FILLING:

1 lb. lean ground beef
2 tbsp. vegetable oil
1 c. chopped celery
3/4 c. chopped green pepper
1/4 c. chopped onion
1/4 tsp. pepper
1 tsp. salt
1/2 clove garlic, minced
1 (10 1/2 oz.) can tomato soup

PARSLEY BISCUIT TOPPING:

1/2 c. shortening
2 c. flour
3 tsp. baking powder
1 tsp. salt
1/4 c. minced parsley (opt.)
1 c. milk

Brown ground beef in oil in oven proof skillet. Drain oil, add remaining filling ingredients; simmer ten minutes. Make biscuits by cutting shortening into sifted dry ingredients in bowl. Stir in milk only until flour is moistened. Drop biscuit topping by spoonfuls over hot mixture in skillet. Bake at 425 degrees for 20 minutes. Serve immediately. Yield: 6 servings.