| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Bobbie – no, Main dishes, Turkey, Zucchini | 1 | Servings | |
INGREDIENTS
| 1/2 | c | Onion; chopped |
| 2 | Cloves garlic; minced | |
| 1 | cn | Tomato sauce; (15 ounce) |
| 1 | tb | Cornstarch |
| 1/2 | ts | Salt |
| 1/2 | ts | Pepper |
| 1/2 | ts | Dried basil; crushed |
| 1/2 | ts | Dried oregano; crushed |
| 1/2 | ts | Dried parsley flakes |
| 3 | c | Halved zucchini slices |
| 2 | lg | Tomatoes; chopped |
| 4 | c | Cubed cooked turkey |
| Biscuit Topper; recipe follows | ||
| Water | ||
| 1 | tb | Grated Parmesari cheese |
INSTRUCTIONS
In a large saucepan cook onion and garlic in a small amount of water until tender; drain. Stir in tomato sauce, cornstarch, salt, pepper, basil, oregano and parsley flakes. Cook and stir until thickened and bubbly. Add zucchini and tomatoes. Bring to boiling; reduce heat. Cover and simmer 5 minutes. Stir in turkey. Turn into a greased 2-quart casserole; top with Biscuit Topper. Use a fork to mark the topper into 6 -wedges. Brush with water and sprinkle with cheese. Place on a baking sheet. Bake in a 450-degree oven 15 to 20 minutes or until golden. Makes 6 servings. BISCUIT TOPPER. In a medium mixing bowl stir together 11/2 cups packaged biscuit mix, 1/3 cup milk and 1 ounce part-skim mozzarella cheese, cut into 1/4 -inch cubes, until moistened. On a lightly floured surface, knead dough 8 times. Pat or roll into a circle the same diameter as a 2-quart casserole (about an 8 inch circle). Lansing State Journal Recipe by: Lansing State Journal Posted to KitMailbox Digest by Roberta Banghart <bobbi744@sojourn.com> on Dec 21, 1997
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