Sabbath Stew

1 pkg dried onion soup mix
1 can cream of mushroom soup
1 can cream of celery soup
1 8-oz can tomato sauce
2 lbs beef cubes
4-6 potatoes, cut in chunks
6-10 carrots, cut into chunks
2 bay leaves
salt & pepper to taste

Combine soup mix, soups, and tomato sauce and mix well.  In large casserole dish (9x13 might be big enough, depending on amounts of carrots and potatoes--you may need something bigger as it might boil over a little if you overfill the pan) add meat and vegetables.  Sprinkle with salt and pepper.  Pour sauce mix over it.  Top with bay leaves.  Cover tightly with aluminum foil (or if you have a pan that can go in the oven with a lid, or cook in a crock pot all day-lots of options, this is pretty easy and pretty hard to ruin).

Bake for 5-6 hours at 275 degrees or
Bake for 3 hours at 325 degrees

Carrot Souffle

2 lbs carrots
1 cup butter (or 1 cup applesauce and 1 TBLS oil or butter)
2 tsp vanilla
6 eggs
1/3 cup flour (or 4 TBLS cornstarch)
2 tsp baking powder
1 tsp salt
1 1/4 cup sugar

Boil or steam carrots until soft.  Blend in food processor or blender.  Add remaining ingredients.  Pour into greased 9x13 casserole dish.  Bake @ 350 for 45 minutes.  Sprinkle with powdered sugar.