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	<title>The Irish Cook</title>
	<link>http://www.mycookingblog.com/1-irishcook.php</link>
	<description>The cooking site where a bit of the blarney is always appreciated.  The aim is to prove the Irish can cook, and we do it with a bit of Irish wit.  So let's have some fun.  </description>
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	<pubDate>Sun, 20 Dec 2009 12:26:22 +0000</pubDate>
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    <item>
      <title><![CDATA[ANOTHER CAJUN THREE POT MEAL]]></title>
      <description><![CDATA[This traditional cajun three pot meal consists of fried catfish, hush puppies, and cajun cabbage with sausage. Besides the three recipes, this post will explore cajun ingredients. The 3 grains used in cajun cuisine and the Acadian food culture are corn, rice—long, medium, or short grain white and popcorn rice, and wheat. Rice proved to be a valuable commodity in early Acadiana. With an abundance of water and a hot, humid climate, rice could be grown practically anywhere in the region.]]></description>
      <link>http://www.mycookingblog.com/post/1-irishcook/17930/ANOTHER-CAJUN-THREE-POT-MEAL</link>
      <pubDate>Sat, 07 Nov 2009 10:03:25 +0000</pubDate>
      <category>Cajun Cuisine</category>
      <comments>http://www.mycookingblog.com/post/1-irishcook/17930/ANOTHER-CAJUN-THREE-POT-MEAL#cmt</comments>
    </item>
    <item>
      <title><![CDATA[A CAJUN THREE POT MEAL]]></title>
      <description><![CDATA[This authentic cajun three pot meal consists of cajun meatloaf, dirty rice, and cajun maquechou--a cajun dish with corn as its basis.  Cajun cuisine traditionally calls for a meat dish, a rice dish, and a vegetable dish--thus called the three pot meal.  It is named for the French-speaking Acadian or Cajun immigrants deported by the British from Acadia in Canada to the Acadiana region of Louisiana.  A rustic cuisine, it uses locally available ingredients, and preparation is kept simple.]]></description>
      <link>http://www.mycookingblog.com/post/1-irishcook/17923/A-CAJUN-THREE-POT-MEAL</link>
      <pubDate>Tue, 13 Oct 2009 08:50:00 +0000</pubDate>
      <category>Cajun Cuisine</category>
      <comments>http://www.mycookingblog.com/post/1-irishcook/17923/A-CAJUN-THREE-POT-MEAL#cmt</comments>
    </item>
    <item>
      <title><![CDATA[MENU: CAJUN RESTAURANT SAMPLING]]></title>
      <description><![CDATA[I am dedicating this post to my dear friend and college roommate Nancy.  We were both English majors at a small private girl's school near Buffalo.  What a time we had.  I still sometimes outright belly laugh or shed a tear at the roller coaster life we experienced as college students.  We literally grew up together.  We both left before graduation.  I stayed with the English regimen, but Nancy was smart and went into business.  She was co-owner of Dinosaur Bar-B-Que® until last year. ]]></description>
      <link>http://www.mycookingblog.com/post/1-irishcook/17921/MENU-CAJUN-RESTAURANT-SAMPLING</link>
      <pubDate>Sun, 11 Oct 2009 09:51:01 +0000</pubDate>
      <category>Menus</category>
      <comments>http://www.mycookingblog.com/post/1-irishcook/17921/MENU-CAJUN-RESTAURANT-SAMPLING#cmt</comments>
    </item>
    <item>
      <title><![CDATA[MENU: CHILDREN FRIENDLY HALLOWEEN DINNER]]></title>
      <description><![CDATA[I teach English at the local community college, and every year there is a children's costume party on campus in the student center.  Last year I brought my granddaughter Claudia Paige and her BFF Caroline.  The children enjoyed a variety of Halloween games and contests, candies, goodie bags, etc.  The highlight was the Halloween dinner.  This was the menu that everyone enjoyed.  My personal favorite was the ripe olives stuffed with cheese.  The black and orange made for a festive Halloween dish.]]></description>
      <link>http://www.mycookingblog.com/post/1-irishcook/17899/MENU-CHILDREN-FRIENDLY-HALLOWEEN-DINNER</link>
      <pubDate>Sat, 10 Oct 2009 09:55:55 +0000</pubDate>
      <category>Menus</category>
      <comments>http://www.mycookingblog.com/post/1-irishcook/17899/MENU-CHILDREN-FRIENDLY-HALLOWEEN-DINNER#cmt</comments>
    </item>
    <item>
      <title><![CDATA[THE LAST TWO CHILDREN FRIENDLY HORS D'OEUVRES]]></title>
      <description><![CDATA[The bases of these last two children friendly hors d'oeuvres are cherry tomatoes and radishes. You could subsititue mushrooms, flat pieces of cheese, or colossal pitted ripe olives.  Again, I will include the adult recipes so you will have those as well and just substitute your children's or grandchildren's favorite toppings.  Now on to that first meal on Irish soil.  It left much to be desired.  Even though I had my trusty traveler's guide to Ireland with me, I was too preoccupied for that.]]></description>
      <link>http://www.mycookingblog.com/post/1-irishcook/17803/THE-LAST-TWO-CHILDREN-FRIENDLY-HORS-DOEUVRES</link>
      <pubDate>Fri, 09 Oct 2009 19:25:15 +0000</pubDate>
      <category>Hors d'oeuvres/Appetizers</category>
      <comments>http://www.mycookingblog.com/post/1-irishcook/17803/THE-LAST-TWO-CHILDREN-FRIENDLY-HORS-DOEUVRES#cmt</comments>
    </item>
    <item>
      <title><![CDATA[MORE CHILDREN FRIENDLY HORS D'OEUVRES]]></title>
      <description><![CDATA[The base of these hors d'oeuvres is celery, and kids just love to cut the celery barquettes and top them will all their favorites. Again I will offer the recipe from the hors d'oeuvres cookbook by Eric Treuille and Victoria Blashford-Snell so you will have adult appetizers as well. When we got off the plane in Shannon, I handed our passports to the agent. He just waved us on to the customs agent. When he heard I was with my two children, he too let us pass without opening a single suitcase.]]></description>
      <link>http://www.mycookingblog.com/post/1-irishcook/17802/MORE-CHILDREN-FRIENDLY-HORS-DOEUVRES</link>
      <pubDate>Sun, 04 Oct 2009 09:09:56 +0000</pubDate>
      <category>Hors d'oeuvres/Appetizers</category>
      <comments>http://www.mycookingblog.com/post/1-irishcook/17802/MORE-CHILDREN-FRIENDLY-HORS-DOEUVRES#cmt</comments>
    </item>
    <item>
      <title><![CDATA[CHILDREN FRIENDLY HORS D'OEUVRES]]></title>
      <description><![CDATA[The base of these hors d'oeuvres is cucumber. Kids love to cut out the cucumber rounds and top them by themselves. I will include the toppings as presented in the appetizer book I like, but you could top them with all your children's favorites: peanut butter, marshmallow, fruits, jams, cheese, Nutella®, hard boiled eggs, egg salad, chicken, olive, nuts, etc. The possibilites are as limitess as your children's imaginations. Have some fun in the kitchen this weekend with your kids or grandkids. ]]></description>
      <link>http://www.mycookingblog.com/post/1-irishcook/17801/CHILDREN-FRIENDLY-HORS-DOEUVRES</link>
      <pubDate>Sun, 20 Sep 2009 20:02:00 +0000</pubDate>
      <category>Hors d'oeuvres/Appetizers</category>
      <comments>http://www.mycookingblog.com/post/1-irishcook/17801/CHILDREN-FRIENDLY-HORS-DOEUVRES#cmt</comments>
    </item>
    <item>
      <title><![CDATA[MINI HAMBURGERS AND MINI TUNA BURGERS]]></title>
      <description><![CDATA[It was 1983. I was teaching English at a residential facility for troubled girls placed by NYS courts. I loved my job. I loved my home. I loved my friends. Life was good except for a couple of things. I was watching the creativity of my children erode. Whereas they were once curious and imaginative not only in their play but in the essence of their personalities, now I was seeing 9 and 13-year olds watching the 20th rerun of The Brady Bunch. They were sponges simply soaking up pop culture.]]></description>
      <link>http://www.mycookingblog.com/post/1-irishcook/17800/MINI-HAMBURGERS-AND-MINI-TUNA-BURGERS</link>
      <pubDate>Wed, 16 Sep 2009 08:12:48 +0000</pubDate>
      <category>Hors d'oeuvres/Appetizers</category>
      <comments>http://www.mycookingblog.com/post/1-irishcook/17800/MINI-HAMBURGERS-AND-MINI-TUNA-BURGERS#cmt</comments>
    </item>
    <item>
      <title><![CDATA[NILE BLUE CHEESE ARUGULA AND RAISINS, FENNEL, GRAPES FOCACCINE]]></title>
      <description><![CDATA[For those of you just beginning to read this blog, my children Erin and Eli and I lived in Ireland during the mid-eighties.  We traveled through all of the British Isles and holidayed in the Canary Islands for Christmas and toured Israel and Egypt before finally returning home to New York State.  Many, but not all, of these recipes are from restaurant menus during that time.  I have been posting many hors d'oeuvres recipes because we had such an incredible variety during our Egyptian cruise.  ]]></description>
      <link>http://www.mycookingblog.com/post/1-irishcook/17795/NILE-BLUE-CHEESE-ARUGULA-AND-RAISINS-FENNEL-GRAPES-FOCACCINE</link>
      <pubDate>Sun, 13 Sep 2009 09:10:00 +0000</pubDate>
      <category>Hors d'oeuvres/Appetizers</category>
      <comments>http://www.mycookingblog.com/post/1-irishcook/17795/NILE-BLUE-CHEESE-ARUGULA-AND-RAISINS-FENNEL-GRAPES-FOCACCINE#cmt</comments>
    </item>
    <item>
      <title><![CDATA[NILE FOCACCINE FARCITE HORS D'OEUVRES]]></title>
      <description><![CDATA[I have always loved the taste of mushrooms whether raw, grilled, or sautéed. This hors d'oeuvres is called focaccine farcite with wild mushrooms. I am intrigued with true wild mushrooms and would love to forage through the forest and fields to find them. Reading some of the many books published on the topic of safe retrieval of the fungi is on my retirement to-do-list. Until then, conveniently many mushrooms that are considered wild are also cultivated like the morel, chanterelle, and porcini.]]></description>
      <link>http://www.mycookingblog.com/post/1-irishcook/17674/NILE-FOCACCINE-FARCITE-HORS-DOEUVRES</link>
      <pubDate>Fri, 11 Sep 2009 09:01:33 +0000</pubDate>
      <category>Hors d'oeuvres/Appetizers</category>
      <comments>http://www.mycookingblog.com/post/1-irishcook/17674/NILE-FOCACCINE-FARCITE-HORS-DOEUVRES#cmt</comments>
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