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

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    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

    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

    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 fudge recipe is from Taste of Home magazine. I have been making it for several years and everyone just loves it! It makes a lot and is great for gift giving at the holidays. For gifts, I usually pour into 3 separate disposable baking tins (the biscuit size).

    Recipe #33067

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

    Recipe #32489

    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 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

    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

    Once you try this you'll never buy canned cranberry sauce again! This recipe is from the book "By Request" from Pasta & Co. a great store in Seattle, WA. If you're ever in the area look it up and stop in.

    Recipe #33054

    This is my favorite recipe for Phad Thai. It comes from "Quick & Easy Thai Cuisine" by Judy Lew and Chef Rut. I've tried many other recipes but none are as easy or as good as this one. I highly recommend the optional ingredients if you fix this. The 3 hours prep. time is soaking the rice noodles.

    Recipe #22085

    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 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 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 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

    Want an extra special dessert for someone special? This is it! It sounds complicated, but the steps can be broken down and prepared over 2 - 3 days, which makes it pretty easy. I got the recipe from one of my cooking magazines, I don't remember which one, but this is my all time favorite chocolate cake. I'm not sure about the prep. time, as I always spread it out over 2 or 3 days.

    Recipe #33121

    The dressing can be made ahead and refrigerated for a couple of days. This would be great with grilled chicken or seafood. This is so good, I plan on having this one even when cranberries aren't in season! Prep time is not counting time to cook wild rice which can be done ahead.

    Recipe #45664

    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

    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 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 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

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