Pork Lettuce Wraps

-Nicole Bender

1/2 cup soy sauce
4 Tbsp. white vinegar
2 Tbsp. water
2 tsp. sesame oil
2 scallions, trimmed and thinly sliced
4 Tbsp. grated fresh ginger
2 lbs. thin cut pork loins, pounded to 1/8" thickness
2 Tbsp. olive oil
2 tsp. salt
2-3 heads Butter Lettuce, leaves separated
1 bunch cilantro, leaves separated
5 carrots, shredded
3 cucumbers, cut into 3" matchsticks

Sauce:
Make ginger sauce by whisking together the soy sauce, vinegar, water, sesame oil, scallion, and 1 Tbsp. of the fresh ginger. Set aside. Heat broiler to high. Brush both sides of pork loins with olive oil, then sprinkle with salt. Rub remaining ginger on both sides of the pork loins. Broil for 2 minutes on each side. Cool and slice thinly. Arrange the lettuce leaves on a platter and fill each with some cilantro, carrots, cucumbers, and sliced pork. To eat, drizzle the ginger sauce and roll the lettuce closed. If you need more sauce dip. Serve with plenty of napkins!!!!
Leftover sauce makes a wonderful marinade.

Hot Chicken Salad Sandwiches

-Aubri Larson

2 (5oz) can chicken, drained & shredded with a fork
1 (8 oz) can pineapple tidbits, drained
1 c (4oz) shredded cheddar cheese
1/4 c sliced green onion
1/3 c mayo
1/2 tsp salt
rolls, bread or biscuits

-mix all ingredients (except bread) in a bowl. Brown the rolls under broiler on one side. Put the salad on the rolls & broil the other side.