1/4 c. onion
1 1/2 tbsp. fat
1 c. (1/4 lb.) bologna, cubed
3 tbsp. flour
1 tsp. salt
Dash of pepper
3 c. cooked tomatoes
1 c. carrots, diced and cooked
1 c. green beans, cooked

Brown lightly in skillet, onion and fat. Stir in bologna, flour, salt and pepper. Add cooked tomatoes. Cook until thickened. Add cooked carrots and green beans. Heat thoroughly. Pour into 13 x 9 x 2 inch pan. Drop 10 to 11 biscuits by tablespoon on top of hot mixture. Bake for 25 to 30 minutes until lightly browned in 425 degree oven.

BOLOGNA BISCUITS:

1 1/2 c. flour
2 1/4 tsp. baking powder
1 tsp. salt
3 tbsp. shortening
1 c. bologna cubes
3/4 c. milk

Stir together in bowl, flour, baking powder and salt. Cut in shortening. Mix in bologna cubes. Stir in milk. Serve with a green salad and dessert and you have a complete meal.