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.
irmly into a 10-inch pie tin, making sure the bottom
s soft, it is easy to scoop out the guts
br>Fill the graham cracker pie crust with the softened ice
venly over bottom of baked pie crust, set aside to cool
smooth puree.
Recipe for Pumpkin Pie Filling.
1.\tIn
Preheat oven to 400\u00b0.
Grease a 2-quart shallow baking dish. Spread chicken and vegetables in prepared dish.
Stir soup and chicken broth in a small mixing bowl.
Stir until smooth.
Add pepper and then pour over chicken.
Combine recipe mix, milk and butter.
Stir until smooth and pour ingredients in a baking dish. Bake for 45 to 50 minutes or until golden brown.
Cool 10 minutes. Serves 4 to 6.
br>BANANA CREAM PIE.
Follow Vanilla Cream Pie recipe as directed except
Bake pie shells and cool completely.
In pan, melt margarine. Mix in coconut and nuts.
Stir until coconut is toasty brown. Remove from heat and set aside.
In mixing bowl, mix cream cheese and sweetened condensed milk.
Add Cool Whip.
Spoon layer of Cool Whip mixture in each pie shell; sprinkle layer of coconut over Cool Whip mix.
Put caramel topping on next.
Repeat.
Each pie should have 2 layers mixture.
Chill.
Can be frozen.
Spread caramel topping on bottom of crust.
Sprinkle with pecans.
Refrigerate.
Stir pudding mixes into milk in medium saucepan.
Stirring constantly, cook on medium heat until mixture comes to full boil.
Remove from heat.
Cool 5 minutes, stirring twice.
Pour into crust.
Place plastic wrap on surface of filling.
Refrigerate 3 hours or until set.
Garnish with Cool Whip.
Store leftover pie in refrigerator.
Makes 8 servings.
Spread caramel topping on bottom of pie crust; sprinkle with pecans.
Refrigerate.
Stir pudding into milk in large saucepan. Cook and stir on medium heat until mixture comes to full boil. Cool 5 minutes, stirring twice. Pour into crust.
Place plastic wrap on surface.
Refrigerate 3 hours.
Spread caramel topping on bottom of crust; sprinkle with pecans.
Refrigerate.
Stir pudding mix into milk in large saucepan.
Cook and stir on medium heat until mixture comes to full boil.
Cool 5 minutes, stirring twice.
Pour into crust. Place plastic wrap on surface of filling.
Refrigerate 3 hours. Garnish as desired.
Store leftover pie in refrigerator.
Makes 8 servings.
Place caramel topping in small saucepan.
Heat over medium heat until topping comes to a boil, stirring constantly.
Pour into pie shell.
Arrange pecans on topping and chill.
Bring caramel topping to a boil in saucepan, stirring constantly.
Pour into pie shell.
Arrange pecans on top; chill. Combine pie filling mix and milk in a medium saucepan.
Cook and stir over medium heat until mixture comes to a full boil.
Cool 5 minutes, stirring twice.
Pour into a pie shell; place plastic wrap on surface of filling.
Chill 3 hours.
Remove plastic wrap. Cover with whipped topping.
Drizzle with additional caramel topping.
Garnish with pecans.
venly on bottom of prepared pie crust.
In a medium
In medium saucepan, combine sweetened condensed milk, nuts and vanilla.
Cook over medium heat, stirring constantly, until mixture thickens and begins to pull away from sides of pan, about 10 to 12 minutes.
Spread nut mixture in bottom of baked pie shell.
Heat topping over medium heat until it boils, stirring constantly.
Pour into pie crust.
Arrange pecans on top and chill.
Cook milk and pie mix over medium heat until mixture comes to a full boil.
Cool (not cook, cool); stir twice.
Pour over nuts in crust.
Cover surface with plastic wrap.
Chill 3 hours. Remove wrap and put Cool Whip around top.
Drizzle with additional caramel topping and pecans.
Preheat oven to 325\u00b0.
In small, heavy saucepan over low heat, melt caramels with 1/3 cup sweetened milk.
Spread evenly on bottom of pie shell.
In medium saucepan over low heat, melt chocolate and butter.
In large bowl, beat eggs with remaining sweetened milk, water and vanilla.
Add chocolate mixture; mix well.
Pour into pie shell; top with pecans.
Bake for 35 minutes, or until center is set.
Cool and chill.
Refrigerate leftovers. Makes one 9-inch pie.
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.