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	<title>Old Hickory Church of Christ &#187; Recipes</title>
	<atom:link href="http://www.oldhickorychurchofchrist.com/category/recipes/feed/" rel="self" type="application/rss+xml" />
	<link>http://www.oldhickorychurchofchrist.com</link>
	<description>Welcome to Old Hickory! We are a church dedicated to serving the Lord                 and serving the community around us. Check out our site and let us know how we can serve you!</description>
	<lastBuildDate>Wed, 01 Feb 2012 18:00:25 +0000</lastBuildDate>
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			<item>
		<title>December-Banana Nut Bread</title>
		<link>http://www.oldhickorychurchofchrist.com/2010/12/december-banana-nut-bread/</link>
		<comments>http://www.oldhickorychurchofchrist.com/2010/12/december-banana-nut-bread/#comments</comments>
		<pubDate>Wed, 01 Dec 2010 15:32:02 +0000</pubDate>
		<dc:creator>sings</dc:creator>
				<category><![CDATA[Recipes]]></category>

		<guid isPermaLink="false">http://www.oldhickorychurchofchrist.com/?p=826</guid>
		<description><![CDATA[Here is a recipe that you can turn into gifts.  For those people on your list that you want to do a little something for here is a great idea that you can make. Banana Nut Bread  1 stick margarine, melted 1 ½ C/ sugar 3 ½ ripe bananas 1 tsp. Vanilla 2 C. self rising flour 2 eggs beaten ½ C. chopped nuts  Mix margarine and sugar well. Add remaining ingredients. Put in 2 buttered loaf pans and bake at 350* for 55-60 minutes.]]></description>
			<content:encoded><![CDATA[<p>Here is a recipe that you can turn into gifts.  For those people on your list that you want to do a little something for here is a great idea that you can make.</p>
<p><span style="font-family: Franklin Gothic Medium, sans-serif"><span style="font-size: medium"><span style="text-decoration: underline"><strong>Banana Nut Bread</strong></span></span></span></p>
<p> <span style="font-family: Franklin Gothic Medium, sans-serif"><span style="font-size: medium">1 stick margarine, melted</span></span></p>
<p><span style="font-family: Franklin Gothic Medium, sans-serif"><span style="font-size: medium">1 ½ C/ sugar</span></span></p>
<p><span style="font-family: Franklin Gothic Medium, sans-serif"><span style="font-size: medium">3 ½ ripe bananas</span></span></p>
<p><span style="font-family: Franklin Gothic Medium, sans-serif"><span style="font-size: medium">1 tsp. Vanilla</span></span></p>
<p><span style="font-family: Franklin Gothic Medium, sans-serif"><span style="font-size: medium">2 C. self rising flour</span></span></p>
<p><span style="font-family: Franklin Gothic Medium, sans-serif"><span style="font-size: medium">2 eggs beaten</span></span></p>
<p><span style="font-family: Franklin Gothic Medium, sans-serif"><span style="font-size: medium">½ C. chopped nuts</span></span></p>
<p> <span style="font-family: Franklin Gothic Medium, sans-serif"><span style="font-size: medium">Mix margarine and sugar well. Add remaining ingredients. Put in 2 buttered loaf pans and bake at 350* for 55-60 minutes.</span></span></p>
]]></content:encoded>
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		<item>
		<title>November-Fake Peach Cobbler</title>
		<link>http://www.oldhickorychurchofchrist.com/2010/11/november-fake-peach-cobbler/</link>
		<comments>http://www.oldhickorychurchofchrist.com/2010/11/november-fake-peach-cobbler/#comments</comments>
		<pubDate>Mon, 01 Nov 2010 15:27:51 +0000</pubDate>
		<dc:creator>sings</dc:creator>
				<category><![CDATA[Recipes]]></category>

		<guid isPermaLink="false">http://www.oldhickorychurchofchrist.com/?p=824</guid>
		<description><![CDATA[A quick cobbler that will add to any meal as the weather gets a little more chilly! Fake Peach Cobbler   1 pkg. Jiffy yellow cake mix 1 can peach pie filling  In a 9&#215;9 or 8&#215;8 greased casserole dish (glass is best) mix ingredients in pan and bake as cake box directs.  You can substitute and flavor pie filling for the taste you desire.]]></description>
			<content:encoded><![CDATA[<p>A quick cobbler that will add to any meal as the weather gets a little more chilly!</p>
<p><span style="font-family: Franklin Gothic Medium, sans-serif"><span style="font-size: medium"><span style="text-decoration: underline"><strong>Fake Peach Cobbler</strong></span></span></span></p>
<p> </p>
<p><span style="font-family: Franklin Gothic Medium, sans-serif"><span style="font-size: medium">1 pkg. Jiffy yellow cake mix</span></span></p>
<p><span style="font-family: Franklin Gothic Medium, sans-serif"><span style="font-size: medium">1 can peach pie filling</span></span></p>
<p> <span style="font-family: Franklin Gothic Medium, sans-serif"><span style="font-size: medium">In a 9&#215;9 or 8&#215;8 greased casserole dish (glass is best) mix ingredients in pan and bake as cake box directs.</span></span></p>
<p> <span style="font-family: Franklin Gothic Medium, sans-serif"><span style="font-size: medium">You can substitute and flavor pie filling for the taste you desire.</span></span></p>
]]></content:encoded>
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		</item>
		<item>
		<title>October-Pumpkin Pie</title>
		<link>http://www.oldhickorychurchofchrist.com/2010/10/october/</link>
		<comments>http://www.oldhickorychurchofchrist.com/2010/10/october/#comments</comments>
		<pubDate>Fri, 01 Oct 2010 15:25:17 +0000</pubDate>
		<dc:creator>sings</dc:creator>
				<category><![CDATA[Recipes]]></category>

		<guid isPermaLink="false">http://www.oldhickorychurchofchrist.com/?p=821</guid>
		<description><![CDATA[What would October be without Pumpkin Pie?  Print this and save for Novmeber and add it as a dessert for Thanksgiving! Pumpkin Pie   1 can pumpkin 1 tsp. flour ½ tsp. cinnamon 1 C. evaporated milk ½ tsp. nutmeg 2 beaten eggs ½ tsp. ginger 1 ½ tsp. butter 1 C. flour ½ tsp. Salt  Mix sugar, flour, salt, cinnamon, ginger and nutmeg in mixing bowl. Add milk, eggs, pumpkin and melted butter. Mix well and put in uncooked regular pie shell. Bake at 350* for45-50 minutes or until center of pie will be well set.]]></description>
			<content:encoded><![CDATA[<p>What would October be without Pumpkin Pie?  Print this and save for Novmeber and add it as a dessert for Thanksgiving!</p>
<p><span style="font-family: Franklin Gothic Medium, sans-serif"><span style="font-size: medium"><span style="text-decoration: underline"><strong>Pumpkin Pie</strong></span></span></span></p>
<p> </p>
<p><span style="font-family: Franklin Gothic Medium, sans-serif"><span style="font-size: medium">1 can pumpkin</span></span></p>
<p><span style="font-family: Franklin Gothic Medium, sans-serif"><span style="font-size: medium">1 tsp. flour</span></span></p>
<p><span style="font-family: Franklin Gothic Medium, sans-serif"><span style="font-size: medium">½ tsp. cinnamon</span></span></p>
<p><span style="font-family: Franklin Gothic Medium, sans-serif"><span style="font-size: medium">1 C. evaporated milk</span></span></p>
<p><span style="font-family: Franklin Gothic Medium, sans-serif"><span style="font-size: medium">½ tsp. nutmeg</span></span></p>
<p><span style="font-family: Franklin Gothic Medium, sans-serif"><span style="font-size: medium">2 beaten eggs</span></span></p>
<p><span style="font-family: Franklin Gothic Medium, sans-serif"><span style="font-size: medium">½ tsp. ginger</span></span></p>
<p><span style="font-family: Franklin Gothic Medium, sans-serif"><span style="font-size: medium">1 ½ tsp. butter</span></span></p>
<p><span style="font-family: Franklin Gothic Medium, sans-serif"><span style="font-size: medium">1 C. flour</span></span></p>
<p><span style="font-family: Franklin Gothic Medium, sans-serif"><span style="font-size: medium">½ tsp. Salt</span></span></p>
<p> <span style="font-family: Franklin Gothic Medium, sans-serif"><span style="font-size: medium">Mix sugar, flour, salt, cinnamon, ginger and nutmeg in mixing bowl. Add milk, eggs, pumpkin and melted butter. Mix well and put in uncooked regular pie shell. Bake at 350* for45-50 minutes or until center of pie will be well set.</span></span></p>
]]></content:encoded>
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		<item>
		<title>September-Corn Salad</title>
		<link>http://www.oldhickorychurchofchrist.com/2010/09/september-corn-salad/</link>
		<comments>http://www.oldhickorychurchofchrist.com/2010/09/september-corn-salad/#comments</comments>
		<pubDate>Wed, 01 Sep 2010 15:22:47 +0000</pubDate>
		<dc:creator>sings</dc:creator>
				<category><![CDATA[Recipes]]></category>

		<guid isPermaLink="false">http://www.oldhickorychurchofchrist.com/?p=819</guid>
		<description><![CDATA[A great recipe for those late days of summer as an added dish to anything that you put on the grill. Corn Salad  2 (15 oz.) can whole kernel corn-drained 1 C. green bell pepper chopped 2 C. grated cheddar cheese ½ C. red onion chopped 1 C. mayonnaise or Miracle Whip 1 9oz. bag Chili Cheese Fritos  Mix corn, bell pepper, onion, cheese and mayonnaise and chill. Right before serving stir in Fritos.]]></description>
			<content:encoded><![CDATA[<p>A great recipe for those late days of summer as an added dish to anything that you put on the grill.</p>
<p><span style="font-family: Franklin Gothic Medium, sans-serif"><span style="font-size: medium"><span style="text-decoration: underline"><strong>Corn Salad</strong></span></span></span></p>
<p> <span style="font-family: Franklin Gothic Medium, sans-serif"><span style="font-size: medium">2 (15 oz.) can whole kernel corn-drained</span></span></p>
<p><span style="font-family: Franklin Gothic Medium, sans-serif"><span style="font-size: medium">1 C. green bell pepper chopped</span></span></p>
<p><span style="font-family: Franklin Gothic Medium, sans-serif"><span style="font-size: medium">2 C. grated cheddar cheese</span></span></p>
<p><span style="font-family: Franklin Gothic Medium, sans-serif"><span style="font-size: medium">½ C. red onion chopped</span></span></p>
<p><span style="font-family: Franklin Gothic Medium, sans-serif"><span style="font-size: medium">1 C. mayonnaise or Miracle Whip</span></span></p>
<p><span style="font-family: Franklin Gothic Medium, sans-serif"><span style="font-size: medium">1 9oz. bag Chili Cheese Fritos</span></span></p>
<p> <span style="font-family: Franklin Gothic Medium, sans-serif"><span style="font-size: medium">Mix corn, bell pepper, onion, cheese and mayonnaise and chill. Right before serving stir in Fritos.</span></span></p>
]]></content:encoded>
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		<item>
		<title>August-Sweet &#8216;N Sour Cucumber &amp; Onions</title>
		<link>http://www.oldhickorychurchofchrist.com/2010/08/august-sweet-n-sour-cucumber-onions/</link>
		<comments>http://www.oldhickorychurchofchrist.com/2010/08/august-sweet-n-sour-cucumber-onions/#comments</comments>
		<pubDate>Sun, 01 Aug 2010 15:19:56 +0000</pubDate>
		<dc:creator>sings</dc:creator>
				<category><![CDATA[Recipes]]></category>

		<guid isPermaLink="false">http://www.oldhickorychurchofchrist.com/?p=817</guid>
		<description><![CDATA[For anyone who has extra cucumbers from the garden or have found on sale at the grocery this recipe is great to use up those cucumbers and will keep in the refrigerator for several weeks.  Sweet &#8216;N Sour Cucumber and Onions   1 C. onions, thinly sliced 1 Tbsp. salt 1 Tbsp. celery seed 7 C. thinly sliced cucumbers (unpeeled) 2 C. sugar 1 C. vinegar   Put salt over sliced cucumbers and onions. Let stand at least 1 hour. Drain well. Squeeze juice out with hands. Mix remaining ingredients together and pour over vegetables. DO NOT HEAT. Place in a covered bowl or jar in refrigerator. This can be kept for several weeks.]]></description>
			<content:encoded><![CDATA[<p>For anyone who has extra cucumbers from the garden or have found on sale at the grocery this recipe is great to use up those cucumbers and will keep in the refrigerator for several weeks. </p>
<p><span style="font-family: Franklin Gothic Medium, sans-serif"><span style="font-size: medium"><span style="text-decoration: underline"><strong>Sweet &#8216;N Sour Cucumber and Onions</strong></span></span></span></p>
<p> </p>
<p><span style="font-family: Franklin Gothic Medium, sans-serif"><span style="font-size: medium">1 C. onions, thinly sliced</span></span></p>
<p><span style="font-family: Franklin Gothic Medium, sans-serif"><span style="font-size: medium">1 Tbsp. salt</span></span></p>
<p><span style="font-family: Franklin Gothic Medium, sans-serif"><span style="font-size: medium">1 Tbsp. celery seed</span></span></p>
<p><span style="font-family: Franklin Gothic Medium, sans-serif"><span style="font-size: medium">7 C. thinly sliced cucumbers (unpeeled)</span></span></p>
<p><span style="font-family: Franklin Gothic Medium, sans-serif"><span style="font-size: medium">2 C. sugar</span></span></p>
<p><span style="font-family: Franklin Gothic Medium, sans-serif"><span style="font-size: medium">1 C. vinegar</span></span></p>
<p> </p>
<p><span style="font-family: Franklin Gothic Medium, sans-serif"><span style="font-size: medium">Put salt over sliced cucumbers and onions. Let stand at least 1 hour. Drain well. Squeeze juice out with hands. Mix remaining ingredients together and pour over vegetables. DO NOT HEAT. Place in a covered bowl or jar in refrigerator. This can be kept for several weeks.</span></span></p>
]]></content:encoded>
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		<item>
		<title>July-Country Pork Ribs</title>
		<link>http://www.oldhickorychurchofchrist.com/2010/07/july-country-pork-ribs/</link>
		<comments>http://www.oldhickorychurchofchrist.com/2010/07/july-country-pork-ribs/#comments</comments>
		<pubDate>Thu, 01 Jul 2010 15:16:48 +0000</pubDate>
		<dc:creator>sings</dc:creator>
				<category><![CDATA[Recipes]]></category>

		<guid isPermaLink="false">http://www.oldhickorychurchofchrist.com/?p=815</guid>
		<description><![CDATA[These easy ribs will be a great addition to any 4th of July gathering, just remember to take plenty of napkins! Country Pork Ribs   1 (16 oz.) Ragu pasta sauce 1 (16 oz.) barbeque sauce 1 ½ C. brown sugar pork loin ribs, boneless  Place ribs in large baking pan. Pour Ragu and barbeque sauce on top of ribs. Sprinkle on brown sugar. Bake at 250* for six hours.]]></description>
			<content:encoded><![CDATA[<p>These easy ribs will be a great addition to any 4th of July gathering, just remember to take plenty of napkins!</p>
<p><span style="font-family: Franklin Gothic Medium, sans-serif"><span style="font-size: medium"><span style="text-decoration: underline"><strong>Country Pork Ribs</strong></span></span></span></p>
<p> </p>
<p><span style="font-family: Franklin Gothic Medium, sans-serif"><span style="font-size: medium">1 (16 oz.) Ragu pasta sauce</span></span></p>
<p><span style="font-family: Franklin Gothic Medium, sans-serif"><span style="font-size: medium">1 (16 oz.) barbeque sauce</span></span></p>
<p><span style="font-family: Franklin Gothic Medium, sans-serif"><span style="font-size: medium">1 ½ C. brown sugar</span></span></p>
<p><span style="font-family: Franklin Gothic Medium, sans-serif"><span style="font-size: medium">pork loin ribs, boneless</span></span></p>
<p> <span style="font-family: Franklin Gothic Medium, sans-serif"><span style="font-size: medium">Place ribs in large baking pan. Pour Ragu and barbeque sauce on top of ribs. Sprinkle on brown sugar. Bake at 250* for six hours.</span></span></p>
]]></content:encoded>
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		<item>
		<title>June-Fruit Salad</title>
		<link>http://www.oldhickorychurchofchrist.com/2010/06/june-fruit-salad/</link>
		<comments>http://www.oldhickorychurchofchrist.com/2010/06/june-fruit-salad/#comments</comments>
		<pubDate>Tue, 01 Jun 2010 15:14:10 +0000</pubDate>
		<dc:creator>sings</dc:creator>
				<category><![CDATA[Recipes]]></category>

		<guid isPermaLink="false">http://www.oldhickorychurchofchrist.com/?p=813</guid>
		<description><![CDATA[When the temperature starts heating up try this recipe to add a cool touch to any meal. Fruit Salad   1 large can mandarin oranges, drained 1 large can pineapple chunks, drained 1 medium jar cherries, halved 1 can peach pie filling 2 or 3 bananas, sliced ¼ C. sugar Mix together and refrigerate a few hours before serving.]]></description>
			<content:encoded><![CDATA[<p><span style="font-family: Franklin Gothic Medium, sans-serif"><span style="font-size: medium">When the temperature starts heating up try this recipe to add a cool touch to any meal.</span></span></p>
<p><span style="font-family: Franklin Gothic Medium, sans-serif"><span style="font-size: medium"><span style="text-decoration: underline"><strong>Fruit Salad</strong></span></span></span></p>
<p> </p>
<p><span style="font-family: Franklin Gothic Medium, sans-serif"><span style="font-size: medium">1 large can mandarin oranges, drained</span></span></p>
<p><span style="font-family: Franklin Gothic Medium, sans-serif"><span style="font-size: medium">1 large can pineapple chunks, drained</span></span></p>
<p><span style="font-family: Franklin Gothic Medium, sans-serif"><span style="font-size: medium">1 medium jar cherries, halved</span></span></p>
<p><span style="font-family: Franklin Gothic Medium, sans-serif"><span style="font-size: medium">1 can peach pie filling</span></span></p>
<p><span style="font-family: Franklin Gothic Medium, sans-serif"><span style="font-size: medium">2 or 3 bananas, sliced</span></span></p>
<p><span style="font-family: Franklin Gothic Medium, sans-serif"><span style="font-size: medium">¼ C. sugar</span></span></p>
<p><span style="font-family: Franklin Gothic Medium, sans-serif"><span style="font-size: medium">Mix together and refrigerate a few hours before serving.</span></span></p>
]]></content:encoded>
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		<item>
		<title>May-Shoney&#8217;s Strawberry Pie</title>
		<link>http://www.oldhickorychurchofchrist.com/2010/05/may-shoneys-strawberry-pie/</link>
		<comments>http://www.oldhickorychurchofchrist.com/2010/05/may-shoneys-strawberry-pie/#comments</comments>
		<pubDate>Sat, 01 May 2010 15:11:23 +0000</pubDate>
		<dc:creator>sings</dc:creator>
				<category><![CDATA[Recipes]]></category>

		<guid isPermaLink="false">http://www.oldhickorychurchofchrist.com/?p=811</guid>
		<description><![CDATA[This Memorial Day take this quick and simple pie that will add beauty to any table. Shoney&#8217;s Strawberry Pie   1 qt. strawberries whole 1 baked pie shell   Put berries in pie shell and set aside.   1 C. sugar 1 C. water 3 Tbsp. cornstarch 3 Tbsp. strawberry Jell-o pinch of salt   Boil one minute, cool and pour over berries, Serve with whipped cream.]]></description>
			<content:encoded><![CDATA[<p>This Memorial Day take this quick and simple pie that will add beauty to any table.</p>
<p><span style="font-family: Franklin Gothic Medium, sans-serif"><span style="font-size: medium"><span style="text-decoration: underline"><strong>Shoney&#8217;s Strawberry Pie</strong></span></span></span></p>
<p> </p>
<p><span style="font-family: Franklin Gothic Medium, sans-serif"><span style="font-size: medium">1 qt. strawberries whole</span></span></p>
<p><span style="font-family: Franklin Gothic Medium, sans-serif"><span style="font-size: medium">1 baked pie shell</span></span></p>
<p> </p>
<p><span style="font-family: Franklin Gothic Medium, sans-serif"><span style="font-size: medium">Put berries in pie shell and set aside.</span></span></p>
<p> </p>
<p><span style="font-family: Franklin Gothic Medium, sans-serif"><span style="font-size: medium">1 C. sugar</span></span></p>
<p><span style="font-family: Franklin Gothic Medium, sans-serif"><span style="font-size: medium">1 C. water</span></span></p>
<p><span style="font-family: Franklin Gothic Medium, sans-serif"><span style="font-size: medium">3 Tbsp. cornstarch</span></span></p>
<p><span style="font-family: Franklin Gothic Medium, sans-serif"><span style="font-size: medium">3 Tbsp. strawberry Jell-o</span></span></p>
<p><span style="font-family: Franklin Gothic Medium, sans-serif"><span style="font-size: medium">pinch of salt</span></span></p>
<p> </p>
<p><span style="font-family: Franklin Gothic Medium, sans-serif"><span style="font-size: medium">Boil one minute, cool and pour over berries, Serve with whipped cream.</span></span></p>
]]></content:encoded>
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		<item>
		<title>April-Cheesy Pineapple</title>
		<link>http://www.oldhickorychurchofchrist.com/2010/04/april-cheesy-pineapple/</link>
		<comments>http://www.oldhickorychurchofchrist.com/2010/04/april-cheesy-pineapple/#comments</comments>
		<pubDate>Thu, 01 Apr 2010 15:07:50 +0000</pubDate>
		<dc:creator>sings</dc:creator>
				<category><![CDATA[Recipes]]></category>

		<guid isPermaLink="false">http://www.oldhickorychurchofchrist.com/?p=808</guid>
		<description><![CDATA[Try this recipe for a different twist of using  pineapple.  This is delicious and the family will enjoy! Cheesy Pineapple   2 can (20 oz. Each) pineapple chunks, drained 1 ½ C. grated sharp cheddar cheese 1 C. flour 1 ¼ C. sugar TOPPING: 1-1 ½ sticks butter, melted 1 ½ tubes Ritz Crackers, crumbled   Mix together all (except topping); pour into baking dish. Mix together topping and sprinkle on mixture. Bake at 350* for 30 minutes.]]></description>
			<content:encoded><![CDATA[<p>Try this recipe for a different twist of using  pineapple.  This is delicious and the family will enjoy!</p>
<p><span style="font-family: Franklin Gothic Medium, sans-serif"><span style="font-size: medium"><span style="text-decoration: underline"><strong>Cheesy Pineapple</strong></span></span></span></p>
<p> </p>
<p><span style="font-family: Franklin Gothic Medium, sans-serif"><span style="font-size: medium">2 can (20 oz. Each) pineapple chunks, drained</span></span></p>
<p><span style="font-family: Franklin Gothic Medium, sans-serif"><span style="font-size: medium">1 ½ C. grated sharp cheddar cheese</span></span></p>
<p><span style="font-family: Franklin Gothic Medium, sans-serif"><span style="font-size: medium">1 C. flour</span></span></p>
<p><span style="font-family: Franklin Gothic Medium, sans-serif"><span style="font-size: medium">1 ¼ C. sugar</span></span></p>
<p><span style="font-family: Franklin Gothic Medium, sans-serif"><span style="font-size: medium">TOPPING:</span></span></p>
<p><span style="font-family: Franklin Gothic Medium, sans-serif"><span style="font-size: medium">1-1 ½ sticks butter, melted</span></span></p>
<p><span style="font-family: Franklin Gothic Medium, sans-serif"><span style="font-size: medium">1 ½ tubes Ritz Crackers, crumbled</span></span></p>
<p> </p>
<p><span style="font-family: Franklin Gothic Medium, sans-serif"><span style="font-size: medium">Mix together all (except topping); pour into baking dish. Mix together topping and sprinkle on mixture. Bake at 350* for 30 minutes.</span></span></p>
]]></content:encoded>
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		<item>
		<title>March-Scalloped Potatoes</title>
		<link>http://www.oldhickorychurchofchrist.com/2010/03/march-scalloped-potatoes/</link>
		<comments>http://www.oldhickorychurchofchrist.com/2010/03/march-scalloped-potatoes/#comments</comments>
		<pubDate>Mon, 01 Mar 2010 15:03:34 +0000</pubDate>
		<dc:creator>sings</dc:creator>
				<category><![CDATA[Recipes]]></category>

		<guid isPermaLink="false">http://www.oldhickorychurchofchrist.com/?p=806</guid>
		<description><![CDATA[Need a side dish, something new that the family will enjoy, try this recipe at your next family dinner. Scalloped Potatoes  6 to 8 potatoes sliced and cooked until tender 1 medium onion sauteed in 2 Tbsp. butter 8-10 oz. Grated cheese 1 can mushroom soup and 1 can water  Put potatoes and onions mix in large casserole dish. Salt and pepper to taste. Does not need much salt. Heat soup, water and cheese and pour over potato mix. Bake at 300* for 30 minutes.]]></description>
			<content:encoded><![CDATA[<p>Need a side dish, something new that the family will enjoy, try this recipe at your next family dinner.</p>
<p><span style="font-family: Franklin Gothic Medium, sans-serif"><span style="font-size: medium"><span style="text-decoration: underline"><strong>Scalloped Potatoes</strong></span></span></span></p>
<p> <span style="font-family: Franklin Gothic Medium, sans-serif"><span style="font-size: medium">6 to 8 potatoes sliced and cooked until tender</span></span></p>
<p><span style="font-family: Franklin Gothic Medium, sans-serif"><span style="font-size: medium">1 medium onion sauteed in 2 Tbsp. butter</span></span></p>
<p><span style="font-family: Franklin Gothic Medium, sans-serif"><span style="font-size: medium">8-10 oz. Grated cheese</span></span></p>
<p><span style="font-family: Franklin Gothic Medium, sans-serif"><span style="font-size: medium">1 can mushroom soup and 1 can water</span></span></p>
<p> <span style="font-family: Franklin Gothic Medium, sans-serif"><span style="font-size: medium">Put potatoes and onions mix in large casserole dish. Salt and pepper to taste. Does not need much salt. Heat soup, water and cheese and pour over potato mix. Bake at 300* for 30 minutes.</span></span></p>
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