RECIPES 3
Rosemary Red Potatoes
Makes 4 Servings
1 3/4 pounds small red potatoes, quartered

1 small onion, quartered

1/4 cup olive oil
 1 1/2 teaspoons dried rosemary, crushed

2 garlic cloves, minced

1/4 teaspoon garlic salt
In a bowl, combine the potatoes, onion, oil, rosemary, garlic, and garlic salt; toss to coat.
Transfer to a foil-lined 15-in. X 10-in. X 1-in. baking pan.  Bke, uncovered, at 425 degrees F
for 25-30 minutes or until potatoes are tender and browned.
Asian Lettuce Wraps
Makes 4 Servings
16 Boston Bibb or butter lettuce leaves

1 pound lean ground beef

1 tablespoon cooking oil

1 large onion, chopped

2 cloves fresh garlic, minced

1 tablespoon soy sauce

1/4 cup hoisin sauce
 2 teaspoons minced pickled ginger

1 tablespoon rice wine vinegar

Asian chile pepper sauce (optional)

1 (8 oz.) can water chestnuts, drained
and finely chopped

1 gunch green onions, chopped

2 teaspoons Asian (dark) sesame oil

Rinse whole lettuce leaves and pat dry, being careful not to tear them.  Set aside.

In a medium skillet over high heat, brown the ground beef in 1 tablespoon of oil, stirring
often and reducing the heat to medium, if necessary.  Drain and set aside to cool.

Cook the onion in the same pan, stirring frequently.  Add the garlic, soy sauce, hoisin
sauce, ginger, vinegar, and chile pepper sauce to the onions, and stir.  Stir in chopped
water chestnuts, green onions, and sesame oil, and continue cooking until the onions just
begin to wilt, about 2 minutes.

Arrange lettuce leaves around the outer edge of a large serving platter, and pile meat
mixture in the center.  To serve, allow each person to spoon a portion of the meat into a
lettuce leaf.  Wrap the lettuce around the meat like a burrito, and enjoy!