ings
Lime dressing (see recipe)
Oyster parfait (see recipe)
4
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.
Whip the heavy cream in a blender until a whipped cream consistency.
Add the condensed milk, lime juice, grated lime peel and half of the whipped cream into the blender. Blend until smooth.
Pour the contents of the blender into the pie shell, then gently stir in the remaining whipped cream.
Put it in the freezer for about 30 minutes or the fridge for an hour.
Enjoy!
he bottom of a standard pie dish or a spring form
uart saucepan. Add egg yolks, lime juice and cold water. Blend
Mix together condensed milk, egg yolks and grated rind.
Beat the egg whites very stiff and add sugar a little at a time, beating it in as for a meringue (reserve for later use).
Add lime juice into the milk mixture and stir until thick.
Fold this into the beaten whites, blending gently but thoroughly.
Turn this into a pre-baked, cooled pie shell and chill for several hours before serving.
There is absolutely no cooking of the filling.
Can also put filling in parfaits as for Key Lime Mousse and chill.
Preheat oven to 350 degrees F (175 degrees C).
In a medium mixing bowl, combine eggs, condensed milk, lime juice, and lime rind. Beat on medium speed with electric mixer for about 1 minute or until mixture is thoroughly blended. Pour into baked pastry shell.
Bake in preheated oven for 30 to 35 minutes, until center is set. Cool on a rack for 15 minutes, then chill at least 2 hours before serving. Garnish with whipped cream if desired. Immediately refrigerate any leftovers. Do not store for longer than 3 days.
Combine first 3 ingredients.
Press into a 9-inch pie plate. Bake pie crust at 350\u00b0 for 10 minutes or until lightly browned; cool.
Stir together sweetened condensed milk and lime juice until blended.
Pour into prepared crust.
Top with meringue and bake at 325\u00b0 for 25 to 28 minutes.
Chill 8 hours.
Mix pie filling with 1/2 cup sugar.
Gradually add water; stir in egg yolks.
Cook over medium-high heat, stirring until mixture comes to a boil.
Blend beaten egg white mixture into pudding. Pour into cooled baked pie crust.
Chill several hours before serving.
9-inch diameter glass pie dish. Bake 5 minutes. Cool
Blend first four ingredients and pour into pie crust. \"Refrigerate.\"
That's it.
Serves 8.
immer. Stir in the julienned lime zest and simmer for 30
Mix the first three ingredients together till smooth, then fold in the cool whip. Once the cool whip is completely folded into the mix pour into the pie shell and allow to chill no less than 2 hours.
mall saucepan, soften gelatin in lime juice for 5 minutes. Blend
Place all ingredients, except the lime slices and mint leaves, into a blender container or small bowl.
Cover and blend or beat until well mixed.
Pour the filling into hard meringues, baked pie crust or tart crust.
Garnish with lime slices and mint leaves, if desired.
Mix crushed pretzels, sugar and butter. Press firmly onto bottom and up side of 9-inch pie plate. Refrigerate until ready to fill.
Combine condensed milk, lime juice, and drink mix powder in large bowl until well blended.
Gently stir in whipped topping. Pour into crust.
Freeze 6 hours or overnight. Let stand at room temperature 15 minutes or until pie can be cut easily.
Preheat oven to 350\u00b0F Mix crumbs, butter and sugar; press firmly onto bottom and up side of 9-inch pie plate. Bake 10 minutes. Cool.
Beat cream cheese and sweetened condensed milk in large bowl with electric mixer on medium speed until well blended. Add peel, juice and food coloring; mix well. Pour into crust.
Refrigerate at least 8 hours or overnight. Store leftover pie in refrigerator.
Combine crushed cookies, coconut and butter.
Spread evenly in a 9-inch pie plate.
Press onto bottom and up sides to form a firm, even crust.
Bake in a 375\u00b0
oven about 8 minutes or until done.
Cool.
Bake the pie crust in a preheated 350