Cass' Kitchen

Ingredients 1 Ribeye Steak  2 Large Onions 2 Tablespoons mayonnaise  3 Slices of Provolone Cheese 1 Italian Bread Loaf Butter Salt and Pepper Instructions Start by putting your steak on a plate in the freezer. This will help with slicing it very thin.  Next slice your onions.  Heat up a pan to medium high heat. Add 1 tablespoon of butter and the onions. Cook until translucent Take the steak out of the freezer and cut it into thin strips.  Add salt and pepper to your steak. I cooked it on my griddle, but you can cook it on a pan on your stove top. You will want to cook the steak to medium (leaving some pink).  Next slice your bread in half lengthwise. Add mayo to the bottom, then layer on the steak and onions. Add the cheese and top bun. I press it using a cast iron skillet and a cookie pan. Cook for 2 to 3 min per side.  Slice and Enjoy!!

Ingredients  2 Medium Potatoes, peeled and diced 6 Large eggs 2 Cups Shredded Cheddar Cheese 2 Packages of  Breakfast sausage links 1 Tablespoon Vegetable Oil 12 Flour Tortillas  Instructions Heat a skillet on medium high heat. Add 1 tablespoon of vegetable oil.  Add the potatoes and cook for 10 to 15 min until golden brown. Stirring occasionally.  Drain the potatoes on a paper towel.  In the same pan, add 6 eggs and scramble. Cook until just firm.  Remove the eggs from the pan.  In the same pan heat up the sausage according to the cooking instructions.  Assembly time. Put a scoop of potatoes with 2 sausages and some eggs on the tortilla Sprinkle cheese over the top. Roll into burritos. Wrap in tin foil and freeze up to 2 months.  To heat up, remove the foil and place in the microwave for 90 seconds. Enjoy!

Ingredients  Pizza Dough Pizza Sauce 4 Cups Shredded Mozzarella Flour for Rolling the Dough Sliced Mushrooms (1 Cup) Sliced Black Olives (1/2 Cup) Sliced Onions (1/2 Cup) Cooked Ground Beef (1 Cup, omit if vegetarian) Sliced Tomatoes (1 Cup) Any other of your favorite toppings(Usually 1/2 to 1 Cup) Instructions Preheat your oven to 450 degrees.  If you haven't already portioned your dough, go ahead and portion it into quarters. The dough will make 4 pizzas.   Add flour to a clean surface and put your dough on it. Roll it out with a rolling pin in both directions to keep it an even circle. Get your kids in on the action. They will thank you for it.  Once you finish rolling your dough, transfer it to a pizza stone or pizza pan. Add one ladle of sauce.  Start in the middle and work your way to the outside edge.  Make sure you sauce all the way to the edge of the crust. Add a sprinkle of cheese then your favorite toppings. Add as li

Ingredients 3 8 oz Cans of Tomato Sauce 1 Tablespoon Italian Seasoning 1 Tablespoon Oregano 1 Tablespoon Sugar 1 Teaspoon Garlic Powder 1 Teaspoon Onion Powder Instructions  Mix all ingredients together. Store in the fridge until ready to use, up to 3 days. 

Ingredients 1 Packet Active Dry Yeast (2 Tablespoons) 2 1/4 Cups of Water 6 Cups of Flour, plus more for rolling 1 Tablespoon of Vegetable or Olive Oil 1 Tablespoon of sugar 1 Heavy pinch of salt Yields 4 - 12-14" Pizzas  Time 90 min prep time.  Instructions Add water, sugar and yeast to a mixing bowl. Set aside for 10 min and wait for the yeast to activate. You can tell once the mixture starts to make bubbles.  Mix your flour and salt together in a separate bowl.  Slowly add the flour to the active yeast mixture.  You will want to mix thoroughly before adding more flour. You might not need all the flour, or you might need a little extra.  What you are looking for is a bit of a tacky dough.  Grease a bowl with cooking spray and put the dough in the bowl and cover it with a tea towel and place it in a warm place.  You will want the let the dough rise for at least an hour. It should almost double in size. Now you are ready to rol

Ingredients  1 Cup of Leftover  Beef 1 1/2 Large Sweet Potatoes 1 Small Onion, Diced 1 Small Green Pepper, Diced 1/2 Cup of Shredded Cheddar Cheese 1 Tablespoon Vegetable Oil 4 Large eggs Salt and Pepper Instructions Dice the sweet potato into small cubes. Preheat a skillet to medium heat and add 1 Tablespoon of vegetable oil.  Add the sweet potatoes to the pan and cook for 10 min stirring occasionally. After the sweet potatoes are cooked, add the beef, onions and sweet pepper.  In a separate pan heat to medium. Add 4 large eggs and cook sunny side up. Transfer the eggs to the other pan with the beef, potatoes and veggies.  Serve and Enjoy!

Ingredients 2 1/2 lbs of Chuck Roast 1 Teaspoon onion powder 1 Teaspoon garlic powder 1 Teaspoon Oregano 4 Beef Bullion Cubes 2 Cups of Water Sandwich Rolls Green Pepper Giardinara Instructions Put the chuck roast in the slow cooker with the onion, garlic, oregano, bullion cubs and water. Cook on high for 8 hours or on low for 5. Place broiler on high. Put the beef on the roll and add the cheese. Broil for 3 min until melted.  Now if you are true Chicagoan dip the whole sandwich in the juice. Serve with sweet peppers and Giardinara