Yield: 8 servings
| Measure | Ingredient |
|---|---|
| 1¼ cup | Condensed Bean & bacon soup; |
| 1¼ cup | Water; |
| 2 \N | All-beef frankfurters; (or chicken or turkey franks) cut into 1/2\" pieces |
| 1 \N | Onion; chopped fine |
| 3½ ounce | to 4 oz servings. |
| 1 \N | Green pepper; chopped |
| ½ cup | Celery; chopped finely |
| 2 tablespoons | Perpared mustard; |
| 1 cup | Ready-mix biscuit mixture; prepared as pk directs |
Preheat oven to 375^F. Mix all ingredients except biscuits. Boil gently 5 minutes. Put about ¾ cup mixture each of 8 individual baking dishes; top each with biscuit. (this seams to be a lot of work, why not try one bakig dish) Bake until biscuit are dark golden brown (about 20 minutes). Serve at once. *Note 5 oz with shrinkage = Food Exchange per serving: 1 BREAD/STARCH EXCHANGE + ½ HIGH-FAT MEAT EXCHANGE + ½ FAT EXCHANGE + ½ VEGETABLE EXCHANGE CAL: 150 Source: Recipes for Diabetics by Billie Little (1985& 1972 versions) Brought to you and yours via Nancy O'brion and her Meal-Master