1 lb. ground beef
1 c. celery, cut up
1/4 tsp. pepper
2 tbsp. fat
1/4 c. onion, minced
1 tsp. salt
1/4 tsp. chili powder
1 can tomato soup

Brown beef in fat in 10 inch skillet. Add remaining ingredients. Simmer 10 minutes. Drop parsley biscuit topping over hot mixture in skillet. Bake in 425 degree oven for 20 minutes. Turn out onto large platter. Serve immediately in wedge shaped pieces. Makes 6 to 8 servings.

PARSLEY BISCUIT TOPPING:

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

Sift dry ingredients into bowl. Cut in shortening. Add parsley and milk until all flour is moistened. Parsley may be omitted.

Ashby