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	<title>Everybody Loves the Cook</title>
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	<description>A Forty Year Love Affair With Food</description>
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		<title>Everybody Loves the Cook</title>
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		<title>&#8220;Better Than Your Mom&#8217;s&#8221; Macaroni and Cheese</title>
		<link>http://madasamarchhare.wordpress.com/2008/07/09/better-than-your-moms-macaroni-and-cheese/</link>
		<comments>http://madasamarchhare.wordpress.com/2008/07/09/better-than-your-moms-macaroni-and-cheese/#comments</comments>
		<pubDate>Wed, 09 Jul 2008 01:04:04 +0000</pubDate>
		<dc:creator>madasamarchhare</dc:creator>
				<category><![CDATA[Pasta]]></category>
		<category><![CDATA[Uncategorized]]></category>
		<category><![CDATA[casserole/one dish meal]]></category>

		<guid isPermaLink="false">http://madasamarchhare.wordpress.com/?p=15</guid>
		<description><![CDATA[I have been making this recipe in one form or another for well over thirty years.  It has continually evolved.  I think the batch I made last week for my Grandsons was the best ever.  It had a new ingredient&#8230;bacon.  I had cooked some bacon for breakfast and had some beautifully crisp leftover strips.  When [...]<img alt="" border="0" src="http://stats.wordpress.com/b.gif?host=madasamarchhare.wordpress.com&blog=3472161&post=15&subd=madasamarchhare&ref=&feed=1" />]]></description>
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		<title>Chicken Fricassee</title>
		<link>http://madasamarchhare.wordpress.com/2008/05/17/chicken-fricassee/</link>
		<comments>http://madasamarchhare.wordpress.com/2008/05/17/chicken-fricassee/#comments</comments>
		<pubDate>Fri, 16 May 2008 21:02:04 +0000</pubDate>
		<dc:creator>madasamarchhare</dc:creator>
				<category><![CDATA[Uncategorized]]></category>
		<category><![CDATA[one-dish meal]]></category>
		<category><![CDATA[Poultry]]></category>

		<guid isPermaLink="false">http://madasamarchhare.wordpress.com/?p=6</guid>
		<description><![CDATA[I will never, ever share a recipe that I do not use a lot and consider not only a favorite, but one I serve to guests.  &#8230;if my recipe calls for heavy cream and you substitue 2% milk, do not expect your recipe to taste or look like mine.  There is a huge difference between [...]<img alt="" border="0" src="http://stats.wordpress.com/b.gif?host=madasamarchhare.wordpress.com&blog=3472161&post=6&subd=madasamarchhare&ref=&feed=1" />]]></description>
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		<title>Davina&#8217;s Carrot and Orange Soup</title>
		<link>http://madasamarchhare.wordpress.com/2007/10/23/davinas-carrot-and-orange-soup/</link>
		<comments>http://madasamarchhare.wordpress.com/2007/10/23/davinas-carrot-and-orange-soup/#comments</comments>
		<pubDate>Mon, 22 Oct 2007 22:07:00 +0000</pubDate>
		<dc:creator>madasamarchhare</dc:creator>
				<category><![CDATA[first course]]></category>
		<category><![CDATA[soup]]></category>
		<category><![CDATA[soups]]></category>

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		<description><![CDATA[My English friend, Davina, shared this recipe with me several years ago. Now, I use it as a first course for Thanksgiving dinner every year. It&#8217;s easy and always gets rave reviews from guests.


 
 
 
2 Cups chopped carrots
1 large onion, finely chopped
2 TBSP olive oil
4 cups chicken stock
salt &#38; pepper to taste
2 oranges
Lightly fry onion and [...]<img alt="" border="0" src="http://stats.wordpress.com/b.gif?host=madasamarchhare.wordpress.com&blog=3472161&post=5&subd=madasamarchhare&ref=&feed=1" />]]></description>
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		<title>Savarin</title>
		<link>http://madasamarchhare.wordpress.com/2007/10/19/savarin/</link>
		<comments>http://madasamarchhare.wordpress.com/2007/10/19/savarin/#comments</comments>
		<pubDate>Thu, 18 Oct 2007 23:25:00 +0000</pubDate>
		<dc:creator>madasamarchhare</dc:creator>
				<category><![CDATA[French cooking]]></category>
		<category><![CDATA[cakes]]></category>
		<category><![CDATA[fruit desserts]]></category>

		<guid isPermaLink="false">http://madasamarchhare.wordpress.com/2007/10/19/savarin/</guid>
		<description><![CDATA[
The Savarin Cake is a traditional dessert from the Alsace &#8211; Lorraine region of France made with a rich dough moistened with syrup and cherry liqueur. It is named after Jean Anthelme Brillat-Savarin considered the greatest gastronome the world has ever known. The Savarin is often served with fresh ruit in the center and a [...]<img alt="" border="0" src="http://stats.wordpress.com/b.gif?host=madasamarchhare.wordpress.com&blog=3472161&post=4&subd=madasamarchhare&ref=&feed=1" />]]></description>
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