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Ham ‘n’ Swiss Pie Mix

"I am never without a batch of this mix in cupboard," writes Martha Warner of Lacombe, Alberta. "One of my favorite ways to use it is in a savory pie made with leftover meat and vegetables. But try it in any recipe that calls for biscuit mix."
  • Total Time
    Prep: 20 min. Bake: 35 min. + standing
  • Makes
    6 servings


  • 4-1/2 cups all-purpose flour
  • 2 tablespoons plus 1-1/2 teaspoons baking powder
  • 1-1/2 teaspoons salt
  • 1 cup shortening
  • 2 cups diced fully cooked ham
  • 1 cup shredded Swiss cheese
  • 2 green onions, chopped
  • 3 large eggs
  • 1-1/2 cups milk
  • 1/4 teaspoon ground mustard
  • Dash pepper


  • In a large bowl, combine flour, baking powder and salt. Cut in shortening until crumbly. Stir in an airtight container in a cool, dry place for up to 6 months. Yield: 6 batches (about 6 cups mix).
  • To prepare pie: In a bowl, combine the ham, cheese and onions. Transfer to a greased 9-in. pie plate. In a bowl, combine the eggs, milk, mustard, pepper and 1 cup mix; beat just until blended. Pour over ham mixture. Bake at 400° for 30-35 minutes or until a knife inserted in the center comes out clean. Let stand for 10 minutes before cutting.
Editor's Note: Contents of mix may settle during storage. When preparing recipe, spoon mix into measuring cup.
Nutrition Facts
1 slice: 326 calories, 19g fat (8g saturated fat), 156mg cholesterol, 887mg sodium, 17g carbohydrate (4g sugars, 1g fiber), 21g protein.

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  • DLStickling
    Mar 7, 2009

    seriously!? Obviously you have too much time on your hands.

  • cdaykin
    Oct 2, 2008

    You may want to "store" the mix in an airtight container instead of "stirring" it in an airtight container, and during the prep of the pie you may want to "transfer" the ham, cheese, and onions to a greased 9" pie plate instead of "trasher" it to the pie plate. Otherwise, this works well. Thanks, Carol