| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables, Grains, Dairy |
|
Ham, Meats |
4 |
Servings |
INGREDIENTS
| 1 |
tb |
Vegetable oil |
| 1 |
|
Medium size onion |
| 1 |
cn |
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
1. 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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