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Prepare biscuit mix for dumplings (direction on box). Roll 1/4 inch thick and spread on oleo. Then sprinkle on celery leaves and poultry seasoning. Roll up, pinching edges ot seal. Slice 1/2 inch thick. Put soup in pan with tight fitting lid, add only one can of water. Heat, but do not boil. Drop in dumplings and steam without lifting lid for 15 minutes.
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