Ingredient:
- 2 lb. raw roast beef, cut up
- 2 lg. carrots, sliced
- 3 potatoes, cut up
Onion to taste
- 1/2 pkg. frozen peas
- Salt and pepper to taste
- 1 can cream of mushroom soup
Direction:
Place all ingredients in a crock pot and cook on high for 4 hours, stirring occasionally; or bake uncovered at 275 degrees for 5 hours. |
Ingredient: 1 c. butter, softened
2 1/2 c. sugar
6 eggs
1 tsp. vanilla
1 tsp. each orange & rum extracts
1 tsp. almond extract
1/2 tsp. lemon extract
3 c. cake flour, sifted
1/4 tsp. soda
1/2 tsp. salt
1 c. sour cream
1/2 c. apricot brandy
Direction: Cream butter, gradually add sugar and beat until light. Add
eggs one at a time, beat thoroughly after each. Add
flavoring, then sifted dry ingredients alternately with sour
cream and brandy. Blend well. Put in greased and floured 3
quart bundt pan and bake in slow oven at 325 degrees about 1
hour and 15 minutes. Cool in pan on rack. Keeps very well,
can be frozen which improves flavor. |