Ham & biscuit skillet

Yield: 4 Servings

Measure Ingredient
1 tablespoon Vegetable oil
1 each Medium size onion
1 can Stewed tomatoes no-salt-adde
1 x (14.5oz)
10 ounces Frozen kale or collard green
32 ounces Can butter beans
8 ounces Ham
¼ cup Ketchup (I used
1 x Durkee Red Hot Sauce as well
10 ounces Can refrigerator
1 x 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

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