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.


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