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  1. #1 Recipes For A Recession 
     

  2. #2  
    You can't beat the fabled Impossible Pie for a budget-friendly dish. It can be as sinful or virtuous as you like. Here's a veggie version:



    Bisquick Crustless Quiche

    Heat oven to 350 degrees.
    Butter or spray a 9 or 10 inch pie plate
    In a skillet, saute vegetables of your choice in a little oil.
    In a 4 cup measuring cup . . .
    Beat 3 large farm fresh eggs.
    Add 1/2 cup bisquick.
    Add 1 1/2 cups milk.
    Add 1/2 teaspoon salt.
    Add 1/4 teaspoon pepper.
    In the pie plate, put your veggies, then 1 1/2 cups cheese of your choice.
    Pour the bisquick, milk and egg mixture on top.
    Bake for 50 minutes.

    Lovella

    If you feel suspicious about Bisquick (I know I do), just make your own mix:

    Homemade Bisquick Mix

    adapted from allrecipes

    * 5 cups flour
    * 1/4 cup baking powder
    * 2 Tbsp. sugar
    * 1 tsp. salt
    * 1 cup butter or margarine

    1. Mix together flour, baking powder, sugar and salt. Cut in butter until mixture is crumbly.
    2. Store in an airtight container for up to 6 weeks or in the freezer for longer storage.

    Makes approx: 6 cups

    (courtesy of Kitchen Simplicity)

    These Impossible Pies will accommodate virtually any mix of veggies, meats, cheeses, and spices. They are great for leftovers (very thrifty). You can sub broth for the milk for a different and lower calorie version.

    A slice of Impossible Pie with a big salad is a good dinner and the leftovers pack up wonderfully for lunch at work or school - no reheating needed. :)
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  3. #3  
    An Adversary of Linda #'s
    Join Date
    Aug 2005
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    Quote Originally Posted by Gingersnap View Post
    You can't beat the fabled Impossible Pie for a budget-friendly dish. It can be as sinful or virtuous as you like. Here's a veggie version:



    Bisquick Crustless Quiche

    Heat oven to 350 degrees.
    Butter or spray a 9 or 10 inch pie plate
    In a skillet, saute vegetables of your choice in a little oil.
    In a 4 cup measuring cup . . .
    Beat 3 large farm fresh eggs.
    Add 1/2 cup bisquick.
    Add 1 1/2 cups milk.
    Add 1/2 teaspoon salt.
    Add 1/4 teaspoon pepper.
    In the pie plate, put your veggies, then 1 1/2 cups cheese of your choice.
    Pour the bisquick, milk and egg mixture on top.
    Bake for 50 minutes.

    Lovella

    If you feel suspicious about Bisquick (I know I do), just make your own mix:

    Homemade Bisquick Mix

    adapted from allrecipes

    * 5 cups flour
    * 1/4 cup baking powder
    * 2 Tbsp. sugar
    * 1 tsp. salt
    * 1 cup butter or margarine

    1. Mix together flour, baking powder, sugar and salt. Cut in butter until mixture is crumbly.
    2. Store in an airtight container for up to 6 weeks or in the freezer for longer storage.

    Makes approx: 6 cups

    (courtesy of Kitchen Simplicity)

    These Impossible Pies will accommodate virtually any mix of veggies, meats, cheeses, and spices. They are great for leftovers (very thrifty). You can sub broth for the milk for a different and lower calorie version.

    A slice of Impossible Pie with a big salad is a good dinner and the leftovers pack up wonderfully for lunch at work or school - no reheating needed. :)
    Clara would be proud of you !
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  4. #4  
    Quote Originally Posted by megimoo View Post
    Clara would be proud of you !
    I hope so. These savory pies actually taste a lot better than people think they will. It's all in the seasoning. ;)
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  5. #5  
    HR Corporate Scum patriot45's Avatar
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    May 2008
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    It was actually cold here and we made one of the cheapest meals you can make that will fill you up and then some! Pea soup with smoked ham hocks! MMMmmmm!

    : “Grow your own dope. Plant a liberal.”
    ” Obummercare, 20 percent of the time it works everytime.
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  6. #6  
    Grouchy Old Broad Kay's Avatar
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    Quote Originally Posted by Gingersnap View Post
    If you feel suspicious about Bisquick (I know I do), just make your own mix:
    Why are you suspicious of Bisquick?
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  7. #7  
    Quote Originally Posted by Kay View Post
    Why are you suspicious of Bisquick?
    It uses hydrogenated oil (trans fat). I have no problem with real fats, including lard and duck fat, but I draw the line at hydrogenated fats. The homemade kind functions exactly the same as the boxed mix but you need to keep it in the freezer. This is no problem since it doesn't need thawing at all.
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  8. #8  
    An Adversary of Linda #'s
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    Quote Originally Posted by patriot45 View Post
    It was actually cold here and we made one of the cheapest meals you can make that will fill you up and then some! Pea soup with smoked ham hocks! MMMmmmm!
    When are you going to start baking your own bread ?Once you get over the initial fears it's easy !
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  9. #9  
    CU's Tallest Midget! PoliCon's Avatar
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    Aug 2008
    Location
    Pittsburgh PA
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    We have a few family recipes that have been passed down from the depression - and generally they are pretty tasty :) The only one I have NEVER liked was macaroni tomatoes and bacon . . . ICK. What a horrible way to treat bacon! :(
    Stand up for what is right, even if you have to stand alone.
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  10. #10  
    Grouchy Old Broad Kay's Avatar
    Join Date
    Feb 2010
    Location
    Midland, Tx
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    3,699
    Ah gotcha on the Bisquick.
    I never use it, so was just curious what was wrong with it.
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