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Cheddar, Onion & Bacon Tart
Pepper Jack Stuffed Burgers
Mascarpone Lemon Icebox Parfaits
Savory Zucchini & Fontina Muffins
Chicken Caprese Stuffed Spaghetti Squash
Tomato & Tortellini Soup
Mini Pecan Lemon Berry Tarts
Sheet Pan Eggs with Pecan ‘Sausage’
Spare Ribs with Coffee Cocoa Dry Rub
Pineapple Pork Kebabs
Lemon Poppy Seed Dressing
Sardine Biscuits
Skinny Cooks


1 can of skinless, boneless, sardines packed in soybean oil
5 stuffed olives, chopped
1 1/2 T. minced onion
1 t. Dijon style mustard
1 t. Worcestershire sauce
1 T. shredded Parmesan cheese
1 t., or a little more if necessary, mayonnaise
1 tube of biscuits, the kind you like best


Drain some of the oil off of the sardines then place them into a medium size bowl. Add the rest of the ingredients through the mayonnaise and stir it up with a fork. Be sure to break up the sardines but don’t mash them.

Push the biscuits into a nonstick muffin tin. Push down the center and push the dough up the sides of the muffin tin leaving a nice cavity in the center of each unbaked biscuit.

Fill the biscuit cavity with the sardine mixture. Bake according to directions on the tube of biscuits. The ones I use suggest baking at 350 degrees for 14 minutes but the filling makes the baking take a little longer, usually about 18 minutes.

Serve warm for a nice appetizer or a tasty meal.

Another way I enjoy sardines is in a broccoli salad. Use broccoli flowerets, chopped black olives, chopped onion, shredded Parmesan or Swiss cheese, chopped boiled egg, sardines and a little Italian salad dressing. Add a little balsamic vinegar and minced garlic for an extra kicker of taste.

To get Dave Kessler’s book, Skinny Cooks Can’t Be Trusted, send $12 to: Dave Kessler, 510 Greenbriar Dr., Richmond, IN 47374. Make checks out to Dave Kessler. Please do not send orders to Farm World.

This farm news was published in the March 8, 2006 issue of Farm World.