Asian Lettuce Wrap

1 pound ground beef or chicken (I have used both with good results)
16 boston bib or butter lettuce leaves
1 8 oz can water chestnuts (chopped)
1 cup chopped yellow onion
3 tbsp bottled minced garlic
1 1/2 tbsp soy sauce
1/3 cup hoisin sauce
3 tsp bottled fresh ginger
1 1/2 tbsp rice vinegar
3 tsp asian chili pepper sauce
1 bunch green onions-cut enough to make 3/4 cup-will use a lot of the green part
3 tsp asian or dark sesame oil

Wash and dry lettuce. Cook onions and meat in small amount of oil in frying pan until onions are clear and meat is cooked. Add everything except water chestuts, green onions, and dark sesame oil. Let that cook for a few minutes. Add water chestnuts and let it cook a few more minutes. Last add the green onions and dark sesame oil and cook for 2 minutes, just until the onions start to wilt. Place 1/4 cup in each lettuce leaf and serve.

For the recipe for the dessert wontons click here.

And since I was lazy last month, here is my appetizer recipe!


Cream Cheese Ball

2 8 ounce packages cream cheese, softened
1/4 cup chopped green pepper
1 cup crushed pineapple, drained and squeezed
2 tbsp chopped green onion
1 tsp season salt
1 1/2 cup chopped walnuts

Mix cream cheese, green pepper, pineapple, green onion and seasoned salt. Form into a ball. Wrap in plastic wrap. Refrigerate for at least 2 hours. Remove plastic wrap and roll in chopped nuts. Serve with crackers or veggies.