1 1/2 lbs. ground meat
1 c. sliced celery
1/2 c. diced onion
1/2 c. diced green pepper
1 clove garlic, minced
6 oz. tomato paste
1/4 c. water
1 tsp. salt
1 tsp. paprika
1 lb. can pork and beans
1 lb. can chick peas (garbanzo beans)
1 1/2 c. sifted flour
2 tsp. double acting baking powder
1/2 tsp. salt
1/4 c. butter
1/2 c. milk
1/2 tsp. monosodium glutamate

Saute in skillet beef, celery, onion, green pepper, garlic until vegetables are tender. Drain. Add water, tomato paste, 1 teaspoon salt, paprika and monosodium glutamate. Reserve 1 cup for biscuits.

Add beans and chick peas. Simmer. Sift flour, baking powder and salt. Cut in butter until fine. Add milk to flour. Stir until moist. Knead on floured surface 12 times. Roll to 9x12 inch rectangle.

Put reserved meat and vegetables on biscuit mix. Roll up 12-inch side. Cut into 3/4 inch pieces and put on top. Bake at 425 degrees for 25-30 minutes.