| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
Poultry |
4 |
Servings |
INGREDIENTS
| 1/4 |
c |
Reduced-calorie mayonnaise or regular mayonnaise or salad dressing |
| 2 |
tb |
Bisquick original baking mix |
| 2 |
c |
Cut-up cooked turkey (about 10-oz) |
| 2 |
md |
Stalks celery; sliced (about 1 cup) |
| 2 |
|
Green onions; sliced |
| 2 1/4 |
c |
Bisquick original baking mix |
| 3/4 |
c |
Milk |
| 1/2 |
ts |
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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