Teriyaki Beef and Pineapple Lettuce Wraps

Teriyaki Beef and Pineapple Lettuce Wraps
1 pound ground beef (**sale** $1.59/lb. sold in a 5 lb. chub)
¼ teaspoon salt
Dash of black ground pepper
1 can (8 oz.) pineapple tidbits, drain and reserve liquid (**sale** Geisha 20 oz. $0.99)
¼ cup teriyaki glaze
1 Tablespoon cornstarch
2-3 Tablespoons sliced green onions
¼ cup diced red bell pepper
2 Boston lettuce heads, leaves carefully removed, washed thoroughly and dried
1 package linguine pasta, cooked until barely tender, drained and set aside
1 tablespoon vegetable oil
1 large onion (**sale** yellow onions $0.79/lb.), chopped
1 ½ cup shredded carrots
1 cup sliced fresh mushrooms
1 can (14 ounces) bean sprouts
1 bottle Stir Fry Sauce

In a large skillet, cook ground beef over medium-high heat until cooked through and no longer pink. Drain well. Salt and pepper to taste. In a small bowl, mix reserved pineapple juice, glaze and cornstarch until smooth. Stir mixture into ground beef. Cook and stir until thick and bubbly, stirring frequently. Stir in pineapple, green onions and peppers. Continue to cook for 1-2 minutes, until heated through. Spoon about ½ cup meat mixture into each lettuce leaf, roll up (if desired) and serve with Simple Lo Mein (Recipe follows). Makes 6 servings.

Heat oil in an extra deep 12 inch skillet over medium heat. Add chopped onion, carrots and mushrooms. Drain the sprouts, rinse under cold water and drain again. In a small bowl, combine Stir Fry Sauce ingredients. Add sprouts, stir fry sauce and noodles. Raise the heat to high and cook until the noodles are heated through and coated with sauce. Total meal $14.95.


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