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 the Louisiana Alumni Cookbook)
"Connie Ince Goodsil"

I have made this and served it at our Calendar Girls Luncheon. I served with garlic bread and a green salad…it’s wonderful!

1 (6-oz) pkg thin spaghetti, cooked and drained
1 egg
½ cup milk
1 lb ground beef
½ tsp garlic
½ tsp oregano
½ tsp chili powder
1 ½ tsp Italian seasoning
1 Tbles onion, chopped
1 (32-oz) jar spaghetti sauce (with mushrooms optional)
1 lb shredded Mozzarella cheese

Put spaghetti in 9" x 13" PAN. Beat the egg in the milk, pour over spaghetti. Brown the ground beef, drained. To hamburger add all the spices and the onion. Layer over spaghetti. Add the spaghetti sauce. Sprinkle shredded Mozzarella cheese on top. Cover with foil and refrigerate overnight. To bake: Remove from refrigerator and let set to room temperature. Bake at 350 degrees for 1 hour. Remove foil and bake an additional 15 minutes.