| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables, Grains, Dairy | Ham, Meats | 4 | Servings | |
INGREDIENTS
| 1 | T | Vegetable oil |
| 1 | Medium size onion | |
| 1 | Stewed tomatoes no-salt-adde | |
| 14.5oz | ||
| 10 | oz | Frozen kale or collard green |
| 32 | oz | Can butter beans |
| 8 | oz | Ham |
| 1/4 | c | Ketchup, I used |
| Durkee Red Hot Sauce as well | ||
| 10 | oz | Can refrigerator |
| Buttermilk biscuits |
INSTRUCTIONS
Heat oven to 400. 2. Heat oil in a large skillet. Peel onion and cut in thin wedges. Cook 2 to 3 minutes until just tender. 3. Add tomatoes and frozen greens. Cover and cook 2 to 3 minutes until greens are thawed. 4. Drain beans and cut ham in bite-sized pieces. Stir ham, beans and ketchup into skillet. Bring to a boil. 5. Remove from heat and arrange biscuits, just touching, in a ring around edge of skillet. Bake 10 to 12 minutes until biscuits are golden brown on top and fully cooked on bottom (lift one to check). Makes 4 servings. Per serving: 562 cal, 29 g. protein, 80 g carbohydrates, 15 g fat, 32 mg cholesterol, 2301 mg sodium Source: Woman's Day, 12/17/91 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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