rp({"version":"1.0","encoding":"UTF-8","feed":{"xmlns":"http://www.w3.org/2005/Atom","xmlns$openSearch":"http://a9.com/-/spec/opensearchrss/1.0/","xmlns$georss":"http://www.georss.org/georss","xmlns$thr":"http://purl.org/syndication/thread/1.0","id":{"$t":"tag:blogger.com,1999:blog-1649472073602926502"},"updated":{"$t":"2010-09-06T02:25:58.698-04:00"},"title":{"type":"text","$t":"Strictly Good Food.com"},"subtitle":{"type":"html","$t":"Home to the Best Damn Recipes Ever!"},"link":[{"rel":"http://schemas.google.com/g/2005#feed","type":"application/atom+xml","href":"http://www.strictlygoodfood.com/feeds/posts/default"},{"rel":"self","type":"application/atom+xml","href":"http://www.blogger.com/feeds/1649472073602926502/posts/default?alt\u003djson-in-script\u0026orderby\u003dpublished"},{"rel":"alternate","type":"text/html","href":"http://www.strictlygoodfood.com/"},{"rel":"hub","href":"http://pubsubhubbub.appspot.com/"},{"rel":"next","type":"application/atom+xml","href":"http://www.blogger.com/feeds/1649472073602926502/posts/default?alt\u003djson-in-script\u0026start-index\u003d26\u0026max-results\u003d25\u0026orderby\u003dpublished"}],"author":[{"name":{"$t":"The Cinema Hub"},"uri":{"$t":"http://www.blogger.com/profile/15432539408881059022"},"email":{"$t":"noreply@blogger.com"}}],"generator":{"version":"7.00","uri":"http://www.blogger.com","$t":"Blogger"},"openSearch$totalResults":{"$t":"216"},"openSearch$startIndex":{"$t":"1"},"openSearch$itemsPerPage":{"$t":"25"},"entry":[{"id":{"$t":"tag:blogger.com,1999:blog-1649472073602926502.post-9064629832912547193"},"published":{"$t":"2010-09-06T03:00:00.000-04:00"},"updated":{"$t":"2010-09-06T02:25:58.712-04:00"},"title":{"type":"text","$t":"Welcome!"},"content":{"type":"html","$t":"\u003cdiv align\u003d\"left\"\u003e\u003cspan style\u003d\"font-family:arial;\"\u003eWelcome to \u003cstrong\u003eStrictly Good Food.com\u003c/strong\u003e – Home to the Best Damn Recipes Ever! \u003c/span\u003e\u003cspan style\u003d\"font-family:arial;\"\u003e\u003cbr /\u003e\u003cbr /\u003e\u003c/span\u003e\u003c/div\u003e\u003cp\u003e\u003cspan style\u003d\"font-family:arial;\"\u003e\u003cimg style\u003d\"TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 400px\" id\u003d\"BLOGGER_PHOTO_ID_5349311504134192354\" border\u003d\"0\" alt\u003d\"\" src\u003d\"http://3.bp.blogspot.com/_GqDKwrgtiRs/SjySeJzUPOI/AAAAAAAAAEI/oDIyPRc43yg/s400/goodfood.jpg\" /\u003e\u003cbr /\u003eOur team of highly picky eaters collects and gathers recipes that are the best of the best to bring you delicious, mouth-watering, flavorful, and truly awesome meals for you and your family. Simply browse through the Categories list (to the right) or check what’s new above and start cooking today!\u003cbr /\u003e\u003cbr /\u003eAnd don’t forget to subscribe as we’ll be updating content frequently, so don't miss out!\u003c/span\u003e\u003c/p\u003e\u003cp\u003e\u003cspan style\u003d\"COLOR: rgb(255,255,255);font-family:Arial;\" \u003eFood \u003c/span\u003e\u003c/p\u003e\u003cp\u003e\u003cspan style\u003d\"COLOR: rgb(255,255,255);font-family:Arial;\" \u003erecipes \u003c/span\u003e\u003c/p\u003e\u003cp\u003e\u003cspan style\u003d\"font-family:Arial;\"\u003e\u003cspan style\u003d\"COLOR: rgb(255,255,255)\"\u003egroceries\u003c/span\u003e \u003c/span\u003e\u003c/p\u003e\u003cdiv class\u003d\"blogger-post-footer\"\u003e\u003cscript type\u003d\"text/javascript\"\u003e\u003c!--\ngoogle_ad_client \u003d \"pub-7694540679380346\";\n/* 250x250, created 6/19/09 FOR STRICTLY GOOD FOOD.COM */\ngoogle_ad_slot \u003d \"7077993227\";\ngoogle_ad_width \u003d 250;\ngoogle_ad_height \u003d 250;\n//--\u003e\n\u003c/script\u003e\n\u003cscript type\u003d\"text/javascript\"\nsrc\u003d\"http://pagead2.googlesyndication.com/pagead/show_ads.js\"\u003e\n\u003c/script\u003e\u003cimg width\u003d'1' height\u003d'1' src\u003d'https://blogger.googleusercontent.com/tracker/1649472073602926502-9064629832912547193?l\u003dwww.strictlygoodfood.com' alt\u003d'' /\u003e\u003c/div\u003e"},"link":[{"rel":"edit","type":"application/atom+xml","href":"http://www.blogger.com/feeds/1649472073602926502/posts/default/9064629832912547193"},{"rel":"self","type":"application/atom+xml","href":"http://www.blogger.com/feeds/1649472073602926502/posts/default/9064629832912547193"},{"rel":"alternate","type":"text/html","href":"http://www.strictlygoodfood.com/2009/06/welcome.html","title":"Welcome!"}],"author":[{"name":{"$t":"The Cinema Hub"},"uri":{"$t":"http://www.blogger.com/profile/15432539408881059022"},"email":{"$t":"noreply@blogger.com"},"gd$extendedProperty":{"xmlns$gd":"http://schemas.google.com/g/2005","name":"OpenSocialUserId","value":"10852560053917369979"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"http://3.bp.blogspot.com/_GqDKwrgtiRs/SjySeJzUPOI/AAAAAAAAAEI/oDIyPRc43yg/s72-c/goodfood.jpg","height":"72","width":"72"}},{"id":{"$t":"tag:blogger.com,1999:blog-1649472073602926502.post-3297379656656512808"},"published":{"$t":"2010-09-06T02:21:00.002-04:00"},"updated":{"$t":"2010-09-06T02:25:45.356-04:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Desserts"}],"title":{"type":"text","$t":"Miniature Cheesecakes"},"content":{"type":"html","$t":"\u003cspan style\u003d\"font-family:arial;font-size:130%;\"\u003e\u003cstrong\u003e\u003e 3/4 stick butter or margarine\u003cbr /\u003e\u003e 1 1/2 cups grham-cracker crumbs\u003cbr /\u003e\u003e 1/2 pound dry cottage cheese\u003cbr /\u003e\u003e 1/2 pound cream cheese\u003cbr /\u003e\u003e 1/2 pint sour cream\u003cbr /\u003e\u003e 3/4 cup sugar\u003cbr /\u003e\u003e 3 eggs\u003cbr /\u003e\u003e 1 teaspoon vanilla\u003cbr /\u003e\u003e 1 can cherry and/or blueberry pie filling\u003c/strong\u003e\u003cbr /\u003e\u003cspan style\u003d\"color:#ffffff;\"\u003e-\u003c/span\u003e\u003cbr /\u003eMelt butter. Combine with crumbs; set aside. With mixer combine cottage cheese, cream cheese, and sour cream until blended. Add sugar, then eggs and vanilla. Spin in blender or food processor 1 minute or until smooth.\u003cbr /\u003e\u003cspan style\u003d\"color:#ffffff;\"\u003e----\u003c/span\u003e Line miniature muffin tins with paper cupcake liners. Put 1 teaspoon crumb mixture in each linger; press down. Fill 3/4 full with cheese mixture.\u003cbr /\u003e\u003cspan style\u003d\"color:#ffffff;\"\u003e----\u003c/span\u003e Bake at 350F exactly 12 minutes. When cool, top each with 1 teaspoon pie filling. Chill until topping sets. Can be frozen.\u003cbr /\u003e\u003cspan style\u003d\"color:#ffffff;\"\u003e-\u003c/span\u003e\u003cbr /\u003e\u003cstrong\u003eYield\u003c/strong\u003e: 4 dozen \u003c/span\u003e\u003cdiv class\u003d\"blogger-post-footer\"\u003e\u003cscript type\u003d\"text/javascript\"\u003e\u003c!--\ngoogle_ad_client \u003d \"pub-7694540679380346\";\n/* 250x250, created 6/19/09 FOR STRICTLY GOOD FOOD.COM */\ngoogle_ad_slot \u003d \"7077993227\";\ngoogle_ad_width \u003d 250;\ngoogle_ad_height \u003d 250;\n//--\u003e\n\u003c/script\u003e\n\u003cscript type\u003d\"text/javascript\"\nsrc\u003d\"http://pagead2.googlesyndication.com/pagead/show_ads.js\"\u003e\n\u003c/script\u003e\u003cimg width\u003d'1' height\u003d'1' src\u003d'https://blogger.googleusercontent.com/tracker/1649472073602926502-3297379656656512808?l\u003dwww.strictlygoodfood.com' alt\u003d'' /\u003e\u003c/div\u003e"},"link":[{"rel":"replies","type":"application/atom+xml","href":"http://www.strictlygoodfood.com/feeds/3297379656656512808/comments/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https://www.blogger.com/comment.g?blogID\u003d1649472073602926502\u0026postID\u003d3297379656656512808\u0026isPopup\u003dtrue","title":"0 Comments"},{"rel":"edit","type":"application/atom+xml","href":"http://www.blogger.com/feeds/1649472073602926502/posts/default/3297379656656512808"},{"rel":"self","type":"application/atom+xml","href":"http://www.blogger.com/feeds/1649472073602926502/posts/default/3297379656656512808"},{"rel":"alternate","type":"text/html","href":"http://www.strictlygoodfood.com/2010/09/miniature-cheesecakes.html","title":"Miniature Cheesecakes"}],"author":[{"name":{"$t":"The Cinema Hub"},"uri":{"$t":"http://www.blogger.com/profile/15432539408881059022"},"email":{"$t":"noreply@blogger.com"},"gd$extendedProperty":{"xmlns$gd":"http://schemas.google.com/g/2005","name":"OpenSocialUserId","value":"10852560053917369979"}}],"thr$total":{"$t":"0"}},{"id":{"$t":"tag:blogger.com,1999:blog-1649472073602926502.post-1597112382934263646"},"published":{"$t":"2010-09-03T23:14:00.001-04:00"},"updated":{"$t":"2010-09-03T23:17:29.815-04:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Fish"}],"title":{"type":"text","$t":"Fish Steaks in Foil"},"content":{"type":"html","$t":"\u003cdiv align\u003d\"left\"\u003e\u003cspan style\u003d\"font-family:arial;font-size:130%;\"\u003e\u003cstrong\u003e\u003e 6 cod steaks (1/2 pound each) or any suitable whitefish\u003cbr /\u003e\u003e Salt \u0026amp; Pepper\u003cbr /\u003e\u003e 6 small lemons\u003cbr /\u003e\u003e 1/2 cup butter, melted\u003cbr /\u003e\u003e 6 tablespoons dry white wine\u003cbr /\u003e\u003e 1 clove garlic, crushed\u003cbr /\u003e\u003e 2 tablespoons chopped parsley\u003c/strong\u003e\u003cbr /\u003e\u003cspan style\u003d\"color:#ffffff;\"\u003e-\u003c/span\u003e\u003cbr /\u003eSeason fish with salt and pepper.\u003cbr /\u003e\u003cspan style\u003d\"color:#ffffff;\"\u003e----\u003c/span\u003e Peel lemons; remove all white pith. Cut into thin slices. Arrange half of slices down center of each foil square. Place a fish steak on top; cover with rest of lemon slices.\u003cbr /\u003e\u003cspan style\u003d\"color:#ffffff;\"\u003e----\u003c/span\u003e Mix butter with wine, garlic, and parsley; spoon over fish. Fold over foil; seal each parcel as securely as possible. Cook on hot coals or in 375F oven; allow about 20 minutes. Serve in foil with tartar sauce.\u003cbr /\u003e\u003cspan style\u003d\"color:#ffffff;\"\u003e-\u003c/span\u003e\u003cbr /\u003e\u003cstrong\u003eServings\u003c/strong\u003e: 6 \u003c/span\u003e\u003c/div\u003e\u003cdiv class\u003d\"blogger-post-footer\"\u003e\u003cscript type\u003d\"text/javascript\"\u003e\u003c!--\ngoogle_ad_client \u003d \"pub-7694540679380346\";\n/* 250x250, created 6/19/09 FOR STRICTLY GOOD FOOD.COM */\ngoogle_ad_slot \u003d \"7077993227\";\ngoogle_ad_width \u003d 250;\ngoogle_ad_height \u003d 250;\n//--\u003e\n\u003c/script\u003e\n\u003cscript type\u003d\"text/javascript\"\nsrc\u003d\"http://pagead2.googlesyndication.com/pagead/show_ads.js\"\u003e\n\u003c/script\u003e\u003cimg width\u003d'1' height\u003d'1' src\u003d'https://blogger.googleusercontent.com/tracker/1649472073602926502-1597112382934263646?l\u003dwww.strictlygoodfood.com' alt\u003d'' /\u003e\u003c/div\u003e"},"link":[{"rel":"replies","type":"application/atom+xml","href":"http://www.strictlygoodfood.com/feeds/1597112382934263646/comments/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https://www.blogger.com/comment.g?blogID\u003d1649472073602926502\u0026postID\u003d1597112382934263646\u0026isPopup\u003dtrue","title":"0 Comments"},{"rel":"edit","type":"application/atom+xml","href":"http://www.blogger.com/feeds/1649472073602926502/posts/default/1597112382934263646"},{"rel":"self","type":"application/atom+xml","href":"http://www.blogger.com/feeds/1649472073602926502/posts/default/1597112382934263646"},{"rel":"alternate","type":"text/html","href":"http://www.strictlygoodfood.com/2010/09/fish-steaks-in-foil.html","title":"Fish Steaks in Foil"}],"author":[{"name":{"$t":"The Cinema Hub"},"uri":{"$t":"http://www.blogger.com/profile/15432539408881059022"},"email":{"$t":"noreply@blogger.com"},"gd$extendedProperty":{"xmlns$gd":"http://schemas.google.com/g/2005","name":"OpenSocialUserId","value":"10852560053917369979"}}],"thr$total":{"$t":"0"}},{"id":{"$t":"tag:blogger.com,1999:blog-1649472073602926502.post-2396218277872845630"},"published":{"$t":"2010-09-01T22:02:00.001-04:00"},"updated":{"$t":"2010-09-01T22:06:08.070-04:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Meats"}],"title":{"type":"text","$t":"German-Style Cornish Hens"},"content":{"type":"html","$t":"\u003cdiv align\u003d\"left\"\u003e\u003cspan style\u003d\"font-family:arial;font-size:130%;\"\u003e\u003cstrong\u003e\u003e 1 small cornish hen, split or 2 chicken-breast halves\u003cbr /\u003e\u003e 1 lemon\u003cbr /\u003e\u003e 3 tablespoons cracker crumbs or unseasoned bread crumbs\u003cbr /\u003e\u003e 2 tablespoons grated Parmesan cheese\u003cbr /\u003e\u003e 1/4 teaspoon ground ginger\u003cbr /\u003e\u003e Salt and pepper to taste\u003c/strong\u003e\u003cbr /\u003e\u003cspan style\u003d\"color:#ffffff;\"\u003e-\u003c/span\u003e\u003cbr /\u003eSprinkle pultry with juice of half the lemon.\u003cbr /\u003e\u003cspan style\u003d\"color:#ffffff;\"\u003e----\u003c/span\u003e Combine crumbs, cheese, ginger, salt, and pepper in paper bag. Add poultry; shake until coated. Arrange poulty skin-side-up on shallow roasting pan. Place in pre-heated 350F oven. Bake, without turning, until golden and tender, 45 to 50 kinutes. Garnish with thin lemon slices, or serve with lemon wedges.\u003cbr /\u003e\u003cspan style\u003d\"color:#ffffff;\"\u003e-\u003c/span\u003e\u003cbr /\u003e\u003cstrong\u003eServings\u003c/strong\u003e: 2 \u003c/span\u003e\u003c/div\u003e\u003cdiv class\u003d\"blogger-post-footer\"\u003e\u003cscript type\u003d\"text/javascript\"\u003e\u003c!--\ngoogle_ad_client \u003d \"pub-7694540679380346\";\n/* 250x250, created 6/19/09 FOR STRICTLY GOOD FOOD.COM */\ngoogle_ad_slot \u003d \"7077993227\";\ngoogle_ad_width \u003d 250;\ngoogle_ad_height \u003d 250;\n//--\u003e\n\u003c/script\u003e\n\u003cscript type\u003d\"text/javascript\"\nsrc\u003d\"http://pagead2.googlesyndication.com/pagead/show_ads.js\"\u003e\n\u003c/script\u003e\u003cimg width\u003d'1' height\u003d'1' src\u003d'https://blogger.googleusercontent.com/tracker/1649472073602926502-2396218277872845630?l\u003dwww.strictlygoodfood.com' alt\u003d'' /\u003e\u003c/div\u003e"},"link":[{"rel":"replies","type":"application/atom+xml","href":"http://www.strictlygoodfood.com/feeds/2396218277872845630/comments/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https://www.blogger.com/comment.g?blogID\u003d1649472073602926502\u0026postID\u003d2396218277872845630\u0026isPopup\u003dtrue","title":"0 Comments"},{"rel":"edit","type":"application/atom+xml","href":"http://www.blogger.com/feeds/1649472073602926502/posts/default/2396218277872845630"},{"rel":"self","type":"application/atom+xml","href":"http://www.blogger.com/feeds/1649472073602926502/posts/default/2396218277872845630"},{"rel":"alternate","type":"text/html","href":"http://www.strictlygoodfood.com/2010/09/german-style-cornish-hens.html","title":"German-Style Cornish Hens"}],"author":[{"name":{"$t":"The Cinema Hub"},"uri":{"$t":"http://www.blogger.com/profile/15432539408881059022"},"email":{"$t":"noreply@blogger.com"},"gd$extendedProperty":{"xmlns$gd":"http://schemas.google.com/g/2005","name":"OpenSocialUserId","value":"10852560053917369979"}}],"thr$total":{"$t":"0"}},{"id":{"$t":"tag:blogger.com,1999:blog-1649472073602926502.post-7491295582485889203"},"published":{"$t":"2010-08-31T22:46:00.002-04:00"},"updated":{"$t":"2010-08-31T22:49:46.529-04:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Meats"}],"title":{"type":"text","$t":"Pork in Red Chili Sauce"},"content":{"type":"html","$t":"\u003cdiv align\u003d\"left\"\u003e\u003cspan style\u003d\"font-family:arial;font-size:130%;\"\u003e\u003cstrong\u003e\u003e 2 tablespoons lard (optional)\u003cbr /\u003e\u003e 1 medium onion, chopped\u003cbr /\u003e\u003e 1 clove garlic, minced\u003cbr /\u003e\u003e 1 1/2 to 2 tablespoons chili powder\u003cbr /\u003e\u003e 1 1/2 pounds lean pork, cut into 1 1/2-inch cubes (reserve fat)\u003cbr /\u003e\u003e 1 1/2 cups canned tomatoes, broken up with fork\u003cbr /\u003e\u003e 1/2 teaspoon salt\u003cbr /\u003e\u003e 1/2 teaspoon crumbled oregano\u003cbr /\u003e\u003e 1/2 teaspoon ground cumin\u003cbr /\u003e\u003e 1/8 teaspoon ground cloves\u003cbr /\u003e\u003e 1 small cinnamon stick\u003c/strong\u003e\u003cbr /\u003e\u003cspan style\u003d\"color:#ffffff;\"\u003e-\u003c/span\u003e\u003cbr /\u003eRender strips of pork fat or heat lard in Dutch oven over moderate heat. Remove strips of fat, if used. Add onion and garlic; brown lightly. Add chili powder; stir well. Push vegetables to sides of pan; brown meat on all sides. Add tomatoes, salt, oregano, cumin, cloves, and cinnamon stick; stir well. Bring to boil; reduce heat to low. Cover; cook 2 hours or until meat is very tender. Stir mixture occasionally while cooking. If sauce is quite thin, cook uncovered last 15 to 20 minutes of cooking. Serve with rice and tortillas.\u003cbr /\u003e\u003cspan style\u003d\"color:#ffffff;\"\u003e-\u003c/span\u003e\u003cbr /\u003e\u003cstrong\u003eServings\u003c/strong\u003e: 4\u003c/span\u003e\u003c/div\u003e\u003cdiv class\u003d\"blogger-post-footer\"\u003e\u003cscript type\u003d\"text/javascript\"\u003e\u003c!--\ngoogle_ad_client \u003d \"pub-7694540679380346\";\n/* 250x250, created 6/19/09 FOR STRICTLY GOOD FOOD.COM */\ngoogle_ad_slot \u003d \"7077993227\";\ngoogle_ad_width \u003d 250;\ngoogle_ad_height \u003d 250;\n//--\u003e\n\u003c/script\u003e\n\u003cscript type\u003d\"text/javascript\"\nsrc\u003d\"http://pagead2.googlesyndication.com/pagead/show_ads.js\"\u003e\n\u003c/script\u003e\u003cimg width\u003d'1' height\u003d'1' src\u003d'https://blogger.googleusercontent.com/tracker/1649472073602926502-7491295582485889203?l\u003dwww.strictlygoodfood.com' alt\u003d'' /\u003e\u003c/div\u003e"},"link":[{"rel":"replies","type":"application/atom+xml","href":"http://www.strictlygoodfood.com/feeds/7491295582485889203/comments/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https://www.blogger.com/comment.g?blogID\u003d1649472073602926502\u0026postID\u003d7491295582485889203\u0026isPopup\u003dtrue","title":"0 Comments"},{"rel":"edit","type":"application/atom+xml","href":"http://www.blogger.com/feeds/1649472073602926502/posts/default/7491295582485889203"},{"rel":"self","type":"application/atom+xml","href":"http://www.blogger.com/feeds/1649472073602926502/posts/default/7491295582485889203"},{"rel":"alternate","type":"text/html","href":"http://www.strictlygoodfood.com/2010/08/pork-in-red-chili-sauce.html","title":"Pork in Red Chili Sauce"}],"author":[{"name":{"$t":"The Cinema Hub"},"uri":{"$t":"http://www.blogger.com/profile/15432539408881059022"},"email":{"$t":"noreply@blogger.com"},"gd$extendedProperty":{"xmlns$gd":"http://schemas.google.com/g/2005","name":"OpenSocialUserId","value":"10852560053917369979"}}],"thr$total":{"$t":"0"}},{"id":{"$t":"tag:blogger.com,1999:blog-1649472073602926502.post-1341345207913351826"},"published":{"$t":"2010-08-31T06:23:00.002-04:00"},"updated":{"$t":"2010-08-31T06:26:37.612-04:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Meats"}],"title":{"type":"text","$t":"Roast Guinea Hen"},"content":{"type":"html","$t":"\u003cdiv align\u003d\"left\"\u003e\u003cspan style\u003d\"font-family:arial;font-size:130%;\"\u003e\u003cstrong\u003e\u003e 2 (2- to 3- pound) dressed guinea hens\u003cbr /\u003e\u003e 1 1/2 teaspoons salt\u003cbr /\u003e\u003e 1 lemon, quartered\u003cbr /\u003e\u003e 2 small onions\u003cbr /\u003e\u003e 4 slices country-style bacon, sliced\u003cbr /\u003e\u003c/strong\u003e\u003cspan style\u003d\"color:#ffffff;\"\u003e-\u003c/span\u003e\u003cbr /\u003eRub hens inside and out with salt and lemon wedges. Insert an onion in each hen; place bacon over backs of hens. Roast in 325F oven 40 kinutes back-sides-up. Turn hens over in roasting pan; rearrange bacon over breasts of hens. Cook 35 to 40 minutes or until fork-tender.\u003cbr /\u003e\u003cspan style\u003d\"color:#ffffff;\"\u003e-\u003c/span\u003e\u003cbr /\u003e\u003cstrong\u003eServings\u003c/strong\u003e: 4 \u003c/span\u003e\u003c/div\u003e\u003cdiv class\u003d\"blogger-post-footer\"\u003e\u003cscript type\u003d\"text/javascript\"\u003e\u003c!--\ngoogle_ad_client \u003d \"pub-7694540679380346\";\n/* 250x250, created 6/19/09 FOR STRICTLY GOOD FOOD.COM */\ngoogle_ad_slot \u003d \"7077993227\";\ngoogle_ad_width \u003d 250;\ngoogle_ad_height \u003d 250;\n//--\u003e\n\u003c/script\u003e\n\u003cscript type\u003d\"text/javascript\"\nsrc\u003d\"http://pagead2.googlesyndication.com/pagead/show_ads.js\"\u003e\n\u003c/script\u003e\u003cimg width\u003d'1' height\u003d'1' src\u003d'https://blogger.googleusercontent.com/tracker/1649472073602926502-1341345207913351826?l\u003dwww.strictlygoodfood.com' alt\u003d'' /\u003e\u003c/div\u003e"},"link":[{"rel":"replies","type":"application/atom+xml","href":"http://www.strictlygoodfood.com/feeds/1341345207913351826/comments/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https://www.blogger.com/comment.g?blogID\u003d1649472073602926502\u0026postID\u003d1341345207913351826\u0026isPopup\u003dtrue","title":"0 Comments"},{"rel":"edit","type":"application/atom+xml","href":"http://www.blogger.com/feeds/1649472073602926502/posts/default/1341345207913351826"},{"rel":"self","type":"application/atom+xml","href":"http://www.blogger.com/feeds/1649472073602926502/posts/default/1341345207913351826"},{"rel":"alternate","type":"text/html","href":"http://www.strictlygoodfood.com/2010/08/roast-guinea-hen.html","title":"Roast Guinea Hen"}],"author":[{"name":{"$t":"The Cinema Hub"},"uri":{"$t":"http://www.blogger.com/profile/15432539408881059022"},"email":{"$t":"noreply@blogger.com"},"gd$extendedProperty":{"xmlns$gd":"http://schemas.google.com/g/2005","name":"OpenSocialUserId","value":"10852560053917369979"}}],"thr$total":{"$t":"0"}},{"id":{"$t":"tag:blogger.com,1999:blog-1649472073602926502.post-5303827077648068772"},"published":{"$t":"2010-08-28T02:33:00.001-04:00"},"updated":{"$t":"2010-08-28T02:53:17.358-04:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Desserts"}],"title":{"type":"text","$t":"Junket"},"content":{"type":"html","$t":"\u003cdiv align\u003d\"left\"\u003e\u003cspan style\u003d\"font-family:arial;font-size:130%;\"\u003e\u003cstrong\u003e\u003e 5 cups fresh milk\u003cbr /\u003e\u003e 2 teaspoons sugar\u003cbr /\u003e\u003e 2 teaspoons rennet or 1/2 junket tablet\u003c/strong\u003e\u003cbr /\u003e\u003cspan style\u003d\"color:#ffffff;\"\u003e-\u003c/span\u003e\u003cbr /\u003eJunkets are milk desserts set with rennet only, without either grain or gelatin.\u003cbr /\u003e\u003cspan style\u003d\"color:#ffffff;\"\u003e----\u003c/span\u003e Warm milk to lukewarm; stir in sugar until dissolved. Add rennet; stir. Pour at once into serving dishes; put in warm place to set. Serve with cream, if liked.\u003cbr /\u003e\u003cspan style\u003d\"color:#ffffff;\"\u003e-\u003c/span\u003e\u003cbr /\u003e\u003cstrong\u003eServings\u003c/strong\u003e: 6 \u003c/span\u003e\u003c/div\u003e\u003cdiv class\u003d\"blogger-post-footer\"\u003e\u003cscript type\u003d\"text/javascript\"\u003e\u003c!--\ngoogle_ad_client \u003d \"pub-7694540679380346\";\n/* 250x250, created 6/19/09 FOR STRICTLY GOOD FOOD.COM */\ngoogle_ad_slot \u003d \"7077993227\";\ngoogle_ad_width \u003d 250;\ngoogle_ad_height \u003d 250;\n//--\u003e\n\u003c/script\u003e\n\u003cscript type\u003d\"text/javascript\"\nsrc\u003d\"http://pagead2.googlesyndication.com/pagead/show_ads.js\"\u003e\n\u003c/script\u003e\u003cimg width\u003d'1' height\u003d'1' src\u003d'https://blogger.googleusercontent.com/tracker/1649472073602926502-5303827077648068772?l\u003dwww.strictlygoodfood.com' alt\u003d'' /\u003e\u003c/div\u003e"},"link":[{"rel":"replies","type":"application/atom+xml","href":"http://www.strictlygoodfood.com/feeds/5303827077648068772/comments/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https://www.blogger.com/comment.g?blogID\u003d1649472073602926502\u0026postID\u003d5303827077648068772\u0026isPopup\u003dtrue","title":"0 Comments"},{"rel":"edit","type":"application/atom+xml","href":"http://www.blogger.com/feeds/1649472073602926502/posts/default/5303827077648068772"},{"rel":"self","type":"application/atom+xml","href":"http://www.blogger.com/feeds/1649472073602926502/posts/default/5303827077648068772"},{"rel":"alternate","type":"text/html","href":"http://www.strictlygoodfood.com/2010/08/junket.html","title":"Junket"}],"author":[{"name":{"$t":"The Cinema Hub"},"uri":{"$t":"http://www.blogger.com/profile/15432539408881059022"},"email":{"$t":"noreply@blogger.com"},"gd$extendedProperty":{"xmlns$gd":"http://schemas.google.com/g/2005","name":"OpenSocialUserId","value":"10852560053917369979"}}],"thr$total":{"$t":"0"}},{"id":{"$t":"tag:blogger.com,1999:blog-1649472073602926502.post-7454800177661187683"},"published":{"$t":"2010-08-25T20:45:00.001-04:00"},"updated":{"$t":"2010-08-25T20:47:25.855-04:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Vegetables"}],"title":{"type":"text","$t":"Vegetables in Cream Sauce"},"content":{"type":"html","$t":"\u003cdiv align\u003d\"left\"\u003e\u003cspan style\u003d\"font-family:arial;font-size:130%;\"\u003e\u003cstrong\u003e\u003e 2 tablespoons butter or margarine\u003cbr /\u003e\u003e 2 tablespoons flour\u003cbr /\u003e\u003e 1 cup milk\u003cbr /\u003e\u003e Salt and pepper to taste\u003cbr /\u003e\u003e 3 cups drained cooked or canned vegetables (such as carots, peas, green beans, lima beans, or spinach)\u003c/strong\u003e\u003cbr /\u003e\u003cspan style\u003d\"color:#ffffff;\"\u003e-\u003c/span\u003e\u003cbr /\u003eHeat butter; stir in flour. Add milk slowly; stir until smooth. Cook and stir until mixture is thickened. Add salt, pepper, and vegetables; heat.\u003cbr /\u003e\u003cspan style\u003d\"color:#ffffff;\"\u003e-\u003c/span\u003e\u003cbr /\u003e\u003cstrong\u003eServings\u003c/strong\u003e: 4 to 6 \u003c/span\u003e\u003c/div\u003e\u003cdiv class\u003d\"blogger-post-footer\"\u003e\u003cscript type\u003d\"text/javascript\"\u003e\u003c!--\ngoogle_ad_client \u003d \"pub-7694540679380346\";\n/* 250x250, created 6/19/09 FOR STRICTLY GOOD FOOD.COM */\ngoogle_ad_slot \u003d \"7077993227\";\ngoogle_ad_width \u003d 250;\ngoogle_ad_height \u003d 250;\n//--\u003e\n\u003c/script\u003e\n\u003cscript type\u003d\"text/javascript\"\nsrc\u003d\"http://pagead2.googlesyndication.com/pagead/show_ads.js\"\u003e\n\u003c/script\u003e\u003cimg width\u003d'1' height\u003d'1' src\u003d'https://blogger.googleusercontent.com/tracker/1649472073602926502-7454800177661187683?l\u003dwww.strictlygoodfood.com' alt\u003d'' /\u003e\u003c/div\u003e"},"link":[{"rel":"replies","type":"application/atom+xml","href":"http://www.strictlygoodfood.com/feeds/7454800177661187683/comments/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https://www.blogger.com/comment.g?blogID\u003d1649472073602926502\u0026postID\u003d7454800177661187683\u0026isPopup\u003dtrue","title":"0 Comments"},{"rel":"edit","type":"application/atom+xml","href":"http://www.blogger.com/feeds/1649472073602926502/posts/default/7454800177661187683"},{"rel":"self","type":"application/atom+xml","href":"http://www.blogger.com/feeds/1649472073602926502/posts/default/7454800177661187683"},{"rel":"alternate","type":"text/html","href":"http://www.strictlygoodfood.com/2010/08/vegetables-in-cream-sauce.html","title":"Vegetables in Cream Sauce"}],"author":[{"name":{"$t":"The Cinema Hub"},"uri":{"$t":"http://www.blogger.com/profile/15432539408881059022"},"email":{"$t":"noreply@blogger.com"},"gd$extendedProperty":{"xmlns$gd":"http://schemas.google.com/g/2005","name":"OpenSocialUserId","value":"10852560053917369979"}}],"thr$total":{"$t":"0"}},{"id":{"$t":"tag:blogger.com,1999:blog-1649472073602926502.post-6218272472606927315"},"published":{"$t":"2010-08-24T05:03:00.002-04:00"},"updated":{"$t":"2010-08-24T05:07:33.037-04:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Rice"}],"title":{"type":"text","$t":"Busy-Day Rice Ragout"},"content":{"type":"html","$t":"\u003cdiv align\u003d\"left\"\u003e\u003cspan style\u003d\"font-family:arial;font-size:130%;\"\u003e\u003cstrong\u003e\u003e 1 small onion, chopped\u003cbr /\u003e\u003e 1 green pepper, chopped\u003cbr /\u003e\u003e 1 tablespoon oil\u003cbr /\u003e\u003e 1 pound lean ground beef or veal\u003cbr /\u003e\u003e 1 teaspoon salt\u003cbr /\u003e\u003e Dash of black pepper\u003cbr /\u003e\u003e 1 tablespoon prepared mustard\u003cbr /\u003e\u003e 2 tablespoons catsup\u003cbr /\u003e\u003e 1 teaspoon Worcestershire sauce\u003cbr /\u003e\u003e 3 cups cooked rice\u003cbr /\u003e\u003e 3 cups canned tomatoes\u003c/strong\u003e\u003cbr /\u003e\u003cspan style\u003d\"color:#ffffff;\"\u003e-\u003c/span\u003e\u003cbr /\u003eUse medium to large skillet; stir onion and green pepper in oil until soft. Add meat, salt, and pepper; stir until meat loses pink color. Add remaining ingredients; stir until well blended. Reduce heat; cover skillet. Simmer just 15 minutes.\u003cbr /\u003e\u003cspan style\u003d\"color:#ffffff;\"\u003e-\u003c/span\u003e\u003cbr /\u003e\u003cstrong\u003eServings\u003c/strong\u003e: 4 to 6 \u003c/span\u003e\u003c/div\u003e\u003cdiv class\u003d\"blogger-post-footer\"\u003e\u003cscript type\u003d\"text/javascript\"\u003e\u003c!--\ngoogle_ad_client \u003d \"pub-7694540679380346\";\n/* 250x250, created 6/19/09 FOR STRICTLY GOOD FOOD.COM */\ngoogle_ad_slot \u003d \"7077993227\";\ngoogle_ad_width \u003d 250;\ngoogle_ad_height \u003d 250;\n//--\u003e\n\u003c/script\u003e\n\u003cscript type\u003d\"text/javascript\"\nsrc\u003d\"http://pagead2.googlesyndication.com/pagead/show_ads.js\"\u003e\n\u003c/script\u003e\u003cimg width\u003d'1' height\u003d'1' src\u003d'https://blogger.googleusercontent.com/tracker/1649472073602926502-6218272472606927315?l\u003dwww.strictlygoodfood.com' alt\u003d'' /\u003e\u003c/div\u003e"},"link":[{"rel":"replies","type":"application/atom+xml","href":"http://www.strictlygoodfood.com/feeds/6218272472606927315/comments/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https://www.blogger.com/comment.g?blogID\u003d1649472073602926502\u0026postID\u003d6218272472606927315\u0026isPopup\u003dtrue","title":"0 Comments"},{"rel":"edit","type":"application/atom+xml","href":"http://www.blogger.com/feeds/1649472073602926502/posts/default/6218272472606927315"},{"rel":"self","type":"application/atom+xml","href":"http://www.blogger.com/feeds/1649472073602926502/posts/default/6218272472606927315"},{"rel":"alternate","type":"text/html","href":"http://www.strictlygoodfood.com/2010/08/busy-day-rice-ragout.html","title":"Busy-Day Rice Ragout"}],"author":[{"name":{"$t":"The Cinema Hub"},"uri":{"$t":"http://www.blogger.com/profile/15432539408881059022"},"email":{"$t":"noreply@blogger.com"},"gd$extendedProperty":{"xmlns$gd":"http://schemas.google.com/g/2005","name":"OpenSocialUserId","value":"10852560053917369979"}}],"thr$total":{"$t":"0"}},{"id":{"$t":"tag:blogger.com,1999:blog-1649472073602926502.post-4917292808347125587"},"published":{"$t":"2010-08-22T02:39:00.002-04:00"},"updated":{"$t":"2010-08-22T02:43:13.397-04:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Fish"}],"title":{"type":"text","$t":"Pickled-Herring Platter"},"content":{"type":"html","$t":"\u003cdiv align\u003d\"left\"\u003e\u003cspan style\u003d\"font-family:arial;font-size:130%;\"\u003e\u003cstrong\u003e\u003e 12 to 16 ounces chilled pickled herring\u003cbr /\u003e\u003e 1 tablespoon vinegar (optional)\u003cbr /\u003e\u003e 1 onion, thinly sliced\u003cbr /\u003e\u003e 1/2 cup plain yogurt\u003cbr /\u003e\u003e 2 cups cooked green beans\u003cbr /\u003e\u003e 12 small new potatoes, boiled\u003cbr /\u003e\u003e 2 tablespoons melted butter\u003cbr /\u003e\u003e Chopped fresh parsley leaves\u003c/strong\u003e\u003cbr /\u003e\u003cspan style\u003d\"color:#ffffff;\"\u003e-\u003c/span\u003e\u003cbr /\u003eRinse herring with cold water; arrange on serving platter. Sprinkle with vinegar.\u003cbr /\u003e\u003cspan style\u003d\"color:#ffffff;\"\u003e----\u003c/span\u003e Separate onion slices into rings; arrange over herring. Top with yogurt. Place hot green beans and potatoes on platter with herring. Top vegetables with butter and parlsey; serve at once.\u003cbr /\u003e\u003cspan style\u003d\"color:#ffffff;\"\u003e-\u003c/span\u003e\u003cbr /\u003e\u003cstrong\u003eServings\u003c/strong\u003e: 3 to 4 \u003c/span\u003e\u003c/div\u003e\u003cdiv class\u003d\"blogger-post-footer\"\u003e\u003cscript type\u003d\"text/javascript\"\u003e\u003c!--\ngoogle_ad_client \u003d \"pub-7694540679380346\";\n/* 250x250, created 6/19/09 FOR STRICTLY GOOD FOOD.COM */\ngoogle_ad_slot \u003d \"7077993227\";\ngoogle_ad_width \u003d 250;\ngoogle_ad_height \u003d 250;\n//--\u003e\n\u003c/script\u003e\n\u003cscript type\u003d\"text/javascript\"\nsrc\u003d\"http://pagead2.googlesyndication.com/pagead/show_ads.js\"\u003e\n\u003c/script\u003e\u003cimg width\u003d'1' height\u003d'1' src\u003d'https://blogger.googleusercontent.com/tracker/1649472073602926502-4917292808347125587?l\u003dwww.strictlygoodfood.com' alt\u003d'' /\u003e\u003c/div\u003e"},"link":[{"rel":"replies","type":"application/atom+xml","href":"http://www.strictlygoodfood.com/feeds/4917292808347125587/comments/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https://www.blogger.com/comment.g?blogID\u003d1649472073602926502\u0026postID\u003d4917292808347125587\u0026isPopup\u003dtrue","title":"0 Comments"},{"rel":"edit","type":"application/atom+xml","href":"http://www.blogger.com/feeds/1649472073602926502/posts/default/4917292808347125587"},{"rel":"self","type":"application/atom+xml","href":"http://www.blogger.com/feeds/1649472073602926502/posts/default/4917292808347125587"},{"rel":"alternate","type":"text/html","href":"http://www.strictlygoodfood.com/2010/08/pickled-herring-platter.html","title":"Pickled-Herring Platter"}],"author":[{"name":{"$t":"The Cinema Hub"},"uri":{"$t":"http://www.blogger.com/profile/15432539408881059022"},"email":{"$t":"noreply@blogger.com"},"gd$extendedProperty":{"xmlns$gd":"http://schemas.google.com/g/2005","name":"OpenSocialUserId","value":"10852560053917369979"}}],"thr$total":{"$t":"0"}},{"id":{"$t":"tag:blogger.com,1999:blog-1649472073602926502.post-1342150532214606767"},"published":{"$t":"2010-08-21T04:39:00.002-04:00"},"updated":{"$t":"2010-08-21T04:43:02.569-04:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Meats"}],"title":{"type":"text","$t":"Chipped Beef Deluxe"},"content":{"type":"html","$t":"\u003cdiv align\u003d\"left\"\u003e\u003cspan style\u003d\"font-family:arial;font-size:130%;\"\u003e\u003cstrong\u003e\u003e 2 tablespoons fat or oil\u003cbr /\u003e\u003e 1/2 cup chopped celery\u003cbr /\u003e\u003e 2 tablespoons chopped green pepper\u003cbr /\u003e\u003e 2 tablespoons chopped onion\u003cbr /\u003e\u003e 1 (10 1/2-ounce) can condensed cream of mushroom soup\u003cbr /\u003e\u003e 1/2 cup water\u003cbr /\u003e\u003e 1 (4-ounce) package dried beef\u003cbr /\u003e\u003e 2 tablespoons chopped pimiento\u003cbr /\u003e\u003e 2 hard-cooked eggs, diced\u003cbr /\u003e\u003e 3 cups cooked noodles (about 6 ounces uncooked)\u003cbr /\u003e\u003c/strong\u003e\u003cspan style\u003d\"color:#ffffff;\"\u003e-\u003c/span\u003e\u003cbr /\u003eHeat fat. Add raw vegetables; cook until they begin to brown. Stir soup, water, and beef into vegetables. Cook, stirring as needed, until thickened. Add pimiento and eggs. Serve on noodles.\u003cbr /\u003e\u003cspan style\u003d\"color:#ffffff;\"\u003e-\u003c/span\u003e\u003cbr /\u003e\u003cstrong\u003eServings\u003c/strong\u003e: 6\u003c/span\u003e\u003c/div\u003e\u003cdiv class\u003d\"blogger-post-footer\"\u003e\u003cscript type\u003d\"text/javascript\"\u003e\u003c!--\ngoogle_ad_client \u003d \"pub-7694540679380346\";\n/* 250x250, created 6/19/09 FOR STRICTLY GOOD FOOD.COM */\ngoogle_ad_slot \u003d \"7077993227\";\ngoogle_ad_width \u003d 250;\ngoogle_ad_height \u003d 250;\n//--\u003e\n\u003c/script\u003e\n\u003cscript type\u003d\"text/javascript\"\nsrc\u003d\"http://pagead2.googlesyndication.com/pagead/show_ads.js\"\u003e\n\u003c/script\u003e\u003cimg width\u003d'1' height\u003d'1' src\u003d'https://blogger.googleusercontent.com/tracker/1649472073602926502-1342150532214606767?l\u003dwww.strictlygoodfood.com' alt\u003d'' /\u003e\u003c/div\u003e"},"link":[{"rel":"replies","type":"application/atom+xml","href":"http://www.strictlygoodfood.com/feeds/1342150532214606767/comments/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https://www.blogger.com/comment.g?blogID\u003d1649472073602926502\u0026postID\u003d1342150532214606767\u0026isPopup\u003dtrue","title":"0 Comments"},{"rel":"edit","type":"application/atom+xml","href":"http://www.blogger.com/feeds/1649472073602926502/posts/default/1342150532214606767"},{"rel":"self","type":"application/atom+xml","href":"http://www.blogger.com/feeds/1649472073602926502/posts/default/1342150532214606767"},{"rel":"alternate","type":"text/html","href":"http://www.strictlygoodfood.com/2010/08/chipped-beef-deluxe.html","title":"Chipped Beef Deluxe"}],"author":[{"name":{"$t":"The Cinema Hub"},"uri":{"$t":"http://www.blogger.com/profile/15432539408881059022"},"email":{"$t":"noreply@blogger.com"},"gd$extendedProperty":{"xmlns$gd":"http://schemas.google.com/g/2005","name":"OpenSocialUserId","value":"10852560053917369979"}}],"thr$total":{"$t":"0"}},{"id":{"$t":"tag:blogger.com,1999:blog-1649472073602926502.post-8918174534977937504"},"published":{"$t":"2010-08-19T05:29:00.001-04:00"},"updated":{"$t":"2010-08-19T05:32:28.660-04:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Meats"}],"title":{"type":"text","$t":"Braised Veal Cutlets"},"content":{"type":"html","$t":"\u003cdiv align\u003d\"left\"\u003e\u003cspan style\u003d\"font-family:arial;font-size:130%;\"\u003e\u003cstrong\u003e\u003e 3 veal cutlets, cut into serving pieces\u003cbr /\u003e\u003e Flour\u003cbr /\u003e\u003e Salt\u003cbr /\u003e\u003e Pepper\u003cbr /\u003e\u003e 2 tablespoons butter\u003cbr /\u003e\u003e 1/2 cup consomme\u003cbr /\u003e\u003e 1/2 cup water\u003cbr /\u003e\u003e 1/2 cup sherry\u003cbr /\u003e\u003e 1/4 teaspoon salt\u003cbr /\u003e\u003e 2 tablespoons chopped parsley\u003cbr /\u003e\u003e 4 thin slices boiled hma\u003cbr /\u003e\u003e 4 thin slices Swiss or Romano cheese\u003cbr /\u003e\u003c/strong\u003e\u003cspan style\u003d\"color:#ffffff;\"\u003e-\u003c/span\u003e\u003cbr /\u003eDust culets with flour, salt, and pepper; saute lightly in butter. Cover with consomme, water, and wine. Sprinkle with 1/4 teaspoon salt and parsley; cover. Bake in preheated 350F oven for 1 hour; uncover. Place slice of ham and cheese on each cutlet; return to oven until cheese melts. Serve at once.\u003cbr /\u003e\u003cspan style\u003d\"color:#ffffff;\"\u003e-\u003c/span\u003e\u003cbr /\u003e\u003cstrong\u003eServings\u003c/strong\u003e: 4 to 6 \u003c/span\u003e\u003c/div\u003e\u003cdiv class\u003d\"blogger-post-footer\"\u003e\u003cscript type\u003d\"text/javascript\"\u003e\u003c!--\ngoogle_ad_client \u003d \"pub-7694540679380346\";\n/* 250x250, created 6/19/09 FOR STRICTLY GOOD FOOD.COM */\ngoogle_ad_slot \u003d \"7077993227\";\ngoogle_ad_width \u003d 250;\ngoogle_ad_height \u003d 250;\n//--\u003e\n\u003c/script\u003e\n\u003cscript type\u003d\"text/javascript\"\nsrc\u003d\"http://pagead2.googlesyndication.com/pagead/show_ads.js\"\u003e\n\u003c/script\u003e\u003cimg width\u003d'1' height\u003d'1' src\u003d'https://blogger.googleusercontent.com/tracker/1649472073602926502-8918174534977937504?l\u003dwww.strictlygoodfood.com' alt\u003d'' /\u003e\u003c/div\u003e"},"link":[{"rel":"replies","type":"application/atom+xml","href":"http://www.strictlygoodfood.com/feeds/8918174534977937504/comments/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https://www.blogger.com/comment.g?blogID\u003d1649472073602926502\u0026postID\u003d8918174534977937504\u0026isPopup\u003dtrue","title":"0 Comments"},{"rel":"edit","type":"application/atom+xml","href":"http://www.blogger.com/feeds/1649472073602926502/posts/default/8918174534977937504"},{"rel":"self","type":"application/atom+xml","href":"http://www.blogger.com/feeds/1649472073602926502/posts/default/8918174534977937504"},{"rel":"alternate","type":"text/html","href":"http://www.strictlygoodfood.com/2010/08/braised-veal-cutlets.html","title":"Braised Veal Cutlets"}],"author":[{"name":{"$t":"The Cinema Hub"},"uri":{"$t":"http://www.blogger.com/profile/15432539408881059022"},"email":{"$t":"noreply@blogger.com"},"gd$extendedProperty":{"xmlns$gd":"http://schemas.google.com/g/2005","name":"OpenSocialUserId","value":"10852560053917369979"}}],"thr$total":{"$t":"0"}},{"id":{"$t":"tag:blogger.com,1999:blog-1649472073602926502.post-4239648552535780688"},"published":{"$t":"2010-08-18T05:19:00.001-04:00"},"updated":{"$t":"2010-08-18T05:20:45.249-04:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Vegetables"}],"title":{"type":"text","$t":"Oriental Vegetable Medley"},"content":{"type":"html","$t":"\u003cdiv align\u003d\"left\"\u003e\u003cspan style\u003d\"font-family:arial;font-size:130%;\"\u003e\u003cstrong\u003e\u003e 1/2 pound fresh mushrooms, sliced\u003cbr /\u003e\u003e 1 cup diagonally sliced celery\u003cbr /\u003e\u003e 1 cup finely slivered green onions\u003cbr /\u003e\u003e 3 cups fresh bean sprouts\u003cbr /\u003e\u003e 2 tablespoons soy sauce\u003cbr /\u003e\u003e 1 beef bouillon cube\u003cbr /\u003e\u003e Butter\u003c/strong\u003e\u003cbr /\u003e\u003cspan style\u003d\"color:#ffffff;\"\u003e-\u003c/span\u003e\u003cbr /\u003eSaute mushrooms lightly in butter. Add celery and onions; cook 3 to 4 minutes. Add bean sprouts and soy sauce. Crumble bouillon cube over all; cover. Cook 2 minutes. Be careful not to overcook; vegetables should still be crisp. Stir well.\u003cbr /\u003e\u003cspan style\u003d\"color:#ffffff;\"\u003e-\u003c/span\u003e\u003cbr /\u003e\u003cstrong\u003eServings\u003c/strong\u003e: 6 \u003c/span\u003e\u003c/div\u003e\u003cdiv class\u003d\"blogger-post-footer\"\u003e\u003cscript type\u003d\"text/javascript\"\u003e\u003c!--\ngoogle_ad_client \u003d \"pub-7694540679380346\";\n/* 250x250, created 6/19/09 FOR STRICTLY GOOD FOOD.COM */\ngoogle_ad_slot \u003d \"7077993227\";\ngoogle_ad_width \u003d 250;\ngoogle_ad_height \u003d 250;\n//--\u003e\n\u003c/script\u003e\n\u003cscript type\u003d\"text/javascript\"\nsrc\u003d\"http://pagead2.googlesyndication.com/pagead/show_ads.js\"\u003e\n\u003c/script\u003e\u003cimg width\u003d'1' height\u003d'1' src\u003d'https://blogger.googleusercontent.com/tracker/1649472073602926502-4239648552535780688?l\u003dwww.strictlygoodfood.com' alt\u003d'' /\u003e\u003c/div\u003e"},"link":[{"rel":"replies","type":"application/atom+xml","href":"http://www.strictlygoodfood.com/feeds/4239648552535780688/comments/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https://www.blogger.com/comment.g?blogID\u003d1649472073602926502\u0026postID\u003d4239648552535780688\u0026isPopup\u003dtrue","title":"0 Comments"},{"rel":"edit","type":"application/atom+xml","href":"http://www.blogger.com/feeds/1649472073602926502/posts/default/4239648552535780688"},{"rel":"self","type":"application/atom+xml","href":"http://www.blogger.com/feeds/1649472073602926502/posts/default/4239648552535780688"},{"rel":"alternate","type":"text/html","href":"http://www.strictlygoodfood.com/2010/08/oriental-vegetable-medley.html","title":"Oriental Vegetable Medley"}],"author":[{"name":{"$t":"The Cinema Hub"},"uri":{"$t":"http://www.blogger.com/profile/15432539408881059022"},"email":{"$t":"noreply@blogger.com"},"gd$extendedProperty":{"xmlns$gd":"http://schemas.google.com/g/2005","name":"OpenSocialUserId","value":"10852560053917369979"}}],"thr$total":{"$t":"0"}},{"id":{"$t":"tag:blogger.com,1999:blog-1649472073602926502.post-2175963369535689983"},"published":{"$t":"2010-08-14T04:52:00.003-04:00"},"updated":{"$t":"2010-08-14T04:53:59.090-04:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Dumplings"}],"title":{"type":"text","$t":"Dumplings in Broth"},"content":{"type":"html","$t":"\u003cdiv align\u003d\"left\"\u003e\u003cspan style\u003d\"font-family:arial;font-size:130%;\"\u003e\u003cstrong\u003e\u003e 1 1/2 cups all-purpose white flour\u003cbr /\u003e\u003e 2 egg yolks\u003cbr /\u003e\u003e 3/4 cup beef broth\u003cbr /\u003e\u003e 1 teaspoon salt\u003cbr /\u003e\u003e 1/4 teaspoon white pepper\u003cbr /\u003e\u003e 1 quart beef bouillon\u003c/strong\u003e\u003cbr /\u003e\u003cspan style\u003d\"color:#ffffff;\"\u003e-\u003c/span\u003e\u003cbr /\u003eMix flour, egg yolks, broth, salt, and pepper; beat vigorously. If batter is too thin, add additional flour. Using teaspoon, drop batter into boiling bouillon. When dumplings float to top, soup is ready to serve.\u003cbr /\u003e\u003cspan style\u003d\"color:#ffffff;\"\u003e-\u003c/span\u003e\u003cbr /\u003e\u003cstrong\u003eServings\u003c/strong\u003e: 4 \u003c/span\u003e\u003c/div\u003e\u003cdiv class\u003d\"blogger-post-footer\"\u003e\u003cscript type\u003d\"text/javascript\"\u003e\u003c!--\ngoogle_ad_client \u003d \"pub-7694540679380346\";\n/* 250x250, created 6/19/09 FOR STRICTLY GOOD FOOD.COM */\ngoogle_ad_slot \u003d \"7077993227\";\ngoogle_ad_width \u003d 250;\ngoogle_ad_height \u003d 250;\n//--\u003e\n\u003c/script\u003e\n\u003cscript type\u003d\"text/javascript\"\nsrc\u003d\"http://pagead2.googlesyndication.com/pagead/show_ads.js\"\u003e\n\u003c/script\u003e\u003cimg width\u003d'1' height\u003d'1' src\u003d'https://blogger.googleusercontent.com/tracker/1649472073602926502-2175963369535689983?l\u003dwww.strictlygoodfood.com' alt\u003d'' /\u003e\u003c/div\u003e"},"link":[{"rel":"replies","type":"application/atom+xml","href":"http://www.strictlygoodfood.com/feeds/2175963369535689983/comments/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https://www.blogger.com/comment.g?blogID\u003d1649472073602926502\u0026postID\u003d2175963369535689983\u0026isPopup\u003dtrue","title":"0 Comments"},{"rel":"edit","type":"application/atom+xml","href":"http://www.blogger.com/feeds/1649472073602926502/posts/default/2175963369535689983"},{"rel":"self","type":"application/atom+xml","href":"http://www.blogger.com/feeds/1649472073602926502/posts/default/2175963369535689983"},{"rel":"alternate","type":"text/html","href":"http://www.strictlygoodfood.com/2010/08/dumplings-in-broth.html","title":"Dumplings in Broth"}],"author":[{"name":{"$t":"The Cinema Hub"},"uri":{"$t":"http://www.blogger.com/profile/15432539408881059022"},"email":{"$t":"noreply@blogger.com"},"gd$extendedProperty":{"xmlns$gd":"http://schemas.google.com/g/2005","name":"OpenSocialUserId","value":"10852560053917369979"}}],"thr$total":{"$t":"0"}},{"id":{"$t":"tag:blogger.com,1999:blog-1649472073602926502.post-932621069634918496"},"published":{"$t":"2010-08-13T04:51:00.002-04:00"},"updated":{"$t":"2010-08-13T04:52:56.323-04:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Meats"}],"title":{"type":"text","$t":"BBQ Ham Slices"},"content":{"type":"html","$t":"\u003cdiv align\u003d\"left\"\u003e\u003cspan style\u003d\"font-family:arial;font-size:130%;\"\u003eAsk your butcher for individual ham slices weighing 5 to 6 ounces each; allow 1 slice per person.\u003cbr /\u003e\u003cspan style\u003d\"color:#ffffff;\"\u003e----\u003c/span\u003e Using kitchen scissors or sharp knife, cut through rind and fat all around. This will prevent ham from curling. Arrange slices on part of barbecue that is not too hot. Cook for about 20 to 30 minutes; turn frequently. Slices of pineapple or apricot halves go well with ham.\u003cbr /\u003e\u003cspan style\u003d\"color:#ffffff;\"\u003e-\u003c/span\u003e\u003cbr /\u003e\u003cstrong\u003eYield\u003c/strong\u003e: 1 slice per person \u003c/span\u003e\u003c/div\u003e\u003cdiv class\u003d\"blogger-post-footer\"\u003e\u003cscript type\u003d\"text/javascript\"\u003e\u003c!--\ngoogle_ad_client \u003d \"pub-7694540679380346\";\n/* 250x250, created 6/19/09 FOR STRICTLY GOOD FOOD.COM */\ngoogle_ad_slot \u003d \"7077993227\";\ngoogle_ad_width \u003d 250;\ngoogle_ad_height \u003d 250;\n//--\u003e\n\u003c/script\u003e\n\u003cscript type\u003d\"text/javascript\"\nsrc\u003d\"http://pagead2.googlesyndication.com/pagead/show_ads.js\"\u003e\n\u003c/script\u003e\u003cimg width\u003d'1' height\u003d'1' src\u003d'https://blogger.googleusercontent.com/tracker/1649472073602926502-932621069634918496?l\u003dwww.strictlygoodfood.com' alt\u003d'' /\u003e\u003c/div\u003e"},"link":[{"rel":"replies","type":"application/atom+xml","href":"http://www.strictlygoodfood.com/feeds/932621069634918496/comments/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https://www.blogger.com/comment.g?blogID\u003d1649472073602926502\u0026postID\u003d932621069634918496\u0026isPopup\u003dtrue","title":"0 Comments"},{"rel":"edit","type":"application/atom+xml","href":"http://www.blogger.com/feeds/1649472073602926502/posts/default/932621069634918496"},{"rel":"self","type":"application/atom+xml","href":"http://www.blogger.com/feeds/1649472073602926502/posts/default/932621069634918496"},{"rel":"alternate","type":"text/html","href":"http://www.strictlygoodfood.com/2010/08/bbq-ham-slices.html","title":"BBQ Ham Slices"}],"author":[{"name":{"$t":"The Cinema Hub"},"uri":{"$t":"http://www.blogger.com/profile/15432539408881059022"},"email":{"$t":"noreply@blogger.com"},"gd$extendedProperty":{"xmlns$gd":"http://schemas.google.com/g/2005","name":"OpenSocialUserId","value":"10852560053917369979"}}],"thr$total":{"$t":"0"}},{"id":{"$t":"tag:blogger.com,1999:blog-1649472073602926502.post-882057542180688904"},"published":{"$t":"2010-08-12T04:22:00.003-04:00"},"updated":{"$t":"2010-08-12T04:23:38.721-04:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Seafood"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Soups"}],"title":{"type":"text","$t":"Clam Soup Japanese-Style"},"content":{"type":"html","$t":"\u003cdiv align\u003d\"left\"\u003e\u003cspan style\u003d\"font-family:arial;font-size:130%;\"\u003e\u003cstrong\u003e\u003e 16 small clams\u003cbr /\u003e\u003e 4 cups boiling water\u003cbr /\u003e\u003e 1/2 teaspoon salt\u003cbr /\u003e\u003e 3/4 teaspoon rice wine or sherry\u003cbr /\u003e\u003e 1 tablespoon soy sauce\u003cbr /\u003e\u003e Lemon slices for garnish\u003c/strong\u003e\u003cbr /\u003e\u003cspan style\u003d\"color:#ffffff;\"\u003e-\u003c/span\u003e\u003cbr /\u003eThoroughly wash clams. Put into boiling water; boil until shells crack. Add salt, wine and soy sauce. Garnish with lemon slices.\u003cbr /\u003e\u003cspan style\u003d\"color:#ffffff;\"\u003e-\u003cbr /\u003e\u003c/span\u003e\u003cstrong\u003eServings\u003c/strong\u003e: 4 \u003c/span\u003e\u003c/div\u003e\u003cdiv class\u003d\"blogger-post-footer\"\u003e\u003cscript type\u003d\"text/javascript\"\u003e\u003c!--\ngoogle_ad_client \u003d \"pub-7694540679380346\";\n/* 250x250, created 6/19/09 FOR STRICTLY GOOD FOOD.COM */\ngoogle_ad_slot \u003d \"7077993227\";\ngoogle_ad_width \u003d 250;\ngoogle_ad_height \u003d 250;\n//--\u003e\n\u003c/script\u003e\n\u003cscript type\u003d\"text/javascript\"\nsrc\u003d\"http://pagead2.googlesyndication.com/pagead/show_ads.js\"\u003e\n\u003c/script\u003e\u003cimg width\u003d'1' height\u003d'1' src\u003d'https://blogger.googleusercontent.com/tracker/1649472073602926502-882057542180688904?l\u003dwww.strictlygoodfood.com' alt\u003d'' /\u003e\u003c/div\u003e"},"link":[{"rel":"replies","type":"application/atom+xml","href":"http://www.strictlygoodfood.com/feeds/882057542180688904/comments/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https://www.blogger.com/comment.g?blogID\u003d1649472073602926502\u0026postID\u003d882057542180688904\u0026isPopup\u003dtrue","title":"0 Comments"},{"rel":"edit","type":"application/atom+xml","href":"http://www.blogger.com/feeds/1649472073602926502/posts/default/882057542180688904"},{"rel":"self","type":"application/atom+xml","href":"http://www.blogger.com/feeds/1649472073602926502/posts/default/882057542180688904"},{"rel":"alternate","type":"text/html","href":"http://www.strictlygoodfood.com/2010/08/clam-soup-japanese-style.html","title":"Clam Soup Japanese-Style"}],"author":[{"name":{"$t":"The Cinema Hub"},"uri":{"$t":"http://www.blogger.com/profile/15432539408881059022"},"email":{"$t":"noreply@blogger.com"},"gd$extendedProperty":{"xmlns$gd":"http://schemas.google.com/g/2005","name":"OpenSocialUserId","value":"10852560053917369979"}}],"thr$total":{"$t":"0"}},{"id":{"$t":"tag:blogger.com,1999:blog-1649472073602926502.post-3943271900521553395"},"published":{"$t":"2010-08-10T18:16:00.002-04:00"},"updated":{"$t":"2010-08-10T18:19:48.664-04:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Desserts"}],"title":{"type":"text","$t":"Coconut Cream Pudding"},"content":{"type":"html","$t":"\u003cdiv align\u003d\"left\"\u003e\u003cspan style\u003d\"font-family:arial;font-size:130%;\"\u003e\u003cstrong\u003e\u003e 3 tablespoons cornstarch\u003cbr /\u003e\u003e 1/4 cup sugar\u003cbr /\u003e\u003e 1/2 teaspoon salt\u003cbr /\u003e\u003e 2 cups milk\u003cbr /\u003e\u003e 2 eggs yolks, beaten\u003cbr /\u003e\u003e 2 tablespoons butter or margarine\u003cbr /\u003e\u003e 1 tablespoon vanilla\u003cbr /\u003e\u003e 1/2 cup shredded or flaked coconut\u003cbr /\u003e\u003e Whipped topping (optional)\u003c/strong\u003e\u003cbr /\u003e\u003cspan style\u003d\"color:#ffffff;\"\u003e-\u003c/span\u003e\u003cbr /\u003eMix cornstarch, sugar, and salt in heavy saucepan. Gradually blend in milk; stir over moderate heat about 7 minutes, until mixture thickens. Stir a little hot mixture into egg yolks; stir yolks into remaining hot mixture. Cook 1 minute; stir constantly. Mix in vanilla, and coconut. Serve warm or chilled in individual dessert glasses. Add whipped topping.\u003cbr /\u003e\u003cspan style\u003d\"color:#ffffff;\"\u003e-\u003c/span\u003e\u003cbr /\u003e\u003cstrong\u003eServings\u003c/strong\u003e: 6\u003c/span\u003e\u003c/div\u003e\u003cdiv class\u003d\"blogger-post-footer\"\u003e\u003cscript type\u003d\"text/javascript\"\u003e\u003c!--\ngoogle_ad_client \u003d \"pub-7694540679380346\";\n/* 250x250, created 6/19/09 FOR STRICTLY GOOD FOOD.COM */\ngoogle_ad_slot \u003d \"7077993227\";\ngoogle_ad_width \u003d 250;\ngoogle_ad_height \u003d 250;\n//--\u003e\n\u003c/script\u003e\n\u003cscript type\u003d\"text/javascript\"\nsrc\u003d\"http://pagead2.googlesyndication.com/pagead/show_ads.js\"\u003e\n\u003c/script\u003e\u003cimg width\u003d'1' height\u003d'1' src\u003d'https://blogger.googleusercontent.com/tracker/1649472073602926502-3943271900521553395?l\u003dwww.strictlygoodfood.com' alt\u003d'' /\u003e\u003c/div\u003e"},"link":[{"rel":"replies","type":"application/atom+xml","href":"http://www.strictlygoodfood.com/feeds/3943271900521553395/comments/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https://www.blogger.com/comment.g?blogID\u003d1649472073602926502\u0026postID\u003d3943271900521553395\u0026isPopup\u003dtrue","title":"0 Comments"},{"rel":"edit","type":"application/atom+xml","href":"http://www.blogger.com/feeds/1649472073602926502/posts/default/3943271900521553395"},{"rel":"self","type":"application/atom+xml","href":"http://www.blogger.com/feeds/1649472073602926502/posts/default/3943271900521553395"},{"rel":"alternate","type":"text/html","href":"http://www.strictlygoodfood.com/2010/08/coconut-cream-pudding.html","title":"Coconut Cream Pudding"}],"author":[{"name":{"$t":"The Cinema Hub"},"uri":{"$t":"http://www.blogger.com/profile/15432539408881059022"},"email":{"$t":"noreply@blogger.com"},"gd$extendedProperty":{"xmlns$gd":"http://schemas.google.com/g/2005","name":"OpenSocialUserId","value":"10852560053917369979"}}],"thr$total":{"$t":"0"}},{"id":{"$t":"tag:blogger.com,1999:blog-1649472073602926502.post-3830825193709346157"},"published":{"$t":"2010-08-10T06:25:00.001-04:00"},"updated":{"$t":"2010-08-10T06:27:13.235-04:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Seafood"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Soups"}],"title":{"type":"text","$t":"Oyster Stew"},"content":{"type":"html","$t":"\u003cdiv align\u003d\"left\"\u003e\u003cspan style\u003d\"font-family:arial;font-size:130%;\"\u003e\u003cstrong\u003e\u003e 1 pint oysters\u003cbr /\u003e\u003e 4 tablespoons butter\u003cbr /\u003e\u003e 1/2 teaspoon salt\u003cbr /\u003e\u003e Pepper to taste\u003cbr /\u003e\u003e Dash of Tabasco sauce\u003cbr /\u003e\u003e 1 pint milk\u003cbr /\u003e\u003e 1 pint light cream\u003cbr /\u003e\u003e 2 tablespoons butter\u003cbr /\u003e\u003e Paprika\u003cbr /\u003e\u003c/strong\u003e\u003cspan style\u003d\"color:#ffffff;\"\u003e-\u003c/span\u003e\u003cbr /\u003eDrain oysters; reserve liquor.\u003cbr /\u003e\u003cspan style\u003d\"color:#ffffff;\"\u003e----\u003c/span\u003e Melt 4 tablespoons butter in heavy saucepan; add salt, pepper, and Tabasco. Add reserved liquor to pot; stir to blend well. Add oysters; cook only until edges begin to curl, about 3 to 5 minutes. Stir in milk and cream; bring to boil, but do not boil. Spoon soup into hot bowls; dot each bowl with butter and healthy dash of paprika.\u003cbr /\u003e\u003cspan style\u003d\"color:#ffffff;\"\u003e-\u003c/span\u003e\u003cbr /\u003e\u003cstrong\u003eServings\u003c/strong\u003e: 4 \u003c/span\u003e\u003c/div\u003e\u003cdiv class\u003d\"blogger-post-footer\"\u003e\u003cscript type\u003d\"text/javascript\"\u003e\u003c!--\ngoogle_ad_client \u003d \"pub-7694540679380346\";\n/* 250x250, created 6/19/09 FOR STRICTLY GOOD FOOD.COM */\ngoogle_ad_slot \u003d \"7077993227\";\ngoogle_ad_width \u003d 250;\ngoogle_ad_height \u003d 250;\n//--\u003e\n\u003c/script\u003e\n\u003cscript type\u003d\"text/javascript\"\nsrc\u003d\"http://pagead2.googlesyndication.com/pagead/show_ads.js\"\u003e\n\u003c/script\u003e\u003cimg width\u003d'1' height\u003d'1' src\u003d'https://blogger.googleusercontent.com/tracker/1649472073602926502-3830825193709346157?l\u003dwww.strictlygoodfood.com' alt\u003d'' /\u003e\u003c/div\u003e"},"link":[{"rel":"replies","type":"application/atom+xml","href":"http://www.strictlygoodfood.com/feeds/3830825193709346157/comments/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https://www.blogger.com/comment.g?blogID\u003d1649472073602926502\u0026postID\u003d3830825193709346157\u0026isPopup\u003dtrue","title":"0 Comments"},{"rel":"edit","type":"application/atom+xml","href":"http://www.blogger.com/feeds/1649472073602926502/posts/default/3830825193709346157"},{"rel":"self","type":"application/atom+xml","href":"http://www.blogger.com/feeds/1649472073602926502/posts/default/3830825193709346157"},{"rel":"alternate","type":"text/html","href":"http://www.strictlygoodfood.com/2010/08/oyster-stew.html","title":"Oyster Stew"}],"author":[{"name":{"$t":"The Cinema Hub"},"uri":{"$t":"http://www.blogger.com/profile/15432539408881059022"},"email":{"$t":"noreply@blogger.com"},"gd$extendedProperty":{"xmlns$gd":"http://schemas.google.com/g/2005","name":"OpenSocialUserId","value":"10852560053917369979"}}],"thr$total":{"$t":"0"}},{"id":{"$t":"tag:blogger.com,1999:blog-1649472073602926502.post-3459423623678304903"},"published":{"$t":"2010-08-06T04:16:00.001-04:00"},"updated":{"$t":"2010-08-06T04:18:36.914-04:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Fish"}],"title":{"type":"text","$t":"Flounder a l'orange"},"content":{"type":"html","$t":"\u003cdiv align\u003d\"left\"\u003e\u003cspan style\u003d\"font-family:arial;font-size:130%;\"\u003e\u003cstrong\u003e\u003e 1 teaspoon salt\u003cbr /\u003e\u003e Dash of pepper\u003cbr /\u003e\u003e 2 tablespoons orange juice\u003cbr /\u003e\u003e 1 tablespoon grated orange rind\u003cbr /\u003e\u003e 2 tablespoons vegetable oil\u003cbr /\u003e\u003e 1 1/2 pounds flounder fillets, cut into serving pieces\u003cbr /\u003e\u003e 1/8 teaspoon nutmeg\u003c/strong\u003e\u003cbr /\u003e\u003cspan style\u003d\"color:#ffffff;\"\u003e-\u003c/span\u003e\u003cbr /\u003eCombine salt, pepper, juice, rind, and oil.\u003cbr /\u003e\u003cspan style\u003d\"color:#ffffff;\"\u003e----\u003c/span\u003e Place fish in oiled shallow pan; pour sauce on fish. Sprinkle with nutmeg. Bake in preheated 350F oven 20 to 30 minutes.\u003cbr /\u003e\u003cspan style\u003d\"color:#ffffff;\"\u003e-\u003c/span\u003e\u003cbr /\u003e\u003cstrong\u003eServings\u003c/strong\u003e: 4 to 6 \u003c/span\u003e\u003c/div\u003e\u003cdiv class\u003d\"blogger-post-footer\"\u003e\u003cscript type\u003d\"text/javascript\"\u003e\u003c!--\ngoogle_ad_client \u003d \"pub-7694540679380346\";\n/* 250x250, created 6/19/09 FOR STRICTLY GOOD FOOD.COM */\ngoogle_ad_slot \u003d \"7077993227\";\ngoogle_ad_width \u003d 250;\ngoogle_ad_height \u003d 250;\n//--\u003e\n\u003c/script\u003e\n\u003cscript type\u003d\"text/javascript\"\nsrc\u003d\"http://pagead2.googlesyndication.com/pagead/show_ads.js\"\u003e\n\u003c/script\u003e\u003cimg width\u003d'1' height\u003d'1' src\u003d'https://blogger.googleusercontent.com/tracker/1649472073602926502-3459423623678304903?l\u003dwww.strictlygoodfood.com' alt\u003d'' /\u003e\u003c/div\u003e"},"link":[{"rel":"replies","type":"application/atom+xml","href":"http://www.strictlygoodfood.com/feeds/3459423623678304903/comments/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https://www.blogger.com/comment.g?blogID\u003d1649472073602926502\u0026postID\u003d3459423623678304903\u0026isPopup\u003dtrue","title":"0 Comments"},{"rel":"edit","type":"application/atom+xml","href":"http://www.blogger.com/feeds/1649472073602926502/posts/default/3459423623678304903"},{"rel":"self","type":"application/atom+xml","href":"http://www.blogger.com/feeds/1649472073602926502/posts/default/3459423623678304903"},{"rel":"alternate","type":"text/html","href":"http://www.strictlygoodfood.com/2010/08/flounder-lorange.html","title":"Flounder a l'orange"}],"author":[{"name":{"$t":"The Cinema Hub"},"uri":{"$t":"http://www.blogger.com/profile/15432539408881059022"},"email":{"$t":"noreply@blogger.com"},"gd$extendedProperty":{"xmlns$gd":"http://schemas.google.com/g/2005","name":"OpenSocialUserId","value":"10852560053917369979"}}],"thr$total":{"$t":"0"}},{"id":{"$t":"tag:blogger.com,1999:blog-1649472073602926502.post-6260557935298752740"},"published":{"$t":"2010-08-05T02:17:00.002-04:00"},"updated":{"$t":"2010-08-05T02:19:34.098-04:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Sauces and Dressings"}],"title":{"type":"text","$t":"Blue or Roquefort Cheese Dressing"},"content":{"type":"html","$t":"\u003cdiv align\u003d\"left\"\u003e\u003cspan style\u003d\"font-family:arial;font-size:130%;\"\u003e\u003cstrong\u003e\u003e 4 ounces blue or Roquefort cheese, crumbled\u003cbr /\u003e\u003e 1 cup sour cream\u003cbr /\u003e\u003e 1 teaspoon lemon juice\u003cbr /\u003e\u003e 1 teaspoon sugar\u003cbr /\u003e\u003e 1 teaspoon instant minced onion\u003cbr /\u003e\u003e 1/2 teaspoon salt\u003cbr /\u003e\u003c/strong\u003e\u003cspan style\u003d\"color:#ffffff;\"\u003e-\u003c/span\u003e\u003cbr /\u003eMix all ingredients well. Chill, preferably overnight, to allow flavors to blend. Use within a week.\u003cbr /\u003e\u003cspan style\u003d\"color:#ffffff;\"\u003e-\u003c/span\u003e\u003cbr /\u003e\u003cstrong\u003eYield\u003c/strong\u003e: 1 1/2 cups \u003c/span\u003e\u003c/div\u003e\u003cdiv class\u003d\"blogger-post-footer\"\u003e\u003cscript type\u003d\"text/javascript\"\u003e\u003c!--\ngoogle_ad_client \u003d \"pub-7694540679380346\";\n/* 250x250, created 6/19/09 FOR STRICTLY GOOD FOOD.COM */\ngoogle_ad_slot \u003d \"7077993227\";\ngoogle_ad_width \u003d 250;\ngoogle_ad_height \u003d 250;\n//--\u003e\n\u003c/script\u003e\n\u003cscript type\u003d\"text/javascript\"\nsrc\u003d\"http://pagead2.googlesyndication.com/pagead/show_ads.js\"\u003e\n\u003c/script\u003e\u003cimg width\u003d'1' height\u003d'1' src\u003d'https://blogger.googleusercontent.com/tracker/1649472073602926502-6260557935298752740?l\u003dwww.strictlygoodfood.com' alt\u003d'' /\u003e\u003c/div\u003e"},"link":[{"rel":"replies","type":"application/atom+xml","href":"http://www.strictlygoodfood.com/feeds/6260557935298752740/comments/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https://www.blogger.com/comment.g?blogID\u003d1649472073602926502\u0026postID\u003d6260557935298752740\u0026isPopup\u003dtrue","title":"0 Comments"},{"rel":"edit","type":"application/atom+xml","href":"http://www.blogger.com/feeds/1649472073602926502/posts/default/6260557935298752740"},{"rel":"self","type":"application/atom+xml","href":"http://www.blogger.com/feeds/1649472073602926502/posts/default/6260557935298752740"},{"rel":"alternate","type":"text/html","href":"http://www.strictlygoodfood.com/2010/08/blue-or-roquefort-cheese-dressing.html","title":"Blue or Roquefort Cheese Dressing"}],"author":[{"name":{"$t":"The Cinema Hub"},"uri":{"$t":"http://www.blogger.com/profile/15432539408881059022"},"email":{"$t":"noreply@blogger.com"},"gd$extendedProperty":{"xmlns$gd":"http://schemas.google.com/g/2005","name":"OpenSocialUserId","value":"10852560053917369979"}}],"thr$total":{"$t":"0"}},{"id":{"$t":"tag:blogger.com,1999:blog-1649472073602926502.post-2233605400493054836"},"published":{"$t":"2010-08-03T04:47:00.001-04:00"},"updated":{"$t":"2010-08-03T04:50:31.552-04:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Vegetables"}],"title":{"type":"text","$t":"Braised Celery"},"content":{"type":"html","$t":"\u003cdiv align\u003d\"left\"\u003e\u003cspan style\u003d\"font-family:arial;font-size:130%;\"\u003e\u003cstrong\u003e\u003e 1 bunch celery\u003cbr /\u003e\u003e 1/2 teaspoon salt\u003cbr /\u003e\u003e 1/4 teaspoon pepper\u003cbr /\u003e\u003e 2 tablespoons butter or margarine\u003cbr /\u003e\u003e 1 chicken bouillon cube dissolved in 1 cup boiling water\u003cbr /\u003e\u003e 1 tablespoon finely chopped parsley\u003c/strong\u003e\u003cbr /\u003e\u003cspan style\u003d\"color:#ffffff;\"\u003e-\u003c/span\u003e\u003cbr /\u003eRemove green leaves from celery; cut stalks into 4-inch lengths. Arrange stalks in bottom of small pan or heatproof casserole; season with salt and pepper. Dot with butter; pour bouillon over celery. Bring liquid to boil; cover. Simmer 3 0minutes or until celery is tender. Place on heated serving dish; sprinkle with parsley.\u003cbr /\u003e\u003cspan style\u003d\"color:#ffffff;\"\u003e-\u003c/span\u003e\u003cbr /\u003e\u003cstrong\u003eServings\u003c/strong\u003e: 4 \u003c/span\u003e\u003c/div\u003e\u003cdiv class\u003d\"blogger-post-footer\"\u003e\u003cscript type\u003d\"text/javascript\"\u003e\u003c!--\ngoogle_ad_client \u003d \"pub-7694540679380346\";\n/* 250x250, created 6/19/09 FOR STRICTLY GOOD FOOD.COM */\ngoogle_ad_slot \u003d \"7077993227\";\ngoogle_ad_width \u003d 250;\ngoogle_ad_height \u003d 250;\n//--\u003e\n\u003c/script\u003e\n\u003cscript type\u003d\"text/javascript\"\nsrc\u003d\"http://pagead2.googlesyndication.com/pagead/show_ads.js\"\u003e\n\u003c/script\u003e\u003cimg width\u003d'1' height\u003d'1' src\u003d'https://blogger.googleusercontent.com/tracker/1649472073602926502-2233605400493054836?l\u003dwww.strictlygoodfood.com' alt\u003d'' /\u003e\u003c/div\u003e"},"link":[{"rel":"replies","type":"application/atom+xml","href":"http://www.strictlygoodfood.com/feeds/2233605400493054836/comments/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https://www.blogger.com/comment.g?blogID\u003d1649472073602926502\u0026postID\u003d2233605400493054836\u0026isPopup\u003dtrue","title":"0 Comments"},{"rel":"edit","type":"application/atom+xml","href":"http://www.blogger.com/feeds/1649472073602926502/posts/default/2233605400493054836"},{"rel":"self","type":"application/atom+xml","href":"http://www.blogger.com/feeds/1649472073602926502/posts/default/2233605400493054836"},{"rel":"alternate","type":"text/html","href":"http://www.strictlygoodfood.com/2010/08/braised-celery.html","title":"Braised Celery"}],"author":[{"name":{"$t":"The Cinema Hub"},"uri":{"$t":"http://www.blogger.com/profile/15432539408881059022"},"email":{"$t":"noreply@blogger.com"},"gd$extendedProperty":{"xmlns$gd":"http://schemas.google.com/g/2005","name":"OpenSocialUserId","value":"10852560053917369979"}}],"thr$total":{"$t":"0"}},{"id":{"$t":"tag:blogger.com,1999:blog-1649472073602926502.post-1200213945647491649"},"published":{"$t":"2010-08-02T05:17:00.001-04:00"},"updated":{"$t":"2010-08-02T05:19:25.259-04:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Vegetables"}],"title":{"type":"text","$t":"Marinated Sliced Tomatoes"},"content":{"type":"html","$t":"\u003cspan style\u003d\"font-size:130%;\"\u003e\u003cspan style\u003d\"font-family:arial;\"\u003e\u003cstrong\u003e\u003e 1/4 cup salad oil\u003cbr /\u003e\u003e 1 tablespoon lemon juice\u003cbr /\u003e\u003e 1/2 teaspoon minced garlic\u003cbr /\u003e\u003e 1/2 teaspoon salt\u003cbr /\u003e\u003e 1/2 teaspoon oregano\u003cbr /\u003e\u003e 4 large tomatoes, peeled, sliced\u003cbr /\u003e\u003c/strong\u003e\u003cspan style\u003d\"color:#ffffff;\"\u003e-\u003c/span\u003e\u003cbr /\u003eCombine all but tomatoes; mix well. Pour over tomatoes; marinate several hours.\u003cbr /\u003e\u003cspan style\u003d\"color:#ffffff;\"\u003e-\u003c/span\u003e\u003cbr /\u003e\u003cstrong\u003eServings\u003c/strong\u003e: 3 to 4 \u003c/span\u003e\u003c/span\u003e\u003cdiv class\u003d\"blogger-post-footer\"\u003e\u003cscript type\u003d\"text/javascript\"\u003e\u003c!--\ngoogle_ad_client \u003d \"pub-7694540679380346\";\n/* 250x250, created 6/19/09 FOR STRICTLY GOOD FOOD.COM */\ngoogle_ad_slot \u003d \"7077993227\";\ngoogle_ad_width \u003d 250;\ngoogle_ad_height \u003d 250;\n//--\u003e\n\u003c/script\u003e\n\u003cscript type\u003d\"text/javascript\"\nsrc\u003d\"http://pagead2.googlesyndication.com/pagead/show_ads.js\"\u003e\n\u003c/script\u003e\u003cimg width\u003d'1' height\u003d'1' src\u003d'https://blogger.googleusercontent.com/tracker/1649472073602926502-1200213945647491649?l\u003dwww.strictlygoodfood.com' alt\u003d'' /\u003e\u003c/div\u003e"},"link":[{"rel":"replies","type":"application/atom+xml","href":"http://www.strictlygoodfood.com/feeds/1200213945647491649/comments/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https://www.blogger.com/comment.g?blogID\u003d1649472073602926502\u0026postID\u003d1200213945647491649\u0026isPopup\u003dtrue","title":"0 Comments"},{"rel":"edit","type":"application/atom+xml","href":"http://www.blogger.com/feeds/1649472073602926502/posts/default/1200213945647491649"},{"rel":"self","type":"application/atom+xml","href":"http://www.blogger.com/feeds/1649472073602926502/posts/default/1200213945647491649"},{"rel":"alternate","type":"text/html","href":"http://www.strictlygoodfood.com/2010/08/marinated-sliced-tomatoes.html","title":"Marinated Sliced Tomatoes"}],"author":[{"name":{"$t":"The Cinema Hub"},"uri":{"$t":"http://www.blogger.com/profile/15432539408881059022"},"email":{"$t":"noreply@blogger.com"},"gd$extendedProperty":{"xmlns$gd":"http://schemas.google.com/g/2005","name":"OpenSocialUserId","value":"10852560053917369979"}}],"thr$total":{"$t":"0"}},{"id":{"$t":"tag:blogger.com,1999:blog-1649472073602926502.post-6210724269349666429"},"published":{"$t":"2010-07-31T05:15:00.002-04:00"},"updated":{"$t":"2010-07-31T05:17:49.144-04:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Fondue"}],"title":{"type":"text","$t":"Italian Vegetable Fondue"},"content":{"type":"html","$t":"\u003cdiv align\u003d\"left\"\u003e\u003cspan style\u003d\"font-family:arial;font-size:130%;\"\u003e\u003cstrong\u003e\u003e 1 3/4 cups olive oil\u003cbr /\u003e\u003e 3 cloves garlic, sliced\u003cbr /\u003e\u003e 1/2 teaspoon freshly ground pepper\u003cbr /\u003e\u003e 2 (2-ounce) cans anchovy fillets\u003c/strong\u003e\u003cbr /\u003e\u003cspan style\u003d\"color:#ffffff;\"\u003e-\u003c/span\u003e\u003cbr /\u003ePour oil into fondue pot; add garlic and pepper.\u003cbr /\u003e\u003cspan style\u003d\"color:#ffffff;\"\u003e-----\u003c/span\u003e Chop anchovies; add to fondue pot and anchovy oil. Heat until bubbly. Serve as dipping sauce for fresh vegetables such as radishes, carrot sticks, small green onions, and celery strips.\u003cbr /\u003e\u003cspan style\u003d\"color:#ffffff;\"\u003e-\u003c/span\u003e\u003cbr /\u003e\u003cstrong\u003eServings\u003c/strong\u003e: 6 \u003c/span\u003e\u003c/div\u003e\u003cdiv class\u003d\"blogger-post-footer\"\u003e\u003cscript type\u003d\"text/javascript\"\u003e\u003c!--\ngoogle_ad_client \u003d \"pub-7694540679380346\";\n/* 250x250, created 6/19/09 FOR STRICTLY GOOD FOOD.COM */\ngoogle_ad_slot \u003d \"7077993227\";\ngoogle_ad_width \u003d 250;\ngoogle_ad_height \u003d 250;\n//--\u003e\n\u003c/script\u003e\n\u003cscript type\u003d\"text/javascript\"\nsrc\u003d\"http://pagead2.googlesyndication.com/pagead/show_ads.js\"\u003e\n\u003c/script\u003e\u003cimg width\u003d'1' height\u003d'1' src\u003d'https://blogger.googleusercontent.com/tracker/1649472073602926502-6210724269349666429?l\u003dwww.strictlygoodfood.com' alt\u003d'' /\u003e\u003c/div\u003e"},"link":[{"rel":"replies","type":"application/atom+xml","href":"http://www.strictlygoodfood.com/feeds/6210724269349666429/comments/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https://www.blogger.com/comment.g?blogID\u003d1649472073602926502\u0026postID\u003d6210724269349666429\u0026isPopup\u003dtrue","title":"1 Comments"},{"rel":"edit","type":"application/atom+xml","href":"http://www.blogger.com/feeds/1649472073602926502/posts/default/6210724269349666429"},{"rel":"self","type":"application/atom+xml","href":"http://www.blogger.com/feeds/1649472073602926502/posts/default/6210724269349666429"},{"rel":"alternate","type":"text/html","href":"http://www.strictlygoodfood.com/2010/07/italian-vegetable-fondue.html","title":"Italian Vegetable Fondue"}],"author":[{"name":{"$t":"The Cinema Hub"},"uri":{"$t":"http://www.blogger.com/profile/15432539408881059022"},"email":{"$t":"noreply@blogger.com"},"gd$extendedProperty":{"xmlns$gd":"http://schemas.google.com/g/2005","name":"OpenSocialUserId","value":"10852560053917369979"}}],"thr$total":{"$t":"1"}},{"id":{"$t":"tag:blogger.com,1999:blog-1649472073602926502.post-4657990801090626886"},"published":{"$t":"2010-07-29T03:17:00.002-04:00"},"updated":{"$t":"2010-07-29T03:19:28.491-04:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Casseroles"}],"title":{"type":"text","$t":"Noodle Kugel with Fruit"},"content":{"type":"html","$t":"\u003cdiv align\u003d\"left\"\u003e\u003cspan style\u003d\"font-family:arial;font-size:130%;\"\u003e\u003cstrong\u003e\u003e 1/2 pound broad noodles\u003cbr /\u003e\u003e 1 No. 1 can crushed pineapple\u003cbr /\u003e\u003e 1 apple, grated\u003cbr /\u003e\u003e 1 cup cottage cheese\u003cbr /\u003e\u003e 3/4 stick melted butter or margarine\u003cbr /\u003e\u003e 2 eggs, beaten\u003cbr /\u003e\u003e 2 tablespoons lemon juice\u003cbr /\u003e\u003e 1 cup white raisins\u003cbr /\u003e\u003e 1/2 cup sugar\u003cbr /\u003e\u003e 1 1/2 teaspoons cinnamon (optional)\u003cbr /\u003e\u003e 1 cup sour cream\u003cbr /\u003e\u003e 1 teaspoon salt\u003cbr /\u003e\u003c/strong\u003e\u003cspan style\u003d\"color:#ffffff;\"\u003e-\u003c/span\u003e\u003cbr /\u003eBoil and drain noodles. Stir with other ingredients. Place in well-greased, shallow, heavy casserole. Bake at 350F for about 3/4 hour.\u003cbr /\u003e\u003cspan style\u003d\"color:#ffffff;\"\u003e-\u003c/span\u003e\u003cbr /\u003e\u003cstrong\u003eServings\u003c/strong\u003e: 6 to 8 \u003c/span\u003e\u003c/div\u003e\u003cdiv class\u003d\"blogger-post-footer\"\u003e\u003cscript type\u003d\"text/javascript\"\u003e\u003c!--\ngoogle_ad_client \u003d \"pub-7694540679380346\";\n/* 250x250, created 6/19/09 FOR STRICTLY GOOD FOOD.COM */\ngoogle_ad_slot \u003d \"7077993227\";\ngoogle_ad_width \u003d 250;\ngoogle_ad_height \u003d 250;\n//--\u003e\n\u003c/script\u003e\n\u003cscript type\u003d\"text/javascript\"\nsrc\u003d\"http://pagead2.googlesyndication.com/pagead/show_ads.js\"\u003e\n\u003c/script\u003e\u003cimg width\u003d'1' height\u003d'1' src\u003d'https://blogger.googleusercontent.com/tracker/1649472073602926502-4657990801090626886?l\u003dwww.strictlygoodfood.com' alt\u003d'' /\u003e\u003c/div\u003e"},"link":[{"rel":"replies","type":"application/atom+xml","href":"http://www.strictlygoodfood.com/feeds/4657990801090626886/comments/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https://www.blogger.com/comment.g?blogID\u003d1649472073602926502\u0026postID\u003d4657990801090626886\u0026isPopup\u003dtrue","title":"0 Comments"},{"rel":"edit","type":"application/atom+xml","href":"http://www.blogger.com/feeds/1649472073602926502/posts/default/4657990801090626886"},{"rel":"self","type":"application/atom+xml","href":"http://www.blogger.com/feeds/1649472073602926502/posts/default/4657990801090626886"},{"rel":"alternate","type":"text/html","href":"http://www.strictlygoodfood.com/2010/07/noodle-kugel-with-fruit.html","title":"Noodle Kugel with Fruit"}],"author":[{"name":{"$t":"The Cinema Hub"},"uri":{"$t":"http://www.blogger.com/profile/15432539408881059022"},"email":{"$t":"noreply@blogger.com"},"gd$extendedProperty":{"xmlns$gd":"http://schemas.google.com/g/2005","name":"OpenSocialUserId","value":"10852560053917369979"}}],"thr$total":{"$t":"0"}},{"id":{"$t":"tag:blogger.com,1999:blog-1649472073602926502.post-175355281549780634"},"published":{"$t":"2010-07-24T00:05:00.002-04:00"},"updated":{"$t":"2010-07-24T00:08:41.255-04:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Soups"}],"title":{"type":"text","$t":"Tomato-Juice Soup"},"content":{"type":"html","$t":"\u003cdiv align\u003d\"left\"\u003e\u003cspan style\u003d\"font-family:arial;font-size:130%;\"\u003e\u003cstrong\u003e\u003e 5 3/4 (46-ounce) can tomato juice\u003cbr /\u003e\u003e 1 large carrot\u003cbr /\u003e\u003e 1 large onion\u003cbr /\u003e\u003e 1 stalk celery\u003cbr /\u003e\u003e 1/2 cup uncooked rice\u003cbr /\u003e\u003e 3 tablespoons flour\u003cbr /\u003e\u003e 1 tablespoon butter or margarine\u003cbr /\u003e\u003e Salt and pepper to taste\u003c/strong\u003e\u003cbr /\u003e\u003cspan style\u003d\"color:#ffffff;\"\u003e-\u003c/span\u003e\u003cbr /\u003ePut juice pan. Add whole vegetables and rice; bring to boil. Cover; boil gently until vegetables are tender.\u003cbr /\u003e\u003cspan style\u003d\"color:#ffffff;\"\u003e----\u003c/span\u003e Lightly brown flour in butter in a pan; add to soup to thicken, if desired. Add salt and pepper.\u003cbr /\u003e\u003cspan style\u003d\"color:#ffffff;\"\u003e-\u003c/span\u003e\u003cbr /\u003e\u003cstrong\u003eServings\u003c/strong\u003e: 6\u003c/span\u003e\u003c/div\u003e\u003cdiv class\u003d\"blogger-post-footer\"\u003e\u003cscript type\u003d\"text/javascript\"\u003e\u003c!--\ngoogle_ad_client \u003d \"pub-7694540679380346\";\n/* 250x250, created 6/19/09 FOR STRICTLY GOOD FOOD.COM */\ngoogle_ad_slot \u003d \"7077993227\";\ngoogle_ad_width \u003d 250;\ngoogle_ad_height \u003d 250;\n//--\u003e\n\u003c/script\u003e\n\u003cscript type\u003d\"text/javascript\"\nsrc\u003d\"http://pagead2.googlesyndication.com/pagead/show_ads.js\"\u003e\n\u003c/script\u003e\u003cimg width\u003d'1' height\u003d'1' src\u003d'https://blogger.googleusercontent.com/tracker/1649472073602926502-175355281549780634?l\u003dwww.strictlygoodfood.com' alt\u003d'' /\u003e\u003c/div\u003e"},"link":[{"rel":"replies","type":"application/atom+xml","href":"http://www.strictlygoodfood.com/feeds/175355281549780634/comments/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https://www.blogger.com/comment.g?blogID\u003d1649472073602926502\u0026postID\u003d175355281549780634\u0026isPopup\u003dtrue","title":"0 Comments"},{"rel":"edit","type":"application/atom+xml","href":"http://www.blogger.com/feeds/1649472073602926502/posts/default/175355281549780634"},{"rel":"self","type":"application/atom+xml","href":"http://www.blogger.com/feeds/1649472073602926502/posts/default/175355281549780634"},{"rel":"alternate","type":"text/html","href":"http://www.strictlygoodfood.com/2010/07/tomato-juice-soup.html","title":"Tomato-Juice Soup"}],"author":[{"name":{"$t":"The Cinema Hub"},"uri":{"$t":"http://www.blogger.com/profile/15432539408881059022"},"email":{"$t":"noreply@blogger.com"},"gd$extendedProperty":{"xmlns$gd":"http://schemas.google.com/g/2005","name":"OpenSocialUserId","value":"10852560053917369979"}}],"thr$total":{"$t":"0"}}]}});