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Peggy's Crock Pot Soup
1-2 lb beef stew meat or chicken thighs
1 lb can tomatoes
2 carrots, sliced
3 stalks celery chopped
2 medium potatoes, diced; thinly sliced cabbage
3 cups stock
1 tsp salt
1/2 tsp pepper
1 package vegetables, peas, or limas
Place ingredients into the crock pot; stir well. Cover & cook on low
for 12-20 hours or on high for 4-6 hours.
3 cups flour
4 eggs, well beaten
2 cups sugar
2
10oz pkgs frozen strawberries drain the juice
1 tsp soda
1 tsp cinnamon
1 cup oil
1 tsp salt
Preheat
the oven to 350 degrees.
Mix the dry ingredients together then pour the liquids into the center. Mix by hand until
moist.
Pour into two greased loaf pans.
Bake for one hour or until toothpick comes out clean.
5 eggs
1 stick melted butter
3/4 cups buttermilk
2 cups sugar
1 cup coconut
1 tsp. vanilla
Mix all ingredients; pour into an unbaked pie shell. Bake 30-40 minutes
in 350 oven. Makes two small or one large pie.
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