Tuesday, 6 September 2011

Impossible Tuna Pie

If you spent the number of Saturday nights as I have religiously studying caker cookbooks, you’d notice recurring adjectives in recipe titles. Adjectives like "easy," "lazy," and "no-bake."

Another word that pops up time and time again is “impossible.”

Now, I don’t know about you, but if something is deemed impossible, doesn’t that mean it’s not possible? I mean, if this tuna pie really was impossible, there'd be no photo of it. It wouldn't exist. And what, exactly, makes this tuna pie "impossible?" The blender? The Bisquick? The cream cheese? I'm confused by everything. 

At the end of the day, I guess it all comes down to semantics. “Highly Unlikely Tuna Pie” just doesn’t have the same ring to it.

1 can tuna
1 cup shredded cheese
¼ cup sliced green onions
2 cups milk
1 cup Bisquick
4 eggs
¾ teaspoon salt
dash of nutmeg
1 package cream cheese, cut up

Heat oven to 400°. Grease pie plate. Mix tuna, cheese and onion in plate. Beat remaining ingredients 15 seconds on blender on high or 1 minute using hand blender. Pour into plate. Bake until knife inserted between centre and edge comes out clean, about 35-40 minutes. Cool 5 minutes before serving.


(Note: my liquid runneth over. There was too much of it. So keep that in mind. I also ended up cooking it for close to an hour.)

 
Source: A.R.C. Industries Cookbook

1 comment:

  1. It's called "Impossible" because it makes its own "crust"..

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