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Recipes
Apricot Chicken
By McLean
Place chicken in a 9 x 13-inch glass baking dish that has been coated with nonstick vegetable spray
- 2 1/2 to 3 lbs. chicken, skin removed
- 2 (5 1/2-oz.) cans apricot nectar
- 1 (18-oz.) jar apricot preserves
- 1 teaspoon ground allspice
- 1 / teaspoon ground ginger
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Peanut Butter Pretzel Bites
By McLean
Line a rimmed baking sheet with wax paper
- 1 cup chunky peanut butter
- 1 cup confectioners' sugar
- 1 tablespoon butter, softened
- 1 cup crushed pretzels
- 1 cup chocolate chips
Lemon Meringue Pie
By McLean
Use any crust you like, cookie, graham, regular etc
- Cookie Crust:
- # 1 box vanilla wafers
- # 6 T margarine
- # 3 T sugar
- Filling:
- # 14-15 ounce can sweetened condensed milk
- # 1/2 cup lemon juice (fresh or bottled)
- # 2 egg yolks
- Meringue:
- # 1/4 t cream of tartar
- # 3 egg whites
- # 1/4 C sugar
Seafood Dip
By McLean
Serve chilled with veggies
- 1 1/2 cups cream cheese
- 1/2 teaspoon garlic powder
- 1 1/2 cup sharp cheddar, grated
- 1/2 teaspoon sugar
- 1/2 cup scallions, chopped
- 1 1/2 teaspoon tarragon
- 1 1/2 cup mayo
- 1/4 cup water
- 1/2 cup frozen spinach, thawed and drained
- 1/4 cup red wine vinegar
- 1/4 cup parsley
- 1/2 teaspoon pepper
- 1 1/2 cups small shrimp, cooked, cleaned and diced
- fresh veggies
Katie Couric's Lemon Chicken
By McLean
Pound chicken breasts with meat mallet to a uniform 1/2-inch thickness
- 4 skinless, boneless chicken breast halves
- 3 tablespoons flour
- 2 tablespoons butter
- 2 tablespoons olive oil
- 1 3/4 cup chicken broth
- 1/4 cup fresh lemon juice
- Salt and pepper to taste
- Cooked Basmati rice
Scalloped Tomatoes with Basil
By McLean
Peel tomatoes and cut into 1/2-inch cubes; drain
- 16 plum tomatoes
- 2 cups cubed crustless French bread (1/2-inch cubes)
- 1 tablespoon olive oil
- 1 tablespoon sugar
- 3 garlic cloves, minced
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
- 1/4 cup thinly sliced fresh basil leaves
- 3 tablespoons shredded Parmesan cheese
Shrimp Scampi
By McLean
Cook and drain the linguine according to the package directions; keep warm
- 1 pound linguine
- 1 cup butter (2 sticks)
- 3 tablespoons olive oil
- 10 garlic cloves, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 1/2 pounds large shrimp, peeled and deveined, tails left on
- Juice of 1 lemon
- 2 tablespoons chopped fresh parsley
Strawberry Cobbler
By McLean
Preheat oven to 350 degrees
- 1/2 cup (1 stick) butter
- 1 cup flour
- 3/4 cup sugar, divided
- 3/4 cup milk
- 2 cups fresh strawberries, hulled, cleaned and cut into quarters
- 1/2 cup water
Beef and Barley Soup
By McLean
Fry bacon in a Dutch oven over medium heat until crisp
- 5 slices bacon
- 1 to 2 lbs. beef chuck roast or steak, cut into 1-inch pieces
- 2 large onions, chopped (about 2 cups)
- 1 clove garlic, finely chopped
- 2 cans condensed beef broth
- 2 cups water
- 1 cup spaghetti sauce
- 1/4 to 1/2 cup regular barley
- 1 1/2 teaspoon paprika
- 1 teaspoon salt
- 1/8 teaspoon dried marjoram leaves
- 3 medium potatoes cut into 1/2-inch pieces
- 2 medium carrots, sliced (about 1 cup)
- 2 medium stalks celery, sliced
- 1 (15 oz.) can stewed tomatoes
- 2 (10 oz.) package frozen green peas, broken apart (I used mixed vegetables) or peas and carrots
- 1 (14 oz.) can mushroom stems and pieces or one cup fresh mushrooms
Orange Marmalade Coffee Cake
By McLean
Beat cream cheese and 1/2 cup butter at medium speed until creamy; gradually add 3/4 cup brown sugar, beating well
- 1 (8 oz.) package cream cheese, softened
- 1/2 cup butter, softened
- 1/4 cup firmly packed brown sugar
- 2 large eggs, lightly beaten
- 1/4 cup milk
- 1 teaspoon vanilla
- 2 cups flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 (18 oz.) jar orange marmalade or other preserves
- 1/2 cup chopped pecans
- 1/4 cup firmly packed brown sugar
- 1 tablespoon flour
- 1 tablespoon butter, melted
- 3/4 up sifted powdered sugar
- 1 tablespoon milk