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Asparagus with Lemon, Tomato & Onion

1 1/2 lbs. asparagus

1 sweet onion, minced

1 tbsp. fresh lemon juice

3 tbsp. olive oil

2 tbsp. fresh chives, snipped

2 tomatoes, peeled, seeded and diced

Salt & pepper to taste

Bring a pot of salted water to boil

Add asparagus adn cook until barely tender (about 5 minutes)

Transfer to ice cold water and cool. When cool, drain and dry on paper towels.

Transfer to attractive serving platter with tips facing the same direction. Combine onion, lemon juice, olive oil and half the chives. Whisk well, stir in tomatoes, season with salt and pepper. Spoon sauce over asparagus and garnish with remaining chives.

Company Spuds- Kathy B.

2 pounds frozen hash browns

1/2 cup butter

1 teaspoon salt

1/4 teaspoon black pepper

1 can cream of chicken soup

2 cups shredded cheddar cheese

1/2 cup sour cream

1/2 cup chopped onion

Defrost hash browns. Mix all ingredients together and pour into a casserole dish. Shredded cheese is sprinkled on top. Cover and bake at 350 degrees for 45 minutes. Serves 10.

Grilled Artichokes

10 medium-size artichokes

1/2 cup olive oil

4 garlic cloves

3 tbsp. finely chopped parsley

Juice of 1 lemon

1 tsp. dried oregano

Trim off top inch and stem of each artichoke. Whisk together the olive oil, garlic, parsley, and salt and pepper to taste. Spread the leaves of the artichoke apart with your fingers and pour the sauce over the top. Roast or Grill over medium-low heat about 45 minutes (until outside leaves are black.) Remove; drizzle with lemon juice mixed with oregano and serve.

Hearty Vegetable Soup -- Elaine

1 lb ground beef

1/3 c chopped onion

8 oz frozen mixed vegetables

2 10 oz cane cream of tomato soup

2 10 oz cans bean and bacon soup

34 tsp onion salt or powder

1 tbsp Worcestershire sauce

1 1/2 tsp chili powder

1-2 bay leaves

4 soup cans water

Brown ground beef. Fry onion

Add all other ingredients. Mix well and simmer until vegetables are cooked and flavors combined. Mix frequently so that beans don't stick .

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