Rainy April days. The grass is getting greener, the plants are growing especially the rhubarb. A perfect day to warm up the kitchen with some cooking.
I adapted an impossible green bean pie recipe from an old Bisquick cookery book to a gluten free recipe I could use.
My cookery book was published in 1964 and originally belonged to my Mom.
This was easily done by using gluten free Bisquick, which can be purchased online or at your local grocery store.
The full recipe made quite a few servings. So the recipe was cut in half for more useable portions for me. The first time I followed the recipe and used just green beans.
The first time I used a loaf tin
This made two portions, one for now and one for later. I also added some different vegetables instead of using just green beans.
The next time I used some foil dishes I already had in the cupboard. Both turned out really well.
Recipe for the smaller portion
- 1 cup frozen veggies
- 5 oz chopped mushrooms, optional
- 1/4 cup chopped onion
- 1/2 cup grated cheddar cheese
- 1 large egg
- 1/3 cup gluten free Bisquick mix
- 3/4 cup milk
- salt & pepper to taste
- heat oven to 400F
- mix veggies, mushrooms, onion & cheese in baking dish
- beat Bisquick & milk until smooth
- pour into baking dish over veggies
- bake 30-35 minutes
There are many other impossible pie recipes in this cookery book, including peaches ‘n cream, banana cream, brownie pie, pumpkin pie, cheese cake and french apple pie. Lots of choices for me to try out.
Have you ever made an impossible pie? Tell me your favourite.
More of my gluten free recipes.