|Diced carrots||2 Cup (32 tbs)|
|Chopped onion||1⁄4 Cup (4 tbs)|
|Milk||1⁄2 Cup (8 tbs)|
|All purpose flour||1⁄4 Cup (4 tbs)|
|Canned chicken gravy||10 1⁄2 Ounce (1 Can)|
|Cubed cooked pork||3 Cup (48 tbs)|
|Sliced pimiento stuffed green olives||2 Tablespoon|
|Basic mix biscuit||1 Cup (16 tbs)|
|Rubbed sage||1⁄4 Teaspoon|
In saucepan cook carrots and onion in 1/2 cup water for 10 minutes.
Do not drain.
Blend milk into flour; mix with chicken gravy.
Stir into carrots.
Cook and stir till slightly thickened and bubbly.
Stir in pork, olives, and dash pepper.
Bring to boiling.
Turn into 2-quart casserole.
Combine Basic Biscuit Mix and sage.
Add 1/3 cup water all at once.
Stir with fork just till dough follows fork around bowl.
Knead dough 10 to 12 strokes on a surface sprinkled lightly with biscuit mix.
Roll or pat dough into a 9-inch circle.
Cut into 6 wedges.
Arrange on top of hot mixture, leaving spaces between wedges.
Bake at 450° for 15 minutes.