"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali


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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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