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	<title>Blue Cooks. &#187; Thanksgiving 2008</title>
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	<description>and cleans. and dances and sings.  sometimes all at the same time.</description>
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		<title>Cinnamon Chess Pie</title>
		<link>http://bluecooks.com/?p=542</link>
		<comments>http://bluecooks.com/?p=542#comments</comments>
		<pubDate>Mon, 28 Sep 2009 13:01:30 +0000</pubDate>
		<dc:creator>sue</dc:creator>
				<category><![CDATA[Family Recipes]]></category>
		<category><![CDATA[Pie]]></category>
		<category><![CDATA[Thanksgiving 2008]]></category>

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		<description><![CDATA[I remember eating this pie at the Overton&#8217;s home right after WWII. It was always served with coffee, which Mem would cool by saucering it a little at a time so I could sit in his lap and have real coffee laced with cream and sugar. We visited the Overton&#8217;s very often and always had [...]]]></description>
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		<title>Mema&#8217;s yeast rolls</title>
		<link>http://bluecooks.com/?p=523</link>
		<comments>http://bluecooks.com/?p=523#comments</comments>
		<pubDate>Sun, 27 Sep 2009 20:58:35 +0000</pubDate>
		<dc:creator>sue</dc:creator>
				<category><![CDATA[Bread]]></category>
		<category><![CDATA[Family Recipes]]></category>
		<category><![CDATA[Thanksgiving 2008]]></category>

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		<description><![CDATA[No holiday meal was complete without my sweet Mother In Law&#8217;s rolls. The first meal I ate at her table consisted of fried chicken (lightly fried then baked in the oven), fresh black eyed peas, homemade cream style corn, rice with celery and onions sauteed in butter, and these rolls served with home churned butter. [...]]]></description>
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		<title>Creamy Fudge</title>
		<link>http://bluecooks.com/?p=520</link>
		<comments>http://bluecooks.com/?p=520#comments</comments>
		<pubDate>Sun, 27 Sep 2009 20:54:37 +0000</pubDate>
		<dc:creator>sue</dc:creator>
				<category><![CDATA[Candy]]></category>
		<category><![CDATA[Thanksgiving 2008]]></category>

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		<description><![CDATA[This recipe takes the guess work out of fudge. You don&#8217;t need a candy thermometer, you just need to time how long you cook it. One some days, it takes it longer to set (I guess it depends on the humidity and barometric pressure). But it always does set up and remains creamy after being [...]]]></description>
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		<title>German Apple Pie</title>
		<link>http://bluecooks.com/?p=513</link>
		<comments>http://bluecooks.com/?p=513#comments</comments>
		<pubDate>Sun, 27 Sep 2009 20:47:43 +0000</pubDate>
		<dc:creator>sue</dc:creator>
				<category><![CDATA[Pie]]></category>
		<category><![CDATA[Thanksgiving 2008]]></category>

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		<description><![CDATA[This apple pie is the pie of my dreams. It&#8217;s important to choose the freshest apples available with a firm texture and the sweet tart flavor that resembles pineapple. Unfortunately the best apples for this run about $3 a pound, but it&#8217;s worth it! If you&#8217;re going to the trouble to make it, do it [...]]]></description>
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		<title>Creamy Jalapeno Dip</title>
		<link>http://bluecooks.com/?p=84</link>
		<comments>http://bluecooks.com/?p=84#comments</comments>
		<pubDate>Wed, 25 Mar 2009 15:52:18 +0000</pubDate>
		<dc:creator>blue</dc:creator>
				<category><![CDATA[Dip/Salad Dressing]]></category>
		<category><![CDATA[Thanksgiving 2008]]></category>

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		<description><![CDATA[This dip (which also makes an incredible salad dressing) was a huge hit at our 2nd Thanksgiving dinner for 2008. Our first dinner was traditional, the 2nd dinner was a Mexican theme feast! Because my brother Grue requested it, of course. As he said then, where else but Blue or Sue&#8217;s kitchen can he pretty much [...]]]></description>
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		<title>Salsa</title>
		<link>http://bluecooks.com/?p=44</link>
		<comments>http://bluecooks.com/?p=44#comments</comments>
		<pubDate>Mon, 23 Mar 2009 21:59:51 +0000</pubDate>
		<dc:creator>blue</dc:creator>
				<category><![CDATA[Dip/Salad Dressing]]></category>
		<category><![CDATA[Hatch Green Chiles]]></category>
		<category><![CDATA[Mexican]]></category>
		<category><![CDATA[Thanksgiving 2008]]></category>

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		<description><![CDATA[1 can diced tomatoes (or substitute fresh) Hatch green chiles to taste (my personal favorite, I use at least 6 because I like it HOT), or substitute jalapenos to taste 1/2 cup sofrito Salt/pepper to taste Throw everything into a food processor and process to desired consistency. Add more garlic/onion if needed.]]></description>
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		<title>Sofrito</title>
		<link>http://bluecooks.com/?p=22</link>
		<comments>http://bluecooks.com/?p=22#comments</comments>
		<pubDate>Mon, 23 Mar 2009 21:26:25 +0000</pubDate>
		<dc:creator>blue</dc:creator>
				<category><![CDATA[Kitchen Staples]]></category>
		<category><![CDATA[Mexican]]></category>
		<category><![CDATA[Thanksgiving 2008]]></category>

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		<description><![CDATA[In my kitchen sofrito makes its way into everything from rice to soup to beans to salsa to casseroles&#8230;the list is endless. Not only that, it freezes beautifully, so in a few minutes you can make enough sofrito to use in multiple dishes. Search for &#8220;sofrito&#8221; on this site for other recipes containing this delectable concoction! [...]]]></description>
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