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 ...