Recipe - Generic Impossible Pie

FILLING
1 1/3 cup Milk
4 Eggs
5/8 cup Bisquick
One half teaspoon Garlic salt
One fourth teaspoon Pepper, black
1 teaspoon Herbs

THINGS TO ADD
1 cup Meat, cooked; chopped
1 One half cup Vegetables; bitesized
1 cup Mushrooms; pieces
6 Onions, green; thinly cut or sliced up
One half Onions; chopped or rings
2 Bell peppers; rings/chopped
1 cup Cheese, shredded

Meat can be chicken, turkey, beef, ham, or even bacon. Vegetables can be
anything your family likes and you have in the freezer or garden: green
beans, corn, carrots, peas. If you use a watery vegetable such as tomatoes
or zucchini, be sure to drain well. Cheese can be whatever will go well
with the meat: ham and swiss, beef and cheddar, chicken and monterey jack,
garden vegetables and parmesan, shrimp or crabmeat and almost anything. For
a vegetable quiche, just use vegetables and more cheese.

Preheat oven to 400. Thaw and drain vegetables. Spray one foil pie plate
per 2 servings with nonstick spray. Mix meat, vegetables, and cheese in pie
plate. (If desired, reserve 1/8 cup cheese per pie plate to sprinkle on top
for last 5 minutes of baking.) Beat filling ingredients until smooth (15
seconds in blender). Pour into plate(s). Bake 20 minutes. Cool 5 minutes.

Sylvia's comments: this is a wonderful, flexible dinner pie. Great for
whatever leftovers you need to use up. I don't care what anyone says, you
can't fit 8 servings' worth into one pie plate.

Copyright 1994 by Sylvia Steiger, THE.STEIGERS on GEnie, CI$ 71511,2253,
Internet sylvia.steiger@lunatic.com, moderator of GT Cookbook and PlanoNet
Lowfat & Luscious echoes