All Recipes Featured on
"The Twin Pike's Report" by
Martha Sue Smith each Monday-Friday at 11:15 a.m

(Martha Sue)

1 plum tomato, stemmed and seeded (I used 2 small regular tomatoes, peeled and seeded)
8 ounces cream cheese, room temperature
¼ cup fresh parsley leaves
1 scallion (white and green parts)
1 tablespoon capers, drained
Zest of half a lemon
½ teaspoon salt
Freshly ground black pepper, to taste

Pulse ingredients together in a food processor. I'm serving it on slices of little rye bread. It's suggested on toasted bagels or black bread. I would think crackers would do also.






1 can Crescent Rolls
1 pkg Little Smokies

Cut each Roll in to three triangles

Starting at the wide end of each triangle, roll the dough around a Smokie


(Two cans of Rolls uses up a little more than one pkg of Smokies)








(I have used this recipe for years - they're easy and soooo good)


½ cup water
1 cup soy sauce
½ cup brown sugar
¼ cup sweetened pineapple juice
¼ cup salad oil
½ tsp Lawrys Seasoned Salt
1 tsp grated ginger (I use powdered - available with the spices)

Throw tip away and split 20 - 25 chicken wings

Mix marinade and put in double plastic bags with wings

Refrigerate overnight (turn occasionally)

Put wings on baking sheet

Bake 325 degrees for 90 minutes

Serves 10 - 15 people


1 lb. bulk pork sausage
1 pkg. (8) refrigerated crescent rolls
1 cup frozen loose-pack hash brown potatoes, thawed
1 cup shredded sharp cheddar cheese
5 eggs
¼ cup milk
½ tsp. salt
1/8 tsp. pepper
2 Tbsp. grated Parmesan cheese

In a skillet cook sausage till browned; drain off excess fat. Separate crescent roll dough into 8 triangles. Place in an ungreased 12-inch pizza pan, with points toward the center. Press over bottom and up sides to form a crust. Seal perforations. Spoon sausage over crust. Sprinkle with potatoes. Top with cheddar cheese. This much can be done ahead and refrigerated. In a bowl, beat together eggs, milk, salt and pepper. Pour onto crust. Sprinkle Parmesan over all. Bake in a 375 degree oven for 25 - 30 minutes.

Makes 6 to 8 servings.

This is for sprinkling on spareribs before you barbecue them. Use heaping measures when you are mixing it and do not skimp when you use it.

6 Tbles salt
6 Tbles sugar
1 Tbles dry lemon powder
2 Tbles MSG or other pep powder
2 ½ Tbles black pepper
1 Tbles Paprika

From "The Irish Isle" Cookbook
This cookbook was given to me by a friend, Judy Green for my birthday 2008.
Since this is the last Irish recipe for March 2012, I'm putting in two that I've never tried, but they look good and also interesting. They are…..

("This delicious appetizer may be made up to two days before serving.")
7 ounces smoked salmon, chopped
Squeeze of fresh lemon juice
½ cup half-and-half
¼ cup heavy (whipping) cream, lightly whipped
Melba toast or rye bread for serving

In a blender or food processor, blend the smoked salmon and lemon juice for 2 minutes. With the machine on low speed, gradually pour in the half-and-half; do not over beat. Transfer to a bowl and gently fold in the whipped cream, cover with plastic wrap, and refrigerate for 4 hours, or until ready to serve.

Just before serving, pipe the salmon mousse onto melba toast or rye bread. (Frankly, I think I'll serve it with crackers as a spread.)

(Yield: Makes 1 large or 2 small loaves)
Time 20 - 25 minutes plus 45 minutes cooking

1 ½ lbs (5 ¼ cups) all-purpose flour
1 tsp soda
1 tsp salt
1 ½ cups sour milk or buttermilk

Preheat oven to 400 degrees.

Grease a baking sheet.

Mix flour with the soda and salt, and make a well in the middle. Pour in the liquid in one stream, and knead the dough swiftly and lightly into a ball. The dough should be on the soft side, so you may need extra liquid. Flatten the ball with well-floured hands. Put the dough cake on the greased baking sheet. Make a cross on the top.

Bake for 45 minutes, or make two smaller loaves, baking for 30 - 35 minutes

Eat the Soda Bread hot or cold with butter. Molasses is good with it too

(Leftovers: Store the bread wrapped in a clean tea towel to keep it soft.


(This is Helen Mustell's recipe, a friend of mine. I have never tried these, but I'm going to. For sure, the next time my grandkids visit, I'm going to have them help make them. I think they would have fun with them and enjoy them at the same time…thanks Helen for letting me share your recipe.)

One tube of biscuits
One package of "good" hotdogs
2/3 cup cornmeal
1 Tbles flour
1 Tbles sugar
Beaten egg

Flatten biscuits, encase on hot dog in each biscuit. Seal well.

In small bowl combine 2/3 cup cornmeal, 1 Tbles flour, 1 Tbles sugar. Dip each roll in one beaten egg and then in cornmeal/flour/sugar mixture. Place seam side down on greased cookie sheet. Bake 425 for 10 - 14 minutes or until golden brown.

(Make ahead…prepare, cover and refrigerate for up to 2 hours. Bake as directed.)


1 large egg, lightly beaten
1 cup mayonnaise
1/8 tsp pepper
3 cups (12 oz) shredded sharp Cheddar cheese
1 cup chopped onion

Combine first 3 ingredients; stir in cheese and onion. Spoon into a 1-quart souffle dish. Bake at 325 degrees for 25 minutes or until puffed and golden. Serve immediately with crackers.

Yield 3 cups

(Quick & Easy Dishes Cookbook)
“Favorite Recipes of Home Economics Teachers”

2 cans refrigerator plain or buttermilk bisquits
1 egg white, slightly beaten
Sesame seeds

Open bisquits according to package directions, but do not separate. Place rolls of bisquits, end to end to form long loaf. Brush with egg white; sprinkle with sesame seed. Bake in preheated 350 degree oven for 30 minutes or until golden brown. Serve hot.

(Another from "The Bubba Gump's Shrimp Co. Cookbook")
I've never made this, but I'm going to….it looks soooo good and soooo easy!

3 pounds unpeeled large fresh shrimp
1 (8-ounce) bottle Italian salad dressing
¼ cup butter or margarine, melted
¼ cup fresh lemon juice
¼ tsp freshly ground pepper

Peel and devein shrimp, leaving tails intact. Combine Italian dressing and remaining ingredients in a 9 x 13 x 2-inch baking dish. Add shrimp, stirring well. Bake, uncovered, at 325 degrees for 25 minutes or until shrimp turn pink, stirring occasionally. Yield 6 to 8 servings.

Doesn't this look like it would be delicious!!!!!!! MSS

From "The Bubba Gump Shrimp Co. Cookbook"
I adore a Shrimp Louis Salad! My mother used to take me to Miss Hullings Restaurant in St. Louis and her Shrimp Louis Salad was wonderful. Red Lobster had a good one too in more recent years. Bubba Gump's is a little simpler, but very good.

6 cups water
2 pounds unpeeled medium-size fresh shrimp
½ cup mayonnaise or salad dressing
2 Tbles chopped green onion
2 Tbles chopped green pepper (I don't put this in when I make it)
1 large hard-cooked egg, finely chopped
1 Tbles chopped pimiento (I don't put this in either)
½ tsp lemon juice
½ tsp salt
1/8 tsp pepper
Curly leaf lettuce
Shredded iceberg lettuce

Bring water to a boil; add shrimp, and cook 3 to 5 minutes or until shrimp turn pink. Drain well; rinse with cold water. Chill. Peel and devein shrimp. Cover and chill thoroughly.

Combine mayonnaise and next 7 ingredients; stir well. Pour mayonnaise mixture over shrimp, and toss gently. Line a shell-shaped bowl or salad bowl with leaf lettuce; top with shredded iceberg lettuce. Spoon shrimp mixture evenly over shredded lettuce. Yield: 6 servings.

(from "Flowers in the Kitchen")
I thought since Spring has "sprung" and flowers are starting to bloom….

Making flower butter…
A kitchen staple with a multitude of uses, flower-flavored butters can be used with bread, fish, pancakes, and waffles, pasta, and every type of vegetable. Simple to make, they keep in the refrigerator for about a week. Basil, calendula, chive, coriander, dill, fennel, nasturtium, and viola flowers all lend new flavors and exciting color to food. Experiment with your favorite flower, making sure, of course, that they are edible flowers, such as marigolds, lavender, pansies, violets, scented geraniums, daylily.

To prepare ½ cup of flower butter, soften a stick of unsalted butter. Finely chop or shred the flowers into a chiffonade: about 2 tablespoons of flowers to ½ cup butter is a good ratio. Blend the flowers with the butter. You may want to add a bit of salt or pepper, lemon juice, or chopped shallots, depending on how you'll use the butter. Pack it into a ramekin or small crock and refrigerate until ready to use.


3 pounds of bacon (cut into 2 inch pieces
2 Tbles chopped garlic
1 large red onion, diced
2 cups ruby port wine
½ cup brown sugar
1 Tbles fresh thyme leaves
2 bay leaves
2 Tbles fresh cracked black pepper (or just black pepper)

Saute bacon until crispy. Add onion and garlic and sauté for 4 minutes. Add wine, brown sugar and thyme, bay leaves, and black pepper. Cook over medium high heat until wine is educed by three-fourths. Process in food processor until finely pureed. Cool and store in the refrigerator. Yields one quart.

When you get it made, taste it and see if you want it on meat or over cream cheese or other……

(From "Be My Guest" cookbook, the Easter Menu)

When you were little, did you ever make "Thimble Bisquits"?
This recipe reminds me of them.

3 cups flour
2 tsp baking powder
1 tsp salt
½ cup plus 3 Tbles shortening
1 ½ cup milk
½ tsp lemon juice

Sift flour, baking powder and salt. Cut in shortening. Slowly add milk and lemon juice until soft dough has formed. Roll mixture out on floured board to a ½ inch thickness. Fold in half and roll twice. Cut with a small cutter and place in a greased pan. Bake.

Oven Temp Cook Time Serves
400 degrees 12 - 15 minutes 8

I have a wonderful cookbook "Bright Party Ideas". It has a menu for just about every holiday, including Fathers' Day! With Fathers' Day just around the corner, this seemed appropriate. Here is "Bright Party Ideas" partial menu for a Fathers' Day Brunch! Add your favorite coffee cake recipe (I have one of those too, if you want it) and here's our thanks to all those dads!


½ cup butter
2/3 cup flour
3 ½ cups milk
1 tsp salt
½ tsp pepper
1 ½ Tbles instant onion
1 ½ tsp prepared mustard
2 drops Tabasco
12 hard cooked eggs
2 cups diced, cooked ham
1 cup ripe olives, chopped
2 cups bread crumbs
4 - 5 Tbles butter, melted

Melt butter in a skillet; add flour and milk stirring while heating to make a smooth white sauce. Add salt, pepper, onion, mustard and Tabasco blending in well. Slice eggs and arrange in a buttered casserole. Sprinkle ham and olives over eggs. Pour the white sauce over the eggs and ham and top with mixture made of crumbs and melted butter. Bake at 375 degrees for 25 minutes or until bubbly and browned. May be made a day ahead and baked just before serving. Serves 12


6 tomatoes, halved
lemon pepper
dill weed
Parmesan cheese

Sprinkle each tomato half with salt, lemon pepper , and dill weed to taste. Dot with butter. Sprinkle on cheese. Bake in 350 degree oven for 10 minutes. Then broil for one minute. Serves 12


Roasted Asparagus with Parmesan
(This is a quick and simple side dish)

Olive Oil cooking spray (I sprinkled Olive Oil)
1 lb. fresh asparagus, tough ends trimmed
¼ cup shredded Parmesan Cheese
1 tsp sea salt (I use plain old salt)
¼ tsp garlic powder, or to taste

1. Preheat oven to 400 degrees

2. Spray the inside of a 9" x 13" casserole dish with olive oil cooking spray (or grease the dish with Olive Oil). Place asparagus in the dish and lightly spray spears with cooking spray (I drizzle a little more Olive Oil on the spears)

3. Sprinkle asparagus with Parmesan Cheese, salt, and garlic powder

4. Roast in preheated oven until fork easily punctures thickest part of stem, about 12 minutes

Marian Glauser's Cucumbers

Slice as many cucumber slices as you want (not too thick and not too thin)
12 oz. sour cream
1 Tbles lemon juice
¼ cup half-and-half cream
1/8 tsp garlic salt
1/8 tsp salt

Arrange the cucumber slices on a plate or tray.

Mix the rest of the ingredients together, except the Paprika, and cover the slices with the mixed ingredients. Sprinkle Paprika over all.

This is a perfect recipe for a carry-in….obviously it's quick and easy!


Canned or fresh asparagus spears
Whole pimentos
Green olives
Ripe olives
Fresh cauliflower, in bite-size pieces
Fresh broccoli, in bite-size pieces
Artichoke hearts
Fresh green beans
Etc., etc., etc.

Marinate in 3 or 4 dissolved beef bouillon cubes and Wishbone Italian Salad Dressing.

To serve, strain and serve on a platter.
(Can be used as an appetizer or cold vegetables with an entrée)

                           LAYER TACO PIE

In a plate with a lip, or shallow bowl…..layer the following:

1. 10 oz can Bean Dip

2. 1 can chopped green chilies

3. 1 carton prepared avocado dip

4. 1 lb hamburger sauté with envelope taco seasoning mix

5. chopped onion

6. jar taco sauce

7. grated cheddar cheese

8. chopped tomato

Serve with Tostitos Chips or Doritos Chips or similar.


1 pkg chicken flavored rice mix (like Rice-a-roni)
4 green onions, sliced thinly
½ green pepper, chopped
12 pimento stuffed olives, sliced
2 6-oz jars marinated artichoke hearts
¾ tsp curry powder
1/3 cup mayonnaise

Cook rice as directed in half amount of butter. Cool in large bowl. Add onions, green pepper, olives. Drain artichokes, reserve marinade. Cut artichokes in fourths. Combine mayonnaise, curry powder and half of marinade. Add artichoke hearts to rice mixture and toss. Chill several hours or over night.

(from Saint Louis Days/Saint Louis Nights Cookbook)
Junior League of Saint Louis

1 pound shrimp
¼ cup finely chopped onion
3 Tbles lemon juice
4 Tbles butter
1 8-ounce package cream cheese
4 Tbles mayonnaise
1 tsp garlic salt
1 tsp snipped, fresh parsley or parsley flakes

1. Boil shrimp in lightly salted water. Save one shrimp for garnish.
2. Peel, clean, devein, and mince shrimp.
3. Mix remaining ingredients with a food processor or mixer on high.
4. Fold in shrimp by hand.
5. Pack mixture into a crock or appropriate serving container.
6. Refrigerate at least 6 hours.
7. Garnish with one remaining shrimp and parsley.
8. Serve with plain crackers.

(I first made this appetizer back in 1999. I was assigned this to bring to a Dinner Club we belonged to. It is delicious and easy! I would, today, purchase all ready cooked and cleaned shrimp : I don't see that it would matter….and would simplify it even more.)

All Recipes Featured on
"The Twin Pike's Report" by
Martha Sue Smith each Monday-Friday at 11:15 a.m

                    APPETIZER CHEESE BAKE
 1 large egg, lightly beaten
1 cup mayonnaise
1/8 tsp pepper
3 cups (12 oz) shredded sharp Cheddar cheese
1 cup chopped onion

Combine first 3 ingredients; stir in cheese and onion. Spoon into a 1-quart souffle dish. Bake at 325 degrees for 25 minutes or until puffed and golden. Serve immediately with crackers. Yield 3 cups.

                         ARTICHOKE DIP
2 jars marinated artichoke heats, drained, chopped
1 cup "real" mayonnaise
½ cup Parmesan cheese
Dash of garlic powder
Dash of cayenne

Mix all ingredients together and bake 350 degrees for ½ hour.

                  CRAB MEAT APPETIZER
8 oz cream cheese
1 jar Chili Sauce
Crab meat

Spread cream cheese on a plate that has a little "lip". Spread the Chili Sauce over the cream cheese. Put the crab meat over the Chili Sauce. Serve with crackers.