CREAM OF LETTUCE SOUP
Separate 500g head lettuce, rinsed and core removed and put in pot with 2 tablespoons water. Cook over medium heat, covered, for 6 minutes. Place 2 tablespoons butter in another pan on low heat. Cook 1 large onion, sliced and 1 clove garlic, minced, about 5 minutes. Stir in 1/4 cup flour making a roux. Cook 3 minutes stirring, do not burn. Add 2 cups milk or 1 cup water and 1 cup canned milk, 1 cup chicken stock into roux. Remove cooked lettuce and puree in blender. Add to soup pot with 1 cup chicken stock and cook stirring for 2 minutes until thickened. Season to taste with salt and pepper. Serve with a dusting of dill weed.
Beat 2 eggs, 1 cup sugar, 1/2 cup oil and 1 1/2 teaspoons grated, lemon rind. Add 1 1/2 cups all-purpose flour, 2 teaspoons baking powder, 1/2 teaspoon salt, 1/2 teaspoon ginger and 1 cup lettuce, finely chopped to sugar mixture. Beat well. Stir in 1/2 cup chopped nuts. Bake in greased loaf pan at 190C degrees for 55 minutes. Cool 15 minutes in pan. Remove and sprinkle with powdered sugar.
CHICKEN CASSEROLE WITH LETTUCE
Take 1 chicken, boil it and shred it. Mix chicken meat and 2 tablespoons soy sauce; set aside. Put 1/3 cup salad oil in a wok. Add 1 cup rice and brown it, stirring constantly. Add chicken mixture and 21/2 cups chicken broth. Simmer 20 minutes without lid. Add 1/4 cup green pepper, 1/2 cup celery, and 1 large onion all chopped. Simmer 15 minutes. Beat 2 eggs. Turn heat to medium. Brush chicken mixture to side and scramble eggs. Mix with chicken. Remove from heat. Add shredded lettuce about 2-4 cups and serve.
LETTUCE AND CAULIFLOWER SALAD
Take 1 head lettuce and shred it and chop 1 boiled cauliflower into a glass bowl. Add 1 small bag frozen peas and 1/2 cup Parmesan cheese. Sprinkle 1 packet dry Good Seasons Italian Dressing mix over salad. Spread Miracle Whip over top. Set several hours or overnight in refrigerator.
CHINESE LETTUCE SALAD
Toast 2 tablespoons almond slivers and 2 tablespoons sesame seeds together until light brown and keep aside. Combine dressing ingredients: 2 tablespoons sugar, 1 teaspoon Accent flavour, 1 tablespoon sesame oil, 1/4 cup oil, 3 tablespoons vinegar, 1 teaspoon salt and 1/2 teaspoon pepper. Shake well. Mix 1/2 head iceberg lettuce, 1 head red leaf lettuce or Romaine, 1/3 to 1/2 can LaChoy rice noodles, 4 green onions, chopped, almonds and sesame seeds; toss with dressing just before serving. Do not combine until last minute.