Ham And Biscuit Skillet Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
1 tbsp: Vegetable oil,
8 ounce: Ham,
1 each: Medium size onion,
1/4 cup: Ketchup, (I used
1 can: Stewed tomatoes no-salt-adde,
Durkee Red Hot Sauce as well,
, 14.5oz
10 ounce: Can refrigerator,
10 ounce: Frozen kale or collard green,
Buttermilk biscuits,
32 ounce: Can butter beans,
Directions:
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: Womans Day, 12/17/91
Source from luhu.jp
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: Womans Day, 12/17/91
Source from luhu.jp
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Meats