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        <title>Recipe Swap Archives</title>
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        <![CDATA[ Too good to let go. ]]>
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			<title><![CDATA[ Date recipes ]]></title>
			<link>http://recipedujourmessageboards.yuku.com/topic/1910/t/Date-recipes.html</link>
			<description><![CDATA[ Apple Date Crisp<br><br>6-8 Servings<br><br>8 Cups Peeled Tart Apples, Sliced<br>2 Cups Dates, Chopped<br>2/3 Cup Brown Sugar, Packed<br>1/2 Cup All-Purpose Flour<br>1 Tsp Ground Cinnamon<br>1/3 Cup Butter or Margarine<br>1 Cup Nuts, Chopped<br>Additional Apple Slices - Optional<br><br>Combine the apples and dates in an ungreased 13x9x2&quot; baking dish. In a small bowl, combine sugar, flour and cinnamon; cut in butter until crumbly. Add nuts; sprinkle over apples. Bake at 375 for 35-40... ]]></description>

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			<author>feeds@yuku.com (xstch4fun)</author>
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			<pubDate>Wed, 28 Aug 2002 03:28:46 GMT</pubDate>
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			<title><![CDATA[ Best Oatmeal Raisin Cookies ]]></title>
			<link>http://recipedujourmessageboards.yuku.com/topic/1911/t/Best-Oatmeal-Raisin-Cookies.html</link>
			<description><![CDATA[ Best Oatmeal Raisin Cookies<br><br>1 cup brown sugar<br>1 cup sugar<br>1 cup shortening<br>2 large eggs (beaten)<br>1 teaspoon vanilla<br>1 cup flour<br>1/2 teaspoon salt<br>1 teaspoon baking soda<br>1 cup raisins<br>4 cups quick oats<br><br>Combine brown sugar, sugar, shortening, eggs, and vanilla.<br>Blend until creamed. <br>Combine flour, salt, and baking soda.<br>Add to creamed mixture.<br>Add quick oats and blend well.<br>Add raisins to mix.<br>Drop onto slightly greased cookie... ]]></description>

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			<author>feeds@yuku.com (xstch4fun)</author>
			<guid isPermaLink="true">http://recipedujourmessageboards.yuku.com/topic/1911</guid>
			<pubDate>Wed, 28 Aug 2002 03:27:36 GMT</pubDate>
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			<title><![CDATA[ Roast---Cabbage Rolls--Crawfish or Shrimp or Sausage Jambaly ]]></title>
			<link>http://recipedujourmessageboards.yuku.com/topic/1912/t/Roast-Cabbage-Rolls-Crawfish-or-Shrimp-or-Sausage-Jambaly.html</link>
			<description><![CDATA[ Roast---Cabbage Rolls--Crawfish or Shrimp or Sausage Jambalya!!!<br>Roast---<br>1 Roast--cut about 3 inches thick<br>chopped onions--bell pepper (1 of each)<br>1 pk. Lipton Onion Soup Mix<br>1 can Cream of Mushroom<br>1 can Beef Broth<br>Mix ALL together and turn Rice Cooker on. When it turns off, turn roast over and let stand for about 1 hour. The longer the more tender!!! Enjoy!!! <br><br>CDauphinet<div class='signature'><img src="http://pages.sprint.ca/xstodo/files/ShowLetter.gif"></div> ]]></description>

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			<author>feeds@yuku.com (xstch4fun)</author>
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			<pubDate>Wed, 28 Aug 2002 03:25:19 GMT</pubDate>
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			<title><![CDATA[ remelt chocolate ]]></title>
			<link>http://recipedujourmessageboards.yuku.com/topic/1913/t/remelt-chocolate.html</link>
			<description><![CDATA[ Was wondering whether you can remelt chocolate once it has &quot;seized up&quot;. Was making truffles. I melted semi-sweet chips over the hot water, they were all smooth and then I put in a tablespoon of orange liquor to flavor. BIG MISTAKE! I usually do them in microwave, but saw this method on cooking show. Anyway, I put into fridge to deal with later and now it is hard like candy. Can you remelt it to use in some manner? Like just to add nuts and chop into pieces so it isn't wasted? I have... ]]></description>

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			<author>feeds@yuku.com (xstch4fun)</author>
			<guid isPermaLink="true">http://recipedujourmessageboards.yuku.com/topic/1913</guid>
			<pubDate>Wed, 28 Aug 2002 03:23:36 GMT</pubDate>
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			<title><![CDATA[ Figs ]]></title>
			<link>http://recipedujourmessageboards.yuku.com/topic/1914/t/Figs.html</link>
			<description><![CDATA[ Baked Figs<br><br>1/2 teaspoon shortening <br>1/2 cup sugar <br>16 fresh figs <br>1 cup water with a few drops of vanilla extract, for dipping the figs <br>Zabaglione sauce, optional (recipe follows) <br><br>Preheat the oven to 400. <br>With the shortening, lightly grease a square baking dish that will hold all of the figs upright and close together. <br>Place the sugar in a small bowl and set aside. <br>Dip the figs, one at a time, in the vanilla water, then roll each one in the sugar. Place... ]]></description>

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			<author>feeds@yuku.com (xstch4fun)</author>
			<guid isPermaLink="true">http://recipedujourmessageboards.yuku.com/topic/1914</guid>
			<pubDate>Wed, 28 Aug 2002 03:21:36 GMT</pubDate>
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			<title><![CDATA[ Raspberry Pretzel Dessert ]]></title>
			<link>http://recipedujourmessageboards.yuku.com/topic/1915/t/Raspberry-Pretzel-Dessert.html</link>
			<description><![CDATA[ Raspberry Pretzel Salad <br><br>Crust<br><br>1 1/2 cups pretzels, coarsely crushed <br>3/4 cup melted margarine or butter <br>3 TBSP sugar <br>Filling:<br>8 oz. cream cheese, softened <br>1/2 cup sugar<br>1 cup Cool Whip<br><br>Topping<br><br>2 small packages raspberry jello <br>2 cups boiling water <br>2 packages frozen raspberries (10 oz each)<br><br>Directions<br><br>Combine pretzels, sugar, and butter, and press into 9X13 pan. Bake 10 minutes at 350 degrees. <br>Cool before adding... ]]></description>

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			<author>feeds@yuku.com (xstch4fun)</author>
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			<pubDate>Wed, 28 Aug 2002 03:20:18 GMT</pubDate>
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			<title><![CDATA[ Nuts about nuts ]]></title>
			<link>http://recipedujourmessageboards.yuku.com/topic/1916/t/Nuts-about-nuts.html</link>
			<description><![CDATA[ If you make a nice puree soup,chicken pea,etc, you can put in a handful of nuts,and mmm it adds a nice crunch. I used Pistachios,and even a handful of Mixed nuts.. I know you could use peanuts,chopped pecans,walnuts,etc... <br><br>tarragon<div class='signature'><img src="http://pages.sprint.ca/xstodo/files/ShowLetter.gif"></div> ]]></description>

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			<author>feeds@yuku.com (xstch4fun)</author>
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			<pubDate>Wed, 28 Aug 2002 03:18:36 GMT</pubDate>
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			<title><![CDATA[ Chocolates Etc. ]]></title>
			<link>http://recipedujourmessageboards.yuku.com/topic/1917/t/Chocolates-Etc-.html</link>
			<description><![CDATA[ Rich Chocolate Truffles <br><br>1 2/3 cups whipping cream <br>1/2 cup butter <br>8 oz. semi-sweet baking chocolate, chopped <br>1 1/3 cups semi-sweet chocolate chips, chopped <br>1 Tbls. vanilla extract or desired liqueur <br>In saucepan, combine whipping cream &amp; butter. Cook over medium heat, stirring constantly, just until mixture boils; remove from heat. Stir in chocolates until melted; continue stirring until mixture cools &amp; thickens slightly. Stir in vanilla. Pour into shallow... ]]></description>

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			<author>feeds@yuku.com (xstch4fun)</author>
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			<pubDate>Wed, 28 Aug 2002 03:15:44 GMT</pubDate>
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			<title><![CDATA[ Birthday Cake ]]></title>
			<link>http://recipedujourmessageboards.yuku.com/topic/1918/t/Birthday-Cake.html</link>
			<description><![CDATA[ Birthday Cake <br><br>3 cups all-purpose flour<br>2 cups sugar<br>1 tsp. baking soda<br>1/2 tsp. salt<br>1 tsp. ground cinnamon<br>3 large eggs<br>3/4 cup vegetable oil<br>1 1/2 tsp. vanilla extract<br>1 can (8-oz) crushed pineapple, undrained<br>1 3/4 cups mashed ripe bananas<br>1 1/2 cups chopped pecans, divided<br><br><br>Stir together first 5 ingredients in a large bowl; add eggs and oil, stirring until dry ingredients are moistened. Do not beat. Stir in vanilla, pineapple, bananas, and 1... ]]></description>

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			<author>feeds@yuku.com (xstch4fun)</author>
			<guid isPermaLink="true">http://recipedujourmessageboards.yuku.com/topic/1918</guid>
			<pubDate>Wed, 28 Aug 2002 03:10:19 GMT</pubDate>
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			<title><![CDATA[ Port Glazed Figs ]]></title>
			<link>http://recipedujourmessageboards.yuku.com/topic/1919/t/Port-Glazed-Figs.html</link>
			<description><![CDATA[ Port Glazed Figs<br><br>6 Servings<br><br>1/2 Cup Creme De Cassis, Black Currant Flavored Liqueur<br>1 Bottle Port Wine, 750 Ml<br>1 Lb Fresh Figs, 6 Large Or 24 Small<br>2 Cups Vanilla Lo-Fat Yogurt, Frozen<br><br>Combine creme de cassis and wine in a large saucepan; bring to a boil. Add figs, reduce heat to medium and simmer 8-10 minutes. Remove figs with a slotted spoon, and place in a bowl. Cook wine mixture over medium heat 35 minutes or until slightly syrupy and reduced to 1 cup. Pour... ]]></description>

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			<author>feeds@yuku.com (xstch4fun)</author>
			<guid isPermaLink="true">http://recipedujourmessageboards.yuku.com/topic/1919</guid>
			<pubDate>Wed, 28 Aug 2002 03:01:01 GMT</pubDate>
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			<title><![CDATA[ Banana Bourbon Cake With Burbon Creme Anglaise ]]></title>
			<link>http://recipedujourmessageboards.yuku.com/topic/1920/t/Banana-Bourbon-Cake-With-Burbon-Creme-Anglaise.html</link>
			<description><![CDATA[ Banana Bourbon Cake With Burbon Creme Anglaise<br><br>12 Servings<br><br>1 1/2 Cups Pecans, Coarsely Chopped<br>1 1/2 Cups Golden Raisins<br>3 Cups Unbleached Flour<br>3 Tsp Baking Powder<br>1 Tsp Ground Cinnamon<br>1 Tsp Ground Ginger<br>1/2 Tsp Nutmeg<br>1 Cup Unsalted Butter, At Room Temperature<br>2 Cups Sugar<br>3 Ripe Bananas<br>4 Eggs<br>3/4 Cup Burbon<br><br>-------- Bourbon Creme Anglaise --------<br>1 1/2 Cups Light Cream<br>1 Tbls Brown Sugar<br>6 Egg Yolks<br>6 Tbls Pure Maple... ]]></description>

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			<author>feeds@yuku.com (xstch4fun)</author>
			<guid isPermaLink="true">http://recipedujourmessageboards.yuku.com/topic/1920</guid>
			<pubDate>Wed, 28 Aug 2002 03:00:14 GMT</pubDate>
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			<title><![CDATA[ Cream Puff Dessert  Pepperoni Puffs ]]></title>
			<link>http://recipedujourmessageboards.yuku.com/topic/1921/t/Cream-Puff-Dessert-Pepperoni-Puffs.html</link>
			<description><![CDATA[ Cream Puff Dessert<br><br>1 cup water<br>1/2 cup margarine<br>1 cup all-purpose flour<br>4 large eggs<br>1 (8 ounce) package of cream cheese, softened<br>2 (3.4-ounce) packages vanilla instant pudding mix<br>2 cups milk<br>1 (12 ounce) container nondairy whipped topping<br><br><br>Bring water and margarine to a boil in saucepan. Remove from heat. Stir in flour. Beat in eggs one at a time. Spread in a greased 10 x 15-inch jelly roll pan. <br><br>Bake at 350 for 25 minutes. Cool.<br><br>Beat... ]]></description>

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			<author>feeds@yuku.com (xstch4fun)</author>
			<guid isPermaLink="true">http://recipedujourmessageboards.yuku.com/topic/1921</guid>
			<pubDate>Wed, 28 Aug 2002 02:59:33 GMT</pubDate>
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			<title><![CDATA[ Italian Cream Cake ]]></title>
			<link>http://recipedujourmessageboards.yuku.com/topic/1922/t/Italian-Cream-Cake.html</link>
			<description><![CDATA[ Italian Cream Cake <br><br><br>1/2 cup butter, softened <br>1/2 cup vegetable shortening <br>2 cups sugar <br>5 eggs, separated <br>2 cups all-purpose flour <br>1 teaspoon baking soda <br>1 cup buttermilk <br>1 teaspoon vanilla <br>1 (3 1/2-ounce) can flaked coconut <br>1 cup chopped pecans <br><br>Cream butter and shortening. Add sugar, beat until mixture is smooth. Add egg yolks and beat. <br>Combine flour and baking soda: add to creamed mixture, alternately with buttermilk. Stir in... ]]></description>

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			<author>feeds@yuku.com (xstch4fun)</author>
			<guid isPermaLink="true">http://recipedujourmessageboards.yuku.com/topic/1922</guid>
			<pubDate>Wed, 28 Aug 2002 02:57:24 GMT</pubDate>
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			<title><![CDATA[ CREAMY SWISS CHICKEN ]]></title>
			<link>http://recipedujourmessageboards.yuku.com/topic/1923/t/CREAMY-SWISS-CHICKEN.html</link>
			<description><![CDATA[ Chicken Breasts<br>1 Can Cream of Chicken Soup<br>1 Cup White Wine<br>4-5 Slices Swiss Cheese<br>Stuffing Bread Crumbs (Pepperidge Farm has great seasoned bread crumbs)<br>Melted Butter<br><br>Spray casserole dish with non-stick spray, lay chicken breasts inside dish.<br>Lay slices of swiss cheese on top of chicken. In a separate bowl, mix white<br>wine and soup together. Pour this mixture of chicken and cheese. Sprinkle<br>bread crumbs on top. Pour melted butter over and bake until chicken... ]]></description>

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			<author>feeds@yuku.com (xstch4fun)</author>
			<guid isPermaLink="true">http://recipedujourmessageboards.yuku.com/topic/1923</guid>
			<pubDate>Wed, 28 Aug 2002 02:56:56 GMT</pubDate>
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			<title><![CDATA[ How To Use Hopps ]]></title>
			<link>http://recipedujourmessageboards.yuku.com/topic/1924/t/How-To-Use-Hopps.html</link>
			<description><![CDATA[ <!--EZCODE LINK START--><a href="http://198.209.8.166/sheproom/periodicals/bittersweet/sp79i.htm">198.209.8.166/sheproom/periodicals/bittersweet/sp79i.htm</a><!--EZCODE LINK END--><br><br>Deb<div class='signature'><img src="http://pages.sprint.ca/xstodo/files/ShowLetter.gif"></div> ]]></description>

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			<author>feeds@yuku.com (xstch4fun)</author>
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			<pubDate>Wed, 28 Aug 2002 02:54:51 GMT</pubDate>
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			<title><![CDATA[ VELVEETA CHEESE FUDGE ]]></title>
			<link>http://recipedujourmessageboards.yuku.com/topic/1925/t/VELVEETA-CHEESE-FUDGE.html</link>
			<description><![CDATA[ VELVEETA CHEESE FUDGE (Anonymous) <br>1 cup Butter (2 sticks)<br>4 oz Cream cheese<br>4 oz Velveeta processed cheese spread (plain)<br>1/2 cup Powdered cocoa<br>2 lbs Powdered sugar<br>2 cup Macadamia nuts<br>2 tsp Vanilla <br><br>Place butter and cheeses in a 2 quart bowl, and melt in microwave on medium for 30-60 seconds at a time, stirring until blended. Be careful not to overcook! Mixture will look lumpy. Add cocoa and stir well. <br><br>Gradually add powdered sugar, blending well after... ]]></description>

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			<author>feeds@yuku.com (xstch4fun)</author>
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			<pubDate>Wed, 28 Aug 2002 02:52:26 GMT</pubDate>
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			<title><![CDATA[ yams link ]]></title>
			<link>http://recipedujourmessageboards.yuku.com/topic/1926/t/yams-link.html</link>
			<description><![CDATA[ <!--EZCODE LINK START--><a href="http://www.recipesource.com/fgv/vegetables/yams/">www.recipesource.com/fgv/vegetables/yams/</a><!--EZCODE LINK END--><br><br>Deb<div class='signature'><img src="http://pages.sprint.ca/xstodo/files/ShowLetter.gif"></div> ]]></description>

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			<author>feeds@yuku.com (xstch4fun)</author>
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			<pubDate>Wed, 28 Aug 2002 02:49:44 GMT</pubDate>
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			<title><![CDATA[ real banana pudding ]]></title>
			<link>http://recipedujourmessageboards.yuku.com/topic/1927/t/real-banana-pudding.html</link>
			<description><![CDATA[ Banana Meringue Pie <br>Ingredients <br><br>1 1/4 c all-purpose flour<br>2 tb granulated sugar<br>6 tb cold unsalted butter, diced<br>1 ea egg, beaten<br>6 ea ripe bananas<br>1/2 c warm light cream<br>1/2 c granulated sugar<br>1 tb cornstarch<br>1 ts vanilla<br>4 ea egg whites, room temperature<br>1 pn salt<br>1/3 c granulated sugar<br><br><br><br>Instructions<br><br>To make pastry, combine flour, sugar and butter in a food processor. Process until the consistency of fine meal. Add beaten... ]]></description>

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			<author>feeds@yuku.com (xstch4fun)</author>
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			<pubDate>Wed, 28 Aug 2002 02:48:14 GMT</pubDate>
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			<title><![CDATA[ Food Valentine ]]></title>
			<link>http://recipedujourmessageboards.yuku.com/topic/1929/t/Food-Valentine.html</link>
			<description><![CDATA[ Valentine Food For Thought<br>Cabbage always has a heart; Green beans string along.<br>You're such a cute tomato, Will you peas to me belong?<br>You've been the apple of my eye, You know how much I care;<br>So lettuce get together, We'd make a perfect pear.<br><br>Now, something's sure to turnip to prove you can't be beet;<br>So, if you carrot all for me let's let our tulips meet.<br>Don't squash my hopes and dreams now, Bee my honey, dear;<br>Or tears will fill potato's eyes, While sweet... ]]></description>

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			<author>feeds@yuku.com (xstch4fun)</author>
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			<pubDate>Wed, 28 Aug 2002 02:43:18 GMT</pubDate>
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			<title><![CDATA[ Healthy Cooking Link ]]></title>
			<link>http://recipedujourmessageboards.yuku.com/topic/1930/t/Healthy-Cooking-Link.html</link>
			<description><![CDATA[ <!--EZCODE LINK START--><a href="http://www.deliciousdecisions.org/">www.deliciousdecisions.org/ </a><!--EZCODE LINK END--><br><br>Mousetoo<div class='signature'><img src="http://pages.sprint.ca/xstodo/files/ShowLetter.gif"></div> ]]></description>

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			<author>feeds@yuku.com (xstch4fun)</author>
			<guid isPermaLink="true">http://recipedujourmessageboards.yuku.com/topic/1930</guid>
			<pubDate>Wed, 28 Aug 2002 02:41:29 GMT</pubDate>
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