Friday Night Dinner

After eating quick meals and salads and eating out more than

a few times in the last several days,

I decided it was time to cook again.

FRIDAY NIGHT MENU

Kung Pao Country Ribs

Asian Coleslaw

Green Salad

Baked Potatoes

Cantaloupe Slices

Devil's Food Chocolate Cookies

Made into

Ice Cream Sandwiches

with some

Blue Belle Homemade Vanilla

KUNG PAO RIBS

5 lbs. country style pork ribs -- I used the boneless kind

2 packets Kung Pao seasoning

1 largest can of crushed, diced tomatoes

In pan with about 3 Tablespoons canola oil, sear the ribs for about 3-4 mins. on each side.

Layer ribs into crock pot. Sprinkle seasoning over, then pour can of tomatoes over all.

Cook on high for about 1 hour, then turn to low for the next 7 hours.

The tomatoes and seasoning makes a delicious marinade/gravy that would be good over rice.

ASIAN COLESLAW

1 bag broccoli coleslaw

2 packages Ramen noodles - Oriental seasoning

1 cup sunflower seeds, unsalted

1 cup slivered almonds, unsalted

3/4 cup canola or veggie oil

1/4 cup white vinegar - rice wine vinegar works nicely too

1/3 cup sugar

Both packets of seasoning from the noodles

Literally throw it all in a mixing bowl and mix it up.

DEVIL'S FOOD COOKIES

1 devil's food cake mix

1 1/2 cups white or milk chocolate chips

1/2 cup vegetable or canola oil

2 eggs

1 tsp. vanilla

powdered sugar

Mix all ingredients except powdered sugar. Roll into balls, flatten a bit on a Pam sprayed pan. Bake for 8-12 mins. at 375. When cooled a bit, dust with powdered sugar.

Oh, yes --- these work super good with Blue Belle Homemade Vanilla if you want to make ice cream sandwiches.

BAKED POTATOES

I know everyone has their favorite method for baking potatoes. I usually microwave them.

Tonight, I did it Alton Brown's (Food Network star) way and I gotta say ---- WOW!! soooo gooooood!!!

After scrubbing the potatoes, dry thoroughly with paper towel, then oil them with

vegetable/canola oil. Roll each potato in coarse grain salt. I love Kosher salt because it has a flaky texture and works very well for this. Then - with a knife, poke 2 or 3 small holes in the top side of the potato.

I then placed the potatoes in a 9 by 13 pan and into a 375 oven for almost 2 hrs. (or until you can pierce easily with a knife or fork)

Well, that's it for Friday night food fest at the Rosser's.

Bon Apetite ~

Gwynie Pie