1 cup catsup
2 tsp. mustard
1/2 tsp. Worcestershire
1 1/2 c. water
2 (7 oz.) envelopes Italian Salad Dressing mix
1 (4-6 lb.) beef tenderloin, trimmed

Combine first 5 ingredients; mix well. Spear meat in several places and place in pan. Refrigerate for 8 hours. Drain off excess marinade. Place tenderloin on a rack in a baking pan. Bake at 425 degrees for 30-45 minutes or until thermometer reads:
140 degrees - rare
150 degrees - medium/rare

1 1/2 pound lean ground beef
1 egg
3/4 cup cracker crumbs
1/2 cup finely chopped onion
2 (8oz) cans tomato sauce with cheese
1 tsp. salt
1/2 tsp. oregano
1/8 tsp. pepper
2 cups shredded mozzarella or cheddar cheese

Combine the ground beef, egg, cracker crumbs, onion, 1/3 tomato sauce, salt, oregano and pepper. Mix well by hand and shape into a flat rectangle about 10" x 12" on waxed paper. Sprinkle cheese evenly over mixture. Roll up like a jelly roll and press ends of roll to seal. Bake in a shallow baking dish at 350 degrees for 1 hour. Drain excess fat. Pour remaining sauce over roll and bake an additional 15 minutes. Serves 4-6 people.