Aali's Astrology Horoscopes Free Horoscope Chart Pisces Food and Fun Sun Sign Facts, Pisces Cookbook, Astrology Cookbook, Pisces Recipes

Pisces Recipes

Grape and Sour Cream Salad

2-1/2 lb. seedless grapes (red and white)
1 lb. container light Land's O' Lake sour cream
1 sm. container strawberry cream cheese, whipped
1/2 c. sugar
2 tsp. vanilla
2 drops almond extract

Mix cream cheese, sour cream and sugar together. Stir into the grapes

Grape Velvet Dessert

1/2 c. margarine
1 c. flour
1/4 c. sugar
1/2 c. diced almonds

In large heavy skillet, melt margarine. Combine remaining ingredients with margarine; mixture will form a ball. Stirring constantly, cook over medium heat 3-5 minutes until mixture is medium golden and crumbly. Put crumb mixture into 8 inch square pan; reserve 1/2 cup mixture for topping. Lightly press crumb mixture onto bottom of pan. Refrigerate until completely cooled.

FRUIT FILLING:
3 oz. pkg. lemon gelatin
1 c. boiling water
1 c. halved fresh grapes
1/2 c. sugar
1 c. sour cream

Dissolve gelatin and sugar in boiling water. Add sour cream. Mix with beater until combined. Refrigerate until thickened. Add fruit. Pour filling over crust. Chill until firm, about 3 hours. Sprinkle reserved crumb mixture over top. Keep refrigerated.

Grape Squares

2 c. grapes
3/4 c. sugar
1 1/2 tbsp. tapioca
1 1/2 tsp. lemon juice
Dash of salt

BASE BATTER:
1 c. sugar
1 c. butter
1 tsp. vanilla
2 eggs
2 c. sifted cake flour
1 c. chopped walnuts

Skin grapes. Boil pulp for 5 minutes. Strain to remove seeds. Add skins and remaining ingredients. Cook until thick. Set aside to cool. Now cream butter, sugar, and vanilla. Stir in eggs and flour. Add nuts. Spread 3/4 of batter in ungreased 13 x 9 1/2 inch pan. Cover with filling. Spread remaining batter over filling. Bake at 350 degrees for 45 minutes. Sprinkle with confectioners' sugar. Cut into 1 inch squares.

Grape Apple Ring

1 pkg. apple gelatin
1 dash salt
1 c. hot water
2 tbsp. lemon juice
1 bottle lemon lime beverage, small
1 unpared red apple
1/2 c. seedless green grapes, halves

Add gelatin and salt to hot water and stir until gelatin is dissolved. Cool to room temperature and add lemon juice. Carefully pour carbonated beverage down side of bowl an stir gently with an up and down motion. Chill until the gelatin is partially set. Add cored and thinly sliced apple and grapes to mixture. Stir gently again with an up and down motion. Pour into one quart ring mold and chill until firm.

Grape Sorbet

1/2 c. sugar
2 lbs. seedless red grapes, stems
removed (or 3 c. grape juice)
1/2 c. blackberry soda
2 tbsp. lemon juice
1-1/2 tsp. grated lemon peel
1 c. chilled
lemon-lime soft drink

In a small saucepan, dissolve sugar in 1/4 cup of water. Bring to boiling. Stir and boil for 1 minute. Cool to room temperature. Puree grapes in a food processor. Pass puree through food mill or straining set over large bowl. There should be 3 cups of puree (or use 2 cups of grape juice instead). Stir in blackberry soda, lemon juice, lemon peel and sugar syrup. Refrigerate until very cold. Stir in lemon-lime soft drink. Pour into freezer container of ice cream maker. Freeze according to manufacturer's instructions, until firm and slushy. Makes 8 servings.

Red Grape Tart

1 envelope unflavored gelatin
1/4 c. sugar
1-1/2 c. red port
1 tbsp. lemon juice
1 (3 oz.) cream cheese
1/2 c. whipping cream
1/4 c. powdered sugar
1 qt. (2 1/4 lb.) red seedless grapes
Almond Crust (recipe follows)

In 1 to 2 quart pan, stir gelatin with sugar. Add port. Bring to boiling. Remove form heat. Add lemon juice. Chill until consistency of egg whites. With electric mixer, beat cream cheese to soften. Slowly add 1/2 cup cream and powdered sugar, beating at high speed until well mixed. Spread over bottom and sides of crust. Set grapes on cheese. Spoon thickened gelatin over grapes. Chill until gelatin sets, at least 2 hours or overnight. Remove pan sides. Offer whipped cream with tart wedges. Serve 8 to 10.

ALMOND CRUST:
Finely grind 1/3 cup whole unblanched almonds. Combine with 1/4 cup sugar, 1 cup flour, 1/2 teaspoon grated lemon peel and 1/2 cup (1/4 pound) butter (in pieces). Whirl in food processor or rub with fingers into fine crumbs. Add 1 egg yolks. Process until dough forms ball or with hands pack into compact ball. Press over bottom and slices of a 13-inch tart pan (or 1 1/2 inches up sides of 10-inch cheesecake pan with removable bottom). Bake at 325 degrees until golden, 25 to 30 minutes. Let cool.

Broccoli and Grape Salad

4 c. broccoli, fine pieces
1 c. diced celery
2/3 c. slivered almonds
1 c. red seedless grapes
1 c. green seedless grapes
8 strips of crisp bacon, crumbled
1/4 c. green onion, diced

Combine in bowl. Just before serving, add dressing of 1 cup mayonnaise, 1 cup sugar and 1 tablespoon vinegar.

Grape Salad

BACON DRESSING:
1/4 c. cider vinegar
1/2 c. vegetable oil
2 tsp. Dijon mustard
2 tbsp. brown sugar
1 tsp. seasoned salt
1/4 tsp. pepper
4 slices bacon, cooked crisp and
crumbled
2 tbsp. chopped green onion

SALAD:
6 c. red leaf lettuce
6 oz. Swiss cheese
6 oz. cheddar cheese
2 c. seedless grapes

In a small bowl, whisk together all ingredients for bacon dressing, except for bacon and onion. Blend thoroughly. Cover and chill several hours. Just before serving, mix dressing thoroughly. Pour dressing over lettuce, grapes and shredded cheese and toss thoroughly.

Frozen Grape Salad

2 (3 oz.) pkg. cream cheese, room temperature
2 tbsp. Miracle Whip salad dressing
2 tbsp. pineapple syrup
24 marshmallows quartered or 2 c. plus 40 miniature marshmallows
2 c. pineapple tidbits, drained
2 c. mandarin oranges
1 1/2-2 c. seedless grapes, cut in half
1 c. heavy cream, whipped

Soften cheese, blend with salad dressing. Beat in pineapple syrup and add marshmallows and pineapple. Fold in whipped cream, grapes and mandarin oranges. Pour in 11 1/2 x 13 inch pan. Freeze until firm. When serving, cut into squares and arrange on lettuce leaves about 15 minutes before serving so it can thaw a bit. Serves 12. Great holiday salad.

Grape Jam

2 qts. stemmed Concord grapes
6 c. sugar

Separate pulp from skins of grapes, if desired. Chop skins in blender. Cook skins gently 15 to 20 minutes, adding only enough water to prevent sticking (about 1/2 cup). Cook pulp without water until soft; press through food mill to remove seeds. Combine pulp, skins and sugar. Bring slowly to boiling, stirring occasionally until sugar dissolves. Cook rapidly almost to jellying point, about 10 minutes. Stir frequently. Pour boiling hot into sterilized jars. Adjust caps. Makes 3 pints.

Grape Juice

1 c. concord grapes
1/4 c. sugar

Wash and remove stems from grapes. Put grapes and sugar in clean quart jar, fill with hot water to within 1 inch of top of jar. Seal and put in hot water bath for 20 minutes. Remove and let cool. Let sit 6 weeks before using. To use: Strain into pitcher. Juice does not need to be diluted. Ready to drink.

Grape Pie

1 c. dark blue Concord grapes, seeds removed
1 c. white sugar
4 egg yolks
2 tbsp. water
1/2 c. butter
2 tbsp. flour
1 unbaked pie shell

Mix flour and sugar together. Add water and cook until beginning to thicken. Beat egg yolks well. Add egg yolks to hot mixture, gradually, stirring well after each addition. Add grapes. Cook for several more minutes. Allow to cool slightly. Pour into unbaked pie shell. Bake for approximately 10 minutes at 400 degrees, then reduce oven to 350 degrees and bake for 20 minutes. Remove from oven and cool slightly while making meringue with 4 egg whites, adding 1 1/2 teaspoons cream of tartar, add gradually 2 tablespoons sugar for each egg white continuing to beat until holds peak. Spoon meringue over grape filling. Bake in 400 degree oven until meringue is brown.

Grape Salad

2 pink grapefruit
2-3 naval oranges
3 pears
1/2 c. concord grapes
1 c. plain yogurt
2 tbsp. orange-pineapple juice concentrate
2 tbsp. mayonnaise
1 tbsp. orange rind
1/2 c. lg. walnut pieces

Section oranges; section and seed grapefruit. Peel pears and slice into small chunks. Slice and seed grapes. Place fruits in large bowl. Combine yogurt, juice concentrate, mayonnaise and orange peel in blender. Process until smooth; pour over fruit. Refrigerate until serving, at least for 30 minutes. Just before serving, add walnuts and stir well. 6 servings.

Tuna Fish Salad Mold

2 envelopes unflavored gelatin
1/2 c. cold water
1 can tomato soup
2 (3 oz.) pkg. cream cheese
2 tsp. A-1 sauce
1 c. mayonnaise
1 c. finely chopped celery
2 tsp. finely chopped onion
1/4 tsp. salt
Dash pepper
2 (6 1/2 oz.) cans chunk style tuna
fish, drained

Dissolve gelatin in 1/2 cold water. Heat soup in double boiler. Add cheese, stir until smooth, using rotary egg beater. Add mayonnaise, dissolved gelatin and A-1 sauce. Blend mixture thoroughly, cool. Add celery, onion, salt, pepper and tuna fish. Mix well. Pour into mold, refrigerate until very firm. Serve with dressing by adding 3 teaspoons A-1 sauce to 1 cup mayonnaise.

Batter to Fry Fish

1 c. pancake flour (maybe more?)
2 eggs
2 c. milk
Paprika
Salt and pepper
Water

Use your discretion for the right thickness of the batter to remain coated.

Tuna Fish Casserole

1 sm. pkg. noodles
1 med. size can tuna fish
1 can mushroom soup
1/2 c. diced celery (onion if
desired, seasoning)

Cook noodles in boiling salt water, add tuna fish (which has previously had boiling water poured over it) and celery placing in layers. Pour over mushroom soup. Bake 1 hour in moderate oven. Leftover roast pork or veal may also be used in place of tuna fish.

Herbed Baked Fish and Rice

1-1/2 c. hot herb or chicken broth
1/2 c. uncooked regular rice
1/4 tsp. Italian seasoning
1/4 tsp. garlic powder
1 pkg. frozen broccoli, thawed and drained
1 can Durkee French fried onions
1 tbsp. Parmesan cheese
1 lb. unbreaded fish fillets, thawed
1/2 c. shredded Cheddar cheese
Dash paprika

Preheat oven to 350 degrees. In 8 x 12 inch baking dish combine hot broth, uncooked rice and seasonings. Bake, covered for 10 minutes. Top with broccoli, 1/2 can French fried onions and Parmesan cheese. Place fish fillets over broccoli. Sprinkle with paprika. Bake at 350 degrees covered for 20 to 25 minutes. Top fish with Cheddar cheese and remaining French fried onions. Bake uncovered until cheese melts. 4 to 6 servings.

Baked Fish Casserole

6 slices Pepperidge bread, remove crusts and cut into 3 strips each
1 lg. can crab, tuna, or shrimp or combine any 2
1/2 lb. Olde English cheese
1 can B-B sliced mushrooms (save
juice)
2 eggs
Cream or homogenized milk
1/2 tsp. salt
1/8 tsp. pepper
1/2 tsp. paprika

Grease casserole. Arrange layers of bread, cheese, mushrooms, fish, and cheese on top. Add cream or homogenized milk to mushroom juice to make 1 cup. Beat eggs until thick; beat in liquid. Pour over casserole and bake at 325 degrees for 30 to 40 minutes until puffy and brown. Serves 4 to 5.

Baked Fish Fillets

1 lb. fish fillets
1/2 tsp. salt
Dash of pepper
2 tbsp. margarine, melted
1 tbsp. lemon juice
1 tsp. grated onion

Preheat oven to 350 degrees. Ungreased 9 x 9 x 2 inch pan. Sprinkle both sides of fish with salt and pepper. Mix margarine, lemon juice, and onions. Dip fish into margarine mixture. Arrange in ungreased square pan. Pour remaining margarine mixture over fish. Cook, uncovered, in 350 degree oven until fish flakes easily with fork, 25 to 30 minutes. To microwave: Microwave margarine, lemon juice, and onion, uncovered, in 1 cup glass measuring cup until melted; stir. Arrange fish in ungreased 1 1/2 quart round glass casserole; sprinkle with salt and pepper. Pour margarine mixture over fish. Cover and microwave until fish flakes easily with fork, 4 to 4 1/2 minutes.

Homemade Fish Sticks

1 lb. codfish or snapper fillets
3/4 c. dry bread crumbs
2 eggs
1/4 c. (1/2 stick) butter or margarine
1 lemon
1 sweet pickle
1/2 c. mayonnaise

Wash the fillets, then pat them dry with paper towels. Have grown up cut them into long pieces. Spread bread crumbs on waxed paper. Break eggs into a bowl; mix with fork. Dip each strip of fish into the eggs, then roll it around on bread crumbs until it's coated (this part's messy). Lay each fish strip out on baking pan. Melt butter (margarine) in small pan over low heat, carefully pour it over each of the fish sticks. Bake in 400 degree oven about 15 minutes (until golden brown). Serve with tartar sauce. (1/2 cup mayonnaise mixed with 1 chopped up sweet pickle plus the juice from 1 lemon.)

Fish Chowder

2 lg. potatoes
1 lg. onion
2 carrots
2 stalks celery
2 (16 oz.) cans stewed tomatoes
1 (18 oz.) can tomato juice
1/2 lb. med. shrimp
1 lb. cod, scrod or halibut fillets
1/4 tsp. salt
1/4 tsp. thyme
Parsley
2 tbsp. butter

Dice potatoes and onion, slice carrots and celery and saute in butter 3 to 4 minutes. Add tomatoes and tomato juice and seasonings. Bring to boil. Reduce heat and simmer uncovered 15 minutes. Rinse fish and cut into 1 inch chunks. Shell shrimp and add to soup. Cook 10 minutes or until vegetables are done to your liking. Best when fish is not over cooked.

Oven Fried Fish

1 tbsp. salt
1/2 c. evaporated milk
1/2 c. water
1 c. slightly crushed cornflakes
2 lbs. boned fish fillets or steaks

Dissolve salt in combined milk and water. Dip fish in milk, then roll in cornflakes. Bake on greased cookie sheet at 500 degrees 15 minutes.

Pan Grilled Fish Sandwich

1 c. cooked fish
1/3 c. mayonnaise
1/4 tsp. salt
1/4 tsp. Worcestershire sauce
2 tbsp. fine chopped onion
1 tsp. lemon juice
6 slices bread
Softened butter

Flake fish. Mix with the next five ingredients. Spread on three slices of bread and top with the other three slices. Spread butter on the outside and fry on a grill or fry pan until golden brown on both sides. Suggestion: Make the day before, refrigerate overnight and use as a chip dip the next day.

Shrimp Mold

1 can tomato soup
1 envelope unflavored gelatin
1/2 c. cold water
1 (8 oz.) pkg. cream cheese, softened
1 c. chopped celery
1/3 c. chopped onion
1 lg. or 2 sm. cans shrimp
1/2 c. salad dressing
1/2 c. sour cream

In small saucepan bring the soup to a boil. Soften gelatin in the water and add to the soup. Beat cream cheese until creamy and add to the soup mixture. Let mixture cool. Fold in celery, onions, chopped shrimp and salad dressing. Pour into a greased 3 or 4 cup mold. Chill. Unmold and serve with crackers.

Shrimp Stuffed Potatoes

2 cans (6 1/2 oz.) shrimp
6 med. baking potatoes
1 tbsp. butter or margarine
1 1/2 tsp. salt
Dash pepper
1 1/2 tsp. grated onion
1/2 c. chopped parsley (or finely
chopped celery)
3/4-1 c. milk
3/4 c. grated cheese

Drain shrimp. Bake potatoes until soft. Cut a slice off top of each potato. Scoop out the insides. Mash the potatoes using butter, seasonings, parsley and milk; blend well. Fold in shrimp and stuff the potato shells. Sprinkle cheese over top. Bake in hot oven, 400 degrees until potatoes are reheated and cheese is melted. Serves 6. These may be made ahead of time and reheated when needed.

Crock Pot Shrimp Creole

1-1/2 c. diced celery
1-1/4 c. chopped onion
3/4 c. chopped bell pepper
1 (8 oz.) can tomato sauce
1 (28 oz.) can whole tomatoes
1 clove garlic*
1 tsp. salt
1/4 tsp. pepper
6 drops Tabasco (opt.)
1 lb. shrimp, deveined & shelled

*1 teaspoon garlic salt or 1/4 teaspoon garlic powder may be substituted. Combine all ingredients except shrimp. Cook 3 to 4 hours on high or 6 to 8 hours on low. Add shrimp last hour of cooking. Serve over hot rice. Chicken, rabbit or crawdads may be substituted for shrimp. Stove top version, if you don't have a crock pot. Sauté celery, onion and bell peppers in oil or butter until tender. (Better if left a bit crunchy.) Add remaining ingredients except meat being used. Simmer at least 30 minutes to an hour. Add shrimp or whatever meat you wish and simmer 30 minutes more. This is even better reheated the next day.

Shrimp Primavera

1 lb. fettuccine, cooked
1/2 c. olive oil
1 stick butter
3 to 4 cloves garlic
Bunch of chopped fresh parsley

Sauté parsley in olive oil and butter. Add garlic, 1-1/2 red peppers and 1 green pepper that has been cut in pieces. Sauté for 1 minute. Add 1 pound raw, shelled shrimp and cook about 3 minutes. Once shrimp is cooked, add pasta and serve.

Shrimp Vermicelli

1/4 of an 8 oz. pkg. golden grain vermicelli
1 clove garlic, minced
1/4 c. margarine or butter
3/4 lb. raw medium shrimp, peeled and deveined
2/3 c. dry white wine
1/4 c. sliced green onions
1/4 tsp. dry basil leaves
Salt
2 tbsp. chopped parsley
1 tbsp. lemon juice
Grated Parmesan cheese

Cook vermicelli as package directs; drain. In a 10 inch skillet, saute garlic in melted margarine. Stir in shrimp, wine, onions, basil, and salt; bring to a boil. Reduce heat; cover and simmer 3-5 minutes or until shrimp are pink. Add parsley and lemon juice; toss with vermicelli. Sprinkle with Parmesan cheese. Serve immediately.

Shrimp Casserole

1 lb. pkg. elbow or shell macaroni
2 lbs. steamed shrimp
1 c. mushroom soup
1 med. onion finely chopped
1 qt. tomatoes
3/4 lb. sharp Cheddar cheese
Salt and pepper to taste

Reserve about 1/3 of grated cheese to sprinkle on top of dish. Combine above ingredients and put in a covered casserole. Bake in moderate oven of 350 degrees for about 40 to 50 minutes. Then remove cover so cheese on top will brown during the last 10 minutes.

Date Roll

2 c. sm. marshmallows
1 pkg. chopped dates
1 c. chopped nuts
2/3 c. whipping cream
16 graham crackers, rolled

Mix all together and form into roll. Wrap in plastic wrap and let stand in refrigerator 24 hours or more. Slice and serve with whipped topping or whipped cream.

Date Balls

1/2 c. margarine
2 c. dates
1 tsp. vanilla
1/2 c. nut meats
3/4 c. sugar
1 egg, beaten
1 tbsp. milk
2 c. Rice Krispies

Heat margarine, sugar and dates over low heat until it boils. Remove from fire, add milk and beaten egg. Cool. Add cereal and nuts. Roll into balls and roll in shredded coconut.

Date Pudding

1 c. dates, cut up
1 tsp. soda
1 c. boiling water
1 c. sugar
1 c. flour
1/2 c. chopped nuts
1 egg
2 tbsp. margarine, melted

Sprinkle soda over dates and pour boiling water over both. Let stand. Mix sugar, flour and chopped nuts together. When date mixture is cool, add egg and beat well. Then add dry ingredients and melted margarine. Beat well. Bake in greased 9x9 pan at 350 degrees until it is done (until it springs back like a cake). Serve with whipped cream or dust with powdered sugar.

Date Bran Muffins

1/3 c. boiling water
2/3 c. bran cereal
1 1/4 c. flour
1/3 c. sugar
2 tsp. baking powder
1/2 tsp. salt
1/2 tsp. ground cinnamon
1 egg
1/3 c. milk
1/3 c. vegetable oil
1/2 c. chopped pecans, divided
1/3 c. chopped dates

Pour boiling water over cereal; let stand 10 minutes. Combine flour, sugar, baking powder, salt and cinnamon; set aside. Stir egg, milk and vegetable oil into cereal mixture. Add to dry ingredients; stir just until moistened. Fold in 1/4 cup pecans and dates. Fill 6 single paper-lined microwaveable muffin cups 1/2 to 2/3 full. Sprinkle 1 teaspoon pecans over top of each muffin. Microwave at 7 (or MEDIUM setting) for 2 to 3 1/2 minutes, or until wooden pick inserted in center comes out clean. Let stand for 1 to 2 minutes. Remove and cool muffins on rack for 5-10 minutes. Repeat with remaining batter. Makes 12 muffins.

Recipes for other sun signs