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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>Wed, 10 Jun 2009 17:20:37 +0000</pubDate>
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	<language>en</language>
			<item>
		<title>Homemade Chicken Noodle Soup</title>
		<link>http://blueridgegourmet.com/2010/03/12/Homemade_Chicken_Noodle_Soup/</link>
		<comments>http://blueridgegourmet.com/2010/03/12/Homemade_Chicken_Noodle_Soup/#comments</comments>
		<pubDate>Wed, 18 Mar 2009 17:15:58 +0000</pubDate>
		<dc:creator>admin</dc:creator>
		
		<category><![CDATA[Soups]]></category>

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



4 cups Chicken stock
2 cups diced chicken
1/2 cup sliced celery
1/2 cup sliced green onion
1/2 teaspoon salt
1/2 teaspoon poultry seasoning
1/4 teaspoon pepper
2 cups uncooked noodles
2 tablespoons flour
2 cups milk
Add chicken, celery, onion and seasoning to stock.
Bring to a boil.
Add noodles. Cover and cook until noodles are almost tender (5 to 10 minutes).
Mix flour with small amount [...]]]></description>
		<wfw:commentRss>http://blueridgegourmet.com/2010/03/12/Homemade_Chicken_Noodle_Soup/feed/</wfw:commentRss>
		</item>
		<item>
		<title>Johnny Cake Muffins</title>
		<link>http://blueridgegourmet.com/2010/03/12/Johnny_Cake_Muffins/</link>
		<comments>http://blueridgegourmet.com/2010/03/12/Johnny_Cake_Muffins/#comments</comments>
		<pubDate>Wed, 18 Mar 2009 17:15:58 +0000</pubDate>
		<dc:creator>admin</dc:creator>
		
		<category><![CDATA[Cake]]></category>

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



1 c Flour
1 c Cornmeal
3/4 ts Salt
1/2 c Sugar
4 ts Baking powder
1 ea Egg
1 c Milk plus 2 tblsp
4 tb Cooking oil
Put all dry ingredients in bowl, beat egg lightly and add the milk to it. Add to dry ingredients and mix well. Add the oil and mix well . Put in oiled pan and [...]]]></description>
		<wfw:commentRss>http://blueridgegourmet.com/2010/03/12/Johnny_Cake_Muffins/feed/</wfw:commentRss>
		</item>
		<item>
		<title>Poppy Seed Muffins*** (Hwgp25a)</title>
		<link>http://blueridgegourmet.com/2010/03/12/Poppy_Seed_Muffins_Hwgp25a/</link>
		<comments>http://blueridgegourmet.com/2010/03/12/Poppy_Seed_Muffins_Hwgp25a/#comments</comments>
		<pubDate>Wed, 18 Mar 2009 17:15:58 +0000</pubDate>
		<dc:creator>admin</dc:creator>
		
		<category><![CDATA[Baked Goods]]></category>

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



1 c Poppy seeds
1 2/3 c Milk
2/3 c Honey
2/3 c Sunflower oil
2 ea Eggs
2 c Whole wheat pastry flour
1 c Unbleached white flour
1/2 ts Salt
4 ts Baking powder
Preheat oven to 375. Heat poppy seeds and 1 1/3 cup milk, bring it to a boil (I use the microwave to heat it). Let it cool 20 [...]]]></description>
		<wfw:commentRss>http://blueridgegourmet.com/2010/03/12/Poppy_Seed_Muffins_Hwgp25a/feed/</wfw:commentRss>
		</item>
		<item>
		<title>Crockpot Split Pea Soup</title>
		<link>http://blueridgegourmet.com/2010/03/12/Crockpot_Split_Pea_Soup/</link>
		<comments>http://blueridgegourmet.com/2010/03/12/Crockpot_Split_Pea_Soup/#comments</comments>
		<pubDate>Wed, 18 Mar 2009 17:15:58 +0000</pubDate>
		<dc:creator>admin</dc:creator>
		
		<category><![CDATA[Casseroles]]></category>

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


Ingredients
 



1
pound
split peas



1
each
ham bone (with some meat left on) or 2 ham hocks



1
each
carrot, diced



1
each
onion, diced



1
each
stalk celery, diced



2
qt
water



1
teaspoon
salt



1/4
teaspoon
pepper









 Directions:

  

Combine all ingredients in slow-cooking pot. Cover and cook on LOW for 8 to 10 hours. Remove ham bone; cut meat off, dice, and return meat to soup.
 Makes 8 servings.

  


]]></description>
		<wfw:commentRss>http://blueridgegourmet.com/2010/03/12/Crockpot_Split_Pea_Soup/feed/</wfw:commentRss>
		</item>
		<item>
		<title>Warm Spiced Chicken Salad with Balsamic Dress</title>
		<link>http://blueridgegourmet.com/2010/03/12/Warm_Spiced_Chicken_Salad_with_Balsamic_Dress/</link>
		<comments>http://blueridgegourmet.com/2010/03/12/Warm_Spiced_Chicken_Salad_with_Balsamic_Dress/#comments</comments>
		<pubDate>Wed, 18 Mar 2009 17:15:58 +0000</pubDate>
		<dc:creator>admin</dc:creator>
		
		<category><![CDATA[Salad]]></category>

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



3 tb Balsamic vinegar
ts Ground cumin 1/2 ts Ground corriander
Salt and pepper 1 lb Chicken breast
2 tb Oil
2 ts Sesame oil
3 tb Peanut or veg. oil
1/3 c Scallions; thinly sliced
3 c Lettuce
1/2 c Radishes; sliced
To make chicken salad combine cumin, corriander salt and pepper in small bowl. Flatten chicken. Sprinkle with spices and rub in. [...]]]></description>
		<wfw:commentRss>http://blueridgegourmet.com/2010/03/12/Warm_Spiced_Chicken_Salad_with_Balsamic_Dress/feed/</wfw:commentRss>
		</item>
		<item>
		<title>Mock Peach Daiquiri</title>
		<link>http://blueridgegourmet.com/2010/03/12/Mock_Peach_Daiquiri/</link>
		<comments>http://blueridgegourmet.com/2010/03/12/Mock_Peach_Daiquiri/#comments</comments>
		<pubDate>Wed, 18 Mar 2009 17:15:57 +0000</pubDate>
		<dc:creator>admin</dc:creator>
		
		<category><![CDATA[Beverages]]></category>

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



14 oz Peaches;*drained, reserve
-juice 1 tb Lemon juice
6 -Ice cubes
1/3 c Milk, homogenized
1/2 c Peach juice
1/2 ts Rum flavoring
Pot peaches, lemon juice, ice cubes, milk, peach juice and rum flavoring into blender. Blend until ice is gone. Serve immediately. NOTE: Fresh peaches may be used. Add 1 tbsp granulated sugar or to taste. MOCK STRAWBERRY [...]]]></description>
		<wfw:commentRss>http://blueridgegourmet.com/2010/03/12/Mock_Peach_Daiquiri/feed/</wfw:commentRss>
		</item>
		<item>
		<title>Chinese Mary</title>
		<link>http://blueridgegourmet.com/2010/03/12/Chinese_Mary_recipe_/</link>
		<comments>http://blueridgegourmet.com/2010/03/12/Chinese_Mary_recipe_/#comments</comments>
		<pubDate>Wed, 18 Mar 2009 17:15:57 +0000</pubDate>
		<dc:creator>admin</dc:creator>
		
		<category><![CDATA[Cocktails]]></category>

		<guid isPermaLink="false"></guid>
		<description><![CDATA[Content
 A delicious recipe for Chinese Mary, with vodka, sweet and sour sauce, lemon juice, Worcestershire sauce, soy sauce, Tabasco&#38;reg; sauce and pineapple. 
Ingredients
 1 1/2 oz vodka 3 oz sweet and sour sauce 1 dash lemon juice 1/2 tsp Worcestershire sauce 3 drops soy sauce 3 drops Tabasco sauce 1 pineapple
Method
 Make like a [...]]]></description>
		<wfw:commentRss>http://blueridgegourmet.com/2010/03/12/Chinese_Mary_recipe_/feed/</wfw:commentRss>
		</item>
		<item>
		<title>Clinton&#8217;s Chips</title>
		<link>http://blueridgegourmet.com/2010/03/12/Clinton_s_Chips/</link>
		<comments>http://blueridgegourmet.com/2010/03/12/Clinton_s_Chips/#comments</comments>
		<pubDate>Wed, 18 Mar 2009 17:15:57 +0000</pubDate>
		<dc:creator>admin</dc:creator>
		
		<category><![CDATA[Baked Goods]]></category>

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



1 1/2 c Unsifted all-purpose flour
1 ts Salt
1 c Granulated sugar
2 Eggs
2 c Old-fashioned rolled oats
1 ts Baking soda
1 c Solid vegetable shortening
1 ts Vanilla
1 c Light brown sugar, packed
12 oz Semisweet chocolate chips
Preheat oven to 350F. Grease baking sheets. Combine flour, salt, and baking soda on waxed paper. Beat together shortening, sugars, and vanilla [...]]]></description>
		<wfw:commentRss>http://blueridgegourmet.com/2010/03/12/Clinton_s_Chips/feed/</wfw:commentRss>
		</item>
		<item>
		<title>Arcturian Sunrise</title>
		<link>http://blueridgegourmet.com/2010/03/12/Arcturian_Sunrise_recipe_/</link>
		<comments>http://blueridgegourmet.com/2010/03/12/Arcturian_Sunrise_recipe_/#comments</comments>
		<pubDate>Wed, 18 Mar 2009 17:15:57 +0000</pubDate>
		<dc:creator>admin</dc:creator>
		
		<category><![CDATA[Cocktails]]></category>

		<guid isPermaLink="false"></guid>
		<description><![CDATA[Content
 A delicious recipe for Arcturian Sunrise, with Blue Curacao liqueur, blackberry liqueur, grenadine syrup and sparkling white wine. 
Ingredients
 1/3 oz Blue Curacao liqueur 1/3 oz blackberry liqueur 1/6 oz grenadine syrup 5 oz sparkling white wine
Method
 Pour blue curacao, blackberry liqueur and grenadine into a highball glass filled with ice cubes. Add sparkling [...]]]></description>
		<wfw:commentRss>http://blueridgegourmet.com/2010/03/12/Arcturian_Sunrise_recipe_/feed/</wfw:commentRss>
		</item>
		<item>
		<title>Busecca Ticinese (Tripe Soup with Garlic Bread) Ticino</title>
		<link>http://blueridgegourmet.com/2010/03/12/Busecca_Ticinese_Tripe_Soup_with_Garlic_Bread_Ticino/</link>
		<comments>http://blueridgegourmet.com/2010/03/12/Busecca_Ticinese_Tripe_Soup_with_Garlic_Bread_Ticino/#comments</comments>
		<pubDate>Wed, 18 Mar 2009 17:15:57 +0000</pubDate>
		<dc:creator>admin</dc:creator>
		
		<category><![CDATA[Beans and Grains]]></category>

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



3 tb Borlotti beans
3 x Carrots
1 x Leek
1 x Small knob celery
500 g Honeycomb tripe (1 lb)
30 g Butter (1 oz)
1 x Clove garlic, mashed
1 tb Tomato paste
1 1/4 l Bouillon (5 cups)
1/4 ts Caraway seeds
1 x Twig thyme
80 g Parmesan, grated (2.75 oz)
1 x Twig parsley
Salt, freshly ground pepper &#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8211;GARLIC BREAD&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8211; 200 g French [...]]]></description>
		<wfw:commentRss>http://blueridgegourmet.com/2010/03/12/Busecca_Ticinese_Tripe_Soup_with_Garlic_Bread_Ticino/feed/</wfw:commentRss>
		</item>
		<item>
		<title>Giselle&#8217;s Acadian Plogues (Ployes)</title>
		<link>http://blueridgegourmet.com/2010/03/12/Giselle_s_Acadian_Plogues_Ployes/</link>
		<comments>http://blueridgegourmet.com/2010/03/12/Giselle_s_Acadian_Plogues_Ployes/#comments</comments>
		<pubDate>Wed, 18 Mar 2009 17:15:57 +0000</pubDate>
		<dc:creator>admin</dc:creator>
		
		<category><![CDATA[Breakfasts]]></category>

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



1 c White buckwheat flour
1 c Regular flour
4 ts Baking powder
1 t Salt
1 1/2 c Cold water
1/2 c Boiling water
Mix dry ingredients. Add cold water and let stand for 10 minutes. Add boiling water and drop to make thin 6&#8243;
pancakes on hot griddle, 400. Bake on one side only, until bubbled and firm. Serve on [...]]]></description>
		<wfw:commentRss>http://blueridgegourmet.com/2010/03/12/Giselle_s_Acadian_Plogues_Ployes/feed/</wfw:commentRss>
		</item>
		<item>
		<title>Angus Barn Chocolate Chess Pie</title>
		<link>http://blueridgegourmet.com/2010/03/12/Angus_Barn_Chocolate_Chess_Pie/</link>
		<comments>http://blueridgegourmet.com/2010/03/12/Angus_Barn_Chocolate_Chess_Pie/#comments</comments>
		<pubDate>Wed, 18 Mar 2009 17:15:57 +0000</pubDate>
		<dc:creator>admin</dc:creator>
		
		<category><![CDATA[Baked Goods]]></category>

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



&#8212; &#8212;&#8211;NO CAROLINA&#8217;S HISTORIC REST&#8212;&#8212;&#8212;&#8212;&#8212;- 1 1/3 Sticks butter
1 1/2 Sq. unsweetened chocolate
1 1/3 c Sugar
3 Small eggs
1/3 ts Salt
1 t Vanilla
1 9-in. pie crust &#8212; unbaked
Melt butter and chocolate over boiling water. Mix sugar, eggs, salt and vanilla; add to chocolate mixture. Pour into pie shell and bake at 375 deg. for about 35 [...]]]></description>
		<wfw:commentRss>http://blueridgegourmet.com/2010/03/12/Angus_Barn_Chocolate_Chess_Pie/feed/</wfw:commentRss>
		</item>
		<item>
		<title>Colonial Cocktail</title>
		<link>http://blueridgegourmet.com/2010/03/12/Colonial_Cocktail_recipe_/</link>
		<comments>http://blueridgegourmet.com/2010/03/12/Colonial_Cocktail_recipe_/#comments</comments>
		<pubDate>Wed, 18 Mar 2009 17:15:57 +0000</pubDate>
		<dc:creator>admin</dc:creator>
		
		<category><![CDATA[Cocktails]]></category>

		<guid isPermaLink="false"></guid>
		<description><![CDATA[Content
 A delicious recipe for Colonial Cocktail, with gin, grapefruit juice, maraschino liqueur and olive. 
Ingredients
 1 1/2 oz gin 1/2 oz grapefruit juice 1 tsp maraschino liqueur 1 olive
Method
 Shake all ingredients (except olive) with ice and strain into a cocktail glass. Add the olive and serve.
Serve
 Cocktail Glass
Nutrition Info
 (per 2.2 oz serving)



Calories [...]]]></description>
		<wfw:commentRss>http://blueridgegourmet.com/2010/03/12/Colonial_Cocktail_recipe_/feed/</wfw:commentRss>
		</item>
		<item>
		<title>Toffee-Peanut Bites</title>
		<link>http://blueridgegourmet.com/2010/03/12/ToffeePeanut_Bites/</link>
		<comments>http://blueridgegourmet.com/2010/03/12/ToffeePeanut_Bites/#comments</comments>
		<pubDate>Wed, 18 Mar 2009 17:15:57 +0000</pubDate>
		<dc:creator>admin</dc:creator>
		
		<category><![CDATA[Baked Goods]]></category>

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



1 2/3 c All purpose flour
1/2 c Margarine or butter; soften
1/2 c Sugar
1/2 c Creamy peanut butter
1/3 c Light brown sugar; packed
1 ts Baking soda
1 ts Vanilla extract
1/4 ts Salt
1 lg Egg
4 Chocolate cover toffee bars
Chopped/1.4oz each 1/4 c Unsalted peanuts
Recipe by: Good Housekeeping Magazine - December, 1994 Preheat oven to 350~. In large bowl, [...]]]></description>
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		</item>
		<item>
		<title>Blistered String Beans with Pork</title>
		<link>http://blueridgegourmet.com/2010/03/12/Blistered_String_Beans_with_Pork/</link>
		<comments>http://blueridgegourmet.com/2010/03/12/Blistered_String_Beans_with_Pork/#comments</comments>
		<pubDate>Tue, 17 Mar 2009 17:15:57 +0000</pubDate>
		<dc:creator>admin</dc:creator>
		
		<category><![CDATA[Beans and Grains]]></category>

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



3 c Oil
2 lb String beans
3/4 lb Ground pork
1/2 T Dried shrimp
4 T Dry sherry
2 T Szechuan mustard green
1/4 c Chicken broth
1/4 c Water
1 T Soy sauce
1 T Sesame oil
Rinse the beans and break off the ends; dry them thoroughly to reduce spattering during deep-frying. Rinse and mince the Szechuan mustard green. Wash the dried [...]]]></description>
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		</item>
		<item>
		<title>Scallops with Spinach and Tomatoes</title>
		<link>http://blueridgegourmet.com/2010/03/12/Scallops_with_Spinach_and_Tomatoes/</link>
		<comments>http://blueridgegourmet.com/2010/03/12/Scallops_with_Spinach_and_Tomatoes/#comments</comments>
		<pubDate>Tue, 17 Mar 2009 17:15:57 +0000</pubDate>
		<dc:creator>admin</dc:creator>
		
		<category><![CDATA[Pasta]]></category>

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



1 tb Olive oil
2 md Garlic cloves, chopped fine
1 cn Salt-free whole tomatoes
-(16-ounce) 1/2 c Rich, salt-free fish stock
1 tb Lemon juice
1 tb Double concentrate tomato
- paste 2 ts Sugar
1 Bay leaf
1/2 lb Bay scallops
1/4 lb Spinach leaves (about 1 cup
-packed), stemmed, ribbed, -washed, and cut into 1/2&#8243; -strips Cooked pasta-medium strands In a large [...]]]></description>
		<wfw:commentRss>http://blueridgegourmet.com/2010/03/12/Scallops_with_Spinach_and_Tomatoes/feed/</wfw:commentRss>
		</item>
		<item>
		<title>Cucumber with Goat Cheese</title>
		<link>http://blueridgegourmet.com/2010/03/12/Cucumber_with_Goat_Cheese/</link>
		<comments>http://blueridgegourmet.com/2010/03/12/Cucumber_with_Goat_Cheese/#comments</comments>
		<pubDate>Tue, 17 Mar 2009 17:15:57 +0000</pubDate>
		<dc:creator>admin</dc:creator>
		
		<category><![CDATA[Cheese]]></category>

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



Text Only This ultra-simple entree depends absolutely on the quality of its ingredients. The cucumbers must be at their peak, the goat cheese the best you can buy and the oil hazelnut if possible but, in any case, a well-flavoured nut oil. As hazelnut oil can be difficult to find, you could substitute a walnut [...]]]></description>
		<wfw:commentRss>http://blueridgegourmet.com/2010/03/12/Cucumber_with_Goat_Cheese/feed/</wfw:commentRss>
		</item>
		<item>
		<title>Artichoke Dip Iii</title>
		<link>http://blueridgegourmet.com/2010/03/12/Artichoke_Dip_Iii/</link>
		<comments>http://blueridgegourmet.com/2010/03/12/Artichoke_Dip_Iii/#comments</comments>
		<pubDate>Tue, 17 Mar 2009 17:15:57 +0000</pubDate>
		<dc:creator>admin</dc:creator>
		
		<category><![CDATA[Appetizers]]></category>

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



10 oz Frozen artichoke hearts
1 c Sour cream
1 c Mayonnaise
1/2 c Grated Parmesan cheese
PREHEAT OVEN TO 375F. Defrost artichoke hearts and drain. Mix together sour cream, mayonnaise and Parmesan cheese. Add artichoke hearts and mix thoroughly. Turn into a baking dish and bake until hot and bubbly. Makes 3 Cups




]]></description>
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		</item>
		<item>
		<title>Camp Grenada</title>
		<link>http://blueridgegourmet.com/2010/03/12/Camp_Grenada_recipe_/</link>
		<comments>http://blueridgegourmet.com/2010/03/12/Camp_Grenada_recipe_/#comments</comments>
		<pubDate>Tue, 17 Mar 2009 17:15:57 +0000</pubDate>
		<dc:creator>admin</dc:creator>
		
		<category><![CDATA[Cocktails]]></category>

		<guid isPermaLink="false"></guid>
		<description><![CDATA[Content
 A delicious recipe for Camp Grenada, with Campari&#38;reg; bitters, grenadine syrup, grapefruit juice, pineapple juice and 7-Up&#38;reg; soda. 
Ingredients
 1 1/2 oz Campari bitters 1/2 oz grenadine syrup 2 oz grapefruit juice 1 oz pineapple juice 3 oz chilled 7-Up soda
Method
 Shake and strain into an ice-filled collins glass. Add the 7-up, garnish with [...]]]></description>
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		</item>
		<item>
		<title>Quinoa&#038; Bean Soup</title>
		<link>http://blueridgegourmet.com/2010/03/12/Quinoa__Bean_Soup/</link>
		<comments>http://blueridgegourmet.com/2010/03/12/Quinoa__Bean_Soup/#comments</comments>
		<pubDate>Tue, 17 Mar 2009 17:15:57 +0000</pubDate>
		<dc:creator>admin</dc:creator>
		
		<category><![CDATA[Beans and Grains]]></category>

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



6 Eden Shiitake Mushrooms
15 oz Eden Kidney Beans (canned)
-OR- Eden Pinto Beans 2 tb Eden Toasted Sesame Oil
3 Garlic cloves &#8212; peeled
&#8211; pressed or minced 1 md Onion &#8212; chopped
4 c Water
16 oz Eden Sauerkraut (canned)
&#8211; rinsed, drained, chopped 1/4 c Eden Quinoa &#8212; rinsed
2 ts Paprika
4 tb Eden Tamari (or to taste)
Black pepper &#8212; [...]]]></description>
		<wfw:commentRss>http://blueridgegourmet.com/2010/03/12/Quinoa__Bean_Soup/feed/</wfw:commentRss>
		</item>
		<item>
		<title>Franks Place(Crawfish &#8216;Etouff&#8217;Ee)</title>
		<link>http://blueridgegourmet.com/2010/03/11/Franks_PlaceCrawfish__Etouff_Ee/</link>
		<comments>http://blueridgegourmet.com/2010/03/11/Franks_PlaceCrawfish__Etouff_Ee/#comments</comments>
		<pubDate>Tue, 17 Mar 2009 17:15:57 +0000</pubDate>
		<dc:creator>admin</dc:creator>
		
		<category><![CDATA[Main Dish]]></category>

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



1/4 c Butter or margarine
1 c Tomatoes, chopped
3 tb Flour, all-purpose
2 c Crayfish meat
1 1/2 c Onions, minced
1/4 c Parsley, chopped
1/2 c Green onion
1 t Salt
1/2 c Celery, chopped
1/2 ts Black pepper
2 Garlic cloves, minced
1/2 ts Pepper, cayenne
1 t Tomato paste
2 c Rice, hot cooked
2 c Fish stock (from heads and
Tails of fish or crawfish)
1. [...]]]></description>
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		</item>
		<item>
		<title>Zico</title>
		<link>http://blueridgegourmet.com/2010/03/11/Zico_recipe_/</link>
		<comments>http://blueridgegourmet.com/2010/03/11/Zico_recipe_/#comments</comments>
		<pubDate>Tue, 17 Mar 2009 17:15:56 +0000</pubDate>
		<dc:creator>admin</dc:creator>
		
		<category><![CDATA[Cocktails]]></category>

		<guid isPermaLink="false"></guid>
		<description><![CDATA[Content
 A delicious recipe for Zico, with cachaca, white rum, papaya juice, coconut cream and lime juice. 
Ingredients
 1 oz cachaca 1 oz white rum 2 oz papaya juice 3/4 oz coconut cream 1/4 oz lime juice
Method
 Shake well over crushed ice in a shaker, and strain into a large highball glass over crushed ice. [...]]]></description>
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		</item>
		<item>
		<title>Banana Cream Cake with Strawberry Cream Filling</title>
		<link>http://blueridgegourmet.com/2010/03/11/Banana_Cream_Cake_with_Strawberry_Cream_Filling/</link>
		<comments>http://blueridgegourmet.com/2010/03/11/Banana_Cream_Cake_with_Strawberry_Cream_Filling/#comments</comments>
		<pubDate>Tue, 17 Mar 2009 17:15:56 +0000</pubDate>
		<dc:creator>admin</dc:creator>
		
		<category><![CDATA[Cake]]></category>

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



 &#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;CAKE&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212; 3 c Sifted flour
1 tb Baking powder
1 ts Salt
1/2 ts Almond extract
1 1/2 ts Vanilla
1/2 ts Banana extract
1 1/2 c Sugar
2 c Heavy cream
&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8211;SIMPLE SYRUP&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8211; 1/3 c Sugar
1/3 c Water
4 tb Creme de banana
&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8211;STRAWBERRY FILLING&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8211; 1 1/2 c Whipping cream
3/4 c Mashed fresh strawberries
1 ts Grand Marnier
3 tb Powdered sugar
1 lg Banana, sliced
Cake: [...]]]></description>
		<wfw:commentRss>http://blueridgegourmet.com/2010/03/11/Banana_Cream_Cake_with_Strawberry_Cream_Filling/feed/</wfw:commentRss>
		</item>
		<item>
		<title>Holiday Spice Cookies/Make Ahead</title>
		<link>http://blueridgegourmet.com/2010/03/11/Holiday_Spice_Cookies/Make_Ahead/</link>
		<comments>http://blueridgegourmet.com/2010/03/11/Holiday_Spice_Cookies/Make_Ahead/#comments</comments>
		<pubDate>Tue, 17 Mar 2009 17:15:56 +0000</pubDate>
		<dc:creator>admin</dc:creator>
		
		<category><![CDATA[Baked Goods]]></category>

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



1/2 c Butter or margarine
1 c Light brown sugar*
2 Eggs
1 ts Vanilla
1/2 ts Lemon extract
1/2 ts Anise extract
2 3/4 c Sifted flour
1 ts Baking powder
1/2 ts Salt
1/2 ts Black pepper
1/4 ts Nutmeg
1/4 ts Ground cloves
1/8 ts Mace
Confectioners sugar * firmly packed. Just the smell of these cookies baking is enough to get you in the [...]]]></description>
		<wfw:commentRss>http://blueridgegourmet.com/2010/03/11/Holiday_Spice_Cookies/Make_Ahead/feed/</wfw:commentRss>
		</item>
		<item>
		<title>Polynesian Cocktail</title>
		<link>http://blueridgegourmet.com/2010/03/11/Polynesian_Cocktail_recipe_/</link>
		<comments>http://blueridgegourmet.com/2010/03/11/Polynesian_Cocktail_recipe_/#comments</comments>
		<pubDate>Tue, 17 Mar 2009 17:15:56 +0000</pubDate>
		<dc:creator>admin</dc:creator>
		
		<category><![CDATA[Cocktails]]></category>

		<guid isPermaLink="false"></guid>
		<description><![CDATA[Content
 A delicious recipe for Polynesian Cocktail, with vodka, cherry brandy, limes and powdered sugar. 
Ingredients
 1 1/2 oz vodka 3/4 oz cherry brandy juice of 1 limes powdered sugar
Method
 Rub the rim of a cocktail glass with lime and dip into powdered sugar. Shake vodka, cherry brandy, and juice of lime with ice, strain [...]]]></description>
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		</item>
		<item>
		<title>Black Bean with Peppers &#038; Cumin Vinaigrette</title>
		<link>http://blueridgegourmet.com/2010/03/11/Black_Bean_with_Peppers___Cumin_Vinaigrette/</link>
		<comments>http://blueridgegourmet.com/2010/03/11/Black_Bean_with_Peppers___Cumin_Vinaigrette/#comments</comments>
		<pubDate>Tue, 17 Mar 2009 17:15:56 +0000</pubDate>
		<dc:creator>admin</dc:creator>
		
		<category><![CDATA[Beans and Grains]]></category>

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



1 1/4 c Dried black beans, soaked
4 c Water
1 ea Bay leaf
1/2 ts Salt
1 tb Red wine vinegar
1 ea Clove garlic, minced
1/4 ts Cumin
1 ts Hot pepper sauce
1 tb Chopped cilantro
2 tb Olive oil
1/2 ea Red pepper, diced
1/2 ea Yellow pepper, diced
1/2 ea Green pepper, diced
1 ea Red onion, diced
4 ea Scallion, thinly sliced
Drain beans [...]]]></description>
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		</item>
		<item>
		<title>Melon Grape Salad</title>
		<link>http://blueridgegourmet.com/2010/03/11/Melon_Grape_Salad/</link>
		<comments>http://blueridgegourmet.com/2010/03/11/Melon_Grape_Salad/#comments</comments>
		<pubDate>Tue, 17 Mar 2009 17:15:56 +0000</pubDate>
		<dc:creator>admin</dc:creator>
		
		<category><![CDATA[Salad]]></category>

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



1 c Cantaloupe; cubed
1 c Watermelon; cubed &#38; seeded
2 c Grapes; green seedless
5 ts Lime juice
1/2 c Honey
2 tb Mustard; dijon
Toss fruit with 1 Tbsp of lime juice and refrigerate, covered. When ready to serve, pour out the liquid, drying out serving bowl. Whisk together remaining lime juice, honey and mustard. Toss with fruit.




]]></description>
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		</item>
		<item>
		<title>Bay Horse</title>
		<link>http://blueridgegourmet.com/2010/03/11/Bay_Horse_recipe_/</link>
		<comments>http://blueridgegourmet.com/2010/03/11/Bay_Horse_recipe_/#comments</comments>
		<pubDate>Tue, 17 Mar 2009 17:15:56 +0000</pubDate>
		<dc:creator>admin</dc:creator>
		
		<category><![CDATA[Cocktails]]></category>

		<guid isPermaLink="false"></guid>
		<description><![CDATA[Content
 A delicious recipe for Bay Horse, with blended whiskey, Pernod&#38;reg; licorice liqueur, dark creme de cacao, heavy cream and nutmeg. 
Ingredients
 1 1/2 oz blended whiskey 1/2 oz Pernod licorice liqueur 1/2 oz dark creme de cacao 1 oz heavy cream 1/4 tsp grated nutmeg
Method
 Pour the whiskey, Pernod, creme de cacao and cream [...]]]></description>
		<wfw:commentRss>http://blueridgegourmet.com/2010/03/11/Bay_Horse_recipe_/feed/</wfw:commentRss>
		</item>
		<item>
		<title>Green Chili with Pork</title>
		<link>http://blueridgegourmet.com/2010/03/11/Green_Chili_with_Pork/</link>
		<comments>http://blueridgegourmet.com/2010/03/11/Green_Chili_with_Pork/#comments</comments>
		<pubDate>Tue, 17 Mar 2009 17:15:56 +0000</pubDate>
		<dc:creator>admin</dc:creator>
		
		<category><![CDATA[Mexican]]></category>

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



1/2 c Olive oil
2 ea Large yellow onions, chopped
8 ea Medium garlic cloves,
1 x Peeled and chopped
8 ea Fresh Jalapeno peppers,
1 x Stemmed and minced
3 ea Carrots, peeled and
1 x Sliced crosswise into 1/2&#8243; p
1 1/2 T Dried oregano, Mexican
3 lb Boneless pork shoulder,
1 x Cut into 1/2&#8243; cubes
5 c Chicken stock or canned brot
1 [...]]]></description>
		<wfw:commentRss>http://blueridgegourmet.com/2010/03/11/Green_Chili_with_Pork/feed/</wfw:commentRss>
		</item>
		<item>
		<title>Whole Wheat Hamburger Buns</title>
		<link>http://blueridgegourmet.com/2010/03/11/Whole_Wheat_Hamburger_Buns/</link>
		<comments>http://blueridgegourmet.com/2010/03/11/Whole_Wheat_Hamburger_Buns/#comments</comments>
		<pubDate>Tue, 17 Mar 2009 17:15:56 +0000</pubDate>
		<dc:creator>admin</dc:creator>
		
		<category><![CDATA[Baked Goods]]></category>

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



1 1/4 cups warm water (about 100F)
1/3 cup mild oil
1/4 cup sugar (or honey)
2 packages yeast (2 scant Tbsp)
4 teaspoons salt
1 egg yolk
2 1/2 cups whole wheat flour
1 cup bread flour (or all-purpose flour)
Melted butter
Combine water, oil, sugar and yeast. Mix thoroughly and then allow to rest for 15 minutes. Mix in the salt, egg [...]]]></description>
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		</item>
		<item>
		<title>Tostada Grande</title>
		<link>http://blueridgegourmet.com/2010/03/11/Tostada_Grande/</link>
		<comments>http://blueridgegourmet.com/2010/03/11/Tostada_Grande/#comments</comments>
		<pubDate>Tue, 17 Mar 2009 17:15:56 +0000</pubDate>
		<dc:creator>admin</dc:creator>
		
		<category><![CDATA[Beef]]></category>

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



1/4 lb Ground beef or pork
1 cn Whole tomatoes, drained and
-chopped 1 ts Ground cumin
1/4 ts Salt
12 Tortillas, 6-8&#8243;
1 c Pace Thick &#38; Chunky Salsa
1 1/2 c Shredded cheddar or
-Monterey Jack cheese 2 c Shredded lettuce
1 md Tomato, chopped
1 Ripe avacado, peeled,
-seeded, sliced Brown meat; drain. Stir in tomatoes, cumin and salt; cover and simmer [...]]]></description>
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		</item>
		<item>
		<title>Camembert and Walnut Pate</title>
		<link>http://blueridgegourmet.com/2010/03/11/Camembert_and_Walnut_Pate/</link>
		<comments>http://blueridgegourmet.com/2010/03/11/Camembert_and_Walnut_Pate/#comments</comments>
		<pubDate>Tue, 17 Mar 2009 17:15:56 +0000</pubDate>
		<dc:creator>admin</dc:creator>
		
		<category><![CDATA[Appetizers]]></category>

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



7 oz Camembert; rind removed
4 oz Cream cheese; cut in chunks
-at room temperature 1 tb Lime juice, fresh
2 tb Finely chopped walnuts
-toasted -Additional finely chopped -walnuts Blend Camembert in food processor until smooth. Gradually add cream cheese, processing until smooth after each addition. Add lime juice, process until smooth. Transfer mixture to bowl. Mix in [...]]]></description>
		<wfw:commentRss>http://blueridgegourmet.com/2010/03/11/Camembert_and_Walnut_Pate/feed/</wfw:commentRss>
		</item>
		<item>
		<title>Dungeon Punch</title>
		<link>http://blueridgegourmet.com/2010/03/11/Dungeon_Punch_recipe_/</link>
		<comments>http://blueridgegourmet.com/2010/03/11/Dungeon_Punch_recipe_/#comments</comments>
		<pubDate>Tue, 17 Mar 2009 17:15:56 +0000</pubDate>
		<dc:creator>admin</dc:creator>
		
		<category><![CDATA[Cocktails]]></category>

		<guid isPermaLink="false"></guid>
		<description><![CDATA[Content
 A delicious recipe for Dungeon Punch, with vodka, Kool-Aid&#38;reg;, orange juice, peach schnapps and cherries. 
Ingredients
 1 oz vodka 5 oz Kool-Aid 3 oz orange juice 1 oz peach schnapps 2 cherries
Method
 Mix fruit punch flavored kool-aid with schnapps, vodka, and orange juice. Once stirred, garnish with cherries.
Serve
 Beer Mug
Nutrition Info
 (per 12 oz [...]]]></description>
		<wfw:commentRss>http://blueridgegourmet.com/2010/03/11/Dungeon_Punch_recipe_/feed/</wfw:commentRss>
		</item>
		<item>
		<title>Vanilla-Scented Pineapple</title>
		<link>http://blueridgegourmet.com/2010/03/11/VanillaScented_Pineapple/</link>
		<comments>http://blueridgegourmet.com/2010/03/11/VanillaScented_Pineapple/#comments</comments>
		<pubDate>Tue, 17 Mar 2009 17:15:56 +0000</pubDate>
		<dc:creator>admin</dc:creator>
		
		<category><![CDATA[Fruits]]></category>

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



1 md Pineapple, fresh
1/4 c Agar-agar flakes
1 1/2 c &#8212; water;
2 ts Vanilla extract
1/2 c Pineapple juice
3 tb Honey
&#8212;&#8211;PER SERVING&#8212;&#8211; 74 x *cals
3/8 x *gm protein
1/8 x *gm fat
17 x *gm carbo
1 x *mg sodium
1 x *gm fiber
Peel and core pineapple, then slice into 8 rings. Place one ring in each of 8 shallow dessert [...]]]></description>
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		</item>
		<item>
		<title>Horensho Hitashi (Spinach w/ Toasted Sesame Seeds)</title>
		<link>http://blueridgegourmet.com/2010/03/11/Horensho_Hitashi_Spinach_w/_Toasted_Sesame_Seeds/</link>
		<comments>http://blueridgegourmet.com/2010/03/11/Horensho_Hitashi_Spinach_w/_Toasted_Sesame_Seeds/#comments</comments>
		<pubDate>Tue, 17 Mar 2009 17:15:56 +0000</pubDate>
		<dc:creator>admin</dc:creator>
		
		<category><![CDATA[Salad]]></category>

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



2 1/2 t Salt
2 1/2 t Sesame Seeds
1/2 t Sugar
1 pn MSG
1 1/2 lb Fresh Spinach
3 T Niban Dashi
1 t Soy Sauce
Bring 5/8 pt water to boil and add salt. Gather the spinach into a large bouquet, place it in the saucepan, and cover tightly. Cook for 5 minutes until the upper leaves begin to [...]]]></description>
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		</item>
		<item>
		<title>Iwitma Palaaw (Garbanzo Pilaf)</title>
		<link>http://blueridgegourmet.com/2010/03/11/Iwitma_Palaaw_Garbanzo_Pilaf/</link>
		<comments>http://blueridgegourmet.com/2010/03/11/Iwitma_Palaaw_Garbanzo_Pilaf/#comments</comments>
		<pubDate>Tue, 17 Mar 2009 17:15:56 +0000</pubDate>
		<dc:creator>admin</dc:creator>
		
		<category><![CDATA[Lamb]]></category>

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



1/2 lb Garbanzos (dried)
5 c Rice
3/4 c Oil
3/4 lb Lamb (leg meat cubed)
2 lg Onions (sliced)
2 1/4 c Carrots (peel &#38; dice)
Salt &#38; Pepper 1 ts Cumin (ground)
1 c Barberries or Currants
FROM THE KITCHEN OF: Gary &#38; Margie Hartford [Eugene OR] Makes 10 servings Soak garbanzos in water overnight, then drain. Soak rice in warm [...]]]></description>
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		</item>
		<item>
		<title>Bellamy Scotch Sour</title>
		<link>http://blueridgegourmet.com/2010/03/11/Bellamy_Scotch_Sour_recipe_/</link>
		<comments>http://blueridgegourmet.com/2010/03/11/Bellamy_Scotch_Sour_recipe_/#comments</comments>
		<pubDate>Tue, 17 Mar 2009 17:15:56 +0000</pubDate>
		<dc:creator>admin</dc:creator>
		
		<category><![CDATA[Cocktails]]></category>

		<guid isPermaLink="false"></guid>
		<description><![CDATA[Content
 A delicious recipe for Bellamy Scotch Sour, with Scotch whisky, orange juice, lemon juice, honey, Angostura&#38;reg; bitters and ginger. 
Ingredients
 6 oz Scotch whisky 3 oz orange juice 2 oz lemon juice 1 tsp honey 1 dash Angostura bitters 1 pinch ginger
Method
 Pour the Scotch whisky, orange juice, lemon juice, honey and angostura bitters [...]]]></description>
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		</item>
		<item>
		<title>Blaeberry Jam</title>
		<link>http://blueridgegourmet.com/2010/03/11/Blaeberry_Jam/</link>
		<comments>http://blueridgegourmet.com/2010/03/11/Blaeberry_Jam/#comments</comments>
		<pubDate>Tue, 17 Mar 2009 17:15:55 +0000</pubDate>
		<dc:creator>admin</dc:creator>
		
		<category><![CDATA[Fruits]]></category>

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



&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;MAKES 3 LB&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212; 2 lb Blaeberries
1/2 lb Rhubarb
2 lb Preserving sugar
(AKAs Bilberries, Whortleberries, Blueberries, Huckleberries) Wash, trim and roughly chop the rhubarb, put it into a pan and cook gently until it starts to soften. Stir in the sugar and when it has dissolved add the blaeberries and bring the jam to the boil. Boil [...]]]></description>
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		</item>
		<item>
		<title>Polenta with Tomatoes &#038; Olives</title>
		<link>http://blueridgegourmet.com/2010/03/11/Polenta_with_Tomatoes___Olives/</link>
		<comments>http://blueridgegourmet.com/2010/03/11/Polenta_with_Tomatoes___Olives/#comments</comments>
		<pubDate>Tue, 17 Mar 2009 17:15:55 +0000</pubDate>
		<dc:creator>admin</dc:creator>
		
		<category><![CDATA[Vegetarian]]></category>

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



8 oz Polenta
3 oz Stoned olives (optional)
&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;-FOR THE TOMATO SAUCE&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;- 1 1/4 lb (generous) canned tomatoes
1 lg Onion
1 tb Olive oil
Garlic, bay, rosemary, thyme &#8212; (or herbs of your choice) Bring 1-3/4 pints salted water to the boil. Reduce the heat to low and add the grain as though you were making porridge: let the [...]]]></description>
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		</item>
		<item>
		<title>Yummy Peanut Butter Cookies/Diabetic</title>
		<link>http://blueridgegourmet.com/2010/03/11/Yummy_Peanut_Butter_Cookies/Diabetic/</link>
		<comments>http://blueridgegourmet.com/2010/03/11/Yummy_Peanut_Butter_Cookies/Diabetic/#comments</comments>
		<pubDate>Tue, 17 Mar 2009 17:15:55 +0000</pubDate>
		<dc:creator>admin</dc:creator>
		
		<category><![CDATA[Baked Goods]]></category>

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



1/3 c Flour
1/4 ts Baking soda
1/4 ts Baking powder
1/4 c Diet margarine
4 tb Peanut butter
1 tb Brown sugar replacement
1/2 c Granulated sugar replacement
1 Egg; well beaten
Preheat oven to 375 degrees F. Grease cookie sheet lightly. Sift flour, baking soda, and baking powder. Work margarine and peanut butter with spoon until creamy; gradually add brown sugar [...]]]></description>
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		</item>
		<item>
		<title>Country Pork Stew</title>
		<link>http://blueridgegourmet.com/2010/03/10/Country_Pork_Stew/</link>
		<comments>http://blueridgegourmet.com/2010/03/10/Country_Pork_Stew/#comments</comments>
		<pubDate>Tue, 17 Mar 2009 17:15:55 +0000</pubDate>
		<dc:creator>admin</dc:creator>
		
		<category><![CDATA[Main Dish]]></category>

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


Ingredients
 



1 1/2
pound
pork, cut into 1 inch cubes



3
each
potatoes, with skins, scrubbed, cubed



4
each
carrots, cut in 1/2 inch pieces



1
each
onion, chopped



1
each
zucchini, cut in 1/2 inch pieces



1
each
tomatoes, whole, canned, cut up



2
cup
water



1
tablespoon
bouillon, beef, instant



1
teaspoon
salt



1/2
teaspoon
pepper



1/2
teaspoon
paprika



3
tablespoon
cornstarch



2
tablespoon
water









 Directions:

  

Combine all ingredients, except cornstarch and 2 tb water, in slow cooker. Stir to blend. Cover and cook on Low for 7 - 9 [...]]]></description>
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		</item>
		<item>
		<title>Sour Cream Brunch Cake</title>
		<link>http://blueridgegourmet.com/2010/03/10/Sour_Cream_Brunch_Cake/</link>
		<comments>http://blueridgegourmet.com/2010/03/10/Sour_Cream_Brunch_Cake/#comments</comments>
		<pubDate>Tue, 17 Mar 2009 17:15:55 +0000</pubDate>
		<dc:creator>admin</dc:creator>
		
		<category><![CDATA[Baked Goods]]></category>

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



1 cup margarine &#8212; softened
2 cups sugar
2 eggs
1/2 teaspoon vanilla
2 cups flour
1 teaspoon baking powder
1/4 teaspoon salt
1 cup sour cream &#8212; light
Filling: 1/2 cup pecans &#8212; chopped
1 tablespoon cinnamon
3 tablespoons brown sugar, packed
Grease and flour an angel food cake pan. Mix all ingredients except filling , adding sour cream last. Mix filling ingredients in a [...]]]></description>
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		</item>
		<item>
		<title>Spam Ala Gary</title>
		<link>http://blueridgegourmet.com/2010/03/10/Spam_Ala_Gary/</link>
		<comments>http://blueridgegourmet.com/2010/03/10/Spam_Ala_Gary/#comments</comments>
		<pubDate>Tue, 17 Mar 2009 17:15:55 +0000</pubDate>
		<dc:creator>admin</dc:creator>
		
		<category><![CDATA[Appetizers]]></category>

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



1 cn Spam, or Spam Lite, minced
1 pk 8 oz cream cheese, soft
1/2 ts Garlic salt
1/2 ts Dill weed
1/4 ts Paprika
1 tb Sour cream
1/2 ts Basil
1. Soften the cream cheese to a blendable consistency. Add the sour
cream. Mix well. 2. Add the minced spam (or spam lite), and all the spices. Salt to
taste. Refrigerate for [...]]]></description>
		<wfw:commentRss>http://blueridgegourmet.com/2010/03/10/Spam_Ala_Gary/feed/</wfw:commentRss>
		</item>
		<item>
		<title>Thai Ice Cream</title>
		<link>http://blueridgegourmet.com/2010/03/10/Thai_Ice_Cream_/</link>
		<comments>http://blueridgegourmet.com/2010/03/10/Thai_Ice_Cream_/#comments</comments>
		<pubDate>Tue, 17 Mar 2009 17:15:55 +0000</pubDate>
		<dc:creator>admin</dc:creator>
		
		<category><![CDATA[Thai]]></category>

		<guid isPermaLink="false"></guid>
		<description><![CDATA[Thai Ice Cream
2 cups coconut milk (or coconut cream) 1 cup water 4 eggs 1 teaspoon vanilla extract or rosewater Pinch of salt 2 tablespoons shredded coconut Sprigs of mint for garnish
Stir fry the coconut until golden.
Heat the coconut milk and water over medium heat, stirring continuously for a couple of minutes. Do not allow [...]]]></description>
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		</item>
		<item>
		<title>Kathie Frieman&#8217;s Cheese Cake</title>
		<link>http://blueridgegourmet.com/2010/03/10/Kathie_Frieman_s_Cheese_Cake/</link>
		<comments>http://blueridgegourmet.com/2010/03/10/Kathie_Frieman_s_Cheese_Cake/#comments</comments>
		<pubDate>Tue, 17 Mar 2009 17:15:55 +0000</pubDate>
		<dc:creator>admin</dc:creator>
		
		<category><![CDATA[Baked Goods]]></category>

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



-MARILYN FRIEMAN WJFH60B 2 lb Cream cheese
1 3/4 c Sugar
5 Eggs
15 Oreo cookies
1/2 ts Vanilla
1/2 ts Almond extract
Butter Pan well. (I use a 8 inch round with 3 inch walls). Whip chhese until soft and add sugar, combine until fluffy. Add extracts and eggs. Beat until mixed but, not too long. Chop oreos into pieces [...]]]></description>
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		</item>
		<item>
		<title>Apple-Raisin Drop Cookies</title>
		<link>http://blueridgegourmet.com/2010/03/10/AppleRaisin_Drop_Cookies/</link>
		<comments>http://blueridgegourmet.com/2010/03/10/AppleRaisin_Drop_Cookies/#comments</comments>
		<pubDate>Tue, 17 Mar 2009 17:15:55 +0000</pubDate>
		<dc:creator>admin</dc:creator>
		
		<category><![CDATA[Baked Goods]]></category>

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



1 Pkg Pillsbury Moist Supreme Yellow Cake Mix
1 Tsp Cinnamon
1/2 Tsp Nutmeg
1/2 Cup Sour Cream
2 Eggs
1 Cup Apple &#8212; Coarsely Shredded
1/2 Cup Raisins
2 Tbsp Powdered Sugar
1. Heat oven to 350*F. Grease cookie sheets. In large bowl, combine cake mix , cinnamon, nutmeg, sour cream and eggs; blend well. Stir in apple and raisins. Drop dough [...]]]></description>
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		</item>
		<item>
		<title>Black Bean &#038; Corn Salad</title>
		<link>http://blueridgegourmet.com/2010/03/10/Black_Bean___Corn_Salad/</link>
		<comments>http://blueridgegourmet.com/2010/03/10/Black_Bean___Corn_Salad/#comments</comments>
		<pubDate>Tue, 17 Mar 2009 17:15:55 +0000</pubDate>
		<dc:creator>admin</dc:creator>
		
		<category><![CDATA[Beans and Grains]]></category>

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



2 handfuls of black beans, cleaned, soaked and cooked for 8 hours 1 bag frozen corn 1 medium onion 1 red bell pepper 5 cloves garlic 1/4 c. fresh cilantro 1/4 t. salt juice of one lemon, one lime, one orange
Roast pepper and garlic in a 350 oven for about 30 minutes, place pepper in [...]]]></description>
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		</item>
		<item>
		<title>Apricot baklava</title>
		<link>http://blueridgegourmet.com/2010/03/10/Apricot_baklava_/</link>
		<comments>http://blueridgegourmet.com/2010/03/10/Apricot_baklava_/#comments</comments>
		<pubDate>Tue, 17 Mar 2009 17:15:55 +0000</pubDate>
		<dc:creator>admin</dc:creator>
		
		<category><![CDATA[Greek]]></category>

		<guid isPermaLink="false"></guid>
		<description><![CDATA[Apricot Baklava
4 cups Turkish dried apricots 1 cup water 1 cup orange juice 3 tablespoons honey 1 teaspoon cinnamon 1 teaspoon lemon rind, grated 1 tablespoon butter 8 sheets phyllo dough 1/4 cup ground almonds 2 tablespoons bread crumbs, toasted 2 tablespoons granulated sugar Pinch of cinnamon 2 tablespoons honey, warmed
Simmer the apricots with the [...]]]></description>
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		</item>
		<item>
		<title>Sausage &#8216;N Apples</title>
		<link>http://blueridgegourmet.com/2010/03/10/Sausage__N_Apples/</link>
		<comments>http://blueridgegourmet.com/2010/03/10/Sausage__N_Apples/#comments</comments>
		<pubDate>Tue, 17 Mar 2009 17:15:55 +0000</pubDate>
		<dc:creator>admin</dc:creator>
		
		<category><![CDATA[Breakfasts]]></category>

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



1 lb Sausage, ground
1 ea Garlic clove, crushed
2 T Onion, chopped
8 ea Apple, medium green
1/4 c Brown sugar
8 ea Bacon slices
In skillet saute&#8217; sausage, garlic and onion. Core apples and stuff mixture into hole. Place in a baking dish. Sprinkle with brown sugar and top with bacon. Bake 350 deg about 40 minutes or until [...]]]></description>
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		</item>
		<item>
		<title>Aviator Fuel</title>
		<link>http://blueridgegourmet.com/2010/03/10/Aviator_Fuel_recipe_/</link>
		<comments>http://blueridgegourmet.com/2010/03/10/Aviator_Fuel_recipe_/#comments</comments>
		<pubDate>Tue, 17 Mar 2009 17:15:55 +0000</pubDate>
		<dc:creator>admin</dc:creator>
		
		<category><![CDATA[Cocktails]]></category>

		<guid isPermaLink="false"></guid>
		<description><![CDATA[Content
 A delicious recipe for Aviator Fuel, with vodka, lemonade and Sprite&#38;reg; soda. 
Ingredients
 1 part vodka 1 part lemonade 1 part Sprite soda
Method
 Fill a large cup or glass one-third full with lemonade. Add equal amounts of vodka and sprite, and serve.
Serve
 Cup
Nutrition Info
]]></description>
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		</item>
	</channel>
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