Presents

"Bologna Biscuits with Vegetables"

Recipe Source: Budget Casseroles (Card 27) from The Betty Crocker Recipe Card Library Casseroles & Pizza Recipe File Serving Size: Makes 5 servings

Amount Ingredient 1/4 cup sliced onion 2 tablespoons shortening 2 tablespoons flour 1/2 teaspoon salt 1/8 teaspoon pepper 16 ounce can tomatoes 1/2 pound bologna, cut into cubes (2 cups) 3/4 cup cooked diced carrots 3/4 cup cooked cut green beans Bologna Biscuit Dough:   1 cup flour 1 1/2 teaspoons baking powder 1/2 teaspoon salt 2 tablespoons shortening 1/4 pound bologna, cut into 1/4 inch cubes (1 cup) 1/2 cup milk

Preparation Instructions:

Heat oven to 425 degrees. In large skillet, cook and stir onion in shortening until tender. Remove from heat. Stir in flour, salt and pepper. Cook over low heat, stirring until mixture is bubbly. Remove from heat; stir in tomatoes. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in bologna, carrots and beans. Heat to boiling.

Pour into ungreased baking pan, 8 x 8 x 2 inches; place in oven. Prepare Bologna Biscuit Dough; drop 8 or 9 tablespoonfuls dough on hot vegetable mixture. Bake uncovered 25 to 30 minutes or until biscuits are golden brown. 5 servings.

Bologna Biscuit Dough: Measure dry ingredients into bowl. Cut in shortening until mixture looks like meal. Stir in bologna and milk.

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