Genette's Favorites
Servings: 4 - 10
Ingredients:
Pastry for 2-crust 9-inch pie
36 Ritz crackers, coarsely broken (about 1 3/4 cups)
2 cups water
2 cups sugar
2 teaspoons cream of tartar
2 tablespoons lemon juice
Grated zest of 1 lemon
Butter or margarine
1/2 teaspoon ground cinnamon
Preparation:
Roll out bottom crust and fit into a 9-inch pie plate. Place cracker crumbs in prepared crust. Combine water, sugar and cream of tartar in saucepan, boil gently for 15 minutes. Add lemon juice and zest. Cool. Pour syrup over crackers, dot generously with butter or margarine (we used about 2 tablespoons of butter) and sprinkle with cinnamon. Cover with top crust. Trim and flute edges together. Cut slits in top crust to let steam escape. Bake at 425 degrees for 30 to 35 minutes, until crust is crisp and golden.
Notes: 10 servings unless you are from East Texas then it is only 4!
Ingredients
2 lbs fryer
1 pkg of Lipton Onion Soup Mix
1 tsp of celery salt
1 tsp of poultry seasoning
2 tsps of sage
4 stalks of celery finally chopped
1 bunch of green onions diced
1 tbsp salt
1 tsp pepper
2 cups of rice
4 cups of water
Preparation: Wash and cut up fryer, In a roasting pan place uncooked rice, soup mix seasonings and water. Stir until blended add chicken Bake in over 450 degrees chicken is done and rice as absorbed all water
Notes: Optional ingredients: water chestnuts, pecans or walnuts