• 1 ½ # ground chuck

• 1 cup diced celery

• ½ cup chopped onion

• ½ cup chopped green pepper

• 1 clove garlic minced

• ¾ cup (6 oz can) tomato paste

• ¾ cup water

• ½ T. MSG

• 1 t. salt

• 1 t. paprika

• 1 can Campbell’s pork and beans

• 1 can chick peas

Sauté chuck, celery, onion, green pepper and garlic until tender.  Add paste, water, and seasonings.  Add undrained cans of beans.  Simmer for 15 minutes.

 Biscuits

• 1 ½ cup flour

• 2 t. baking powder

• ½ t. salt

• ¼ cup butter

• ½ cup milk

• 4 drops yellow food coloring

Sift dry ingredients.  Combine milk and coloring.  Add to dry ingredients and mix until dough clings.  Knead on floured surface 12 times.  Roll out to 12” x 9” rectangle. 

Take 1 cup of meat mixture and add ½ cup blanched slivered almonds.  Spread over rectangle of dough.  Roll up starting on 12” side.  Seal edges.  Cut into one inch pieces.  Place remaining meat mixture in Pyrex dish.  Top with biscuits.  Bake at 425 degrees for 25-30 minutes.