CORN THINS

1/2 cup milk

1/4 teaspoon Worcestershire sauce

3 tablespoons oil

1 cup cornmeal

1/2 cup flour

3/4 teaspoon salt

1/4 teaspoon baking soda

Combine the first three ingredients. In a separate bowl, combine the remaining four ingredients. Combine the two mixtures; stir until the dough forms a ball. Knead on a lightly floured surface for 5 minutes, adding extra flour if dough is too sticky to handle. Divide dough in half. On ungreased cookie sheets, roll each half into a 10x12-inch rectangle. Sprinkle with salt and cut into 64 crackers (8 to a side). Bake at 350O for 12 to 15 minutes or until golden brown. Cool on the pans; remove and store in a loosely covered container. Makes 128 crackers.

AMERICAN HAMBURGER SOUP

1 1/2 lbs. hamburger

3/4 cup diced celery

3/4 cup dry soup mix

2 cups potatoes cubed

1 tbsp. sugar

3 medium carrots diced

2 cups tomato juice

2 tbsp. minced parsley

1 1/2 qts. water

1 bay leaf

1/8 -1/4 tsp. garlic powder

1-3 tsp. worchestershire sauce

2 tsp. salt

pepper to taste

Brown hamburger. Mix all ingredients and simmer 1 1/2 to 2 hours.