1 2/3 c. gingersnaps, roll into crumbs, about 22 cookies
1/4 c. softened butter
1/4 c. sugar
Thoroughly blend crumbs, butter and sugar. Press firmly on bottom and side of a 9″ pie pan and chill. This crust goes well with lemon pie filling.
2/3 c. sugar
1/2 tsp. salt
1/3 c. butter, melted
1 c. white corn syrup
1 c. whole pecans
1 pie shell, unbaked
Beat eggs; stir in sugar, salt, melted butter and syrup. Add pecans. Pour into unbaked pie shell. Bake at 375 degrees until knife inserted into filling comes out clean. Bake 40-50 minutes. Makes 1 pie.
1 deep dish frozen pie crust
1 can of mixed vegetables
3 chicken steaks (skinless cooked)
1 can cream of chicken – mushrooms
1 can cream of celery
Mix cooked chicken with mixed vegetables and soups, pour into pie crust. Cook at 350 degrees for 1 hour or until light golden brown.