refreshing summer drink

We made lemonade milkshakes this afternoon:

6oz frozen lemonade
16oz vanilla ice cream
1 c. cold water

mix in blender. pour into pitcher. add 6-8oz of seltzer water, club soda, gingerale or some other clear carbonated beverage.

serve immediately. yum.

recipe

I found a couple of good recipes in my Southern Living Our Best Easy Weeknight Favories cookbook that I “won” at an auction a couple years back. I always say if you can get even one good recipe out of a cookbook, it is generally worth it to keep that cookbook around. I have to remember to take my cookbooks down from time to time and actually read through them, marking pages to see what I would like to try to make, reminding myself of what is actually in there. Here are the two I’ve started adding to my repetoire:

Corn and Green Chile Casserole
1 T. butter
8oz. cream cheese, softened
2 10oz packages of frozen corn, thawed and drained (I just use a can of corn, rinsed and drained)
1 4.5oz can chopped green chiles, undrained
1/4 t. salt
1/4 t. pepper

Melt butter in heavy saucepan; add cream cheese and stir until blended. Stir in corn and other ingredients. Spoon into lightly greased 1-quart baking dish. Cover and bake at 375 degrees for 30 minutes or until well heated. Serves 6.

Parmesan Crusted Potato Wedges
Place these ingredients into a large ziplock bag:
1/4 c. grated Parmesan cheese
1/4 c. all-purpose flour
1 t. garlic salt
1/2 t. salt
1/4 t. pepper

cut 6 medium potatos (unpeeled) lengthwise into fourths. add wedges to bag and shake gently to coat. set aside.

Place 1/2 cup butter (1 stick) in a 15×10x1 (jellyroll) pan lined with aluminum foil. Place pan in a 425 degree oven until butter melts. Spread potato wedges in a single layer in pan. Return pan to oven. Bake, uncovered, 30 minutes, turning wedges after 15 minutes. Serves 6.