Press "Enter" to skip to content

Recipes from a lady


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.



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. confectioner...

To view the rest of this article, you must log in. If you do not have an account with us, please subscribe here.