Mary Shawhan Profile - (18831242)

Mary Shawhan

Mary Shawhan
Home Town:
Living In: Independence, Missouri, USA
Member Since: Jul. 2004
Cooking Level: Expert
Cooking Interests: Baking, Grilling & BBQ, Mexican, Italian, Southern, Dessert, Quick & Easy
Hobbies: Knitting, Quilting, Sewing, Needlepoint, Camping, Boating, Walking, Reading Books, Music, Wine Tasting
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Mary-May 2011
About this Cook
I have been cooking since I was six years old (for over 45 years). For the past 15 years I been been a team organizer for a competitive barbecue team (Shawhan Beer, Bourbon, & BBQ). We compete every year in the world's largest barbecue contest, the American Royal. This year our team won 4th place in the potatoes category with a recipe I found on
My favorite family cooking traditions
My family comes from Ireland and every year around Christmas we all bake meat pies. These are small tart sized pies that contain a combination of lamb and pork baked inside a pastry crust. The baked pies are then boiled in broth until they are soft then they are served in a bowl with pepper. It has been a tradition to serve these pies to friends and relatives for over a 100 years.
My cooking triumphs
I cooked my very first meal when I was 7 years old. It was a rump roast with potatoes and carrots. My mother coached me, but I did all the work. After that, I was hooked.
Recipe Reviews 12 reviews
Mini Meatloaves
This is, hands down, the best meatloaf recipe I've ever tried. I would have never thought to use oatmeal as a filler, but it definitely works! Even people that hate meatloaf love this recipe. And no matter what anyone says, it does NOT taste like an oatmeal cookie. As a matter of fact, no one I've ever served it to has ever guessed that the secret ingredient is oats. The only thing I do differently is make a brown gravy to go over the meatloaf upon serving. I cook a 1/4 cup flour with a 1/4 cup melted butter in a small saucepan until it forms into a paste and starts to brown. Then I add 2 cups of beef stock, and stir until thickened. I then kick up the taste by adding a cube of Knorr Beef Concentrated Stock and a tsp of Kitchen Bouquet. I serve this with the meatloaf and mashed potatoes. There is something magical about the taste of the gravy together with the tomato/brown sugar topping. If you are a mushroom fan, sauté some mushrooms with the butter until soft, and then proceed with the flour, stock, etc.

2 users found this review helpful
Reviewed On: Jan. 20, 2015
Bloody Mary Cocktail
Want to kick this drink up a notch? Try using bacon-flavored vodka (yeah, there really is such a thing). Ah-MAY-zing.

4 users found this review helpful
Reviewed On: May 10, 2013
Garlic Green Beans
I've been making this recipe for around 5 years...and it is loved by everyone. I usually use fresh garlic in garlic recipes, but for this dish I just use the already minced garlic you can buy in a bottle...about two heaping teaspoons...instead of mincing an entire head of garlic by hand. It will save a LOT of time and I cannot taste the difference (I've tried it both ways). In addition, use the "shredded" parmesan instead of the grated, and if you can get a good quality will make a world of difference. This recipe is a staple in my kitchen, btw. ;-)

3 users found this review helpful
Reviewed On: Sep. 19, 2012
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Cooking Level: Expert
About me: I have been cooking since I was six years old… MORE
Cooking Level: Professional
About me: I received my culinary degree from Paul Smith's… MORE
Published Recipes

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