ogether the ingredients for the lemon chess pie filling. Pour immediately over
en to 375 degrees.
PIE CRUST:.
Mix flour,
Combine flour and salt. Cut in shortening with pastry blender until mixture resembles coarse meal. Combine egg and water, and sprinkle lightly over flour mixture. Add vinegar, and lightly stir with a fork until dry ingredients are moistened. Shape into a ball.
Wrap dough in wax paper. Chill for at least one hour. Use as directed in any fried pie recipe.
Bake pie shell.
Heat oven to 400\u00b0.
Mix sugar and cornstarch in 1 1/2-quart saucepan.
Stir in water gradually.
Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute.
Stir at least half of the hot mixture gradually into egg yolks.
Blend into hot mixture in saucepan. Boil and stir 1 minute.
Remove from heat.
Stir in margarine, lemon peel, lemon juice and food color.
Pour into pie shell.
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.
LEMON CHESS TASSIES:
Beat butter
Mix lemon juice with 1/2 of the sugar.
Cook with the slightly beaten egg yolks in double boiler until it thickens.
Add gelatine and cool.
Add the whites beaten with the remainder of the sugar, folding the whites in carefully.
Pour over the lemon meringue pie shell.
Top with whipped cream.
Keep in the refrigerator until served.
Mix all ingredients together.
Pour in pie shell and chill.
Whisk together all ingredients. Use filling immediately.
Makes enough to fill one 9-inch pie.
(Tip: To make Lemon Chess Pie, pour filling into 9-inch unbaked pieshell and bake at 350 degrees F for 50 minutes or until firm. Shield edges to prevent excess browning, if needed. Cool completely on a wire rack.).
Bake cake as directions state in two 9-inch cake pans.
Let cool and split each layer.
Mix Eagle Brand with lemonade (not diluted).
Fold in Cool Whip.
Spread layer of icing between each layer and then ice the sides.
Pretty and good.
(Tastes like lemon icebox pie.)
Cream oleo and sugar; add 1 egg at a time, beating well.
Add remaining ingredients and blend well.
Pour into an uncooked pie shell and bake at 325\u00b0 for 45 to 60 minutes.
seconds.
Add the lemon juice and water.
Pulse
Lemon Filling:
Whisk the egg
repare recipe# 22729 by Darleen Summers or Unfold the refrigerated pie crust
BAKE 9-INCH FLUTED PIE SHELL:
Preheat oven to
dd spices to taste and lemon juice.
Thicken with a
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.
astry and 4 yolks for pie filling. In a food processor
Cut crisco into flour and salt.
Add cold water and mix (except for the vinegar and fried piecrust you add the egg and vinegar and water).
---------VINEGARPIE CRUST ---------.
Mix everything together and roll out on floured surface.
cut crisco into flour and salt.
Add egg, water and vinegar.
----------FRIEDPIE CRUST --------.
Cut flour into crisco and salt, add egg, water, and vinegar.
Mix well and roll out on floured surface.
Add the filling of your choice and fry in hot oil.
Drain on papertowels.