over pastry in pie plate. Heap rhubarb over this mixture. Sprinkle
Add rhubarb and blueberries; toss to coat.
Divide the pie dough
Prepare crust.
Combine blueberries (fresh or frozen) and rhubarb (fresh or frozen) in a bowl.
Add water.
Combine sugar and cornstarch.
Add to berries-rhubarb mixture.
Stir well. Place in crust.
Bake at 400\u00b0 for 40 to 50 minutes.
Serve cold.
In a large bowl, blend dry ingredients.
Add eggs and mix well.
Stir in rhubarb.
Place in unbaked pie shell and bake in a 350\u00b0 oven for 1 hour.
Preheat oven to 400\u00b0.
Combine sugars, salt and tapioca in a large bowl and mix well. Add fruit and toss until well coated.
Mound fruit mixture in 9-inch pie pan lined with pastry dough. Top with second crust, trimming so that top crust hangs 1/2 inch beyond rim. Tuck edge of top crust under bottom crust and crimp.
Bake 20 minutes. Reduce temperature to 350\u00b0 and bake an additional 25-30 minutes, until pie is golden and the juices are bubbling. Let cool 2 hours and then serve.
Put rhubarb, sugar, flour, salt and egg in a 9-inch pie shell. Bake 20 minutes at 450\u00b0 (preheat oven).
Remove from oven and add 1/4 cup cream over the hot rhubarb pie.
Bake 15 minutes longer at 350\u00b0 or until done.
Make 2 crust pie recipe. Put water, sugar and cream of tartar in a pan and bring to a boil. Add Ritz crackers and bring to a boil; boil 1 minute. Pour into unbaked pie shell. Sprinkle with cinnamon. Cover with top pie crust. Bake at 400\u00b0 for 30 minutes.
Fry the onions until golden brown, and then remove from pan to a small dish.
Brown meat.
Add molasses, soy sauce, salt and hot water to cover.
Simmer for about 1 1/2 hours.
Add celery and simmer another 15 minutes.
Add chop suey vegetables and mushrooms (juice and all).
Simmer until all vegetables and meat are tender. Pour into baking dish and cover with Bisquick Meat Pie Recipe to which has been added a small amount of celery seed.
nd line a 9 inch pie plate. Shape almond paste into
Wash, chop rhubarb into 1 inch chunks drain
Mix rhubarb and sugar.
Let set overnight in refrigerator. Cook rhubarb and sugar over medium heat. Bring to a boil, then simmer 5 to 8 minutes until rhubarb is tender.
Add pie filling; cook 10 minutes more. Remove from heat. Blend with hand blender or standard blender unless you prefer chunky jam. Add raspberry jello; stir.
Put in jars; cool.
Refrigerate or freeze.
(Will be runny until cooled.)
Put rhubarb and water in 2-quart sauce pan or small stock pot.
Cook over medium heat until the rhubarb is very soft.
Add the sugar and pie filling, cook over medium heat for 3-5 minutes, stirring constantly.
Remove from heat and add Jell-O.
Stir until dissolved.
Divide into plastic or glass containers.
Cool.
Refrigerate or freeze.
Mix together strawberries, rhubarb, sugar, flour, and egg.
Place a pie crust in a prepared 9-inch glass pie plate. Sprinkle lightly with sugar to prevent sogginess.
Add strawberry-rhubarb mixture. Cover with vented top pie crust.
Flute the edges to seal and cut off excess pie crust.
Bake at 425 degrees F for 20 minutes. Reduce heat to 350 degrees F and continue baking for another 30 minutes. Pie is done when crust is a light golden brown.
Serve warm with vanilla ice cream, if desired.
Cook rhubarb until soft, (do not add water) add sugar and blueberry pie filling. Cook until boiling, add jello.
Stir until dissolved, cool in jars, and freeze.
If I double the batch, I use an additional 3 oz. pkg. of jello as jam tends to be too thin. Makes about 10 (8 oz.) jars.
re tender.
Stir in rhubarb. Cover and simmer for 3
Preheat oven to 425\u00b0 F.
Combine the rhubarb, sugar, flour, lemon and salt.
Turn into unbaked pie shell.
Bake for 30 minutes.
Combine topping ingredients; mix with hands until large crumbs form sprinkle crumbs on top.
Bake for 15 minutes more or until crumbs are brown and pie is bubbly.
Cool on rack.
NOTE: Rhubarb is tart.
Depending on your taste, you might want to add more sugar.
Boil water and rhubarb until tender, about 10-15 minutes. Stir occasionally.
Add sugar, stir and bring to a boil again.
Add pie filling, stir, boil 10 minutes.
Turn off the heat.
Stir in jello.
Put in hot jars & seal.
00b0F. Grease an 8 inch pie dish. Roll out 2/3
). Roll out half the pie crust pastry to a circle
he sugar and nutmeg. Add rhubarb, lemon peel and remaining 1