Ham & Biscuit Skillet Recipe
Yield: 4 servingsYield: 4 servings
Recipe by luhu.jp
Ingredients:
1 tablespoon: vegetable oil,
1 each: medium size onion,
1 can: stewed tomatoes no-salt-adde,
1: single (14.5oz),
10 oz: frozen kale or collard green,
32 oz: can butter beans,
8 oz: ham,
1/4 cup: ketchup (i used,
1: single durkee red hot sauce as well,
10 oz: can refrigerator,
1: single buttermilk biscuits,
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
Yield: 4 servings
Source from luhu.jp
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
Yield: 4 servings
Source from luhu.jp