Aali's Astrology Horoscopes Free Horoscope Chart Taurus Food and Fun Facts, Taurus Cookbook, Astrology Cookbook, Taurus Recipes

Bacon and Potato Pie

4 c. cooked potatoes, grated or mashed into bits
Lots of coarsely ground black pepper
Salt to taste
1/2 c. milk
12 slices bacon, fried, patted dry of fat, and crumbled

The next time you bake or boil potatoes, make extra so that you will have enough left over to make this pie. Preheat oven to 350 degrees. Butter an 8-inch pie pan. Put the potato, pepper, salt, milk and bacon in a bowl, and mix well. Spread the potato mixture evenly into the pie pan. Bake for about 40 minutes, or until the top has become lightly browned. This can be prepared in advance, kept refrigerated overnight, and baked in the morning.

Bacon Potato Salad

3 c. cold, cooked potatoes
1 c. chopped celery
4 hard cooked eggs, diced
3 sm. onions, diced
1 green pepper, diced
1 tsp. salt
1/2 c. fried bacon, crumbled (8 slices)
1 c. mayonnaise
Parsley

Combine all ingredients and mix. Chill. Put parsley on top. Serves 8.

Bacon Broccoli Salad

2 bunches broccoli
1/2 c. raisins
1 sm. onion, chopped
1 lb. bacon, broiled & crumbled
3/4 c. mayonnaise
2 tbsp. sugar
1 tbsp. lemon juice

Wash and cut up broccoli. Combine broccoli with raisins, onion and crumbled bacon. Mix mayonnaise, sugar and lemon juice. Pour over vegetable mixture. Chill and serve cold.

Bacon Coleslaw

3/4 c. mayonnaise or salad dressing
1 tbsp. sugar
4 c. green cabbage, shredded
1 c. red cabbage, shredded
1/2 c. peanuts, chopped
4 slices bacon, crisply cooked,
crumbled

Mix dressing and sugar in large bowl. Add remaining ingredients; mix lightly. Refrigerate. Serves 8.

Bacon Quiche

1 (9-inch) pie shell, unbaked
1 1/2 c. half & half
4 eggs, slightly beaten
1/2 tsp. salt
Dash of pepper
2 c. shredded Swiss cheese
2 tbsp. flour
1/4 lb. bacon
1/4 c. onion, grated

Fry bacon until crisp. Cool. Drain. Mix half & half, eggs, salt and pepper. In separate bowl, mix Swiss cheese, flour, bacon and onion. Add to liquid mixture. Pour into pie shell, bake at 350 degrees for 40-45 minutes. Cool 10 minutes before serving.

Wilted Lettuce Bacon Salad Dressing

6 slices bacon
1 beaten egg
1/4 c. green onion
2 tbsp. sugar
1 tsp. salt
1/3 c. red wine vinegar
2 tbsp. water

Fry bacon and remove. Add onions to grease. Fry and remove pan from heat. Add rest of ingredients and cook until thickened. Add bacon. Pour over leaf lettuce.

Green Beans with Bacon Dressing

5 slices bacon
2 eggs, well beaten
1/3 c. vinegar
1/2 c. water
3 tbsp. sugar
1/4 tsp. salt
2 cans whole green beans

Cook bacon until crisp. Drain and crumble, reserving 1/4 cup drippings in skillet. Beat together eggs, vinegar, water, sugar and salt. Add egg mixture to drippings. Cook over low heat until thickened. Heat beans in saucepan; drain and put in serving dish. Pour hot dressing over beans. Sprinkle with crumbled bacon.

Pork Chops Casserole

4 Pork chops
1 slice onion for each chop
1 tbsp. brown sugar
1/4 c. ketchup
1 tbsp. lemon juice

Cut fat from chops. Salt and pepper. Layer in crock pot chop, onion, brown sugar, ketchup and lemon juice. Put 1/4 cup water in bottom of pot. Cook 1 hour on high and 7 hours on low.

Pork Chops and Rice

6 pork chops
1-1/2 cans beef consommé
3/8 c. water
1-2 onion slices for top of each chop
10-12 sliced green olives
3 tbsp. olive juice
1 c. uncooked rice

Salt and pepper chops and brown them. Place in greased 9 x 13 inch pan. Put onion slices on top of chops. Pour rice into gaps around chops. Mix consommé, water and olive juice; pour over the rice. Scatter olive slices over top. Sprinkle with paprika. Cover tightly with foil and bake 1 1/2 hours at 350 degrees.

Picante Pork and Beans

1 lean pork chop
1 (6 or 12 oz.) jar Picante sauce
2 c. dry pinto beans
4-5 c. water
Salt & pepper to taste

Put meat in slow cooker. Rinse beans and add to cooker. Pour water and picante sauce over. NOTE: Using a large jar of hot picante sauce makes this dish really spicy. For a more mild taste, use a small jar and or mild sauce. Set cooker on low, cover and cook 12 to 16 hours. Stir occasionally and add water if necessary. When beans are tender, bone and shred meat and stir into beans. Stove Top Method: Put ingredients in heavy pan with tight cover. Simmer 2 to 3 hours. Can also be cooked in 300 degree oven. A high fiber, low fat and tasty main dish, great with corn bread and salad for supper. Yield: 4 to 6 servings.

Pork Chop Casserole

1 pork chop for each person
6 - 8 Irish potatoes, sliced
3 med. onions, sliced
1 can cream of mushroom soup
1 tsp. salt (sprinkle over potatoes)

Brown chops well on both sides. Place in bottom of casserole. Arrange layer of potatoes on top, alternately, with slices of onion. There should be at least 2 complete layers. Add 1 can of water to cream of mushroom soup, blend and pour over contents of casserole. Cover; bake at 325 degrees for 1 hour. Uncover and bake at 375 degrees until lightly browned on top.

Marinated Carrot Salad

5 c. cooked carrots, cut crosswise
1 lg. onion, cut in rings
1 lg. bell pepper, cut in rings
*Cook carrots whole, then cut

SAUCE
1 can tomato soup
1/2 c. salad oil
1 c. sugar
3/4 c. vinegar
1 tsp. mustard, opt.
1 tsp. salt, 1 tsp. pepper

Mix sauce ingredients until sugar is dissolved. Pour over carrots, onions, and bell pepper. Marinate at least overnight. Drain and serve. Save the sauce and pour over left over salad. Sauce is good to use over green salad also.

Marinated Sweet and Sour Salad

2 lbs. carrots
1 med. red onion
1/2 c. green pepper
1 can tomato soup
3/4 c. sugar
1/2 c. vegetable oil
1/2 c. red wine vinegar
1 tsp. Worcestershire sauce
1/2 tsp. salt

Peel and thinly slice carrots. Cook carrots in boiling water to cover in a large saucepan, until crisp-tender, about 5 minutes. Drain, cool. Thinly slice the onion and coarsely chop the green pepper. Combine carrots, onion and green pepper in a serving bowl. Combine soup, sugar, oil, vinegar, Worcestershire sauce and salt. Pour this mixture over the vegetables and stir gently to combine. Cover, refrigerate at least 24 hours to blend flavors.

Carrot and Raisin Salad

3 c. grated carrots
1 c. seedless raisins
1 tbsp. honey
6 tbsp. mayonnaise
1/4 c. milk
1 tsp. lemon juice
1/4 tsp. salt (optional)

Combine carrots and raisins; toss lightly. Combine remaining ingredients in a separate bowl. Pour over carrots and raisins. Stir carefully and thoroughly. Chill thoroughly before serving. Makes 6 to 8 servings.

Carrot Casserole

5 c. cooked, sliced carrots
1/2 lb. Velveeta cheese
1 sm. onion
1 stick butter
1 tbsp. flour
1/4 c. brown sugar
Pinch of salt

Boil carrots in saucepan over medium heat until tender. Meanwhile, melt Velveeta cheese and butter in saucepan over low heat. Gradually add flour, stirring well. Add remaining ingredients. Stir well. Put carrots in casserole dish. Pour sauce over top. Bake at 300 to 325 degrees for 20 minutes or until bubbly.

Shredded Carrot Casserole

3 tbsp. butter
1/4 c. chopped onion
6 carrots, peeled and shredded
3/4 tsp. salt
1 tsp. sugar
1/2 c. chicken stock

Melt butter in heat proof casserole and sauté onion for 3 minutes. Add carrots and stir to coat. Sprinkle with salt and sugar. Pour stock over carrots. Cover and bake at 350 for 35 minutes. Serves 6.

Scalloped Carrots

5 c. thinly sliced potatoes
1 1/2 c. sliced onion
1 tsp. salt
2 c. sliced carrots

Cook vegetables, covered, for 5 minutes or until just partially tender in boiling water. Make a cheese sauce of the following: 1 1/2 tbsp. flour 1 tsp. salt 1/8 tsp. pepper Dash cayenne 1-1/2 c. 2% milk 1/2 c. sharp Cheddar cheese In greased 2-1/2 quart baking dish, layer vegetable mixture and cheese sauce. Sprinkle on top with 1/2 cup cheese. Bake, covered, with foil at 375 degrees for 30 minutes.

Scalloped Ham and Carrots

2 tbsp. oil
1 thin center sliced smoked ham (about 3/4 lb.)
2 1/4 tsp. flour
1 can cream of mushroom soup, undiluted
1 c. milk
3 c. potatoes, pared and sliced
1 c. carrots, scraped and sliced
1/4 c. onion, minced
Salt and pepper to taste

Preheat oven to 375 degrees. In skillet, brown ham lightly on both sides; remove from skillet and cut into serving size pieces. Stir flour into fat left in skillet; add soup. Slowly stir in milk. Heat, stirring until boiling. In 2 quart buttered casserole dish, arrange slices of ham, potatoes, carrots and onion until all are used. Sprinkle mixture lightly with salt and pepper. Pour soup mixture on top. Bake covered for 1 hour. Uncover and bake 15 minutes longer or until potatoes are fork tender.

Pineapple Carrot Bread

3 c. flour
2 c. sugar
1 1/2 tsp. cinnamon
1 tsp. baking soda
1 tsp. baking powder
1 tsp. salt
3 beaten eggs
1 c. oil
1 c. grated carrots
1 c. undrained crushed pineapple
2 tsp. vanilla
1 c. finely chopped nuts

Sift dry ingredients and then add other ingredients as given. Grease two large bread loaf pans. Bake for 1 hour at 325 degrees. Check for doneness as oven temperature varies.

Carrot Bread

1 c. sugar
3/4 c. oil (safflower oil preferred)
2 eggs
1-1/2 c. sifted flour
3 tsp. baking powder
1 tsp. salt
1 tsp. cinnamon
1 c. grated carrots
1/2 c. chopped nuts
1 tsp. vanilla

In a mixing bowl blend sugar and oil. Add eggs, 1 at a time, vanilla, beating well after each addition. Stir in dry ingredients. Stir in carrots, nuts. Turn batter into a greased 9 inch loaf pan. Bake at 350 degrees for about 50 minutes. Yield: 1 loaf.

Carrot Oatmeal Cookies

1 c. all-purpose or unbleached flour
1 c. quick-cooking rolled oats
1 tsp. baking powder
1/4 tsp. baking soda
1/2 c. margarine or butter, softened
1/2 c. honey
1 tsp. vanilla
1 egg
1/2 c. chopped nuts
1/2 c. shredded carrots

Preheat oven to 350 degrees. Grease cookie sheets. Lightly spoon flour into measuring cup; level off. In a large bowl, combine first 8 ingredients at low speed until well blended. Stir in nuts and carrots. Drop by rounded teaspoonsful a couple of inches apart on cookie sheet. Bake at 350 degrees for 8-12 minutes or until edges are light golden brown. Immediately remove from cookie sheets. Makes 2-1/2 to 3 dozen cookies.

Baked Carrots

10 med.-sized carrots
1/2 minced onion
1/2 c. minced parsley
1 tbsp. natural sugar
1 tsp. salt
3 tbsp. oil
1/3 c. boiling water

Wash and scrape carrots lightly; cut in half lengthwise and crosswise. Place in a baking dish. Mix the remaining ingredients. Sprinkle mixture over the carrots, then pour boiling water over all. Cover and bake in a moderate-to-hot oven about an hour and a half (1-1/2).

Melon Tray and Fruit Dressing

Cantaloupe, honeydew, watermelon or
other available melons
Fresh fruits

FRUIT DRESSING
1 pkg. (3 oz.) cream cheese
1/4 c. orange juice
1/4 c. lemon juice
1/4 c. crushed pineapple
1/4 c. sugar
1/4 tsp. salt
1 thin slice orange peel
1/4 c. heavy cream

Slice cantaloupe, honeydew and watermelon (or whatever melons are available) along with fresh berries such as strawberries, raspberries (whatever looks best). Grapes and apples also may be used. Be sure to dip any fruit that turns color in lemon or sprinkle with fruit fresh. Arrange fruit on a serving platter. Blend all dressing ingredients together and pour over fruit or use for dipping.

Stuffed Cantaloupe

1 cantaloupe, cut in fourths
1/2 c. diced orange
1/2 c. diced bananas
1 apple, diced
1/2 c. pineapple, tidbits
1/3 c. French dressing
Mayonnaise
Lettuce

Chill all the fruits. Pare off rind of cantaloupe, scrape off seeds. Place on salad plate. Heap with fruits, top with dressings, garnish with lettuce. NOTE: 1/2 cup chopped nuts and 1/2 cup raisins may be added.

Marinated Fruit Salad

1/2 c. honey
1/4 c. water
1/4 c. lime juice
1/4 c. Triple Sec
1 c. honey dew melon balls
1 c. watermelon balls
1 c. cantaloupe balls
2 lg. nectarines or peaches, peeled and sliced
1/2 c. strawberries, halved
4 kiwi, peeled and sliced

In small saucepan, combine the honey and water. Bring to a boil. Reduce heat and simmer for 5 minutes. Stir in lime juice and Triple Sec. Cook completely. In a bowl, combine all fruit. Pour liquid mixture over fruit and mix gently. Cover and refrigerate for 2 hours to blend flavors.

Cantaloupe Ice

4 c. peeled, sliced cantaloupe
24 pkgs. Equal
1 c. orange juice
1 tbsp. lemon juice

Puree' cantaloupe in food processor. Combine all ingredients in 13 x 9 inch pan and freeze until firm. Process in batches in food processor until light and fluffy. Refreeze. Remove from freezer for 20 to 30 minutes before serving.

Melon Basket

1 sm. oval watermelon
2 c. cantaloupe balls
2 c. honeydew melon balls
2 c. pineapple chunks
2 c. fresh strawberries or fresh
raspberries
1 c. plain yogurt
2 tbsp. lemon juice
1/2 tsp. poppy seeds

Carve watermelon into basket, leaving handle. Scoop out 4 cups watermelon balls. Remove remaining watermelon pulp; drain basket shell. Combine watermelon balls and remaining fruit in bowl. Mix yogurt, lemon juice and poppy seeds in small serving bowl. Chill basket, fruit and dressing until serving time. Spoon fruit into basket. Serve with poppy seed dressing.

Melon Pops

2 c. cut-up cantaloupe (1/2 of medium melon)
1 sm. banana, cut up
1 (6 oz.) can frozen orange juice concentrate
1/4 c. nonfat dry milk powder
1/2 c. lemon-lime carbonated beverage
1 (8 oz.) carton orange or lemon yogurt

In a blender container combine all ingredients. Cover and blend until smooth. Pour into eight 5 ounce paper cups. Cover each cup with foil. Make a small hole in the foil with a knife. Insert a wooden stick into the cup through the hole. Freeze for 4 to 6 hours or until firm. To serve remove foil and peel off paper. Makes 8 pops.

Fruited Chicken Salad

4 c. cubed cooked chicken
1 1/2 c. seedless grape halves (green or red)
1 1/2 c. small cantaloupe balls
1 c. chopped celery
3/4 c. mayonnaise or salad dressing
1/4 c. lemon juice
1/2 tsp. salt
1/2 c. cashews
Melon rings and lettuce leaves

In large bowl, combine mayonnaise, lemon juice and salt. Add chicken, grapes, melon and celery. Mix well. Chill to blend flavors. Add cashews just before serving. Serve on melon rings and lettuce leaves. Serves 6 to 8.

Chicken Salad in Cantaloupe Bowls

1 whole chicken, cooked & cooled
2 cantaloupe
1 sm. jicama
1/2 c. raisins or 1 c. fresh red
grapes
3/4 c. mayonnaise
2 tsp. sugar
2 tsp. lemon juice
1/4 tsp. cinnamon
Salt
1 c. chopped celery

Remove cooked chicken from bone and dice meat. Set aside. Cut melons in half, remove seeds. Dice melon fruit. Mix mayonnaise, lemon, sugar until creamy. Mix mayonnaise with chicken, add melon, raisins or grapes and celery. Serve in melon shells. Season and garnish with whole parsley and strawberries. Serves four. To make meal more festive, cut melon shells in jagged fluted lines and serve with cinnamon rolls.

Peach Cobbler

1/2 stick (1/4 c.) butter
1 (1 lb.) can cling peach halves
1/2 c. sugar
1/2 c. water
1/2 c. flour
1-1/2 tsp. baking powder
1/2 tsp. salt
1/2 c. sugar
1/2 c. milk

Place butter in 8x8 inch baking dish and microwave only long enough to melt, 30 seconds on high, keep warm. Meanwhile, heat peaches combined with 1/2 cup sugar and water in a saucepan. While the peaches are heating, in mixing bowl combine flour, 1/2 cup sugar, baking powder, salt and milk. Stir until smooth. Pour batter into baking dish containing butter. Arrange peaches, mounded side up, on top of batter. Bake at 375 degrees for 20-30 minutes. Crust will rise.

Peach Melba

5 or 6 drained canned peach halves
2 tbsp. raspberry jam or jelly
2 c. cold milk
1 pkg. (4 serving size) Jello pudding (Coconut cream, lemon, vanilla or
French vanilla flavor instant pudding and pie filling)

Place 1 peach half in each of 5 or 6 dessert dishes; spoon about 1 teaspoon jam into each peach cavity. Pour half milk into small mixer bowl. Add pudding mix. Beat at lowest speed of electric mixer until well blended, 1 or 2 minutes. Pour at once over peaches. Let stand about 5 minutes. Chill. Garnish with additional jam or jelly if desired. Makes 5 or 6 servings.

Peach Pie

1 graham pie crust
1-1/2 c. water
3/4 c. sugar
2 tbsp. cornstarch
1 box peach Jello
Peaches, to fill an 8" pie, sliced

Cook the sugar, water and cornstarch until thick and clear. Add the box of peach Jello, prepared according to the directions on the box. Pour over the peaches and chill.

Peach Jello

1 lg. can peaches
1 lg. pkg. peach Jello
1 can crushed pineapple, juice and all
1 lg. pkg. cream cheese, softened
1 (8 oz.) Cool Whip

Bring the peaches and the Jello to a boil. Mix until dissolved. Allow to cool. In another bowl combine the crushed pineapple with the cream cheese, mixing well. Add to the peach mixture. Stir in the Cool Whip and pour into 9 x 13 inch pan and refrigerate until set.

Pecan Chicken with Peach Brandy Sauce

BRANDY PEACH SAUCE
2 fresh ripe peaches, peeled and sliced
1 tbsp. butter
2 tbsp. sugar
1 oz. brandy
1/4 c. water
1 tsp. cornstarch

Melt butter in a saucepan, add peaches and sugar. Cook over medium heat, stirring a couple minutes. Add brandy and water and boil for 5 minutes. Dissolve cornstarch in a little cold water. Add to peaches, bring to a boil, stirring constantly. Take off the heat.

PECAN CHICKEN
4 chicken breasts, boned and skinned
Flour
1 egg mixed with 1/4 c. milk
1/2 c. ground pecans mixed with 1/4
c. fresh bread crumbs

Dust chicken with flour and dip in egg wash and then pecans. Pour a little salad oil in fry pan turned on medium high heat. Add chicken and cook on each side for about 6 minutes. Serve with peach sauce.

Peach Salad

1 (6 oz.) pkg. peach gelatin
1 (20 oz.) can crushed pineapple
2 c. buttermilk
1 (9 oz.) Cool Whip

Apricot Jello can be used. Heat pineapple, add gelatin. Cool. Add buttermilk. Add one carton Cool Whip. Nuts and marshmallows optional.

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