.SANTA FE SOUP
 (Gene Sasser's recipe that came from a magazine a few years ago that has been modified slightly)

2 lbs Ground Chuck
1 Large Onion,  Chopped
2 [1 oz] Envelopes Ranch Dressing Mix
2 [1.25 oz] Envelopes Taco Seasoning Mix
2 [11 oz] Can Shoe Peg Corn [Drained]
2 Cups  Water
1 [16 oz] Can Black Beans  [Undrained]
1 [16 oz] Can Pinto Beans   [Undrained]
1 [16 oz] Can Kidney Beans [Undrained]
1 [14.5 oz] Can Whole tomatoes [Undrained]
1 [10 oz] Can Diced Tomatoes with Chiles [Undrained]

In a Dutch Oven, cook ground chuck and onion until meat is browned and onion is tender;  drain.  Add remaining ingredients, blending well.  Bring to a boil.  Reduce heat, cover and simmer 2 hours. Stir occasionally to reduce sticking and when done can be served with cornbread or as we do with spaghetti pasta or with cheese sprinkled on top or just however you might like it.. Not too hot, but good....

Stuffed Cabbage Rolls
(Donated by Lynn Sasser Medders)

                                                                       1 beaten egg                                                           1/2 cup milk
                                                                       1/4 cup finely chopped onion                                  1/2 tsp worcesterhire
                                                                       3/4 tsp salt                                                               dash pepper
                                                                       sauce                                                                      1/2 lb ground pork&grd beef
                                                                       3/4 cup cooked rice                                                 6   Large or 12 med. cabbage leaves
                                                                      1 10 3/4 oz cond. tomato soup                                  1 TBSP brown sugar
                                                                      1 TBSP lemon juice

In a bowl combine egg, milk, onion,worcestershire sauce,salt,and pepper; mix well. Addmeat and cooked rice;mix well. Remove center vein of cabbage leaves, keeping each leaf in one piece. Immerse leaves in boiling water about 3 minutes or till limp; drain. Place 1/2 cup meat mixture on each large leaf or 1/4 cup meat mixture on each medium leaf; fold in sides.  Starting at unfolded edge, roll up each leaf. make sure folded sides are included in roll.  Arrange in a 12x71/2x2" baking dish.or however big of a dish you have.  Then stir together tomato soup, brown sugar, and lemon juice; pour over cabbage rolls. Bake, uncovered, in a 350* oven for 1 hr and 15 minutes, basting once or twice with sauce.   Makes 6 servings.

This is really good. It kind of taste like meatloaf.  I cooked it with the ground beef. I made eight nice size ones and we each ate one so we have enough for the next night

Home Made Chocolate Ice Cream
(submitted by the Medders)

1   electric Ice Cream Freezer
2 Bags of Ice
1 Box rock salt
(1) 1/2 gal. chocolate milk
1 can of sweetened condensed milk
1 tub of cool whip

 Mix chocolate milk, sweetened condensed milk, and the cool whip and mix well. Pour into the  cylinder and put lid on and put the electric freezer to gether and run like you would any other  ice cream. And when done it will be just like a frosty that you get at Wendy's.