"Gravel" Impossible Pie Recipes
Here's a question from Dawn, one of our readers:
Alice Osborne had an article awhile back about "Gravel" impossible pie recipes. I got most of the article in cooking about what to put in the freezer but somehow did not get any of the actual recipes. Do you have that article available? Or can you put some of the gravel based recipes in the newsletter?
Thank you kindly. I sure appreciate the work you kids do there.
—Dawn Hurst
Response from Alice:
I'm so happy you have interest in "gravels" and wanted some recipes. First, there is no recipe for "gravel." This is just ground beef, sausage, ground turkey, etc, that you fry up, drain the grease off, and freeze for later use. I like to freeze it in quantities that most of my recipes call for—usually 2 cups-worth.
The other "gravels" are just chopped onions, celery, bell peppers, and grated cheeses, etc. that you also freeze, again, in quantities your recipes call for. So I have lots of small zippered freezer bags holding 2 cups of cooked ground meat, chopped veggies, grated cheeses, zested lemon and orange peel.
The best way to do this is to freeze them in layers on cookie sheets. Then as soon as they are frozen, crumble them up and spoon them into your freezer containers.
Following are a couple "Impossible Pies" that are quick to put together when you have these various "gravels" in your freezer.
Hope this helps, and thanks for reading and writing!
Kind regards
—Alice
IMPOSSIBLE CHEESEBURGER PIE
1 lb lean (at least 80%) ground beef [ME: THIS IS WHERE THE "GRAVEL" COMES IN]
1 large onion, chopped (1 cup)
1/2 teaspoon salt
1 cup shredded Cheddar cheese (4 oz)
1/2 cup Original Bisquick® mix
1 cup milk
2 eggs
Heat oven to 400°F. Spray 9-inch glass pie plate with cooking spray.
In 10-inch skillet, cook beef and onion over medium heat 8 to 10 minutes, stirring occasionally, until beef is brown; drain. Stir in salt. Spread in pie plate. Sprinkle with cheese. In small bowl, stir remaining ingredients with fork or wire whisk until blended. Pour into pie plate. Bake about 25 minutes or until knife inserted in center comes out clean.
IMPOSSIBLE TACO PIE
1 pound lean ground beef
1 medium onion, chopped (1/2 cup)
1 package (1 ounce) Old El Paso® taco seasoning mix
1 can (4.5 ounces) Old El Paso® chopped green chiles, drained
1 cup milk
2 eggs
1/2 cup Original Bisquick® mix
3/4 cup shredded Monterey Jack or Cheddar cheese (3 ounces)
Old El Paso® salsa (any variety)
Sour cream, if desired
Heat oven to 400°F. Grease 9-inch pie plate. Cook ground beef and onion in 10-inch skillet over medium heat, stirring occasionally, until beef is brown; drain. Stir in seasoning mix (dry). Spoon into pie plate; top with chilies. Stir milk, eggs and Bisquick mix until blended. Pour into pie plate. Bake about 25 minutes or until knife inserted in center comes out clean. Sprinkle with cheese. Bake 8 to 10 minutes longer. Cool 5 minutes. Serve with salsa and sour cream.
Here's a link to the original article from the May 2012 newsletter: "Gravel"-Based Impossible Pies
Alice Osborne
Weekly Newsletter Contributor since 2006
Email the author! alice@dvo.com
