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

BISCUITS:

1 1/2 c. sifted Pillsbury Best all-purpose flour
2 tsp. double acting baking powder
1/2 tsp. salt
1/4 c. Land O' Lakes butter
1/2 c. milk
4 drops Burnett's yellow food coloring (if desired)
1/2 c. sliced pimento stuffed olives
1/4 c. blanched slivered almonds

Saute in skillet beef, celery, onion, green pepper and garlic until vegetables are tender; drain.

Add water, tomato paste, salt, paprika and monosodium glutamate. Reserve 1 cup for biscuits: Sift flour with baking powder and salt. Cut in butter until fine.

Combine milk and food coloring. Add to floured mixture. Stir until moist. Knead on floured surface 12 times. Roll to a 12 x 9 inch rectangle.

Combine olives, almonds and reserved meat. Spread over dough. Roll up, starting with 12 inch side. Cut in 1 inch pieces. Place meat mixture in 12 x 8 inch or 11 inch round baking dish. Top with biscuits. Bake at 425 degrees for 25-30 minutes. Serves 6-8.