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.

                                TACO SALAD
(from Celebrate San Antonio – by the San Antonio Junior Forum)
My son gave me this cookbook when he lived in San Antonio back in 1996…..

1 onion, chopped
4 tomatoes, chopped
1 lettuce head, chopped
4 oz grated cheddar cheese
8 oz 1000 Island dressing, French dressing or Western Salad dressing
Hot sauce to taste
1 10-oz bag tortilla chips
1 large avocado, sliced
1 lb ground beef, seasoned
1 15-oz can kidney beans, drained
¼ tsp salt
Tortilla chips, sliced tomato and avocado for garnish

In a large salad bowl, toss together onion, tomatoes, lettuce grated cheese, salad dressing and hot sauce to taste. Lightly crush and add tortilla chips on top. Layer avocado on top. In a skillet, brown and season ground beef. Add kidney beans and salt, simmer 10 minutes. Drain and mix into cold salad. Garnish with tortilla chips, avocado and tomato slices. Serve pronto!
Yield 6 to 8 servings.