VEGETABLE SOUP 3 lbs. stew beef  1 (8-oz.) can V-8 juice 4 carrots, sliced 4 celery stalks, sliced 3 medium onions, diced 3 medium potatoes, diced 5 c. beef broth (gradually add more when needed) ¼ c. barley 2 bay leaves 1 tsp. marjoram 1 c. elbow macaroni 2 tsp. salt 1 tsp. pepper 2 pkgs. (10-oz. each) frozen mixed vegetables Place all ingredients except frozen vegetables in slow-cooker.  Cover and cook on low 8 to 10 hours. Add frozen vegetables the last two hours of cooking.  Add macaroni the last hour of cooking. Be careful, if added too soon, it will become mushy. Note:  I start cooking this at bedtime, so it will be ready for the next day.   LEMON POUND CAKE WITH LEMON BUTTERMILK GLAZE 3 sticks butter (I prefer Land O’Lakes) 1 (8-oz.) cream cheese 6 large eggs 2 Tbs. lemon juice Zest of 1 lemon 3 c. all-purpose flour 3 c. sugar 1 tsp. salt 1 Tbs. vanilla extract Lemon Buttermilk Glaze 1½ c. confectioners’ sugar 2 Tbs. lemon ...