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1/2 c All-purpose flour
1/3 c Cornmeal
1 ts Baking powder
1 tb Sugar
1 ea Egg; beaten
2 tb Skim milk
2 ts Oil
In medium bowl, stir together flour, cornmeal, baking powder and sugar.
In small bowl, mix egg, milk and oil. Stir into the dry stuff, mixing until just combined.
Drop mixture by rounded teaspoonfuls on top of the soup. Cover; cook 30 minutes more without lifting the lid (no cheating] until the end of cooking. 6 to 8 servings.
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