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