- 4 Mini Winter Squash, Such As Sweet Dumplings
4-6 Inches, In Diameter
1 1/2 Cups Chicken Broth
1/3 Cup Thinly Sliced Carrots
1/2 Cup Thinly Sliced Celery
1/3 Cup Green Beans Cut Into 1/2 Inch Pieces
1/3 Cup Diced Sweet Red Pepper
1 Cup Milk (About)
2 Tbls. Butter
1/4 Cup Chopped Onion
2 Large Mushrooms -- chopped
3 Tbls. Whole Wheat Flour
1/4 Tsp. Dried Thyme
1/4 Tsp. Dried Oregano
1/8 Tsp. Dried Dill Weed
1 Tbls. Fresh Parsley -- chopped
Dash Tobasco Sauce 1/8 Tsp Freshly Ground Black Pepper
1/2 Tsp Salt, Or To Taste
1 Cup Cooked Turkey -- cubed and skinned
1. Cut off top third of each squash. Thoroughly scrape out seeds and loose fiber. Place tops back on squash and place them on baking sheet. Bake at
350F until flesh is tender,
30 minutes.
2. Bring broth to boil in pan. Add carrots, celery, green beans, and sweet red pepper and blanch until tender-crisp. Reserve vegetables and drain off remaining stock into large measuring cup. Add enough milk to make
1 1/2 cups stock mixture.
3. Melt butter in heavy saucepan over medium heat. Add onion and mushrooms and saute until soft,
2 to 3 minutes. Stir in flour and cook
1 minute. Gradually whisk in stock mixture until ingredients are well incorporated. Add herbs and seasonings and cook over low heat
2 to 3 minutes. Stir in reserved vegetables and turkey. Remove from heat and keep warm.
4. Prepare biscuits
5. When Squash is done, remove from oven, and increase oven temperature to
400F. Trim off excess flesh around edges of squash to create space for filling. (Extra squash flesh can be added to filling). Spoon filling into each squash. Top each with
1 unbaked biscuit round. Place on baking sheet and bake until biscuits are done, about 20 minutes. Makes
4 servings. Note: Fresh herbs can be substituted for dried herbs, using twice the amount. Whole Wheat and Herb Biscuits
1 cup unbleached all purpose flour
3/4 cup whole wheat flour
2 teaspoonss baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 cup shortening
1/2 teaspoon dried sage
1/2 teaspoon dried thyme
1/2 teaspoon oregano
1/4 teaspoon dried dill weed
1 tablespoon finely chopped fresh parsley
3/4 cup low-fat buttermilk
1 teaspoon honey
1. Sift together flours, baking powder, baking soda and salt into large bowl. Cut in shortening until mixture resembles coarse meal. Stir in sage, thyme, oregano, dill and parsley.
2. Combine buttermilk and honey in small bowl and mix well. Add to dry ingredients and stir gently with fork until medium soft dough is formed. Turn dough out onto lightly floured surface and divide into 4 pieces. Pat each into a round the size of squash top. Use as directed above.
