Impossible Seafood Pie



2 cups milk

6 oz. frozen crab*

1 cup sharp American cheese; shredded

3 oz. cream cheese; 1/4-inch cubes

1/4 cup green onions; thinly sliced

1 cup Bisquick baking mix

4 eggs

3/4 tsp. salt

1 dash nutmeg



Note*: You can use shrimp or tuna instead of crab.



Thaw, rinse well and drain the seafood. Heat oven to 400 F.

Lightly grease 10-inch pie plate. Mix seafood, cheeses and onions in pie

plate. Beat remaining ingredients until smooth, 15 sec. in blender at high

speed. Pour over ingredients in pie plate. Bake until golden brown and

knife

inserted halfway between center and edge comes out clean, 35-40 min. Let

stand

5 minutes before cutting. (refrigerate any remaining pie).



Yield: 6-8 servings.

SHRIMP PIE

Crust:

1 cup flour 
1/4 teaspoon salt
1/8 teaspoon sugar
6 tablespoons butter
2-3 tablespoons cold water

Filling:

3 tablespoons butter, melted
1 (10 ounce) can cream of shrimp soup
1 cup drained shrimp, cut in ½ inch pieces
2 tablespoons chopped green onion or 1 tablespoon chopped chives
2 tablespoons Vermouth 
1/4 teaspoon salt
dash pepper
3 eggs, well beaten

Combine filling ingredients. Mix well. Set aside. Combine flour with salt and sugar. Cut in butter until crumbly. Sprinkle with water. Press crust into 9 inch pie pan. Prick bottom and sides with fork. Bake at 450° for 8-10 minutes. Pour in filling. Reduce temperature to 375°. Bake for 25-30 minutes.

Shrimp Boil Pie



Serves 6.



1 large onion, chopped

1 large bell pepper, chopped

1 tbl. diced jalapeño pepper, seeds removed (optional)

2 tbl. dried parsley flakes

1 tbl. butter

1 tbl. olive oil

3 tbls. flour

1 (10 3/4-oz.) can cream of potato soup

2 cloves garlic, minced

1/2 tsp. Tony Chachere's Original Seasoning

1/2 tsp Old Bay seasoning

1 (15 1/4-oz.) can whole-kernel corn, drained

1 lb. shrimp, peeled and deveined (crawfish tails may be substituted)

Easy Pie Crust (recipe follows)



1. Sauté onion, bell pepper, jalapeño and parsley in butter and olive

oil over medium heat until translucent.

2. Add flour and blend for 2 minutes.

3. Add soup, garlic and seasoning. Add corn and shrimp. Correct

seasoning. Cook until shrimp are pink.

4. Place half of the Easy Pie Crust in a (9-inch) pie plate. Pour

mixture into shell. Cover with remaining pastry.

Flute edges and pierce top to vent steam.

5. Bake at 350 degrees for about 1 hour or until crust is golden brown.



Easy Pie Crust



Makes 2 (1-crust pie) shells or 1 (2-crust) pie shell.



2 cups all-purpose flour

2 tsps. salt

1/2 cup vegetable oil

1/4 cup milk



1. In a bowl, combine flour and salt. Add vegetable oil and milk. Mix.

2. Divide dough in half. Roll out between pieces of waxed paper

Impossible Salmon and Asparagus Pie



1 lb. asparagus, cut into 1" pieces

3 sliced green onions, thinly sliced

1-1/2 cups shredded Swiss cheese

1 can (6 oz.) salmon, drained, skin and bones removed, flaked

1-1/4 cups milk

3 eggs

1 cup Bisquick baking mix

1/2 tsp. dried basil

1/8 tsp. ground black pepper



Preheat oven to 400º F.



Grease a 10" pie plate. Layer asparagus, onions, 3/4 cup Swiss cheese, and

the

salmon into the pie plate.



In medium bowl, combine milk, eggs, baking mix, basil, and pepper and beat

with wire

whisk until smooth. Pour over salmon.



Bake at 400º F., for 40 to 45 minutes until a knife inserted in the center of

the pie comes

out clean.



Sprinkle with remaining 3/4 cup Swiss cheese and bake 2 to 3 minutes longer

until cheese

is melted. Let stand 5-10 minutes before serving.



Makes: 6-8 servings.

Impossible Salmon and Asparagus Pie



1 lb. asparagus, cut into 1" pieces

3 sliced green onions, thinly sliced

1-1/2 cups shredded Swiss cheese

1 can (6 oz.) salmon, drained, skin and bones removed, flaked

1-1/4 cups milk

3 eggs

1 cup Bisquick baking mix

1/2 tsp. dried basil

1/8 tsp. ground black pepper



Preheat oven to 400º F.



Grease a 10" pie plate. Layer asparagus, onions, 3/4 cup Swiss cheese, and

the

salmon into the pie plate.



In medium bowl, combine milk, eggs, baking mix, basil, and pepper and beat

with wire

whisk until smooth. Pour over salmon.



Bake at 400º F., for 40 to 45 minutes until a knife inserted in the center of

the pie comes

out clean.



Sprinkle with remaining 3/4 cup Swiss cheese and bake 2 to 3 minutes longer

until cheese

is melted. Let stand 5-10 minutes before serving.



Makes: 6-8 servings.

Spicy Fisherman's Pie



Makes: 6 servings



"A hearty meal in one casserole with cod fillets and vegetables

in a creamy sauce, topped with mashed potatoes and cheese."



Ingredients



2 tablespoons olive oil

1 medium onion, chopped

1 medium carrot, chopped

1 cup heavy cream or single cream

3 pounds potatoes, peeled and chopped

1 (8 ounce) package Cheddar cheese, shredded

1/4 cup chopped fresh parsley

2 (6 ounce) fillets cod or other white fish fillets, cut into 1-inch pieces

1/4 teaspoon hot chili powder

3 tablespoons milk

1 tablespoon butter



Directions



1. Preheat the oven to 400 degrees F (200 degrees C). Lightly grease a

9x13 inch baking dish.

2. Place potatoes into a pot with enough water to cover. Bring to a

boil, and cook until tender, about 10 minutes.

Drain and mash with milk and butter until smooth.

3. Heat oil in a large skillet over medium heat. Fry onion, carrots and

celery in the oil until starting to soften.

Season with salt, pepper and chili powder. Stir in the cream and

parsley, and remove from the heat.

4. Place fish in an even layer in the bottom of the prepared baking dish.

Pour the cream and vegetable mixture over the fish, then cover with a

layer of mashed potatoes.

Sprinkle shredded cheese over the top.

5. Bake for 40 minutes in the preheated oven, or until piping hot

throughout.

Shrimp Boil Pie



Serves 6.



1 large onion, chopped

1 large bell pepper, chopped

1 tbl. diced jalapeño pepper, seeds removed (optional)

2 tbl. dried parsley flakes

1 tbl. butter

1 tbl. olive oil

3 tbls. flour

1 (10 3/4-oz.) can cream of potato soup

2 cloves garlic, minced

1/2 tsp. Tony Chachere's Original Seasoning

1/2 tsp Old Bay seasoning

1 (15 1/4-oz.) can whole-kernel corn, drained

1 lb. shrimp, peeled and deveined (crawfish tails may be substituted)

Easy Pie Crust (recipe follows)



1. Sauté onion, bell pepper, jalapeño and parsley in butter and olive

oil over medium heat until translucent.

2. Add flour and blend for 2 minutes.

3. Add soup, garlic and seasoning. Add corn and shrimp. Correct

seasoning. Cook until shrimp are pink.

4. Place half of the Easy Pie Crust in a (9-inch) pie plate. Pour

mixture into shell. Cover with remaining pastry.

Flute edges and pierce top to vent steam.

5. Bake at 350 degrees for about 1 hour or until crust is golden brown.



Easy Pie Crust



Makes 2 (1-crust pie) shells or 1 (2-crust) pie shell.



2 cups all-purpose flour

2 tsps. salt

1/2 cup vegetable oil

1/4 cup milk



1. In a bowl, combine flour and salt. Add vegetable oil and milk. Mix.

2. Divide dough in half. Roll out between pieces of waxed paper.

Biscuit Topped Seafood Gumbo Pie



Gumbo:



3 tablespoons plus 1 teaspoon vegetable oil

3 tablespoons all-purpose flour

3 tablespoons butter

3/4 pound smoked sausage, sliced

3/4 pound cooked boneless ham steak, cut into 2 by 1/4 inch strips

1 large onion, chopped

2 garlic cloves, minced

1/2 green bell pepper, chopped

1/2 red bell pepper, chopped

1 small celery rib, minced

3 tablespoons rice

2 cups chicken stock

2 teaspoons fresh lemon juice

1/2 teaspoon cayenne pepper

3/4 pound shrimp, shelled

1/2 pound okra, sliced

salt and freshly ground black pepper



Biscuit topping:



2 cups all-purpose flour

1 tablespoon baking powder

2 teaspoons sugar

1/2 teaspoon baking soda

1/2 teaspoon salt

6 1/2 tablespoons cold butter

3/4 cup buttermilk



Make the gumbo: In a heavy medium skillet, combine 3 tablespoons of

the oil with the flour and cook over moderately low heat, stirring

occasionally, until the roux is dark mahogany in color, about 1 hour.

Do not let burn. Immediately remove from heat.

In a medium flameproof casserole, melt 2 tablespoons of the butter

with the remaining 1 teaspoon oil. Add the sliced sausage and cook over

moderate heat until well browned, about 5 minutes. Transfer to a plate

with a

slotted spoon. Add the ham strips to the casserole and cook until lightly

browned, about 7 minutes; add to the plate with the sausage slices.

Add the remaining 1 tablespoon butter and the onion to the casserole.

Cook over moderate heat, stirring constantly, until softened and

translucent, about 2 minutes. Reduce the heat to moderately low and add

the garlic,

green and red bell peppers, celery and rice. Cook, stirring, for 5

minutes longer.

Reheat the brown roux if necessary. Scrape it into the casserole with

the vegetables and rice. Stir in the chicken stock and lemon juice.

Bring to a boil over high heat. Add the sausages and ham, reduce the heat to

moderately low and cook, covered, for 25 minutes.

Stir in the cayenne, shrimp and okra and season with salt and black

pepper to taste. Cook, stirring once or twice, for 2 minutes. Remove

from the

heat.

Make the topping: Preheat the oven to 450F. In a medium bowl, combine

the flour, baking soda and salt. Cut in the 5 1/2 tablespoons of the

butter until the mixture resembles coarse crumbs. Stir in the buttermilk

until a soft dough forms.

On a lightly floured surface, roll out the dough 1/2 inch thick. Using

a 2 1/2 inch round cutter, stamp out 12 biscuits.

Melt the remaining 1 tablespoon butter. Pour the hot gumbo into a

shallow 9 inch round baking dish. Arrange the biscuits on top and brush

with

the melted butter. Bake until the biscuits are puffed and golden brown,

about 20 minutes.