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Impossible Chicken-Pesto Pie
IMPOSSIBLE CHICKEN-PESTO PIE THE TAMPA TRIBUNE
2 cups cut-up cooked chicken
½ cup buttermilk baking mix
1 cup milk
2 eggs
½ cup pesto sauce
½ cup shredded mozzarella cheese
Heat oven to 400 degrees. Grease 9" pie plate.
Sprinkle chicken in plate.
Stir baking mix, milk, eggs and pesto sauce with
fork until blended. Pour into pie plate.
Bake 30-35 minutes or until knife inserted in
center comes out clean. Sprinkle with cheese.
Bake 1-2s minutes longer or until melted.
Card 1 Back:
NUTRITION DATA PER SERVING:
Calories - 252
Protein - 21g
Sodium 505 mg
Fat - 12 g
Fiber - 0 g
Carbohydrates - 15 g
Cholesterol - 130 mg
Calories from fats: 43%
---
# Impossible Chicken-Pesto Pie
*The Tampa Tribune*
## Ingredients
- 2 cups cut-up cooked chicken
- 1/2 cup buttermilk baking mix
- 1 cup milk
- 2 eggs
- 1/2 cup pesto sauce
- 1/2 cup shredded mozzarella cheese
## Instructions
1. Heat oven to 400°F. Grease a 9" pie plate.
2. Sprinkle chicken in plate.
3. Stir baking mix, milk, eggs, and pesto sauce with fork until blended. Pour into pie plate.
4. Bake 30–35 minutes or until knife inserted in center comes out clean.
5. Sprinkle with cheese. Bake 1–2 minutes longer or until melted.
---
### Nutrition Data Per Serving
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Impossible Lasagne Pie
IMPOSSIBLE LASAGNE PIE THE TAMPA TRIBUNE
½ cup creamed cottage cheese
1 pound ground beef
1 cup shredded mozzarella cheese
½ teaspoon salt
½ teaspoon dried oregano
1 can (6 ounces) tomato paste
½ cup buttermilk baking mix
1 cup milk
2 eggs
Heat oven to 400 degrees. Grease a 9-inch pie
plate. Spread cottage cheese in plate. Cook
ground beef; drain. Stir in ½ cup of mozzarella
cheese, salt, oregano and tomato paste; spoon
Card 1 Back:
evenly over cottage cheese. Stir baking mix,
milk and eggs with fork until blended. Pour
into pie plate.
Bake 30-35 minutes or until knife inserted in
center comes out clean. Sprinkle with remaining
cheese. Bake 1-2 minutes longer or until cheese
is melted.
Makes 6-8 servings.
NUTRITION DATA PER SERVING:
Calories – 312; Protein – 33 g; Sodium – 473
mg; Fat – 16 g; Fiber – 1 g; Carbohydrates –
8 g; Cholesterol 160 mg; Calories from fat –
46%.
---
# Impossible Lasagne Pie
*The Tampa Tribune*
*Makes 6–8 servings*
## Ingredients
- 1/2 cup creamed cottage cheese
- 1 lb ground beef
- 1 cup shredded mozzarella cheese, divided
- 1/2 tsp salt
- 1/2 tsp dried oregano
- 1 can (6 oz) tomato paste
- 1/2 cup buttermilk baking mix
- 1 cup milk
- 2 eggs
## Instructions
1. Heat oven to 400°F. Grease a 9-inch pie plate.
2. Spread cottage cheese evenly in the bottom of the prepared pie plate.
3. Cook ground beef; drain.
4. Stir in 1/2 cup of the mozzarella cheese, salt, oregano, and tomato paste; spoon evenly over cottage cheese.
5. Stir baking mix, milk, and eggs together with a fork until blended. Pour into pie plate.
6. Bake 30–35 minutes or until a knife inserted in the center comes out clean.
7. Sprinkle with remaining 1/2 cup mozzarella cheese. Bake 1–2 minutes longer or until cheese is melted.
## Editor's Notes
- **"buttermilk baking mix"** — a period term referring to a commercial product such as Bisquick or a store-brand equivalent; the buttermilk variety was common in this era and is used here as written. -
Impossible Pie
Impossible Pie Serves 6
1/2 C Bisquick
4 eggs
2 cups milk
3½ oz of cocoanut
1/2 cup sugar
1teas. vanilla
3 tbs butter
Put all of the above in blender till well mixed.
Pour into a 9 inch pie plate(buttered)
Bake 350° for 25 to 30 minutes. COOL & EAT.
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# Impossible Pie
*Serves 6*
## Ingredients
- 1/2 cup Bisquick
- 4 eggs
- 2 cups milk
- 3 1/2 oz coconut
- 1/2 cup sugar
- 1 tsp vanilla
- 3 Tbsp butter
## Instructions
1. Put all of the above in blender till well mixed.
2. Pour into a 9 inch pie plate (buttered).
3. Bake at 350° for 25 to 30 minutes.
4. Cool and eat. -
Impossible Pies
IMPOSSIBLE PIES THE TAMPA TRIBUNE
Impossible pies call for Bisquick which was de-
veloped in 1931.
Spoon the biscuit mix into a dry-ingredient
measuring cup and level with a knife. Do not
pack or tap cup.
To increase servings, double ingredients and
bake in two pie plates. Or, pour into a 13x9"
dish and bake 10 minutes extra.
Card 1 Back: blank
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# Impossible Pies
*The Tampa Tribune*
## Notes
This card contains general tips and guidance for making Impossible Pies using Bisquick, rather than a complete standalone recipe.
- Impossible pies call for Bisquick, which was developed in 1931.
- Spoon the biscuit mix into a dry-ingredient measuring cup and level with a knife. Do not pack or tap cup.
- To increase servings, double ingredients and bake in two pie plates. Or, pour into a 13x9" dish and bake 10 minutes extra. -
Indian Chocolate Cake
Indian Chocolate Cake 1973
Cream together 1/2 c. butter or oleo
1 c. sugar
1/2 tsp cream of tartar
Add one lg. egg - beat well.
Sift together 1 1/2 c. flour
2 heaping tsp cocoa
1 tsp soda.
Add to mixture alternating with
one c. cold coffee (or Instant)
Beat well and bake 350° until
done.
Frosting - 3 tbsp. oleo.
3 " milk or cream
3/4 c. white sugar
Boil 30 seconds.
Add 1/4 c. chocolate chips.
Beat and spread on cake
for larger cake, double recipe
So good had since 1950 -
Valerie Fitzgerald 220 south
Casselman.
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# Indian Chocolate Cake
## Ingredients
- 1/2 c. butter or oleo
- 1 c. sugar
- 1/2 tsp cream of tartar
- 1 large egg
- 1 1/2 c. flour
- 2 heaping tsp cocoa
- 1 tsp baking soda
- 1 c. cold coffee (or instant)
## Instructions
1. Cream together butter or oleo, sugar, and cream of tartar.
2. Add one large egg and beat well.
3. Sift together flour, cocoa, and baking soda.
4. Add dry ingredients to creamed mixture alternating with the cold coffee.
5. Beat well and bake at 350° until done.
## Frosting
- 3 Tbsp oleo
- 3 Tbsp milk or cream
- 3/4 c. white sugar
- 1/4 c. chocolate chips
## Frosting Instructions
1. Combine oleo, milk or cream, and white sugar.
2. Boil 30 seconds.
3. Add chocolate chips.
4. Beat and spread on cake.
5. For a larger cake, double the recipe. -
Indian Pearl Pudding
Indian Pearl Pudding March 27, 1966
Sprinkle 2 tablespoons of cornmeal in 1 pint of cold
milk. (scald and cook 10 minutes) Remove from
fire and add:
1 1/2 cups molasses 1/2 pkg. (whole) tapioca (which
3/4 c sugar has been soaked overnight)
1/4 teaspoon salt drain
1/4 c butter
add 4 beaten eggs 1 1/2 tsp. cinnamon
1 qt. plus 1c milk 1/2 tsp. ginger
1 tsp. nutmeg.
Pour in pan and bake for 1 hour in 300°
Then add 1 cup milk and cook for another
hour. after first hour and a half turn heat
down to 250°
Hope you will enjoy making this.
Sincerely & Fraternally
Mrs. Carina Milman.
Carina Milman
8 Middle St.
Skowhegan, Me. March
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# Indian Pearl Pudding
*From Carina Milman, March 27, 1966*
## Ingredients
- 2 Tbsp cornmeal
- 1 pint cold milk (for scalding)
- 1 1/2 cups molasses
- 3/4 cup sugar
- 1/4 tsp salt
- 4 beaten eggs
- 1 qt plus 1 cup milk
- 1/2 pkg whole tapioca (soaked overnight, drained)
- 1/4 cup butter
- 1 1/2 tsp cinnamon
- 1/2 tsp ginger
- 1 tsp nutmeg
- 1 cup milk (added during baking)
## Instructions
1. Sprinkle 2 Tbsp cornmeal into 1 pint of cold milk. Scald and cook 10 minutes.
2. Remove from heat and add: molasses, sugar, salt, drained tapioca, butter, cinnamon, ginger, and nutmeg.
3. Add 4 beaten eggs and 1 qt plus 1 cup milk. Mix to combine.
4. Pour into a baking pan and bake at 300° for 1 hour.
5. After the first hour, add 1 cup milk and continue baking for another hour.
6. After the first hour and a half of total baking time, turn heat down to 250°. -
Indian Pudding
Fred Meyer Nutrition Centers
INDIAN PUDDING
1 quart milk, scalded ½ teaspoon nutmeg
5 tablespoons stoneground corn meal 2 tablespoons butter
2 well beaten eggs 1 cup unsulphured molasses
1 teaspoon sea salt ½ cup raisins
½ teaspoon ground ginger
Preheat oven to 325°. Pour the milk over the cornmeal in a saucepan and bring
to a boil. Cook over low heat, stirring constantly till smooth and creamy, about
15 minutes.
Pour milk-cornmeal mixture over the beaten eggs. Add the salt, ginger,
nutmeg, butter, mollasses and raisins and pour into a greased baking dish.
Bake approximately 1½ hours. Serve warm with ice cream or whipped cream.
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# Indian Pudding
*From Fred Meyer Nutrition Centers*
## Ingredients
- 1 quart milk, scalded
- 5 Tbsp stoneground corn meal
- 2 well beaten eggs
- 1 tsp sea salt
- 1/2 tsp ground ginger
- 1/2 tsp nutmeg
- 2 Tbsp butter
- 1 cup unsulphured molasses
- 1/2 cup raisins
## Instructions
1. Preheat oven to 325°.
2. Pour the milk over the cornmeal in a saucepan and bring to a boil.
3. Cook over low heat, stirring constantly till smooth and creamy, about 15 minutes.
4. Pour milk-cornmeal mixture over the beaten eggs.
5. Add the salt, ginger, nutmeg, butter, molasses, and raisins and pour into a greased baking dish.
6. Bake approximately 1 1/2 hours.
7. Serve warm with ice cream or whipped cream. -
Indian Tapioca
INDIAN TAPIOCA
Mix to-gether 1/3 Cup Tapioca
1/4 Cup Indian Meal
and stir while sprinkling into 1 quart of
scalded milk. Stir and cook until the tapioca
is transparent, then stir into the pudding
1 cup of molasses 1/2 teaspoon salt
and 2 tablespoons butter. Turn into a buttered
baking dish
Pour over the top 1½ cups cold milk and set
in the oven without stirring
Bake about 1 hour
add a few raisins or dates
if on hand Ernestine Duncan
Oct 5, 1930
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# Indian Tapioca
## Ingredients
- 1/3 cup tapioca
- 1/4 cup Indian meal (cornmeal)
- 1 quart milk, scalded
- 1 cup molasses
- 1/2 tsp salt
- 2 Tbsp butter
- 1 1/2 cups cold milk
- Raisins or dates (optional, a few)
## Instructions
1. Mix together the tapioca and Indian meal, then stir while sprinkling into 1 quart of scalded milk.
2. Stir and cook until the tapioca is transparent.
3. Stir into the pudding: 1 cup molasses, 1/2 tsp salt, and 2 Tbsp butter.
4. Turn into a buttered baking dish.
5. Pour 1 1/2 cups cold milk over the top and set in the oven without stirring.
6. Bake about 1 hour.
7. Add a few raisins or dates if on hand. -
Indian-French Dressing
Indian-French Dressing
1/3 cup oil 1 tspn sugar
1/2 - salt - 3 tbspns pimento minced
1/4 cup catsup - 1 tspn minced parsley -
1 tbsp. minced beets -
Combine all dry ingredients add catsup
mix well. Add venegar. and oil alternately
beating constantly.
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# Indian-French Dressing
## Ingredients
- 1/3 cup oil
- 1/2 tsp salt
- 1/4 cup catsup
- 1 Tbsp minced beets
- 1 tsp sugar
- 3 Tbsp pimento, minced
- 1 tsp minced parsley
## Instructions
1. Combine all dry ingredients, add catsup, and mix well.
2. Add vinegar and oil alternately, beating constantly. -
Instant Hot Chocolate Mix
INSTANT HOT CHOCOLATE MIX
1- 8 qt of dry milk
1- 11 oz jar of coffee mate
1- 32 oz can of quik
1 - cup powdered sugar
Mix will and store
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# Instant Hot Chocolate Mix
*Yield: approximately 35 to 36 cups of mix*
## Ingredients
- 1 box (8 qt) dry powdered milk
- 1 jar (11 oz) Coffee Mate creamer
- 1 can (32 oz) Nestle Quik chocolate mix
- 1 cup powdered sugar
## Instructions
1. Combine all ingredients in a very large bowl and mix thoroughly until evenly blended.
2. Store in an airtight container.
### To Serve
Add 3 Tbsp mix to 1 cup hot water and stir until fully dissolved. Adjust to taste. -
Instant Stuffing
Instant Stuffing
4 C. large bread crumbs or pieces
1 t instant minced onion 1/4 t leaf sage crumbled
1 t. parsley flakes 1/2 t. salt
1/2 t. leaf thyme crumbled 1/4 t. pepper
Heat bread crumbs in shallow pan at
350° for 5-10 minutes or until dry.
Combine with onions parsley, thyme
sage, salt & pepper in a large bowl.
Cover & store at room temperature.
This keeps for weeks.
Back:
To use Melt 3 T. butter; stir into
crumb mixture in large bowl. add 1/2
C. to 3/4 C. chicken broth. Stirring gently
place in 4 cup baking dish; Cover
bake 350° for 30 minutes, adding more
broth if necessary recipe can be
varied by adding 1/4 C. minced celery
or 1/4 C. chopped nuts, or 2 tablespoons
sesame seeds.
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# Instant Stuffing
## Ingredients
- 4 cups large bread crumbs or pieces
- 1 tsp instant minced onion
- 1/4 tsp leaf sage, crumbled
- 1 tsp parsley flakes
- 1/2 tsp salt
- 1/2 tsp leaf thyme, crumbled
- 1/4 tsp pepper
### To Use (per batch)
- 3 Tbsp butter
- 1/2 cup to 3/4 cup chicken broth
### Optional Add-ins
- 1/4 cup minced celery, or
- 1/4 cup chopped nuts, or
- 2 Tbsp sesame seeds
## Instructions
### Making the Mix
1. Heat bread crumbs in a shallow pan at 350°F for 5–10 minutes, or until dry.
2. Combine dried crumbs with onion, parsley, thyme, sage, salt, and pepper in a large bowl.
3. Cover and store at room temperature. This keeps for weeks.
### To Use
1. Melt 3 Tbsp butter and stir into the crumb mixture in a large bowl.
2. Add 1/2 cup to 3/4 cup chicken broth, stirring gently.
3. Place in a 4-cup baking dish; cover.
4. Bake at 350°F for 30 minutes, adding more broth if necessary.
5. If desired, vary the recipe by adding 1/4 cup minced celery, 1/4 cup chopped nuts, or 2 tablespoons sesame seeds. -
Irish Cream
Irish Cream
1 c half/half.
1 c sweetened
condensed
milk
3 eggs (raw
2 Tabl. Choc.
syrup
1 tsp vanilla
1 c Irish Whiskey
Blend
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# Irish Cream
## Ingredients
- 1 cup half and half
- 1 cup sweetened condensed milk
- 3 eggs (raw)
- 2 Tbsp chocolate syrup
- 1 tsp vanilla
- 1 cup Irish Whiskey
## Instructions
1. Blend all ingredients together.