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 Seasoned with Love)

2 to 3 Tbles butter
2 to 3 Tbles flour
1 cup milk
2 eggs, beaten
1 cup Parmesan cheese
1 cup sour cream
Salt & pepper to taste
Spaghetti noodles
6 to 10 sliced bacon, cooked, crumbled
Diced ham
Broccoli, cooked

Make white sauce using butter (let melt), flour, and milk. Heat to a low simmer, add eggs, Parmesan cheese, and your choice of added flavor (bacon, ham, broccoli). Simmer 15 to 30 minutes, adding extra milk if needed, if it gets too thick. Add sour cream before serving, heat until sour cream is warm. Don’t boil. Serve over cooked spaghetti.

(from For All Occasions , Creative Cuisine)

2 ½ pounds new potatoes
Salt and pepper to taste
5 slices cooked bacon, crumbled
1 Tbles drippings
1/3 cup green onion, chopped
1 cup sharp Cheddar cheese, grated
5 Tbles butter, melted

Boil new potatoes until tender, about 15 minutes. Remove from pan and thinly slice, leaving skins on. Layer in a baking dish with the cheese and onions. Cover with cheese and melted butter. Sprinkle with paprika. Bake at 350 degrees for 20 minutes.
("Easy ------ Can be prepared ahead and frozen")