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2 lbs ground beef 1/4 cup flour 1/2 tsp salt 1/2 tsp pepper 1 clove of garlic (minced) 1 tsp paprika 1 tsp worchestershire sauce 1 onion - chopped 1 1/2 cups beef broth (or more if required) 3 diced potates 3 diced carrots Method: Brown the ground beef in a skillet then transfer to the slow cooker, pour the beef broth over the meat and then put all other ingredients in the slow cooker. Cook on slow for 8 hours or on high for 4 hours.

6 peaches, peeled and pits removed 1 small lemon, with peel, cut up and seeded 1 cup chopped walnuts Sugar Put peaches, lemon and walnuts through food grinder. Measure and put into large saucepan. Measure same amount of sugar as the fruit and walnut mixture and add to saucepan. Stir and bring to a boil and boil bently 35 to 40 minutes. It should hold its shape when done. Fill hot sterilized 1/2 pint jars to within 1/4 inch of top. Process in a boiling water bath 5 minutes. Makes 4 1/2 pints.

2/3 cup sugar 2 Tbsp flour 1 Tbsp soft butter 2 large egg yolks 1 cup milk 2 egg whites, beaten Grated rind and juice of 1 lemon Mix sugar and flour together, stir in butter and lemon juice and rind, yolks and milk. Add beaten egg whites. Pour into greased casserole, place in a pan of water. Bake at 325 degrees F for 35 minutes.

1/2 Cup of Butter 1/2 Cup of Sugar 1/2 Tsp. of Salt 1 1/4 Cups of Flour 2 Tsp. of Baking Powder 1/2 Cup of Rolled Oats 1/2 Cup of Milk 1/2 Cup of Maple Syrup Preheat oven to 350 degrees F. Soften butter and blend in sugar. Add dry ingredients and blend with pastry cutter until crumbly. Mix in oats. Blend milk and maple syrup together and pour over dry ingredients stirring only to moisten. Spoon into paper lined or greased muffin pan. Bake for 20 minutes.

Ingredients: • 2 cups water • 2 cups peeled and cubed red potatoes • 3 tablespoons melted butter • 1 small onion, chopped • 3 tablespoons all-purpose flour • salt and pepper to taste • 3 cups milk • 1/2 teaspoon white sugar • 1 cup shredded Cheddar cheese • 1 cup diced ham Directions: 1. Using a medium sized stock pot, bring water to a boil, add potatoes and cook until tender. Drain, reserving 1 cup liquid. 2. Stir in butter, onion and flour. Season with salt and pepper. Gradually stir in potatoes, reserved liquid, milk, sugar, cheese, and ham. Simmer for 30 minutes, stirring frequently. Serves: 10

1 cup sifted flour ½ tsp salt ½ cup soft butter (or margarine) 1 cup brown sugar 1 tsp vanilla 2 eggs 1 cup All-Bran 1 cup seedless raisins Directions: Sift flour and salt together. Combine butter and sugar in bowl and mix well. Add vanilla and eggs; beat well. Stir in All-Bran and raisins. Add flour mixture and stir until thoroughly combined. Spread in well-greased 9 x 9 inch pan. Bake at 350°F for 30 minutes. Cool in pan and frost. Let stand until set and cut in squares.

2 Slightly Beaten Eggs 1/4 Cup of Brown Sugar 1 and 1/2 Cups of Sour Cream 3/4 Cups of White Sugar 1 Tablespoon of Cornstarch 1 Teaspoon of Cinnamon 1 Cup of Raisins Mix eggs, brown sugar and cream. Add remaining ingredients. Put in a baked pie shell in a hot oven at 450 degrees F for 10 minutes. Then reduce to 350 degrees F until baked.

6 C rhubarb, cut up 5 C white sugar 1 (540 ml) can crushed pineapple, undrained 2 pkges strawberry Jello Cook rhubarb, sugar and pineapple for 20 minutes. Add Jello and cook over a low heat until Jello is dissolved. Seal in hot jars. Freezes well.

4 C flour 3 tbsp white sugar 3 tsp baking powder 1 tsp salt 3/4 tsp soda 6 tbsp cold butter 1 1/2 C raisins 2 eggs, beaten 1 1/2C buttermilk Combine the first five ingredients. Stir in the raisins. Combine the beaten eggs and the buttermilk. Stir into the dry ingredients, stirring only until moistened (the dough is sticky). Spread in a greased 9" round pan and bake at 350 degrees for approximately 45 - 50 minutes (or until a toothpick inserted in the centre comes out clean). Cool in the pan for about 10 minutes. Remove from pan and slice into wedges.

1/3 cup butter 3 or 4 large baking potatoes 3/4 cups crushed corn flakes 1 1/2 cup shredded sharp cheese 2 tsp. salt 1 1/2 tsp. paprika Peel and cut potatoes into 1/2 inch slices. Melt butter in a flat baking dish in 375F oven. Add single layer of potatoes and turn once in the butter. Mix remaining ingredients and sprinkle over potatoes. Bake 1/2 hour or until done.

1 1/3 C flaked coconut 1/3 C white sugar 2 tbsp flour 1/8 tsp salt 2 egg whites 1/2 tsp vanilla Combine coconut, sugar, flour and salt. Stir in egg whites and vanilla. Drop by rounded teaspoons onto greased baking sheets. Bake at 325 degrees for 18 - 20 minutes or until golden brown. Cool on wire racks.

1 cup butter 2 cups white sugar 5 large eggs 1 tsp. vanilla 2 cups flour 2 cups chopped red cherries Mix in order given. Pour into greased bundt pan. Bake at 350 F for 1 hour. Simple but delicious.