Impossible Turkey Pie Impossible Seafood Pie Impossible Ham And Swiss Pie Impossible Bacon
Pie Zucchini Impossible Pie Japanese Veggie Impossible Pie Casserole Cauliflower Impossbile
Pie Casserole
Impossible Turkey Pie
2 cup cut up cooked turkey or chicken
1 (4 1/2 oz.) jar sliced mushrooms, drained
2/2 cup sliced green onions
3/2 tsp. salt 1 cup (about 4 oz.) shredded natural Swiss cheese 1 1/2 cup milk
4/4 cup Bisquick baking mix 3 eggs
Heat oven to 400 degrees. Lightly grease 10 inch pie plate. Sprinkle turkey, mushrooms, onions, salt
and cheese in pie plate. Beat remaining ingredients until smooth, 15 seconds in blender on high
speed or 1 minute with hand beater. Pour into pie plate. Bake until golden brown and knife inserted
halfway between center and edge comes clean, 30 to 35 minutes. Let stand 5 minutes before cutting.
Garnish with parsley if desired, refrigerate any remaining pie. Makes 6 to 8 servings.
Impossible Seafood Pie
6 oz. pkg. frozen crabmeat, thawed and drained 1 cup shredded sharp cheese 3 oz. pkg. cream cheese,
cut into 1/4 inch cubes
5/4 cup chopped onion 1 1/2 cup milk 1 cup Bisquick 4 eggs
6/4 tsp. salt Dash of nutmeg
Preheat oven to 400 degrees. Lightly grease large pie plate (10 inch). Mix crabmeat, cheeses and
onion in pie plate. Mix remaining ingredients in blender until smooth (15 seconds on high). Slowly
pour liquid mixture into pie plate. Bake until golden brown for 35 to 40 minutes. Let stand 5
minutes before cutting.
Impossible Ham And Swiss Pie
2 cup cooked ham, chopped 1 cup (about 4 oz.) natural Swiss cheese
7/3 cup chopped onion 4 eggs 2 cup milk 1 cup Bisquick
8/4 tsp. salt
9/8 tsp. pepper
Heat oven to 400 degrees. Grease pie plate (10x1 1/2 inches). Sprinkle ham, cheese and onions into
pie plate. Beat remaining ingredients until smooth. Pour into plate over the ham, cheese and onions.
Bake until golden brown and a knife inserted in center comes out clean. Bake for 35-40 minutes.
Impossible Bacon Pie
12 slices bacon, crisply cooked and crumbled 1 cup shredded natural Swiss cheese (4 ounces)
10/3 cup chopped onion
11/2 cup Bisquick 1 cup milk
12/8 teaspoon pepper 2 eggs
Heat oven to 400. Grease 9-inch pie plate. Sprinkle bacon, cheese and onion in pie plate. Stir
remaining ingredients until blended. Pour into pie plate. Bake 35 to 40 minutes or until knife
inserted in center comes out clean. Cool 5 minutes.
Makes 6 servings High Altitude (3500-6500 ft): Bake about 45 minutes.
1 Serving: 230 calories (135 calories from fat); 15 g fat (7 g saturated); 100 mg cholesterol; 430
mg sodium; 10 g carbohydrate (0 g dietary fiber); 13 g protein.
Zucchini Impossible Pie
1 cup Bisquick 4 eggs 1 garlic clove, chopped
13/2 cup grated sharp cheese
14/2 cup oil 3 cup cubed zucchini 1 large onion, chopped
15/2 cup green pepper, chopped
Blend together Bisquick, eggs, garlic, cheese and oil. Place in 9-inch pie pan the zucchini, onion
and green pepper. Pour first mixture on top. Bake in 350 degrees oven for about 45 minutes or until
golden brown.
Japanese Veggie Impossible Pie Casserole
1 lb. lean hamburger, chicken or turkey
16/3 cup chopped onion
17/2 pkg. Japanese vegetables
18/2 tsp. salt
19/4 tsp. pepper 1 1/2 cup milk 3 eggs
20/4 cup Bisquick mix
Heat oven to 400 degrees. Grease large pan. Cook beef, onions and vegetables until done. Add pepper
and salt. Spread in greased pan. Beat eggs, milk and Bisquick mix together and pour over mixture in
pan. Bake 25 minutes; remove and top with 3/4 cup of shredded cheese. Bake 5 to 8 minutes and slice.
Let stand 5 minutes before slicing.
Cauliflower Impossbile Pie Casserole
2 cup chopped cauliflower, thawed and drained
21/2 cup chopped onion
22/2 cup chopped green pepper 1 cup shredded Cheddar cheese (4 oz.)
23/4 cup Bisquick baking mix 3 eggs 1 tsp. salt 1 1/2 cup milk
Heat oven to 400 degrees. Lightly butter 10 x 1 1/2-inch pie pan or 9 x 9-inch baking dish. Cook
cauliflower and combine remaining vegetables and cheese. Pour in dish. Beat remaining ingredients
together and pour over vegetables. Bake 35 to 40 minutes. Let stand 5 minutes before cutting.
Serves 6. SOURCE: FOODMIXESANDDOAHEADMEALS DIGEST 575
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