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Results 91 - 100 of 31,000 for 1920s pies
Stew one large or two small chickens; put stewed chicken into a baking dish. Blend smoothly into a white sauce. When thoroughly heated pour ...
Combine flour and salt in ... onto an ungreased pie pan. Do not stretch the ... beginning pie makers because it's easy to handle and roll out.
Chop spinach and dice onion. Melt 2 tablespoons butter in a large frying pan and sauté onions until soft. Add spinach, then cook over ...
In a saucepan melt butter, add olive oil and chopped onion. Fry on high heat for 2-3 minutes. Add herbs, vegetables and garlic and fry 2 ...
In the bowl of an ... you would any pie crust or for lining tart ... to 2 days in refrigerator. Makes enough pastry for 1 9-inch 2 crust pie.
96. RICOTTA PIE
Note: The traditional ricotta pie is flavored with anisette or ... This imparts a wonderful and authentic flavor to many Italian baked desserts.
Put gelatine and cold water ... graham cracker crumb pie crust and level off. Refrigerate ... pre-pasteurized eggs or pasteurize your own as outlined in .
Stir together crumbs, 2 tablespoons ... place in 9-inch pie pan. Firmly pat or press ... into cooled crust. Chill until firm, at least 3 hours.
For pastry, combine ingredients, adding ... pieces. After the pie is filled, roll out the ... comes out clean, it is done. See also: Pizzagaina
100. PUMPKIN PIE
Prepare the pastry in advance ... Line a 9-inch pie pan with pastry and make ... tightly and refrigerate for at least 30 minutes before using.
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