SUSANNE C. SWISHER Profile - Allrecipes.com (1134248)

cook's profile

SUSANNE C. SWISHER


SUSANNE C. SWISHER
 
Home Town: Dayton, Ohio, USA
Living In:
Member Since: Sep. 2001
Cooking Level: Expert
Cooking Interests: Baking, Frying, Slow Cooking, Mexican, Italian, Middle Eastern, Mediterranean, Healthy, Vegetarian, Dessert, Quick & Easy
Hobbies: Camping, Walking, Photography, Reading Books
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About this Cook
I am Mom to two grown kids. They were homeschooled until they were in the 6th and 7th grades, then I went back to school and became a nurse. I work in the ER of a hospital here in town, and love it!
My favorite things to cook
Vegetarian meatballs, meatloaves, patties, spreads, and sandwich fillings made with nuts, cheese and vegetarian meat substitutes in place of the meat.
My favorite family cooking traditions
Vegetarian cooking, great desserts, wonderful salads, and fresh from the garden vegetables.
My cooking triumphs
A family cookbook, compiled and shared with my family one year for Christmas. Many entries included in church sponsored cookbooks. The Vegetarian Tasting Extravaganza in my current church has been a yearly pleasure-40-50 recipes are made and sampled by 300+ paying customers, tasting the foods is fun, making the recipes at home, from the available cookbook is even more fun, because then you get a full serving of your favorites!
My cooking tragedies
I try to convert many meat recipes to vegetarian ones by substituting vegetarian products for the meat. Sometimes it works, a lot of times it doesn't. I have learned not to use a new recipe to feed visitors until we have tried it at home.
Recipe Reviews 5 reviews
Olive Pecan Spread
Awesome spread. I make this as a spread for bagels, without the mayo. I use cream cheese, the green sliced salad olives, and slice up some black olives. I toast the pecans, and stir it all together. Wonderful Stuff!

4 users found this review helpful
Reviewed On: Oct. 19, 2010
Santa Fe Soup
Excellent soup, easy to follow recipe. I gave four stars because I had to double the Velveeta to get the texture I wanted, but I think that is a personal taste thing. I love the whole kernel corn, it adds texture, and a little sweetness. I am vegetarian, so used reconstituted Textured Vegetable Protein (TVP) {2 cups dry} for the ground beef. Otherwise I followed the recipe to a T. Yummy stuff!

9 users found this review helpful
Reviewed On: Oct. 2, 2010
Italian Cheese Balls
I agree with JFOURNIER, these are similar to KMC's Italian Nut Balls. It is a really versatile meatball. I use pecan meal, instead of chopped pecans, and only 3/4 c bread crumbs. I bake mine for 15 minutes at 350, then cover with store bought or homemade marinara sauce, mushroom gravy, sweet and sour glaze, etc. I bake the sauce covered meatball for 30 minutes at 325. They are wonderful! These make great breakfast patties, if you use an ice-cream scoop to scoop them out onto a baking sheet. Then flatten to 1/2 inch thickness. Bake at 325 for 30 minutes. Cool, then package 3-4 patties in a zip-lock bag. Nuke about 30 seconds, and they are ready to eat!

0 users found this review helpful
Reviewed On: Mar. 21, 2010
 
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