Recipe: Hungry Boy's Casserole

Hungry Boy's Casserole

1 1/2 lb. ground beef
1 c. sliced celery
1/2 c. chopped onion
1/2 c. chopped green pepper
1 clove minced garlic
3/4 c. (6 oz.) tomato paste
3/4 c. water
1 tsp. salt
1 tsp. paprika
1 (1 lb.) can pork and beans,
undrained
1 (1 lb.) can chickpeas or
lima beans, undrained

Saute in large skillet the ground beef, celery, onion, green pepper and garlic until vegetables are tender. Add tomato paste, water, salt and paprika. (Reserve 1 cup of this mixture for biscuits.) Add pork and beans and chickpeas or lima beans. Simmer while preparing biscuits.

Biscuits:
1 1/2 c. all-purpose flour
2 tsp. baking powder
1/2 tsp. salt
1/4 c. butter
1/2 c. milk
4 drops yellow food coloring
1/2 c. stuffed olives
1/4 c. blanched slivered almonds
1 c. reserved meat mixture

Sift together into mixing bowl the flour, baking powder and salt. Cut in the butter until particles are fine. Combine milk and food coloring. Add to flour mixture and stir until dough clings together. Knead on floured surface 12 times. Roll out to a 12 x 9-inch rectangle. Combine olives, almonds and reserved meat mixture. Roll up, starting with the 12-inch side, cut into 1-inch pieces. Turn into a 12 x 8-inch or 13 x 9-inch or 11-inch round casserole. Top with biscuits. Bake at 425 degrees for 25 to 30 minutes.