Title: Ham and Biscuit Skillet
Categories: Ham Meat
Yield: 4 Servings
| 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 |
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