<?xml version="1.0" encoding="UTF-8"?>
<rss version="2.0"
	xmlns:content="http://purl.org/rss/1.0/modules/content/"
	xmlns:wfw="http://wellformedweb.org/CommentAPI/"
	xmlns:dc="http://purl.org/dc/elements/1.1/"
	xmlns:atom="http://www.w3.org/2005/Atom"
	xmlns:sy="http://purl.org/rss/1.0/modules/syndication/"
	xmlns:slash="http://purl.org/rss/1.0/modules/slash/"
	>

<channel>
	<title>cooking @ home &#187; Veal</title>
	<atom:link href="http://www.cooking-at-home.com/food/recipes/veal/feed/" rel="self" type="application/rss+xml" />
	<link>http://www.cooking-at-home.com</link>
	<description>with Harry Kenney</description>
	<lastBuildDate>Wed, 20 May 2009 01:51:06 +0000</lastBuildDate>
	<generator>http://wordpress.org/?v=2.8.4</generator>
	<language>en</language>
	<sy:updatePeriod>hourly</sy:updatePeriod>
	<sy:updateFrequency>1</sy:updateFrequency>
			<item>
		<title>Veal Piccata</title>
		<link>http://www.cooking-at-home.com/recipes/healthy/veal-piccata/</link>
		<comments>http://www.cooking-at-home.com/recipes/healthy/veal-piccata/#comments</comments>
		<pubDate>Fri, 11 Jan 2008 16:57:11 +0000</pubDate>
		<dc:creator>HarryK</dc:creator>
				<category><![CDATA[Healthy]]></category>
		<category><![CDATA[Italian]]></category>
		<category><![CDATA[Veal]]></category>
<category>capers</category><category>cooking</category><category>dry sherry</category><category>food</category><category>lemon</category><category>piccata</category><category>recipes</category>
		<guid isPermaLink="false">http://www.cooking-at-home.com/recipes/veal/veal-piccata/</guid>
		<description><![CDATA[©2008 Harry Kenney
 Sometimes food is delicious to the tastebuds, but not so delcious to the eyes.  Meat loaf comes to mind.  So does split pea soup, among others.  Veal piccata must unfortunately be counted among these.  The photos here this time, do not do it justice.  (And a quick [...]]]></description>
		<wfw:commentRss>http://www.cooking-at-home.com/recipes/healthy/veal-piccata/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Homemade Meatloaf with Tomato-Balsamic Glaze and Creamy Mushroom Gravy</title>
		<link>http://www.cooking-at-home.com/recipes/pork/homemade-meatloaf-tomato-balsamic-glaze-creamy-mushroom-gravy/</link>
		<comments>http://www.cooking-at-home.com/recipes/pork/homemade-meatloaf-tomato-balsamic-glaze-creamy-mushroom-gravy/#comments</comments>
		<pubDate>Wed, 21 Nov 2007 14:13:32 +0000</pubDate>
		<dc:creator>HarryK</dc:creator>
				<category><![CDATA[Baking]]></category>
		<category><![CDATA[Beef]]></category>
		<category><![CDATA[Budget]]></category>
		<category><![CDATA[Pork]]></category>
		<category><![CDATA[Veal]]></category>

		<guid isPermaLink="false">http://www.cooking-at-home.com/recipes/baking/homemade-meatloaf-with-tomato-balsamic-glaze-and-creamy-mushroom-gravy/</guid>
		<description><![CDATA[ There are so many combinations of meatloaf in the world.  Use 100 percent beef.  No, use beef and pork.  No, has to be the tri-meat combination of beef, pork and veal.  No, it&#8217;s lamb as the third, not veal.  You can use milk-soaked bread, big crouton things purchased or [...]]]></description>
		<wfw:commentRss>http://www.cooking-at-home.com/recipes/pork/homemade-meatloaf-tomato-balsamic-glaze-creamy-mushroom-gravy/feed/</wfw:commentRss>
		<slash:comments>1</slash:comments>
		</item>
	</channel>
</rss>
