McLean's profile page
Recipes
Shrimp Salad
By McLean
Peel and devein shrimp; cut in half
- 1 pound fresh shrimp, cooked
- 1/2 cup favorite brand mayonnaise
- 1/3 cup freshly chopped celery
- 2 teaspoons OLD BAY SEASONING
- 2 teaspoons fresh or bottled lemon juice
- 1/4 teaspoon Worcestershire Sauce
Osso Buco
By McLean
Tastes even better the next day and can easily be reheated in the microwave
- Tomato Sauce:
- 3 large veal shanks, with marrow bone (each about 1 1/4 lb.)
- Salt and pepper to taste
- 1/3 cup extra virgin olive oil
- 1 yellow onion, cut into 1/4 inch dice
- 12 baby carrots sliced into 1/4 inch pieces
- 1 stalk celery, cut in half lengthwise and then 1/4 inch dice
- 1 1/2 teaspoon dried thyme
- 2 cps tomato sauce from recipe below or mild purchased marinara sauce
- 2 cup chicken stock
- 2 cups dry white wine
- 8 oz. broad noodles
- 3 tablespoons finely chopped flat leaf parsley
- Zest of one medium lemon
- 2 cloves garlic finely minced
- 1 small yellow onion, diced
- 2 cloves garlic, sliced
- 3 tablespoons extra virgin olive oil
- 2 tablespoons fresh lemon thyme leaves
- 1/2 small carrot, grated
- 1 28 oz. can recipe ready crushed tomatoes
- Salt and pepper to taste
Cinnamon-Sour Cream Streusel Loaf
By McLean
Beat butter at medium speed until creamy; gradually add 1 cup sugar, beating well
- 1/2 cup butter, softened
- 1 cup sugar
- 1 large egg
- 1 1/4 cups flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup sour cream
- 1/2 teaspoon vanilla
- 1/2 cup chopped pecans
- 1/4 cup firmly packed brown sugar
- 1 tablespoon sugar
- 1/2 teaspoon ground cinnamon
Stroganoff Casserole
By McLean
Preheat oven to 350 degrees
- 12 ounces wide egg noodles
- 1 lb. ground chuck
- 1 small onion, chopped
- 1 green bell pepper, chopped
- 2 ribs celery, chopped
- 1/2 cup beef broth
- 1 (6 oz.) can tomato paste
- 1 (4 oz.) can sliced mushrooms, drained
- 1/2 teaspoon dried oregano
- 1 (8 oz.) container sour cream
- 1 (12 oz.) container small-curd cottage cheese
- 1 teaspoon garlic salt
- 2 cups (8 oz.) shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
Breakfast Sweet Rolls
By McLean
Marsha Hoffman's Mom's Cookbook
- 1 frozen loaf bread dough, thawed
- 3/4 C pecans, chopped
- 2 T cinnamon
- 1/2 package Butterscotch pudding, not instant
- 1/2 C butter
- 2 T brown sugar
Cheese Danish (crescent rolls)
By McLean
Preheat oven to 350* degrees and grease a 13X9-inch baking pan
- 2 cans ready to use refrigerated crescent rolls
- 2 8-ounce packages cream cheese
- 1 cup sugar
- 1 teaspoon vanilla extract
- 1 egg
- 1 egg white
Shrimp Stuffed Potatoes
By McLean
Preheat oven to 350 degrees
- 6 large Idaho potatoes
- Vegetable oil, for coating
- 8 tablespoons butter
- 2 cups grated cheddar cheese, plus more for sprinkling
- 2 cups grated Monterey Jack
- 2 cups sour cream
- Salt and pepper
- 1 pound shrimp, peeled and Sauteed
- Paprika
Hissy Fit Dip
By McLean
Preheat oven to 350 degrees
- 1 lb. sausage
- 16 oz. sour cream
- 8 oz. Velvety cheese cut into small cubes or shredded
- 4 oz. muenster cheese
- 1 teaspoon onion powder
- 1 tablespoon Worcestershire sauce
- 1 tablespoon dried parsley
Meal-in-One-Casserole
By McLean
Place rice in the bottom of a buttered two-quart casserole
- 1 lb. ground beef
- 1 cup uncooked rice
- 1 package frozen corn
- 1/4 cup Parmesan cheese
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1 teaspoon chili powder
- 2 cans tomato sauce
- 3/4 cup water
- 1/2 cup chopped onion
- 1/2 cup chopped green pepper
- 4 strips of bacon, cut in halves
Meatloaf, Katherine's
By McLean
Spray loaf pans with Pam. Put the 1/2 cup brown sugar and ketchup in bottom of the two loaf pans and mix with a fo...
- 1/2 cup brown sugar
- 1/2 inch ketchup
- 2 pounds ground beef
- 4 eggs
- 2 cups Italian seasoned breadcrumbs
- large container of sour cream
- 1 package onion soup mix