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.
Combine 10 caramel candies (cut in fourths) and 1/3 cup flour. Add apples, ice cream topping and lemon juice.
Mix well.
Pour mixture into frozen regular 9-inch Pet-Ritz pie crust and sprinkle with 1/2 cup pecan pieces.
Bake at 375\u00b0 on baking sheet 40 to 45 minutes.
Store at room temperature.
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.
Combine caramel candies each
cut into 4 pieces and 1/3 cup flour.
Add apples,
ice
cream
topping
and lemon juice. Mix well.
Pour mixture
into a frozen regular 9-inch Pet-Ritz pie crust and sprinkle with
1/2
cup
pecan
pieces.
Bake at 375\u00b0 on a preheated baking
sheet for 40 to 45 minutes.
Store at
room temperature.
When using a Pet-Ritz deep dish crust, please substitute
15
caramel candies, 1/2 cup flour, 5 cups apples, 1 cup caramel ice cream topping and 1 tablespoon lemon juice.
od orange color. One 6\" pie pumpkin usually makes one 10
smooth puree.
Recipe for Pumpkin Pie Filling.
1.\tIn
Mix the sugar, cream of tartar, cinnamon, hot water and nutmeg and let come to a boil.
Drop in the Ritz crackers and boil 3 minutes.
Put in pie crust and bake.
Lay pie shells in 13 x 9-inch pan to form crust.
Beat eggs; mix in all other ingredients.
Pour into pan.
Bake at 300\u00b0 for 30 to 50 minutes.
Cut into small squares.
br>BANANA CREAM PIE.
Follow Vanilla Cream Pie recipe as directed except
Mix Ritz cracker crumbs with melted butter.
Press into an 8-inch pie plate.
Saute onions in remaining butter until clear, not brown.
Spoon into Ritz pie crust.
Beat eggs with salt and pepper.
Pour over onion.
Sprinkle with shredded cheese and paprika.
Bake at 350\u00b0 for 30 minutes until pie is firm.
Mix all ingredients, except pie shell, in saucepan.
Cook over medium to high heat, stirring constantly, with wire whisk.
Cook until it thickens, about 1/2 minute.
After boiling, be careful not to let burn.
Pour into baked Pet-Ritz deep dish pie shell. Sprinkle lightly with cinnamon.
Let cool for 15 to 20 minutes, then refrigerate for at least 2 hours before serving to set.
Beat egg whites until dry, stiff peaks form.
Gradually add sugar and baking powder, beating well after each addition.
Add crushed Ritz crackers and chopped nuts.
Bake in an 8 or 9-inch well-greased pie plate. Preheat oven to 350\u00b0, then bake pie at 325\u00b0 for 30 minutes.
Cool pie.
Cover with whipped cream flavored with vanilla.
Prepare crust by spreading with Crisco and taking a fork to prick crusts.
Break Ritz crackers coarsely into pie shell.
Grease a 9-inch pie pan with oleo.
Beat egg whites until stiff; add sugar and baking powder.
Fold in crumbled Ritz crackers, nuts and vanilla.
Put in pie pan.
Smooth top.
Bake in a 350\u00b0 oven for 25 minutes.
Cool.
Spread Cool Whip on top. Grate a small chocolate bar on top.
Serves 6 to 8.
Easy, yet really good!
Crush Ritz crackers and combine with walnuts.
Beat egg whites until stiff.
Add sugar to egg whites and blend.
Fold egg whites into nut mixture and add vanilla.
Pour into a 9-inch pie pan and bake at 300\u00b0 for 45 minutes (until golden brown).
Cool, then refrigerate.
When ready to serve, whip heavy cream and spread over pie.
Sprinkle with grated chocolate.
Beat egg whites.
Slowly add a scant cup of sugar and the vanilla.
Crush 23 Ritz crackers and add to egg whites.
Add one cup of chopped pecans.
Place in a well-greased 9-inch pie plate. Bake 30 minutes at 350\u00b0.
Cool thoroughly.
Beat 4 egg whites that are room temperature and slowly add 1 cup sugar.
Beat until you have stiff peaks.
Fold in 18 crushed Ritz crackers and 1 cup chopped nuts.
Bake in greased pie pan for 45 minutes at 300\u00b0.
Cool and cover with whipped cream.
Using low speed on mixer, add sugar to egg whites.
Then fold in Ritz crackers and nuts.
Pour into a 9-inch pie pan, pushing to edge and up a little higher than center.
Bake at 350\u00b0 for 25 minutes.
Cool.
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.
Beat egg whites with sugar, baking powder and vanilla until stiff peaks form.
Fold in crackers and walnuts.
Put in a greased 9-inch pie plate.
Place in 375\u00b0 preheated oven; turn heat to 350\u00b0 and bake for 30 minutes.
Cool.
Whip heavy cream with a little vanilla and spread on pie.
If desired, grate German sweet chocolate on top.
You may also slice fresh strawberries on top of pie and then cover with whipped cream.
Serves 8.