Ham and Biscuit Skillet

1 T Vegetable oil

1 ea Medium size onion

1 cn Stewed tomatoes no-salt-adde

1 x (14.5oz)

10 oz Frozen kale or collard green

32 oz Can butter beans

8 oz Ham

1/4 c Ketchup (I used

1 x Durkee Red Hot Sauce as well

10 oz 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