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Recipes
Macaroni Salad
By McLean
Mix the dressing first, let it sit while preparing the other ingredients
- 1 lb. Macaroni (or other noodle)
- 1 green pepper
- 3 c. grated carrots
- 2 Tbsp. celery seeds
- 2 c. real mayo
- 1 can Eagle Brand Milk
- 1 c. vinegar
- 1/2 c. sugar
- Pinch of garlic powder
- Salt and pepper to taste
- 1 c. shredded chedder cheese
Wild Mushroom Tartlets
By McLean
Heat oven to 350. In 10-inch nonstick skillet, heat 1 tablespoon of the oil over medium heat
- 2 tablespoons olive oil
- 1 shallot, finely chopped (2 tablespoons)
- 1 (4 oz.) package fresh wild mushroom medley, finely chopped
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground pepper
- 1/2 teaspoon chopped fresh rosemary leaves
- 2 tablespoons dry sherry
- 1/4 cup ricotta cheese
- 1/4 cup crumbled chevre (goat) cheese (1 oz.)
- 1 (1.9 oz.) package frozen mini fill shells I(15 sheets)
- 1/3 cup shredded Parmesan cheese
Ham, Corn and Potato (Slow Cooker)
By McLean
In 4-quart slow cooker, combine potatoes, ham, corn, and onion; mix well
- 6 cups peeled baking potatoes -- cut in 1" cubes
- 1 1/2 cups cubed cooked ham
- 1 15.25oz. can no salt added corn, drained
- 2 teaspoons instant minced onion
- 1 10 3/4oz. can condensed Cheddar Cheese Soup
- 1/2 cup milk
- 2 tablespoons all-purpose flour
Easy Maryland Crab Bisque
By McLean
In a 3-quart saucepan combine milk, asparagus soup, mushroom soup, and half-and-half
- 2 3/4 cups milk
- 1 can cream of asparagus soup
- 1 can cream of mushroom soup
- 1 cup half-and-half or light cream
- 5 to 6 ounces cooked crabmeat, cut into pieces or one 6 oz. can crabmeat, drained, flaked, and cartilage removed
- 3 tablespoons dry sherry or milk
- Fresh chives
- Toasted bread
Spaghetti Casserole
By McLean
Preheat oven to 350 degrees F
- 1 pound ground beef
- 1 (26-ounce) jar spaghetti sauce
- 1 teaspoon salt, divided
- 12 ounces spaghetti
- 1 (15-ounce) container ricotta cheese
- 1 cup sour cream
- 1 1/2 teaspoons Italian seasoning
- 1 teaspoon garlic powder
- 1/4 cup grated Parmesan cheese
Scalloped Potatoes
By McLean
Grease a shallow 1 1/2 quart baking dish with butter; set aside
- 1 teaspoon butter, softened
- 1 cup whipping cream
- 1/3 cup milk
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 2 garlic cloves, crushed
- 6 medium potatoes
- 1 cup shredded Swiss cheese
- 1/4 cup shredded parmesan cheese
Mediterranean Shrimp with Angel Hair Pasta
By McLean
1 Cook pasta as directed on package; drain, reserving 1/2 cup cooking water
- 8 oz uncooked angel hair pasta
- 1/2 cup Butter with Olive Oil & Sea Salt
- 1 medium onion, chopped (1/2 cup)
- 4 cloves garlic, finely chopped
- 3 tablespoons julienne-cut sun-dried tomatoes in oil, drained
- 1 teaspoon dried oregano leaves
- 1/4 teaspoon crushed red pepper flakes
- 1/4 teaspoon salt
- 3 teaspoons capers, drained
- 1 lb uncooked medium shrimp, peeled, deveined
- Juice of 2 lemons
Hamburger Zucchini Soup
By McLean
In large saucepan, cook beef, celery, onion and green pepper over medium heat, drain
- 1/2 lbs. ground beef
- 2 celery ribs, thinly sliced
- 1/3 cup chopped onion
- 1/2 cup chopped green pepper
- 1 (28 oz.) diced tomatoes, undrained
- 3 medium zucchini, cubed
- 2 cups water
- 1 1/2 teaspoon Italian seasoning
- 1 teaspoon salt
- 1 teaspoon beef granules
- 1/2 teaspoon sugar
- Pepper to taste
- Parmesan cheese
Muffin Tin Omelets
By McLean
In large bowl, best together eggs and cream until well blended
- 8 - 12 eggs
- 1/2 cup heavy cream
- 1 cup shredded sharp cheddar cheese
- 1 cup chopped ham
- 3 green onions, chopped
- Salt and pepper to taste
Meatloaf, Mini loafs
By McLean
Preheat oven to 350 degrees F (175 degrees C)
- 1 egg
- 3/4 cup milk
- 1 cup shredded Cheddar cheese
- 1/2 cup quick cooking oats
- 1 teaspoon salt
- 1 pound ground beef
- 2/3 cup ketchup
- 1/4 cup packed brown sugar
- 1 1/2 teaspoons prepared mustard