Impossible Broccoli And Cauliflower Pie Impossible Garden Pie Impossible Green Chili Pie Impossible
Beef Enchilada Pie Impossible Macaroni And Cheese Pie Impossible Tuna And Cheddar Pie
Impossible Broccoli And Cauliflower Pie
1 lb. broccoli and cauliflower mix 9 slices bacon
1/2 cup chopped onion
1 (1oz.) can mushrooms, stems and pieces, drained 1 cup shredded Cheddar chees 1 1/2 cup
milk 3 eggs
2/4 cup Bisquick
3/4 tsp. pepper 1 tsp. salt
Lightly grease 10 x 1 1/2 inch pie plate. Fry bacon; drain, then crumble when cool. Cook broccoli
and cauliflower until tender; drain. Mix remainder of ingredients. Blend until smooth before adding
bacon and vegetables. Bake until golden brown, 30-35 minutes at 375 degrees.
Impossible Garden Pie
2 cup zucchini, quartered and sliced 1 1/2 cup tomatoes, diced
4/2 cup onions, chopped
5/2 cup Parmesan cheese, grated
6/4 tsp. pepper 1 1/2 cup skim milk
7/4 cup biscuit mix (Bisquick type) 3 eggs
Heat oven to 400 degrees. Lightly grease 7"x11" oven proof glass dish. Sprinkle Parmesan cheese and
pepper evenly over vegetables. Combine milk, biscuit mix and eggs. Beat until smooth, 1 minute and
pour over vegetables. Bake about 30 minutes. Let set 5 minutes before cutting.
Impossible Green Chili Pie
7 (1oz.) cans chopped green chilies, drained 2 cup milk 4 eggs 4 cup (16 oz.) shredded Cheddar
cheese 1 cup Bisquick mix
Sprinkle chilies and cheese in greased 9 inch pie plate. Beat remaining ingredients until smooth;
pour over chili mixture. Bake in preheated 425 degree oven until knife inserted in center comes out
clean, about 25 to 30 minutes. Let stand 10 minutes before cutting. Serve with sour cream or
guacamole. Makes its own crust.
Impossible Beef Enchilada Pie
1 lb. ground beef 1 cup chopped onion 2 cloves garlic, finely chopped 2 tsp. chili powder
8/2 tsp. dried oregano leaves
9/2 tsp. salt
10/4 tsp. pepper 8 oz. taco sauce
11/3 cup finely crushed tortilla chips 2 cup shredded Cheddar cheese (8 oz.) 1 1/4 cup milk 3 eggs
12/4 cup Bisquick
Heat oven to 400 degrees. Grease pie plate 10 x 1 1/2 inch. Cook and stir ground beef, onion and
garlic until brown; drain. Stir in chili powder, oregano, salt, pepper and 1/2 cup taco sauce.
Sprinkle tortilla chips evenly in plate. Top with 1 1/2 cups cheese; spread with beef mixture. Beat
milk, eggs and baking mix until smooth, 15 seconds in blender on high or 1 minute with hand beater.
Pour into plate. Bake until knife inserted in center comes out clean, 25-30 minutes. Spread
remaining taco sauce over top; sprinkle with remaining cheese. Bake until cheese is melted, 3-5
minutes. Cool 10 minutes. Serve with chopped tomato, shredded lettuce and sour cream if desired.
6-8 servings.
Impossible Macaroni And Cheese Pie
2 cup shredded Cheddar cheese (8 oz.) 1 cup uncooked macaroni 2 1/4 cup milk 4 eggs
13/2 cup Bisquick
14/4 tsp. salt
15/4 tsp. red pepper sauce
16/4 cup shredded Cheddar cheese (1 oz.)
Heat oven to 400 degrees. Grease pie plate 10 x 1 1/2 inches. Mix 2 cups cheese and the macaroni.
Sprinkle in plate. Beat remaining ingredients except 1/4 cup cheese until smooth, 15 seconds in
blender on high or 1 minute with hand beater. Pour into plate. Bake until knife inserted in center
comes out clean about 40 minutes. Sprinkle with 1/4 cup cheese. Bake until cheese is melted, 1 to 2
minutes. Cool 10 minutes. Serves 6 to 8 people.
Impossible Tuna And Cheddar Pie
2 cup chopped onions
17/4 cup butter or margarine
17 (1 1/2 oz.) cans solid white tuna in water, drained 2 cup shredded Cheddar cheese 3 eggs
18/4 cup milk 1 cup Bisquick baking mix
19/8 tsp. pepper 2 tomatoes, thinly sliced
Heat oven to 400 degrees. Grease a casserole dish or glass pie dish. Cook onions and margarine over
low heat until light brown. Sprinkle tuna and 1 cup of cheese in baking dish. Beat eggs, milk,
baking mix and pepper in blender on high for 15 seconds. Pour into baking dish. Bake 25-30 minutes
or until knife inserted in center comes out clean. Top with remaining cheese and the tomatoes. Bake
3-5 minutes longer until cheese is melted.
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