Judy Hom
I love the potlucks on the NSC weeklong trips. I especially love the potluck at the end of the week when people use up everything in their refrigerator. The dishes are amazingly creative. There’s no point in throwing food away or bringing it home.
Here’s a recipe for turkey lettuce cups made by Amy Tsuhako using condiments packets from the ski resort eateries. This is a good way to use those packets that find their way into your pockets during lunch time. She made this dish on the Park City trip a couple of years ago. It was delicious.
Turkey Lettuce Cups
Ingredients
Note: packets = ski resort sized condiment packets!
• 3/4 lb Ground turkey
• 1/2 bunch cilantro chopped
• 1 onion diced
• 2 scallions chopped
• 2 packets soy sauce
• 1/2 t granulated garlic
• 1/2 t powdered ginger
• 1/2 t pepper
• 1 t sugar
• 2 T teriyaki sauce
Directions
Stir fry turkey until no longer pink. Add onions and seasonings and stir fry until onions are soft. Then add cilantro and scallions and stir fry until turkey is a bit browned. Serve on platter with side of washed lettuce leaves and sauce.
Sauce:
• 1 heaping Tablespoon peanut butter
• 1 packet soy sauce
• 2 packets honey
• 1 packet Tabasco sauce
• 1 T lemon juice
• 2 T water
Mix and microwave 15 seconds to smooth out the peanut butter.
