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Recipes
Deviled Swiss Steak
By McLean
Trim excess fat from meat
- 1 3-lb. round steak, cut 1-inch thick
- 2 teaspoons dry mustard
- 1 1/2 teaspoons salt
- 1/4 teaspoon pepper
- 2 tablespoons cooking oil
- 1 (4 oz.) can mushroom stems and pieces
- 1 tablespoon Worcestershire sauce
Mushroom Soup
By McLean
In a large saucepan, cook onions and garlic in butter over medium-low heat until tender
- 3 medium onions, chopped
- 2 garlic cloves, minced
- 1/4 cup butter
- 2 lbs. fresh mushrooms, chopped
- 2 cups heavy whipping cream
- 2 cups beef broth
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- Grated Parmesan cheese and minced fresh parsley, optional
Butternut Squash and Carrot Soup
By McLean
Heat oven to 425. Toss vegetables with oil, 1/4 teaspoon of salt and 2/8 teaspoon of pepper
- 1 large onion, cut into eights
- 3 cloves garlic, whole
- 1 butternut squash (2 1/2 lbs.), peeled, seeded and cut into 1-inch pieces
- 1/2 lb. carrots, peeled and cut into 1-inch pieces
- 2 tablespoons olive oil
- 3/4 teaspoon salt
- 1/4 teaspoon pepper
- 4 cups chicken broth
- 1 tablespoon brown sugar
- 1/4 teaspoon nutmeg
Citrus Bars
By McLean
Preheat oven to 350 degrees
- 1 package lemon cake mix
- 2 eggs, divided
- 1/3 cup vegetable oil
- 1 (8 oz.) package cream cheese, softened
- 1/3 cup granulated sugar
- 2 teaspoons lemon juice
- 1/2 cup confectioners' sugar
- 1 tablespoon orange juice
Beefy Vegetable-Barley Soup (Slow Cooker)
By McLean
Betty Crocker recipe Prep Time 20 Minutes Total Time 8:50 Hrs:Mins Makes 6 servings
- 1 1/2 lb beef stew meat
- 1/2 cup frozen chopped onion (from 12-oz bag), thawed
- 1/2 cup uncooked medium barley
- 3 1/2 cups Progresso® beef flavored broth (from 32-oz carton)
- 1 cup water
- 1 teaspoon dried thyme leaves
- 1 teaspoon dried marjoram leaves
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 2 cups Green Giant® Valley Fresh Steamers™ frozen mixed vegetables, thawed
- ™
French Onion Soup
By McLean
In a large pot melt butter and combine onions, thyme and bay leaf over medium high heat
- 3 large yellow onions, sliced thin
- 3 tablespoons butter
- 2 sprigs of fresh thyme
- 1 large bay leaf
- 1/2 cup red cooking wine
- 2 tablespoons flour
- 4 cups beef broth
- salt and pepper to taste
- 1 cup garlic croutons
- 4 slices Harvarti cheese
Spanish Pork Chops and Rice Casserole
By McLean
Place 1 cup uncooked long-grain rice in a 9 x 13-inch baking dish
- 5 (1/2-inch-thick) pork chops
- onion, slice for each pork chop
- mushroom cap for each chop (optional)
- 1 cup long-grain rice
- 1 (1 lb., 13 oz.) can tomatoes, or two 14 1/2 oz. cans stewed tomatoes
- 1/4 cup chopped green pepper (optional)
- 1/2 teaspoon chili powder
- 1/2 teaspoon Lawry's salt
- dash of pepper
- 1 cup shredded cheddar cheese (optional)
Broccoli Spear Casserole
By McLean
Slightly thaw broccoli by placing package in pan of warm water
- 1 (10 oz.) package frozen broccoli spears
- 1 can cream of mushroom soup
- 1 cup sour cream
- 3 tablespoons grated Parmesan cheese
- 2 tablespoons butter
Chicken and Pear Salad
By McLean
Stir together first 3 ingredients
- 1/2 cup mayo
- 1 tablespoon sugar
- 1 tablespoon lemon juice
- 1 (29 oz.) can pear halves, drained
- 2 cups cubed, cooked chicken (or turkey)
- 1 cup sliced celery
- Leaf lettuce
Manicotti with three cheeses
By McLean
Cook manicotti according to cooking instructions
- 8 Manicotti
- 1-1/2 cups ricotta or cottage cheese
- 1 cup grated Mozzarella cheese
- 1/2 cup freshly grated Parmesan cheese
- 1 egg, beaten
- 1/4 cup finely chopped parsley
- 1/4 tsp. salt
- 1/8 tsp. pepper
- 1-1/2 cups any Pasta Sauce
- 1/2 cup water
- 1/2 cup grated Mozzarella cheese