I'm sure gluten free Bisquick is up to the task so it's unfortunate I can't come up with an egg substitute here. I never made this one, but I remember making the quesadilla pie, and several variations on the vegetable pies. All of them a good return on the time invested.
I always wondered why my mom used to make a cake that had no coffee in it and was served with tea and then called it coffee cake. It's certainly not the only baked good that gets confusing; there's Madeira cake, as well. Another that is named for it's accompaniment rather than its ingredients. Now I am trying to recall other oddly named recipes.
I had a recipe years ago from the restaurant below, cheese enchiladas with onions and olives in a green sauce. Still a favorite. They made good smashed beans, too.
http://www.jardinesrestaurant.com/menu/
I am so glad you were the fish who outwitted her. Happy Mothers' Day to you, you who have taught and inspired and nourished quite a few people along the way.
That suggestion of some sour cream sounds about right to me. A little richness in contrast.
I've read this a couple of times over the past few days, and while I have already spoken with you elsewhere, I want to address you in your natural habitat. I see this as your home and I know Bob was a big part of what ended up here: tasting and contributing, and possibly offering some editorial comments along the way.
I have thought back so much to when Bob was ill and what incredible grace and humor you both had. I feel fortunate to have shared that, even if from afar, with you. It has enriched me and reminded how important friends and humor are. I hope you will always have more than enough of both.
I started using Wild Planet a year or so back and I can't see myself using any other tuna again, honestly. Like you, I mix it gently, whatever I am using it in, to preserve some of the texture. For years I added diced egg whites to my tuna salad and always served it on buttered rye bread with crisp lettuce and (in season) tomato slices. A wheat-free, eggless rye bread is hard to come by for me so these days I am using rice cakes which are a reasonable compromise.
When I was still allowed eggs (worst allergy to date!) I loved quiche and other decadent things in a crust with a salad on the side. This combination looks especially good. I can still have the salad, and the asparagus.
I have never thought to use Havarti in macaroni and cheese and now that I see this it seems such an obvious choice.
The yellow is my favorite although the personality analysis might be a tad off the mark. I find the purple and green virtually the same, but the yellow seems to have a slightly creamier taste, especially when it has been roasted.
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