Good Dinner Mrs. Mellen

Sunday I had an urge to grill Cornish Game Hens. A very easy but a tasty Sunday dinner. I served them with grilled vegetables, fresh corn and a salad.  From my mother I learned to be very fussy when cleaning any type of poultry. First I split the hens, cutting not on the breast side but the back side, butterflying the birds. I like to first put sea salt in the cavity of the bird for about 10 minutes. I then thoroughly rinsed the hens. I then but the birds in a large bowl and covered with water. I added one sliced lemon, four sliced garlic cloves, a tablespoon of sea salt, a teaspoon fresh ground pepper, 1/4 cup fresh chopped basil, a tablespoon fresh rosemary, and a tablespoon thyme. I refrigerate for two hours to let the hens become flavorful. Heat grill to medium. Drain hens and pat dry. Rub a little olive oil on the breast of hens, season with chopped basil, rosemary, pepper and thyme. Place hens on grill breast side up.  Grilled cover turning every ten minutes for about 35 -

Summertime and wonderful fruit pies what could be more perfect. A delicious piece of pie with vanilla ice cream simple but oh so good!  I especially love the combination of nectarine and blueberries.  I made my own pie crust and the recipe follows. But for a quick and easy pie you can buy the refrigerated pie crust. I like the Pillsbury brand.  Don't be intimidated by a home made pie crust, as I've always said, the more you practice the better you become.  If time is an issue you can make the pie crust the day before and refrigerate over night,  then just roll out the dough the next day, add the filling, bake and in no time you have a wonderful home made pie. Pie Crust Makes 2 crusts 3 1/2 cups all-purpose flour 2 sticks chilled unsalted butter, cut into 1/2 " cubes 1/4 cup vegetable shortening 1 Tbsp. plus 1 tsp. sugar 1 Tbsp. salt Process flour, butter, vegetable shortening, sugar and salt  in a food processor until butter is crumbly, about 30

Growing up my mother made the most wonderfully delicious Cinnamon Buns or as we liked to call them, sticky buns.  Years ago my mother shared with me her recipe for her sweet yeast bread which I've incorporated into these absolutely scrupulous Cinnamon Buns.  Dough: 1 cup milk at room temperature 1 package of yeast 1 teaspoon salt 1/2 cup sugar 1 egg 3 tablespoon butter, soften 3 1/2 cups all-purpose flour Filling:  3/4 cup(packed) brown sugar 2 tablespoon cinnamon 1/4 cup unsalted butter, softened 1/4 cup raisins 1/4 cup chopped walnuts Glaze: 4 ounces cream cheese, softened 1 cup powdered sugar 1/4 cup unsalted butter, softened 1/2 teaspoon vanilla extract Heat milk in a small saucepan until tiny bubbles form. Take 1/4 cup of hot milk and let cool until lukewarm. (2-3 minutes)   Add yeast to 1/4 cup milk, stir and let dissolve for five minutes.  Pour the remaining milk into the bowl of a stand mixer fitted with paddle attachment.  Let the milk get almo