SUSANNE C. SWISHER Recipe Reviews (Pg. 1) - Allrecipes.com (1134248)

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SUSANNE C. SWISHER

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Fresh Cranberry Orange Relish

Reviewed: Nov. 8, 2010
Tart, tangy, and sweet, this relish is great with turkey sandwiches, or mixed with cream cheese and spread on bagels. My mother in law makes this every year for thanksgiving dinner, wonderful stuff.
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Photo by SUSANNE C. SWISHER

Sabbath Macaroni Salad

Reviewed: Nov. 8, 2010
This is the easiest macaroni salad to make. I have made it with nothing more than the macaroni, a jar of the green olives and mayo, although, I like it better with the celery, and black olives, too. The green olives give it a tang, the black olives smooth it out with their buttery presence, and the celery gives a little texture to the mix. Wonderful for potlucks, or carry-in's at work.
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Photo by SUSANNE C. SWISHER

Zucchini Chocolate Chip Muffins

Reviewed: Nov. 8, 2010
These are wonderfully chocolatey, you will never notice the zucchini, a great way to get rid of the surplus! I made mine with chopped, toasted walnuts, INCREDIBLE!
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Olive Pecan Spread

Reviewed: Oct. 19, 2010
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!
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Photo by SUSANNE C. SWISHER

Santa Fe Soup

Reviewed: Oct. 2, 2010
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!
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9 users found this review helpful
Photo by SUSANNE C. SWISHER

Lemon Coconut Squares

Reviewed: May 21, 2010
I followed the measurements exactly as listed, for my first batch, it tasted great , but seemed to be missing a little tartness, or something. Then I made a second batch with the following adjustments: 3/4 c lemon juice instead of 1/2 cup, and added 2/3 c chopped pecans I baked the crust 18 minutes at 350, then removed it, sprinkled on the coconut and pecans, then poured the egg/lemon juice mixture over top. This came out incredibly well, I think the only thing I will change is another few minutes of bake time after adding the coconut/egg mixture.
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Italian Cheese Balls

Reviewed: Mar. 21, 2010
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!
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Amish Peanut Butter

Reviewed: Jan. 28, 2009
I LOVE this recipe! I generally add a little more peanut butter, and use the extra crunchy Jif. It's awesome!
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