Pork Pie With Sweet Potato Biscuits
|Ground pork||1 1⁄2 Pound|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Celery||1⁄2 Cup (8 tbs), chopped|
|All purpose flour||3 Tablespoon|
|Savory||1 1⁄2 Teaspoon, crushed|
|Instant chicken bouillon granules||1 Teaspoon|
|Water||1 1⁄4 Cup (20 tbs)|
|Brown sugar||1 Tablespoon|
|Tart cooking apples||3 Medium, peeled cored and sliced|
|Sweet potato biscuits||1 Cup (16 tbs)|
1 In a large skillet cook pork, onion, and celery until meat is brown and vegetables are tender. Drain well. Stir flour, savory, paprika, chicken bouillon granules, salt, and pepper into meat mixture. Stir in water. Cook and stir until thickened and bubbly. In a mixing bowl sprinkle brown sugar over apples; stir to coat.
2 In a 2-quart casserole combine apples and meat. Cover; bake at 425° for 20 minutes. Top with Sweet Potato Biscuits. Bake, uncovered, about 20 minutes more or until wooden toothpicks inserted into biscuits come out clean.