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 (4 oz.) can mushrooms, stems and pieces, drained 1 cup shredded Cheddar chees 1 1/2 cup milk 3 eggs 3/4 cup Bisquick 1/4 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 1/2 cup onions, chopped 1/2 cup Parmesan cheese, grated 1/4 tsp. pepper 1 1/2 cup skim milk 3/4 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   2 (4 oz.) 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 1/2 tsp. dried oregano leaves 1/2 tsp. salt 1/4 tsp. pepper 8 oz. taco sauce 2/3 cup finely crushed tortilla chips 2 cup shredded Cheddar cheese (8 oz.) 1 1/4 cup milk 3 eggs 3/4 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 1/2 cup Bisquick 1/4 tsp. salt 1/4 tsp. red pepper sauce 1/4 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 1/4 cup butter or margarine 2 (6 1/2 oz.) cans solid white tuna in water, drained 2 cup shredded Cheddar cheese 3 eggs 1/4 cup milk 1 cup Bisquick baking mix 1/8 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.

Impossible Southwestern Pie Salmon Impossible Pie Impossible Pizza Pie Impossible Mexican Pie Impossible Greek Spinach Pie Impossible Chicken Pie Impossible Lasagne Pie Impossible Cheeseburger Pie Impossible Ratatouille Pie     Impossible Southwestern Pie   1 1/2 cups frozen whole kernel corn 8 medium green onions, chopped 1 can (15 ounces) black beans, rinsed and drained 1/3 cup shredded Cheddar 1/2 cup Bisquick 1/2 cup milk 1/2 cup thick-and-chunky salsa 2 eggs Additional thick-and-chunky salsa   Heat oven to 400. Grease 9-inch pie plate. Layer corn, onions and beans in pie plate. Sprinkle with cheese. Stir baking mix, milk, 1/2 cup salsa and the eggs until blended. Pour into pie plate. Bake 35 to 40 minutes or until knife inserted in center comes out clean. Cool 5 minutes. Serve with salsa. Makes 6 servings High Altitude (350-650 ft): Increase baking mix to 2/3 cup. Bake 40-45 min.   1 Serving: 230 calories (55 calories from fat); 6 g fat (2.5 g saturated); 80 mg cholesterol; 590 mg sodium; 37 mg carbohydrate (6 g dietary fiber); 13 g protein.       Salmon Impossible Pie   1/4 cup green onions, chopped 1 sm. can salmon 1 cup sharp (grated) cheddar cheese 1 (3 oz.) pkg. cream cheese, in sm. pieces 1 (2 oz.) jar pimiento 2 cup milk 4 eggs 1 cup Bisquick Salt and pepper to taste Dash of nutmeg   Put above ingredients in a greased 10" pie pan. In blender blend the following for 15 seconds: Pour over ingredients in pie pan. Bake 400 degrees for 35 to 40 minutes or until knife comes out clean when tested.       Impossible Pizza Pie   1 medium onion, chopped (1/2 cup) 1/3 cup grated Parmesan cheese 1/2 cup Bisquick 1 cup milk 2 eggs 1 can (8 ounces) pizza sauce 1/2 package (3 1/2-ounce size) sliced pepperoni* 1/4 cup chopped green bell pepper 3/4 cup shredded mozzarella cheese   Heat oven to 400. Grease 9-inch pie plate. Sprinkle onion and Parmesan cheese in pie plate. Stir baking mix, milk and eggs until blended. Pour into pie plate. Bake 20 minutes. Spread with pizza sauce; top with remaining ingredients. Bake 10 to 15 minutes or until cheese is light brown. Cool 5 minutes.   Makes 6 to 8 servings   1 Serving: 210 calories (120 calories from fat); 13 g fat (5 g saturated); 90 mg cholesterol; 670 mg sodium; 13 g carbohydrate (1 g dietary fiber); 12 g protein       Impossible Mexican Pie   1 pound ground beef 1 medium onion, chopped (1/2 cup) 1 envelope (1 1/4 ounces) taco seasoning mix 1 can (4 1/2 ounces) chopped green chilies, drained 1 cup milk 2 eggs 1/2 cup Bisquick 3/4 cup shredded Monterey Jack or Cheddar cheese (3 ounces) Salsa, if desired Sour cream, if desired   Heat oven to 400. Grease 9-inch pie plate. Cook ground beef and onion in 10-inch skillet over medium heat, stirring occasionally, until beef is brown; drain. Stir in seasoning mix (dry). Spoon into pie plate; top with chilies. Stir milk, eggs and baking mix until blended. Pour into pie plate. Bake about 25 minutes or until knife inserted in center comes out clean. Sprinkle with cheese. Bake 8 to 10 minutes longer. Cool 5 minutes. Serve with salsa and sour cream.   Makes 6 to 8 servings   High Altitude (3500-6500 ft): Increase first bake time to about 28 min.   1 Serving: 310 calories (170 calories from fat); 19 g fat (8 g saturated); 130 mg cholesterol; 630 mg sodium; 14 g carbohydrate (1 g dietary fiber); 22 g protein.       Impossible Greek Spinach Pie   1/2 cup green onions, sliced 1 clove garlic, finely chopped 1 Tbsp. butter or margarine 1 (10 oz.) pkg. frozen chopped spinach, drained and thawed 1/2 cup creamed cottage cheese 1 cup milk 1/2 cup Bisquick baking mix 3 eggs 1 tsp. lemon juice 1/4 tsp. pepper 3 Tbsp. grated Parmesan cheese 1/4 tsp. ground nutmeg 2 Tbsp. feta cheese   Grease a 9 x 1 1/4 inch pie plate. Cook and stir onions and garlic in butter in a 10 inch skillet until onions are transparent (2-3 minutes). Stir in spinach. Layer spinach mixture and cottage cheese in pie plate. Beat milk, eggs, Bisquick and lemon juice and pepper until smooth (15 seconds in a blender or 1 minute with hand beater). Pour over spinach/cottage cheese mixture. Sprinkle with feta cheese, Parmesan cheese and nutmeg. Bake 35-40 minutes at 350 degrees or until knife inserted comes out clean. Garnish with ripe olives, if desired.       Impossible Chicken Pie   1/3 cup grated Parmesan cheese 1 1/2 cups cut-up cooked chicken 1 1/4 cups shredded mozzarella cheese (5 ounces) 1/2 teaspoon dried oregano leaves 1/2 teaspoon dried basil leaves 1/2 teaspoon garlic powder 1 can (6 ounces) tomato paste 1/2 cup Bisquick 1 cup milk 1/4 teaspoon pepper 2 eggs   Heat oven to 400. Grease 9-inch pie plate. Sprinkle Parmesan cheese in pie plate. Mix chicken, 1/2 cup of the mozzarella cheese, the oregano, basil, garlic powder and tomato paste; spoon over Parmesan cheese. Stir baking mix, milk, pepper and eggs until blended. Pour over chicken mixture. Bake 35 minutes. Sprinkle with remaining mozzarella cheese. Bake 5 to 8 minutes longer or until knife inserted in center comes out clean. Cool 5 minutes.   Makes 6 to 8 servings   1 Serving: 260 calories (110 calories from fat); 12 g fat (5 g saturated); 120 mg cholesterol; 690 mg sodium; 15 g carbohydrate (1 g dietary fiber); 23 g protein.       Impossible Lasagne Pie   1/3 cup ricotta or creamed cottage cheese 3 tablespoons grated Parmesan cheese 1 pound ground beef 1 cup shredded mozzarella cheese (4 ounces) 1/2 cup spaghetti sauce 1/2 teaspoon salt 1/2 cup Bisquick 1 cup milk 2 eggs Additional spaghetti sauce, heated, if desired   Heat oven to 400. Grease 9-inch pie plate. Spread ricotta cheese in pie plate; sprinkle with Parmesan cheese. Cook ground beef until brown; drain. Stir in 1/2 cup of the mozzarella cheese, 1/2 cup spaghetti sauce and the salt;  spoon evenly over cheeses. Stir baking mix, milk and eggs until blended. Pour into pie plate. Bake 30 to 35 minutes or until knife inserted in center comes out clean. Sprinkle with remaining cheese. Bake 1 to 2 minutes longer or until melted. Cool 5 minutes. Serve with additional spaghetti sauce.   Makes 8 servings   High Altitude (3500-6500 ft): Heat oven to 425. Decrease milk to 3/4 cup. Increase first bake time to 35-40 min. 1 Serving: 260 calories (135 calories from fat); 15 g fat (7g saturated); 100 mg cholesterol; 510 mg sodium; 10 g carbohydrate (0 g dietary fiber); 20 g protein.       Impossible Cheeseburger Pie   1 pound ground beef large onion, chopped (1 cup) 1/2 teaspoon salt 1 cup shredded Cheddar cheese (4 ounces) 1/2 cup Bisquick 1 cup milk 2 eggs   Heat oven to 400. Grease 9-inch pie plate. Cook beef and onion until beef is brown; drain. Spread in pie plate; sprinkle with salt and cheese. Stir remaining ingredients until blended. Pour into pie plate. Bake about 25 minutes or until knife inserted in center comes out clean. Cool 5 minutes. Makes 6 servings High Altitude (3500-6500 ft): Bake 45-50 min.   1 Serving: 330 calories (190 calories from fat); 21 g fat (10 g saturated); 140 mg cholesterol; 530 mg sodium; 11 g carbohydrate (<1 g dietary fiber); 23 g protein.       Impossible Ratatouille Pie   1 cup chopped zucchini 1 cup chopped pared eggplant 1/2 cup chopped tomato 1/2 cup chopped green pepper 1/4 cup chopped onion 1 med. clove garlic, crushed 1/4 cup margarine or butter 3/4 tsp. salt 1/2 tsp. dried basil leaves 1/2 tsp. dried thyme leaves 1/8 tsp. pepper 1 cup shredded Monterey Jack cheese 1 1/4 cup milk 1/4 cup sour cream 3/4 cup Bisquick baking mix 3 eggs   Heat oven to 400 degrees. Lightly grease pie plate, 10 x 12 inches. Cook zucchini, eggplant, tomato, green pepper, onion and garlic in margarine until crisp-tender. Stir in seasonings. Spread in pie plate; sprinkle with cheese. Beat remaining ingredients until smooth. 15 seconds in blender on high speed or 1 minute with hand beater. Pour into pie plate. Bake until knife inserted halfway between center and edge comes out clean, 30-35 minutes. Let stand 5-10 minutes.

DON'T ASK ME WHY I PUT THIS HERE

I JUST LOVE OLD TRAINS

Enter content here

Enter supporting content here