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

(from Herbs, Spice & Everything Nice)
Country Thyme Herb Club

½ cup olive oil
½ cup balsamic vinegar
½ tsp basil
½ tsp tarragon
½ tsp thyme
1 tsp lemon juice

Cook al dente fresh asparagus spears in water with tarragon, basil, olive oil. Blanch asparagus. Chill. To serve, remove asparagus spears from marinade, cover with finely shredded Parmesan or Swiss cheese.

(from my The Junior League Celebration Cookbook)

Makes 8 servings

3 cups cooked rice
2 large eggs, well beaten
1 cup milk
4 Tbles (1/2 stick) butter, softened
¼ cup grated sharp Cheddar cheese
½ Tbles grated onion
1/3 cup minced parsley
2/3 cup minced raw spinach
1 tsp Worcestershire sauce
1 ¼ tsp salt

Preheat the oven to 325 degrees. Combine the rice, eggs, milk, butter, cheese, onion, parsley, spinach, Worcestershire sauce, and salt in a large bowl, mix well. Pour into a greased 2-quart baking dish. Bake uncovered for 45 minutes.