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The SOS Sport Solar Cooker

by Joy Orton
(Sun City, Az)

I recently purchased an SOS Sport because of the light weight and ease of use without panels.

I originally got it for RV'ing so as not to heat up the RV, but in testing it at home we discovered that here in Az it simply is the greatest way to cook dinner meals. And even on BBQ days we usually put some sweet potatoes to baking. We have become addicted to them as they taste so sweet in the Solar Cooker.
I've only had the SOS for a few months in the summer and I can't speak for other climates But the SOS Sport is amazing here in AZ. Since it is doing well at sunup and sundown I'm assuming it will still be good for many months without the reflectors. But even if not it keeps me from heating up the house when cooking something and then spending the AC money to cool it back down.

It did work Great for RV'ing in our Recent trip to Durango Col. The lightweight and robust capacity is a huge plus.

The only thing I have so far been disappointed with is that casseroles topped with grated cheddar turn dark brown and rubbery.
This is corrected if some other food is placed over the tops of the cheese. I have also had this issue with slow cookers so I don't think it is particular to the cooker. Just the longer cooking time and lower temperature.

Bisquick Impossible Pies turn out BETTER than a regular oven!

I still have yet to try baking Bread. But from what I have seen it should be a treat.
I can Highly recommend the SOS Sport, and I am so glad it introduced me to Solar cooking.I'm now shopping for a high temperature parabolic for doing fry bread, my favorite Southwestern treat.


Thank you Joy,

This is a very positive review of your SOS Sport Solar Oven, I'm glad you are enjoying it.

We very much enjoy using our Sport as well, and even though we have seven solar cookers we use the Sport just as much as any other.

You noticed the "issue" with the cheese on casseroles. We have had the same issue as well.
To remedy this we have placed a bit of parchment paper over the top of the casserole, or have used a dark cookie sheet inverted over the casserole dish and this seems to help reduce the discoloration, etc. of the cheese.

One last item, if I may?

I would direct you to the two parabolic solar cookers that we carry on our site if you are searching for a good "frying" solar cooker. Solar Burner Parabolic and Cookup200

Oh, one last thing, If you would like to share your Bisquick Pie recipe we would love to try it.

Happy Solar Cooking


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Still at it with the SOS Sport
by: Joy Orton

I just saw this comment I did years ago. I'll post a couple of my favorite Bisquick impossible pies but there are a lot of them.
I found this old post because The well loved SOS Sprt was stopped being produced some time ago. BUT I heard a rumor that the guy who created it first was trying to start it up again. So I'm looking! If you know of it please let me know. After a decade or so my plastic top is getting sun whitened. Please help! If nothing else I can't go back to potatoes and Sweet potatoes.
Impossible Garden Pie ( My recipe )
2 cups sliced zucchini
1 1/2 cups diced tomatoes
1/2 cup chopped onion
1/2 teaspoon salt
1/2 cup grated Parmesan cheese
1/4 teaspoon pepper
1 cup milk
1/2 cup Bisquick
2 eggs

Heat oven to 400 degrees F.

Layer zucchini, tomatoes and onion in a greased 11 x 7-inch baking dish. Sprinkle with Parmesan and pepper. Mix milk, Bisquick and eggs in a blender for 1 minute. Pour over the vegetables. Bake for 45 minutes to 1 hr. Let set 10 minutes before cutting.

Impossible Pumpkin Pie (My Recipe)
Cooker,Low Fat, Calorie Smart
3/8 cup ( 6 Tablespoons) Splenda Baking Sugar
1/2 cup Bisquick
1 (12 ounce) can evaporated milk
2 eggs
1 (16 ounce) can pumpkin
1/2 teaspoon ground nutmeg
1 teaspoon cinnamon
2 teaspoons vanilla extract
1/4 teaspoon cloves
1/4 teaspoon ginger
2 tablespoons butter or margarine

Heat oven to 350 degrees F.

Combine all ingredients in blender. Cover and blend on high 1 minute. Pour into a greased, 9-inch pie pan. Bake 50 to 55 minutes.

You may replace the nutmeg, cinnamon, cloves and ginger with 2 1/2 teaspoons pumpkin pie spice, if desired.

Solar: 4hrs in full Summer Arizona Sun Overdone.
Need to try for 2 - 2 1/2 hrs until knife in middle is not wet.

Impossible Chicken Pot Pie
2 cups cut-up cooked chicken
1 1/2 cups frozen peas and carrots, thawed and drained
1/4 cup chopped mushrooms
1/4 cup chopped onion
4 eggs
1 1/3 cups milk
3/4 cup Bisquick
1/2 teaspoon salt
1/4 teaspoon pepper

Heat oven to 400 degrees F. Grease a 10-inch pie plate.

Mix chicken, peas and carrots, mushrooms and onion in plate.

Beat remaining ingredients until smooth, 15 seconds in blender on high speed or for 1 minute with hand beater. Pour into plate. Bake until knife inserted in center comes out clean, 30 to 35 minutes. Cool 5 minutes.
Solar: About 3 hrs in Arizona summer sun

Yield: 6 to 8 servings.

Impossible Cheeseburger Pie

1 pound ground beef
1 cup chopped onion

1/2 teaspoon salt
1 cup shredded Cheddar cheese
1 cup milk
1/2 cup Bisquick
2 eggs

Heat oven to 400 degrees F.

Cook ground beef and onion; drain. Stir in salt. Spread in a greased 9-inch pie plate; sprinkle with cheese. Stir remaining ingredients with fork until blended. Pour over meat mixture. Bake 25 minutes or until knife inserted in center comes out clean.

Impossible Chicken Enchilada Pie (My Recipe)
1 1/2 cups cut-up cooked chicken (1 Can )
1 4-6 ounce cans chopped green chiles, drained
1 or ½ chopped sweet onion.
1 cups milk
2 eggs
Salt and pepper
2 cups (16 ounces) shredded Cheddar cheese
1/2 cup Bisquick

Sprinkle chiles, onions, chicken, and cheese into a greased 9-inch pie plate. Beat remaining ingredients until smooth; pour over chili mixture. Bake in preheated 400 degree F oven until knife inserted in center comes out clean, about 45min to 1 hour. Let stand 10 minutes before cutting.

Serve with sour cream or guacamole
. Makes its own crust.

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