Tuesday, January 17, 2017

IMPOSSIBLE PIES


12/28/16 Cook’s Corner
Betty Kaiser

Quick and Easy Meals

Hey, folks, here we are at the end of another year. I know, you think I’m going to say, “Where did the time go?” Well, where did it go?


 Honestly, in many ways this was one of the longest years of my life. It seemed that every time I turned around something was going wrong in my life, my family and friends or around the world. On the other hand, looking back, the months seemed to zoom by and just yesterday I was saying, “Where did summer go?

Now, spring, summer and fall are gone and we are looking at winter 2017. Also, if you cooked a big Christmas dinner you’re probably looking at lots of leftovers and that can get old—literally. So I hope you enjoy figuring out how to eat all of that corn bread stuffing because today’s column is not going to help you out.

Instead, because I know you’re tired of cooking, we’re going to look at some quick and easy casserole alternatives. Remember the “Impossible Pies”? Well, they’re back with some interesting combinations and no exotic ingredients.

The pies are not really pies at all. They are more of a hybrid casserole baked in a pie pan or whatever the recipe calls for. You layer all the ingredients in one dish, put it in the oven to bake and voila! The pie makes its own soft crust and the filling rises to the top.

Now, don’t expect the “crust” to have the taste or texture of a pastry style pie crust. The texture is soft, not crunchy. Also, these pies are at their best when eaten shortly after baking. They will keep several days in the refrigerator but re-heated, the quality will suffer.

There are only three basic ingredients in an Impossible Pie plus the filling of your choice. Eggs, milk and Bisquick are mixed in a blender and poured over the recipe’s other ingredients. It’s simple. Main dishes can be plain (hamburger and cheese) or spicy (enchilada sauce and green chili) or a sweet dessert like today’s lemon and sugar pie.

Today’s recipes are a blend of the old and new. I have printed the Bacon Pie because it’s so good, it makes a nice quiche like brunch dish if you’re in a hurry. The Taco-Tamale Pie is a new-to-me variation on the original recipe. Again, quick and easy. The Chili-hot dog Pie is different but hopefully kids will love it. Enjoy!

Impossible Bacon Pie

12 slices bacon, fried and crumbled
1 cup Swiss cheese, shredded (add more if you like)
1/3 cup green onion, sliced
2 cups milk
1 cup Bisquick baking mix
4 eggs
1/2 teaspoon salt
1/8 teaspoon pepper

Preheat oven to 400 F.
Lightly grease 10-inch quiche dish or pie plate. Sprinkle bacon, cheese and onion in plate. Beat remaining ingredients until smooth: one minute with hand beater or 15 seconds on high speed of blender. Pour into plate. Bake 30-35 min. or until knife inserted halfway between center and edge comes out clean. Let stand 5 min. before serving. Serves 6.

Note: Ground and browned sausage can be substituted for the bacon.

Impossible Taco-Tamale Pie

Filling:
1 pound ground beef
1/4 cup chopped onion
1/2 envelope taco seasoning mix
1 can tomatoes, drained and chopped
1 small can diced green chilies
1/2 small can enchilada sauce
1/2 cup salsa
1/2 cup frozen or canned corn
1 can pinto and/or chili beans, drained
1 small can sliced black olives, drained
1-2 cups cheddar cheese, grated

Topping:
1/2 cup Bisquick or other baking mix
1/4 cup cornmeal
1 cup buttermilk (regular milk is okay)
2 eggs

Garnish:
Shredded lettuce lightly mixed with Italian dressing
Diced tomatoes
Salsa
Sour cream

Preheat oven to 400° F.
Grease an 8x8-inch baking dish.

Cook beef and onion in skillet, stirring until brown; drain. Stir in remaining ingredients (except cheese) and place in baking dish. Mix topping ingredients together and pour over meat mixture, allowing the baking mix to flow down around the meat. Bake 25 minutes. Sprinkle with cheese and bake until knife inserted in center comes out clean.

Allow to cool for 5 minutes. Cut and serve, garnished as desired.

Impossible Chili Dog Pie
(Serves 6-8)

6 hot dogs, sliced
1/3 cup chopped onions
1 can of chili, warmed
1 1/2 C. milk
3/4 C. biscuit mix
3 eggs
1 1/2 C. Shredded Cheese (more if desired)

Preheat oven to 400° F. Grease 9 x 13 inch baking dish.

Spread hot dogs and onions evenly in dish. Spoon canned chili over hot dogs and onions. Sprinkle with ½ of shredded cheese. Put milk, biscuit mix and eggs in blender. Beat until smooth. Pour batter over the meat and chili. Sprinkle with remaining cheese. Bake until knife inserted into center comes out clean, about 30 to 45 minutes. Remove from oven and cool 5 minutes before cutting.

Lemon Impossible Pie
(Serves 8)

1 c. milk
1 c. sugar
3/4 c. lemon juice
1 tbsp. grated lemon peel
1/2 c. baking mix
4 eggs
1/2 c. butter, diced

Preheat oven to 350° F. Grease 10-inch pie plate.

Place all ingredients in blender and blend 2-3 minutes or mix well with electric beater. Pour into pie plate. Bake for 40-45 minutes or until custard is set. Sprinkle 1 teaspoon sugar over baked pie. Place under broiler until slightly browned. Cool and serve with whipped cream if desired.

Keep it simple and keep it seasonal!
Betty Kaiser’s Cook’s Corner is dedicated to sharing a variety of recipes
 that are delicious, family oriented and easy to prepare.



Chuck's Omelete 101

Flipped and in the pan

Ready to serve (add garnish)
11/30/16 Cook’s Corner
Betty Kaiser

Chuck's Omelete 101

Customers at our family business (Kaiser’s Country Diner) would often stick their heads in the kitchen window and ask, “Is Chuck cooking today?” My husband was known as a creative, generous cook who didn’t cut corners. If Chuck was working the line or just in the kitchen you were in for a good meal—especially if it was one of his specialty omelets.

Chuck was not a trained chef in the classical sense. He started out in the food business as a wholesale food and beverage purveyor to hospitals, military bases and restaurants. His territory ranged from Los Angeles to Santa Maria, Calif. He was successful in sales but I was the cook in the family. After going into the restaurant business, he became a great cook under the tutelage of an elderly Japanese chef who was a former customer.

Chuck met Tom Yononaka on a cold call sale to his small cafĂ© in Ventura. Tom was getting ready to retire from his business about the time that we opened Kaiser’s Country Diner. We desperately needed a good cook and Tom needed something to keep him busy a few hours a day. He stayed with us for ten years.

Tom was a quiet, soft-spoken gentleman with an interesting background. When WWII broke out, his parents and siblings were one of the Japanese families living on the West Coast where they were interned. Tom was about 18 years old when he was recruited to join the U.S. Army. A loyal U.S. citizen who spoke Japanese, he was trained as a sniper to be parachuted behind the lines in Japan. After the war, he returned to Los Angeles where he trained as a chef. His career was exhibition cooking at the famous Clifton’s Cafeteria until he retired and moved to Ventura.

Clean, neat and efficient his cooking skills were breathtaking and he was a stabilizing force for the short order cooks who wanted to be part of our kitchen. He made chefs out of those who were teachable and Chuck was his best pupil. Nothing went out of our kitchen unless it met Tom’s standards. His culinary skills would put today’s television cooks to shame.

Our breakfast business was renown for our omelettes. Thanks to Tom, they were tall, fluffy and tasty. They were never heavy and greasy like so many restaurants serve. Chuck was Tom’s first and best pupil. He says that Tom taught him everything he needed to know except how to flip two omelets at the same time!

Today, my husband still makes the omelettes at our house. They are still light and fluffy and so good that I seldom order one at a restaurant. When I asked him to share his secrets with my readers, he smiled and said, “It’s no secret. It’s a skill.” So here goes. If you’ve always wanted to make an omelet like a professional…read his Omelete 101 directions carefully. You can do it!

Before attempting the omelet, practice flipping. Not eggs but toast! Chuck said that Tom taught him and all of our cooks how to practice flipping toast before they flipped eggs. You’ll understand why as you keep reading. Omelet tossing is a skill that I’ve never perfected but I can do oven omeletes. Thankfully, my husband is a pro. Enjoy!

CHUCK’S OMELETE 101
(Serves 1 or 2 generously)

3 eggs, whipped until fluffy
3 tablespoons milk or cream
A dash of salt and pepper
3 teaspoons butter

Add cream, salt and pepper to whipped eggs. On high, melt butter in a skillet until it sizzles. Pour egg mixture into skillet. As the eggs on the bottom start to set, start lifting the set part slightly with a spatula.

 Let the uncooked portion flow underneath and cook. When the bottom is cooked, take the pan to the kitchen sink, swirl eggs to be sure the omelet is loose. (Professional cooks flip them at the stove. I don’t recommend it for beginners!)

Tilt pan downward, pull back, flip up and catch with pan. Put back on the stove, turn off the heat (the bottom will continue cooking and fill with desired ingredients. As soon as the mixture seems set, fold or roll it over. Garnish as desired. Serve immediately with country fried potatoes, toast or biscuits.

EASY PUFFY OVEN OMELETE
(An old Betty Crocker recipe)

4 eggs
4 tablespoons cream
Salt and pepper to taste
1/4 teaspoon cream of tartar
2 tablespoons butter

Preheat oven to 350 degrees,

Separate eggs and beat egg whites until stiff with cream of tartar. Beat egg yolks until thick and lemon colored; beat in cream. Fold into beaten whites. Pour into sizzling butter in a heavy, ovenproof skillet. Turn heat to low. Cook slowly until light brown underneath (about 10 min.) and no fingerprint shows when touched. Bubbles will appear and mixture will look moist.

Place in skillet in oven and bake until light brown on top about 10-15 min. Make 1/2-inch deep crease across omelet. Slip turner under, tip skillet to loosen omelet and fold in half. Roll omelet top side down onto hot platter.

Serve with a hot cheese or mushroom sauce or a creamed chicken, ham or asparagus sauce. Serves 2 with a side dish of fruit and rolls.

Keep it simple and keep it seasonal! 
Betty Kaiser’s Cook’s Corner is dedicated to sharing a variety of recipes
 that are delicious, family oriented and easy to prepare.