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Recipes
Peaches and Cream Cake
By McLean
Dough: Mix flour, baking powder and salt
- Cream Filling:
- 2/3 c all purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1 egg
- 1/2 c milk
- 3 Tbsp butter, melted
- 1 can (15 oz) sliced peaches, reserve liquid
- 8 oz cream cheese, room temperature
- 1/2 c sugar
- 3 tsp reserved peach juice
- Topping:
- 1 tsp sugar
- 1/2 tsp cinnamon
Skillet Goulash
By McLean
1. Cook macaroni according to package directions; drain and cover to keep warm
- 1/2 pound elbow macaroni
- 1 1/2 pounds ground beef
- 1/2 medium-sized green bell pepper, chopped
- 1 small onion, chopped
- 1 (28-ounce) jar spaghetti sauce
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- beef granules
- Worcestershire sauce
- touch of sugar
- 1 cup (4 ounces) shredded Cheddar cheese
Shrimp or Crab Salad
By McLean
Mix well and refrigerate. You can also use crab meat instead of shrimp
- 1 package shell macaroni
- 1 can shrimp
- 1 cup celery, finely chopped
- Small onion, finely chopped
- 2 tablespoon sugar
- 1/2 cup Cool Whip
- 1/2 cup mayo
- 2 teaspoons dill weed
Macaroni and Cheese
By McLean
Cook macaroni according to package directions; drain
- 1 lb. (16 oz.) elbow macaroni
- 4 cups (16 oz.) Shredded Mild Cheddar Cheese, divided
- 4 cups (16 oz.) Shredded Sharp Cheddar Cheese, divided
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 (12 oz.) can evaporated milk
Garlic and Green Onion Mashed Potato Casserole
By McLean
Cook potatoes in salted water until tender
- 3 lb. baking potatoes, peeled and quartered
- 9 cloves of garlic
- 1/2 cup heavy cream
- 1 1/2 sticks unsalted butter, softened
- 1/3 cup minced green onion
- Melted unsalted butter
Dill Sauce
By McLean
In a small bowl, combine all ingredients; mix well
- 1/2 cup mayo
- 1/2 cup sour cream
- 1 tablespoon chopped fresh dill weed
- 1/8 teaspoon dry mustard
Weetsie Haas' Herb Bread
By McLean
Trim crust, except bottom and slice but not quite through the loaf
- 1 1/3 stick butter, creamed
- 1 1/2 teaspoon Worcestershire sauce
- 1/2 tablespoon marjoram
- 1/2 tablespoon thyme
- 1/2 tablespoon garlic salt
- 1/2 tablespoon paprika
- l loaf uncut buttercrust bread
Chicken, Bacon Ranch (Slow Cooker)
By McLean
Combine bacon, garlic, ranch dressing mix, soup, and sour cream; mix well
- 4 boneless skinless chicken breasts
- 2 tbsp real bacon bits
- 1 tsp minced garlic
- 1 pkg ranch dressing mix
- 1 can cream of chicken soup
- 1 cup sour cream
- egg noodles
Mustard Sauce
By McLean
In a small saucepan, combine egg yolks, 1/4 cup water, mustard, vinegar, sugar and seasoned salt
- 2 beaten egg yolks
- 2 tablespoons prepared mustard
- 2 tablespoons vinegar
- 1 tablespoon sugar
- 1 teaspoon seasoned salt
- 1 tablespoon garlic spread
- 1/2 cup whipping cream
Classic Goulash
By McLean
Preheat the oven to 350 degrees
- 1 tablespoon vegetable oil
- 1 1/2 lbs. ground beef
- 1/2 medium-sized green pepper, chopped
- 1 small onion, chopped
- 1/2 lb. fresh mushrooms, quartered (optional)
- 1 (28 oz.) jar spaghetti sauce
- 1 (8 oz.) package elbow macaroni, cooked according to package directions
- 1 teaspoon garlic powder (fresh garlic)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 packet beef powder
- 1 cup (4 oz.) shredded mozzarella cheese