| 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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