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.

"This recipe comes from Martha Sue Smith in Louisiana, Missouri. This recipe is a hit with kids, and it freezes well too."
(from Susan Liter's Company's Coming cook book)
Susan is the daughter of a good friend of mine….

1 pkg. shell noodles, cooked & drained
1 ½ - 2 pounds ground beef
1 small onion, chopped
1 large jar spaghetti sauce
1 pkg. shredded mozzarella

Brown and drain beef. Mix all ingredients together. Bake 350 degrees for 35 - 40 minutes.