<?xml version="1.0" encoding="UTF-8"?>
<!-- generator="wordpress/2.3.3" -->
<rss version="2.0"
	xmlns:content="http://purl.org/rss/1.0/modules/content/"
	xmlns:wfw="http://wellformedweb.org/CommentAPI/"
	xmlns:dc="http://purl.org/dc/elements/1.1/"
	>

<channel>
	<title>Gourmet Foods</title>
	<link>http://www.gourmet-foods.org</link>
	<description>Specialties include principal dinners and appetizers, confectionery and beverages.</description>
	<pubDate>Tue, 25 Mar 2008 12:48:30 +0000</pubDate>
	<generator>http://wordpress.org/?v=2.3.3</generator>
	<language>en</language>
			<item>
		<title>Pineapple Cranberry Relish</title>
		<link>http://www.gourmet-foods.org/2008/02/02/pineapple-cranberry-relish/</link>
		<comments>http://www.gourmet-foods.org/2008/02/02/pineapple-cranberry-relish/#comments</comments>
		<pubDate>Sat, 02 Feb 2008 04:40:18 +0000</pubDate>
		<dc:creator>Cookie</dc:creator>
		
		<category><![CDATA[Sauces]]></category>

		<guid isPermaLink="false">http://www.gourmet-foods.org/2008/02/02/pineapple-cranberry-relish/</guid>
		<description><![CDATA[
1 can (8 ¼ oz.) crushed pineapple in syrup
1 large thin-skinned navel orange, unpeeled
1 package (12 oz.) fresh cranberries, washed
1 cup sugar

Drain syrup from pineapple into blender. Cut orange into about 1 inch pieces; add to the blender. Whir until pieces are coarse. Stop and stir as needed. Pour half of the mixture from blender [...]]]></description>
		<wfw:commentRss>http://www.gourmet-foods.org/2008/02/02/pineapple-cranberry-relish/feed/</wfw:commentRss>
		</item>
		<item>
		<title>Fried Chicken</title>
		<link>http://www.gourmet-foods.org/2008/02/02/fried-chicken/</link>
		<comments>http://www.gourmet-foods.org/2008/02/02/fried-chicken/#comments</comments>
		<pubDate>Sat, 02 Feb 2008 04:40:05 +0000</pubDate>
		<dc:creator>Gourmet</dc:creator>
		
		<category><![CDATA[Chicken]]></category>

		<guid isPermaLink="false">http://www.gourmet-foods.org/2008/02/02/fried-chicken/</guid>
		<description><![CDATA[
1/3 cup all purpose flour
½ tsp. salt
½ tsp. paprika
¼ tsp. garlic powder
¼ tsp. pepper
1 can (5.3 oz.) evaporated milk
1 broiler-fryer (2 ½ to 3 lbs.), cut up
¼ cup oil

Mix flour, salt, paprika, garlic powder and pepper in a large plastic food storage bag. Set aside. Pour evaporated milk into a bowl. Dip chicken in evaporated [...]]]></description>
		<wfw:commentRss>http://www.gourmet-foods.org/2008/02/02/fried-chicken/feed/</wfw:commentRss>
		</item>
		<item>
		<title>Oven Baked Bourguignonne</title>
		<link>http://www.gourmet-foods.org/2008/02/02/oven-baked-bourguignonne/</link>
		<comments>http://www.gourmet-foods.org/2008/02/02/oven-baked-bourguignonne/#comments</comments>
		<pubDate>Sat, 02 Feb 2008 04:39:52 +0000</pubDate>
		<dc:creator>mmMaple</dc:creator>
		
		<category><![CDATA[Roast]]></category>

		<guid isPermaLink="false">http://www.gourmet-foods.org/2008/02/02/oven-baked-bourguignonne/</guid>
		<description><![CDATA[
2 lbs. boneless beef chuck, cut into 1 inch cubes
¼ cup all purpose flour
1 1/3 cups sliced carrots
1 can (14 ½ oz.) whole peeled tomatoes, undrained and chopped
1 bay leaf
1 envelope beef onion or onion recipe soup mix
½ cup dry red wine
1 cup of fresh or canned mushrooms
1 package (8 oz.) medium or broad egg [...]]]></description>
		<wfw:commentRss>http://www.gourmet-foods.org/2008/02/02/oven-baked-bourguignonne/feed/</wfw:commentRss>
		</item>
		<item>
		<title>Simple Shrimp Creole</title>
		<link>http://www.gourmet-foods.org/2008/01/30/simple-shrimp-creole/</link>
		<comments>http://www.gourmet-foods.org/2008/01/30/simple-shrimp-creole/#comments</comments>
		<pubDate>Wed, 30 Jan 2008 13:49:26 +0000</pubDate>
		<dc:creator>Cookie</dc:creator>
		
		<category><![CDATA[Shrimp]]></category>

		<guid isPermaLink="false">http://www.gourmet-foods.org/2008/01/30/simple-shrimp-creole/</guid>
		<description><![CDATA[
1 tbsp. butter

½ cup chopped onion

1 medium green pepper, cut into matchstick- thin strips

½ cup thinly sliced celery

1 jar (15 oz.) spaghetti sauce

¾ lb. medium shrimp, shelled and deveined

1 bay leaf

1/8 tsp. pepper

Generous dash hot pepper sauce

Hot cooked rice

In a 2 quart microwave safe casserole, combine the butter, onion, green pepper and celery. Cover with [...]]]></description>
		<wfw:commentRss>http://www.gourmet-foods.org/2008/01/30/simple-shrimp-creole/feed/</wfw:commentRss>
		</item>
		<item>
		<title>Meat Loaf Italiano</title>
		<link>http://www.gourmet-foods.org/2008/01/30/meat-loaf-italiano/</link>
		<comments>http://www.gourmet-foods.org/2008/01/30/meat-loaf-italiano/#comments</comments>
		<pubDate>Wed, 30 Jan 2008 13:48:36 +0000</pubDate>
		<dc:creator>CBFoods</dc:creator>
		
		<category><![CDATA[Hamburger]]></category>

		<guid isPermaLink="false">http://www.gourmet-foods.org/2008/01/30/meat-loaf-italiano/</guid>
		<description><![CDATA[
1 egg, beaten

1 ½ lbs. ground beef

1 8-oz. can pizza sauce

¾ cup Shredded pasteurized process cheese

¾ cup quick oats, uncooked

¼ cup cold water

½ tsp. dried oregano leaves

In a large bowl, combine all ingredients except ¼ cup sauce; mix lightly. Shape into loaf in 10 x 6 inch baking dish. Bake at 350 degrees for 1 [...]]]></description>
		<wfw:commentRss>http://www.gourmet-foods.org/2008/01/30/meat-loaf-italiano/feed/</wfw:commentRss>
		</item>
		<item>
		<title>Tasty Turkey Pot Pie</title>
		<link>http://www.gourmet-foods.org/2008/01/30/tasty-turkey-pot-pie/</link>
		<comments>http://www.gourmet-foods.org/2008/01/30/tasty-turkey-pot-pie/#comments</comments>
		<pubDate>Wed, 30 Jan 2008 13:45:13 +0000</pubDate>
		<dc:creator>mmMaple</dc:creator>
		
		<category><![CDATA[Turkey]]></category>

		<guid isPermaLink="false">http://www.gourmet-foods.org/2008/01/30/tasty-turkey-pot-pie/</guid>
		<description><![CDATA[
½ cup mayonnaise

2 tbsp. flour

1 tsp. instant chicken bouillon

1/8 tsp. pepper

¾ cup milk

1 ½ cups chopped cooked turkey or chicken

1 10-oz. package frozen mixed vegetables, thawed, drained

1 4-oz. can refrigerated quick crescent dinner rolls

Combine the salad dressing, flour, bouillon and pepper in a medium saucepan. Gradually add the milk. Cook, stirring constantly, over low heat [...]]]></description>
		<wfw:commentRss>http://www.gourmet-foods.org/2008/01/30/tasty-turkey-pot-pie/feed/</wfw:commentRss>
		</item>
		<item>
		<title>Standing Rib Roast with Madeira Sauce</title>
		<link>http://www.gourmet-foods.org/2008/01/30/standing-rib-roast-with-madeira-sauce/</link>
		<comments>http://www.gourmet-foods.org/2008/01/30/standing-rib-roast-with-madeira-sauce/#comments</comments>
		<pubDate>Wed, 30 Jan 2008 13:44:24 +0000</pubDate>
		<dc:creator>Gourmet</dc:creator>
		
		<category><![CDATA[Roast]]></category>

		<guid isPermaLink="false">http://www.gourmet-foods.org/2008/01/30/standing-rib-roast-with-madeira-sauce/</guid>
		<description><![CDATA[
2 large cloves garlic, finely chopped
1 tsp. marjoram leaves (optional)
1 tsp. thyme leaves
1 tsp. salt
¼ tsp. pepper
5 lb. standing rib roast (about 3 ribs)
¼ cup butter
2 cups thinly sliced mushrooms
¼ cup Madeira or dry rd wine
1 tbsp. tomato paste
1 envelope beefy mushroom recipe soup mix
1 tbsp. all purpose flour
1 ½ cups water
1 tbsp. finely chopped [...]]]></description>
		<wfw:commentRss>http://www.gourmet-foods.org/2008/01/30/standing-rib-roast-with-madeira-sauce/feed/</wfw:commentRss>
		</item>
		<item>
		<title>Turkey Tetrazzini</title>
		<link>http://www.gourmet-foods.org/2008/01/30/turkey-tetrazzini/</link>
		<comments>http://www.gourmet-foods.org/2008/01/30/turkey-tetrazzini/#comments</comments>
		<pubDate>Wed, 30 Jan 2008 13:42:51 +0000</pubDate>
		<dc:creator>AA Gifts</dc:creator>
		
		<category><![CDATA[Turkey]]></category>

		<guid isPermaLink="false">http://www.gourmet-foods.org/2008/01/30/turkey-tetrazzini/</guid>
		<description><![CDATA[
2/3 cup mayonnaise

1/3 cup flour

½ tsp. celery salt

Dash of pepper

2 cups milk

7 ozs. Spaghetti, broken into thirds, cooked, drained

2 cups chopped cooked turkey or chicken

¾ cup grated Parmesan cheese

1 4-oz. can mushrooms, drained

2 tbsp. chopped pimiento (optional)

2 cups fresh bread cubes

3 tbsp. butter, melted

Combine the salad dressing, flour and seasonings in a medium saucepan. Gradually [...]]]></description>
		<wfw:commentRss>http://www.gourmet-foods.org/2008/01/30/turkey-tetrazzini/feed/</wfw:commentRss>
		</item>
		<item>
		<title>Gefilte Fish</title>
		<link>http://www.gourmet-foods.org/2007/10/11/gefilte-fish/</link>
		<comments>http://www.gourmet-foods.org/2007/10/11/gefilte-fish/#comments</comments>
		<pubDate>Thu, 11 Oct 2007 16:27:10 +0000</pubDate>
		<dc:creator>AA Gifts</dc:creator>
		
		<category><![CDATA[Carp]]></category>

		<category><![CDATA[Pike]]></category>

		<category><![CDATA[Whitefish]]></category>

		<guid isPermaLink="false">http://www.gourmet-foods.org/2007/10/11/gefilte-fish/</guid>
		<description><![CDATA[
2 pounds whitefish
2 pounds pike
2 pounds winter carp
5 onions
2 quarts water
4 teaspoons salt
1 ½ teaspoons pepper
3 eggs
¾ cup ice water
½ teaspoon sugar
3 tablespoons matzo or cracker meal
3 carrots, sliced

Have the fish filleted but reserve the head, skin and bones. You may use any combination of fresh water fish although this combination is most popular.
Combine head, [...]]]></description>
		<wfw:commentRss>http://www.gourmet-foods.org/2007/10/11/gefilte-fish/feed/</wfw:commentRss>
		</item>
		<item>
		<title>Lemon Fish</title>
		<link>http://www.gourmet-foods.org/2007/10/11/lemon-fish/</link>
		<comments>http://www.gourmet-foods.org/2007/10/11/lemon-fish/#comments</comments>
		<pubDate>Thu, 11 Oct 2007 16:25:15 +0000</pubDate>
		<dc:creator>CBFoods</dc:creator>
		
		<category><![CDATA[Pike]]></category>

		<category><![CDATA[Salmon]]></category>

		<category><![CDATA[Whitefish]]></category>

		<guid isPermaLink="false">http://www.gourmet-foods.org/2007/10/11/lemon-fish/</guid>
		<description><![CDATA[
¼ cup salad oil
2 cups sliced onions
6 slices pike, whitefish, or salmon
2 teaspoons salt
½ teaspoon pepper
2 tomatoes, diced
2 lemons, sliced thin
½ cup water
1 tablespoon cider vinegar
2 teaspoons sugar
1 bay leaf

Heat the oil in a deep skillet. Brown the onions in it. Arrange the fish over the onions and sprinkle with the salt and pepper. Add [...]]]></description>
		<wfw:commentRss>http://www.gourmet-foods.org/2007/10/11/lemon-fish/feed/</wfw:commentRss>
		</item>
		<item>
		<title>Fish with Sour Cream Sauce</title>
		<link>http://www.gourmet-foods.org/2007/10/11/fish-with-sour-cream-sauce/</link>
		<comments>http://www.gourmet-foods.org/2007/10/11/fish-with-sour-cream-sauce/#comments</comments>
		<pubDate>Thu, 11 Oct 2007 16:23:13 +0000</pubDate>
		<dc:creator>Cookie</dc:creator>
		
		<category><![CDATA[Pike]]></category>

		<category><![CDATA[Whitefish]]></category>

		<guid isPermaLink="false">http://www.gourmet-foods.org/2007/10/11/fish-with-sour-cream-sauce/</guid>
		<description><![CDATA[
3 tablespoons butter
1 cup chopped onions
4 slices whitefish or pike
1 teaspoon paprika
1 ½ teaspoon salt
¼ teaspoon pepper
1 cup water
½ cup sour cream

Melt the butter in a skillet. Brown the onions, then arrange the fish over them. Sprinkle with the paprika, salt and pepper. Add the water. Cook over low heat 45 minutes. Stir in the [...]]]></description>
		<wfw:commentRss>http://www.gourmet-foods.org/2007/10/11/fish-with-sour-cream-sauce/feed/</wfw:commentRss>
		</item>
		<item>
		<title>Braciuolini D’Agnello -Lamb Rollettes</title>
		<link>http://www.gourmet-foods.org/2007/10/11/braciuolini-d%e2%80%99agnello-lamb-rollettes/</link>
		<comments>http://www.gourmet-foods.org/2007/10/11/braciuolini-d%e2%80%99agnello-lamb-rollettes/#comments</comments>
		<pubDate>Thu, 11 Oct 2007 16:18:20 +0000</pubDate>
		<dc:creator>Gourmet</dc:creator>
		
		<category><![CDATA[Lamb]]></category>

		<guid isPermaLink="false">http://www.gourmet-foods.org/2007/10/11/braciuolini-d%e2%80%99agnello-lamb-rollettes/</guid>
		<description><![CDATA[
1 ¼ lbs. lamb steak

2 cloves garlic

1 large onion, sliced

4 tbs. olive oil

Pinch of rosemary

½ cup dry sauterne

Salt and pepper to taste

Have lamb sliced very thin (about ¼ inch) and cut into 3 inch squares.
Sprinkle lamb lightly with salt and pepper; place a small piece of garlic and a slice of onion in the center [...]]]></description>
		<wfw:commentRss>http://www.gourmet-foods.org/2007/10/11/braciuolini-d%e2%80%99agnello-lamb-rollettes/feed/</wfw:commentRss>
		</item>
		<item>
		<title>Spiedini Alla Romana - Skewered Chopped Beef Roman Style</title>
		<link>http://www.gourmet-foods.org/2007/10/11/spiedini-alla-romana-skewered-chopped-beef-roman-style-2/</link>
		<comments>http://www.gourmet-foods.org/2007/10/11/spiedini-alla-romana-skewered-chopped-beef-roman-style-2/#comments</comments>
		<pubDate>Thu, 11 Oct 2007 16:17:09 +0000</pubDate>
		<dc:creator>mmMaple</dc:creator>
		
		<category><![CDATA[Beef]]></category>

		<guid isPermaLink="false">http://www.gourmet-foods.org/2007/10/11/spiedini-alla-romana-skewered-chopped-beef-roman-style-2/</guid>
		<description><![CDATA[Meat Mixture Ingredients:

1 lb. chopped beef (top round)

2 eggs

3 tbs. grated Romano cheese

½ cup bread crumbs

2 tbs. chopped parsley

1 clove garlic, chopped

Salt and pepper to taste

Mix all meat ingredients thoroughly. Mold into oblong shapes 2 inches long and 1 inch in diameter. Set aside on platter. 
Other Ingredients:

1 lb. Mozzarella cheese

¼ lb. prosciutto

2 eggs

½ cup [...]]]></description>
		<wfw:commentRss>http://www.gourmet-foods.org/2007/10/11/spiedini-alla-romana-skewered-chopped-beef-roman-style-2/feed/</wfw:commentRss>
		</item>
		<item>
		<title>Filetto Siciliana - Filet Mignon Sicilian</title>
		<link>http://www.gourmet-foods.org/2007/10/10/filetto-siciliana-filet-mignon-sicilian-2/</link>
		<comments>http://www.gourmet-foods.org/2007/10/10/filetto-siciliana-filet-mignon-sicilian-2/#comments</comments>
		<pubDate>Wed, 10 Oct 2007 10:43:19 +0000</pubDate>
		<dc:creator>AA Gifts</dc:creator>
		
		<category><![CDATA[Steak]]></category>

		<guid isPermaLink="false">http://www.gourmet-foods.org/2007/10/10/filetto-siciliana-filet-mignon-sicilian-2/</guid>
		<description><![CDATA[
2 lbs. filet mignon

1 medium onion, sliced

2 slices bacon

1/8 lb. butter

½ cup marsala (sherry)

Salt and pepper to taste

Have filets sliced 1 ½ inches thick.

Heat skillet; brown bacon slightly. Add onion; brown 2 minutes. Remove bacon and onion. Brown filet over high flame about 5 minutes on each side. Lower flame; continue frying 5 minutes; add [...]]]></description>
		<wfw:commentRss>http://www.gourmet-foods.org/2007/10/10/filetto-siciliana-filet-mignon-sicilian-2/feed/</wfw:commentRss>
		</item>
		<item>
		<title>Aragosta Marinara - Lobster Mariner</title>
		<link>http://www.gourmet-foods.org/2007/10/10/aragosta-marinara-lobster-mariner-2/</link>
		<comments>http://www.gourmet-foods.org/2007/10/10/aragosta-marinara-lobster-mariner-2/#comments</comments>
		<pubDate>Wed, 10 Oct 2007 10:41:57 +0000</pubDate>
		<dc:creator>CBFoods</dc:creator>
		
		<category><![CDATA[Lobster]]></category>

		<guid isPermaLink="false">http://www.gourmet-foods.org/2007/10/10/aragosta-marinara-lobster-mariner-2/</guid>
		<description><![CDATA[
1 large lobster (2 lbs.)

5 tbs. olive oil

2 whole cloves garlic

½ cup dry sherry

1 tbs. chopped parsley

1 canned tomatoes

1 sliced onion

Salt and pepper to taste

Insert sharp knife between body and tail of lobster to sever spinal cord. Place on back; split. Spread open; cut crosswise for convenience in cooking. The green and the coral parts [...]]]></description>
		<wfw:commentRss>http://www.gourmet-foods.org/2007/10/10/aragosta-marinara-lobster-mariner-2/feed/</wfw:commentRss>
		</item>
		<item>
		<title>Tonno Alla Griglia - Broiled Tuna Fish</title>
		<link>http://www.gourmet-foods.org/2007/10/10/tonno-alla-griglia-broiled-tuna-fish-2/</link>
		<comments>http://www.gourmet-foods.org/2007/10/10/tonno-alla-griglia-broiled-tuna-fish-2/#comments</comments>
		<pubDate>Wed, 10 Oct 2007 10:40:46 +0000</pubDate>
		<dc:creator>Cookie</dc:creator>
		
		<category><![CDATA[Tuna]]></category>

		<guid isPermaLink="false">http://www.gourmet-foods.org/2007/10/10/tonno-alla-griglia-broiled-tuna-fish-2/</guid>
		<description><![CDATA[
2 lbs. fresh tuna fish

4 tbs. olive oil

½ clove garlic, chopped

1 ½ cup bread crumbs

1 tbs. chopped parsley

1 tsp. fresh mint, chopped

1 lemon

Salt and pepper to taste

Have fish sliced 1 ½ inches thick. Wash; dry with damp cloth. Rub with a little oil; sprinkle lightly with salt and pepper.
Mix bread crumbs, garlic, parsley, and mint. [...]]]></description>
		<wfw:commentRss>http://www.gourmet-foods.org/2007/10/10/tonno-alla-griglia-broiled-tuna-fish-2/feed/</wfw:commentRss>
		</item>
		<item>
		<title>Spaghetti Con Salsa Semplice Di Pomodoro - Spaghetti with Plain Tomato Sauce</title>
		<link>http://www.gourmet-foods.org/2007/10/10/spaghetti-con-salsa-semplice-di-pomodoro-spaghetti-with-plain-tomato-sauce/</link>
		<comments>http://www.gourmet-foods.org/2007/10/10/spaghetti-con-salsa-semplice-di-pomodoro-spaghetti-with-plain-tomato-sauce/#comments</comments>
		<pubDate>Wed, 10 Oct 2007 10:38:31 +0000</pubDate>
		<dc:creator>Gourmet</dc:creator>
		
		<category><![CDATA[Spaghetti]]></category>

		<guid isPermaLink="false">http://www.gourmet-foods.org/2007/10/10/spaghetti-con-salsa-semplice-di-pomodoro-spaghetti-with-plain-tomato-sauce/</guid>
		<description><![CDATA[
1 large can tomato puree

2 cloves garlic

4 tbs. olive oil

1 bay leaf

1 lb. spaghetti

2 ozs. Grated Romano cheese

½ tsp. sugar

Salt and pepper to taste

Heat olive oil in saucepan; add garlic and brown for 2 minutes; add tomato puree, sugar, bay leaf, salt and pepper. Cook over low flame for 1 hour. Stir frequently to prevent [...]]]></description>
		<wfw:commentRss>http://www.gourmet-foods.org/2007/10/10/spaghetti-con-salsa-semplice-di-pomodoro-spaghetti-with-plain-tomato-sauce/feed/</wfw:commentRss>
		</item>
		<item>
		<title>Pollo Con Funghi - Chicken with Mushrooms</title>
		<link>http://www.gourmet-foods.org/2007/10/10/pollo-con-funghi-chicken-with-mushrooms/</link>
		<comments>http://www.gourmet-foods.org/2007/10/10/pollo-con-funghi-chicken-with-mushrooms/#comments</comments>
		<pubDate>Wed, 10 Oct 2007 10:36:28 +0000</pubDate>
		<dc:creator>mmMaple</dc:creator>
		
		<category><![CDATA[Chicken]]></category>

		<guid isPermaLink="false">http://www.gourmet-foods.org/2007/10/10/pollo-con-funghi-chicken-with-mushrooms/</guid>
		<description><![CDATA[
1 broiler (3-4 lbs.)

1lb. fresh mushrooms

2 cloves garlic

1 large onion, sliced

6 tbs. olive oil

1 tbs. butter

½ cup sherry

Salt and pepper to taste

Cut chicken into serving pieces; wash and dry thoroughly. Sprinkle lightly with salt and pepper to taste.
Heat butter in skillet; add garlic and 4 tablespoons of oil. Brown chicken on both sides about 10 [...]]]></description>
		<wfw:commentRss>http://www.gourmet-foods.org/2007/10/10/pollo-con-funghi-chicken-with-mushrooms/feed/</wfw:commentRss>
		</item>
		<item>
		<title>Tonno Alla Griglia - Broiled Tuna Fish</title>
		<link>http://www.gourmet-foods.org/2007/10/04/tonno-alla-griglia-broiled-tuna-fish/</link>
		<comments>http://www.gourmet-foods.org/2007/10/04/tonno-alla-griglia-broiled-tuna-fish/#comments</comments>
		<pubDate>Thu, 04 Oct 2007 09:42:44 +0000</pubDate>
		<dc:creator>Cookie</dc:creator>
		
		<category><![CDATA[Tuna]]></category>

		<guid isPermaLink="false">http://www.gourmet-foods.org/2007/10/04/tonno-alla-griglia-broiled-tuna-fish/</guid>
		<description><![CDATA[
2 lbs. fresh tuna fish

4 tbs. olive oil

½ clove garlic, chopped

1 ½ cup bread crumbs

1 tbs. chopped parsley

1 tsp. fresh mint, chopped

1 lemon

Salt and pepper to taste

Have fish sliced 1 ½ inches thick. Wash; dry with damp cloth. Rub with a little oil; sprinkle lightly with salt and pepper.
Mix bread crumbs, garlic, parsley, and mint. [...]]]></description>
		<wfw:commentRss>http://www.gourmet-foods.org/2007/10/04/tonno-alla-griglia-broiled-tuna-fish/feed/</wfw:commentRss>
		</item>
		<item>
		<title>Tonno Agro E Dolce - Tuna Sour and Sweet</title>
		<link>http://www.gourmet-foods.org/2007/10/04/tonno-agro-e-dolce-tuna-sour-and-sweet/</link>
		<comments>http://www.gourmet-foods.org/2007/10/04/tonno-agro-e-dolce-tuna-sour-and-sweet/#comments</comments>
		<pubDate>Thu, 04 Oct 2007 09:41:18 +0000</pubDate>
		<dc:creator>AA Gifts</dc:creator>
		
		<category><![CDATA[Tuna]]></category>

		<guid isPermaLink="false">http://www.gourmet-foods.org/2007/10/04/trota-con-acciughe-trout-with-anchovy-2/</guid>
		<description><![CDATA[
2 lbs. fresh tuna fish

½ cup peanut or olive oil

2 large onions, sliced

6 tbs. wine vinegar

1 ½ tsp. sugar

Salt and pepper to taste

4 sprigs fresh mint or sweet basil, chopped
Have tuna fish sliced 1 ½ inches thick. Season with salt and pepper. Pour oil in skillet; heat; fry fish about 10 minutes or until brown [...]]]></description>
		<wfw:commentRss>http://www.gourmet-foods.org/2007/10/04/tonno-agro-e-dolce-tuna-sour-and-sweet/feed/</wfw:commentRss>
		</item>
		<item>
		<title>Aragosta Marinara - Lobster Mariner</title>
		<link>http://www.gourmet-foods.org/2007/10/04/aragosta-marinara-lobster-mariner/</link>
		<comments>http://www.gourmet-foods.org/2007/10/04/aragosta-marinara-lobster-mariner/#comments</comments>
		<pubDate>Thu, 04 Oct 2007 09:40:07 +0000</pubDate>
		<dc:creator>CBFoods</dc:creator>
		
		<category><![CDATA[Lobster]]></category>

		<guid isPermaLink="false">http://www.gourmet-foods.org/2007/10/04/aragosta-marinara-lobster-mariner/</guid>
		<description><![CDATA[
1 large lobster (2 lbs.)

5 tbs. olive oil

2 whole cloves garlic

½ cup dry sherry

1 tbs. chopped parsley

1 canned tomatoes

1 sliced onion

Salt and pepper to taste

Insert sharp knife between body and tail of lobster to sever spinal cord. Place on back; split. Spread open; cut crosswise for convenience in cooking. The green and the coral parts [...]]]></description>
		<wfw:commentRss>http://www.gourmet-foods.org/2007/10/04/aragosta-marinara-lobster-mariner/feed/</wfw:commentRss>
		</item>
		<item>
		<title>Filetto Siciliana - Filet Mignon Sicilian</title>
		<link>http://www.gourmet-foods.org/2007/10/04/filetto-siciliana-filet-mignon-sicilian/</link>
		<comments>http://www.gourmet-foods.org/2007/10/04/filetto-siciliana-filet-mignon-sicilian/#comments</comments>
		<pubDate>Thu, 04 Oct 2007 09:38:37 +0000</pubDate>
		<dc:creator>Gourmet</dc:creator>
		
		<category><![CDATA[Steak]]></category>

		<guid isPermaLink="false">http://www.gourmet-foods.org/2007/10/04/filetto-siciliana-filet-mignon-sicilian/</guid>
		<description><![CDATA[
2 lbs. filet mignon

1 medium onion, sliced

2 slices bacon

1/8 lb. butter

½ cup marsala (sherry)

Salt and pepper to taste

Have filets sliced 1 ½ inches thick. 
Heat skillet; brown bacon slightly. Add onion; brown 2 minutes. Remove bacon and onion. Brown filet over high flame about 5 minutes on each side. Lower flame; continue frying 5 minutes; [...]]]></description>
		<wfw:commentRss>http://www.gourmet-foods.org/2007/10/04/filetto-siciliana-filet-mignon-sicilian/feed/</wfw:commentRss>
		</item>
		<item>
		<title>Spiedini Alla Romana - Skewered Chopped Beef Roman Style</title>
		<link>http://www.gourmet-foods.org/2007/10/04/spiedini-alla-romana-skewered-chopped-beef-roman-style/</link>
		<comments>http://www.gourmet-foods.org/2007/10/04/spiedini-alla-romana-skewered-chopped-beef-roman-style/#comments</comments>
		<pubDate>Thu, 04 Oct 2007 09:37:19 +0000</pubDate>
		<dc:creator>mmMaple</dc:creator>
		
		<category><![CDATA[Beef]]></category>

		<guid isPermaLink="false">http://www.gourmet-foods.org/2007/10/04/spiedini-alla-romana-skewered-chopped-beef-roman-style/</guid>
		<description><![CDATA[Meat Mixture Ingredients:

1 lb. chopped beef (top round)

2 eggs

3 tbs. grated Romano cheese

½ cup bread crumbs

2 tbs. chopped parsley

1 clove garlic, chopped

Salt and pepper to taste

Mix all meat ingredients thoroughly. Mold into oblong shapes 2 inches long and 1 inch in diameter. Set aside on platter.
Other ingredients:

1 lb. Mozzarella cheese

¼ lb. prosciutto

2 eggs

½ cup flour

4 [...]]]></description>
		<wfw:commentRss>http://www.gourmet-foods.org/2007/10/04/spiedini-alla-romana-skewered-chopped-beef-roman-style/feed/</wfw:commentRss>
		</item>
		<item>
		<title>Agnello Con Riso - Lamb with Rice</title>
		<link>http://www.gourmet-foods.org/2007/10/03/agnello-con-riso-lamb-with-rice/</link>
		<comments>http://www.gourmet-foods.org/2007/10/03/agnello-con-riso-lamb-with-rice/#comments</comments>
		<pubDate>Wed, 03 Oct 2007 09:48:27 +0000</pubDate>
		<dc:creator>AA Gifts</dc:creator>
		
		<category><![CDATA[Rice]]></category>

		<guid isPermaLink="false">http://www.gourmet-foods.org/2007/10/03/agnello-con-riso-lamb-with-rice/</guid>
		<description><![CDATA[
2 lbs. lamb (from leg)

1 cup rice

1 large onion, sliced

¼ cup olive oil

½ can of tomato paste

1 cup warm water

Salt and pepper to taste

Have lamb cut into small cubes as for stew. 
Pour oil into skillet; heat. Brown lamb slightly for about 8 minutes. Add onion; cover; simmer for 5 minutes or until onion is [...]]]></description>
		<wfw:commentRss>http://www.gourmet-foods.org/2007/10/03/agnello-con-riso-lamb-with-rice/feed/</wfw:commentRss>
		</item>
		<item>
		<title>Pineapple Chiffon Pie</title>
		<link>http://www.gourmet-foods.org/2007/10/03/pineapple-chiffon-pie/</link>
		<comments>http://www.gourmet-foods.org/2007/10/03/pineapple-chiffon-pie/#comments</comments>
		<pubDate>Wed, 03 Oct 2007 09:46:40 +0000</pubDate>
		<dc:creator>CBFoods</dc:creator>
		
		<category><![CDATA[Pies]]></category>

		<guid isPermaLink="false">http://www.gourmet-foods.org/2007/10/03/pineapple-chiffon-pie/</guid>
		<description><![CDATA[
3 tablespoons cornstarch

2 cups pineapple juice

1 cup sugar

1/8 teaspoon salt

2 cups crushed pineapple

4 egg whites

A baked pie shell

Mix the cornstarch with a little pineapple juice until smooth. Combine in a saucepan with the rest of the juice, half a cup of the sugar and the salt. Cook over low heat, stirring constantly, until thickened. Stir [...]]]></description>
		<wfw:commentRss>http://www.gourmet-foods.org/2007/10/03/pineapple-chiffon-pie/feed/</wfw:commentRss>
		</item>
		<item>
		<title>Bread Pudding</title>
		<link>http://www.gourmet-foods.org/2007/10/03/bread-pudding/</link>
		<comments>http://www.gourmet-foods.org/2007/10/03/bread-pudding/#comments</comments>
		<pubDate>Wed, 03 Oct 2007 09:44:55 +0000</pubDate>
		<dc:creator>Cookie</dc:creator>
		
		<category><![CDATA[Pudding]]></category>

		<guid isPermaLink="false">http://www.gourmet-foods.org/2007/10/03/bread-pudding/</guid>
		<description><![CDATA[
8 slices stale white bread

3 ½ cups milk

4 tablespoons butter

½ cup sugar

2 eggs, beaten

½ cup sherry

¼ teaspoon nutmeg

¼ teaspoon cinnamon

½ teaspoon salt

1 cup seedless raisins

Cut the bread into small cubes (this should be about 2 cups). Scald the milk and add the butter; pour over the bread cubes. Let soak for 10 minutes, then blend [...]]]></description>
		<wfw:commentRss>http://www.gourmet-foods.org/2007/10/03/bread-pudding/feed/</wfw:commentRss>
		</item>
		<item>
		<title>Strudel Dough</title>
		<link>http://www.gourmet-foods.org/2007/10/03/strudel-dough/</link>
		<comments>http://www.gourmet-foods.org/2007/10/03/strudel-dough/#comments</comments>
		<pubDate>Wed, 03 Oct 2007 09:42:03 +0000</pubDate>
		<dc:creator>Gourmet</dc:creator>
		
		<category><![CDATA[Finger Food]]></category>

		<guid isPermaLink="false">http://www.gourmet-foods.org/2007/10/03/strudel-dough/</guid>
		<description><![CDATA[Stretched Strudel Dough

3 cups sifted flour

¼ teaspoon salt

2 eggs

3 tablespoons salad oil

¼ cup lukewarm water

Sift the flour and salt into a bowl. Make a well in the center and drop the eggs, oil and water into it. Work into the flour, mixing until the dough leaves the sides or the bowl. Knead the dough for [...]]]></description>
		<wfw:commentRss>http://www.gourmet-foods.org/2007/10/03/strudel-dough/feed/</wfw:commentRss>
		</item>
		<item>
		<title>Lasagne Al Forno - Baked noodles</title>
		<link>http://www.gourmet-foods.org/2007/10/03/lasagne-al-forno-baked-noodles/</link>
		<comments>http://www.gourmet-foods.org/2007/10/03/lasagne-al-forno-baked-noodles/#comments</comments>
		<pubDate>Wed, 03 Oct 2007 09:36:16 +0000</pubDate>
		<dc:creator>AA Gifts</dc:creator>
		
		<category><![CDATA[Lasagna]]></category>

		<guid isPermaLink="false">http://www.gourmet-foods.org/2007/10/03/lasagne-al-forno-baked-noodles/</guid>
		<description><![CDATA[
1 lb. noodles (1/2 inch wide)

1 small mozzarella (3/4 lb.)

½ cup grated Parmesan cheese

4 tbs. olive oil

1 large chopped onion

1 large can tomato puree

½  tsp. sugar

Salt and pepper to taste

Brown onion in oil; add tomatoes, salt, pepper, and sugar. Cook slowly in covered pan for one hour; stir frequently.
Cook noodles about 15 minutes or [...]]]></description>
		<wfw:commentRss>http://www.gourmet-foods.org/2007/10/03/lasagne-al-forno-baked-noodles/feed/</wfw:commentRss>
		</item>
		<item>
		<title>Pasta Con Ricotta - Macaroni with Ricotta</title>
		<link>http://www.gourmet-foods.org/2007/10/03/pasta-con-ricotta-macaroni-with-ricotta/</link>
		<comments>http://www.gourmet-foods.org/2007/10/03/pasta-con-ricotta-macaroni-with-ricotta/#comments</comments>
		<pubDate>Wed, 03 Oct 2007 09:34:02 +0000</pubDate>
		<dc:creator>mmMaple</dc:creator>
		
		<category><![CDATA[Macaroni]]></category>

		<guid isPermaLink="false">http://www.gourmet-foods.org/2007/10/03/pasta-con-ricotta-macaroni-with-ricotta/</guid>
		<description><![CDATA[
1 lb. any type cut macaroni

1 lb. ricotta

½ cup milk

2 ozs. Butter

½ cup grated Parmesan cheese

Salt to taste

Cook macaroni about 15 minutes or until tender in 5 quarts of rapidly boiling salted water. Drain; put back in pot; add butter.
Mix ricotta with milk in a bowl until smooth. Pour over hot macaroni; simmer 3 minutes [...]]]></description>
		<wfw:commentRss>http://www.gourmet-foods.org/2007/10/03/pasta-con-ricotta-macaroni-with-ricotta/feed/</wfw:commentRss>
		</item>
		<item>
		<title>Baked Herring and Potatoes</title>
		<link>http://www.gourmet-foods.org/2007/10/02/baked-herring-and-potatoes/</link>
		<comments>http://www.gourmet-foods.org/2007/10/02/baked-herring-and-potatoes/#comments</comments>
		<pubDate>Tue, 02 Oct 2007 13:38:24 +0000</pubDate>
		<dc:creator>Cookie</dc:creator>
		
		<category><![CDATA[Herring]]></category>

		<guid isPermaLink="false">http://www.gourmet-foods.org/2007/10/02/baked-herring-and-potatoes/</guid>
		<description><![CDATA[
6 fillets of salt herring
3 tablespoons butter
4 boiled potatoes, peeled and sliced
2 onions, sliced
2 tablespoons dry bread crumbs

Soak the herring overnight in cold water to cover. Drain and cut into 1-inch pieces.
Melt 1 tablespoon butter in a baking dish. Arrange layers of the potatoes, herring, and onions in it, starting and
ending with the potatoes. Sprinkle [...]]]></description>
		<wfw:commentRss>http://www.gourmet-foods.org/2007/10/02/baked-herring-and-potatoes/feed/</wfw:commentRss>
		</item>
		<item>
		<title>Baked Fish And Vegetables</title>
		<link>http://www.gourmet-foods.org/2007/10/02/baked-fish-and-vegetables/</link>
		<comments>http://www.gourmet-foods.org/2007/10/02/baked-fish-and-vegetables/#comments</comments>
		<pubDate>Tue, 02 Oct 2007 13:35:57 +0000</pubDate>
		<dc:creator>AA Gifts</dc:creator>
		
		<category><![CDATA[Carp]]></category>

		<category><![CDATA[Pike]]></category>

		<category><![CDATA[Whitefish]]></category>

		<guid isPermaLink="false">http://www.gourmet-foods.org/2007/10/02/baked-fish-and-vegetables/</guid>
		<description><![CDATA[
½ cup salad oil
6 slices carp, pike or whitefish
3 teaspoons salt
¾ teaspoons pepper
2 tomatoes, diced
1 package frozen mixed vegetables, defrosted
3 potatoes, peeled and diced
2 onions, sliced
¼ teaspoon garlic powder

Heat the oil in a baking pan. Sprinkle the fish with half the salt and pepper and place in the pan. Bake in a 425 degree oven [...]]]></description>
		<wfw:commentRss>http://www.gourmet-foods.org/2007/10/02/baked-fish-and-vegetables/feed/</wfw:commentRss>
		</item>
		<item>
		<title>Baked Chicken</title>
		<link>http://www.gourmet-foods.org/2007/10/02/baked-chicken/</link>
		<comments>http://www.gourmet-foods.org/2007/10/02/baked-chicken/#comments</comments>
		<pubDate>Tue, 02 Oct 2007 13:33:37 +0000</pubDate>
		<dc:creator>CBFoods</dc:creator>
		
		<category><![CDATA[Chicken]]></category>

		<guid isPermaLink="false">http://www.gourmet-foods.org/2007/10/02/baked-chicken/</guid>
		<description><![CDATA[
3-4 pound fryer
1 cup bread crumbs
½ cup cracker meal
2 teaspoons salt
½ teaspoon pepper
2 eggs, beaten
1/3 cup chicken fat
2 onions, thinly sliced

Have the chicken disjointed. Mix the bread crumbs, cracker meal, and salt and pepper together. Dip the chicken pieces in the eggs and then in the bread crumb mixture.
Brown the chicken in the fat, removing [...]]]></description>
		<wfw:commentRss>http://www.gourmet-foods.org/2007/10/02/baked-chicken/feed/</wfw:commentRss>
		</item>
		<item>
		<title>Stuffed Hazel or Derma</title>
		<link>http://www.gourmet-foods.org/2007/10/02/stuffed-hazel-or-derma/</link>
		<comments>http://www.gourmet-foods.org/2007/10/02/stuffed-hazel-or-derma/#comments</comments>
		<pubDate>Tue, 02 Oct 2007 13:32:15 +0000</pubDate>
		<dc:creator>Gourmet</dc:creator>
		
		<category><![CDATA[Goose]]></category>

		<guid isPermaLink="false">http://www.gourmet-foods.org/2007/10/02/stuffed-hazel-or-derma/</guid>
		<description><![CDATA[Carefully remove the neck skin of a goose or two or three chickens. Sew together one end. Stuff with the following mixture, then sew the other end. Roast in the pan with the goose. Cut in slices to serve. 

1 ½ cups sifted flour
4 tablespoons grated onion
½ cups rendered goose fat
1 ¼ teaspoons salt
¼ teaspoons [...]]]></description>
		<wfw:commentRss>http://www.gourmet-foods.org/2007/10/02/stuffed-hazel-or-derma/feed/</wfw:commentRss>
		</item>
		<item>
		<title>Gedempte Flaish with Apricots</title>
		<link>http://www.gourmet-foods.org/2007/10/02/gedempte-flaish-with-apricots/</link>
		<comments>http://www.gourmet-foods.org/2007/10/02/gedempte-flaish-with-apricots/#comments</comments>
		<pubDate>Tue, 02 Oct 2007 13:27:21 +0000</pubDate>
		<dc:creator>mmMaple</dc:creator>
		
		<category><![CDATA[Roast]]></category>

		<guid isPermaLink="false">http://www.gourmet-foods.org/2007/10/02/gedempte-flaish-with-apricots/</guid>
		<description><![CDATA[
1 pound dried apricots
4 cups water
2 onions, minced
3 pounds center cut chuck
2 tablespoons fat
1 ½ teaspoons salt
1 bay leaf
1 tablespoon lemon juice
2 tablespoons brown sugar
1 teaspoon cinnamon

Wash the apricots and soak in the water for 1 hour. 
Brown the onions and meat in the fat. Add the salt, bay leaf, lemon juice, sugar, cinnamon and [...]]]></description>
		<wfw:commentRss>http://www.gourmet-foods.org/2007/10/02/gedempte-flaish-with-apricots/feed/</wfw:commentRss>
		</item>
		<item>
		<title>Pot Roast with Vegetables</title>
		<link>http://www.gourmet-foods.org/2007/10/01/pot-roast-with-vegetables/</link>
		<comments>http://www.gourmet-foods.org/2007/10/01/pot-roast-with-vegetables/#comments</comments>
		<pubDate>Mon, 01 Oct 2007 10:04:06 +0000</pubDate>
		<dc:creator>AA Gifts</dc:creator>
		
		<category><![CDATA[Roast]]></category>

		<guid isPermaLink="false">http://www.gourmet-foods.org/2007/10/01/pot-roast-with-vegetables/</guid>
		<description><![CDATA[
2 teaspoons salt
½ teaspoons pepper
½ teaspoon garlic powder
4 pounds chuck or brisket
2 tablespoons fat
3 onions, sliced
1 ½ cups boiling water
3 tomatoes, diced
3 carrots, quartered
2 green peppers
4 potatoes, peeled and cut in half

Sprinkle the salt, pepper and garlic powder on the meat. Heat the fat in a heavy saucepan or Dutch oven and brown the meat [...]]]></description>
		<wfw:commentRss>http://www.gourmet-foods.org/2007/10/01/pot-roast-with-vegetables/feed/</wfw:commentRss>
		</item>
		<item>
		<title>Sweet and Sour Meat Balls</title>
		<link>http://www.gourmet-foods.org/2007/10/01/sweet-and-sour-meat-balls/</link>
		<comments>http://www.gourmet-foods.org/2007/10/01/sweet-and-sour-meat-balls/#comments</comments>
		<pubDate>Mon, 01 Oct 2007 09:57:01 +0000</pubDate>
		<dc:creator>CBFoods</dc:creator>
		
		<category><![CDATA[Hamburger]]></category>

		<guid isPermaLink="false">http://www.gourmet-foods.org/2007/10/01/sweet-and-sour-meat-balls/</guid>
		<description><![CDATA[
1 ½ pounds ground beef
4 tablespoons grated onion
1 egg
2 teaspoons salt
1/8 teaspoon pepper
3 tablespoons cornstarch
2 tablespoons fat1 ½ cups beef stock
2 tablespoons lemon juice
1 lemon, thinly sliced
¼ cup seedless raisins
3 tablespoons sugar
6 gingersnaps, crushed

Mix the meat, onion, egg, 1 teaspoon salt and the pepper. Form mixture into 1 inch balls; lightly roll them in the [...]]]></description>
		<wfw:commentRss>http://www.gourmet-foods.org/2007/10/01/sweet-and-sour-meat-balls/feed/</wfw:commentRss>
		</item>
		<item>
		<title>Bread Stuffing</title>
		<link>http://www.gourmet-foods.org/2007/10/01/bread-stuffing/</link>
		<comments>http://www.gourmet-foods.org/2007/10/01/bread-stuffing/#comments</comments>
		<pubDate>Mon, 01 Oct 2007 09:53:06 +0000</pubDate>
		<dc:creator>Gourmet</dc:creator>
		
		<category><![CDATA[Stuffing]]></category>

		<guid isPermaLink="false">http://www.gourmet-foods.org/2007/10/01/bread-stuffing/</guid>
		<description><![CDATA[
1 onion, minced
1 green pepper, diced
3 stalks celery, sliced
3 tablespoons fat
6 slices bread
1 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon thyme
1 teaspoon paprika
1 egg

Cook the onion, green pepper and celery in the fat for 10 minutes, stirring occasionally. Soak the bread in water; squeeze dry and pull into small pieces. Add to the vegetables with the salt, [...]]]></description>
		<wfw:commentRss>http://www.gourmet-foods.org/2007/10/01/bread-stuffing/feed/</wfw:commentRss>
		</item>
		<item>
		<title>Potato Stuffing</title>
		<link>http://www.gourmet-foods.org/2007/10/01/potato-stuffing/</link>
		<comments>http://www.gourmet-foods.org/2007/10/01/potato-stuffing/#comments</comments>
		<pubDate>Mon, 01 Oct 2007 09:50:21 +0000</pubDate>
		<dc:creator>Cookie</dc:creator>
		
		<category><![CDATA[White]]></category>

		<guid isPermaLink="false">http://www.gourmet-foods.org/2007/10/01/potato-stuffing/</guid>
		<description><![CDATA[
2 cups grated potato, drained
½ cup minced onion
4 tablespoons potato flour
1 egg
1 ½ teaspoons salt
¼ teaspoon pepper

Mix all the ingredients and stuff main meat if part of meal.
]]></description>
		<wfw:commentRss>http://www.gourmet-foods.org/2007/10/01/potato-stuffing/feed/</wfw:commentRss>
		</item>
		<item>
		<title>Veal Goulash</title>
		<link>http://www.gourmet-foods.org/2007/10/01/veal-goulash/</link>
		<comments>http://www.gourmet-foods.org/2007/10/01/veal-goulash/#comments</comments>
		<pubDate>Mon, 01 Oct 2007 09:47:27 +0000</pubDate>
		<dc:creator>mmMaple</dc:creator>
		
		<category><![CDATA[Veal]]></category>

		<guid isPermaLink="false">http://www.gourmet-foods.org/2007/10/01/veal-goulash/</guid>
		<description><![CDATA[&#60;ul&#62;&#60;li&#62;2 pounds veal&#60;/li&#62;
&#60;li&#62;2 onions, diced&#60;/li&#62;
&#60;li&#62;3 tablespoons fat&#60;/li&#62;
&#60;li&#62;1 ½ teaspoon salt&#60;/li&#62;
&#60;li&#62;¼ teaspoon pepper&#60;/li&#62;
&#60;li&#62;2 teaspoons paprika&#60;/li&#62;
&#60;li&#62;2 green peppers, sliced&#60;/li&#62;
&#60;li&#62;¾ cup canned tomato sauce&#60;/li&#62;&#60;/ul&#62;
Cut the veal in 1 ½ inch cubes. Brown the veal and onions in the fat. Add the salt, pepper, paprika, green peppers and tomato sauce. Cover and cook over low heat 1 hour or [...]]]></description>
		<wfw:commentRss>http://www.gourmet-foods.org/2007/10/01/veal-goulash/feed/</wfw:commentRss>
		</item>
		<item>
		<title>Salso Con Carne E Funghi - Meat and Mushroom Sauce</title>
		<link>http://www.gourmet-foods.org/2007/09/30/salso-con-carne-e-funghi-meat-and-mushroom-sauce/</link>
		<comments>http://www.gourmet-foods.org/2007/09/30/salso-con-carne-e-funghi-meat-and-mushroom-sauce/#comments</comments>
		<pubDate>Mon, 01 Oct 2007 00:53:22 +0000</pubDate>
		<dc:creator>CBFoods</dc:creator>
		
		<category><![CDATA[Sauces]]></category>

		<guid isPermaLink="false">http://www.gourmet-foods.org/2007/09/30/salso-con-carne-e-funghi-meat-and-mushroom-sauce/</guid>
		<description><![CDATA[
½ lb. chopped beef

¼ cup olive oil

½ can tomato paste

1/8 tsp. crushed red pepper seeds

1 cup boiled sliced mushrooms

1 clove garlic

1 large can plum tomatoes

Salt and pepper to taste

Heat oil in saucepan; add mushrooms, garlic, pepper seeds, beef; simmer for 5 minutes; stir frequently. Add tomatoes; simmer over low flame for 45 minutes. Stir occasionally; [...]]]></description>
		<wfw:commentRss>http://www.gourmet-foods.org/2007/09/30/salso-con-carne-e-funghi-meat-and-mushroom-sauce/feed/</wfw:commentRss>
		</item>
		<item>
		<title>Spaghetti Con Melenzani Spaghetti with Eggplant</title>
		<link>http://www.gourmet-foods.org/2007/09/30/spaghetti-con-melenzani-spaghetti-with-eggplant/</link>
		<comments>http://www.gourmet-foods.org/2007/09/30/spaghetti-con-melenzani-spaghetti-with-eggplant/#comments</comments>
		<pubDate>Mon, 01 Oct 2007 00:51:42 +0000</pubDate>
		<dc:creator>AA Gifts</dc:creator>
		
		<category><![CDATA[Purple]]></category>

		<category><![CDATA[Spaghetti]]></category>

		<guid isPermaLink="false">http://www.gourmet-foods.org/2007/09/30/spaghetti-con-melenzani-spaghetti-with-eggplant/</guid>
		<description><![CDATA[
1 lb. spaghetti

1 large eggplant

1 large can plum tomatoes

1 clove garlic

1 tbs. chopped parsley

1 minced onion

2 ozs. Grated Parmesan cheese

4 tbs. olive oil

½ cup peanut oil

Salt and pepper to taste

Place olive oil in a saucepan; add onion, garlic, and parsley; cook 3 minutes. Add tomatoes, salt and pepper; simmer slowly for 1 hour. Stir frequently. [...]]]></description>
		<wfw:commentRss>http://www.gourmet-foods.org/2007/09/30/spaghetti-con-melenzani-spaghetti-with-eggplant/feed/</wfw:commentRss>
		</item>
		<item>
		<title>Pasticcio - Flaky Pie Crust</title>
		<link>http://www.gourmet-foods.org/2007/09/30/pasticcio-flaky-pie-crust/</link>
		<comments>http://www.gourmet-foods.org/2007/09/30/pasticcio-flaky-pie-crust/#comments</comments>
		<pubDate>Mon, 01 Oct 2007 00:50:03 +0000</pubDate>
		<dc:creator>Gourmet</dc:creator>
		
		<category><![CDATA[Pies]]></category>

		<guid isPermaLink="false">http://www.gourmet-foods.org/2007/09/30/pasticcio-flaky-pie-crust/</guid>
		<description><![CDATA[
2 ½ cups flour

1/3 cup ice water

1 tsp. almond extract

¾ tsp. salt

1 cup butter or shortening

Sift together flour and salt. Gently blend in shortening; add flavouring; gradually add sufficient water to hold ingredients together. Gently form a smooth ball. Cut in half.
Roll out dough in circular piece about ½ inch thick on lightly floured board. [...]]]></description>
		<wfw:commentRss>http://www.gourmet-foods.org/2007/09/30/pasticcio-flaky-pie-crust/feed/</wfw:commentRss>
		</item>
		<item>
		<title>Biscotti Al’anici - Aunt Lena’s Anise Slices</title>
		<link>http://www.gourmet-foods.org/2007/09/30/biscotti-al%e2%80%99anici-aunt-lena%e2%80%99s-anise-slices/</link>
		<comments>http://www.gourmet-foods.org/2007/09/30/biscotti-al%e2%80%99anici-aunt-lena%e2%80%99s-anise-slices/#comments</comments>
		<pubDate>Mon, 01 Oct 2007 00:49:13 +0000</pubDate>
		<dc:creator>Cookie</dc:creator>
		
		<category><![CDATA[Confectionery]]></category>

		<guid isPermaLink="false">http://www.gourmet-foods.org/2007/09/30/biscotti-al%e2%80%99anici-aunt-lena%e2%80%99s-anise-slices/</guid>
		<description><![CDATA[
6 eggs

1 lb. flour

6 drops anise oil

½ lb. butter or shortening

½ cup sugar

1 tsp. baking powder

½ tsp. salt

Beat 5 eggs with salt; add sugar; blend thoroughly.
Sift flour and baking powder; add to eggs and sugar mixture. Add anise oil (which may be purchased at the drugstore), softened butter or shortening; mix well. Knead until dough [...]]]></description>
		<wfw:commentRss>http://www.gourmet-foods.org/2007/09/30/biscotti-al%e2%80%99anici-aunt-lena%e2%80%99s-anise-slices/feed/</wfw:commentRss>
		</item>
		<item>
		<title>Pollo Alla Cacciatora - Chicken Hunter Styles</title>
		<link>http://www.gourmet-foods.org/2007/09/30/pollo-alla-cacciatora-chicken-hunter-styles/</link>
		<comments>http://www.gourmet-foods.org/2007/09/30/pollo-alla-cacciatora-chicken-hunter-styles/#comments</comments>
		<pubDate>Mon, 01 Oct 2007 00:46:59 +0000</pubDate>
		<dc:creator>mmMaple</dc:creator>
		
		<category><![CDATA[Chicken]]></category>

		<guid isPermaLink="false">http://www.gourmet-foods.org/2007/09/30/pollo-alla-cacciatora-chicken-hunter-styles/</guid>
		<description><![CDATA[Chicken Hunter Style #1

1 frying chicken (4 lbs)

4 small onions

5 tbs. olive oil

½ cup flour

1 clove garlic, chopped

1 cup canned tomatoes

1 cup sliced mushrooms

1 large green pepper

Salt and pepper to taste

Cut chicken into serving pieces. Season with salt and pepper; roll lightly in flour. Heat oil in skillet and brown chicken on all sides for [...]]]></description>
		<wfw:commentRss>http://www.gourmet-foods.org/2007/09/30/pollo-alla-cacciatora-chicken-hunter-styles/feed/</wfw:commentRss>
		</item>
		<item>
		<title>Kichlach Puffy Egg Cookies</title>
		<link>http://www.gourmet-foods.org/2007/09/29/kichlach-puffy-egg-cookies/</link>
		<comments>http://www.gourmet-foods.org/2007/09/29/kichlach-puffy-egg-cookies/#comments</comments>
		<pubDate>Sat, 29 Sep 2007 06:54:06 +0000</pubDate>
		<dc:creator>CBFoods</dc:creator>
		
		<category><![CDATA[Cookies]]></category>

		<guid isPermaLink="false">http://www.gourmet-foods.org/2007/09/29/kichlach-puffy-egg-cookies/</guid>
		<description><![CDATA[
3 eggs

½ cup salad oil

2 tablespoons sugar

1 cup sifted flour

¼ teaspoon salt

4 tablespoons poppy seeds (optional)

Beat the eggs until light, and then beat in the oil, sugar, flour and salt. Beat until very smooth. Stir in the poppy seeds, if you like.
Drop by the teaspoon onto a greased baking sheet, leaving about 3 inches between [...]]]></description>
		<wfw:commentRss>http://www.gourmet-foods.org/2007/09/29/kichlach-puffy-egg-cookies/feed/</wfw:commentRss>
		</item>
		<item>
		<title>Mock Scallops</title>
		<link>http://www.gourmet-foods.org/2007/09/29/mock-scallops/</link>
		<comments>http://www.gourmet-foods.org/2007/09/29/mock-scallops/#comments</comments>
		<pubDate>Sat, 29 Sep 2007 06:50:32 +0000</pubDate>
		<dc:creator>Cookie</dc:creator>
		
		<category><![CDATA[Halibut]]></category>

		<guid isPermaLink="false">http://www.gourmet-foods.org/2007/09/29/mock-scallops/</guid>
		<description><![CDATA[
2 pounds halibut, ½ inch thick
¾ cup sifted flour
1 ½ teaspoon salt
¼ teaspoon pepper
¼ teaspoon paprika
1 cup milk
6 tablespoons butter

Cut the halibut in ½ inch cubes to resemble bay scallops.
Mix together the flour, salt, pepper and paprika. Dip the cubes in the milk and then in the seasoned flour. 
Cook the scallops in the butter [...]]]></description>
		<wfw:commentRss>http://www.gourmet-foods.org/2007/09/29/mock-scallops/feed/</wfw:commentRss>
		</item>
		<item>
		<title>Roast Stuffed Goose</title>
		<link>http://www.gourmet-foods.org/2007/09/29/roast-stuffed-goose/</link>
		<comments>http://www.gourmet-foods.org/2007/09/29/roast-stuffed-goose/#comments</comments>
		<pubDate>Sat, 29 Sep 2007 06:49:07 +0000</pubDate>
		<dc:creator>AA Gifts</dc:creator>
		
		<category><![CDATA[Goose]]></category>

		<guid isPermaLink="false">http://www.gourmet-foods.org/2007/09/29/roast-stuffed-goose/</guid>
		<description><![CDATA[
12 pound goose
4 tablespoons rendered goose fat
1 cup diced onions
5 cups grated drained potatoes
1 egg, beaten
4 tablespoons salt
1 teaspoon pepper
1 tablespoon paprika
½ teaspoon garlic powder

Remove as much fat from the goose as possible. Grind or chop the liver and gizzard. Heat 4 tablespoons of the fat in a skillet and lightly brown the onions in [...]]]></description>
		<wfw:commentRss>http://www.gourmet-foods.org/2007/09/29/roast-stuffed-goose/feed/</wfw:commentRss>
		</item>
		<item>
		<title>Chicken A La King</title>
		<link>http://www.gourmet-foods.org/2007/09/29/chicken-a-la-king/</link>
		<comments>http://www.gourmet-foods.org/2007/09/29/chicken-a-la-king/#comments</comments>
		<pubDate>Sat, 29 Sep 2007 06:46:35 +0000</pubDate>
		<dc:creator>Gourmet</dc:creator>
		
		<category><![CDATA[Chicken]]></category>

		<guid isPermaLink="false">http://www.gourmet-foods.org/2007/09/29/chicken-a-la-king/</guid>
		<description><![CDATA[
4 tablespoons chicken fat
1 cup sliced mushrooms
4 tablespoons flour
½ teaspoon salt
1/8 teaspoon pepper
1 ¾ cups chicken stock
2 cups diced cooked chicken
1 pimento, chopped
2 tablespoons sherry

Heat the fat in a saucepan; cook the mushrooms in it for 5 minutes. Stir in the flour, salt and pepper. Gradually add the stock, stirring steadily until mixture reaches the [...]]]></description>
		<wfw:commentRss>http://www.gourmet-foods.org/2007/09/29/chicken-a-la-king/feed/</wfw:commentRss>
		</item>
		<item>
		<title>Sgombro Ripieno - Stuffed Mackerel</title>
		<link>http://www.gourmet-foods.org/2007/09/29/sgombro-ripieno-stuffed-mackerel-2/</link>
		<comments>http://www.gourmet-foods.org/2007/09/29/sgombro-ripieno-stuffed-mackerel-2/#comments</comments>
		<pubDate>Sat, 29 Sep 2007 06:41:54 +0000</pubDate>
		<dc:creator>mmMaple</dc:creator>
		
		<category><![CDATA[Mackerel]]></category>

		<guid isPermaLink="false">http://www.gourmet-foods.org/2007/09/29/sgombro-ripieno-stuffed-mackerel-2/</guid>
		<description><![CDATA[
3 mackerel (about 1 lb. each)

6 tbs. olive oil

1 chopped onion

1 cup bread crumbs

¼ cup grated Romano cheese

¼ cup fresh mushrooms, chopped

1 tbs. chopped parsley

1 tsp. fresh mint, chopped

1 slice lemon

Salt and pepper to taste

Have fish cleaned, slit down the center, and boned. Sprinkle inside with salt.
Stuffing: Heat half the olive oil in saucepan. Sauté [...]]]></description>
		<wfw:commentRss>http://www.gourmet-foods.org/2007/09/29/sgombro-ripieno-stuffed-mackerel-2/feed/</wfw:commentRss>
		</item>
		<item>
		<title>Agnellino Al Forno - Roasted Whole Baby Lamb</title>
		<link>http://www.gourmet-foods.org/2007/09/26/agnellino-al-forno-roasted-whole-baby-lamb/</link>
		<comments>http://www.gourmet-foods.org/2007/09/26/agnellino-al-forno-roasted-whole-baby-lamb/#comments</comments>
		<pubDate>Wed, 26 Sep 2007 07:34:43 +0000</pubDate>
		<dc:creator>Cookie</dc:creator>
		
		<category><![CDATA[Lamb]]></category>

		<guid isPermaLink="false">http://www.gourmet-foods.org/2007/09/26/agnellino-al-forno-roasted-whole-baby-lamb/</guid>
		<description><![CDATA[
1 baby lamb (about 8 lbs.)
12 strips bacon
3 large tart apples
6 cloves garlic
2 whole cloves
1 large onion, sliced
Salt and pepper to taste

Have lamb cleaned, dressed, and split for stuffing. Rub lightly, inside and out, with salt and pepper. With point of sharp knife make 3 small openings on each side of the lamb’ insert small [...]]]></description>
		<wfw:commentRss>http://www.gourmet-foods.org/2007/09/26/agnellino-al-forno-roasted-whole-baby-lamb/feed/</wfw:commentRss>
		</item>
	</channel>
</rss>
