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

    Sort by: Newest | Rating | Photos | Time to Make | A-Z

    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 came from Alice Bay Cookbook. The buttermilk sauce sounds strange, but believe me, it is really good. I always double the recipe, as I don't want to run out.

    Recipe #20585

    This recipe is from "Savory Faire" cookbook. It is very easy to make and is wonderful.

    Recipe #32489

    This recipe comes from the Salishan Lodge on the Oregon coast. The chef graciously shared the recipe with me when I asked. It is always a big hit when I serve it, usually when we have company.

    Recipe #22531

    I got this recipe from one of the first issues of Chocolatier magazine several years ago. I have tried other versions of chocolate chip cookies since, but none have been as good as these.

    Recipe #36203

    I got this recipe from a good friend and have fixed it several times, it is always a big hit. Notes: Prep time is actual hands on time, it needs to sit overnight and take out of refrigerator 30 min. before baking. I have fixed this without cubing bread and it works fine. Also, you may wish to decrease cream cheese to 1 package instead of two. I have fixed it both ways. I think 1 package is plenty.

    Recipe #20225

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

    Recipe #65824

    This recipe comes from "Simply Classic" by The Junior League of Seattle. It is great for hot summer days, fix it in the morning and dinner is ready whenever you are. I double the amount of currants called for and sometimes leave out the chicken, it is equally good with or without it. It says it serves 6, but I find it serves much more than that, it makes a large amount! The one hour cooking time is for the minimum chill time.

    Recipe #22822

    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

    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

    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

    This is a delicious basting spread for salmon! It's the only way I ever fix it anymore when we grill salmon outside. Any leftovers will keep refrigerated until the next time you fix salmon.

    Recipe #22098

    This is a really good low-fat way of preparing carrots. Much different from the usual sugary way of fixing glazed carrots. I tried it for the first time for friends and everyone really liked them.

    Recipe #21731

    This is a Thai recipe from "The Best of Gourmet 2000". I found it a bit salty, so if you try it, you may want to cut the fish sauce in half, but we really enjoyed it. It is very simple and fast to make. You can marinate the steaks up to 3 hours. Prep time is excluding the marinating time.

    Recipe #35492

    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

    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 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

    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

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