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1 c. packaged biscuit mix
1 c. fresh mushrooms, chopped
2 Tbsp. sliced green onion
1 Tbsp. chopped pimiento
1/4 tsp. salt
1/4 tsp. celery seed
1 egg yolk, beaten
1/4 c. dairy sour cream
1 egg white
cooking oil for deep-fat frying

In mixing bowl combine biscuit mix, mushrooms, onion, pimiento,
salt, and celery seed. Mix egg yolk and sour cream; stir into dry
ingredients just until moistened. Beat egg white to stiff peaks
(tips stand straight). Gently fold beaten egg white into mushroom
mixture. In heavy saucepan or electric deep-fat fryer, heat oil to
375. Drop batter by tablespoonfuls into hot oil. Fry about 2
minutes or until golden brown, turning once. Transfer to rack to
drain. Serve hot. Yield: 12

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