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 St. Louis Herb Society Cookbook)

10 ounces fresh spinach
4 ounces feta cheese, crumbled
1 large egg, slightly beaten
¼ tsp crumbled dried oregano
1 ½ tsp lemon juice
14 saltine crackers, finely ground
2 Tbles unsalted butter or margarine

Heat oven to 425 degrees

Wash spinach, removing thick back vein, but do not dry. Place in pot and cook in water left on leaves until wilted, about 3 to 5 minutes. Drain well.

Combine cheese, egg, oregano, lemon juice, and 1 ½ Tbles of the cracker crumbs in bowl with drained spinach. Spoon all into a 1 ½ quart casserole. Combine remaining cracker crumbs with melted butter and sprinkle on top of the spinach mixture. Bake until golden on top, about 15 minutes.

(Serves 2)