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Recipes
Strawberry-Rhubarb Pie
By McLean
In mixing bowl, stir together sugar, tapioca, salt and ground nutmeg
- 1 1/2 cups sugar
- 3 tablespoons quick-cooking tapioca
- 1/4 teaspoon salt
- 1/4 teaspoon ground nutmeg
- 3 cups rhubarb cut into 1/2-inch pieces (1 lb.)
- 2 cups sliced fresh strawberries
- 1 tablespoon butter
Chicken and Wild Rice Casserole
By McLean
Place first seven ingredients in roaster, cover and bake at 325 degrees for one hour
- 1 1/2 lbs. boneless chicken breasts
- 1 cup water
- 1 cup cooking sherry (optional)
- 1 1/2 teaspoon salt
- 1/2 teaspoon curry powder
- 1 onion sliced
- 1/2 cup sliced celery
- 1 box Uncle Ben's Original Long Grain and Wild Rice (do not use seasoning packets)
- 1 lb. fresh mushrooms
- 1/4 cup butter
- 1 cup sour cream
- 1 can cream of mushroom soup
- Crushed potato chips, fried onions, slivered almonds for topping or Ritz crackers (sprinkle melted butter over crackers)
Orange Hollandaise Sauce
By McLean
Divide butter in 3 portions
- Use with one pound of cooked asparagus.
- 1/4 cup butter, softened
- 2 egg yolks
- 1/4 teaspoon finely shredded orange peel
- 1 teaspoon orange juice
- Dash of salt
- Dash of white pepper
- 1/4 cup sour cream
Cider-Glazed Roast Pork Loin
By McLean
Adjust oven rack to middle position and heat oven to 375 degrees
- 3 lb. boneless center-cut pork loin, tied
- Salt and pepper to taste
- 2 tablespoons vegetable oil
- 6 small shallots, peeled (and halved if large)
- 2 cups apple cider
- 1/2 cup apple butter
- 1 bay leaf
- 1 sprig fresh thyme
- 1 teaspoon cider vinegar
Coquilles Saint-Jacques with Parmesan Cheese in Pastry Shell
By McLean
In a medium saucepan, melt butter and blend in flour, salt and pepper
- Sauce:
- 2 tablespoons butter
- 2 tablespoons flour
- 1/2 teaspoon salt
- Dash of pepper
- 1 cup milk
- 1/4 cup grated parmesan cheese
- 1/2 teaspoon Worcestershire sauce
- Prepared baking shells
- 1 tablespoon butter
- 1 (4 oz.) can sliced mushrooms, drained
- 1 lb. fresh or frozen scallops, drained
- 1/4 cup dry vermouth
- 1/4 cup Wish-bone Onion Dressing
- 1 teaspoon chopped parsley
- 1/4 cup grated parmesan cheese
Salisbury Steak
By McLean
In a large bowl, combine ground beef, 1/2 cup chopped onion, the green beans, paprika, garlic powder, salt, and 1/4...
- 1 1/2 pounds ground beef
- 1 large onion, finely chopped, divided
- 1 (8 oz.) can cut green beans, drained and chopped
- 1/2 teaspoon paprika
- 1/4 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper, divided
- 3 tablespoons flour
- 1 3/4 cups beef broth
Veal Scaloppine
By McLean
Preheat oven to 300 degrees
- 1/4 cup flour
- 1/2 teaspoon salt, or to taste
- 1/2 teaspoon freshly ground black pepper
- 2 large egg whites
- 1 1/4-cup toasted breadcrumbs
- 1 lb. veal scaloppini or cutlets, cut 1/4-inch thick
- 2 teaspoons olive oil
- 1 1/2 teaspoon butter
- 2 cloves garlic, minced
- 1/4 cup beef or chicken broth
- 1 tablespoon lemon juice
- 2 tablespoons chopped fresh parsley
Beef Brisket, Easy Sweet and Sour
By McLean
Place large piece of extra wide heavy duty foil shiny side up in a roasting pan
- 1 (5 to 8 lb.) brisket
- 1 (12 oz.) jar of apricot preserves
- 1 envelope of dried onion soup mix
Maple-Glazed Acorn Squash
By McLean
Scoop out and discard seeds from squash
- 1 medium acorn squash, halved
- 1 1/2 cups water
- 1/4 cup maple syrup
- 2 tablespoons brown sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon salt
Lasagna
By McLean
Boil 6 quarts of water. Add 1 tablespoon salt and 1 tablespoon oil
- 1 lb. lasagna pasta
- 1 onion, chopped
- 1-1/2 lbs. ground chuck
- 2 (1 lb.) jars spaghetti sauce
- 2 lbs. ricotta or cottage cheese
- 1 lb. mozzarella cheese, thinly sliced
- 1/2 cup grated Parmesan cheese