Servings: 12

Prep Time: 15 minutes

Bake Time: 1 hour 10 minutes

What You Need:

• 3 cups flour
• 2 cups buttermilk
• 1 1/2 cups raisins (optional)
• 1 tablespoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 lightly beaten egg
• 1/3 cup sugar
• 1/4 cup butter, melted

What You Do:

1. Grease a 9 x 5 inch loaf pan. Preheat oven to 325 degrees Fahrenheit.
2. Mix egg and buttermilk together. Combine with rest of ingredients (except melted butter) and blend until smooth.
3. Blend in butter.
4. Bake for 65 – 70 minutes and remove to a wire cooling rack, allowing bread to cool for several hours.

Servings: 4 – 6

Prep time: less than 10 minutes

Cook time: 8 hours ( low)  /4 hours ( high)

What You Need:

• 2 lbs cubed stewing beef
• 1 envelope of dry onion soup mix
• 2 10 3/4-oz cans of tomato soup
• 1 soup can of water
• 1 tsp of salt
• 1/2 tsp of pepper
• 2 cups of diced carrots
• 2 cups of diced potatoes
• 1 lb package of frozen peas
• 1/4 cup of water

What You Do:

1. Place onion soup, beef, tomato soup, soup can of water, salt, pepper, potatoes, and carrots in slow-cooker.
2. Cover and cook.
3. Add peas and the 1/4 cup of water 1 hour (1/2 hour for high temp) before end of cook time.

Servings: 6 – 8

Prep time: about 20 minutes

Cook time: 5 hours ( high) / 10 hours (low)

What You Need:

• 2 pounds boneless lamb cubed, browned, and drained
• 2 teaspoons salt
• 1/4 teaspoon pepper
• 2 cups water
• 1 small bay leaf
• 2 medium carrots, peeled and cut in 1/2-inch slices
• 2 small onions, thinly sliced
• 4 medium potatoes, peeled and quartered
• 1/4 cup quick-cooking tapioca (optional – see Note)
• 10 ounces frozen peas

What You Do:

1. Sprinkle browned lamb cubes with salt and pepper.
2. Place lamb in the crockpot along with water, bay leaf, carrots, onions, potatoes, and tapioca.
3. Cover and cook on low for 10 hours (or high for 5 hours), adding peas to the stew during the last hour (or half hour.).