Cheesy Oven Fries
3 medium potatoes
1/3 cup grated parmesan cheese
3/4 teaspoon salt
3/4 teaspoon garlic powder
3/4 teaspoon Spice Barn Paprika
3 tablespoons butter

Wash potatoes well; cut into 8 wedges; set aside.  Combine parmesan and next 3 ingredients, stirring well.  Dip wedges into melted butter; arrange in a single layer in a lightly greased 15x10x1 jellyroll pan.  Sprinkle cheese mixture evenly over potatoes.  Bake, uncovered, at 375 degrees for 40 minutes or until tender and browned.

Marinated Paprika Chicken
2 cups sour cream
1/4 cup lemon juice
4 teaspoons Worcestershire sauce
2 teaspoons Spice Barn Celery Salt
2 teaspoons Spice Barn Paprika
1/2 teaspoon Spice Barn Garlic Salt
1 teaspoon Spice Barn Ground Black Pepper
12 boneless chicken breasts, skinned
3 cups fine cracker crumbs
3/4 cup butter, melted

Combine first 8 ingredients.  Add chicken and coat.  Let stand in refrigerator overnight.  Remove chicken from sauce and roll in crumbs, arrange in shallow pan.  Drizzle half of butter over and bake at 300 for 1 hour.  Spoon on rest of butter and bake 15 minutes longer. Garnish with SpiceBarn Parsley Flakes.

Pesto Stuffed Chicken Rolls
6 boneless, skinless chicken breasts
1/4 teaspoon each: salt and pepper
3 ounces cream cheese, softened
1/4 cup commercial pesto
1/2 cup red bell pepper, chopped
3/4 cup corn flake crumbs
1/2 teaspoon Spice Barn Paprika

Flatten chicken to 1/4 " thickness and sprinkle with salt and pepper.  Combine cream cheese, pesto, and red pepper, stirring until smooth.  Spread 2 tablespoons over each chicken breast; roll up lengthwise and secure with toothpick.  Combine crumbs and paprika; dredge chicken rolls.  Place in a greased baking dish.   Bake, uncovered, at 350 degrees for 35 minutes.  Let stand for 10 minutes.  Slice into 1 inch rounds.

Thousand Island Dressing
1 cup mayonnaise
1/4 cup chili sauce
2 tablespoons green pepper, minced
2 tablespoons celery, minced
1 tablespoon onion, minced
1 teaspoon Spice Barn Paprika
2 tablespoons dill pickle, minced
1 hard cooked egg, minced

Combine all ingredients and chill. 

Remoulade Sauce
2 cups mayonnaise
1 cup chopped green onions
1 cup chopped celery
1/2 cup chopped fresh parsley
1/4 cup cider vinegar
1/4 cup prepared mustard
1/4 cup spicy brown mustard
1/4 cup ketchup
2 tablespoons Spice Barn Paprika
1 teaspoon cayenne ground red pepper
2 cloves garlic, minced
1 teaspoon hot sauce
1 teaspoon salt

Combine all ingredients in a blender.  Blend until smooth.  Refrigerate until ready to serve. Excellent with shrimp and fish.