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.
Use the same recipe for either pie.
For Pecan Pie, mix first 5 ingredients together with vanilla.
Pour filling into two unbaked pie crusts and sprinkle top of pies with chopped pecans. For French Lemon Pie, omit vanilla and pecans and add juice and finely ground rind of 4 lemons.
Bake at 350\u00b0 for 1 hour. (Filling will be slightly soft in center.)
Preheat oven to 350 degrees F.
Brown pork and beef then drain fat.
Add water, onion, garlic and spices. Mix with browned meat then simmer for 25 minutes.
Boil and mash potatoes.
Add meat evenly to two pie shells placed in pie pans. Cover with mashed potatos, then cover once again with the other two crusts.
Beat the egg and brush the top crust of both pies.
Bake the pies @ 350 F for 40 minutes.
taste.
Place the meat chunks on it evenly.
Preheat an oven to 450 degrees F (230 degrees C). Press pie pastry into a 9-inch pie pan.
Fill prepared pie crust with peaches. Mix sugar, egg, flour, butter, and cinnamon together in a bowl; pour over peaches.
Bake in the preheated oven for 15 minutes. Reduce heat to 350 degrees F (175 degrees C); bake until peach filling is bubbling and crust is lightly browned, 40 to 45 minutes.
ot drain fat from ground meat mixture.
Add crumbled soda
In a skillet, heat oil over medium heat.
Saute onion until tender.
Remove and set aside.
Brown beef and pork together; drain.
Combine onion, meat, potatoes and seasonings.
Fill pie shell with meat mixture.
Top with crust; seal and flute edges. Make slits in top crust.
Brush with egg or condensed milk, if desired.
Either makes a pretty pie crust.
Bake at 375\u00b0 for 30 to 35 minutes, or until golden brown.
In skillet heat oil over medium heat.
Saute onion until tender.
Remove and set aside.
Brown beef and pork together. Drain. Combine onion, meat, potatoes and seasonings.
Line pie plate with pastry.
Fill with meat mixture.
Simmer beef and pork in large frypan.
Peel onion and dice. Dice celery.
Add onion and celery to meat mixture.
Cover and simmer until the liquid is almost all absorbed.
Add the package of potatoes or 1/2 cup of mashed potatoes, salt, pepper and spices.
Cool overnight.
Stir before using.
Place filling in a 10 inch pie crust.
Cover top with crust.
Bake at 425\u00b0 for 30 minutes or until crust is browned.
Serves 6-8.
Make streusel by stirring 1/2 cup baking mix, brown sugar, nuts, and the cold butter together until crumbly.
Heat oven to 325\u00b0F.
Grease 9-inch pie plate.
Stir together apples, cinnamon and nutmeg; place in pie plate.
Stir remaining ingredients except streusel until blended.
Pour into pie plate on top of the apple mixture.
Sprinkle with streusel.
Bake 40 to 45 minutes or until knife inserted in center comes out clean.
Cool 5 minutes.
Cover and refrigerate any remaining pie.
In skillet, heat oil over medium.
Saute onion until tender. Remove and set aside.
Brown beef and pork together.
Drain. Combine onion, meat, potatoes and seasonings.
Line pie plate with pastry.
Fill with meat mixture.
Top with crust.
Seal and flute edges.
Make slits on top crust.
Brush with egg and bake in 375\u00b0 oven 30 to 35 minutes or until golden brown.
Combine first 5 ingredients in a large saucepan. Stir until meat loses its pink color. Stir in next 5 ingredients and simmer for 20 minutes. Cook and coarsely mash potatoes, then stir into entire mixture. Put meat mixture into pie shell. Place leftover pie crust on the top of your pie. Brush with beaten egg mixed with a small amount of water. Bake at 425\u00b0 for 15 minutes and at 350\u00b0 for 30 minutes until brown.
drain.
Add to the meat mixture.
Add the salt
In a skillet, heat oil over medium heat.
Saute onion until tender.
Remove and set aside.
Brown beef and pork together; drain.
Combine onion, meat, potatoes and seasonings.
Line pie plate with pastry; fill with meat mixture.
Top with other crust. Brush with egg, if desired.
Bake at 375\u00b0 for 30 to 35 minutes or until golden brown.
Yields 6 to 8 servings.
Grind beef, pork and onion and mix well.
Add water and seasoning.
Cook and stir until all red color disappears from meat. Remove from heat and cool.
Add cracker crumbs to thicken.
Line 9-inch pie plate with pastry.
Fill with meat mixture.
Cover with top crust.
Cut slashes and flute edges.
Bake at 450\u00b0 until brown.
Cook all ingredients except potatoes and crust over low heat, stirring constantly until meat loses its red color, then cover and cook 45 minutes.
Fry pork until all pink is gone.
Add onions and cook 5 minutes more.
Drain off fat.
Add seasonings.
Boil potatoes and mash with milk until stiff, not whipped.
Add to meat mixture and blend well.
Put in pie crust.
Cover edges with foil so they won't overcook.
Cook at 400\u00b0 for 1 hour.
Place on cookie sheet in case juices run over.
Delicious.
In a skillet, heat oil over medium heat. Saute onion until tender.
Remove and set aside. Brown beef and pork together. Drain. Combine meat, onion, potatoes and seasoning.
Fill pastry with mixture and top with crust.
Brush top of crust with egg, if desired. Bake at 375\u00b0 for 30 to 35 minutes.
Serves 6 to 8.
Cream butter and sugar.
Melt chocolate; let cool.
Stir chocolate into butter-sugar mixture.
Add eggs, one at a time, beating 5 minutes after each on high speed.
Fold in Cool Whip. Pour into prepared pie shell.
Chill until firm.
Store in refrigerator.
tand covered while preparing the pie crust.
Preheat the oven