OVEN BEEF HASH by CK
2 c. finely chopped cooked potato
1 (13 oz.) can evaporated milk
1 1/2 c. finely chopped cooked beef
1 1/4 c. finely crushed rich round crackers (Ritz)
1/2 c. shredded carrot
1/3 c. finely chopped onion
1/3 c. snipped parsley
1 tbsp. Worcestershire sauce
3/4 tsp. salt
1/8 tsp. pepper
1/8 tsp. dried oregano
1 tbsp. melted butter
Lightly stir together potato, evaporated milk, beef, 1 cup of the crushed crackers, carrot, onion, parsley, Worcestershire sauce, salt, pepper and oregano. Turn mixture into a 1 1/2 quart casserole.
Combine remaining 1/4 cup cracker crumbs and melted butter; sprinkle on top of casserole. Bake, covered at 350 degrees for 35 to 40 minutes.
Pork Tenderloin with Carrots and Fries by BDM
Shake 1 T flour into a large oven cooking bag
Place in bag: one ¾ to 1 lb pork tenderloin
one 16 oz package crinkle cut sliced fresh carrots
Stir together and pour into bag: ⅓ c maple syrup
2 T olive oil
1 t dried rosemary
¼ t pepper
Close bag using provided tie. Turn bag to coat meat and carrots. Place filled bag in one end of large roasting pan. Cut six ½ inch slits in top of bag
Toss 4 c frozen French fried waffle cut potatoes with 2 T olive oil and 1 t rosemary.
Fill other end of pan with potatoes
Roast for 35 to 45 minutes at 350 degrees until potatoes are browned and crisp. (Meat thermometer should show 155˚). Carefully remove food from oven bag. Cover meat and carrots with foil and let rest for 10 minutes before serving.