Park City Beef Stew-Julie

1 pound beef
8 medium carrits, sliced thick
8 medium potatoes cubed
2 cups chopped celery
1 medium onion, cut in big chucnks
1 bay leaf
2 cans of cream of mushroom soup
1 - 6 ounce can tomato sauce
1 pkg. Lipton onion soup mix
1/2 tsp. ground black pepper

Brown beef in 2 tablespoons of oil for 3-5 minutes.  Coat a large crock pot mith non-stick spray.  Layer beef, carrots, potatoes, onion and celery into crock pot.  Mix together soups, tomato sauce, dry soup mix and ground pepper.  Pour over beef and vegetables.  Cover and cook on low for 8-10 hours on until vegetables and beef are tender.
Options:  add 2 cups frozen peas, or 1 cup sliced mushrooms during the last hour.

Ham and Noodle Casserole

2 cups egg noodles cooked
1/4 cup butter
1/4 cup flour
3 cups milk?
1 cup cheese
1/2 onion chopped
couple stalks of celery chopped
carrots thinly sliced ?
frozen peas
2 cups chopped ham
1 cup chopped chicken (opt.)
1/2 t salt
1/2 t. pepper
more cheese on top

saute onions celery and carrot in the butter.  Add the flour.  Brown.  Slowly add the milk off heat.  Add the ham and chicken.  Slowly bring to a boil.  Boil for one minuet until thick.  Add the cooked noodles and frozen peas.  Mix.  Pour into a greased 9x13 pan and top with grated cheese.  Bake until bubbly and cheese is melted.  15-20 minutes

Spaghetti

Brown 2 pounds of hamburger
Add 6 T spaghetti sauce mix
Stir and heat
Add 3 6 oz. cans of tomato paste and 4 cups of water?
Stir and simmer
Add 2-3 tbsp of brown sugar 

2 tbsp of butter 

Simmer
Stir and serve

Cathy's Brownies

2 cups sugar
1 cup butter
2 t. vanilla
4 eggs
1 1/3 cup flour (6.7 oz.)
3/4 cup cocoa
1 cup chopped nuts optional
1 t. baking powder
1 t. salt

Cream sugar and butter.  Add eggs and vanilla.  Mix.  In a separate bowl mix cocoa, flour, baking powder and salt.  Add to wet ingredients and mix.  Spread in a greased 9x13 pan.  Bake at 350 degrees for 25-30 minutes.

Cheesy Ham and Potato Soup

4-5 cups potatoes peeled and diced
1/2 cup chopped celery
1/2 cup chopped onion
1-2 cups chopped ham
2 cans chicken broth
ham consomme if you have it
1/2 t. black pepper
1/2 cup butter
1/2 cup flour
4 cups milk
1 can of corn
1 cup of shredded cheese
carrots?

1.  Boil potatoes in salted water
2. Heat celery, onion, ham, consomme, pepper, corn and chicken broth in big pot
3. Add boiled potatoes
4.  In a pan melt butter, add flour, brown, slowly add milk
5. Bring roux to a low boil and boil for one minute until thick
6. Add cheese until melted
7.  Add the cheese sauce to the soup.