"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway


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This recipe for TURKEY CUPS, by , is from OUR FAVORITE RECIPES, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.


Added: Saturday, November 22, 2008


1 lb. uncooked, ground turkey
1/2 c. onion, chopped
1/4 c. green pepper, finely chopped
1 clove garlic, minced
1 tomato, chopped
1/4 tsp. dried basil
2 - 4.5 oz. refrigerated biscuits
3 eggs, beaten
3 T. milk
2/3 c. monterey jack cheese, shredded

Preheat oven to 400.

In a large skillet combine, turkey, onion green pepper and garlic. Cook over medium-high heat until turkey is evenly browned and onion is tender; stirring often. Remove from heat; stir in tomato and basil and set aside.

Separate biscuit dough into 12 individual biscuits. Flatten each biscuit. LIne the bottom and sides of 12 muffin cups with the flattened biscuits.

Drain the turkey mixture. Even divide the turkey among the muffin cups. In a small bowl, beat together eggs and milk. Pour egg mixture into the muffin cups. Sprinkle tops with shredded monterey jack cheese. Bake at 400 for 18 - 20 minutes or until filling sets.

To use mini muffin tins, cut biscuits in half and keep ingredients finely chopped. Bake for 15 - 18 minutes.




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