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 God’s Portion Day Cookbook)
Burlington, Iowa Area Catholic Parishes

1 bunch green onions
1 clove garlic
2 jars marinated artichoke hearts
4 eggs
12 soda crackers, crushed
Salt and pepper to taste
2 cups grated sharp cheese

Saute green onions and garlic in oil from 1 jar of artichoke hearts. Drain. Cut up hearts. Beat eggs; add rest of ingredients to eggs. Pour into 8-inch or 9-inch square pan. Bake at 325 degrees for 35 to 40 minutes. Cut in small squares and serve warm.