PINK LEMONADE MARGARITAS
Prep Time: 5 min
Total Time: 5 min
Makes: 5 servings, 1 cup each

1 tub CRYSTAL LIGHT Pink Lemonade Drink Mix
1-1/2 cups cold water
1/2 cup cold orange juice
2 Tbsp. tequila
1 Tbsp. lime juice
5 cups crushed ice


PLACE drink mix, water, orange juice, tequila and lime juice in blender container; cover.

BLEND on high speed until drink mix is dissolved.

ADD ice; cover. Blend on high speed until thickened and smooth. Serve immediately.

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GRANDMA DEBBIE'S HASH BROWN CASSEROLE
30 oz. Bag of hash browns
1 can of cream of chicken soup
1 pint of sour cream (16 oz.)
2 cups of shredded cheddar cheese
1/3 cup of chopped green onion (or ¼ cup dried onions)
¼ cup of melted butter

Topping
2 Tbs. Melted butter
¾ cup of slightly crushed corn flakes

Preheat oven to 350. Combine chicken soup, sour cream, cheddar cheese, green onion and butter in a large bowl. Add frozen hash browns and mix thoroughly. Put into lightly greased 9x13 pan. For topping, combine melted butter and corn flakes. Sprinkle on top. Bake uncovered at 350 for 1 hour.

This can be prepared the day before and refrigerated until ready to bake.

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STEAK SHISH KABOB MARINADE
1 1/2 c. salad oil
1/4 c. Worcestershire sauce
2 1/2 tsp. salt
1 tbsp. ground pepper
1 clove garlic, crushed
3/4 c. soy sauce
2 tbsp. dry mustard
1 1/2 tsp. parsley flakes
1/2 c. wine vinegar
1/3 c. fresh lemon juice

Blend all ingredients in a blender. Store tightly covered, in refrigerator, until ready to use.


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CHICKEN SHISH KABOB MARINADE
1 chopped onion
1 cup honey
1/2 cup teriyaki sauce
2 tbsp chili powder
1/3 cup Tabasco sauce
1 tsp salt
1 cup sugar
the juice from 1 lemon
2 fresh peppers

Mix the ingredients in the blender for 30-50 seconds, or until well blended. Marinate the shish kabobs in the refrigerator for 6 or more hours.


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