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.
op with the Citrus Salsa.
To Make Citrus Salsa: In a
od orange color. One 6\" pie pumpkin usually makes one 10
smooth puree.
Recipe for Pumpkin Pie Filling.
1.\tIn
br>BANANA CREAM PIE.
Follow Vanilla Cream Pie recipe as directed except
ith one of the pie crusts, and chill at least
Beat frozen lemonade concentrate for 30 seconds.
Gradually spoon in ice cream and blend.
Fold in Cool Whip.
Freeze until mixture mounds.
Spoon into the graham pie crust.
Freeze pie for at least four hours.
Take out 5 minutes before serving.
owl. Line a 9 inch pie pan with one half of
Combine the sugar, cocoa, flour, and salt in a heavy saucepan. Mix well, using the back of a spoon to break up any small lumps of flour or cocoa. Add the yolks and gradually stir in the milk until the mixture is smooth. Place over medium to medium high heat and cook, stirring constantly, for about 5 minutes or until the mixture thickens. Remove from heat and stir in vanilla and butter. Pour into baked pie crust and top with meringue. Bake according to meringue recipe used for coconut cream pie.
Whip orange
juice,
yogurt or ice cream, Cool Whip and orange extract together.
Fold mandarin oranges into mixture. Pour into pie crust and freeze until firm.
Serves 6.
Place concentrate in a large mixing bowl and beat about 30 seconds.
Gradually spoon in ice cream and blend.
Fold in whipped topping and add food coloring (if desired), whipping until smooth. Freeze if necessary, until mixture will mound.
Spoon into a pie crust.
Freeze until firm, at least 4 hours.
Store any leftover pie in freezer.
Use your own lemon pie recipe or use 1 box of lemon Jell-O pie filling.
Cook as directed except use 3 eggs instead of 2 and omit sugar.
Cook over medium heat until done.
Stir well.
Set mixture aside to cool 5 minutes.
Stir and add 11 packages of Equal sweetener (or sweeten pie as desired).
Fix meringue, using your recipe.
Place on pie.
Brown in oven at 350\u00b0 for about 5 minutes.
Place concentrate in large mixing bowl and beat about 30 seconds.
Gradually spoon in ice cream and blend.
Fold in whipped topping and add food coloring, whipping until smooth.
Freeze if necessary until mixture will mound.
Spoon into pie crust.
Freeze until firm, at least 4 hours.
Store any leftover pie in freezer. You can also decorate top of pie with whipped cream and orange and lemon slices.
Place concentrate in large mixing bowl and beat about 30 seconds.
Gradually,spoon in ice cream and blend.
Fold in whipped topping, whipping until smooth.
Spoon into pie crust.
Freeze until firm, at least 4 hours.
Store any leftover pie in freezer.
I usually add lemon zest on top before serving.
Preheat oven to 325\u00b0.
Prepare pumpkin pie according to label recipe for pie (or your favorite pumpkin pie recipe).
Combine walnuts, pineapple and coconut with pie filling; blend well.
Pour in pie shell and bake for 1 hour.
Crumble dry cake mix and margarine together as for pie dough in bowl.
Spray 9 x 13-inch glass Pyrex dish with Pam.
Pour pumpkin filling into dish; sprinkle all crumbs on top of filling. Bake cake as you would pumpkin pie recipe on can, except bake 10 minutes longer.
Test by inserting butter knife in cake.
If clean, cake is done.
May be served with Cool Whip.
egrees.
Grease 9 inch pie dish.
Combine the flour
Place lemonade in a large bowl and beat about 30 seconds. Gradually spoon in ice cream and blend.
Fold in whipped topping and add food coloring (if desired), whipping until smooth. Freeze, if necessary.
Spoon into pie crust.
Freeze until firm, at least 4 hours.
Store leftovers in freezer.
Beat concentrate with a mixer. Blend in ice cream. Fold in Cool Whip. Freeze if necessary, until mixture will mound. Spoon into pie crust. Freeze until firm, about 4 hours or over night.