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	<title>Save the Stitches! &#187; entrees</title>
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	<description>Saving our heritage, one stitch at a time.</description>
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		<title>Sloppy Joes</title>
		<link>http://www.nordicneedle.net/2012/01/28/sloppy-joes-2/</link>
		<comments>http://www.nordicneedle.net/2012/01/28/sloppy-joes-2/#comments</comments>
		<pubDate>Sat, 28 Jan 2012 20:14:16 +0000</pubDate>
		<dc:creator>Ryan</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[entrees]]></category>

		<guid isPermaLink="false">http://www.nordicneedle.net/?p=2275</guid>
		<description><![CDATA[SLOPPY JOES 1 pound lean ground beef 1/4 cup chopped onion (add more if you like onion) 1/4 cup chopped green bell pepper (optional, Chris did not use bell peppers) 1 teaspoon prepared yellow mustard 3/4 cup ketchup 1/2 teaspoon garlic powder 3 teaspoons brown sugar salt and pepper Over medium heat, brown the ground [...]]]></description>
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		<title>Chicken Bundles from Dorothy Dale</title>
		<link>http://www.nordicneedle.net/2012/01/20/chicken-bundles-from-dorothy-dale/</link>
		<comments>http://www.nordicneedle.net/2012/01/20/chicken-bundles-from-dorothy-dale/#comments</comments>
		<pubDate>Fri, 20 Jan 2012 19:32:13 +0000</pubDate>
		<dc:creator>Ryan</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[entrees]]></category>

		<guid isPermaLink="false">http://www.nordicneedle.net/?p=2272</guid>
		<description><![CDATA[Chicken Bundles from Dorothy Dale Excellent luncheon dish. Serves 8 3 oz. cream cheese 2 T melted butter 2 cups cubed, cooked chicken 2 T milk 1 T chopped onion Salt and pepper to taste a little lemon juice one-half cup chopped mushrooms (optional) 1 can (tube) Pillsbury Crescent Rolls Three-fourths cup crushed seasoned croutons [...]]]></description>
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		<title>Egg Bake</title>
		<link>http://www.nordicneedle.net/2011/12/22/egg-bake-3/</link>
		<comments>http://www.nordicneedle.net/2011/12/22/egg-bake-3/#comments</comments>
		<pubDate>Thu, 22 Dec 2011 19:59:46 +0000</pubDate>
		<dc:creator>Ryan</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[entrees]]></category>

		<guid isPermaLink="false">http://www.nordicneedle.net/?p=2260</guid>
		<description><![CDATA[Egg Bake 3 cups milk 2 T parsley three-fourths tsp. dry mustard one-fourth tsp. salt 6 eggs, beaten 10 slices white or whole wheat bread, crusts removed and cubed 2 cups American cheese, cubed or shredded 2 cups meat of your choice; chopped ham, pork sausage fried and crumbled or bacon fried and crumbled (Note [...]]]></description>
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		<title>Mediterranean Pasta with Roasted Tomatoes</title>
		<link>http://www.nordicneedle.net/2011/10/28/mediterranean-pasta-with-roasted-tomatoes/</link>
		<comments>http://www.nordicneedle.net/2011/10/28/mediterranean-pasta-with-roasted-tomatoes/#comments</comments>
		<pubDate>Fri, 28 Oct 2011 20:11:57 +0000</pubDate>
		<dc:creator>Ryan</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[entrees]]></category>

		<guid isPermaLink="false">http://www.nordicneedle.net/?p=2206</guid>
		<description><![CDATA[Mediterranean Pasta with Roasted Tomatoes 24 plum tomatoes, halved lengthwise 1/2 cup olive oil 2 cloves garlic, minced 1 Tbsp Italian seasoning 1/2 tsp crushed red pepper 1/2 tsp sea salt 1/4 tsp coarse ground pepper 8 oz pasta 1 pound chicken, roasted and chopped Place tomatoes cut side up in foil lined pan. Mix [...]]]></description>
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		<title>Baked Eggs, by Margaret Feyh</title>
		<link>http://www.nordicneedle.net/2011/09/22/baked-eggs-by-margaret-feyh/</link>
		<comments>http://www.nordicneedle.net/2011/09/22/baked-eggs-by-margaret-feyh/#comments</comments>
		<pubDate>Thu, 22 Sep 2011 22:45:54 +0000</pubDate>
		<dc:creator>Ryan</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[entrees]]></category>

		<guid isPermaLink="false">http://www.nordicneedle.net/?p=2176</guid>
		<description><![CDATA[Baked Eggs, by Margaret Feyh Ingredients: For Sauce: 4 slices bacon, cooked slightly crispy and drained 1/2 pound dried beef, chopped into 1/2&#34; or smaller pieces (you can substitute chopped ham or browned sausage, crumbled) 1/4 cup butter 1/2 cup flour 4 cups milk For egg base: 16 eggs 1/2 cup butter 1 can evaporated [...]]]></description>
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		<title>Tarragon Chicken</title>
		<link>http://www.nordicneedle.net/2011/08/19/tarragon-chicken/</link>
		<comments>http://www.nordicneedle.net/2011/08/19/tarragon-chicken/#comments</comments>
		<pubDate>Fri, 19 Aug 2011 19:42:07 +0000</pubDate>
		<dc:creator>Ryan</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[entrees]]></category>

		<guid isPermaLink="false">http://www.nordicneedle.net/?p=2135</guid>
		<description><![CDATA[TARRAGON CHICKEN 4 skinless boneless chicken breast halves 2 T olive oil Salt &#038; Pepper to taste 3/4 teaspoon dried tarragon 1 T Dijon mustard 1/2 cup cream Season chicken breasts with salt and pepper. Brown on both sides over medium high heat. Turn heat down to medium, cover, and continue cooking an additional 15 [...]]]></description>
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		<title>Wild Rice and Mushroom Casserole</title>
		<link>http://www.nordicneedle.net/2011/08/04/wild-rice-and-mushroom-casserole/</link>
		<comments>http://www.nordicneedle.net/2011/08/04/wild-rice-and-mushroom-casserole/#comments</comments>
		<pubDate>Thu, 04 Aug 2011 18:48:01 +0000</pubDate>
		<dc:creator>Ryan</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[entrees]]></category>

		<guid isPermaLink="false">http://www.nordicneedle.net/?p=2105</guid>
		<description><![CDATA[WILD RICE and MUSHROOM CASSEROLE 1 c. wild rice (washed, uncooked) 8 oz. fresh mushrooms, washed and sliced 1/2 cup butter or margarine 3 T grated onion 1/2 c. slivered water chestnuts Combine above ingredients in skillet and brown until onions and mushrooms are tender. Add to 3 cups chicken broth in a “sprayed” casserole. [...]]]></description>
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		<title>Ham Recipe</title>
		<link>http://www.nordicneedle.net/2011/04/14/ham-recipe/</link>
		<comments>http://www.nordicneedle.net/2011/04/14/ham-recipe/#comments</comments>
		<pubDate>Thu, 14 Apr 2011 19:27:12 +0000</pubDate>
		<dc:creator>Ryan</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[entrees]]></category>

		<guid isPermaLink="false">http://www.nordicneedle.net/?p=1842</guid>
		<description><![CDATA[Ham Recipe 1 bone-in ham (any size) 1 cup brown sugar 1 cup beer – any kind 1 cup lemon juice 1 cup honey Chopped onions and garlic if desired Mix together all the ingredients and pour over ham which has been placed in a cooking bag, like you would a turkey. Close and cook [...]]]></description>
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		<slash:comments>0</slash:comments>
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		<title>Chicken and Asparagus</title>
		<link>http://www.nordicneedle.net/2011/04/01/chicken-and-asparagus/</link>
		<comments>http://www.nordicneedle.net/2011/04/01/chicken-and-asparagus/#comments</comments>
		<pubDate>Fri, 01 Apr 2011 20:48:22 +0000</pubDate>
		<dc:creator>Ryan</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[entrees]]></category>

		<guid isPermaLink="false">http://www.nordicneedle.net/?p=1836</guid>
		<description><![CDATA[Chicken and Asparagus one and one-half pounds fresh asparagus spears 4 boneless skinless chicken breast halves 2 Tablespoons cooking oil salt and pepper to taste 2 cloves garlic, finely chopped 1 can condensed cream of chicken soup, undiluted one-half cup mayonnaise 1 teaspoon lemon juice 1 cup shredded cheddar cheese Place asparagus in a greased [...]]]></description>
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		<slash:comments>0</slash:comments>
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		<title>Pit Barbecue Sauce</title>
		<link>http://www.nordicneedle.net/2011/02/17/pit-barbecue-sauce/</link>
		<comments>http://www.nordicneedle.net/2011/02/17/pit-barbecue-sauce/#comments</comments>
		<pubDate>Thu, 17 Feb 2011 20:58:06 +0000</pubDate>
		<dc:creator>Ryan</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[entrees]]></category>
		<category><![CDATA[sauces]]></category>

		<guid isPermaLink="false">http://www.nordicneedle.net/?p=1744</guid>
		<description><![CDATA[Pit Barbecue Sauce one-fourth cup vinegar 1 cup ketchup one-half cup chopped onion one-half cup brown sugar salt to taste 2 tsp. dry mustard 2 T. Worcestershire sauce one-half cup or less butter juice of one lemon and grated rind, if desired Pre-heat oven to 425 degrees and place country style pork ribs in a [...]]]></description>
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