Good Dinner Mrs. Mellen

 Nothing heralds spring like fresh asparagus one of my favorite vegetables. I especially love roasting asparagus then drizzling with rich balsamic vinegar finally topping with chopped hard boiled eggs. Delicious! 2 pounds fresh asparagus Good olive oil Kosher salt, plus extra for sprinkling Freshly ground black pepper 2 cloves minced garlic 2 tablespoons thick balsamic vinegar 2 hard boiled eggs, chopped 1 teaspoon ground mustard fresh ground pepper Preheat the oven to 400 degrees F. Break off the tough ends of the asparagus and, if they're thick, peel them. Place the asparagus on a baking sheet, drizzle with olive oil, then toss to coat the asparagus completely. Spread the asparagus in a single layer and sprinkle liberally with salt, pepper and garlic. Roast the asparagus for 25 minutes, until tender but still crisp. Drizzle with balsamic vinegar. Combine eggs with mustard place on top of asparagus. Top with fresh ground pepper.

I have many go to cake recipes depending on the size and type of cake I want to make. This recipe, one of my favorites, is a tender, moist cake perfect for birthdays and special occasions, yet simple enough to use for everyday cupcakes. In this recipe I used, my favorite,  King Arthur Unbleached Cake Flour Blend, which results in a high rising cake with a moist, tender crumb.     2 3/4 cups King Arthur Cake Flour Blend     1 2/3 cups sugar; superfine sugar is best     1 Tablespoon baking powder     3/4 teaspoon salt     3/4 cup (12 tablespoons) unsalted butter, softened     4 large eggs whites plus 1 whole large egg*     1 cup full-fat vanilla yogurt or 1 cup whole milk*     2 teaspoons vanilla extract     1 teaspoon almond extract     2 cups fresh raspberries for decoration Directions     Preheat the oven to 350°F. Prepare two 9" x 2" heart shaped pans. Trace the bottom of the pan, then cut inside your marking. Next, butter the pan. Place the cut parchmen

Clams in Wine Sauce Love easy, tasty meals that are quick then you'll love my Clams in White Sauce. I make these clams as a light dinner served with salad and bread or a hardier meal tossed with pasta, side salad and bread. Either way these clams are so good. 2 tablespoon olive oil 4 garlic cloves, minced 2 teaspoon Italian seasoning, I like Pensey's Tuscan Sunset pinch crushed red pepper flakes 8 oz. bottled clam juice 1/4 cup dry white wine 2 tablespoon butter 1 1/2 lbs. Count Neck Clams 1. Wash clams to remove any dirt or sand.   2. In a large pot, heat oil over medium heat. Add garlic; saute for 1 minute, or until tender. Stir in Italian seasons and red pepper flakes. Pour in clam juice and  white wine. Bring to boil then simmer for five minutes. Add clams, cover, and steam till clams start to open.  3. Add butter and clams, cover, and cook till the clams open about ten minutes. Discard any that do not open. Transfer clams to