Doing the Impossible

Here on the North Olympic Peninsula we sometimes refer to the month of May as being like a “blackberry winter”—the days are cool with often misty mornings and it is late afternoon before the sun breaks through the gray skies, but the wild blackberries are in bloom.

It rains and it clears. It rains and it clears. The frequent showers freshen the air and moisten the ground. The hydrangeas bend their heads with the weight of rich blue-purple blossoms. Queen Anne’s lace takes over the fields, and the fireweed, or “blooming Sally” as some call it, aggressively spreads along the side of the roads with its pink spires reaching toward the sun.

The days have grown sensibly longer now, and all the bushes and trees are clothed once again in soft greens. The fragile pink and white apple blossoms have bloomed and “rained in the winds”—their petals drift down and carpet the ground. The coolness of spring still clings but it is edging toward summer.

Those with RVs are either on the road by now, are preparing to be on it soon, and so are restocking the cupboards. Here are some ideas for good and quick dishes. They are all called impossible, yet they are quite possible, even in a wee RV kitchen.

IMPOSSIBLE SEAFOOD PIE
2 small cans of crab meat, drained
1 small can of tuna, drained
2 small cans of small shrimp, drained
1 cup of shredded cheddar cheese
1 1/4 cups of milk
3/4 cup of baking mix
3 eggs, beaten
1 4-oz. can of diced chilies, drained
1 teaspoon of parsley flakes
Paprika

Grease a 10-inch pie pan. Flake crab into pan; add tuna and shrimp, distributing evenly. Sprinkle with one-half of the cheese. Combine milk, baking mix, eggs, chilies and parsley flakes and mix well. Pour over seafood. Sprinkle with the rest of cheese and with paprika. Bake in a preheated 400-degree oven 35 minutes or until it tests done. Let cool 5 minutes before slicing.

IMPOSSIBLE ZUCCHINI-TOMATO PIE
2 cups of chopped zucchini
1 cup of chopped tomato
1/2 cups of chopped onion
1/2 cup of Parmesan cheese
1 clove of garlic, minced
1 1/2 cups of milk
3/4 cup of baking mix
3 eggs
1/2 teaspoon of salt
1/4 teaspoon of pepper
Shredded jack cheese

Grease a 10-inch pie pan. Sprinkle the zucchini, tomato, onion, Parmesan cheese, and minced garlic into it. Beat milk, baking mix, eggs, salt and pepper until smooth; pour into pan. Sprinkle with Jack cheese. Bake in preheated 400-degree oven 30 minutes or until it tests done. Cool 5 minutes before slicing.

IMPOSSIBLE TUNA PIE
1 can of tuna, drained
1 cup of shredded cheddar cheese
1 3-oz. pkg. of cream cheese, cut up
1/4 cup of sliced scallions
1 2-oz. jar of chopped pimiento, drained
2 cups of milk
1 cup of baking mix
4 eggs
3/4 teaspoon of salt
Dash of nutmeg

Grease a 10-inch pie plate. Combine tuna, cheddar cheese, cream cheese, scallions and pimiento together, and then put into pie plate. Blend milk, baking mix, eggs, salt and nutmeg until smooth; pour into plate. Bake in preheated 400-degree oven 35-40 minutes or until it tests done. Cool 5 minutes before slicing.

IMPOSSIBLE CHICKEN ’N BROCCOLI PIE
1 10-oz. pkg. of frozen chopped broccoli, thawed
2 cups of shredded cheddar cheese, divided
1 1/2 cups of cut-up cooked chicken
2/3 cup of chopped onion
1 1/3 cups of milk
3 eggs
3/4 cup of baking mix
3/4 teaspoon of salt
1/4 teaspoon of pepper

Grease a 10-inch pie plate. Mix broccoli, cheddar cheese, chicken and onion together; put into pie plate. Beat milk, eggs, baking mix, salt and pepper until smooth. Pour into plate. Bake in preheated 400-degree oven 45-60 minutes or until it tests done. Top with 1 cup of cheddar cheese and return to oven until it melts. Let cool 5 minutes before slicing.

IMPOSSIBLE GREEN BEAN PIE
1 10-oz. pkg. of frozen green beans, thawed
1 can of mushroom stems and pieces, drained
1/2 cup of chopped onion
2 cloves of garlic, minced
1 cup of shredded cheddar cheese
1 1/2 cups of milk
3/4 cup of baking mix
3 eggs
1 teaspoon of salt
1/4 teaspoon of pepper

Grease a 10-inch pie plate. Heat green beans in 1 cup of salted water to the boiling point; cook uncovered 5 minutes, then cover, and cook 5-10 minutes longer, until crisp-tender. Drain. Mix beans with mushrooms, onion, garlic and shredded cheddar cheese. Beat milk, baking mix, eggs, salt and pepper until smooth; pour into plate. Bake in preheated 400-degree oven 30-35 minutes or until it tests done. Let cool 5 minutes before slicing.

IMPOSSIBLE COCONUT PIE
2 cups of milk
1/4 cup of butter
1 1/2 teaspoons of vanilla
4 eggs
1 cup flaked coconut
3/4 cup of sugar
1/2 cup of baking mix

Grease a 10-inch pie plate. Mix all ingredients until smooth; pour into pie plate. Bake in preheated 350-degree oven 50-55 minutes until it tests done. Let cool.

IMPOSSIBLE CHERRY PIE
1 cup of milk
2 tablespoons of butter, softened
1/4 teaspoon of almond extract
2 eggs
1/2 cup of baking mix
1/4 cup of sugar
1 21-oz. can of cherry pie filling
Streusel (see below)

Grease a 10-inch pie plate. Beat all ingredients except pie filling and streusel until smooth; pour into plate. Spoon pie filling evenly over the top. Bake in preheated 400-degree oven 25 minutes or until it tests done. Top with streusel; bake until streusel is brown, about 10 minutes. Cool.

For streusel, cut 2 tablespoons of firm butter into 1/2 cup of baking mix, 1/2 cup of packed brown sugar and 1/2 teaspoon of cinnamon until crumbly.

There’s nothing impossible – like they say, where there’s a will, there’s a way – just be sure to pack the baking mix when you restock your RV cupboard.

HINT OF THE MONTH: When shredding cheese, brush a little oil on the grater before you start grating, and the cheese will wash off the grater more easily.

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Marian Platt's regional narrative cookbook of Washington’s Sequim Valley, From My Kitchen Window, can be ordered by sending cash, check or money order for $25 (includes tax and handling/mailing costs) to Marian Platt, 434 Chicken Coop Rd., Sequim, WA 98382. Phone (360) 683-4691