Wednesday, June 24, 2009

Orange Rosemary Salmon, Bean Dip and Lemonade Cookies

(I'm entering my Thursday post late Wednesday night because tomorrow is taken!)
I'm anxious to try out the recipes I found for us today. Since school is out, I find my teenager looking for something to munch seems like all the time! I call him a "grazer" because he's constantly wanting a snack like he did when he was a toddler...and was having a growth spurt then, too! I think this first recipe for bean dip would go great with baked tortilla chips, and be a fairly healthy (and filling) snack.

Refried Bean Dip

20 oz. can of fat-free refried beans
1 C shredded cheddar cheese
1/2 C chopped green onions
2-4 TBSP taco sauce

Combine. Cover and cook on Low in the crock pot for 2-2 1/2 hrs. or cook on High for 30 min. and then on Low for 30 min. Serve w/ tortilla chips.
(This is copied in my own writing on an index card from years back)

We try to eat fish as often as possible in this house because it's good for us and we really like it. With the fresh rosemary that I have in my herb garden and some salmon , this would be great for a special meal.

Rosemary Barbecued Salmon Fillets

1/2 C Kraft Light Catalina Salad Dressing
1/4 C orange juice
2 fresh rosemary sprigs
2 cloves garlic, minced
6 salmon fillets (4 oz. each)

Mix dressing, juice, rosemary and garlic. Pour 1/4 C over salmon in shallow baking dish; cover. Refrigerate 1 hr. to marinate. Refrigerate remaining dressing mixture til ready to use.

Preheat grill to medium heat. Cover grill grate w/ foil. Remove salmon from marinade. Place salmon, skin sides down on foil. Cover grill w/ lid. Grill 10 to 15 min. or until salmon flakes easily w/ fork, brushing w/ reserved 1/4 C dressing mixture during the last few min. of grilling time. Makes 6 servings.
(from old magazine clipping)

This final recipe sounds like a summertime treat to me. I love the flavor of lemon.

Lemonade Cookies

1 C margarine
1 C sugar
2 eggs
One 6 oz. can lemonade, concentrated and thawed
yellow decorating sugar
3 C flour
1 tsp baking soda

Cream margarine and sugar; add eggs and mix well. Add flour and soda alternately with 1/2 C lemonade concentrate.

Drop by teaspoonfuls on ungreased cookie sheets. Bake at 400 degrees for 8-10 min. Paint with remaining lemonade and sprinkle w/ yellow sugar. Remove to rack and cool. Sugar sticks better if you brush one or two cookies at a time w/ pastry brush and then sprinkle sugar on immediately.

Diane Cole, Cleveland, Ohio (from newspaper clipping)

Hope you all have a wonderful day and are looking forward to the first weekend of summer!

Join me at LifeasMom for her recipe swap today!

1 comment:

  1. Those lemonade cookies sound yummy! I'm a sucker for lemon.