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    <pubDate>Tue, 24 Nov 2009 18:15:09 GMT</pubDate>
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      <title>French Desserts: Eclairs II | Submitted By: Patty Stockton</title>
      <description>My family loves these eclairs and request them all the time. I usually make them as dessert whenever we have company coming, they are always a hit!</description>
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      <pubDate>Tue, 24 Nov 2009 18:15:09 GMT</pubDate>
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      <title>French Soups and Stews: French Beef Stew | Submitted By: CORWYNN DARKHOLME</title>
      <description>Thyme and Dijon mustard make this a tangy stew. It is made with plenty of vegetables -  carrots, potatoes, and tomatoes.</description>
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      <pubDate>Tue, 24 Nov 2009 18:15:09 GMT</pubDate>
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      <title>French Appetizers: Deep Fried Brie | Submitted By: CHRISTINA KANDIL</title>
      <description>Warm melted brie oozes out of a crispy breadcrumb coating when you bite into these pieces of heaven.  Serve with cranberry sauce and a small side salad and you have the perfect dinner appetizer or snack.</description>
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      <pubDate>Tue, 24 Nov 2009 18:15:09 GMT</pubDate>
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      <title>French Beef and Pork: Beef and Vegetable Ragout | Submitted By: KIMVANCE</title>
      <description>Strips of beef tenderloin are sauteed with mushrooms, onion, garlic, and snap peas, and stewed in broth and port.</description>
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      <pubDate>Tue, 24 Nov 2009 18:15:09 GMT</pubDate>
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      <title>French Poultry: Pate Recipe | Submitted By: BOBBYLEE3021</title>
      <description>A nice, ordinary, everyday pate made with veal and chicken livers, and flavored with onion and bacon. Serve with an assortment of fine crackers.</description>
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      <pubDate>Tue, 24 Nov 2009 18:15:09 GMT</pubDate>
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