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<channel>
	<title>Blue Ridge Gourmet Recipes</title>
	<atom:link href="http://blueridgegourmet.com/feed/" rel="self" type="application/rss+xml" />
	<link>http://blueridgegourmet.com</link>
	<description>Great Family Recipes</description>
	<pubDate>Sun, 17 Aug 2008 17:03:34 +0000</pubDate>
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	<language>en</language>
			<item>
		<title>Fresh Berry Tarts *</title>
		<link>http://blueridgegourmet.com/2008/08/20/Fresh_Berry_Tarts_/</link>
		<comments>http://blueridgegourmet.com/2008/08/20/Fresh_Berry_Tarts_/#comments</comments>
		<pubDate>Sun, 17 Aug 2008 17:03:34 +0000</pubDate>
		<dc:creator>admin</dc:creator>
		
		<category><![CDATA[Baked Goods]]></category>

		<guid isPermaLink="false"></guid>
		<description><![CDATA[



&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;PATTI - VDRJ67A&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212; 16 oz Cherry preserve; strained
1 1/2 tb Kirsch
20 oz Apple cider jelly
2 tb Fresh lemon juice
3 lb Sweet cherries; pitted
8 c Fresh blueberries
(See also: Vanilla Cream and Sweet Pie Crust.) (Makes two 10&#215;15-inch tarts.) Prepare cherry topping: Melt preserves in heavy small saucepan over low heat. Remove from heat. Stir in kirsch. [...]]]></description>
		<wfw:commentRss>http://blueridgegourmet.com/2008/08/20/Fresh_Berry_Tarts_/feed/</wfw:commentRss>
		</item>
		<item>
		<title>Black Bean Soup with Jalapenos</title>
		<link>http://blueridgegourmet.com/2008/08/20/Black_Bean_Soup_with_Jalapenos/</link>
		<comments>http://blueridgegourmet.com/2008/08/20/Black_Bean_Soup_with_Jalapenos/#comments</comments>
		<pubDate>Sun, 17 Aug 2008 17:03:33 +0000</pubDate>
		<dc:creator>admin</dc:creator>
		
		<category><![CDATA[Beans and Grains]]></category>

		<guid isPermaLink="false"></guid>
		<description><![CDATA[



8 Jalapeno chiles &#8212; stems and
removed &#8212; chopped 1 tablespoon Dried crushed red chile &#8212; seeds included
2 cups Black beans &#8212; sorted and
=09 2 tablespoons Bacon fat or vegetable oil
2 medium Onions &#8212; chopped
40 milliliters Garlic &#8212; minced
1 large Ham hock
1 cup Canned tomatoes &#8212; chopped
2 teaspoons Ground cumin
1 teaspoon Ground epazote (optional)
1 teaspoon Ground [...]]]></description>
		<wfw:commentRss>http://blueridgegourmet.com/2008/08/20/Black_Bean_Soup_with_Jalapenos/feed/</wfw:commentRss>
		</item>
		<item>
		<title>Spanakopitas</title>
		<link>http://blueridgegourmet.com/2008/08/20/Spanakopitas/</link>
		<comments>http://blueridgegourmet.com/2008/08/20/Spanakopitas/#comments</comments>
		<pubDate>Sat, 16 Aug 2008 17:03:33 +0000</pubDate>
		<dc:creator>admin</dc:creator>
		
		<category><![CDATA[Appetizers]]></category>

		<guid isPermaLink="false"></guid>
		<description><![CDATA[



Karen Mintzias &#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;-FILLING&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;- 2 tb Butter or oil
1 lb Frozen spinach; thawed
3 Green onions; sliced
3 tb Minced parsley
2 tb Chopped fresh dill
1/2 lb Feta cheese; crumbled
3 Eggs; lightly beaten
Salt &#38; Pepper to taste &#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8211;PASTRY&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8211; 1 lb Commercial Filo pastry
1/2 lb Melted butter
In butter or oil, saute green onion until soft. Meanwhile, squeeze out excess moisture [...]]]></description>
		<wfw:commentRss>http://blueridgegourmet.com/2008/08/20/Spanakopitas/feed/</wfw:commentRss>
		</item>
		<item>
		<title>Stuffed Escarole Leaves with Marinated Chickpeas</title>
		<link>http://blueridgegourmet.com/2008/08/20/Stuffed_Escarole_Leaves_with_Marinated_Chickpeas/</link>
		<comments>http://blueridgegourmet.com/2008/08/20/Stuffed_Escarole_Leaves_with_Marinated_Chickpeas/#comments</comments>
		<pubDate>Sat, 16 Aug 2008 17:03:33 +0000</pubDate>
		<dc:creator>admin</dc:creator>
		
		<category><![CDATA[Vegetarian]]></category>

		<guid isPermaLink="false"></guid>
		<description><![CDATA[



3 c Dried chickpeas
2 ts Dried sage
5 ea Bay leaves
1/4 ts Salt
1 pn Freshly ground black pepper
4 md Tomatoes, seeded &#38; diced
2 ts Minced garlic
2 tb Chopped fresh parsley
2 tb White wine vinegar
1 lg Head escarole
&#8211; washed and cored Rinse chickpeas, place in a large bowl and cover with 9 cups water. Refrigerate and let [...]]]></description>
		<wfw:commentRss>http://blueridgegourmet.com/2008/08/20/Stuffed_Escarole_Leaves_with_Marinated_Chickpeas/feed/</wfw:commentRss>
		</item>
		<item>
		<title>Low Country Seafood &#8220;Boil&#8221;</title>
		<link>http://blueridgegourmet.com/2008/08/20/Low_Country_Seafood_"Boil"/</link>
		<comments>http://blueridgegourmet.com/2008/08/20/Low_Country_Seafood_"Boil"/#comments</comments>
		<pubDate>Sat, 16 Aug 2008 17:03:33 +0000</pubDate>
		<dc:creator>admin</dc:creator>
		
		<category><![CDATA[Main Dish]]></category>

		<guid isPermaLink="false"></guid>
		<description><![CDATA[



1 REYNOLDS Oven Bag (large
-size-14 x 20-inch) 1 tb All-purpose flour
1 lb Unpeeled large fresh shrimp,
-peeled and deveined 1/4 lb Smoked turkey sausage,
-sliced 2 sm Ears corn, cut in half
-crosswise 1 cn (15-ounce) whole potatoes,
-drained 1 md Onion, cut into wedges
1 cn (10 1/2-ounce) condensed
-chicken broth, undiluted 2 tb Butter or margarine, cut
-into pieces Hot [...]]]></description>
		<wfw:commentRss>http://blueridgegourmet.com/2008/08/20/Low_Country_Seafood_"Boil"/feed/</wfw:commentRss>
		</item>
		<item>
		<title>Hot &#038; Sour Fish Soup</title>
		<link>http://blueridgegourmet.com/2008/08/20/Hot___Sour_Fish_Soup/</link>
		<comments>http://blueridgegourmet.com/2008/08/20/Hot___Sour_Fish_Soup/#comments</comments>
		<pubDate>Sat, 16 Aug 2008 17:03:33 +0000</pubDate>
		<dc:creator>admin</dc:creator>
		
		<category><![CDATA[Rice]]></category>

		<guid isPermaLink="false"></guid>
		<description><![CDATA[



1/4 c Fish sauce &#8212; (nuoc mam)
2 ts Fish sauce &#8212; (nuoc mam)
1 ts Fresh ginger root &#8212; minced
1/2 ts Turmeric
2 whole cod fillets &#8212; 10 oz
: each 2 stalks lemon grass &#8212; tender
: bulbs only 1 md tomato &#8212; quartered
1/4 c lime juice &#8212; fresh
1/2 ts lime zest
1 sm chiles serranos &#8211;
: Julienned 2 [...]]]></description>
		<wfw:commentRss>http://blueridgegourmet.com/2008/08/20/Hot___Sour_Fish_Soup/feed/</wfw:commentRss>
		</item>
		<item>
		<title>Ringo</title>
		<link>http://blueridgegourmet.com/2008/08/20/Ringo_recipe_/</link>
		<comments>http://blueridgegourmet.com/2008/08/20/Ringo_recipe_/#comments</comments>
		<pubDate>Sat, 16 Aug 2008 17:03:33 +0000</pubDate>
		<dc:creator>admin</dc:creator>
		
		<category><![CDATA[Cocktails]]></category>

		<guid isPermaLink="false"></guid>
		<description><![CDATA[Content
 A delicious recipe for Ringo, with Coca-Cola&#38;reg;, sloe gin, Malibu&#38;reg; coconut rum, brandy and grenadine syrup. 
Ingredients
 6 oz Coca-Cola 2 oz sloe gin 2 oz Malibu coconut rum 1 oz brandy 1 splash grenadine syrup
Method
 Pour ingredients, in order, into a hurricane glass with four ice cubes.
Serve
 Hurricane Glass
Nutrition Info
 (per 11.1 oz [...]]]></description>
		<wfw:commentRss>http://blueridgegourmet.com/2008/08/20/Ringo_recipe_/feed/</wfw:commentRss>
		</item>
		<item>
		<title>Martha Washington&#8217;s Devil&#8217;s Food :::Gwhp32a</title>
		<link>http://blueridgegourmet.com/2008/08/20/Martha_Washington_s_Devil_s_Food_:::Gwhp32a/</link>
		<comments>http://blueridgegourmet.com/2008/08/20/Martha_Washington_s_Devil_s_Food_:::Gwhp32a/#comments</comments>
		<pubDate>Sat, 16 Aug 2008 17:03:33 +0000</pubDate>
		<dc:creator>admin</dc:creator>
		
		<category><![CDATA[Baked Goods]]></category>

		<guid isPermaLink="false"></guid>
		<description><![CDATA[



4 oz Unsweetened Chocolate
1 c Sugar
1/2 c Buttermilk &#8212; or sour milk
1/2 c Cake Flour &#8212; sifted
1 1/2 ts Baking Powder
3/4 ts Soda
1/2 ts Salt
1/2 c Butter &#8212; or sbortening
3/4 c Sugar
3 ea Eggs &#8212; well beaten
1 c Buttermilk &#8212; or sour milk
1 t Vanilla
Melt chocolate over boiling water; add 1 cup sugar and 1/2 [...]]]></description>
		<wfw:commentRss>http://blueridgegourmet.com/2008/08/20/Martha_Washington_s_Devil_s_Food_:::Gwhp32a/feed/</wfw:commentRss>
		</item>
		<item>
		<title>Fish Broth with Oysters and Saffron</title>
		<link>http://blueridgegourmet.com/2008/08/20/Fish_Broth_with_Oysters_and_Saffron/</link>
		<comments>http://blueridgegourmet.com/2008/08/20/Fish_Broth_with_Oysters_and_Saffron/#comments</comments>
		<pubDate>Sat, 16 Aug 2008 17:03:33 +0000</pubDate>
		<dc:creator>admin</dc:creator>
		
		<category><![CDATA[Seafood]]></category>

		<guid isPermaLink="false"></guid>
		<description><![CDATA[



1/4 c Butter, unsalted
1 md Onion, coarsely chopped
1 1/2 ea Carrots ***
3 ea Celery ***
2 sm Leeks ***
6 ea Parsley stems
2 ea Garlic, cloves, crushed,
&#8211; peeled 2 ea Bay leaves
1/2 ts Juniper, berries
1 lg Tomato, cut into wedges
3 lb Bones, fish, and trimmings
1 c Wine, white, dry
6 c Water, cold (approximately)
1/4 ts Salt (or to [...]]]></description>
		<wfw:commentRss>http://blueridgegourmet.com/2008/08/20/Fish_Broth_with_Oysters_and_Saffron/feed/</wfw:commentRss>
		</item>
		<item>
		<title>Scallop and Green Bean Terrine</title>
		<link>http://blueridgegourmet.com/2008/08/20/Scallop_and_Green_Bean_Terrine/</link>
		<comments>http://blueridgegourmet.com/2008/08/20/Scallop_and_Green_Bean_Terrine/#comments</comments>
		<pubDate>Sat, 16 Aug 2008 17:03:33 +0000</pubDate>
		<dc:creator>admin</dc:creator>
		
		<category><![CDATA[Beans and Grains]]></category>

		<guid isPermaLink="false"></guid>
		<description><![CDATA[



10 oz Sea scallops, rinsed
1 tb Egg white, lightly beaten
1 ts Salt
1/4 ts White pepper or to taste
1/8 ts Nutmeg
1/2 lb Green beans, trimmed &#38; cut i
-to 1/4-inch pieces 2 tb Unsalted butter, softened
1 3/4 c Creme fraiche
1/3 c Parmesan cheese, grated
3/4 c Tomato coulis (see recipe)
In a food processor with a metal blade, puree [...]]]></description>
		<wfw:commentRss>http://blueridgegourmet.com/2008/08/20/Scallop_and_Green_Bean_Terrine/feed/</wfw:commentRss>
		</item>
		<item>
		<title>Skinny Scalloped Potatoes</title>
		<link>http://blueridgegourmet.com/2008/08/20/Skinny_Scalloped_Potatoes/</link>
		<comments>http://blueridgegourmet.com/2008/08/20/Skinny_Scalloped_Potatoes/#comments</comments>
		<pubDate>Sat, 16 Aug 2008 17:03:33 +0000</pubDate>
		<dc:creator>admin</dc:creator>
		
		<category><![CDATA[Cheese]]></category>

		<guid isPermaLink="false"></guid>
		<description><![CDATA[



3 lb Potatoes, peeled and cut
-into sliced 1/8&#8243; thick 2 T Unsalted butter
3 lg Garlic cloves, minced
3/4 t Salt
1/4 t Pepper
8 oz Grated Swiss cheese *
1 cn Pimientos, drained well
1 cn Chicken broth, heated
* - OPTION: Substitute low-fat Swiss cheese and reduce the quantity to 4 ounces (1 cup grated); use only on the second [...]]]></description>
		<wfw:commentRss>http://blueridgegourmet.com/2008/08/20/Skinny_Scalloped_Potatoes/feed/</wfw:commentRss>
		</item>
		<item>
		<title>burritos</title>
		<link>http://blueridgegourmet.com/2008/08/20/burritos_/</link>
		<comments>http://blueridgegourmet.com/2008/08/20/burritos_/#comments</comments>
		<pubDate>Sat, 16 Aug 2008 17:03:33 +0000</pubDate>
		<dc:creator>admin</dc:creator>
		
		<category><![CDATA[Mexican]]></category>

		<guid isPermaLink="false"></guid>
		<description><![CDATA[Burritos
1 1/2 pounds lean ground beef 1 medium onion, coarsely chopped 1 (7 ounce) can green chili salsa 1 (7 ounce) can green chiles, seeded and diced 1 (14 1/2 ounce) can stewed tomatoes 1 (17 ounce) can refried beans Salt, to taste Freshly ground pepper, to taste 2 dozen large flour tortillas 2 cups [...]]]></description>
		<wfw:commentRss>http://blueridgegourmet.com/2008/08/20/burritos_/feed/</wfw:commentRss>
		</item>
		<item>
		<title>Caribou Marinade I- Juniper</title>
		<link>http://blueridgegourmet.com/2008/08/20/Caribou_Marinade_I_Juniper/</link>
		<comments>http://blueridgegourmet.com/2008/08/20/Caribou_Marinade_I_Juniper/#comments</comments>
		<pubDate>Sat, 16 Aug 2008 17:03:33 +0000</pubDate>
		<dc:creator>admin</dc:creator>
		
		<category><![CDATA[Sauces]]></category>

		<guid isPermaLink="false"></guid>
		<description><![CDATA[



1 c Water
1/4 c Vinegar
10 Peppercorns
1 Sprig thyme
1 Garlic clove
1 tb Brown sugar
1 c Dry red wine
1/4 c Veg oil
5 Juniper berries or Tbl gin
3 Bay leaves
Grating of nutmeg Hot sauce Combine ingredients in a non metal bowl. Enough for 10 chops or 5 large steaks. Cover and marinade 2 days or longer. Turn daily. [...]]]></description>
		<wfw:commentRss>http://blueridgegourmet.com/2008/08/20/Caribou_Marinade_I_Juniper/feed/</wfw:commentRss>
		</item>
		<item>
		<title>Parisian Hearts</title>
		<link>http://blueridgegourmet.com/2008/08/20/Parisian_Hearts/</link>
		<comments>http://blueridgegourmet.com/2008/08/20/Parisian_Hearts/#comments</comments>
		<pubDate>Sat, 16 Aug 2008 17:03:33 +0000</pubDate>
		<dc:creator>admin</dc:creator>
		
		<category><![CDATA[Baked Goods]]></category>

		<guid isPermaLink="false"></guid>
		<description><![CDATA[



1 1/2 c All-purpose flour
4 1/2 oz Blanched whole almonds
Finely ground 3/4 c Butter or margarine;
-softened 1/2 ts Almond extract
1/8 ts Salt
1 Egg
1 c Confectioners&#8217; sugar
4 ts Lemon juice
3 tb Raspberry preserves
Into large bowl, measure flour, ground almonds, butter or margarine, almond extract, salt, egg and 1/2 cup confectioners&#8217; sugar. WIth mixer at low speed, [...]]]></description>
		<wfw:commentRss>http://blueridgegourmet.com/2008/08/20/Parisian_Hearts/feed/</wfw:commentRss>
		</item>
		<item>
		<title>Sweet And Spicy Garbanzo Stew</title>
		<link>http://blueridgegourmet.com/2008/08/20/Sweet_And_Spicy_Garbanzo_Stew/</link>
		<comments>http://blueridgegourmet.com/2008/08/20/Sweet_And_Spicy_Garbanzo_Stew/#comments</comments>
		<pubDate>Sat, 16 Aug 2008 17:03:32 +0000</pubDate>
		<dc:creator>admin</dc:creator>
		
		<category><![CDATA[Hot and Spicy]]></category>

		<guid isPermaLink="false"></guid>
		<description><![CDATA[


Ingredients
 



1
cup
beans, garbanzo



7
cup
water



1
each
onion, coarsely chopped



2
each
yams, whole, cut in chunks



1
each
carrot, sliced



1
each
celery, stalk, sliced



1
each
leek, whole, washed, sliced



2
cup
broccoli, cut in florets



1
tablespoon
lemon juice



1
tablespoon
soy sauce



1
teaspoon
coriander, ground



1/2
teaspoon
cumin, ground



2
teaspoon
horseradish, prepared



1/8
teaspoon
hot pepper sauce



1

cayenne, dash









 Directions:

  

Place beans and water in a large pot. Soak overnight. Bring to a boil, cover, reduce heat, and cook until tender, about 2-3 hours.
 Add onion, yams, [...]]]></description>
		<wfw:commentRss>http://blueridgegourmet.com/2008/08/20/Sweet_And_Spicy_Garbanzo_Stew/feed/</wfw:commentRss>
		</item>
		<item>
		<title>Roasted Garlic with Goats Cheese</title>
		<link>http://blueridgegourmet.com/2008/08/20/Roasted_Garlic_with_Goats_Cheese/</link>
		<comments>http://blueridgegourmet.com/2008/08/20/Roasted_Garlic_with_Goats_Cheese/#comments</comments>
		<pubDate>Sat, 16 Aug 2008 17:03:32 +0000</pubDate>
		<dc:creator>admin</dc:creator>
		
		<category><![CDATA[Mexican]]></category>

		<guid isPermaLink="false"></guid>
		<description><![CDATA[



4 Bulbs garlic
2 Bay leaves, snapped in half
4 Sprigs rosemary
Juice 1/2 lemon 4 tb Olive oil
4 oz Soft goats cheese
1/8 pt Double cream (2 fl oz)
2 tb Fresh coriander, chopped
1 Plump red chilli pepper
-deseeded, chopped 1 Lemon quartered lengthways
Hot crusty toast Salt &#38; pepper Preheat the oven to gas Mark 6, 400?F, 200?C Use scissors [...]]]></description>
		<wfw:commentRss>http://blueridgegourmet.com/2008/08/20/Roasted_Garlic_with_Goats_Cheese/feed/</wfw:commentRss>
		</item>
		<item>
		<title>Old Fashioned Lemon Chess Pie(Eastern North Carolina Recipe)</title>
		<link>http://blueridgegourmet.com/2008/08/20/Old_Fashioned_Lemon_Chess_PieEastern_North_Carolina_Recipe/</link>
		<comments>http://blueridgegourmet.com/2008/08/20/Old_Fashioned_Lemon_Chess_PieEastern_North_Carolina_Recipe/#comments</comments>
		<pubDate>Sat, 16 Aug 2008 17:03:32 +0000</pubDate>
		<dc:creator>admin</dc:creator>
		
		<category><![CDATA[Baked Goods]]></category>

		<guid isPermaLink="false"></guid>
		<description><![CDATA[



1 1/2 cups sugar 2 tsp corn meal or flour juice of two large lemons or three small lemons 4 eggs 2 tbsp. butter, melted
Mix flour and sugar, then add lemon juice and melted butter. Beat in eggs one at a time. Pour into a crust and bake at 300 degrees for about one hour, [...]]]></description>
		<wfw:commentRss>http://blueridgegourmet.com/2008/08/20/Old_Fashioned_Lemon_Chess_PieEastern_North_Carolina_Recipe/feed/</wfw:commentRss>
		</item>
		<item>
		<title>Royal Camembert Mousse</title>
		<link>http://blueridgegourmet.com/2008/08/20/Royal_Camembert_Mousse/</link>
		<comments>http://blueridgegourmet.com/2008/08/20/Royal_Camembert_Mousse/#comments</comments>
		<pubDate>Sat, 16 Aug 2008 17:03:32 +0000</pubDate>
		<dc:creator>admin</dc:creator>
		
		<category><![CDATA[Appetizers]]></category>

		<guid isPermaLink="false"></guid>
		<description><![CDATA[



Jim Vorheis 1/4 c Cold water
1 tb Unflavored gelatin
2 1/2 oz Camembert cheese
3 3/4 oz Roquefort cheese
1 ts Worcestershire sauce
1 Egg separated
1/2 c Whipping cream, whipped
Parsley for garnish Soften gelatin in water. Set cup in hot water until dissolved. Blend cheeses together until smooth. Beat in Worcestershire, egg yolk and then gelatin. Beat egg white [...]]]></description>
		<wfw:commentRss>http://blueridgegourmet.com/2008/08/20/Royal_Camembert_Mousse/feed/</wfw:commentRss>
		</item>
		<item>
		<title>Evil Tea</title>
		<link>http://blueridgegourmet.com/2008/08/20/Evil_Tea_recipe_/</link>
		<comments>http://blueridgegourmet.com/2008/08/20/Evil_Tea_recipe_/#comments</comments>
		<pubDate>Sat, 16 Aug 2008 17:03:32 +0000</pubDate>
		<dc:creator>admin</dc:creator>
		
		<category><![CDATA[Cocktails]]></category>

		<guid isPermaLink="false"></guid>
		<description><![CDATA[Content
 A delicious recipe for Evil Tea, with Captain Morgan&#38;reg; Original spiced rum and iced tea. 
Ingredients
 2 oz Captain Morgan Original spiced rum 10 oz iced tea
Method
 Mix well, and pour over ice.
Serve
 Collins Glass
Nutrition Info
 (per 12 oz serving)



Calories (kcal) Energy (kj) Fats Carbohydrates Protein


920 3849 1.1 g 122.2 g 17.8 g


Fiber Sugars [...]]]></description>
		<wfw:commentRss>http://blueridgegourmet.com/2008/08/20/Evil_Tea_recipe_/feed/</wfw:commentRss>
		</item>
		<item>
		<title>Anne&#8217;s Chicken For Crock Pot</title>
		<link>http://blueridgegourmet.com/2008/08/20/Anne_s_Chicken_For_Crock_Pot/</link>
		<comments>http://blueridgegourmet.com/2008/08/20/Anne_s_Chicken_For_Crock_Pot/#comments</comments>
		<pubDate>Sat, 16 Aug 2008 17:03:32 +0000</pubDate>
		<dc:creator>admin</dc:creator>
		
		<category><![CDATA[Main Dish]]></category>

		<guid isPermaLink="false"></guid>
		<description><![CDATA[


Ingredients
 



1
each
frying chicken, cut up



1

salt &#38; pepper



1
each
can cream of mushroom soup



1/2
cup
sauterne OR sherry



2
tablespoon
butter OR margarine, melted



2
tablespoon
dry italian salad dressing mix



2
each
cream cheese (3 oz pkgs), cut in cubes



1
tablespoon
onion, chopped









 Directions:

  

Wash chicken and pat dry. Brush with butter. Sprinkle with salt and pepper. Place in crock pot. Sprinkle with dry salad mix. Cover and cook [...]]]></description>
		<wfw:commentRss>http://blueridgegourmet.com/2008/08/20/Anne_s_Chicken_For_Crock_Pot/feed/</wfw:commentRss>
		</item>
		<item>
		<title>Bin Laden #2</title>
		<link>http://blueridgegourmet.com/2008/08/19/Bin_Laden_#2_recipe_/</link>
		<comments>http://blueridgegourmet.com/2008/08/19/Bin_Laden_#2_recipe_/#comments</comments>
		<pubDate>Sat, 16 Aug 2008 17:03:32 +0000</pubDate>
		<dc:creator>admin</dc:creator>
		
		<category><![CDATA[Shot and Shooters]]></category>

		<guid isPermaLink="false"></guid>
		<description><![CDATA[Content
 A delicious recipe for Bin Laden #2, with absinthe herbal liqueur, Aftershock&#38;reg; Hot &#38; Cool cinnamon schnapps and Jagermeister&#38;reg; herbal liqueur. 
Ingredients
 1/3 oz absinthe herbal liqueur 1/3 oz Aftershock Hot &#38; Cool cinnamon schnapps 1/3 oz Jagermeister herbal liqueur
Method
 Stir ingredients together in a shot glass, and shoot.
Serve
 Shot Glass
Nutrition Info
 (per 1 [...]]]></description>
		<wfw:commentRss>http://blueridgegourmet.com/2008/08/19/Bin_Laden_#2_recipe_/feed/</wfw:commentRss>
		</item>
		<item>
		<title>Fast and Creamy Vegetable Soup</title>
		<link>http://blueridgegourmet.com/2008/08/19/Fast_and_Creamy_Vegetable_Soup/</link>
		<comments>http://blueridgegourmet.com/2008/08/19/Fast_and_Creamy_Vegetable_Soup/#comments</comments>
		<pubDate>Sat, 16 Aug 2008 17:03:32 +0000</pubDate>
		<dc:creator>admin</dc:creator>
		
		<category><![CDATA[Chicken]]></category>

		<guid isPermaLink="false"></guid>
		<description><![CDATA[



10 oz Frozen mixed vegetables
- (1 package) 3 c Milk
2 c Water
2 tb Instant minced onion
2 ts Chicken bouillon granules
2 ts Salt
1/4 c Celery, finely diced
1 1/3 c Instant mashed potatoes
Cook vegetables according to package directions; drain and reserve. Heat to boiling in large saucepan milk, water, minced onion, bouillon granules, salt and celery. Remove [...]]]></description>
		<wfw:commentRss>http://blueridgegourmet.com/2008/08/19/Fast_and_Creamy_Vegetable_Soup/feed/</wfw:commentRss>
		</item>
		<item>
		<title>Chocolate Fruit Crispies</title>
		<link>http://blueridgegourmet.com/2008/08/19/Chocolate_Fruit_Crispies/</link>
		<comments>http://blueridgegourmet.com/2008/08/19/Chocolate_Fruit_Crispies/#comments</comments>
		<pubDate>Sat, 16 Aug 2008 17:03:32 +0000</pubDate>
		<dc:creator>admin</dc:creator>
		
		<category><![CDATA[Rice]]></category>

		<guid isPermaLink="false"></guid>
		<description><![CDATA[



-Karen Thackeray 6 c Crisp rice cereal
1/2 c Raisins
1/2 c Dried apricots;finely chop
10 oz Bag large marshmallows
1/2 c Semi-sweet choco morsels
2 tb Milk
Vegetable cooking spray Combine cereal, raisins, and apricots in large bowl; set aside. Combine marshmallows, chocolate, and milk in 2 qt saucepan. Place over low heat and cook, stirring, about 10 minutes or [...]]]></description>
		<wfw:commentRss>http://blueridgegourmet.com/2008/08/19/Chocolate_Fruit_Crispies/feed/</wfw:commentRss>
		</item>
		<item>
		<title>Easy Chocolate Terrine</title>
		<link>http://blueridgegourmet.com/2008/08/19/Easy_Chocolate_Terrine/</link>
		<comments>http://blueridgegourmet.com/2008/08/19/Easy_Chocolate_Terrine/#comments</comments>
		<pubDate>Sat, 16 Aug 2008 17:03:32 +0000</pubDate>
		<dc:creator>admin</dc:creator>
		
		<category><![CDATA[Cheese]]></category>

		<guid isPermaLink="false"></guid>
		<description><![CDATA[



8 oz German sweet chocolate
1/3 c Water
8 oz Pkg cream cheese, softened
1/4 c Sugar
2 ts Vanila
12 oz Pkg whipped topping,
Thawed (about 4-3/4 c) 1 tb Milk
2 tb Almond liqueur
Lightly grease 8&#215;4&#8243; loaf pan; line bottom and sides with waxed paper. Melt chocolate with water in saucepan over low heat, stirring constantly. Cool slightly. Beat cream [...]]]></description>
		<wfw:commentRss>http://blueridgegourmet.com/2008/08/19/Easy_Chocolate_Terrine/feed/</wfw:commentRss>
		</item>
		<item>
		<title>Peanut Butter Nanaimo Bars</title>
		<link>http://blueridgegourmet.com/2008/08/19/Peanut_Butter_Nanaimo_Bars/</link>
		<comments>http://blueridgegourmet.com/2008/08/19/Peanut_Butter_Nanaimo_Bars/#comments</comments>
		<pubDate>Sat, 16 Aug 2008 17:03:32 +0000</pubDate>
		<dc:creator>admin</dc:creator>
		
		<category><![CDATA[Cookies]]></category>

		<guid isPermaLink="false"></guid>
		<description><![CDATA[



 &#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;BASE&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212; 3 oz Chocolate, semisweet; 3 sq
1/2 c Butter
2 tb Sugar
1 ts Vanilla
1 ea Egg
2 c Graham wafer crumbs
1 c Coconut
1/2 c Nuts; chopped
 &#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;-FILLING&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;- 2 T Custard powder; Bird&#8217;s is
-the most common brand 1/4 c Milk
2 tb Butter; softened
1/2 c Peanut butter, smooth
2 c Sugar,icing; or confectioner
-sifted &#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8211;ICING&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8211; 5 oz Chocolate, semisweet
-chopped 1 [...]]]></description>
		<wfw:commentRss>http://blueridgegourmet.com/2008/08/19/Peanut_Butter_Nanaimo_Bars/feed/</wfw:commentRss>
		</item>
		<item>
		<title>Arugula Salad Orange Couscous and Citrus Vinaigrette</title>
		<link>http://blueridgegourmet.com/2008/08/19/Arugula_Salad_Orange_Couscous_and_Citrus_Vinaigrette/</link>
		<comments>http://blueridgegourmet.com/2008/08/19/Arugula_Salad_Orange_Couscous_and_Citrus_Vinaigrette/#comments</comments>
		<pubDate>Sat, 16 Aug 2008 17:03:31 +0000</pubDate>
		<dc:creator>admin</dc:creator>
		
		<category><![CDATA[Salad]]></category>

		<guid isPermaLink="false"></guid>
		<description><![CDATA[



1 c Water
2/3 c Couscous
2 lg Oranges, divided
1 md Mango, diced
2 tb Chopped fresh basil
2 tb Chopped fresh chives
1 ts Cumin
3 tb Toasted pine nuts
2 bn Clean arugula
&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8211;CITRUS VINAIGRETTE&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8211; 1 lg Orange
1/4 md Grapefruit
1/2 md Lime
1/2 md Lemon
1/2 c Extra virgin olive oil
2 tb Champagne or white vinegar
3 tb Soy sauce
1/2 ts Hot chili sauce [...]]]></description>
		<wfw:commentRss>http://blueridgegourmet.com/2008/08/19/Arugula_Salad_Orange_Couscous_and_Citrus_Vinaigrette/feed/</wfw:commentRss>
		</item>
		<item>
		<title>Surfer On Ecstasy</title>
		<link>http://blueridgegourmet.com/2008/08/19/Surfer_On_Ecstasy_recipe_/</link>
		<comments>http://blueridgegourmet.com/2008/08/19/Surfer_On_Ecstasy_recipe_/#comments</comments>
		<pubDate>Sat, 16 Aug 2008 17:03:31 +0000</pubDate>
		<dc:creator>admin</dc:creator>
		
		<category><![CDATA[Shot and Shooters]]></category>

		<guid isPermaLink="false"></guid>
		<description><![CDATA[Content
 A delicious recipe for Surfer on Ecstasy, with Jagermeister&#38;reg; herbal liqueur, light rum, DeKuyper&#38;reg; Razzmatazz liqueur and pineapple juice. 
Ingredients
 1/2 oz Jagermeister herbal liqueur 1/2 oz light rum 1/2 oz DeKuyper Razzmatazz liqueur 1/2 oz pineapple juice
Method
 Pour ingredients over ice in a cocktail shaker. Shake and strain into an old-fashioned glass, and [...]]]></description>
		<wfw:commentRss>http://blueridgegourmet.com/2008/08/19/Surfer_On_Ecstasy_recipe_/feed/</wfw:commentRss>
		</item>
		<item>
		<title>Orchard Orange</title>
		<link>http://blueridgegourmet.com/2008/08/19/Orchard_Orange_recipe_/</link>
		<comments>http://blueridgegourmet.com/2008/08/19/Orchard_Orange_recipe_/#comments</comments>
		<pubDate>Sat, 16 Aug 2008 17:03:31 +0000</pubDate>
		<dc:creator>admin</dc:creator>
		
		<category><![CDATA[Cocktails]]></category>

		<guid isPermaLink="false"></guid>
		<description><![CDATA[Content
 A delicious recipe for Orchard Orange, with apple brandy, dry vermouth, amaretto almond liqueur, mandarin juice and lime juice.  
Ingredients
 2 oz apple brandy 1/2 oz dry vermouth 1/4 oz amaretto almond liqueur 3 oz mandarin juice 1/2 oz lime juice
Method
 Shake and strain into an ice-filled highball glass. Garnish with fruit and [...]]]></description>
		<wfw:commentRss>http://blueridgegourmet.com/2008/08/19/Orchard_Orange_recipe_/feed/</wfw:commentRss>
		</item>
		<item>
		<title>Eggnog-Poppy Seed Bread</title>
		<link>http://blueridgegourmet.com/2008/08/19/EggnogPoppy_Seed_Bread/</link>
		<comments>http://blueridgegourmet.com/2008/08/19/EggnogPoppy_Seed_Bread/#comments</comments>
		<pubDate>Sat, 16 Aug 2008 17:03:31 +0000</pubDate>
		<dc:creator>admin</dc:creator>
		
		<category><![CDATA[Baked Goods]]></category>

		<guid isPermaLink="false"></guid>
		<description><![CDATA[



2 1/2 c All-purpose flour
1 c Granulated sugar
1/4 c Poppy seeds
1 1/4 c Eggnog
1 tb Orange peel; grated; plus
1 ts Orange peel; grated
3 tb Vegetable oil
3 1/2 ts Baking powder
1 ts Salt
1 ts Ground nutmeg
1 Egg
Recipe by: Betty Crocker, Holidays, Dec 1994 Preheat oven to 350 degrees; grease the bottom only of one 9 x [...]]]></description>
		<wfw:commentRss>http://blueridgegourmet.com/2008/08/19/EggnogPoppy_Seed_Bread/feed/</wfw:commentRss>
		</item>
		<item>
		<title>Chinese Red Marinade</title>
		<link>http://blueridgegourmet.com/2008/08/19/Chinese_Red_Marinade/</link>
		<comments>http://blueridgegourmet.com/2008/08/19/Chinese_Red_Marinade/#comments</comments>
		<pubDate>Sat, 16 Aug 2008 17:03:31 +0000</pubDate>
		<dc:creator>admin</dc:creator>
		
		<category><![CDATA[Barbeque]]></category>

		<guid isPermaLink="false"></guid>
		<description><![CDATA[



&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;-FOR PORK&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;- 1 Garlic clove; crushed
1/2 t Freshly ground pepper
1/2 t Finely grated ginger root
4 t Soy sauce
4 t Honey
4 t Dry sherry
1/2 t Five-spice powder
4 t Chili sauce
Combine all ingredients in a bowl. Makes about 3/4 cup




]]></description>
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		</item>
		<item>
		<title>Herman Coffe Cake # 2</title>
		<link>http://blueridgegourmet.com/2008/08/19/Herman_Coffe_Cake_#_2/</link>
		<comments>http://blueridgegourmet.com/2008/08/19/Herman_Coffe_Cake_#_2/#comments</comments>
		<pubDate>Sat, 16 Aug 2008 17:03:31 +0000</pubDate>
		<dc:creator>admin</dc:creator>
		
		<category><![CDATA[Cake]]></category>

		<guid isPermaLink="false"></guid>
		<description><![CDATA[



2 c Herman
2 c Flour
1 c Sugar
2 ts Baking powder
1/2 ts Soda
1/2 ts Salt
3/4 c Oil
1 c Raisins or dates
1/2 c Nuts
1 ts Cinnamon
1 c Brown sugar
1/4 c Melted butter
~&#8212;&#8212;&#8212;&#8212;&#8212;&#8211;TOPPING&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212; ~&#8212; Bake at 350 for 30-40 minutes. Mix all ingredients and pour into a 13 x 9 pan. Top with the topping mixture.




]]></description>
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		</item>
		<item>
		<title>Twister</title>
		<link>http://blueridgegourmet.com/2008/08/19/Twister_recipe_/</link>
		<comments>http://blueridgegourmet.com/2008/08/19/Twister_recipe_/#comments</comments>
		<pubDate>Sat, 16 Aug 2008 17:03:31 +0000</pubDate>
		<dc:creator>admin</dc:creator>
		
		<category><![CDATA[Cocktails]]></category>

		<guid isPermaLink="false"></guid>
		<description><![CDATA[Content
 A delicious recipe for Twister, with vodka, orange juice, Tropicana&#38;reg; banana-strawberry juice, vodka, lemon-lime soda and limes. 
Ingredients
 2 shots vodka 4 oz orange juice top with Tropicana banana-strawberry juice 2 oz vodka fill with lemon-lime soda juice of 1/3 limes
Method
 Pour vodka and juice of lime into a collins glass over several ice [...]]]></description>
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		</item>
		<item>
		<title>Cajun Creamy Chocolate Bread pudding</title>
		<link>http://blueridgegourmet.com/2008/08/19/Cajun_Creamy_Chocolate_Bread_pudding_/</link>
		<comments>http://blueridgegourmet.com/2008/08/19/Cajun_Creamy_Chocolate_Bread_pudding_/#comments</comments>
		<pubDate>Sat, 16 Aug 2008 17:03:31 +0000</pubDate>
		<dc:creator>admin</dc:creator>
		
		<category><![CDATA[Cajun]]></category>

		<guid isPermaLink="false"></guid>
		<description><![CDATA[Cajun Creamy Chocolate Bread Pudding
A spicy meal calls for a smooth dessert. Bread pudding is a traditional favorite in New Orleans, but this recipe goes one step beyond tradition by incorporating plenty of chocolate. The result is warm, rich, and very delicious - especially served with whipped cream or ice cream.
 1 1/2 cups milk [...]]]></description>
		<wfw:commentRss>http://blueridgegourmet.com/2008/08/19/Cajun_Creamy_Chocolate_Bread_pudding_/feed/</wfw:commentRss>
		</item>
		<item>
		<title>Taco joes</title>
		<link>http://blueridgegourmet.com/2008/08/19/Taco_joes_/</link>
		<comments>http://blueridgegourmet.com/2008/08/19/Taco_joes_/#comments</comments>
		<pubDate>Sat, 16 Aug 2008 17:03:30 +0000</pubDate>
		<dc:creator>admin</dc:creator>
		
		<category><![CDATA[Southwestern]]></category>

		<guid isPermaLink="false"></guid>
		<description><![CDATA[Taco Joes
1 pound ground chuck 1 small onion, chopped 3/4 cup commercial taco sauce 2 teaspoons Worcestershire sauce 1/2 teaspoon salt 1/4 teaspoon garlic powder 8 hamburger buns Sliced American cheese
Cook ground chuck and onion in a skillet until meat is browned, stirring to crumble meat. Drain off pan drippings. Stir in taco sauce and [...]]]></description>
		<wfw:commentRss>http://blueridgegourmet.com/2008/08/19/Taco_joes_/feed/</wfw:commentRss>
		</item>
		<item>
		<title>Quick Cheese Biscuits</title>
		<link>http://blueridgegourmet.com/2008/08/19/Quick_Cheese_Biscuits/</link>
		<comments>http://blueridgegourmet.com/2008/08/19/Quick_Cheese_Biscuits/#comments</comments>
		<pubDate>Sat, 16 Aug 2008 17:03:30 +0000</pubDate>
		<dc:creator>admin</dc:creator>
		
		<category><![CDATA[Baked Goods]]></category>

		<guid isPermaLink="false"></guid>
		<description><![CDATA[



&#8212;&#8211;WALDINE VAN GEFFEN VGHC42A&#8212;&#8211; 2 cups Buttermilk baking mix
2/3 cup Milk
1/2 cup Cheddar &#8212; shred
2 tablespoons Butter or margarine &#8212; melt
1/2 teaspoon Garlic powder
In a bowl, stir the biscuit mix, milk and cheese just until moistened. Drop by tb onto an ungreased baking sheet. Mix butter and garlic powder; brush over biscuits. Bake at 475~ [...]]]></description>
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		</item>
		<item>
		<title>Pinto Beans with Ham Hocks</title>
		<link>http://blueridgegourmet.com/2008/08/19/Pinto_Beans_with_Ham_Hocks/</link>
		<comments>http://blueridgegourmet.com/2008/08/19/Pinto_Beans_with_Ham_Hocks/#comments</comments>
		<pubDate>Sat, 16 Aug 2008 17:03:30 +0000</pubDate>
		<dc:creator>admin</dc:creator>
		
		<category><![CDATA[Beans and Grains]]></category>

		<guid isPermaLink="false"></guid>
		<description><![CDATA[



1 pound dried pinto beans
2 ham hocks
1 small onion &#8212; chopped
2 tablespoons salt
1 teaspoon freshly ground black pepper
1 teaspoon sugar
1 clove garlic &#8212; crushed
1. Soak the beans overnight in the refrigerator in enough cold water to cover by 4 inches. Drain them well.
2. Combine the beans, ham hocks, onion, salt, pepper, sugar, and garlic in [...]]]></description>
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		</item>
		<item>
		<title>Heartland Barbecued Pork Chops</title>
		<link>http://blueridgegourmet.com/2008/08/19/Heartland_Barbecued_Pork_Chops/</link>
		<comments>http://blueridgegourmet.com/2008/08/19/Heartland_Barbecued_Pork_Chops/#comments</comments>
		<pubDate>Sat, 16 Aug 2008 17:03:30 +0000</pubDate>
		<dc:creator>admin</dc:creator>
		
		<category><![CDATA[Main Dish]]></category>

		<guid isPermaLink="false"></guid>
		<description><![CDATA[



4 pork chops &#8212; bone-in or boneless, about 1-1/4
inches t hick 1/2 cup bottled barbecue sauce
1/3 cup honey
1 tablespoon Worcestershire sauce
1 teaspoon prepared mustard
1 Dash hot pepper sauce
For sauce, mix all ingredients except pork chops together in a small bowl. Plac e pork chops over direct heat above medium-hot coals. Grill chops for about 4-5 [...]]]></description>
		<wfw:commentRss>http://blueridgegourmet.com/2008/08/19/Heartland_Barbecued_Pork_Chops/feed/</wfw:commentRss>
		</item>
		<item>
		<title>Nemesis</title>
		<link>http://blueridgegourmet.com/2008/08/19/Nemesis_recipe_/</link>
		<comments>http://blueridgegourmet.com/2008/08/19/Nemesis_recipe_/#comments</comments>
		<pubDate>Sat, 16 Aug 2008 17:03:30 +0000</pubDate>
		<dc:creator>admin</dc:creator>
		
		<category><![CDATA[Cocktails]]></category>

		<guid isPermaLink="false"></guid>
		<description><![CDATA[Content
 A delicious recipe for Nemesis, with vodka, coffee liqueur, Coca-Cola&#38;reg; and Guinness&#38;reg; stout. 
Ingredients
 1 oz vodka 1 oz coffee liqueur 5 oz Coca-Cola 2 oz Guinness stout
Method
 Pour vodka and coffee liqueur over ice into a highball glass. Top with coke, add Guinness, and serve.
Serve
 Highball Glass
Nutrition Info
 (per 9 oz serving)



Calories (kcal) [...]]]></description>
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		</item>
		<item>
		<title>Brithyll a Chig Moch (Trout and Bacon)</title>
		<link>http://blueridgegourmet.com/2008/08/19/Brithyll_a_Chig_Moch_Trout_and_Bacon/</link>
		<comments>http://blueridgegourmet.com/2008/08/19/Brithyll_a_Chig_Moch_Trout_and_Bacon/#comments</comments>
		<pubDate>Sat, 16 Aug 2008 17:03:30 +0000</pubDate>
		<dc:creator>admin</dc:creator>
		
		<category><![CDATA[Main Dish]]></category>

		<guid isPermaLink="false"></guid>
		<description><![CDATA[



1 Rainbow trout
Thyme, fresh Sage, fresh Butter; a little Rosemary, fresh Parsley, fresh 1 Bacon rasher
Fresh rainbow trout - cleaned; head and tail left on. Stuffed with a mixture of fresh rosemary, thyme, parsley, and sage loosely chopped and blended with a little butter. Wrap the fish in a long rasher of bacon. Enclose in [...]]]></description>
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		</item>
		<item>
		<title>Fresh Fruit Ambrosia</title>
		<link>http://blueridgegourmet.com/2008/08/19/Fresh_Fruit_Ambrosia/</link>
		<comments>http://blueridgegourmet.com/2008/08/19/Fresh_Fruit_Ambrosia/#comments</comments>
		<pubDate>Sat, 16 Aug 2008 17:03:30 +0000</pubDate>
		<dc:creator>admin</dc:creator>
		
		<category><![CDATA[Desserts]]></category>

		<guid isPermaLink="false"></guid>
		<description><![CDATA[



1/4 c Orange Juice
1/2 c Club Soda
1 md Banana, peeled
3 c Fresh fruit pieces (such as
&#8211; Cantaloupe, grapes, &#8212; Pineapple, apple, pear, &#8212; Nectarine, plum, honeydew &#8212; Melon, blueberries, &#8212; Strawberries) 1/2 ts Ground Nutmeg
1/4 ts Ground Cardamom
1 tb Sweetened Coconut (flaked
Or shredded), toasted Combine the orange juice, club soda, and banana in a blender [...]]]></description>
		<wfw:commentRss>http://blueridgegourmet.com/2008/08/19/Fresh_Fruit_Ambrosia/feed/</wfw:commentRss>
		</item>
		<item>
		<title>Bean Tamale Pie</title>
		<link>http://blueridgegourmet.com/2008/08/18/Bean_Tamale_Pie/</link>
		<comments>http://blueridgegourmet.com/2008/08/18/Bean_Tamale_Pie/#comments</comments>
		<pubDate>Sat, 16 Aug 2008 17:03:30 +0000</pubDate>
		<dc:creator>admin</dc:creator>
		
		<category><![CDATA[Beans and Grains]]></category>

		<guid isPermaLink="false"></guid>
		<description><![CDATA[



2 tb Green pepper, chopped
2 tb Onion, chopped
1 ts Oil
1 c Dried kidney beans; cooked
-(unsalted, drained*) 1/2 c Tomato puree
1 c Whole-kernel corn
1 1/2 ts Chili powder
1/8 ts Salt
1/3 c Yellow cornmeal
3/4 c Water
1/16 ts Salt
1/4 ts Chili powder
2 servings of about 1 cup filling and 1/3 cup cornmeal mush
each 296 calories per serving 1. [...]]]></description>
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		</item>
		<item>
		<title>Scandinavian Apple Cake</title>
		<link>http://blueridgegourmet.com/2008/08/18/Scandinavian_Apple_Cake/</link>
		<comments>http://blueridgegourmet.com/2008/08/18/Scandinavian_Apple_Cake/#comments</comments>
		<pubDate>Sat, 16 Aug 2008 17:03:29 +0000</pubDate>
		<dc:creator>admin</dc:creator>
		
		<category><![CDATA[Cake]]></category>

		<guid isPermaLink="false"></guid>
		<description><![CDATA[



Scandia, Hollywood 5 lb Apples
Sugar Lemon juice Butter/Margarine; melted 1 1/2 c Toasted cake crumbs
1/2 c Currant jelly
3 oz Mixed nuts; ground
12 Macaroons
3 oz Sliced blanched almonds
1 c Whipping cream
Core, peel and slice apples. Season to taste with sugar and lemon jice and cook in small amount of water until apples are tender. Drain in [...]]]></description>
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		</item>
		<item>
		<title>Cavatelli with Broccoli and Cream</title>
		<link>http://blueridgegourmet.com/2008/08/18/Cavatelli_with_Broccoli_and_Cream/</link>
		<comments>http://blueridgegourmet.com/2008/08/18/Cavatelli_with_Broccoli_and_Cream/#comments</comments>
		<pubDate>Sat, 16 Aug 2008 17:03:29 +0000</pubDate>
		<dc:creator>admin</dc:creator>
		
		<category><![CDATA[Pasta]]></category>

		<guid isPermaLink="false"></guid>
		<description><![CDATA[



3 tb Fresh lemon juice
1/2 lb Mushrooms, sliced
4 tb Butter
1 Garlic clove; finely chopped
2 tb Marsala wine
1 c Whipping cream
Salt Freshly ground black pepper 1/2 lb Cavatelli
1/2 lb Broccoli florets; parboiled
1/3 c Freshly grated Parmesan
Cavatelli are small, ear-shaped pasta. This dish is more of an American invention than a classic Italian dish, but it&#8217;s delicious [...]]]></description>
		<wfw:commentRss>http://blueridgegourmet.com/2008/08/18/Cavatelli_with_Broccoli_and_Cream/feed/</wfw:commentRss>
		</item>
		<item>
		<title>Barbarian</title>
		<link>http://blueridgegourmet.com/2008/08/18/Barbarian_recipe_/</link>
		<comments>http://blueridgegourmet.com/2008/08/18/Barbarian_recipe_/#comments</comments>
		<pubDate>Sat, 16 Aug 2008 17:03:29 +0000</pubDate>
		<dc:creator>admin</dc:creator>
		
		<category><![CDATA[Other]]></category>

		<guid isPermaLink="false"></guid>
		<description><![CDATA[Content
 A delicious recipe for Barbarian, with A&#38;W&#38;reg; root beer and blackberry brandy. 
Ingredients
 1 glass A&#38;W root beer 1 shot blackberry brandy
Method
 Pour root beer into mug. Add a shot of Blackberry Brandy.
Serve
 Beer Mug
Nutrition Info
]]></description>
		<wfw:commentRss>http://blueridgegourmet.com/2008/08/18/Barbarian_recipe_/feed/</wfw:commentRss>
		</item>
		<item>
		<title>Babysitter&#8217;s Spaghetti Casserole</title>
		<link>http://blueridgegourmet.com/2008/08/18/Babysitter_s_Spaghetti_Casserole/</link>
		<comments>http://blueridgegourmet.com/2008/08/18/Babysitter_s_Spaghetti_Casserole/#comments</comments>
		<pubDate>Sat, 16 Aug 2008 17:03:29 +0000</pubDate>
		<dc:creator>admin</dc:creator>
		
		<category><![CDATA[Pasta]]></category>

		<guid isPermaLink="false"></guid>
		<description><![CDATA[



1 lb Hamburger
2 Onions; chopped
2 Celery stalks; chopped
1 Green pepper; chopped
1 c Tomatoes; 28 oz
1 pk Spaghetti or other pasta 500
2 ts Cheese; blue, crumbled (opt
1/4 c Cheese; grated
Preheat oven to 350F. In frypan, brown meat, stirring till light brown &#38; crumbly. Add onions, celery &#38; green pepper. Cook for 3 min. Add tomatoes &#38; [...]]]></description>
		<wfw:commentRss>http://blueridgegourmet.com/2008/08/18/Babysitter_s_Spaghetti_Casserole/feed/</wfw:commentRss>
		</item>
		<item>
		<title>Melanzana Alla Parmigiana - Eggplant Parmigina</title>
		<link>http://blueridgegourmet.com/2008/08/18/Melanzana_Alla_Parmigiana__Eggplant_Parmigina/</link>
		<comments>http://blueridgegourmet.com/2008/08/18/Melanzana_Alla_Parmigiana__Eggplant_Parmigina/#comments</comments>
		<pubDate>Sat, 16 Aug 2008 17:03:29 +0000</pubDate>
		<dc:creator>admin</dc:creator>
		
		<category><![CDATA[Cheese]]></category>

		<guid isPermaLink="false"></guid>
		<description><![CDATA[



2 lg Eggplants; peeled and slice
-d 4 tb Flour
2 ts Salt
1 ts Pepper; freshly ground
1 pn Oregano
4 Eggs; beaten
4 oz Olive oil
1 c Tomatoes sauce; see recipe
1 c Bechamel sauce; see recipe
1/2 c Parmesan cheese; freshly gr
-ated 4 oz Mozzarella cheese
1 Jars Artichoke hearts; drain
-10 oz. jar) Fat grams per serving: Approx. Cook Time: :50 [...]]]></description>
		<wfw:commentRss>http://blueridgegourmet.com/2008/08/18/Melanzana_Alla_Parmigiana__Eggplant_Parmigina/feed/</wfw:commentRss>
		</item>
		<item>
		<title>Lebkuchen</title>
		<link>http://blueridgegourmet.com/2008/08/18/Lebkuchen/</link>
		<comments>http://blueridgegourmet.com/2008/08/18/Lebkuchen/#comments</comments>
		<pubDate>Sat, 16 Aug 2008 17:03:29 +0000</pubDate>
		<dc:creator>admin</dc:creator>
		
		<category><![CDATA[Baked Goods]]></category>

		<guid isPermaLink="false"></guid>
		<description><![CDATA[



For bars: 1 lb Honey
1/2 c Butter; (1 stick)
2 Eggs; beaten well
Grated peel of 1 large lemon Juice from half a lemon 8 oz Unblanched almonds; chopped
-fine 4 oz Chopped assorted candied
-citrus rind 1 1/2 ts Baking soda
1 ts Ground cinnamon
1/2 ts Ground nutmeg
1/2 ts Salt
1/4 ts Ground cloves
4




]]></description>
		<wfw:commentRss>http://blueridgegourmet.com/2008/08/18/Lebkuchen/feed/</wfw:commentRss>
		</item>
		<item>
		<title>Pizza Pie</title>
		<link>http://blueridgegourmet.com/2008/08/18/Pizza_Pie/</link>
		<comments>http://blueridgegourmet.com/2008/08/18/Pizza_Pie/#comments</comments>
		<pubDate>Sat, 16 Aug 2008 17:03:29 +0000</pubDate>
		<dc:creator>admin</dc:creator>
		
		<category><![CDATA[Cheese]]></category>

		<guid isPermaLink="false"></guid>
		<description><![CDATA[



2/3 c Onion; chopped
1/3 c Parmesan; grated
1 1/2 c Milk
3 Eggs
3/4 c Bisquick
1 c Prepared pizza sauce
1/4 c Parmesan; grated
3 1/2 oz Pepperoni; sliced
1/3 c Onion; chopped
1/2 c Green pepper; chopped
1 1/2 c Mozzarella; shredded
Heat oven to 425. Grease pie plate, 10 x 1 1/2&#8243; Sprinkle 2/3 c. onion and 1/3 c. Parmesan cheese in [...]]]></description>
		<wfw:commentRss>http://blueridgegourmet.com/2008/08/18/Pizza_Pie/feed/</wfw:commentRss>
		</item>
		<item>
		<title>Penne with Eggplant</title>
		<link>http://blueridgegourmet.com/2008/08/18/Penne_with_Eggplant/</link>
		<comments>http://blueridgegourmet.com/2008/08/18/Penne_with_Eggplant/#comments</comments>
		<pubDate>Sat, 16 Aug 2008 17:03:29 +0000</pubDate>
		<dc:creator>admin</dc:creator>
		
		<category><![CDATA[Pasta]]></category>

		<guid isPermaLink="false"></guid>
		<description><![CDATA[



12 oz Penne
1 md Eggplant
3 tb Olive oil
1 sm Onion, coarsely chopped
1/2 c Thin sliced white mushrooms
1 1/2 c Tomato sauce
1 t Dried basil
1 Dried bay leaf
1 t Dried oregano
1/4 c Dry red wine
1/2 c Shredded part-skim
-mozzarella cheese (2 oz) Salt to taste Pepper to taste 1. Cook penne according to package directions until al [...]]]></description>
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		</item>
		<item>
		<title>Potato &#038; Red Onion Roast (Vrg)</title>
		<link>http://blueridgegourmet.com/2008/08/18/Potato___Red_Onion_Roast_Vrg/</link>
		<comments>http://blueridgegourmet.com/2008/08/18/Potato___Red_Onion_Roast_Vrg/#comments</comments>
		<pubDate>Sat, 16 Aug 2008 17:03:29 +0000</pubDate>
		<dc:creator>admin</dc:creator>
		
		<category><![CDATA[Vegetarian]]></category>

		<guid isPermaLink="false"></guid>
		<description><![CDATA[



4 lb Small red potatoes, halved
But Unskinned 2 lg Red onions cut into 1/2-inch
Bits 2 tb Olive oil
1 tb Crushed dried parsley
1 tb Crushed dried rosemary
Salt and pepper to taste Preheat oven to 400 degrees. Coat uncooked potato halves and onion bits in oil and seasonings. Spread in a deep-sided roasting pan and roast for [...]]]></description>
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