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6 slices bacon
2 med. onions, sliced
1 can cream of mushroom soup
1/4 c. milk
5 hard cooked eggs, sliced
2 c. (8 oz.) shredded Cheddar cheese
Dash of salt & pepper
English muffins, split & toasted

Heat oven to 350 degrees. Fry bacon until crisp Remove from skillet. Drain fat, reserving 2 tablespoons. Saut e onion in bacon fat. Stir in soup, milk, eggs, cheese and seasonings. Pour into 10 x 5 inch baking dish. Top with crumbled bacon. Bake 20 minutes. Serve on muffin halves. 6 to 8 servings.


1 pound sliced bacon, cut into thirds
1 (14 ounce) package beef cocktail wieners
3/4 cup brown sugar, or to taste

Preheat the oven to 325 degrees F (165 degrees C). Refrigerate 2/3 of the bacon until needed. It is easier to wrap the wieners with cold bacon. Wrap each cocktail wiener with a piece of bacon and secure with a toothpick. Place on a large baking sheet. Sprinkle brown sugar generously over all.

Bake for 40 minutes in the preheated oven, until the sugar is bubbly. To serve, place the wieners in a slow cooker and keep on the low setting.


1/4 c. diced celery
1/4 c. diced red bell pepper
1 sm. clove garlic, minced
1 c. canned Italian tomatoes with liquid
4 oz. rinsed, drained, canned white kidney beans
1/2 c. diced red onion
1 tsp. olive or vegetable oil
2 slices cooked bacon, crumbled

In 1-quart microwave-safe casserole dish, combine onion, celery, bell pepper, garlic and oil. Cover with vented plastic and cook on high, 3 minutes, until softened, stirring halfway through. Add remaining ingredients and stir to combine, recover with vented plastic and microwave on high, 1 minute, until heated.


8 slices bacon
1/2 c. chopped onion
1/2 c. sliced celery
5 c. water
1 pkg. frozen corn (10 oz.)
1/2 c. sliced carrots
1 potato, pared, sliced
1 pkg. frozen green beans
4 c. chopped, crushed tomatoes
1 tbsp. salt
1 tsp. sugar
1/4 tsp. basil
1/4 tsp. pepper
1/2 to 1 c. sm. pastas (alphabets, rosamarino, etc.)

Chop bacon into small pieces, cook until crisp in Dutch oven or soup pot. Drain all but 2 tablespoons fat. Saute onion and celery in bacon fat; drain. Add all other ingredients EXCEPT pasta and tomatoes. Stir, bring to boil, simmer covered 30 minutes. Add tomatoes and pasta. (The pasta is optional and makes the soup thicker.) Stir well, cover and simmer, 30 minutes or longer.


1/2 lb. bacon
1/2 c. chopped celery
3 1/2 c. milk
1/4 tsp. thyme
1 lg. onion, chopped
2 cans (17 oz.) cream style corn

In a large saucepan, fry diced bacon until crisp. Remove from pan and drain on paper towels. Pour most of grease out of pan and saute onion and celery pieces until limp. Stir in corn, milk and thyme. Heat, stirring occasionally until chowder starts to bubble. Stir in bacon. Season to taste. Garnish with chopped parsley and serve hot. Serves 4.


3 slices bacon
2 slices bread
1 slice of cheese
1 slice of ham

Toast bread and butter it. Cook bacon. Put bacon, cheese, ham. Make sandwich.


1 pkg. frozen cut string beans
3 tbsp. vinegar
2 tbsp. olive oil
1 tsp. sugar
1/8 tsp. pepper
1/2 c. sliced onions
1 tsp. salt
Dash oregano
4 strips bacon, cooked & crumbled

Cook green beans until done but slightly crispy. Drain. Mix together everything but the bacon and pour over the beans. Let stand 30 minutes. Sprinkle with bacon, heat a few minutes and serve warm.


3 c. water
1 1/2 c. sugar
3/4 c. vinegar
1/4 tsp. salt
1 tsp. chicken soup base (optional)
1/2 tsp. white pepper
1/4 lb. bacon (6-7 strips), chopped
1/2 c. chopped onion
1/2 c. flour

Combine water, sugar, vinegar, salt, soup base and pepper. Heat to boiling. In a separate pan brown bacon. Remove bacon to water mixture. Fry onions in bacon fat until soft but not brown. Add flour and let it bubble up to 2-3 minutes. Add this roux to hot water mixture. Stir until smooth. Simmer 5 minutes. Serve warm over mixed greens such as iceberg lettuce, red leaf lettuce, spinach, endive and a little shredded red cabbage.


Unbaked 9 inch pie shell
9 slices bacon
1 sm. onion, minced
1/3 c. grated Parmesan cheese
1/2 c. cubed Swiss cheese
4 eggs
1 c. light cream
1 c. milk
3/4 tsp. salt
1/2 tsp. white or black pepper
1/4 tsp. nutmeg

Preheat the oven to 450 degrees. Prick the pie shell bottom here and there with a fork and bake at 450 degrees for 5 minutes. Set aside. Fry the bacon slowly, turning frequently until crisp. Drain, dry on paper towels, and crumble the bacon. Set aside. Saute the onion in a little of the bacon drippings until transparent (do not brown). Sprinkle the cheese, bacon and onion over the partially baked pie shell, reserving 2 tbsp. of the crumbled bacon for the top of the pie. Lightly beat the eggs in a bowl, and add milk, cream, salt, pepper and nutmeg. Stir well and pour over the cheese, bacon, onion. Sprinkle the extra crumbled bacon over the top. Bake for 15 minutes at 450 degrees, reduce the heat to 350 degrees and bake about 10 minutes longer or until a knife inserted 1 inch from the edge comes out clean. Serve at once.


2 hard-boiled eggs, chopped or sliced
1/4 to 1/2 lb. bacon
1 (6 oz.) can evaporated milk
2 tbsp. apple cider vinegar
3 tbsp. sugar
2 tbsp. mayonnaise (opt.)

Fry bacon and crumble into bits, reserving all bacon drippings. In a separate bowl, combine other ingredients (except eggs) to your personal taste. Combine drippings and bacon bits over a slow heat. Spoon over lettuce just before serving. Garnish with hard-boiled egg slices. This dressing is also very good with grated cabbage or served over boiled potatoes.


1 (8 oz.) can pineapple chunks, juice
packed, drained, reserve 3 tbsp. juice
2 tbsp. soy sauce
1/4 tsp. ground ginger
Dash garlic powder
6 slices bacon, cut each into thirds

Combine pineapple juice, soy sauce, ginger and garlic powder in small bowl. Add pineapple; let stand 1 to 2 hours. Drain. Wrap a piece of bacon around each pineapple chunk, secure with toothpick. Line baking dish with several layers of paper towels. Arrange appetizers around outer edge with space between. Microwave at High (100%) until bacon is lightly browned, 5 to 9 minutes. If oven doesn't have carousel, rotate dish and rearrange appetizers. This may be prepared ahead and cooked just before serving.


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