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	<title>STORIES in Agriculture and Life Sciences &#187; Entrees</title>
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		<title>Heavenly Chicken</title>
		<link>http://www.ag.iastate.edu/stories/2011/11/heavenly-chicken/</link>
		<comments>http://www.ag.iastate.edu/stories/2011/11/heavenly-chicken/#comments</comments>
		<pubDate>Mon, 21 Nov 2011 17:00:50 +0000</pubDate>
		<dc:creator>Melea Licht</dc:creator>
				<category><![CDATA[Entrees]]></category>
		<category><![CDATA[Recipes]]></category>

		<guid isPermaLink="false">http://www.ag.iastate.edu/stories/?p=2109</guid>
		<description><![CDATA[&#8211; from the kitchen of Dong Ahn, professor animal science
Ingredients:
4 whole chicken breasts, boned and skinned
4 slices (6 ounces) Swiss cheese
1 can cream of chicken soup
¼ cup milk
¼ pound margarine
1 package Stove Top stuffing, chicken
Directions: Place chicken breasts in greased 9 x 13 inch pan. Mix soup with milk, pour over chicken. Spread cheese on [...]]]></description>
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		<slash:comments>0</slash:comments>
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		<title>Spaghetti Pie</title>
		<link>http://www.ag.iastate.edu/stories/2011/11/spaghetti-pie/</link>
		<comments>http://www.ag.iastate.edu/stories/2011/11/spaghetti-pie/#comments</comments>
		<pubDate>Mon, 21 Nov 2011 17:00:49 +0000</pubDate>
		<dc:creator>Melea Licht</dc:creator>
				<category><![CDATA[Entrees]]></category>
		<category><![CDATA[Recipes]]></category>

		<guid isPermaLink="false">http://www.ag.iastate.edu/stories/?p=2132</guid>
		<description><![CDATA[&#8211; from the kitchen of Ed Adcock, college communications specialist, STORIES writer
Ingredients:
6 ounces spaghetti
2 tablespoons butter/margarine
1/3 cup grated Parmesan cheese
2 well-beaten eggs
1 pound ground beef or pork sausage
½ cup chopped onion
¼ cup green pepper
1, 8-ounce can tomatoes, cut up, undrained
1, 6-ounce can tomato paste
1 teaspoon sugar
1 teaspoon dried oregano, crushed
½ teaspoon garlic salt
1 cup cottage [...]]]></description>
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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Rack of Lamb with Blueberry/Shiraz sauce</title>
		<link>http://www.ag.iastate.edu/stories/2011/11/rack-of-lamb-with-blueberryshiraz-sauce/</link>
		<comments>http://www.ag.iastate.edu/stories/2011/11/rack-of-lamb-with-blueberryshiraz-sauce/#comments</comments>
		<pubDate>Mon, 21 Nov 2011 17:00:46 +0000</pubDate>
		<dc:creator>Melea Licht</dc:creator>
				<category><![CDATA[Entrees]]></category>
		<category><![CDATA[Recipes]]></category>

		<guid isPermaLink="false">http://www.ag.iastate.edu/stories/?p=2111</guid>
		<description><![CDATA[&#8211; from the kitchen of Elisabeth Huff-Lonergan (MS ’91 animal science, PhD ’95 ), professor animal science
 
Ingredients
One rack of lamb
1/3 cup extra virgin olive oil
4 tablespoons good quality balsamic vinegar
3 cloves garlic, minced or pressed
2 teaspoons fresh thyme leaves, or 1/2 teaspoon dried oregano
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
1 tablespoon Dijon mustard
12 3-inch sprigs fresh rosemary
2 teaspoons olive oil
2 tablespoons red onion finely diced
2 cups Shiraz wine,
2 cups low-sodium beef broth
2 cups fresh or frozen blueberries
2 tablespoons pure Canadian maple syrup
2 cloves garlic, minced [...]]]></description>
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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Grilled Pork Panini</title>
		<link>http://www.ag.iastate.edu/stories/2011/11/grilled-pork-panini/</link>
		<comments>http://www.ag.iastate.edu/stories/2011/11/grilled-pork-panini/#comments</comments>
		<pubDate>Mon, 21 Nov 2011 17:00:45 +0000</pubDate>
		<dc:creator>Melea Licht</dc:creator>
				<category><![CDATA[Entrees]]></category>
		<category><![CDATA[Recipes]]></category>

		<guid isPermaLink="false">http://www.ag.iastate.edu/stories/?p=2121</guid>
		<description><![CDATA[&#8211; from the kitchen of Darcy Maulsby, STORIES writer (courtesy National Pork Board)
Ingredients:
3 cooked pork chops, thinly sliced
8 slices Italian bread
½ cup pesto
4, 1-ounce slices provolone cheese
Olive oil
 
Directions: 
Spread 1 tablespoon pesto on each slice of bread. Top four slices of bread with sliced pork chops and cheese; top each sandwich with remaining bread. [...]]]></description>
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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Sweet and Savory Monte Cristo Sandwich</title>
		<link>http://www.ag.iastate.edu/stories/2011/11/sweet-and-savory-monte-cristo-sandwich/</link>
		<comments>http://www.ag.iastate.edu/stories/2011/11/sweet-and-savory-monte-cristo-sandwich/#comments</comments>
		<pubDate>Mon, 21 Nov 2011 17:00:44 +0000</pubDate>
		<dc:creator>Melea Licht</dc:creator>
				<category><![CDATA[Entrees]]></category>
		<category><![CDATA[Recipes]]></category>

		<guid isPermaLink="false">http://www.ag.iastate.edu/stories/?p=2117</guid>
		<description><![CDATA[&#8211; from the kitchen of the Soy Sistas: Amanda Pudlik (’11 culinary science), Elise Fiscus (senior, culinary science), and Cassie Miller (’11 culinary science)
Ingredients:
1 package Hormel Natural Honey Deli Ham (2-3 slices per sandwich)
1/2 package Veggie Shreds (shredded cheddar and pepper jack cheese- 1 ½ cups)
1 cup Tofutti soy cream cheese
3 tablespoons chopped walnuts
¼ cup [...]]]></description>
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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Beef in Burgundy</title>
		<link>http://www.ag.iastate.edu/stories/2011/11/beef-in-burgundy/</link>
		<comments>http://www.ag.iastate.edu/stories/2011/11/beef-in-burgundy/#comments</comments>
		<pubDate>Mon, 21 Nov 2011 17:00:39 +0000</pubDate>
		<dc:creator>Melea Licht</dc:creator>
				<category><![CDATA[Entrees]]></category>
		<category><![CDATA[Recipes]]></category>

		<guid isPermaLink="false">http://www.ag.iastate.edu/stories/?p=2100</guid>
		<description><![CDATA[&#8211;from the kitchen of: Dorian Garrick, professor animal science
 
Ingredients:
3 pounds sirloin steak
1 tablespoon butter
2 tablespoons oil
4 onions, sliced
1 teaspoon sugar
1 clove garlic
1 pound whole mushrooms
2 slices of fried bacon, chopped
2 tablespoons flour
2 cups red wine
2-3 cups water
2 beef stock cubes (or 2 tablespoons beef stock)
1 bay leaf
1 teaspoon salt
Pepper to taste
Directions: Trim meat and [...]]]></description>
		<wfw:commentRss>http://www.ag.iastate.edu/stories/2011/11/beef-in-burgundy/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Seasonal Stir Fry</title>
		<link>http://www.ag.iastate.edu/stories/2011/11/seasonal-stir-fry/</link>
		<comments>http://www.ag.iastate.edu/stories/2011/11/seasonal-stir-fry/#comments</comments>
		<pubDate>Mon, 21 Nov 2011 17:00:32 +0000</pubDate>
		<dc:creator>Melea Licht</dc:creator>
				<category><![CDATA[Entrees]]></category>
		<category><![CDATA[Recipes]]></category>

		<guid isPermaLink="false">http://www.ag.iastate.edu/stories/?p=2127</guid>
		<description><![CDATA[&#8211;from the kitchen of Lester Wilson, University Professor food science and human nutrition
Ingredients:
Your favorite vegetables such as: zucchini, yellow summer squash, carrots, scallions, green beans, Japanese eggplant, asparagus, onions, and peppers (preferably red or yellow)
Oil
Fresh ginger root
3 garlic cloves, minced
Sugar
Salt
Soy sauce
Sesame seed oil or Mongolian fire oil
Directions:
Cut vegetables into uniform bite-sized pieces.  Heat three tablespoons [...]]]></description>
		<wfw:commentRss>http://www.ag.iastate.edu/stories/2011/11/seasonal-stir-fry/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Cheesy Pasta with Summer Veggies</title>
		<link>http://www.ag.iastate.edu/stories/2011/11/cheesy-pasta-with-summer-veggies/</link>
		<comments>http://www.ag.iastate.edu/stories/2011/11/cheesy-pasta-with-summer-veggies/#comments</comments>
		<pubDate>Mon, 21 Nov 2011 17:00:31 +0000</pubDate>
		<dc:creator>Melea Licht</dc:creator>
				<category><![CDATA[Entrees]]></category>
		<category><![CDATA[Recipes]]></category>

		<guid isPermaLink="false">http://www.ag.iastate.edu/stories/?p=2105</guid>
		<description><![CDATA[&#8211; from the kitchen of Teresa Wiemerslage (MS ’96 plant pathology), extension program coordinator, Northeast Iowa Food and Fitness Initiative
 
Ingredients:
4 cups sliced assorted vegetables, (zucchini, broccoli, peas)
1 cup grape or cherry tomatoes
8 ounces whole wheat pasta, any shape
1 ½ tablespoons vegetable or olive oil
2 medium garlic cloves
½ cups minced onion
1 teaspoon dried Italian seasoning
¼ [...]]]></description>
		<wfw:commentRss>http://www.ag.iastate.edu/stories/2011/11/cheesy-pasta-with-summer-veggies/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Vegetable Fried Rice</title>
		<link>http://www.ag.iastate.edu/stories/2011/11/vegetable-fried-rice/</link>
		<comments>http://www.ag.iastate.edu/stories/2011/11/vegetable-fried-rice/#comments</comments>
		<pubDate>Mon, 21 Nov 2011 17:00:29 +0000</pubDate>
		<dc:creator>Melea Licht</dc:creator>
				<category><![CDATA[Entrees]]></category>
		<category><![CDATA[Recipes]]></category>

		<guid isPermaLink="false">http://www.ag.iastate.edu/stories/?p=2137</guid>
		<description><![CDATA[&#8211; from the kitchen of Sandra Clarke, communications specialist, office of the vice provost for research and economic development, STORIES writer (courtesy ISU Extension to Families)
Ingredients:
3 eggs, lightly beaten
1 tablespoon vegetable or canola oil
½ cup chopped onion
2 cloves minced garlic, or ½ teaspoon garlic powder
3 cups cooked brown rice (I microwave a bag of frozen [...]]]></description>
		<wfw:commentRss>http://www.ag.iastate.edu/stories/2011/11/vegetable-fried-rice/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Boerewors Recipe &#8211; Farmer Sausage</title>
		<link>http://www.ag.iastate.edu/stories/2011/11/boerewors-recipe-farmer-sausage/</link>
		<comments>http://www.ag.iastate.edu/stories/2011/11/boerewors-recipe-farmer-sausage/#comments</comments>
		<pubDate>Mon, 21 Nov 2011 17:00:22 +0000</pubDate>
		<dc:creator>Melea Licht</dc:creator>
				<category><![CDATA[Entrees]]></category>
		<category><![CDATA[Recipes]]></category>

		<guid isPermaLink="false">http://www.ag.iastate.edu/stories/?p=2129</guid>
		<description><![CDATA[&#8211; from the kitchen of Malcolm Robertson, program coordinator Leopold Center for Sustainable Agriculture
 
Ingredients:
2 kilograms (4.4 pounds) prime beef
1 kilogram (2.2 pounds) pork
20 grams (1½ tablespoons) coriander
2 milliliters (½ teaspoon) ground cloves
2 milliliters (½ teaspoon) ground nutmeg
30 grams (2 tablespoons) fine salt
5 milliliters (1 teaspoon) freshly ground black pepper
500 grams (±1 pound) bacon
100 milliliters [...]]]></description>
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		<slash:comments>0</slash:comments>
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