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	<title>Margie's Homestyle Recipes &#187; Fruit &amp; Vegetable</title>
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	<link>http://www.cookingwithmargie.com</link>
	<description>Family Secret Healthy Recipes</description>
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		<title>Stuffed Zucchini</title>
		<link>http://www.cookingwithmargie.com/fruits-vegetables/stuffed-zucchini/</link>
		<comments>http://www.cookingwithmargie.com/fruits-vegetables/stuffed-zucchini/#comments</comments>
		<pubDate>Fri, 23 Jan 2009 01:52:44 +0000</pubDate>
		<dc:creator>Margie</dc:creator>
				<category><![CDATA[Fruit & Vegetable]]></category>
		<category><![CDATA[zucchini]]></category>

		<guid isPermaLink="false">http://www.cookingwithmargie.com/?p=298</guid>
		<description><![CDATA[2 medium zucchini, parboiled and seeded 
1 c. cottage cheese
1/4 c. onion, minced
1/2 c. parmesan cheese
2 T. parsley, chopped
1 egg, beaten
1/4 c. buttered bread crumbs
In a large bowl, mix together the cottage cheese, onion, parmesan cheese, parsley and egg.  Cut zucchini in half lengthways. Stuff mixture into zucchini and top with butter bread crumbs.  Place on [...]]]></description>
			<content:encoded><![CDATA[<p>2 medium zucchini, parboiled and seeded </p>
<p>1 c. cottage cheese</p>
<p>1/4 c. onion, minced</p>
<p>1/2 c. parmesan cheese</p>
<p>2 T. parsley, chopped</p>
<p>1 egg, beaten</p>
<p>1/4 c. buttered bread crumbs</p>
<p>In a large bowl, mix together the cottage cheese, onion, parmesan cheese, parsley and egg.  Cut zucchini in half lengthways. Stuff mixture into zucchini and top with butter bread crumbs.  Place on a baking sheet and bake at 350 degrees for 15 &#8211; 20 mins. Makes 4 servings. These can also be gently wrapped in aluminum foil and cooked on outside on a bbq grill. Cook on low temperature. Cooking time will vary so watch closely.</p>
<p>This recipe came from Nana in 1979.</p>

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		<item>
		<title>Jello Fruit Salad</title>
		<link>http://www.cookingwithmargie.com/salad/jello-fruit-salad/</link>
		<comments>http://www.cookingwithmargie.com/salad/jello-fruit-salad/#comments</comments>
		<pubDate>Sat, 03 Jan 2009 00:13:08 +0000</pubDate>
		<dc:creator>Margie</dc:creator>
				<category><![CDATA[Fruit & Vegetable]]></category>
		<category><![CDATA[Salads & Dressings]]></category>

		<guid isPermaLink="false">http://www.cookingwithmargie.com/?p=79</guid>
		<description><![CDATA[3 small packages strawberry Jello
2 packages frozen strawberries (10 oz. each)
1 large can crushed pineapple
3 bananas
1 sour cream (16 oz)
Boil 3 cups water &#38; dissolve Jello. Add strawberries, pineapple and their juice to Jello. In a 9X13&#8243; pan, line the bottom with sliced bananas. Pour 1/2 of the Jello mixture over bananas. Refrigerate until well set [...]]]></description>
			<content:encoded><![CDATA[<p>3 small packages strawberry Jello</p>
<p>2 packages frozen strawberries (10 oz. each)</p>
<p>1 large can crushed pineapple</p>
<p>3 bananas</p>
<p>1 sour cream (16 oz)</p>
<p>Boil 3 cups water &amp; dissolve Jello. Add strawberries, pineapple and their juice to Jello. In a 9X13&#8243; pan, line the bottom with sliced bananas. Pour 1/2 of the Jello mixture over bananas. Refrigerate until well set (several hours or overnight) Leave the other 1/2 of mixture out of the refrigerator so it does not set. When pan in refrigerator is set, spoon sour cream over top and spread to form a layer. Pour the remaining Jello mixture over the sour cream. Put back into the refrigerator until set (several hours).</p>
<p>This recipe is from Beth in 1981.</p>

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		<item>
		<title>Spinach Salad</title>
		<link>http://www.cookingwithmargie.com/salad/spinach-salad/</link>
		<comments>http://www.cookingwithmargie.com/salad/spinach-salad/#comments</comments>
		<pubDate>Thu, 01 Jan 2009 23:44:46 +0000</pubDate>
		<dc:creator>Margie</dc:creator>
				<category><![CDATA[Fruit & Vegetable]]></category>
		<category><![CDATA[Salads & Dressings]]></category>

		<guid isPermaLink="false">http://www.cookingwithmargie.com/?p=74</guid>
		<description><![CDATA[1 lb. fresh spinach
1 can waterchestnuts, drained &#38; sliced
1 can bean spouts (16 oz) drained
4 green onions, thinly sliced
6-8 slices cooked bacon, crumbled
1/2 c. sugar
1/3 c. catsup
1 c. salad oil
2 T. worchestershire sauce
Wash spinach &#38; tear into bite size pieces. combine the first 4 ingredients. Blend well the sugar, catsup, oil &#38; worcestershire sauce for [...]]]></description>
			<content:encoded><![CDATA[<p>1 lb. fresh spinach</p>
<p>1 can waterchestnuts, drained &amp; sliced</p>
<p>1 can bean spouts (16 oz) drained</p>
<p>4 green onions, thinly sliced</p>
<p>6-8 slices cooked bacon, crumbled</p>
<p>1/2 c. sugar</p>
<p>1/3 c. catsup</p>
<p>1 c. salad oil</p>
<p>2 T. worchestershire sauce</p>
<p>Wash spinach &amp; tear into bite size pieces. combine the first 4 ingredients. Blend well the sugar, catsup, oil &amp; worcestershire sauce for the dressing. Sprinkle on bacon just before adding the dressing. 1/2 of the dressing might be enough.</p>
<p>Makes 6-8 servings</p>
<p>Recipe from Nana in 1978.</p>

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		<item>
		<title>Corn Casserole</title>
		<link>http://www.cookingwithmargie.com/fruits-vegetables/corn-casserole/</link>
		<comments>http://www.cookingwithmargie.com/fruits-vegetables/corn-casserole/#comments</comments>
		<pubDate>Wed, 31 Dec 2008 16:45:28 +0000</pubDate>
		<dc:creator>Margie</dc:creator>
				<category><![CDATA[Fruit & Vegetable]]></category>

		<guid isPermaLink="false">http://www.cookingwithmargie.com/?p=72</guid>
		<description><![CDATA[Mix together:
1 stick butter, softened
8 oz. sour cream
2 eggs
1 box of Jiffy corn muffin mix (8.5 oz)
1 can whole corn (drained)
1 can creamed corn
Pour into 3 qt. casserole dish or 9X13&#8243; pan. Bake at 450 degrees for 45 mins &#8211; 1 hour.
If you double the recipe, still use only 1 stick of butter.

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			<content:encoded><![CDATA[<p>Mix together:</p>
<p>1 stick butter, softened</p>
<p>8 oz. sour cream</p>
<p>2 eggs</p>
<p>1 box of Jiffy corn muffin mix (8.5 oz)</p>
<p>1 can whole corn (drained)</p>
<p>1 can creamed corn</p>
<p>Pour into 3 qt. casserole dish or 9X13&#8243; pan. Bake at 450 degrees for 45 mins &#8211; 1 hour.</p>
<p>If you double the recipe, still use only 1 stick of butter.</p>

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