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