It\u2019s That Time of Year\r\n\r\nChicken, Potatoes and Asparagus\r\nOlive oil\r\n4 skinless chicken breasts\r\n1 Tbsp. thyme\r\nSalt and pepper to taste\r\n2 Tbsp. butter\r\n6 medium potatoes, sliced\r\n1 medium onion, sliced thin\r\n1 tsp. Dijon or spicy mustard\r\n1 1\/2 cups chicken broth\r\n1 pound asparagus, cut into pieces\r\n1\/4 to 1\/2 cup parsley, chopped\r\nHeat some olive oil in skillet.\r\nSeason chicken with half of the thyme, salt and pepper.\r\nCook in hot oil until done.\r\nRemove chicken from pan, set aside and keep warm.\r\nIn the same skillet, add 1 Tbsp. olive oil and 2 Tbsp. butter.\r\nAdd sliced potatoes, the rest of the thyme, salt and pepper and cook until potatoes are lightly browned.\r\nAdd onions and cook for a few more minutes.\r\nAdd mustard and chicken broth, and bring to a slow boil.\r\nAdd asparagus and cook until the asparagus and potatoes are tender.\r\nAdd parsley. \r\nServe with sliced chicken breasts.\r\n\r\nStrawberry Pie\r\n2 Tbsp. corn starch\r\n1 cup sugar\r\n1 cup water\r\n1\/2 of a 3 oz. pkg. strawberry gelatin\r\n1 quart strawberries\r\n1 baked 9-inch pie shell\r\nBlend corn starch and sugar together and combine with water in a saucepan.\r\nCook until thick, about 3 to 5 minutes.\r\nAdd gelatin and stir until dissolved.\r\nAllow to cool, but not get completely cold.\r\nClean strawberries and spread evenly in baked pie shell.\r\nPour cooked mixture over them.\r\nChill for 2 to 3 hours.\r\nServe with whipped cream.