akaShag

Impossible pie is a Bisquick-based recipe with either broccoli or asparagus, diced onion, shredded cheese and baked in the oven. It is delicious. My recipe: Doctor Doug’s Broccoli (or Asparagus) Impossible Pie 1 good-size head of broccoli, cut into bite-sized pieces OR about a pound of asparagus, woody ends broken off and discarded, then cut into pieces 2 cups shredded cheddar cheese 2/3 cup chopped onion 1 1/3 cup milk 3 eggs 3/4 cup Bisquick (packed down) see note 2. 1/2 tsp Hy’s seasoned salt 1/4 tsp pepper Preheat oven to 400 F. Mix the broccoli, the cheese and the onion in a greased pie plate (or 2 pie plates, usually, see note 2). Beat the eggs, milk, Bisquick and S&P until smooth, pour over the broccoli/etc. Bake 25-35 minutes until cooked. My batch always ends up too big for one pie plate so I make two. I use whatever comes as a "head" of broccoli in the grocery store, usually two to three heads of course, using both the flowerlets and most of the stalk, down to about the last inch and a half, which is too tough and stringy. I use less cheese than the recipe calls for, and never top it at the end with more cheese. I always use more Bisquick than the recipe calls for, and the batter is still about the consistency of pancake batter. I find it takes longer than 35 minutes, usually closer to 45 minutes, but I keep a close eye on it. It is cooked when you can put a skewer or toothpick or similar into the pie and it comes out clean. The top should be a nice golden brown. You can make the recipe with asparagus instead of the broccoli, but do include the onion whether you use broccoli or asparagus, it really adds a lot of flavour. Indeed, I like the asparagus better than the broccoli. Bon appetit! “Doctor” Doug Notes from April 2020: Pre-heat the oven! This is important!!! A better cooking pan is a rectangular cake pan, just make a bit more of the batter. The end product is nicer and it doesn’t over-flow the rim and make a mess. Italiano shredded cheese also makes a very nice flavoured pie.

Two nights ago, BBQ venison steaks and corn bread, both of which I did photograph, and Asparagus Impossible Pie, which I neglected to photograph. The venison are bottom round steaks at the bottom of the pan, and loin steaks at the top, cooked nice and rare.

Turnips, rutabaga, parsnips, beets, brussel sprouts, cabbage, all spawn of the devil. Good food for pigs....🙄 Vegetables are what FOOD eats.

I also hate turnip............ .........and don't care for split peas......

Thanks Brian. I see that I have only eaten two of the four "must eat" NF dishes on that link. I'd just as soon have a root canal as eat anything with cabbage in it, so Jiggs Dinner is out the window, but I liked fish and brewis, and I liked bakeapple jam. Now to try some toutons! Funny I never saw any word of them when I was in NF for three weeks last summer. And my late mother-in-law (from NF) never mentioned them that I know of either. You learn something new every day............. Doug

I just watched that video, very interesting, but I can't for the life of me catch what she calls the bread fried in the pan. It sounds like "troutin" to my ears, but I know that troutin is fishing in a brook. Brian, what is she saying?

Steelies not in the river mouths yet, Brian? I guess they open inland on the third Saturday, same as ever? That was an annual religious holiday for me for years, right up there with the first Monday in November and what used to be the last Saturday in June..........

Excellent deal smitty! And a top quality product. Mine is a Lagostina, also bought at CTC on sale years ago. Doug

Pleased to oblige............ MARCEL’S BANNOCK RECIPE 2.5 CUPS ALL PURPOSE FLOUR 5 TSP BAKING POWDER 0.5 TSP SALT 2 TBSP WHITE SUGAR 3 TBSP LARD 1 CUP WATER Combine dry ingredients, mix well, add lard and work it to form fine crumbs. (Use two table knives to “cut” the dough for this.) Add water a bit at a time, stir and knead. Fry in a cast iron frying pan with enough oil (or lard) to keep it from sticking. Start the pan on high and reduce immediately to medium. Bannock is cooked when it is golden brown. This dough can also be shaped into a thick string, wrapped around a green stick, and cooked over an open fire. Serve warm. For inquiring minds, Marcel is an old buddy, and this is a hunt camp and fishing camp favourite for decades. After I made the dough, I turned it onto a sheet of lightly floured parchment paper to do the final kneading, and division of the dough into four parts. It made it easier to work with, and I transferred the four part loaves into the frying pan straight off the parchment paper. Doug

So it has been many moons since I made bannock, and I always cooked it in a cast iron fry pan, or wrapped it around sticks and roasted it over a camp fire. But my only cast iron fry pan here at the house is a twenty-inch, twenty-pound monster, and I don't put it on my glass stove top. So I gave it a try with a non-stick fry pan. It worked out just fine, although I think cast iron would have given me a more golden baked look. Anybody want the recipe, I am happy to provide. It was VERY tasty, even if I do say so myself. Doug

No worries Cliff, I can do a google search.

Cliff, did you cook that from scratch, no starter? If yes, please post a recipe and how-to. Doug

Works until you lose electricity............which is why I can stuff...........

The whole meat and ground meat recipes produce a canned product like cooked meat/ground meat and is NOT CURED. The salt in them is simply for flavouring - you can absolutely can the meat without salt. Sausages may or may not be cured, but in general I would only can fresh sausage, not prepared sausages. And of course bacon is cured. What you put into the jars is basically what you get out of them but of course it is cooked, and sealed. BTW all of the recipes are my own, and by all means experiment to get the flavours YOU want.