Recipe: Broiled Orange Roughy, Italian Spinach Salad, Pound Cake with Sherbet

BROILED ORANGE ROUGHY

1 1/2 lb fresh or frozen orange roughy, red snapper or haddock fillets,thawed
1 tsp garlic powder
1/4 cup butter or stick margarine, melted
1/4 cup lemon juice
1/4 cup soy sauce
Paprika

Place the fillets in a shallow dish; sprinkle with garlic powder. Combine the butter, lemon juice and soy sauce, pur over fish and turn. Marinate for 10 minutes. Drain and discard marinate. Pplace fillets on a broiler pan. Broil 3 to 4 inches from the heat for 10 minutes or until the fish flakes easily with a fork, turning once. Sprinkle with paprika.

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ITALIAN SPINACH SALAD

1 pkg (6oz) fresh baby spinach
1 green onion, sliced
1 hard cooked egg, chopped
3 bacon strips, cooked and crumbled
3 tbsp italian salad dressing
2 tbsp shredded parmesan cheese

In a large salad bowl, toss spinach, onion, egg and bacon. In a microwave safe bowl, heat salad dressing on high for 30 to 45 seconds or u ntil warm. Pour over salad and toss to coat. Sprinkle with parmesan cheese. Serve immediately.

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POUND CAKE WITH SHERBET

4 slices pound cake (3/4 inch thick)
1 pink raspberry sherbet ot flavor of your choice
1 cup fresh raspberries or fruit of your choice

Place pound cake on dessert plates. Top each slice with a scoop of sherbet and raspberries.