Steak Tacos with Guacamole
 

Steak:
3 tsp. vegetable oil, divided
2 tsp. dried oregano or 2 Tbls. fresh
1/2 tsp. salt
1/2 tsp. cayenne pepper
1/4 tsp. freshly ground pepper
2 garlic cloves, minced
1 (1 1/2 lb) flank steak, fat trimmed
3 cups vertically sliced onion (about 2 medium onions)
2 cups red and yellow bell pepper strips (about 2 large peppers)
2 jalapeno peppers, halved lengthwise and thinly sliced, with seeds

Guacamole:
2 ripe avocados, peeled and seeded
1 tomato, seeded and chopped
1/4 sweet onion, finely diced
1 garlic clove, minced
2 tsp. fresh lime juice

12 (6-inch) flour tortillas, warmed

To prepare steak, combine 1 tsp. oil and next 5 ingredients (thru garlic) in a bowl. Rub steak with garlic-oil mixture; place in a large zip-top plastic bag. Seal; marinate in the refrigerator 1 hour, or over night.

Lightly oil the grill rack with cooking spray. Heat to medium high. Heat remaining 2 teaspoons of oil in a large nonstick skillet over medium-high heat. Add onion, bell pepper, and jalapeno; saut? 5 minutes. Keep warm.

Place steak on the grill and cook 4 minutes on each side for medium or to desired degree of doneness. Let stand 10 minutes on a cutting board before slicing crosswise into thin slices. Guacamole: Combine all ingredients in a small bowl, mashing with a fork until mixture is chunky. Heat the tortillas in a covered casserole in a 300° oven until warm and pliable. Place a small amount of meat in each tortilla; top with the onion-pepper mixture and guacamole. Serves 6.

1/2 of a 16-oz. package (about 2 1/2 cups) shredded broccoli (broccoli slaw mix)
1 cup seedless red or green grapes, halved
1 medium apple, cored and chopped
1/3 cup bottled poppy seed salad dressing
2 medium oranges, peeled, seeded and sectioned
1/2 cup coarsely chopped pecans, toasted if desired

In a large mixing bowl combine shredded broccoli, grapes and apple. Pour bottled salad dressing over broccoli mixture; add oranges and toss gently to coat. Cover and chill 1 to 4 hours. Transfer to a serving bowl. Sprinkle with nuts; toss again. Makes 6-8 servings.

2 cups blueberries, rinsed and picked over
1 (8 oz.) can crushed pineapple, undrained
1 (18 1/2 oz.) package lemon cake mix
3/4 cup butter, melted
3 oz. flaked coconut
1 cup chopped pecans

Pour berries into 12 x 8 x 2-inch baking dish. Add pineapple with juice. Sprinkle cake mix evenly over fruit and press lightly; do not stir. Add coconut and pecans. Pour butter over top of mix.

Bake at 325° for 1 hour.