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

Saute in skillet beef, celery, onion, pepper and garlic until vegetables are tender. Drain and add water, tomato paste, salt, paprika and Monosodium. Reserve 1 cup for biscuits. Add beans and peas and simmer. Prepare biscuits.

BISCUITS:

1 1/2 c. flour
1/2 tsp. salt
1/2 c. stuffed olives
1/2 c. milk
2 tsp. baking powder
1/4 c. butter
1/4 c. blanched slivered almonds

Sift flour and baking powder, salt together and cut in butter. Combine milk and add to flour mixture. Stir. Knead on floured surface 15 times. Roll to a 13 x 9 rectangle. Combine olives, almonds and reserved meat. Spread over dough. Roll up starting with 12 inch side. Cut into pieces. Place meat mixture into a 12 x 8 or 11 inch baking dish. Top with biscuits. Bake at 425 degrees for 25 to 30 minutes.