|
| Home
-> [Bakery, Ham, Meats, Muffins & Biscuits, Pork, Skillet & Wok] -> [Ham and biscuit skillet Recipe] |
| |
| |
Ham and biscuit skillet
|
| Artist: |
_ |
| Categories: |
Bakery, Ham, Meats, Muffins & Biscuits, Pork, Skillet & Wok |
| Yield: |
4 |
| Rating: |
0 |
| Print Recipe |
 |
| Favorites |
Add
to Favorites |
Ingredients:
| 1
| tbsp | Vegetable oil | | 1
| each | Medium size onion | | 1
| can | Stewed tomatoes no-salt-adde | | 1
| x | (14.5oz) | | 10
| oz | Frozen kale or collard green | | 32
| oz | Can butter beans | | 8
| oz | Ham | | 1/4
| cup | Ketchup (I used | | 1
| x | Durkee Red Hot Sauce as well | | 10
| oz | Can refrigerator | | 1
| x | Buttermilk biscuits |
|
Procedures:
| 1 | Heat oven to 400. | | 2 | Heat oil in a large skillet. | | 3 | Peel onion and cut in thin wedges. | | 4 | Cook 2 to 3 minutes until just tender. | | 5 | Add tomatoes and frozen greens. | | 6 | Cover and cook 2 to 3 minutes until greens are thawed. | | 7 | Drain beans and cut ham in bite-sized pieces. | | 8 | Stir ham, beans and ketchup into skillet. | | 9 | Bring to a boil. | | 10 | Remove from heat and arrange biscuits, just touching, in a ring around edge of skillet. | | 11 | Bake 10 to 12 minutes until biscuits are golden brown on top and fully cooked on bottom (lift one to check). | | 12 | Makes 4 servings. | | 13 | Per serving: 562 cal, 29 g. | | 14 | Protein, 80 g carbohydrates, 15 g fat, 32 mg cholesterol, 2301 mg sodium |
|
|
|
| |
| |
| |
|
|
|
|
|
|