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1 lb. ground beef
2 tbsp. fat
8 c. water
1 envelope onion soup mix
1 c. carrots chopped
1/2 c. celery chopped
1/2 c. onions, chopped
1/2 c. potatoes, cut up
1/2 c. cabbage (optional)
Salt and pepper, to taste

Brown meat in fat, add water and soup mix. Cover and bring to boil. Reduce heat and cook 30 minutes. Add remaining ingredients, increase heat until soup comes to a boil. Turn to low and cook 1/2 hour or until vegetables are done.

1- 14 oz. can sweetned condensed milk
4- Egg yolks
3 or 4 oz.- Key Lime Juice
1 - 9″ Graham cracker pie shell

In a mixing bowl on low speed:
Blend condensed milk and egg yolks.
Slowly, SLOWLY, add Key Lime juice.
After all ingredience are mixed together well,
Pour ingredience into the pie shell.
Put the pie in an oven at 350 for about 15 min.
Chill and serve.
You can heat the mixture in a sauce pan and pour it into the pie shell:
BE CAREFUL! Once the mixture heats up, it will set up, and you better
not dilly dally in getting it into the pie shell.

1 pkg. whole graham crackers
2 pkgs. instant French vanilla
pudding
3 c. milk
9 oz. Cool Whip
Chocolate frosting

Line 9×13-inch pan with one layer graham crackers. In bowl mix 2 packages pudding, milk and Cool Whip. Spread 1/2 of mixture on crackers, then put another layer of cracker. Then the other half of mixture, then final layer of crackers. Frost with chocolate frosting. Refrigerate overnight or at least 10 hours. Cut into squares to eat.