Main Dishes
Catt's Famous “No Peek” Casserole

1 1/2 lbs beef cut into bite sized pieces
1 can cream of mushroom soup
1 package dry onion soup mix
1 can mushrooms
2/3 C red wine or milk

Brown meat, lower heat and add the rest of the ingredients. Mix well. Pour into a lightly greased, covered
casserole and bake for 2 1/2 hours at 300 degrees. Remove from oven and serve over hot noodles or rice.

Roast

MMMmmm, my favorite way to do a Roast. Put it in a tightly covered dutch oven or pan. Put your roast in
the pan, with a cup of water and 2 teaspoons of Kitchen Bouquet if you have it. Then you can add some
salt, pepper, and a sliced onion or/and stalk of celery.

Cook this at 350 degrees for about 2 - 3 hours with the lid on. Then, add your potatoes and carrots, cook another
hour with the lid on. You may have to add some additional water that last hour.

or

Roast in the Crock pot

Can be served with Mashed potatoes (homemade or instant), Green beans, Cottage cheese & Chocolate Pudding and
whipped cream parfaits

Brown your roast in the morning, don't forget to season your meat with salt and pepper, or anything else
you have on hand, and add a cup of water with a drop or two of Kitchen Bouquet. Cook all day on low, or
3 - 4 hours on high. Pull apart and serve half of it, mix barbecue sauce with the other half and refrigerate.
Season your green beans with bacon, onion, and chicken bullion. And for the dessert, use instant pudding,
and layer the pudding and whipped cream in glasses. Top with a crushed cookie for presentation.

RIBEYE STEAK

I cook my rib eye steaks like my mom did - quick and over high heat. The longer you cook them, the
tougher they get.


I have a skillet Matt bought me probably 8 years ago, it is one I saw Emeril using one day - it is a Le
Creuset grill pan. It is an all iron skillet. It is the best tool I think I have.
I brush it with olive oil, then get it smoking hot. Then I brush the steak with a little olive oil, salt, pepper,
and onion powder. I throw it in the grill pan, about 3 minutes on each side, and that's it. After the steaks are
done, I throw some onions and mushrooms (sometimes green pepper too) in and just give them a quick toss.
Great to smother the steak with.


You can do this with any good skillet. Just get it very hot, cook your steak quickly in a bit of olive oil, and
that's it. The important thing is to get a crust going on - that makes it juicier and more tender.



Cathy's Homemade Spaghetti Sauce

I use this for lasagna, spaghetti, baked spaghetti, chicken parmesan, pizza sauce, baked ziti, and anything
else I can think of.

2 tablespoons olive oil
1 large onion, minced
3 teaspoons minced or crushed garlic
3 lbs ground beef
4 cans tomato sauce, 15 ounce
4 cans tomatoes, diced, 15 - 16 ounce
1 can tomato paste, 12 ounce
3 chicken bullion cubes
3 beef bullion cubes*
*(or 3 teaspoons Kitchen Bouquet)
2 tablespoons parsley
2 tablespoons brown sugar
1 tablespoon dried basil
1 tablespoon dried oregano
1 teaspoon paprika
2 whole bay leaves
Salt and pepper to taste

In stock pot, heat olive oil. Add onion, cook until soft. Add garlic and cook until translucent. Add beef and
brown. Drain grease. Add remaining ingredients, stirring after each one. For thick sauce, simmer uncovered
3 - 4 hours. For medium consistency, cook covered. Remove the bay leaves and throw away. Must be
cooked on low. And be careful to cook your garlic on low so it doesn't get bitter. Delicious!

Meatloaf

Can be served with Mashed potatoes, Buttered pea & carrots, Cottage cheese & pears, Hot Rolls

Preheat oven to 400. In a small mixing bowl, combine 1 package of the soup mix, ground meat, salt & pepper
to taste, 1 egg, a slice of 2 teaspoons catsup and 1/4 cup milk. Mix with a wooden spoon just Until
thoroughly combined. Form into a loaf and bake (I bake mine in a corning ware loaf pan) for 1 hour. While
this is baking, make your potatoes. For the cottage cheese and pears, this is how I do it. Take a halved pear,
place a scoop of cottage cheese in each, and top with a few strands of shredded cheddar cheese. Then make
your muffins, and When you remove your meatloaf, place the muffins in the oven.

Remove your meatloaf to drain. Waiting 10 minutes, put on a meat platter, slice and top with hot stewed
tomatoes, Meatloaf Gravy (shown below) or hot brown gravy. Serve.

MeatLoaf Gravy

I make a tomato gravy for my meatloaf that is odd, but really good.

I take a can of crushed tomatoes, a can of sloppy joe sauce (I buy the offbrand at Aldi's), and envelope of
onion soup mix and 2 teaspoons of brown sugar. I simmer it on the stove until it gets hot, then I remover
my meatloaf, slice, and pour the sauce over it saving some for the gravy boat.

If I am making more than one meatloaf, I don't double the above recipe, but I do add a can of tomato paste,
and a cup of water. It's so good!


Soup-er Burgers

Blast From The Past! Anyone remember "Soup-er Burgers?"

I started making these when my grown children were in preschool. It became a great winter meal, in front
of the TV watching while it snowed. And so easy!

1 pound ground beef, browned (you can add some finely diced onion while you brown it)
1 can Campbell's Alphabet Vegetable Soup (just like it is, do not add water)
1 tablespoon mustard
Salt and Pepper to taste
Good Quality Buns, buttered and toasted

Brown burger in skillet and drain well. Add can of soup and mustard. Stir well, simmer for 15 minutes.
Serve on toasted buns.

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