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.

                          PUMPKIN BISQUE
"This soup is delightfully rich and creamy.
Try serving it as a first course for a special dinner."
(from "Everybody Cooks)

2 Tbles butter or margarine
1 small onion, chopped
1 small baking potato, peeled and cubed
1 can (14 ½ ounces) chicken broth
1 cup solid pack pumpkin
½ tsp salt
¼ tsp ground black pepper
1 cup half and half
Ground nutmeg

In medium saucepan over medium-high heat, melt butter. Add onion and potato. Cook, stirring frequently, for 2 to 3 minutes. Add broth; reduce heat and simmer until vegetables are tender about 10 to 12 minutes. Cool slightly. Pour into bowl of food processor fitted with steel knife, or into blender container. Process until smooth. Return to pany. Stir in pumpkin, salt, pepper, and half and half. Simmer over medium-low heat until heated through, stirring frequently. Do not boil. Ladle into serving bowls. Dust with nutmeg.
Makes 4 servings