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	<title>Blue Cooks. &#187; Eggs</title>
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	<description>and cleans. and dances and sings.  sometimes all at the same time.</description>
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		<title>Chile Relleno</title>
		<link>http://bluecooks.com/?p=768</link>
		<comments>http://bluecooks.com/?p=768#comments</comments>
		<pubDate>Wed, 14 Oct 2009 23:48:11 +0000</pubDate>
		<dc:creator>sue</dc:creator>
				<category><![CDATA[Eggs]]></category>
		<category><![CDATA[Hatch Green Chiles]]></category>
		<category><![CDATA[Mexican]]></category>
		<category><![CDATA[Side dishes]]></category>
		<category><![CDATA[Vegetables]]></category>

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		<description><![CDATA[8 long green chiles, roasted and peeled, preferably Hatch but fresh chiles from *anywhere* are good 8 sticks of string cheese 1 cup flour 6 eggs pinch of salt 1 1/2 cup oil 12&#8243; iron skillet Stuff the chiles with cheese, being careful to seal the cheese with the skin of the pepper. Place 1/2 [...]]]></description>
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		<title>Egg Salad</title>
		<link>http://bluecooks.com/?p=490</link>
		<comments>http://bluecooks.com/?p=490#comments</comments>
		<pubDate>Sun, 27 Sep 2009 17:36:55 +0000</pubDate>
		<dc:creator>sue</dc:creator>
				<category><![CDATA[Eggs]]></category>
		<category><![CDATA[Family Recipes]]></category>

		<guid isPermaLink="false">http://bluecooks.com/?p=490</guid>
		<description><![CDATA[Another recipe from Darrell&#8217;s Mom. Marguerite used a lot of eggs in her cooking because they had chickens, so this recipe was an old standby for her. In case you haven&#8217;t noticed, today ordinary supermarket eggs don&#8217;t taste like the eggs from the farm (unless you buy organic or free range eggs). She also cooked [...]]]></description>
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		<title>Southwestern Deviled Eggs</title>
		<link>http://bluecooks.com/?p=455</link>
		<comments>http://bluecooks.com/?p=455#comments</comments>
		<pubDate>Sun, 27 Sep 2009 16:46:12 +0000</pubDate>
		<dc:creator>sue</dc:creator>
				<category><![CDATA[Eggs]]></category>
		<category><![CDATA[Family Recipes]]></category>

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		<description><![CDATA[I developed this recipe in an effort to bring a different flavor to deviled eggs. Every recipe I found seemed to have the same bland ingredients, and the eggs were so stinky that you didn&#8217;t really get a lot of sensory pleasure from them. Thus the technique to boil the eggs perfectly was added to [...]]]></description>
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		<title>Eggs a la Suisse</title>
		<link>http://bluecooks.com/?p=128</link>
		<comments>http://bluecooks.com/?p=128#comments</comments>
		<pubDate>Tue, 31 Mar 2009 00:13:31 +0000</pubDate>
		<dc:creator>sue</dc:creator>
				<category><![CDATA[Breakfast]]></category>
		<category><![CDATA[Eggs]]></category>

		<guid isPermaLink="false">http://bluecooks.com/?p=128</guid>
		<description><![CDATA[This dish has lovely eggs cooked in cream with a little cheese and cayenne thrown in for good measure. A quick dish, it has the richness of the more difficult to prepare Eggs Benedict. I tried to make this once with milk and it was a disaster. It has to be cream and butter. There [...]]]></description>
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		<title>Eggs Aubergine Benedict</title>
		<link>http://bluecooks.com/?p=61</link>
		<comments>http://bluecooks.com/?p=61#comments</comments>
		<pubDate>Tue, 24 Mar 2009 17:46:38 +0000</pubDate>
		<dc:creator>blue</dc:creator>
				<category><![CDATA[Breakfast]]></category>
		<category><![CDATA[Eggs]]></category>

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		<description><![CDATA[I am constantly looking for ways to to cook a fabulous lo-carb breakfast. While I love traditional eggs benedict, I am allergic to the English Muffins. They make my ass swell. This recipe is very simple, and very delicious. For each serving, adjust recipe according to the number of people that you are serving: 2 [...]]]></description>
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