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.
Mix well, folding in Cool Whip.
Pour into butter pie crusts. Garnish with orange slices.
A very good summer dessert.
This recipe makes 2 pies.
Mix Tang with Eagle Brand milk.
Make sure Tang is dissolved and add sour cream and Cool Whip; mix well.
Put in graham cracker pie crust.\tChill 2 to 3 hours.
Mix Tang and milk together with mixer. Fold in sour cream and Cool Whip.
Pour into pie shells.
Chill.
(I like to spread extra Cool Whip over top of pie.)
Mix Tang, sour cream, milk and half of Cool Whip. Pour into pie crust. Put rest of Cool Whip on top of pie.
Using a spoon, mix Eagle Brand milk, sugar and Tang in a mixing bowl.
Pour into pie crust; refrigerate overnight.
Serve with Cool Whip or alone.
Mix Tang, milk and sour cream until smooth and orange in color.
Add half of the Cool Whip and blend well.
Pour into pie crust and refrigerate until ready to eat.
Spread remaining Cool Whip on top.
Combine sour cream, sweetened condensed milk and Tang powder in a bowl.
Mix well.
Put into pie shell.
Spread with whipped topping and garnish.
Chill for 4 hours.
Mix Tang and milk together. Add sour cream and vanilla; mix well. Add Cool Whip and mix. Pour in pie crust and refrigerate until firm.
Bake pie crust 5 minutes on 350\u00b0; take out and let cool. Let cream cheese soften, then mix cream cheese, sour cream and condensed milk in a bowl. Add Tang until it gets light orange or very thick. Pour in graham crust and spread Cool Whip on top. Place in refrigerator for about 3 hours or until set.
Combine Tang and milk until dissolved.
Add sour cream.
Let set a few minutes.
Fold in Cool-Whip.
Spoon into crust.
Garnish with mandarin oranges and cherries if desired.
Freeze.
Mix milk, sour cream and tang together.
Fold in half of cool whip.
Spoon into the pie shell.
Top with remaining cool whip.
Put Tang, Eagle Brand milk and sour cream in bowl.
Mix with spoon, not mixer.
Pour into pie crust.
Let set overnight.
Mix milk and Tang.
Add sour cream and mix thoroughly.
Fold in the Cool Whip.
Spread into pie crust.
Decorate the top with mandarin oranges or sliced kiwi fruit.
Refrigerate.
Mix milk and sour cream, then add Tang.
Pour in pie crust. Top with Cool Whip and pecans.
Chill overnight.
Mix milk, sour cream, Tang, and lemon or lime juice together. Pour into pie shell and refrigerate over night.
Whip the
milk\tand
Tang
until forms peaks.
Add Cool Whip and whip until set up. Mix in sour cream well with spoon. Spoon into
pie
crusts
and
chill before serving.
Makes two pies.
Mix Tang, milk, Cool Whip and sour cream.
Pour into pie shells.
Refrigerate for 2 hours.
Makes 2 pies.
Mix together sour cream, Tang and milk.
Let set for 20 minutes, then add 1 container Cool Whip and mix well.
Pour into Graham Cracker pie shell.
Refrigerate.
Better if chilled.