1 1/2 lbs. ground beef
1/2 c. chopped onion
1 clove garlic
1 c. sliced celery
1/2 c. chopped green pepper
3/4 c. tomato paste (6 oz. can)
3/4 c. water
1/2 tsp. monosodium glutamate
1 tsp. salt
1 tsp. paprika
1 (1 lb.) can pork and beans, undrained
1 (1 lb.) can chick peas or lima beans, undrained

Saute ground beef, onion, garlic, celery, and green pepper in large skillet. Add tomato paste, water, monosodium glutamate, salt, and paprika. Reserve 1 cup for biscuits. Add beans and simmer while preparing biscuits.

BISCUITS:

1 1/2 c. sifted flour
1/2 tsp. salt
2 tsp. baking powder
1/4 c. butter
1/2 c. milk
4 drops yellow food coloring
1/2 c. sliced pimento stuffed olives
1/4 c. slivered almonds

Sift together flour, salt, and baking powder in a mixing bowl. Cut in butter until particles are fine. Combine milk and food coloring; add to flour mixture. Stir until dough clings together. Knead on floured surface 12 times. Roll out to a 12 x 9 inch rectangle. Combine olives and almonds and the reserved meat mixture. Spread over dough. Roll up, starting with 12 inch side; seal edge. Cut into 1 inch pieces. Turn meat mixture into 12 x 8 or 13 x 9 baking dish or an 11 inch round casserole. Top with biscuits. Bake at 425 degrees for 25- 30 minutes until golden brown. Serves 6-8.