Local Weather Forecast
Today: Current:76	Thursday: 90/72	Friday: 94/75
Complete Forecast for  Jul 24 2008

This is my last Reader's Swap column.

I am leaving the Rose City, heading to Dallas.

I have made some wonderful memories here, met many great people and received some fabulous recipes - many of which I am taking with me to make in my new home.

As I thought about many of my memories, I realized a lot of them involved good food and friends.

As I unpacked some of my cookbooks, I remembered the times friends and I found ourselves in the kitchen cooking. Every experience was unique, always good fun.

There were also many meals spent enjoying good company at local restaurants, many I am sure to miss.

This chapter will be added to the many memories I have cooking with family over the years.

Now, I am on to a new adventures in life and in cooking.

For now, here are a few recipes I can't wait to try.

This one is from the Minnesota Cultivated Wild Rice Council:

THAI BEEF, WILD RICE

LETTUCE WRAPS

1 pound extra lean ground beef or chuck

2 teaspoons dark or toasted sesame oil

Salt, pepper to taste

1 package (1 pound) cole slaw mix

3 green ions, sliced diagonally

1 small red bell pepper, thinly julienned

1/2 cup minced fresh cilantro

4 cups cooked wild rice

3/4 cup stir-fry sauce

1/2 cup slivered almonds, toasted

1/4 teaspoon crushed dried chili pepper flakes

8 large lettuce leaves, washed and dried

In large skillet, brown beef in oil, season with salt and pepper. Drain; set aside. In large bowl, toss remaining ingredients, except lettuce, with beef. Spoon about 1 cup filling on each lettuce leaf; wrap up burrito style. Serve immediately.

This one is from the U.S. Potato Board:

SAUTEED GREEN BEANS, POTATOES WITH ROSEMARY AND LEMON ZEST

1 pound red potatoes

1/4 cup olive oil

1 tablespoon chopped garlic

1 1/2 tablespoons finely chopped rosemary

1 teaspoon grated lemon zest

1/4 teaspoon red chili flakes

1 pound green beans, trimmed and blanched

2 teaspoons lemon juice

Salt

Simmer potatoes until tender, drain and cool. Quarter potatoes lengthwise. Set aside. In large saute pan, heat oil; add garlic and sizzle for 30 seconds. Add rosemary, lemon zest and chili flakes; sizzle until fragrant. Add potatoes and beans; saute until vegetables are hot and coated with seasonings. Sprinkle with lemon juice; season with salt. Serve warm.

If you have a request or would like to share a recipe, write to Readers' Swap, Tyler Morning Telegraph, P.O. Box 2030, Tyler, 75710. Readers may also fax their requests or recipes to 903-595-0335 or e-mail to food@tylerpaper.com.