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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.

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