McLean's profile page
Recipes
Fried Green Tomatoes
By McLean
Cut tomatoes into 1/4 to 1/3 inch slices; place in a shallow dish
- Gravy:
- 4 large green tomatoes
- 1 1/2 cup buttermilk
- 1 tablespoon salt
- 1 teaspoon pepper
- 1 cup flour
- 1 cup self-rising cornmeal
- 3 cups vegetable oil
- Salt to taste
- 2 tablespoons butter
- 2 tablespoons flour
- 1 (15 oz.) can beef broth
- 1 1/2 tablespoon tomato paste
- 1/4 cup buttermilk
- 1 tablespoon Worcestershire sauce
- 1 tablespoon dark brown sugar
Peach Glaze Pie (Reserve Cookbook)
By McLean
Cut up 1 cup of peaches; add water and cook 4 minutes
- 1 quart fresh peaches, sliced (about 8 large ripe peaches)
- 3/4 cup water
- 1 cup sugar
- 8 tablespoons cornstarch
- 1 tablespoon lemon juice
- 1 tablespoons butter
- 1/4 teaspoon almond flavoring
- pinch salt
- 1 9-inch pie shell, baked
Lemon Cake, Glazed
By McLean
Preheat oven to 325 degrees
- Lemon icing:
- 2 sticks sweet butter, softened
- 2 cups sugar
- 3 eggs
- 3 cups unbleached all purpose flour, sifted
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup buttermilk
- 2 tablespooons tightly packed fresh grated lemon zest
- 2 tablespoons fresh lemon juice
- 1 pound confectioner's sugar
- 8 tablespoons butter (1 stick) softened
- 3 tablespoons tightly packed grated lemon zest
- 1/2 cup fresh lemon juice
Shrimp and Vermicelli Casserole
By McLean
Cook vermicelli al dente according to package directions
- 1/2 cup butter, divided
- 1 cup thinly sliced green onions
- 5 tablespoons flour
- 2 1/2 cups chicken broth
- 1/2 cup clam juice
- 1/2 cup heavy cream
- 1/2 teaspoon dried oregano
- 1/2 cup rated parmesan cheese, divided
- 2 cloves garlic
- 1/2 lb. fresh mushrooms, sliced
- 8 oz. vermicelli
- 4 cups cooked and peeled extra-large shrimp
Lemon Whipped Cream Pie
By McLean
Fold condensed milk and lemon juice into whipped cream; pour into crust
- 1 (14 oz. can sweetened condensed milk
- 1/4 cup fresh lemon juice (about 2 lemons)
- 1 cup whipping cream, whipped
- 1 (6 oz.) graham cracker pie crust
Cheese Sauce for Cauliflower
By McLean
Heat butter over low heat until melted
- Use on one medium head of cauliflower.
- 2 tablespoons butter
- 2 tablespoons flour
- 1 teaspoon dry mustard
- 1/4 teaspoon salt
- Dash of pepper
- 1 cup milk
- 1 cup shredded sharp cheese
- 5 drops red pepper sauce
Chicken Cacciatore, Slow Cooker
By McLean
Wash and dry chicken pieces
- 2 chicken fryers, 2 1/2 lbs. each, cut up
- 1/4 cup flour
- 1 teaspoon salt
- 1 tablespoon paprika
- 4 tablespoons cooking oil
- 2 garlic cloves, minced
- 3 onions, sliced
- 1 green pepper, diced
- 1 (2 lb.,3 oz.) can tomatoes
- 1 (8 oz.) can tomato paste
- 2 chicken cubes, crushed
- 1 teaspoon oregano
- 1/2 teaspoon basil
- 1/4 teaspoon pepper
- 1 bay leaf, crumbled
- 1/2 cup dry red wine
Chicken & Pasta Casserole
By McLean
Marcia Hoffman's Cookbook
- 8 chicken breasts
- 1/2 lb. spaghetti
- 4 or 5 cans cream of celery soup
- 2 T curry powder
- 2 can artichokes
- Small package Pepperidge Farm stuffing
- Butter
Potato, Cheddar and Bacon Gratin (Slow Cooker)
By McLean
In a small bowl, combine soup, garlic powder, and pepper
- 2 cans cheddar cheese soup
- 1/4 teaspoon garlic powder
- 1 teaspoon freshly ground pepper
- 2 (20 oz.) packages refrigerated sliced potatoes
- 12 fully cooked bacon slices, crumbled
- 1 cup (4 oz.) shredded sharp Cheddar cheese
- 3 tablespoons butter
Scalloped Fresh Tomatoes
By McLean
Cook onion in butter until tender but not brown
- 1/2 cup chopped onion
- 1/4 cup butter
- 3 slices bread, coarsely crumbled (2 1/4 cups)
- 6 medium tomatoes, peeled and sliced (3 1/2 cups)
- Salt and pepper to taste
- Sugar to taste