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    You are in: Home / Susan Dillard's Public Recipes
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    36 Recipes

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    Dense chewy interior, crispy exterior, bursting with ginger throughout! I got this recipe from 101 Cookbooks.com. I changed a few ingredients for personal taste.

    Recipe #403301

    Original recipe came from Relish Magazine in the newspaper; I have changed the amounts to make it more manageable for the home cook. This salsa is hot, remove seeds and inner membranes of peppers for a milder flavor or use less hot peppers. The peppers can be adjusted to your own personal taste. This is the best salsa I've ever eaten and a great way to use some of those summer tomatoes.

    Recipe #390714

    A delicious moist carrot cake. I adapted this recipe from the Alice Bay Cookbook; just adding a couple of items to suit my taste.

    Recipe #348761

    This recipe is from the July 2005 issue of Bon Appetit. If you like potato salad and Caesar salad you are going to love this one!

    Recipe #126106

    This is another recipe from the "Creme de Colorado" cookbook, it is the best Spinach salad I've ever had! Very easy to prepare, in fact, it can all be prepared ahead and just tossed together when ready to eat. This is also the best Poppyseed dressing I've ever eaten. I fixed this last night and hardly ate anything BUT the salad, it's that good! Recipe makes 8 side salad servings, but if you want it as a main dish type salad I would figure on half the servings.

    Recipe #114783

    This recipe is from the Creme de Colorado Cookbook. It is a very easy salad to fix with an unusual flavor. I always have requests for the recipe when I take it to a potluck. The dressing and rice can be prepared ahead of time and combined with the final "fresh" ingredients added just before serving. It can be served in a bowl, or in individual "lettuce cups".

    Recipe #114374

    This recipe came from the March/April 1994 issue of Cooking Light magazine. I have fixed these many times and you would never suspect them of being low fat! They are delicious!

    Recipe #110424

    This is a really easy recipe that looks and tastes like it took hours to make. It calls for wild mushrooms, but you can use any or a mixture of whatever is in season. If you can't find the pastry squares, you may use the round ones that have the removeable tops.

    Recipe #85369

    This recipe is from the Spokane Review newspaper and is SOOOOOO good! It's also very easy to throw together with items you may have on hand.

    Recipe #82692

    This is a very easy recipe I got from a friend. I added the spice as that is how we like our squash. Note that the prep time does not account for precooking the squash, that would have to be added. Once you have your 2 cups of cooked squash, it goes together really fast.

    Recipe #82592

    This recipe is from Ray's Boathouse in Seattle, WA. I've tried several crab cake recipes and this is my favorite by far. Note: prep time includes 1 hour chilling.

    Recipe #77897

    This is a very moist cake and very easy to make. It is my husband's favorite.

    Recipe #65824

    I got the original recipe from Cooking Club of America. I changed the amounts due to my personal tastes as you may do. It doesn't HAVE to be refrigerated overnight, the only time I do that is just for my convienience. Amounts on salad ingredients may be adjusted or left out according to what you like. This is a great pasta salad and I'm always asked for the recipe when I take it to a potluck. Try it, you won't be sorry!8 (1 1/2-cup) servings.

    Recipe #65721

    This is a quick, easy recipe for those hot summer evenings when you don't feel like cooking. I cook the chicken breasts early in the morning and just chop up the rest and throw it all together when we're ready to eat.

    Recipe #64703

    This is a very simple recipe to make. The dough can be prepared ahead and baked when you are ready. I always get requests for the recipe for these. I "think" I got this from Bon Appetit years ago, but I'm really not sure.

    Recipe #48367

    This is one of those "comfort food" type recipes. I really can't remember which cookbook it came from, it belonged to my mother and I got it years ago. It's pretty easy to fix with ingredients usually on hand.

    Recipe #48260

    I got this recipe from Bon Appetit Magazine in 1979, and have been making them ever since. They are the easiest biscuits to make and turn out perfectly every time. Bonus, there's no messy shortening to mess with!

    Recipe #48258

    This recipe is from Cooking Light Magazine. Soup has a very intense flavor and is wonderful on a cold fall evening. Very good!

    Recipe #45676

    This is very good, not too sweet; a nice alternative to the marshmallow topped version. I got the recipe from Cooking Light Magazine and it is one I will be fixing for this Thanksgiving.

    Recipe #45674

    This is very good on a crisp fall night and goes together quickly. Leftovers are good reheated. I got this from a magazine and my husband who isn't a big pork lover really liked it too!

    Recipe #45668

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