Coleslaw With Peanuts

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Ingredients:

• 1 16 ounce cabbage and carrot coleslaw mix packaged shredded
• 1 1/2 cups red cabbage packaged shredded
• 3/4 cup celery finely sliced
• 1/3 cup green onion finely chopped
• 1/3 cup red wine vinegar
• 1 tablespoon water
• 1 tablespoon sugar
• 1/2 teaspoon seasoning salt
• 1/4-1/2 teaspoon garlic powder
• 1/3 cup vegetable oil
• garlic pepper seasoning
• 1 cup dry roasted peanuts

Steps:

• In a large mixing bowl combine coleslaw red cabbage celery and green onions
• In a small bowl whisk together wine vinegar water sugar seasoned salt garlic powder and oil
• Mix dressing with coleslaw; stir in garlic pepper and peanuts and toss well
• Refrigerate until ready to serve

Copycat Trader Vic's Mai Tai

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Ingredients:

• 2 ounces of 17 year old j wray nephew rum
• 1 lime juice of
• 1/2 ounce holland dekuyper orange Curacao
• 1/4 ounce trader vic rock candy syrup
• 1/2 ounce french garier orgeat syrup

Steps:

• Pour all ingredients over shaved ice in a cocktail shaker
• Shake vigorously and pour into a collins glass
• Add a sprig of fresh mint

Olive Garden Lasagna Primavera

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Ingredients:

• 12 lasagna noodles
• 2 baby zucchini
• 2 baby grey summer squash
• 2 baby summer squash
• 1 16 -24 ounce jar pasta sauce whatever your favorite is
• 10 ounces mozzarella cheese shredded

Steps:

• Heat oven to 375 degrees F Fill a large pot of water and bring to a rolling boil Cook the pasta noodles until they are pliable and mostly cooked Remove and place in a bowl of cold water
• While the water is coming to a boil slice the squash on a mandolin or thinly with a sharp knife Set aside
• Place 1/2 cup of pasta sauce into the bottom of a 13x9 pan and spread around Lay one noodle out on a cutting board or clean flat surface Top in the middle third with 6 slices of squash Fold the ends over the top and place folded ends down on the sauce This is a squash bundle Continue with the remaining noodles placing them next to each other in the sauce You should have 2 rows of 6 bundles each
• Top with the remaining sauce and mozzarella Cover with aluminum foil and bake for 30 minutes until sauce is bubbly and cheese is melted