Fish Tacos

1 fish steak (any kind)

2 Tbsp. olive oil
1 garlic clove, chopped
Cilantro chopped
2 tsp. lime juice
1/2 tsp. crushed red pepper

Combine and marinate for 10 minutes. Wrap in tin foil and bake for 10-15 minutes at 375 degrees or until fish flakes.

Salsa topping (to taste):
Chopped tomatoes (pulse in food processor)
black beans
corn
salt and pepper
garlic

Put fish and salsa topping in tortilla (corn, flour or deep fried).

Raspberry Lemonade Slushy

Simply Lemonade lemonade
frozen unsweetened raspberries
ice
sugar

Blend up some juice with some ice. Add enough ice to make it a bit slushy. Add raspberries & sugar (enough to make it sweet enough!) and blend.

Marble Brownies

1 pkg. brownie mix
1 pkg. 8-oz. cream cheese, softened
1/3 cup sugar
1 egg
1/2 tsp. vanilla

Pre-heat oven to 350 degrees.

Prepare brownie batter as directed on package; spread into greased 9x13 pan.

Beat cream cheese with mixer until creamy. Add sugar, egg and vanilla; mix well. Drop spoonfuls over brownie batter; swirl with knife.

Bake 35 to 40 minutes or until cream cheese mixture is lightly browned. Cool completely. Keep refrigerated.

Buttercream Frosting

1 cup shortening
1 tsp. clear vanilla
4 cups sifted powdered sugar
2-4 Tbsp. milk

Cream shortening with an electric mixer. Add vanilla and milk. Add sugar 2 cups at a time. Scrape sides and bottom of bowl often. Keep icing covered with a damp cloth until ready to use. For best results, keep icing bowl in refrigerator when not in use. Refrigerated in an airtight container, this icing can be stored for 2 weeks. Re-whip before using.

Barbecue Sauce

1 cup sugar
1/2 cup ketchup
1/2 cup soy sauce
1/2 tsp. ginger
1/4 tsp. garlic powder

Mix all ingredients thoroughly. Recipe can be doubled for future use.

Homemade Root Beer

4 gallons water
4 lbs. sugar
4 lbs. dry ice
1 2-oz. root beer concentrate

Combine all ingredients in an open five gallon container. Mix well until sugar is dissolved. Stir occasionally to keep dry ice off sides and bottom. Keep container always open.

Allow to process for approximately 20 minutes or until dry ice dissipates.

Fruity Summer Salad

1/2 pkg. bow tie pasta
1/4 cup mayonnaise
1/4 cup sour cream
1 can chicken, drained & shredded
1 can pineapple tidbits, drained
1 apple, diced
2 cups red grapes
Salt and onion powder to taste

Cook pasta according to package directions, drain and cool.

Mix all ingredients in a large bow and serve.