1 1/2 lb. ground beef
1 c. sliced celery
1/2 c. chopped onion
1 clove minced garlic
1 (6 oz.) can tomato paste
3/4 c. water
1/2 tsp. salt
1 tsp. paprika
2 (1 lb.) cans pork and beans (can substitute 1 can with chick peas or lime beans)
1 1/2 c. flour
1/2 c. blanched slivered almonds
2 tsp. baking powder
1/2 tsp. salt
1/4 c. butter
1/2 c. milk
4 drops yellow food color
1/2 c. sliced pimento stuffed olives

In a large frying pan saute ground beef with celery, onion, and garlic. Add tomato paste, water, salt, and paprika. Remove 1 cup of the mixture for the biscuits. Add to the frying pan mixture the pork and beans. Simmer while preparing biscuits.

Sift the flour, baking powder, and salt into a bowl. Cut in the butter until particles are fine. Add the food color and milk until the dough clings together. Knead on a floured surface 12 times. Roll out to a 12 x 9 inch rectangle.

Combine the olives, almonds, and the reserved meat mixture. Spread this over the dough. Roll up as if for a jelly roll. Seal the edge. Cut into 1 inch pieces. Place the frying pan meat mixture into a 12 x 8 inch or a 13 x 9 inch baking dish. Top with the meat filled biscuits.

Bake at 425 degrees for 25-30 minutes. Serves 6-8.