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	<title>My Menu Blog &#187; bacon</title>
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	<description>Breakfast &#124; Lunch &#124; Dinner * More</description>
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		<title>Slow-Roasted Salmon with Cabbage, Bacon, and Dill</title>
		<link>http://www.house-of-wonder.com/menublog/2009/10/25/slow-roasted-salmon-with-cabbage-bacon-and-dill/</link>
		<comments>http://www.house-of-wonder.com/menublog/2009/10/25/slow-roasted-salmon-with-cabbage-bacon-and-dill/#comments</comments>
		<pubDate>Sun, 25 Oct 2009 16:05:56 +0000</pubDate>
		<dc:creator>Mik</dc:creator>
				<category><![CDATA[bacon]]></category>
		<category><![CDATA[cabbage]]></category>
		<category><![CDATA[dill]]></category>
		<category><![CDATA[lemon]]></category>
		<category><![CDATA[olive oil]]></category>
		<category><![CDATA[onion]]></category>
		<category><![CDATA[salmon]]></category>

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Ingredients



1 head savoy cabbage (¾ head regular green cabbage can be substituted)
6 slices bacon, cut into 6 to 8 pieces each
1 onion, cut into small dice
8 ounces (1 cup) water, plus additional if needed
4 6-ounce salmon fillets, skin removed
1 teaspoon chopped fresh dill, plus additional for garnish
2 ounces (4 tablespoons) extra-virgin olive oil, plus additional [...]]]></description>
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		<title>Coq au Vin</title>
		<link>http://www.house-of-wonder.com/menublog/2009/10/25/coq-au-vin/</link>
		<comments>http://www.house-of-wonder.com/menublog/2009/10/25/coq-au-vin/#comments</comments>
		<pubDate>Sun, 25 Oct 2009 15:43:17 +0000</pubDate>
		<dc:creator>Mik</dc:creator>
				<category><![CDATA[DINNER]]></category>
		<category><![CDATA[ENTRÉES]]></category>
		<category><![CDATA[bacon]]></category>
		<category><![CDATA[bay leaves]]></category>
		<category><![CDATA[carrot]]></category>
		<category><![CDATA[chicken]]></category>
		<category><![CDATA[clove]]></category>
		<category><![CDATA[mushrooms]]></category>
		<category><![CDATA[noodles]]></category>
		<category><![CDATA[olive oil]]></category>
		<category><![CDATA[onion]]></category>
		<category><![CDATA[peppercorns]]></category>
		<category><![CDATA[red wine]]></category>

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1 bottle (1 liter) plus 1 cup (225 ml) of red wine
1 onion, cut into a 1-inch (2.5-cm) dice
1 carrot, cut into ¼-inch (6-mm) slices
1 celery rib, cut into ½-inch (1-cm) slices
4 whole cloves
1 tbsp (14 g) whole black peppercorns
1 bouquet garni
1 whole chicken, about 3.5 lb (1.35 kg) “trimmed”–meaning guts, wing tips, and neckbone [...]]]></description>
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		<title>Clam Chowder</title>
		<link>http://www.house-of-wonder.com/menublog/2008/02/20/clam-chowder/</link>
		<comments>http://www.house-of-wonder.com/menublog/2008/02/20/clam-chowder/#comments</comments>
		<pubDate>Wed, 20 Feb 2008 20:40:57 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[DINNER]]></category>
		<category><![CDATA[ENTRÉES]]></category>
		<category><![CDATA[bacon]]></category>
		<category><![CDATA[carrot]]></category>
		<category><![CDATA[clams]]></category>
		<category><![CDATA[onion]]></category>
		<category><![CDATA[oysters]]></category>
		<category><![CDATA[red potatoes]]></category>
		<category><![CDATA[soup]]></category>

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		<description><![CDATA[½ lb. bacon, diced
2 (6½ oz.) cans minced clams, juice reserved
2 (8 oz.) cans oysters, chopped, juice reserved
2 med. onions, chopped
3 cups diced red potatoes
2 cups sliced baby carrots
½ cup (1 stick) butter
1 lb. veleeta cheese, regular or pepper jack
½ tsp. garlic powder
½ cup to 1 cup milk
Pepper and salt to taste.

 In a soup pot, [...]]]></description>
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