| 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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