Taco Soup

1 lb. hamburger

1 medium onion, chopped

1 pkg. taco seasoning

1 (16 oz.) can whole kernel corn, drained

1 (16 oz.) can kidney beans, undrained

1 (16 oz.) can tomatoes, chopped and undrained

1 (8 oz.) can tomato sauce

1 (8 oz.) can water

Shredded cheese

Green onion, chopped

Sour cream

Crumbled nacho chips

Brown hamburger and saute onion along with the meat; drain. Add taco seasoning and mix well. Add corn, kidney beans, tomatoes, tomato sauce and water. Simmer for 1⁄2 hour. Garnish with cheese, green onion, sour cream and chips. Yields 6 servings. Marlo Bockting, Morrison, Mo.

Cheese and Onion Soup

1⁄4 cup butter or margarine

11⁄2 cups onion, sliced

2 tbls. flour

4 cups milk

1tsp. salt

Dash of pepper

1cup grated American cheese

Snipped parsley

Place butter into top part of double boiler. Add onions and cook over low heat, stirring occasionally until onions are tender, but not browned. Remove from heat and stir in flour. Slowly stir in milk until mixture is smooth. Cook over low heat, stirring constantly until thick. Place boiler top into its water-filled lower reservoir, bringing the reservoir water to a boil. Add salt, pepper and cheese. Stir occasionally until cheese melts and mixture is smooth. Top with parsley when served. Yields 4 servings. Esther Yoder, Clark, Mo.

Favorite Beef Stew

2 lbs. stewing beef

2 tbls. shortening

4 cups boiling water

1 tsp. Worcestershire sauce

1 medium onion, sliced

1 bay leaf

Salt and pepper to taste

1 tsp. sugar

Dash of allspice

1⁄2 tsp. paprika

4 to 6 carrots, peeled and sliced

2 small onions, quartered

4 to 6 medium potatoes, peeled and quartered

2 tbls. flour

Brown stew meat in hot shortening. Add boiling water, Worcestershire sauce, onion, bay leaf and seasonings. Simmer tightly covered about 2 hours, stirring occasionally. When meat is tender, remove bay leaf and add remaining vegetables. Add more water if needed. Cover and continue cooking until the vegetables are tender, about 30 minutes. Remove the meat and vegetables. Allow the stew liquid to cool enough for fat to rise to the surface; skim off as much as possible. Thicken remaining liquid to desired consistency with flour and water roux. Replace meat and vegetables and serve. Yields 6 to 8 servings. Edna Troyer, Clark, Mo.