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.
od orange color. One 6\" pie pumpkin usually makes one 10
ooth puree.
Recipe for Pumpkin Pie Filling.
n ungreased 9-inch glass pie plate. Seal edges; flute. Cover
Heat oven to 350. Prepare pie crust as directed on package
Wash and slice zucchini into 1/4-inch rounds.<
Slice and blanch zucchini.
In a pie pan layer:
zucchini, tomato, Mozzarella cheese, spaghetti sauce and Parmesan cheese, ending with Mozzarella cheese on top.
Place pie shell on top; crimp edges.
Bake in oven at 400\u00b0 for about 30 to 40 minutes until brown.
Be careful; pie juices might simmer over.
Place aluminum foil in oven to catch spills.
Lightly grease four 4-inch pie dishes.
Lightly roll out
In skillet, cook zucchini, onion and garlic until tender. Stir in parsley and seasonings. In large bowl, blend eggs and cheese. Stir in vegetables. Separate dough into 8 triangles. Place in ungreased 10-inch pie pan; press over bottom and up sides to form crust. Spread crust with mustard. Pour vegetable mix evenly into crust. Bake at 375\u00b0 for 18 to 20 minutes. If crust browns too quickly, cover with foil.
Piece
together
crescent
rolls
in a pie pan.
Thinly slice zucchini,
leaving\tskins
on;
saute it with onion and butter for 15 minutes.
Add remaining garlic powder, oregano, basil and parsley.
Beat
3
eggs
in
a bowl and add cheese. Combine all in the pie pan and bake at 350\u00b0 for 25 minutes.
Cook and stir zucchini and onion in margarine.
Stir in parsley, salt, pepper, garlic powder, basil and oregano.
Combine eggs and shredded cheese.
Stir in zucchini mixture.
Separate rolls into 8 triangles.
Place in ungreased 10-inch pie pan. Press over bottom and sides to form crust.
Pour mixture into crust.
Bake at 375\u00b0 for 18 to 20 minutes.
Let stand 10 minutes before serving.
Preheat oven to 375\u00b0. In skillet cook zucchini and onion in margarine until tender (about 10 minutes). Stir in parsley and seasonings. In large bowl, blend eggs and cheese; stir in zucchini and onion. Unroll rolls and form into pie crust, brush dough with mustard and pour in mixture. Bake for 18 to 20 minutes and enjoy.
Cook the zucchini in salted water in saucepan for 2 minutes; drain. Combine dry ingredients in bowl.
Layer dry mixture and zucchini in pastry lined pie plate until all ingredients are used. Dot with butter.
Top with remaining pastry. Bake at 350\u00b0 for 45 to 60 minutes or until browned.
Preheat oven to 350 degrees F (175 degrees C). Place zucchini in a saucepan with enough water to cover, and boil until tender. Drain, and let stand in cold water for about 5 minutes, then drain.
In a bowl, mix together eggs, sugar, flour, salt, margarine, evaporated milk, and vanilla. Add cooked zucchini. In a blender or food processor, blend until smooth and creamy (pudding like). Pour into unbaked pie shell, and sprinkle with nutmeg.
Bake at 350 degrees F (175 degrees C) until knife comes out clean.
Cook onions and zucchini in 1/2 cup margarine for 10 minutes. Beat eggs and mix into cheese.
Combine all ingredients.
Pour into a deep-dish pie pan where rolls are patted to form crust.
Bake at 350\u00b0 for 30 minutes or until light brown and bubbly.
Separate rolls and press them out into a glass pie pan. Thinly slice the zucchini and onion.
Saute zucchini and onion ringlets in butter until about half done.
Put half the veggies into the pie pan crust.
Add half of the cheese; repeat.
Bake according to roll recipe (400\u00b0 for 12 to 15 minutes).
Boil zucchini until tender. Drain and let stand in cold water for about 5 minutes, then drain.
Add sugar, flour, cinnamon, cream of tartar, lemon juice, salt, and nutmeg. Mix well. Put into the pie crust. Dot with butter. Put top crust on.
Bake at 400 degrees F (205 degrees C) for 40 to 50 minutes.
Cook sliced zucchini and onion in butter in frypan until tender (about 10 minutes).
Add all spices.
Cook another 5 minutes in a separate bowl; beat eggs and add grated cheese.
Add zucchini mixture and stir together.
Place rolls flat in oblong baking dish. Press to spread out as far as they will go. Spread a thin layer of mustard over dough (spicy mustard is good). Saute zucchini and onions in oil or butter until onions are crystal color. Mix in bowl the vegetables, eggs, 1/2 of cheese and the seasonings. Pour over dough; dot with butter and place balance of cheese on top. Bake at 350\u00b0 for 20 minutes to 1/2 hour until crust is brown and cheese is bubbly.