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    You are in: Home / Bridget Leigh's Public Recipes
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    9 Recipes

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    We love this recipe! I found it on Pinterest and I have made it a couple times and everyone loves them. Mostly putting it here to have nutritional info.

    Recipe #516652

    This recipe was shared by a local CSA menu planning service, through our CSA. Their website is This easy dish takes only a few minutes to cook, which is a relief on hot summer days. If you have a side burner on a gas grill, you can boil the water for the pasta outside to keep the kitchen even cooler.

    Recipe #484637

    I had this at a church function and searched out the person who brought it, so I could request the recipe. This is a fantastic recipe for using up leftover Thanksgiving turkey. Or, if you don't have any leftovers, it's also very good with rotisserie chicken from the grocery store.

    Recipe #336314

    This recipe came from a church cookbook, so I have no way of knowing whether it came from another source, or if this was someone's own creation. Regardless, it has been a family favorite ever since. Make sure you thaw the broccoli first, so it gets cooked enough. Otherwise, you will end up with cold, half-frozen broccoli in your casserole. (Ask me how I know . . . )

    Recipe #293847

    There are many, many variations of baklava recipes out there. Most of them call for some variation of a sugar water syrup. This recipe is a bit different because it only uses pure honey over the top of the baklava. This makes for a much crispier, flakier baklava that the baklava that is readily available. This is the recipe that my Greek Grandma has used for decades, and now I am in charge of baking it every year for Easter dinner. It's an all-day affair in my house when I bake this, but it is worth it. I have had many people tell me that this is the best baklava they have ever tasted. Be sure and use high-quality honey. The better the honey, the better the baklava. Keep the stack of phyllo sheets covered with a damp towel while you are working, to keep them from drying out and getting brittle.

    Recipe #293778

    My husband's aunt worked as a personal chef for many years. She was one of those incredible people who never measured anything, everything had become second nature. I convinced her to measure everything when she baked a batch--and I was lucky to get a written copy of this before she passed away. They are the most delicious soft sugar cookies I have ever had. :o)

    Recipe #273116

    This is a recipe I came up with by adding "a little of this, a little of that." My family has all named it "Bridget's really good chicken." This is a dish that my kids gobble up every time I make it. :o)

    Recipe #271405

    This soup is very fresh and light tasting. I've always served it warm, but I imagine it would be nice as a chilled soup on a warm day, too. Substitute vegetable broth for the chicken broth and this is a lovely vegetarian soup.

    Recipe #253013

    This recipe was published in the food section of The Milwaukee Journal Sentinel. Unfortunately, I can't give proper credit because after trying the recipe once, it went into our family favorites cookbook and I tossed the clipping. My kids all love it, and every guest who has tried it has asked me for the recipe. Note: The recipe calls for sesame sticks, which are a snack food, found in most grocery stores, health food stores and nut specialty shops. Please don't try using sesame seeds instead, as I suspect one reviewer has done, or your results may not be as wonderful. :o)

    Recipe #192522

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