[Kitchen Witch]

1 cup (12 ounce.) whipped or creamed honey softened if necessary
1/2 lb. (2 sticks) butter, softened
.
In a medium bowl, mix together honey and butter.

Spoon into jars with tight-fitting lids.

Store in refrigerator.


Yield: 2 cups


another clone:


2 tablespoons vegetable oil
3 1/2 pounds beef round -- or chuck pot roast, up to 4 lbs
1 - 2 cans cream of mushroom soup -- (10 3/4 oz.)
1 Pouch Campbell's Dry Onion Soup and Recipe Mix 0r beefy onion soup mix
1 1/4 cups water
6 medium potatoes -- quartered
6 Carrots -- cut into 2" pieces
2 tablespoons all-purpose flour
In 6 quart saucepot, in hot oil, brown roast on all sides. Spoon off fat. Stir in mushroom soup, onion soup mix and 1 cup water. Reduce heat to low. Cover; cook 2 hours. Add vegetables. Cover; cook 45 minutes or until roast and vegetables are fork-tender. Remove roast and vegetables. Stir together flour and remaining water until smooth. Gradually stir into soup mixture. Cook until mixture boils and thickens, stirring constantly.