Soup's On (and cornbread, too)

It's that crisp, Fall time of year- time to make more soup.  Here's one of our favorites!

Cornbread

(makes enough for an 8x8 pan)

1 1/2 c. flour
2/3 c. sugar
1/2 c. cornmeal
1 Tbls. baking powder
1/2 tsp. salt

In separate bowl, mix:
1 1/4 c. milk
2 eggs
1/3 c. oil
3 Tbls. melted butter or margarine

Add to flour mixture, mix with fork.
Grease pan, bake at 350 for 35 minutes--or toothpick comes out clean.

Magic Bean Soup (because the kids will eat it!)
-simmer for three hours-

1 lb. hamburger, browned with onion
3 10 1/2 oz. cans of minestrone soup
1 1/2 cans water
3 cans of pork and beans- take out the pork
1 lg. can of V8 juice
3/4 c. br. sugar

-Add last hour-
1 c. dried shell noodles
1-1 1/2 c. frozen peas anad carrots

Makes 9 quarts!