1 1/2 c. flour
3 tsp. baking powder
1/4 tsp. salt
1/4 tsp. pepper
1 tsp. paprika
1 tsp. celery salt
3 tbsp. shortening
3/4 c. milk
1/4 c. diced onion
2 tbsp. butter
1 lb. hamburg
1 can tomato soup
1 can water
1/2 tsp. salt

Sift together first 6 dry ingredients into a bowl. Add 3 tablespoons shortening. Blend well with a fork. Add 3/4 cup milk. Set aside. In a frying pan, saute 1/4 cup diced onion in 2 tablespoons butter. Add 1 pound hamburg and cook until browned. Add 1 can tomato soup and 1 can water and 1/2 teaspoon salt. Stir and bring to a boil. Pour mixture into a 2 quart casserole dish. Drop flour mixture by teaspoonfuls on top of hamburg mixture. Bake about 20 minutes in a 425 degree oven.