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Happy Friday!  

Hope you all enjoyed the meatloaf.  Here's the rest of the menu:

Oriental Cole Slaw

1 bunch (about 6 lg) scallions, trimmed and sliced thin
2 pounds of shredded cabbage
½ C thinly sliced red onion
¼ C soy sauce AND lemon juice AND oil
2 tbsp grated ginger
2 tbsp white vinegar
2 tbsp brown sugar (I like the dark version)
2 tsp toasted sesame oil
1 tsp salt
½-3/4 tsp freshly ground pepper
2 tsps of toasted sesame seeds-optional.

Toss everything together and serve within the hour.  It is still crisp.  If you don't mind your slaw on the softer side, it's still very tasty if served after that!


1 lb small pasta-gemelli, elbow or mini penne work well, cooked, drained and coated with 1 tbsp oil
1 bell pepper (any color) julienned
1 small red onion, sliced thin
¼ lb mushrooms, sliced thin
1 carrot, either julienned or shredded
1 zucchini, julienned
For the dressing-
¼ c chunky peanut butter
3 tbsp white or rice vinegar
2 tbsp soy sauce (I like tamari for this)
1 tbsp freshly grated ginger
1 lg clove of minced garlic
2 tsp. toasted sesame oil

2-3 tbsp water (this depends on how thick the dressing is!)

As you can tell-the dressing is a very typical peanut "sauce"-I would suggest that you taste the dressing and adjust it to your family's taste buds.  We like things a bit spicy-so I do add some hot sauce, unless the little ones come over. Sometimes I add a bit of salt and pepper.
This is best after it has chilled for at least an hour.

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