1 1/2 lb. ground beef
1 c. sliced celery
1/2 c. chopped onion
1/2 c. chopped green pepper
1 clove garlic, minced
1 (6 oz.) can tomato paste
3/4 c. water
1 tsp. salt
1 tsp. paprika
1/2 tsp. monosodium glutamate
1 (16 oz.) can pork & beans (undrained)

In large skillet, saute beef, celery, onion, green pepper and garlic until vegetables are tender; drain. Add tomato paste, water, salt, paprika and monosodium glutamate. (Reserve 1 cup of this mixture for biscuits.) To remaining mixture, add pork and beans. Simmer while preparing biscuits.

BISCUITS:

1 1/2 c. all-purpose flour
2 tsp. baking powder
1/2 tsp. salt
1/4 c. butter
1/2 c. milk
1/2 c. sliced pimento stuffed olives

Sift flour with baking powder and salt. Cut in butter until particles are fine. Combine milk to flour mixture. Stir until moist. Knead on lightly floured surface 12 times. Roll to a 12 x 9 inch rectangle.

Combine olives and the reserved cup of meat mixture. Spread over dough. Roll up, starting with 12 inch sides; seal edge. Cut into 1 inch pieces. Place meat mixture into 8 x 12 inch (or 11 inch round) baking dish. Top with biscuits. Bake in 425 degree oven for 25-30 minutes, until golden brown.