Impossible Chicken Tamale Pie 1982

[K8memphis]

Impossible Chicken Tamale Pie 1982

Mom gave me this article written by Janet Burton located on page one of section C, from The Post-Tribune, a Northwest Indiana newspaper, dated August 25, 1982. In the article Janet states that it's been almost 20 years since the recipe for Impossible Coconut Pie surfaced.

Janet states, "Ideas come and go and after waning for a few years impossible pies are back, adaptable to every course from entrees to dessert. The secret of the pie is the use of prepared biscuit mix which is added to the pie ingredients and forms it's own crust. It's as easy as 1, 2, 3."

1 1/2 cups cut up cooked chicken

1 cup frozen corn, thawed

1 envelope taco seasoning mix

1 4 ounce can chopped drained green chilies

1 cup shredded cheddar or Montery Jack cheese

1 1/4 cup milk

3/4 cup prepared *baking mix or Bisquick

3 eggs

Heat oven to 400 degrees. Grease 10 inch pie plate. Mix chicken, corn and seasoning mix, spread in plate. Sprinkle with chilies and cheese. Beat remaining ingredients until smooth, 15 seconds in a blender, 1 minute with hand beater. Pour into plate. Bake until knife inserted in center comes out clean. 25 to 30 minutes. Cool five minutes.

*Master Baking Mix

9 cups sifted flour

1/3 cup double acting baking powder

1 tablespoon salt

1/4 cup sugar

1 teaspoon cream of tartar

2 cups shortening (that does not require refrigeration)

Stir all the powders together, sift three times into a large mixing bowl. Cut in shortening until it resembles cornmeal. Store in covered container at room temperature. To measure master mix for use in recipes, pile lightly into a cup and level off with a spatula. Makes 13 cups.

Keywords: Main Dish, Lunch, Mexican, Easy, Dinner, Blender, Chicken, Pie, Brunch, American

( RG1927 )