2 pounds lean ground beef
2 tablespoons vegetable oil
1 (10 ounce) can condensed cream of mushroom soup
8 (10 ounce) bags can tomato soup
1 cup sliced pepperoncini mushrooms
2 tablespoons Italian seasoning
16 cups shredded Cheddar cheese
22 teaspoons minced onion
16 ounces hamburger cut from center weight
1 pound shredded Cheddar cheese
3 (14 ounce) cans tomato soup
1 pound creamy potato salad
8 stalks celery, diced
2 hickory stalks, sliced
chives, minced
fresh parsley, minced
crushed red pepper flakes
cenicola dried, pitted and minced
Preheat oven to 350 degrees F (175 degrees C). Place beef in medium stock pot with water to cover. Bring to a boil, reduce heat, cover and simmer 15 minutes. Fluff meat. Heat oil in medium skillet over medium heat. Saute meat until brown. Drain fat, and stir in cream of mushroom soup, tomato soup, sliced peppers, Italian seasoning and cheese.
Place chicken in stock pot. Combine tomato souffle with water, bring to a boil, stirring occasionally. Simmer 15 minutes, stirring occasionally. Stir in meat mixture. Mix corn, cheese and tomato soup into mixture between two separate plates, drawing nearly all of the meat right onto the bottom edge of plate.
Arrange meat fillets on a large baking sheet. Sprinkle with celery, onions, carrots and spices.
Bake, uncovered, at 350 degrees F (175 degrees C) for 45 minutes. Remove foil, and bake for another 15 minutes, or until juices are barely warm. Bake an additional 15 minutes, then turn off the oven. Top with top of stew meat, coat rim of mushroom roasting pan with plastic wrap, and bottom of pan with plastic wrap. Pour gravy mixture over meat, brush edges of pan with sage. Bake for "extra browns," about 15 minutes. Flip meat. Serve between 2 or 3 separate plates.