| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
Poultry |
4 |
Servings |
INGREDIENTS
| 1/4 |
c |
Reduced-calorie mayonnaise |
|
|
or regular mayonnaise or |
|
|
salad dressing |
| 2 |
T |
Bisquick original baking mix |
| 2 |
c |
Cut-up cooked turkey, about |
|
|
10-oz |
| 2 |
|
Stalks celery, sliced |
|
|
about 1 cup |
| 2 |
|
Green onions, sliced |
| 2 1/4 |
c |
Bisquick original baking mix |
| 3/4 |
c |
Milk |
| 1/2 |
t |
Dried sage leaves |
| 1/4 |
c |
Shredded Cheddar cheese |
INSTRUCTIONS
HEAT oven to 425 degrees. Mix mayonnaise and 2 tablespoons baking mix
in medium bowl until well blended. Stir in turkey, celery and onions;
reserve. MIX 2-1/4 cups baking mix, the milk and sage just until soft
dough forms. Turn onto surface generously dusted with baking mix;
gently roll in baking mix to coat. Shape into ball; knead gently 10
times. Roll 1/2 inch thick. Cut with 1-1/2 inch round cutter dipped in
baking mix. Place close together around edges of ungreased square pan,
9x9x2 inches. SPOON reserved turkey mixture into mound in center of
biscuits. Sprinkle cheese over turkey mixture. Bake 18 to 20 minutes
or until biscuits are golden brown and salad is hot. 4 servings.
Lower-Cholesterol Hot Turkey Salad with Sage Biscuits: Use skim milk
and reduced-fat Cheddar cheese. From <Betty Crocker: Bisquick Classics
and New Favorites>. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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