta; drain and set aside; keeping warm.  Melt butter in heavy skillet over medium high heat; add shrimp and garlic.  Sauté 3-5 minutes; stirring constantly.  Remove shrimp from pan and se aside reserving garlic and butter in skillet.  Add half and half to skillet; bring to a boil, stirring constantly.  Reduce heat to low; simmer about 15 minutes until thickened.  Add shrimp, parsley, dill weed, and seasonings.  Stir until blended; serve over pasta.  Top with sautéed strips of green, yellow, and red bell pepper and garnish with fresh dill.

Garlic-Dill Mayonnaise
1 cup mayonnaise
2 cloves garlic, pressed
2 1/2 teaspoons lemon juice
3/4 teaspoon Spice Barn Dill Weed
1/8 teaspoon each:  salt and pepper

Combine all ingredients and chill to allow flavors to blend.  Serve with fish.

Lime-Dill Grilled Chicken
8 boneless, skinless chicken breasts
1/2 cup lime juice
1/3 cup olive oil
4 green onions, chopped
4 cloves garlic, minced
1 tablespoon Spice Barn Dill Weed, divided
1/4 teaspoon Spice Barn Ground Black Pepper

Combine juice, oil, onions, garlic, pepper and 2 teaspoons dill; add chicken and marinate 2-4 hours. Drain, discard marinade.  Grill chicken for 12-15 minutes; turning once.  Sprinkle with remaining dill before serving.

Ranch-Cucumber Potato Salad
5 pounds red potatoes
4 stalks celery, sliced thinly
5 green onions, sliced
2 tablespoons Spice Barn Dill Weed
2 teaspoons salt
2 cups mayonnaise
16 ounce bottle ranch cucumber dressing

Place potatoes in Dutch oven and cover with water to 1 inch above potatoes; cook until tender.  Cool and cut into cubes.  When cool, combine with remaining ingredients and chill.