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Happy Cooking

Oriental Express Beef Lettuce Wraps

1 ½ lbs. ground beef chuck

½ cup hoisin sauce

½ cup Asian peanut sauce

1 medium cucumber, seeded, chopped

¼ cup torn fresh mint leaves

Salt and pepper

12 large Boston lettuce leaves (about 2 heads) or iceberg or romaine lettuce

Fresh mint leaves

1. Brown ground beef in large nonstick skillet over medium heat 8 to 10 minutes or until beef is not pink, breaking up into small crumbles. Pour off drippings. Stir in hoisin sauce and peanut sauce; heat through.

2. Just before serving, add cucumber and torn mint; toss gently. Season with salt and pepper. Serve beef mixture in lettuce leaves. Garnish with mint.

Summertime Chicken Sandwich

Pan-fried chicken breasts with a fresh cream cheese dill spread and tomatoes and lettuce on toasty French bread, YUMMY! Oh so good with a glass of wine or lemonade! You can also grill your chicken breasts for extra flavor."

4 ounces cream cheese, softened

4 teaspoons dried dill weed, divided

4 tablespoons minced garlic, divided

2 tablespoons butter, softened

2 skinless, boneless chicken breast halves

1 small tomato, diced

1 leaf lettuce

4 French bread

1.In a medium bowl, mix together the cream cheese, 2 teaspoons of dill, and 2 tablespoons of garlic. Set aside.

2.Melt about half of the butter in a skillet over medium heat. Season chicken breast halves with remaining garlic and dill. Cook for about 8 minutes per side, or until the meat is firm and juices run clear. Remove from the pan, and set aside.

3.Spread the remaining butter onto one side of the slices of bread, and toast in the skillet until golden. Spread the cream cheese onto the other sides of the bread, and make sandwiches with the chicken breasts, lettuce, and tomato.*

*I also but thin slices of cucumber on my sandwiches.