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  <channel>
  <title>rec.food.recipes Google Group</title>
  <link>http://groups.google.ws/group/rec.food.recipes</link>
  <description>Recipes for interesting food and drink. (Moderated)</description>
  <language>en</language>
  <item>
  <title>No Fail Cobbler</title>
  <link>http://groups.google.ws/group/rec.food.recipes/browse_thread/thread/26e2b3051cf8384f/302f15466cdd559f?show_docid=302f15466cdd559f</link>
  <description>
  NO FAIL COBBLER &lt;br&gt; FILLING INGREDIENTS: &lt;br&gt; 2 large cans peaches in heavy syrup &lt;br&gt; 1/2 cup each brown sugar and regular sugar (you will also need additional sugar for top crust of cobbler) &lt;br&gt; 1 stick of butter or margarine plus 1/2 stick softened for the top of cobbler crust. &lt;br&gt; 1 teaspoon ground cinnamon &lt;br&gt; 1 teaspoon nutmeg
  </description>
  <guid isPermaLink="true">http://groups.google.ws/group/rec.food.recipes/browse_thread/thread/26e2b3051cf8384f/302f15466cdd559f?show_docid=302f15466cdd559f</guid>
  <author>
  nore...@cdkitchen.com
  (Denise C. Janzen)
  </author>
  <pubDate>Sat, 06 Mar 2010 22:35:13 UT
</pubDate>
  </item>
  <item>
  <title>Corn Pudding Casserole</title>
  <link>http://groups.google.ws/group/rec.food.recipes/browse_thread/thread/68eaa807c63c10e1/46d26f2cbeaa11d6?show_docid=46d26f2cbeaa11d6</link>
  <description>
  CORN PUDDING CASSEROLE &lt;br&gt; 1 box Jiffy Corn Muffin Mix &lt;br&gt; 1 Stick Butter (melted) &lt;br&gt; 1 Cup Sour Cream &lt;br&gt; 1 Can Corn (drained) &lt;br&gt; 1 Can Creamed Corn &lt;br&gt; 1/4 teaspoon Cayenne Pepper (optional)- use 1/8 tsp if you don&#39;t like too spicy. &lt;br&gt; Mix all ingredients and put into an ungreased 9&amp;quot; x 13&amp;quot; Pan. Bake at 350 for 45 - 50 minutes.
  </description>
  <guid isPermaLink="true">http://groups.google.ws/group/rec.food.recipes/browse_thread/thread/68eaa807c63c10e1/46d26f2cbeaa11d6?show_docid=46d26f2cbeaa11d6</guid>
  <author>
  nore...@cdkitchen.com
  (Leasa Eddy)
  </author>
  <pubDate>Sun, 21 Feb 2010 09:41:44 UT
</pubDate>
  </item>
  <item>
  <title>Chocoflan</title>
  <link>http://groups.google.ws/group/rec.food.recipes/browse_thread/thread/29b120a7f968dc40/4077a487c18c1bfa?show_docid=4077a487c18c1bfa</link>
  <description>
  CHOCOFLAN &lt;br&gt; Recipe By: Marcela Valladolid &lt;br&gt; 12 cup capacity Bundt pan &lt;br&gt; Softened butter to coat pan &lt;br&gt; 1/4 cup cajeta or caramel sauce &lt;br&gt; For the cake: &lt;br&gt; 10 tablespoon butter -- room temperature &lt;br&gt; 1 cup sugar &lt;br&gt; 1 egg -- room temperature &lt;br&gt; 1 3/4 cup all-purpose flour &lt;br&gt; 3/4 teaspoon baking powder &lt;br&gt; 3/4 teaspoon baking soda &lt;br&gt; 1/3 cup cocoa powder
  </description>
  <guid isPermaLink="true">http://groups.google.ws/group/rec.food.recipes/browse_thread/thread/29b120a7f968dc40/4077a487c18c1bfa?show_docid=4077a487c18c1bfa</guid>
  <author>
  tpo...@comcast.net
  (Terry Pogue)
  </author>
  <pubDate>Sun, 21 Feb 2010 09:36:41 UT
</pubDate>
  </item>
  <item>
  <title>rec.food.cooking FAQ and conversion file</title>
  <link>http://groups.google.ws/group/rec.food.recipes/browse_thread/thread/7e5fe761adfd5856/450d3db1d17b7954?show_docid=450d3db1d17b7954</link>
  <description>
  Archive-name: cooking/faq &lt;br&gt; Maintained-by: Victor Sack &amp;lt;cooking....@mac.com&amp;gt; &lt;br&gt; LAST UPDATED 20 December, 2009 &lt;br&gt; - a small change in section 11 (Recipe archives) &lt;br&gt; ------------------------------ ------------------------------ ---------- &lt;br&gt; ------------------------------ ------------------------------ ---------- &lt;br&gt; An easier-to-navigate frames version of the FAQ is available at
  </description>
  <guid isPermaLink="true">http://groups.google.ws/group/rec.food.recipes/browse_thread/thread/7e5fe761adfd5856/450d3db1d17b7954?show_docid=450d3db1d17b7954</guid>
  <author>
  cooking....@mac.com
  (Victor Sack)
  </author>
  <pubDate>Sat, 20 Feb 2010 22:56:07 UT
</pubDate>
  </item>
  <item>
  <title>Healthy Herbal Spice Mix</title>
  <link>http://groups.google.ws/group/rec.food.recipes/browse_thread/thread/15f43e3694bfd41d/840798083a36debf?show_docid=840798083a36debf</link>
  <description>
  HEALTHY HERBAL SPICE MIX &lt;br&gt; 1 1/2 teaspoons salt &lt;br&gt; 1 teaspoon paprika &lt;br&gt; 1/2 teaspoon dried basil &lt;br&gt; 1/2 teaspoon dried marjoram &lt;br&gt; 1/2 teaspoon onion powder &lt;br&gt; 1/2 teaspoon garlic powder &lt;br&gt; 1/2 teaspoon dried oregano &lt;br&gt; 1/2 teaspoon ground black pepper &lt;br&gt; 1/2 teaspoon ground sage &lt;br&gt; 1/4 teaspoon cayenne pepper &lt;br&gt; 1/4 teaspoon chili powder
  </description>
  <guid isPermaLink="true">http://groups.google.ws/group/rec.food.recipes/browse_thread/thread/15f43e3694bfd41d/840798083a36debf?show_docid=840798083a36debf</guid>
  <author>
  brother.ra...@gmail.com
  (Brother Ramon)
  </author>
  <pubDate>Fri, 19 Feb 2010 11:45:32 UT
</pubDate>
  </item>
  <item>
  <title>Bulgur Pilaf with Dried Fruit and Nuts</title>
  <link>http://groups.google.ws/group/rec.food.recipes/browse_thread/thread/d8be517e24bf8952/7fb14ab641ad2282?show_docid=7fb14ab641ad2282</link>
  <description>
  BULGUR PILAF WITH DRIED FRUIT AND NUTS &lt;br&gt; Recipe By: Recipes For Health &lt;br&gt; Published in: New York Times, page Health Section &lt;br&gt; Publish Date: February 11, 2010 &lt;br&gt; 2 ounce dried apricots (about 1/3 cup) &lt;br&gt; 2 ounce prunes (about 1/3 cup) -- pitted &lt;br&gt; 1 cup coarse bulgur (#3) &lt;br&gt; 2 tablespoon unsalted butter &lt;br&gt; 1/2 teaspoon salt -- or to taste
  </description>
  <guid isPermaLink="true">http://groups.google.ws/group/rec.food.recipes/browse_thread/thread/d8be517e24bf8952/7fb14ab641ad2282?show_docid=7fb14ab641ad2282</guid>
  <author>
  tpo...@comcast.net
  (Terry Pogue)
  </author>
  <pubDate>Fri, 19 Feb 2010 11:41:29 UT
</pubDate>
  </item>
  <item>
  <title>Diana&#39;s Daube of Lamb</title>
  <link>http://groups.google.ws/group/rec.food.recipes/browse_thread/thread/fe2acca81b55ee6d/d994741b9f6aa69f?show_docid=d994741b9f6aa69f</link>
  <description>
  DIANA&#39;S DAUBE OF LAMB &lt;br&gt; 3-4 pounds shoulder of lamb &lt;br&gt; 4-6 ounces belly pork (unsalted) &lt;br&gt; 2-3 tablespoons olive oil &lt;br&gt; 1/2 bottle red wine &lt;br&gt; 2 large onions &lt;br&gt; 2 carrots &lt;br&gt; Salt &amp;amp; Pepper &lt;br&gt; Thyme seasoned flour &lt;br&gt; 1/4 pint good beef stock &lt;br&gt; 4 ounces mushrooms &lt;br&gt; Bay Leaf &lt;br&gt; Piece of orange peel &lt;br&gt; 3-4 sprigs parsley &lt;br&gt; Cut the lamb, onion and carrots into chunks and place in bowl. Pour over the olive oil and wine. Stir well. Season with salt and pepper and add
  </description>
  <guid isPermaLink="true">http://groups.google.ws/group/rec.food.recipes/browse_thread/thread/fe2acca81b55ee6d/d994741b9f6aa69f?show_docid=d994741b9f6aa69f</guid>
  <author>
  sheenamackenz...@eastlink.ca
  (sheena)
  </author>
  <pubDate>Fri, 19 Feb 2010 11:34:15 UT
</pubDate>
  </item>
  <item>
  <title>Afghani Lamb With Spinach</title>
  <link>http://groups.google.ws/group/rec.food.recipes/browse_thread/thread/cf80688711187812/0dfb5cdb07d87cfe?show_docid=0dfb5cdb07d87cfe</link>
  <description>
  AFGHANI LAMB WITH SPINACH &lt;br&gt; 2 1/2 pounds lamb stew meat &lt;br&gt; 1/3 cup olive oil &lt;br&gt; 3/4 pound onions, diced large &lt;br&gt; 4 teaspoons chopped garlic &lt;br&gt; 2 teaspoons turmeric &lt;br&gt; 1/4 teaspoon nutmeg &lt;br&gt; 1/4 teaspoon ground cardamom &lt;br&gt; 1 teaspoon crushed red pepper, or to taste &lt;br&gt; 1/2 teaspoon cinnamon &lt;br&gt; 1 (32) ounce can tomatoes, drain &amp;amp; chop
  </description>
  <guid isPermaLink="true">http://groups.google.ws/group/rec.food.recipes/browse_thread/thread/cf80688711187812/0dfb5cdb07d87cfe?show_docid=0dfb5cdb07d87cfe</guid>
  <author>
  sheenamackenz...@eastlink.ca
  (sheena)
  </author>
  <pubDate>Fri, 19 Feb 2010 11:23:27 UT
</pubDate>
  </item>
  <item>
  <title>Nutty Apricot Oatmeal Cookies</title>
  <link>http://groups.google.ws/group/rec.food.recipes/browse_thread/thread/a420774e660c8f13/cef3319dd0adc50d?show_docid=cef3319dd0adc50d</link>
  <description>
  NUTTY APRICOT OATMEAL COOKIES &lt;br&gt; 1 cup butter, softened &lt;br&gt; 1 cup white sugar &lt;br&gt; 1 cup packed brown sugar &lt;br&gt; 2 eggs &lt;br&gt; 1 teaspoon vanilla extract &lt;br&gt; 2 cups all-purpose flour &lt;br&gt; 1 teaspoon baking soda &lt;br&gt; 1 teaspoon salt &lt;br&gt; 1 1/2 teaspoons ground cinnamon &lt;br&gt; 3 cups quick cooking oats &lt;br&gt; 1 cup chopped dried apricots &lt;br&gt; 1 cup chopped raw walnuts
  </description>
  <guid isPermaLink="true">http://groups.google.ws/group/rec.food.recipes/browse_thread/thread/a420774e660c8f13/cef3319dd0adc50d?show_docid=cef3319dd0adc50d</guid>
  <author>
  toby4.5b193c8.292...@foodbanter.com
  (toby4)
  </author>
  <pubDate>Fri, 19 Feb 2010 11:14:47 UT
</pubDate>
  </item>
  <item>
  <title>Double Chocolate-Mint Brownie Cookies</title>
  <link>http://groups.google.ws/group/rec.food.recipes/browse_thread/thread/ff3b544f1fec85c5/f7d1605f84034d73?show_docid=f7d1605f84034d73</link>
  <description>
  DOUBLE CHOCOLATE-MINT BROWNIE COOKIES &lt;br&gt; Published in: The Wall Street Journal &lt;br&gt; 1/4 cup all-purpose flour &lt;br&gt; 1/4 teaspoon baking powder &lt;br&gt; 1/8 teaspoon table salt &lt;br&gt; 5 ounces extra-bittersweet chocolate, chopped &lt;br&gt; 2 ounces unsweetened chocolate, chopped &lt;br&gt; 2 tablespoons unsalted butter &lt;br&gt; 2 large eggs &lt;br&gt; 3/4 cup sugar &lt;br&gt; 1 1/2 teaspoon pure peppermint flavor
  </description>
  <guid isPermaLink="true">http://groups.google.ws/group/rec.food.recipes/browse_thread/thread/ff3b544f1fec85c5/f7d1605f84034d73?show_docid=f7d1605f84034d73</guid>
  <author>
  reci...@swcp.com
  (Tracy Carman)
  </author>
  <pubDate>Thu, 11 Feb 2010 03:08:09 UT
</pubDate>
  </item>
  <item>
  <title>Best Blueberry Muffins</title>
  <link>http://groups.google.ws/group/rec.food.recipes/browse_thread/thread/1047a172f68f66d6/fe3beb5fc0b51a33?show_docid=fe3beb5fc0b51a33</link>
  <description>
  BEST BLUEBERRY MUFFINS &lt;br&gt; Published in: America&#39;s Test Kitchen &lt;br&gt; Publish Date: January, 2010 &lt;br&gt; Lemon-Sugar Topping: &lt;br&gt; 1/3 cup sugar (2 1/3 ounces) &lt;br&gt; 1 1/2 teaspoon finely grated zest from 1 lemon &lt;br&gt; Muffins: &lt;br&gt; 2 cup fresh blueberries (about 10 ounces) -- picked over &lt;br&gt; 1 1/8 cup sugar (8 ounces) plus 1 teaspoon &lt;br&gt; 2 1/2 cup unbleached all-purpose flour (12 1/2 ounces)
  </description>
  <guid isPermaLink="true">http://groups.google.ws/group/rec.food.recipes/browse_thread/thread/1047a172f68f66d6/fe3beb5fc0b51a33?show_docid=fe3beb5fc0b51a33</guid>
  <author>
  tpo...@comcast.net
  (Terry Pogue)
  </author>
  <pubDate>Thu, 04 Feb 2010 11:47:35 UT
</pubDate>
  </item>
  <item>
  <title>Strawberries With Coeur a la Crème</title>
  <link>http://groups.google.ws/group/rec.food.recipes/browse_thread/thread/644fb90e0ced93d5/0e06bc6e889b00ac?show_docid=0e06bc6e889b00ac</link>
  <description>
  Strawberries With Coeur a la Creme &lt;br&gt; New York Times - Dining &amp;amp; Wine: Recipes &lt;br&gt; Originally published with ONE COOK&#39;S GUIDE: SAVORING THE HARVEST OF SUMMER BERRIES &lt;br&gt; By ROBERT FARRAR CAPON, June 8, 1983 &lt;br&gt; 1 quart strawberries, washed and hulled &lt;br&gt; 1/2 cup sugar &lt;br&gt; 1 cup light corn syrup &lt;br&gt; 4-ply cheesecloth soaked in ice water to which 1 tablespoon lemon juice and 1/8 teaspoon baking soda have been added
  </description>
  <guid isPermaLink="true">http://groups.google.ws/group/rec.food.recipes/browse_thread/thread/644fb90e0ced93d5/0e06bc6e889b00ac?show_docid=0e06bc6e889b00ac</guid>
  <author>
  csran...@cox.net
  (Carolyn Ranker)
  </author>
  <pubDate>Thu, 04 Feb 2010 11:29:21 UT
</pubDate>
  </item>
  <item>
  <title>Coeur A La Crème with Raspberries</title>
  <link>http://groups.google.ws/group/rec.food.recipes/browse_thread/thread/96dee4a6cb88c279/c5eaef1e0bddae53?show_docid=c5eaef1e0bddae53</link>
  <description>
  COEUR A LA CRÈME WITH RASPBERRY PUREE &lt;br&gt; Adapted From: Bon Appétit - February 1987 &lt;br&gt; by Molly Wizenberg, Ladies Home Journal - May 2009 &lt;br&gt; Coeurst Dome: &lt;br&gt; 3 ounces white chocolate, finely chopped (Valrhona is good) &lt;br&gt; 1 (8 ounce) package full fat cream cheese, at room temperature &lt;br&gt; 1 1/4 cups heavy cream, divided
  </description>
  <guid isPermaLink="true">http://groups.google.ws/group/rec.food.recipes/browse_thread/thread/96dee4a6cb88c279/c5eaef1e0bddae53?show_docid=c5eaef1e0bddae53</guid>
  <author>
  csran...@cox.net
  (Carolyn Ranker)
  </author>
  <pubDate>Thu, 04 Feb 2010 11:22:25 UT
</pubDate>
  </item>
  <item>
  <title>Blue Cheese Crusted Filet Mignons</title>
  <link>http://groups.google.ws/group/rec.food.recipes/browse_thread/thread/346fa8a981daba79/e84c63bf6239910c?show_docid=e84c63bf6239910c</link>
  <description>
  BLUE CHEESE CRUSTED FILET MIGNONS &lt;br&gt; 2 Tablespoons blue cheese crumbles &lt;br&gt; 1/2 cup bread crumbs or panko &lt;br&gt; 2 teaspoon fine herbs &lt;br&gt; 1/2 teaspoon olive oil plus 1 Tablespoon &lt;br&gt; Salt &amp;amp; freshly ground black pepper &lt;br&gt; 1/2 cup cognac &lt;br&gt; 1 cup beef stock &lt;br&gt; 1 teaspoon crushed garlic &lt;br&gt; 1/4 cup chopped onion &lt;br&gt; Preheat oven to 400 degrees. Line baking sheet w. foil; set aside.
  </description>
  <guid isPermaLink="true">http://groups.google.ws/group/rec.food.recipes/browse_thread/thread/346fa8a981daba79/e84c63bf6239910c?show_docid=e84c63bf6239910c</guid>
  <author>
  nore...@cdkitchen.com
  (Jayne Ladarola)
  </author>
  <pubDate>Tue, 02 Feb 2010 12:17:58 UT
</pubDate>
  </item>
  <item>
  <title>Spaghetti Pizza Style</title>
  <link>http://groups.google.ws/group/rec.food.recipes/browse_thread/thread/215cbbefcb092e30/27b5f0991ac41a63?show_docid=27b5f0991ac41a63</link>
  <description>
  SPAGHETTI PIZZA STYLE &lt;br&gt; 1 pound spaghetti, cooked and drained &lt;br&gt; 2 eggs &lt;br&gt; 1 cup milk &lt;br&gt; 1 (32 ounce) jar spaghetti sauce &lt;br&gt; 3 packages sliced Pepperoni &lt;br&gt; 2 (8 ounce) packages Mozzarella cheese, grated &lt;br&gt; Preheat oven to 350 degrees. Grease a 9 by 13 inch and one 8 inch pan. Mix cooked and drained spaghetti with eggs and milk. Divide mixture between
  </description>
  <guid isPermaLink="true">http://groups.google.ws/group/rec.food.recipes/browse_thread/thread/215cbbefcb092e30/27b5f0991ac41a63?show_docid=27b5f0991ac41a63</guid>
  <author>
  csran...@cox.net
  (Carolyn Ranker)
  </author>
  <pubDate>Tue, 02 Feb 2010 12:09:04 UT
</pubDate>
  </item>
  </channel>
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