Guest guest Posted October 17, 2007 Report Share Posted October 17, 2007 2 cups (1 pound) chopped fresh broccoli or sliced fresh cauliflower OR 1 (10 oz.) pkg. frozen chopped broccoli or cauliflower, thawed and drained or other interesting mixed veggies (do not cook frozen ones) 1 1/2 cups milk 3/4 cup baking mix 1/2 cups chopped onion 3 large eggs 1/2 cups chopped green pepper 1 teaspoon salt 1 cup shredded cheese (cheddar or Swiss plus Parmesan) 1/4 teaspoon pepper 1/8 teaspoon ground nutmeg 1 tablespoon fresh minced parsley Trim off large leaves of broccoli. Remove tough ends of lower stalks, and wash broccoli thoroughly, cut flowerets and stems into thin slices. Combine broccoli, onion, and 1/4 cup water in a saucepan, cover and cook over medium heat 6 to 8 minutes. Drain thoroughly, pressing out moisture with paper towels. Heat oven to 400 degrees. Lightly grease pie plate, 10 by 1 1/2 inches. Heat 1 inch salted water (1/2 teaspoon salt to 1 cup water) to boiling. Add broccoli. Cover and heat to boiling. Cook about 5 minutes (7 minutes in high altitudes) or until almost tender, drain thoroughly. Mix broccoli, onion, green pepper and cheese in pie plate. Beat remaining ingredients 15 seconds in blender on high, 1 minute with hand beater or until smooth. Pour into pie plate. Bake 35-40 minutes or until golden brown and knife inserted halfway between center and edge comes out clean. Let stand 5 minutes before serving. Garnish as desired. Refrigerate any remaining pie. Makes 6 servings. YOGURT VEGGIE PIE: Omit cheese and milk and use only 2 large eggs. Blend 1 cup sour cream or thick yogurt PLUS 1 cup cottage cheese into the baking mix blend. SPINACH PIE: Substitute 1 package (10 ounces) frozen spinach, thawed and drained, or 1 pound fresh spinach lightly cooked and chopped for the broccoli. Do not cook frozen spinach first. Omit green pepper. Substitute Swiss cheese for the Cheddar cheese. Add 1/4 teaspoon ground nutmeg. Continue as directed - except bake about 30 minutes (35 minutes in high altitudes). ASPARAGUS PIE: Substitute 2 cups lightly cooked asparagus pieces for the broccoli. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 18, 2007 Report Share Posted October 18, 2007 In a message dated 10/18/2007 7:12:45 AM Pacific Daylight Time, blue31167 writes: Probably a silly question but what's baking mix...is that like baking powder? Jiffy or Bisquick. I always buy Jiffy, because it is manufactured in a town about 5 miles from my home. Amy ************************************** See what's new at http://www.aol.com Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 18, 2007 Report Share Posted October 18, 2007 Probably a silly question but what's baking mix...is that like baking powder? Thx!! Susan <hobi_sheliya wrote: 2 cups (1 pound) chopped fresh broccoli or sliced fresh cauliflower OR 1 (10 oz.) pkg. frozen chopped broccoli or cauliflower, thawed and drained or other interesting mixed veggies (do not cook frozen ones) 1 1/2 cups milk 3/4 cup baking mix 1/2 cups chopped onion 3 large eggs 1/2 cups chopped green pepper 1 teaspoon salt 1 cup shredded cheese (cheddar or Swiss plus Parmesan) 1/4 teaspoon pepper 1/8 teaspoon ground nutmeg 1 tablespoon fresh minced parsley Trim off large leaves of broccoli. Remove tough ends of lower stalks, and wash broccoli thoroughly, cut flowerets and stems into thin slices. Combine broccoli, onion, and 1/4 cup water in a saucepan, cover and cook over medium heat 6 to 8 minutes. Drain thoroughly, pressing out moisture with paper towels. Heat oven to 400 degrees. Lightly grease pie plate, 10 by 1 1/2 inches. Heat 1 inch salted water (1/2 teaspoon salt to 1 cup water) to boiling. Add broccoli. Cover and heat to boiling. Cook about 5 minutes (7 minutes in high altitudes) or until almost tender, drain thoroughly. Mix broccoli, onion, green pepper and cheese in pie plate. Beat remaining ingredients 15 seconds in blender on high, 1 minute with hand beater or until smooth. Pour into pie plate. Bake 35-40 minutes or until golden brown and knife inserted halfway between center and edge comes out clean. Let stand 5 minutes before serving. Garnish as desired. Refrigerate any remaining pie. Makes 6 servings. YOGURT VEGGIE PIE: Omit cheese and milk and use only 2 large eggs. Blend 1 cup sour cream or thick yogurt PLUS 1 cup cottage cheese into the baking mix blend. SPINACH PIE: Substitute 1 package (10 ounces) frozen spinach, thawed and drained, or 1 pound fresh spinach lightly cooked and chopped for the broccoli. Do not cook frozen spinach first. Omit green pepper. Substitute Swiss cheese for the Cheddar cheese. Add 1/4 teaspoon ground nutmeg. Continue as directed - except bake about 30 minutes (35 minutes in high altitudes). ASPARAGUS PIE: Substitute 2 cups lightly cooked asparagus pieces for the broccoli. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 18, 2007 Report Share Posted October 18, 2007 In a message dated 10/18/2007 10:41:20 A.M. Eastern Daylight Time, jtwigg writes: I've never seen Jiffy baking mix before, but I know that Jiffy Cornbread mix in a small box, has lard in it. the baking mix has vegetable shortening. Amy ************************************** See what's new at http://www.aol.com Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 18, 2007 Report Share Posted October 18, 2007 I've never seen Jiffy baking mix before, but I know that Jiffy Cornbread mix in a small box, has lard in it. Bisquick or Pioneer Baking mixes are fine though. Judy - akfral Thursday, October 18, 2007 9:19 AM Re: BASIC VEGETABLE PIE In a message dated 10/18/2007 7:12:45 AM Pacific Daylight Time, blue31167 writes: Probably a silly question but what's baking mix...is that like baking powder? Jiffy or Bisquick. I always buy Jiffy, because it is manufactured in a town about 5 miles from my home. Amy ************************************** See what's new at http://www.aol.com Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 18, 2007 Report Share Posted October 18, 2007 Check on the " Jiffy " box. I don't know about their baking mix, but a lot of their products use animal shortening. Shen Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 18, 2007 Report Share Posted October 18, 2007 i think bisquick or similar. Lisa Hinkle <blue31167 wrote: Probably a silly question but what's baking mix...is that like baking powder? Thx!! Susan <hobi_sheliya wrote: 2 cups (1 pound) chopped fresh broccoli or sliced fresh cauliflower OR 1 (10 oz.) pkg. frozen chopped broccoli or cauliflower, thawed and drained or other interesting mixed veggies (do not cook frozen ones) 1 1/2 cups milk 3/4 cup baking mix 1/2 cups chopped onion 3 large eggs 1/2 cups chopped green pepper 1 teaspoon salt 1 cup shredded cheese (cheddar or Swiss plus Parmesan) 1/4 teaspoon pepper 1/8 teaspoon ground nutmeg 1 tablespoon fresh minced parsley Trim off large leaves of broccoli. Remove tough ends of lower stalks, and wash broccoli thoroughly, cut flowerets and stems into thin slices. Combine broccoli, onion, and 1/4 cup water in a saucepan, cover and cook over medium heat 6 to 8 minutes. Drain thoroughly, pressing out moisture with paper towels. Heat oven to 400 degrees. Lightly grease pie plate, 10 by 1 1/2 inches. Heat 1 inch salted water (1/2 teaspoon salt to 1 cup water) to boiling. Add broccoli. Cover and heat to boiling. Cook about 5 minutes (7 minutes in high altitudes) or until almost tender, drain thoroughly. Mix broccoli, onion, green pepper and cheese in pie plate. Beat remaining ingredients 15 seconds in blender on high, 1 minute with hand beater or until smooth. Pour into pie plate. Bake 35-40 minutes or until golden brown and knife inserted halfway between center and edge comes out clean. Let stand 5 minutes before serving. Garnish as desired. Refrigerate any remaining pie. Makes 6 servings. YOGURT VEGGIE PIE: Omit cheese and milk and use only 2 large eggs. Blend 1 cup sour cream or thick yogurt PLUS 1 cup cottage cheese into the baking mix blend. SPINACH PIE: Substitute 1 package (10 ounces) frozen spinach, thawed and drained, or 1 pound fresh spinach lightly cooked and chopped for the broccoli. Do not cook frozen spinach first. Omit green pepper. Substitute Swiss cheese for the Cheddar cheese. Add 1/4 teaspoon ground nutmeg. Continue as directed - except bake about 30 minutes (35 minutes in high altitudes). ASPARAGUS PIE: Substitute 2 cups lightly cooked asparagus pieces for the broccoli. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 18, 2007 Report Share Posted October 18, 2007 Sorry... The basic baking mix is or can be.... Bisquick,.....or....Jif.....or Krusteze....or even your own ! I know some place around here i have my recipie for home made and will try to find and post that. Susan http://www.jaxtr.com/sheliya Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 19, 2007 Report Share Posted October 19, 2007 I avoid Jiffy because of the lard in the corn muffin mix. I dont trust them. , " wwjd " <jtwigg wrote: > > I've never seen Jiffy baking mix before, but I know that Jiffy Cornbread mix in a small box, has lard in it. > > Bisquick or Pioneer Baking mixes are fine though. > Judy > - > akfral > > Thursday, October 18, 2007 9:19 AM > Re: BASIC VEGETABLE PIE > > > > In a message dated 10/18/2007 7:12:45 AM Pacific Daylight Time, > blue31167 writes: > > Probably a silly question but what's baking mix...is that like baking > powder? > > Jiffy or Bisquick. I always buy Jiffy, because it is manufactured in a town > about 5 miles from my home. Amy > > ************************************** See what's new at http://www.aol.com > > Quote Link to comment Share on other sites More sharing options...
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