Cheese Biscuits\r\n2 cups self-rising flour\r\n1 tsp. baking powder\r\n1 tsp. sugar\r\nPinch of salt\r\n1\/3 cup Crisco\r\n3\/4 cup grated cheddar cheese\r\n1 cup buttermilk\r\n\r\nMix flour, baking powder, salt and sugar together.\r\nCut in Crisco.\r\nAdd cheddar cheese.\r\nAdd buttermilk and stir until just blended.\r\nMake drop biscuits.\r\nBake at 400\u00ba for 10 to 12 minutes.\r\n\r\nCrock Pot Steak\r\n1 1\/2 to 2 lbs. round steak\r\n2 cans cream of mushroom or cream of chicken soup\r\n1 pkg. onion soup mix\r\nCut steak into bite size pieces.\r\nAdd soup and sprinkle dry soup mix over the top.\r\nStir to cover the steak.\r\nCook on high for 5 hours or until tender.\r\n\r\nA&P Dilled Carrot Sticks\r\n2 lbs. carrots\r\n1\/4 cup Worcestershire sauce\r\n1\/2 tsp. peppercorn\r\n1\/2 tsp. dill seed\r\n2 bay leaves\r\n1 qt. water\r\n2 Tbsp. salt\r\n1\/4 cup vinegar\r\nPeel carrots and cut into sticks.\r\nPack in jar or refrigerator boxes.\r\nCombine and bring remaining ingredients to a boil.\r\nPour over carrots.\r\nLet stand 2 days before using.