Favorite Summertime Meal

Someone elsewhere on the web today asked what my favorite Summertime meal was and this was my answer.

Anne's Lime Ranch Chicken
Pasta Salad or Grill Roasted Herbed Potatoes
Corn on the Cob
Sliced ripe tomatoes
Sliced cucumbers
No-Bake Cheesecake (I forgot to add this there! Can't forget dessert.)
Anne's Favorite Lemonade


Anne's Lime Ranch Chicken

Per pound of chicken mix 1 packet of ranch salad
dressing powder and 1/4 c lime juice. Smear on chicken
pieces and let stand several hours. Broil, grill, bake,
or saute as desired.

Tastes very close to Tostitos Hint of Lime tortilla
chips.
That was the catalyst for my coming up with this.


Grill Roasted Herbed Potatoes

I don't have a clear-cut recipe for this but this is close.

Wash several pounds of red bliss potatoes (about 20 for my family) and cut each into
quarters.

Combine 1/4 c olive oil, 1 minced clove of garlic and a tablespoon or so of fresh chopped rosemary. Pour over the potatoes and toss well to coat evenly. You can also set a fresh sprig of rosemary on top of the potatoes instead of using the chopped.

Lay out a large square of heavy duty tin foil and mound the potatoes in the center. Fold up on all sides and pinch closed well.

Lay on the grill and roast for 35-45 minutes until done-turning once during grilling time.


No-Bake Cheesecake

1 pkg. (8 oz.) cream cheese, softened
1/3 cup sugar
1 tub (8 oz.) whipped topping, thawed
1 prepared graham cracker crumb crust (6 oz.)

Beat cream cheese and sugar in large bowl with wire whisk or electric mixer on high speed until smooth. Gently stir in whipped topping. Spoon into crust.
Refrigerate 3 hours or until set. Garnish as desired.


I saw a photo in a magazine about 12 years ago with what looked like this mixture in it. It was such a pretty picture and the drink looked so refreshing I had to come up with my own.

Anne's Favorite Lemonade

1 gallon lemonade (any brand)
2 kiwi peeled and sliced thickly
6 ripe strawberries hulled and cut in half
1 lemon sliced
1 lime sliced
3 or 4 fresh mint leaves

Combine all and let stand refrigerated for 24 hours
before serving. Serve in tall clear glasses with lots of
ice and let the fruit fall in also. Very pretty and
VERY yummy!