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	<title>Newsletter Clips &#187; vegetable recipes</title>
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		<title>Creamy Corn Casserole Recipe</title>
		<link>http://newsletterclips.com/creamy-corn-casserole-recipe/</link>
		<comments>http://newsletterclips.com/creamy-corn-casserole-recipe/#comments</comments>
		<pubDate>Sun, 25 Sep 2011 19:59:15 +0000</pubDate>
		<dc:creator>newsletterclips</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Vegetables]]></category>
		<category><![CDATA[vegetable recipes]]></category>

		<guid isPermaLink="false">http://newsletterclips.com/?p=1091</guid>
		<description><![CDATA[1 can creamed corn
1 can whole corn
1 - 8 oz. carton sour cream
2 eggs, beaten
1 stick butter, melted
1 box Jiffy corn muffin mix]]></description>
			<content:encoded><![CDATA[<p>1 can creamed corn<br />
1 can whole corn<br />
1 &#8211; 8 oz. carton sour cream<br />
2 eggs, beaten<br />
1 stick butter, melted<br />
1 box Jiffy corn muffin mix</p>
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		<title>Quick Cucumber Fixes</title>
		<link>http://newsletterclips.com/quick-cucumber-fixes/</link>
		<comments>http://newsletterclips.com/quick-cucumber-fixes/#comments</comments>
		<pubDate>Mon, 04 Aug 2008 19:38:18 +0000</pubDate>
		<dc:creator>newsletterclips</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Vegetables]]></category>
		<category><![CDATA[cucumbers]]></category>
		<category><![CDATA[vegetable recipes]]></category>

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		<description><![CDATA[Good Old-Fashioned Cucumbers: Slice thin, with onions, pepper, salt to taste. Cover cucumbers with 3-1 ratio between vinegar and water. Fried Cucumbers: Take off the rinds in long pieces, a quarter of an inch thick; season them with pepper and salt; dip them in flour, and fry them in butter (or desired oil).]]></description>
			<content:encoded><![CDATA[<p><strong>Good Old-Fashioned Cucumbers: </strong>Slice thin, with<br />
onions, pepper, salt to taste.  Cover cucumbers with 3-1<br />
ratio between vinegar and water.</p>
<p><strong>Fried Cucumbers:</strong> Take off the rinds in long pieces, a quarter of an<br />
inch thick; season them with pepper and salt; dip them in flour, and fry<br />
them in butter (or desired oil).</p>
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