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<title>KiltBear Recipes</title><link>http://x3.com/index.html</link><description>KiltBear&#x27;s Favorite Recipes</description><dc:language>en</dc:language><dc:creator>aj@x3.com</dc:creator><dc:rights>Copyright 2007 AJ Alfieri-Crispin</dc:rights><dc:date>2008-04-15T18:42:35-07:00</dc:date><admin:generatorAgent rdf:resource="http://www.realmacsoftware.com/" />
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<lastBuildDate>Tue, 15 Apr 2008 18:43:10 -0700</lastBuildDate><item><title>Grape Leaves</title><dc:creator>aj@x3.com</dc:creator><category>Veggie</category><dc:date>2008-04-15T18:42:35-07:00</dc:date><link>http://x3.com/recipes/files/994c3f3910c59112744ee0b3def3b091-14.html#unique-entry-id-14</link><guid isPermaLink="true">http://x3.com/recipes/files/994c3f3910c59112744ee0b3def3b091-14.html#unique-entry-id-14</guid><content:encoded><![CDATA[1/4c lemon juice


2tbs chopped capers


1tbs ground pepper


1/4c chopped green onions


1-1/2c olive oil]]></content:encoded></item><item><title>Flan</title><dc:creator>aj@x3.com</dc:creator><category>Dessert</category><dc:date>2008-04-15T18:36:38-07:00</dc:date><link>http://x3.com/recipes/files/3001c628e1d9f56786e33f02416a85ab-12.html#unique-entry-id-12</link><guid isPermaLink="true">http://x3.com/recipes/files/3001c628e1d9f56786e33f02416a85ab-12.html#unique-entry-id-12</guid><content:encoded><![CDATA[Coat the bottom and sides of a clear pyrex 1 qt dish.


(You pour the browned sugar/caramel into the dish, and then slowly move the dish around so it gets coated all the way around. 

...Place the pyrex bowl into a pan of 1 inch of water.


...After 60 minutes, a knife into the heart of the flan should come out cleanly


...We just cut out slices from the glass bowl, and then spoon the caramel (which will have sunk to the bottom) over our pieces.]]></content:encoded></item><item><title>Bourbon Balls</title><dc:creator>aj@x3.com</dc:creator><category>Dessert</category><dc:date>2008-04-15T18:28:38-07:00</dc:date><link>http://x3.com/recipes/files/eab36ccab4c60fdb8a01b5006f836f54-11.html#unique-entry-id-11</link><guid isPermaLink="true">http://x3.com/recipes/files/eab36ccab4c60fdb8a01b5006f836f54-11.html#unique-entry-id-11</guid><content:encoded><![CDATA[5 cups Vanilla Wafers (large box) 


...1 cup bourbon (less if you do not want extremely moist balls) 


* grind nuts & vanilla wafers in a blender or Cuisinart. 


...* shape into small balls (the mixture will be moist) and roll into powdered sugar 


* let stand for 10-15 minutes and roll in sugar again 
]]></content:encoded></item><item><title>Monkey Cake</title><dc:creator>aj@x3.com</dc:creator><category>Dessert</category><dc:date>2007-08-20T17:47:55-07:00</dc:date><link>http://x3.com/recipes/files/6275628bce8218cc1f1af6087e51b523-10.html#unique-entry-id-10</link><guid isPermaLink="true">http://x3.com/recipes/files/6275628bce8218cc1f1af6087e51b523-10.html#unique-entry-id-10</guid><content:encoded><![CDATA[(makes a cinnamon sugar cake treat that you tear apart with your hands)


...Mix 1 cup sugar and 2 t cinnamon in a bowl with lid.


Boil 1 cup sugar, 1 t cinnamon, with margarine in a pan, and keep it warm.


Cut 2 cans of biscuits into 1/4's


Put in bowl of dry sugar/cinnamon mixture and shake to coat.
]]></content:encoded></item><item><title>Italian Christmas Butter Cookies</title><dc:creator>aj@x3.com</dc:creator><category>Dessert</category><dc:date>2007-08-20T17:38:12-07:00</dc:date><link>http://x3.com/recipes/files/bc9d0f01be2f665af709d47a9a31d70a-9.html#unique-entry-id-9</link><guid isPermaLink="true">http://x3.com/recipes/files/bc9d0f01be2f665af709d47a9a31d70a-9.html#unique-entry-id-9</guid><content:encoded><![CDATA[Mix all together in a large bowl, it should be a fatty/oily dough (due to the butter) not a dry crumbly dough.


...Mix confectioner's sugar with just enough lemon juice to make a simple frosting (you don't need a lot of lemon juice).   The trick is to get it thin enough to dip the cookie into and have it  stick on the cookie and think enough not drip all the way down.


Take a cool cookie, turn it upside down and dip the top of it half way into the sugar/lemon syrup.   Place the cookie (frosted side up) on a clean flat surface, and while the sugar/lemon is still wet, put some sprinkles or jimmis. 
]]></content:encoded></item><item><title>Baked Chicken with Potatoes and Onions</title><dc:creator>aj@x3.com</dc:creator><category>Meat course</category><dc:date>2007-08-20T17:28:27-07:00</dc:date><link>http://x3.com/recipes/files/46573d27fd03e5ffab0bc5c995f1a47b-8.html#unique-entry-id-8</link><guid isPermaLink="true">http://x3.com/recipes/files/46573d27fd03e5ffab0bc5c995f1a47b-8.html#unique-entry-id-8</guid><content:encoded><![CDATA[Put olive oil, salt, and spices in a bowl (the mixture should be thick with spices)


Dredge chicken and put aside (should be thickly covered with italian spices with enough oil just to keep it on)


...Nestle the chicken down into the potatoes and onions without covering the chicken pieces.


Bake in a preheated oven at 475 for 40 minutes, Ideally, a convection oven is best so chicken browns perfectly, otherwise broil carefully during the last 5 minutes to make the skin crispy.


IF YOU THROW AWAY THE SKIN, then don't you DARE use this recipe!!!!]]></content:encoded></item><item><title>Gnocchi di ricotta</title><dc:creator>aj@x3.com</dc:creator><category>Pasta</category><dc:date>2007-08-20T18:09:07-07:00</dc:date><link>http://x3.com/recipes/files/815eaf74bf5e4429e8021ce7d6b0e9f7-7.html#unique-entry-id-7</link><guid isPermaLink="true">http://x3.com/recipes/files/815eaf74bf5e4429e8021ce7d6b0e9f7-7.html#unique-entry-id-7</guid><content:encoded><![CDATA[much flour as needed to obtain a firm but soft dough  so that the gnocchetti


...Bring a generous amount of  salted water to boil in a large pot add


...this type of gnocchi is a light tomato sauce,  or melted butter and grated


...Taking your finger near the edge of the dough, and pressing down and dragging it away from the dough slab.


What you should pull away is a "curl" of dough that you toss into the water.]]></content:encoded></item><item><title>Breaded Chicken Breasts (a la Parmesana - optional)</title><dc:creator>aj@x3.com</dc:creator><category>Meat course</category><dc:date>2007-08-20T17:10:20-07:00</dc:date><link>http://x3.com/recipes/files/cd36803f319f75f800b7fa669bbc1563-6.html#unique-entry-id-6</link><guid isPermaLink="true">http://x3.com/recipes/files/cd36803f319f75f800b7fa669bbc1563-6.html#unique-entry-id-6</guid><content:encoded><![CDATA[Take one whole chicken breast, butterfly cut the thick portions, and mallet them so the get a bit thinner and tenderized. 


In a high sided plate, or a low sided bowl, put italian breadcrumbs for dredging.


...Take the chicken breast pieces, dip in the egg/milk mixture, and then bread crumbs, then in the egg again.


Transfer the breaded pieces into a preheated frying pan of olive oil to cook (medium heat). 

...Pour some tomato sauce over them and heat in the oven (350F) until cheese melts.]]></content:encoded></item><item><title>Soy Chicken</title><dc:creator>aj@x3.com</dc:creator><category>Meat course</category><dc:date>2007-08-20T17:04:42-07:00</dc:date><link>http://x3.com/recipes/files/e827683b9633868cdb4456cfd786e48f-5.html#unique-entry-id-5</link><guid isPermaLink="true">http://x3.com/recipes/files/e827683b9633868cdb4456cfd786e48f-5.html#unique-entry-id-5</guid><content:encoded><![CDATA[&bull; 1/4 c soy sauce


...Place chicken in a fry pan.


Mix remaining ingredients and pour over chicken.


Cover and simmer 40 minutes until done.


Put the chicken aside, and use the remaining soy/vineger to cook mushrooms or cabbage, or the like.]]></content:encoded></item><item><title>Linguine a la Carbonara</title><dc:creator>aj@x3.com</dc:creator><category>Pasta</category><dc:date>2007-08-20T16:18:04-07:00</dc:date><link>http://x3.com/recipes/files/94a1646ff88d07cb44f8d0aa023d6526-4.html#unique-entry-id-4</link><guid isPermaLink="true">http://x3.com/recipes/files/94a1646ff88d07cb44f8d0aa023d6526-4.html#unique-entry-id-4</guid><content:encoded><![CDATA[&bull; 1/2 c of grated parmesan cheese added to the beaten eggs


&bull; 1/4 lb of boiled ham (the cheap way, or you can buy the more expensive and traditional prosciutto)


Square cut and Saut&eacute; the ham/prosciutto in margarine or butter until medium crisp. 

...Cooke the linguine al dente, drain, and butter them well.


Add the beaten eggs & parmesan mixture and a 1/4 to 1/2 cup of cream over the linguine.
]]></content:encoded></item><item><title>Walnut Crescent Cookies</title><dc:creator>aj@x3.com</dc:creator><category>Dessert</category><dc:date>2007-08-20T15:02:48-07:00</dc:date><link>http://x3.com/recipes/files/6835c59ba817c6c8ecd76175c68d53b2-3.html#unique-entry-id-3</link><guid isPermaLink="true">http://x3.com/recipes/files/6835c59ba817c6c8ecd76175c68d53b2-3.html#unique-entry-id-3</guid><content:encoded><![CDATA[&bull; 1/2 lb butter or margarine


...Gradually add to butter mixture, stirring thoroughly.


...Using portions the size of a walnut, shape into crescents.   Bake at 325F for 20 min on an UNgreased cookie sheet.


...After cooled: Store in Plastic bags or covered container. ]]></content:encoded></item><item><title>Uncle Mario&#x27;s Clam Sauce</title><dc:creator>aj@x3.com</dc:creator><category>Pasta</category><dc:date>2007-08-20T14:55:16-07:00</dc:date><link>http://x3.com/recipes/files/92f2cd6afce1220bbdfa1c6ed1e5dd46-2.html#unique-entry-id-2</link><guid isPermaLink="true">http://x3.com/recipes/files/92f2cd6afce1220bbdfa1c6ed1e5dd46-2.html#unique-entry-id-2</guid><content:encoded><![CDATA[In heavy 10-12 inch skillet combine and heat till butter is melted:


...&bull; 1/4 c dry white wine


...Cook till slightly thickened then add and bring back to simmer


&bull; 2 doz Littleneck clams (steamed, shucked, coarsely chopped or good grade canned clams)


...(What is odd, is that I remember always waiting until after the clams to add the white wine... the white wine would cool the mixture and then it would thicken up like magic...)]]></content:encoded></item><item><title>Marinated mushrooms</title><dc:creator>aj@x3.com</dc:creator><category>Veggie</category><dc:date>2007-08-20T14:48:00-07:00</dc:date><link>http://x3.com/recipes/files/9303567d6aa28f82e555a006d6c43331-1.html#unique-entry-id-1</link><guid isPermaLink="true">http://x3.com/recipes/files/9303567d6aa28f82e555a006d6c43331-1.html#unique-entry-id-1</guid><content:encoded><![CDATA[remove the stems (or not, mom didn't)


drop the caps in water acidulated with the juice of 1 lemon


...simmer the mushrooms for 5 minutes


drain and rinse the caps under cold running water


...Boil the marinade for 5 min and pour it over the mushrooms.
]]></content:encoded></item><item><title>Cream Cheese Pound Cake</title><dc:creator>aj@x3.com</dc:creator><category>Dessert</category><dc:date>2007-08-20T14:40:15-07:00</dc:date><link>http://x3.com/recipes/files/e6c125350fcd11ad670cbb4e73db6d4a-0.html#unique-entry-id-0</link><guid isPermaLink="true">http://x3.com/recipes/files/e6c125350fcd11ad670cbb4e73db6d4a-0.html#unique-entry-id-0</guid><content:encoded><![CDATA[This was done in a plane old tube/bunt pan, never in a "pound cake" mold.


...(notes from mom: I beat the eggs first, then add sugar, then corn margarine, cream cheese and vanilla.   Add flour 1/2 c at a time, ok.)


&bull; 1/2 lb butter or corn margarine


&bull; 1/2 lb cream cheese (8 oz)
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