Bacon & Onion Foil-Packet Potatoes

Do you like bacon? Do you like potatoes? Do you like easy? Well, have I got a recipe for you!

Ingredients 

• ONION SOUP POWDER, 1 packet
• BABY RED POTATOES, 10-12, thinly sliced
• BACON, 12 slices, cooked and crumbled
• ONION, 1 small, thinly sliced and diced
• CHEESE (Optional), 1 cup cheese
• SALT and PEPPER, to taste
• BUTTER, 3 tablespoons
• SOUR CREAM (optional), for serving

Directions 

1. You will need 2 to 3 sheets of heavy-duty foil; Spray each sheet of foil with cooking spray.
2. Top each piece with equal portions of potatoes, bacon, 1 packet onion soup powder and mix.
3. Add salt and pepper to taste.
4. Add 1 tablespoon of butter to each serving. Wrap securely.
5. Grill for 20 to 30 minutes. Or you can bake it in the oven, at 350° for about 35 minutes or till done.
6. Let stand 10 minutes before serving in the foil, topped with sour cream if desired

Steamed Korean Pork Hash

When I lived in Los Angeles, we used to go to a small Chinese restaurant just up the street from our apartment.

Occasionally, the cooks would come out and have lunch at one of the tables.

They would bring a “cake” of steamed pork hash and pick at it with their chopsticks, dip a piece into soy sauce, and gobble it up with rice.

I thought about that the other day and got the hungries to make my own version—pork hash with chopped-up kim chee in it. That makes it Korean, doesn’t it?

Ingredients

• GROUND PORK, 1 to 1½ pounds
• SHRIMP, 3-4, peeled, deveined, finely chopped
• KIM CHEE, ½-¾ cup, minced
• EGG, 1 large
• WATER CHESTNUTS, 1 can chopped
• GREEN ONIONS, ¼ cup sliced (reserve some for garnish)
• GINGER, 1 thumb-sized piece of ginger, peeled & finely chopped
• (Alternate), GINGER PASTE, 1 tablespoon
• GARLIC, 1 clove, minced
• OYSTER SAUCE, ¾ tablespoon
• SOY SAUCE, 2 teaspoons
• FRESH WATERCRESS

Directions 

1. Combine all ingredients except the watercress and mix well. Place the mixture in a bowl and shape it so it creates an even layer in the bowl.
2. Place the bowl in a large pot and pour 1 inch of water in the pot (not on the pork). Bring water to a simmer and cover pot. Steam for 30-40 minutes until the juices run clear.
3. Remove from pot carefully. There will be some water and coagulation in the center. Remove it.
4. Serve over the watercress, garnish with green onions and some kim chee.

Pineapple Shrimp and Zucchini Pasta

This is easy and it tastes great. You can add other ingredients, such as halved American olives from a can, sweet green and/or red peppers, mushrooms.

This recipe will feed 4; you can adjust the veggies and pasta to increase the quantity.

Ingredients 

• SHRIMP, 12 to 16
• ROTINI PASTA, half cup
• GARLIC SALT, to taste
• BUTTER, 2 tablespoons
• OLIVE OIL
• ZUCCHINI, 1 large 
• CARROT, 1 medium
• ONION, 1 small, cut in chunks
• CRUSHED PINEAPPLE, 1 small can
• KETCHUP, 2 tablespoons 
• SUGAR, 2 tablespoons 
• CIDER VINEGAR, 1 tablespoon

Directions 

1. Boil the rotini in water flavored with garlic salt until al dente.
2. Shell and devein the shrimp, set aside.
3. Slice the zucchini into ½” half-rounds.
4. Thinly slice the carrot at an angle.
5. Cut the onion into chunks, separating the layers.
6. Make a sweet-sour sauce with the ketchup, sugar and vinegar; combine with the pineapple.
7. Sauté the onion in the butter and some olive oil over medium until barely crunchy, then add the zucchini, carrots and pasta to the pan.
8. Moisten with pasta water, then stir and cook the vegetables and pasta until the liquid bubbles.
9. Add the shrimp, stir, turn off the heat, cover and let stand for five minutes or until the shrimp are just cooked.
10. Serve with steamed rice.

Classic Louis Salad Dressing

For a classic Seafood Louis Salad, serve this dressing with a plateful of shredded lettuce, thinly sliced (diagonally) celery, wedged tomatoes, halved hard-boiled eggs, pitted American olives, and cold shrimp and/or crab meat.

Make a lot of the dressing, more than you need. If you have any left-over, use it another time. It's great as a tartar sauce substitute. This recipe makes about ¾ pint.

Ingredients 

• MAYONNAISE, 2 cups
• CHILI SAUCE, ½ cup
• COCKTAIL SAUCE, ½ cup
• WORCESTERSHIRE SAUCE, 1½ teaspoons
• GREEN ONION, 2 tablespoons, minced or grated
• FLAT LEAF PARSLEY, 2 tablespoons, finely chopped
• PREPARED HORSERADISH, 1½ teaspoons

Directions 

1. Blend everything together until smooth and well-combined.
2. Refrigerate a few hours until well-chilled.