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Recipes
Cabbage Rolls
By McLean
Sweet and Tender
- Sauce:
- 1 large cabbage head
- 2 eggs, beaten
- 1/2 cup milk
- 2 cups cooked long grain rice
- 2 jars (4 1/2 oz. size) sliced mushrooms, drained
- 1 small onion, chopped
- 2 teaspoons salt
- 1 teaspoon dried parsley flakes
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon pepper
- 2 lbs. lean ground beef
- 2 (8 oz. size) cans tomato sauce
- 1/2 cup packed brown sugar
- 2 tablespoons lemon juice
- 2 teaspoons Worcestershire sauce
Apple and Cheddar Cracker Snack
By McLean
Preheat oven to 400 degrees
- 16 whole grain crackers
- 8 teaspoons honey mustard
- 1 apple, thinly sliced, Gala or golden delicious
- 1/2 cup shredded cheddar
Skillet Goulash
By McLean
Cook macaroni according to package directions; drain and cover to keep warm
- 1/2 lb. elbow macaroni
- 1 1/2 lb. ground beef
- 1/2 medium-sized green pepper, chopped
- 1 small onion, chopped
- 1 (28-oz.) jar spaghetti sauce
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup shredded cheddar cheese
Roast Pork (fresh ham) with Pineapple Glaze
By McLean
Preheat oven to 375 degrees
- 10 lb. bone-in fresh ham
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 2 cups sliced onion
- 1 can chicken broth
- 1 (8 3/4 oz.) crushed pineapple, drained
- 1/4 cup honey
- 1/4 teaspoon cinnamon
- 1/8 teaspoon ginger
- 6 tablespoons flour
Katie Couric's Lemon Chicken
By McLean
Pound chicken breasts with meat mallet to a uniform 1/2-inch thickness
- 4 skinless, boneless chicken breasts
- 3 tablespoons flour
- 2 tablespoons butter
- 2 tablespoons olive oil
- 1-3/4 cup fresh lemon juice
- Salt and pepper to taste
- Cooked Basmati rice
Crispy Shallot Green Bean Casserole
By McLean
1. Preheat oven to 375 degrees
- vegetable oil for frying
- 4 shallots, divided, 1 chopped, 3 thinly sliced
- 1 1/2 cups buttermilk
- 1 packet Original Ranch Salad Dressing Mix
- 1/2 teaspoon cayenne
- 1 1/2 lbs. green beans, ends trimmed
- 3 tablespoons butter
- 2 cloves garlic, thinly sliced
- 1 cup plus 2 tablespoons flour, divided
- 1 cup chicken stock
- 1 cup half-and-half
- 2 cups Parmesan cheese freshly grated
- Salt and pepper
Minestrone
By McLean
In a large soup pot, cook meat in water with 1 tablespoon salt for 1 1/2 hours or until meat is tender
- 2 lbs. boneless chuck
- 3 quarts water
- 2 tablespoon salt
- 1 (l lb.) can Italian peeled tomatoes
- 1 small can tomato paste
- 2 packets beef broth powder
- 2 celery stalks, cut into 1-inch pieces
- 1/2 cup chopped parsley
- 1/2 teaspoon oregano
- 1/8 teaspoon pepper
- 1 clove garlic, minced
- 1 (1 lb.) can kidney beans (or cannellini beans)
- 1 cup cut-up zucchini
- 1 cup cut green beans
- 1 cup diced carrots
- 1 cup chopped cabbage or spinach
- 1 cup uncooked elbow macaroni
- 1 cup grated Parmesan cheese
Wild Rice and Chicken Soup
By McLean
In 5- to 6-quart slow cooker, combine cooked chicken, mushrooms, carrots, celery, cream of chicken soup, rice and t...
- 2 1/2 cups chopped cooked chicken
- 2 cups sliced fresh mushrooms
- 2 medium carrots, coarsely shredded
- 2 stalks celery, sliced
- 1 10 3/4 - ounce can reduced-fat and reduced-sodium condensed cream of chicken soup or cream of mushroom soup
- 1 6 - ounce package long grain and wild rice mix
- 5 cups reduced-sodium chicken broth
- 5 cups water
- Celery leaves (optional)
Burnt Offering Cheese and Pasta in a Pot
By McLean
Brown beef, drain off excess fat
- 2 lbs. ground beef
- 1 large sweet onion
- 2 packages beef powder
- 1 clove garlic, minced
- 1 (14 oz.) jar spaghetti sauce
- 1 can stewed tomatoes
- 1 can sliced mushrooms
- 1 (8 oz.) package shell macaroni
- 1 1/2 pint sour cream (3 cups)
- 1 package sliced provolone cheese
- 1 package sliced mozzarella cheese
Celery Seed Salad Dressing
By McLean
Aunt Adelaide's recipe
- 2 cups sugar
- 1 teaspoon dry mustard
- 1 teaspoon salt
- 1/4 cup grated onion
- 2/3 cup vinegar
- 2 cups salad oil
- 1 1/2 teaspoon celery seed