Hungry Boy's Casserole

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HUNGRY BOY'S CASSEROLE

Submitted by Mrs. Luther Taylor from Oklahoma

                     Mrs. Dale R. Lewis from South Dakota

1 -1 1/2 pound ground beef

 1 cup celery, sliced

1/2 cup onion, chopped

1/2 cup green pepper, chopped

`1 clove garlic, minced

3/4 -1 1/4 cup water

1 ( 6 oz) can tomato paste

3/4 -1 teaspoon salt

1 teaspoon paprika

1/2 teaspoon monosodium glutamate

1 ( 1 pound ) can pork and beans

1 ( 1 pound) can chick peas or lima beans, undrained

   Saute beef, celery, onion, green pepper and garlic until tender.; drain off excess fat. Add water, tomato paste, and seasonings. Simmer for 5 minutes. Remove 1 cup of mixture for biscuits. Add both cans of beans ; pour into oblong baking dish

BISCUIT TOPPING

1 1/2 cup flour

2 teaspoon baking powder

1/2 teaspoon salt

1/4 cup shortening

1/.2 cup milk

cooking oil

1/2 cup stuffed olives

1/2 cup blanched slivered almonds ( optional)

1/2 teaspoon paprika

Butter

Yello food coloring ( optional)

  Sift together flour, baking powder, and salt ; cut in shortening. Add milk to mixture. Knead on lightly floured waxed paper. Roll out to a 12 x 9 -inch rectangle. Brush with cooking oil. Combine olives, almonds and paprika with reserved meat mixture. Spread over dough. Rols up and seal edges. Slice into 1-inch pieces. Place on meat mixture. Dot with butter and paprika. Bake at 425 F. degrees for 25-30 minutes or until golden brown. NOTE :  For a richer topping , combine 1 egg with the milk to make 1/2 cup liquid. Food coloring may be added to milk mixture.

YIELD:  10-12 Servings