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Recipes
Cowboy Baked Beans
By McLean
Brown and drain meat. Mix all ingredients together in slow cooker
- 1 lb ground chuck
- 1 (16oz) can baked beans
- 1 (16oz) can kidney beans
- 1 or 2 cups onion
- 1/4 cup brown sugar
- 1 cup sugar
- 2 tablespoons dry mustard
- 1/4 teaspoon salt
- 2 teaspoons vinegar
- 1 package Lipton onion soup
Cheese Broccoli Soup (Slow Cooker)
By McLean
Recipes
- 2 Tablespoons butter or margarine
- 1/2 onion, chopped very small
- 1 can (12 oz) evaporated milk
- 1 carton (32 oz)chicken broth (4 cups)
- 2 cups of broccoli cut small (you can use fresh or frozen)
- 1/2 teaspoon of pepper
- 1/4 teaspoon salt
- 8 oz of prepared cheese product, cut into cubes (I used Velveeta)
- 1 1/2 cups shredded extra-sharp Cheddar cheese
- 1 cup shredded Parmesan cheese
Split Pea Soup
By McLean
1. In a Dutch oven or large soup pot with lid, heat oil over medium
- 1 tbsp extra virgin olive oil
- 2 medium onion, chopped
- 2 carrots, sliced
- 2 celery stalks, sliced
- 4 potatoes, diced (optional)
- 1 tbsp dried thyme
- 2 cloves garlic, minced (optional)
- Salt and pepper to taste
- 32 oz Chicken Stock or Broth
- 1 16oz split green peas, picked over and rinsed
- 1 ham bone plus two cups of ham, cut in 1/2 inch cubes
Fresh Apple Cinnamon Muffins
By McLean
Preheat oven to 375 degrees
- 1 1/2 cups flour
- 1/3 cup sugar
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon, divided
- 1/2 teaspoon salt
- 1 egg
- 1/2 cup milk
- 1 medium apple, peeled, cored, and finely chopped
- 4 tablespoons (1/4 cup) butter, melted
- 1/3 cup chopped nuts (walnuts or pecans)
- 1/4 cup packed brown sugar
Rhubarb Pie
By McLean
In mixing bowl, combine sugar, flour and salt
- 1 3/4 cup sugar
- 1/3 cup flour
- Dash of salt
- 4 cups rhubarb, cut into 1-inch pieces
- 2 tablespoons butter
- Vanilla ice cream (optional)
Strawberry Spinach Salad
By McLean
Lori Smith's recipe
- Spinach
- 1/2 cup sugar
- 2 tablespoons sesame seeds
- 1 tablespoon poppy seeds
- 1 tablespoon Worcestershire
- 1/4 teaspoon pepper
- 1/4 teaspoon salt
- 1/4 teaspoon paprika
- 1/2 cup oil
- 1/4 cup vinegar
Whole Chicken
By McLean
Wash and dry chicken. Rub butter or olive oil on all sides
- 1 whole chicken
- Salt and pepper to taste/ Nature's Seasons
- 1/2 stick butter or margarine or 1 teaspoon olive oil
Country Pork (Slow Cooker)
By McLean
Season pork with salt, pepper and garlic powder
- 3 to 4 lbs. boneless pork butt
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1 tablespoon vegetable oil
- 1/4 cup white wine
- 1 (8 oz.) package sliced fresh mushrooms
- 1 onion, chopped
- 1 can cream of mushroom soup
- 1/4 cup sour cream
- 2 tablespoons Dijon mustard
Skillet Balsamic Pork Chops
By McLean
Sprinkle chops evenly with lemon pepper
- 4 (3/4-inch-thick) boneless center-cut loin pork chops
- 2 teaspoon lemon pepper
- 1 tablespoon vegetable oil
- 1/2 cup balsamic vinegar
- 1/3 cup chicken broth
- 2 tablespoon light brown sugar
Irish Stew
By McLean
Brown beef in 2 Tbsp. oil in a pot over medium-high heat, 8 minutes
- BROWN:
- 2 lb. beef or lamb stew meat, cut into 1 1/2-inch chunks, seasoned with salt and black pepper
- 4 Tbsp. olive oil, divided
- SWEAT:
- 2 cups diced onions
- 2 Tbsp. minced fresh garlic
- 2 Tbsp. tomato paste
- 1/4 cup all-purpose flour
- DEGLAZE:
- 1/4 cup stout beer (such as Guinness)
- 2 cups beef broth
- 2 cups chicken broth
- 2 sprigs fresh thyme
- STIR IN:
- 2 lb. Yukon gold potatoes, peeled and cubed
- 1 cup chopped carrots
- 1 cup frozen green peas, thawed
- 1 cup sliced savoy cabbage