Cook potatoes in boiling water until just tender. Drain and cool slightly. Trim asparagus and cut into 1 1/2 " pieces. Cook in boiling salted water until just crisp-tender. Drain. Refresh under cold water. Cut potatoes in wedges. Toss potatoes and asparagus together in large bowl. Combine mustard and lemon juice in small bowl. Gradually whisk in oil. Pour over vegetables. Add chives and toss to coat. Season with salt and pepper. Serve salad warm or at room temperature.

Melt butter. Sauté onions until almost tender. Add barley and cook until a delicate brown. Add mushrooms and sauté a couple minutes more. Stir in thyme and salt and pepper. Put mixture in casserole or baking dish. Add chicken stock. Cover and bake 30 minutes at 350 for 30 minutes. Uncover and stir in peppers. Cover and bake 30 to 40 minutes longer. Adjust seasoning as needed.

Toss rice, mushrooms and onions together in large bowl. Combine remaining ingredients in small bowl or jar with tight-fitting lid and blend well. Pour over rice mixture and toss gently but thoroughly. Cover and refrigerate overnight. Serve at room temperature.

Mix 1/3 lemon juice with 2/3 olive oil. Add fresh asparagus spears and marinate 45 minutes. Remove asparagus from marinade. Sprinkle liberally with freshly grated Parmesan cheese. Arrange on grill so that the asparagus are not over the hot coals, but along side them with the ends of the spears pointing towards the coals. Cover and grill for 5-10 minutes. Turn asparagus, cover and grill 5-10 minutes more or until asparagus are browned and tender.

“Sorry for not including amounts when I gave my recipe. I don't measure much.

I would say, roughly:

I serve this for dinner parties and it is always a hit!”

Mix ingredients together and store in a covered container. When ready to use:

Combine mix and water in saucepan. Cook and stir with a whisk until mixture boils. Use in place of 1- 10 1/2-oz. can of condensed cream soup.

Mix honey, mustard and juice or vinegar. Combine crumbs (or alternate) and dried thyme. Dip fish in honey mixture, then coat with crumb mixture. Bake, broil or grill until done.

Wash mushrooms and cut them in half (or leave whole...your preference) In a saucepan, add garlic and half the butter. Sauté until garlic is tender. Add mushrooms, remaining butter, and 1/3 cup water. Simmer covered until mushrooms are tender (stir occasionally). Mix cornstarch with 1/4 cup water. Bring mushrooms to a boil, gradually pour in cornstarch mixture and stir until it starts to thicken (you might not need all of the cornstarch mixture). Remove from heat. (Optional: Sprinkle with garlic salt, or salt and pepper – to taste.)

Cut potatoes in half and place in bowl of cold water. Set aside. Heat a large skillet over medium heat; add oil. Sauté' onion and garlic for 5 minutes or until tender. Add broth and 1/2 cup of parsley; mix well. Bring to a boil. Place potatoes in a single layer (cut side down) in the skillet. Return to a boil; reduce heat. Simmer, covered, until potatoes are tender. Remove potatoes with a slotted spoon to serving bowl. Add pepper to skillet; stir. Pour sauce over potatoes. Sprinkle with remaining parsley. Serves 6.