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	<title>Recent Messages in Sweet or savory?</title>
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	<description>Sweet or savory?</description>
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	<pubDate>Tue, 09 Feb 2010 13:42:55 -0800</pubDate>
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		<title>Re: Sweet or savory?</title>
		<link>http://community.campbellkitchen.com/topic/Variations-Recipe-Twists/Sweet-Savory/570001037?messageID=570006542#msg570006542</link>
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			<description><![CDATA[I have a great brie en croute recipe.  VERY simple, just pecans and brown sugar, that's it.  Not too sweet.  I serve it with fresh fruit and some]]></description>
		<pubDate>Tue, 17 Nov 2009 09:28:43 -0800</pubDate>
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		<title>Re: Sweet or savory?</title>
		<link>http://community.campbellkitchen.com/topic/Variations-Recipe-Twists/Sweet-Savory/570001037?messageID=570006206#msg570006206</link>
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			<description><![CDATA[I am a sucker for anything salty-sweet, so the scales are definitely tipped for the sweet here. Although toasted nuts and herbs are divine too...]]></description>
		<pubDate>Thu, 29 Oct 2009 21:58:49 -0700</pubDate>
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	<item>
		<title>Sweet or savory?</title>
		<link>http://community.campbellkitchen.com/topic/Variations-Recipe-Twists/Sweet-Savory/570001037?messageID=570006172#msg570006172</link>
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			<description><![CDATA[I can never decide if this works best with a savory or sweet filling. How should you pick - based on the rest of the dishes you're serving? What's]]></description>
		<pubDate>Thu, 29 Oct 2009 08:57:33 -0700</pubDate>
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