* chop green onions (inc. tops) Fry bacon until cooked, but not TOO crisp. Place in bottom of unbaked pie crust. Place swiss cheese strips in a crisscross pattern on top of bacon. Combine rest of ingredients (except pimientos) in blender, until foamy. Pour mixture into

Heat oil in a medium sized skillet & saute vegetables & garlic till limp. In a large bowl, crumble or mash tofu. Add sauteed vegetables, yeast & salt. Pre heat oven to 350F. Spread tofu mixture evenly into a 9 1/2" or 10" quiche pan. Bake for 30 to

In a frying pan over medium heat, saute the mushrooms in 3 tablespoons of butter until limp. Stir in the crushed crackers, then turn into a well greased 9 inch pie pan. Press mushroom mixture evenly over pan bottom and up the sides. Melt remaining 2 tablespoons utter, a

Peel bananas, sprinkle with salt, pepper and paprika (be generous with this). Wrap a slice of ham around each banana. Place bananas in a greased, oven proof dish and pour cream over them. Sprinkle the Parmesan cheese on top. Bake at 400 degrees F. for 20 minutes or until gol

To Cook: In a heavy skillet, over medium low heat, melt 2 tablespoons of butter and saute the onion and mushrooms until the onion is translucent. Stir in the lemon rind, bread crumbs, parsley, 1 teaspoon salt, and 1/4 teaspoon pepper. When the parsley has wilted ~ about 1 m

Combine sugar and corn syrup in 3 quart saucepan. Cook over medium heat until mixture boils and syrup dissolves; remove from heat. Stir in peanut butter. Add cereal; stir until well coated. Press mixture evenly and firmly into buttered 13 x 9 x 2 inch pan using buttered spat

Melt shortening and butter over very low heat. Remove from heat and stir in sugar. Add egg and vanilla; beat well. Combine flour, soda, baking powder, and salt; sift into sugar mixture and mix well. Blend in oats, corn flakes, and peanuts. Shape dough into 1" balls. Place

COMBINE FLOUR AND SALT. CUT IN SHORTENING UNTIL MIX RESEMBLES CORNMEAL. ADD WATER TILL MIX FORMS SMALL PEA SHAPED CRUMBS. (ADD WATER SLOWLY). FORM MIX INTO A BALL. ROLL TO A THICKNESS OF ABOUT 1/8". PLACE IN PIE PAN AND POKE HOLES IN BOTTOM WITH A FORK. BAKE AT 425 DEG

MIX THE FLOUR, SHORTENING, SUGAR AND SALT WITH A FORK. IN A SMALL BOWL MIX THE VINEGAR, EGG AND WATER. ADD TO THE FLOUR MIXTURE WITH A FORK UNTIL MOISTENED. MOLD INTO A BALL AND CHILL. ALLOW TO CHILL FOR AT LEAST 15 MINUTES BEFORE USING AND KEEP REMAINING IN THE REFRIGERATOR

Add salt to the flour, then rub flour and shortening together, using hands or a pastry blender. Add enough cold water to make a dry paste. Roll out and fit in pit pan. Don t stretch pastry when fitting into pan, as this will cause shrinkage in finished product.  br

Sift to gether the dry ingredients and cut in the shortening,put egg in cup and add the vinegar and fill cup with water, put this mixture into dry ingredients and mix well.Turn out on floured board and knead slightly into a mass, wrap in foil and refrigerate. This will keep

Add salt to the flour, then rub flour and shortening together, using hands or a pastry blender. Add enough cold water to make a dry paste. Roll out and fit in pit pan. Don t stretch pastry when fitting into pan, as this will cause shrinkage in finished product. Source: Penns

To make a two crust pie, sprinkle 4 to 5 table spoons cold water, 1 tablespoon at a time, over 3 cups Pie Crust Mix. Continue as directed for 9 inch one crust pie (INDEX) except divide the pastry in half. Trim the overhanging edge of half of the pastry 1/2 inch from rim of

General: The following fruit fillings are excellent and safe products. Each canned quart makes one 8 inch to 9 inch pie. The filling may be used as toppings on dessert or pastries. "Clear Jel(tm)" is a chemically modified corn starch that produces excellent sauce c

Pour milk over salt, sugar and shortening. Cool to lukewarm. Add egg, then yeast which has been disolved in water. Add about half of the flour. Beat well. Add remainder of flour. Beat. Turn out on floured board and knead about 5 minutes. Place in greased bowl and let rise un

Bake 10" pie pastry;let cool to room temperature.Pour blueberry pie filling into shell;refrigerate for 30 minutes.Beat cream cheese and powdered sugar;beat until smooth.Fold in whipped topping.Spread cheese mixture over blueberry pie filling;refrigerate for 30 minutes.Sprea

Mix together well and spread into a 9 inch pie plate. Bake at 375 degrees for 6 to 9 minutes, or until edges are browned. Cook the chocolate pudding mix and the milk together over medium heat until boiling. Add the peanut butter and return to a boil. Remove from heat immedia

Fat grams per serving: Approx. Cook Time: 1:00 Blend sugar, flour, nutmeg. Beat into eggs. Add rhubarb. Line 9" pie plate with pastry; fill; dot with butter. Top with lattice crust. Bake at 400 degrees 50 to 60 minutes. Cool. Source: CRS file    b

Prick pastry shell with fork.Bake @ 450 degrees for 5 minutes. Cool.Combine rhubarb with sugar,flour and salt.Let stand 15 minutes.Beat eggs slightly.Add vanilla.Stir egg mixture into rhubarb.Turn into pastry shell.For Topping;stir together flour and sugar.Cut in butter

Combine ingredients;pour into 9" pastry lined pan or pie plate. Bake @ 400 degrees 10 minutes.Then bake @ 300 degrees 50 to 60 minutes.Cool.Top with whipped cream.     strongServings: 8/strong  

In a large bowl, combine the first seven ingredients; let stand for 15 minutes to soften tapioca. Place bottom pastry in a deep dish 9" pie pan. Add filling. Top with a lattice crust. Bake at 400F for 20 minutes. Reduce heat to 375F; bake 30 minutes more or until fillin

Combine flour and salt. Cut in lard and reserved cold chicken fat until size of small peas. Add water by tablespoons, tossing with fork until all flour is moistened and dough forms ball.     strongServings: 1/strong  

Pour half and half into large bowl.Add pie filling mix.Beat with wire whisk until well blended,about 1 minute.Let stand 5 minutes. Fold in whipped topping,chocolate chips,marshmallows and nuts.Spoon into pie crust.Freeze until firm,about 6 hours or overnight. Remove from

Combine 1 cup sugar,3/4 cup water and 1/2 tsp. of cinnamon in medium size saucepan.Bring to a boil.Boil 5 minutes over medium high heat,stirring constantly.Gradually,blend together 2 tbsp. cornstarch and a 1/4 cup of cold water.Stir into hot sugar mixture.Cook and stir until

Contributed to the echo by: Elicia Tamburine Originally from: Bert Green RUMMED OAT CRUST 1. Combine oats, flour sugar and salt. 2. Cut chilled shortening into dry ingredients. 3. Mix in the egg yolk with a fork, and add enough rum to form a soft dough. Wrap in pl

Mix together the salmon, lemon and pepper and spread over a quiche base. Whisk together the cream, eggs, salt and pepper and pour over the filling. Cook for about 30 minutes at 190c/375f/gm5.     strongServings: 4/strong  

** Schnitz is the Berks County Dutch name for one fourth of an apple. Put the schnitz and the water into a saucepan and cook to a soft pulp. Add cinnamon, sugar, orange juice and orange rind, and mix well together. Stand aside to cool. Line a pie pan with pastry, fill with t

Saute&130; peppers, onions, mushrooms and celery in the melted butter. Lightly beat eggs and combine with Bisquick, milk, salt, Tabasco sauce and cheese. Add shrimp or crabmeat to mixture along with vegetables. Pour into a prepared pie shell and bake in a preheated 350&osla

Pour half and half or milk into large bowl.Add pie filling mix. Beat with wire whisk until well blended.Let stand 5 minutes.Fold in whipped topping and remaining ingredients.Spoon into crust. Freeze until firm,about 6 hours.Remove from freezer.Let stand about 10 minutes to s

Make glaze, using 7Up, sugar and cornstarch. Cook until thick. Remove from heat. Add jello mix and pour over strawberries in large pie crust. Top with Cool Whip. Refrigerate overnight or for several hours before serving. Randy Rigg     strongSe

Prick pie shell and bake at 450 F 5 minutes. Set aside. Reduce oven temperature to 350 F. Mix the brown sugar with flour until blended. Spoon over bottom of partially baked pie shell. Combine the cream, extract, and nutmeg; pour over sugar in pie shell. Dot with the butter.

Line 9" pie plate with pastry;chill.Dissolve soda and water; beat into molasses.Blend in egg yolk;pour into pie crust.Combine remaining ingredients to make crumbs.Sprinkle over pie.Bake in preheated 400 degree oven for about 10 minutes or until crust begins to brown.Red

Prepare pastry recipe. Roll out to a 12 " round on a lightly floured pastry cloth or board; fit into a 9" pie plate. Trim overhang to 1/2"; turn under flush with rim & flute to make a stand up edge; prick well all over with a fork. Bake in hot oven, 4

Preheat sandwich maker. Prepare pie crust and roll 2 crust about 11" by 11" folding each for easy handling. In blender or food processor combine egg, cream cheese and powdered sugar until smooth. Open lid and carefully lay first square of pie dough over entire surface

Whip cream cheese and confectioner sugar together. Add everything else and combine well. Pour into graham cracker crusts, refrigerate and let sit over night. Done Recipe By : Renee Farkas <rcf1@CORNELL. EDU>     strongServings: 1/st

Beat egg whites until foamy. Gradually add brown sugar and beat until the peaks stand up stiff. Combine crackers, dates, and nuts in seperate bowl and gently fold into egg whites. Add vanilla last and pour into a greased 9 inch pie pan. Bake at 350 for 30 minutes or until br

Combine sugar, cornstrach, lemon rind, juice, egg yolks, and milk in heavy saucepan; cook over medium heat until thick. Stir in butter and cool mixture to room temperature. Stir in sour cream and pour filling into pie shell. Cover with whipped cream and garnish with lemon tw

Beat eggs.Add sugar,beating until light.Whip sour cream and fold into egg mixture.Add raisins,nutmeg,salt and lemon juice. Mix thoroughly.Pour mixture into pie shell.Bake @ 450 degrees for 10 minutes.Reduce heat to 350 degrees and continue baking for 20 minutes.  b

1. Placce all ingredients in a double boiler and stir until well mixed. Cook until the mixture is the consistency of a heavy cream filling and turns dark in color. Stir occasionally. Put the filling in a baked pie shell and top with meringue. Bake until the meringue darkens.

Mix together and pour in an unbaked pie crust. This filling appears to be very thin, but in baking it quickly thickens. Note: No time or temperature given. Bake as for custard, starting at 450 F. for 10 minutes, the lower temperature to 325 F. until done. Source: Ethelene M