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	<title>New Make-Your-Own-Mix Recipes at CDKitchen.com</title>
	<link>http://mixes.cdkitchen.com/recipes/new/</link>
	<description>Newest Make-Your-Own-Mix Recipes at CDKitchen</description>
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	<pubDate>Sat, 07 Nov 2009 12:58:03 -0500</pubDate>
	<lastBuildDate>Sat, 07 Nov 2009 12:58:03 -0500</lastBuildDate> 


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    	<title>Spiced Cider Mix Recipe</title>	<link>http://www.cdkitchen.com/recipes/recs/310/Spiced-Cider-Mix112772.shtml</link>
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<category domain="http://www.cdkitchen.com/recipes/cat/310/">Cookbook Categories: Beverage Mixes</category>
		<description>
		<![CDATA[
Stir together first 3 ingredients. Layer 3/4 t. spice mixture and 1/4 cup each orange drink mix, sugar, instant tea and lemonade drink mix as desired in 8 (1 1/2 cup) containers with airtight lids; seal. Reserve remaining drink mixes for another use.  Pack each layer before adding another by lightly tapping bottom of containers on countertop). Place 1/4 cup red cinnamon candies in each of 8 (3 oz) bags. Tie 1 bag to each container.  Directions: Shake contents of container to combine. Combine 3 T. Spiced Cider Mix, 1 t. cinnamon candies and 1 cup boiling water in a mug. Stir well. Makes about 1 cup.
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	<pubDate>Sat, 31 Oct 2009 08:00:00 -0400</pubDate>
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	<item>
    	<title>Apple Butter Glaze For Pork Recipe</title>	<link>http://www.cdkitchen.com/recipes/recs/11/Apple-Butter-Glaze-For-Pork129282.shtml</link>
		<guid isPermaLink="true">http://www.cdkitchen.com/recipes/recs/11/Apple-Butter-Glaze-For-Pork129282.shtml</guid>
<category domain="http://www.cdkitchen.com/recipes/cat/11/">Cookbook Categories: Sauce</category>
		<description>
		<![CDATA[
Mix ingredients together and brush on pork loin roast during the last 20 minutes of roasting.  Serve with remaining sauce.
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		</description>
	<pubDate>Sun, 25 Oct 2009 06:00:00 -0400</pubDate>
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	<item>
    	<title>Red Pepper Jelly Recipe</title>	<link>http://www.cdkitchen.com/recipes/recs/1241/Red-Pepper-Jelly129650.shtml</link>
		<guid isPermaLink="true">http://www.cdkitchen.com/recipes/recs/1241/Red-Pepper-Jelly129650.shtml</guid>
<category domain="http://www.cdkitchen.com/recipes/cat/1241/">Cookbook Categories: Pepper Jam Jelly and Preserves</category>
		<description>
		<![CDATA[
Seed and chop red peppers. Wearing latex gloves, seed and chop the jalapeno peppers. Do not put your hands near your eyes; the jalapeno seeds will burn them.  Put the red and jalapeno peppers and white vinegar into a blender and process until smooth.  Put the mixture in a 4- or 5-quart pot and stir in the sugar. Cook over medium heat until mixture boils. Boil for 10 minutes.  Remove from heat and stir in red food coloring and liquid fruit pectin. Return to heat and boil for one more minute. More food coloring will make the mixture bright red.  Fill sterilized jars with jelly and seal with tight-fitting lids. The jelly will store for a long time in a cool, dark place or a refrigerator.  Cover softened cream cheese with Red Pepper Jelly and serve on crackers.
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		</description>
	<pubDate>Sun, 25 Oct 2009 01:00:00 -0400</pubDate>
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    	<title>Hawaiian Islands Marinade Recipe</title>	<link>http://www.cdkitchen.com/recipes/recs/103/Hawaiian-Islands-Marinade129636.shtml</link>
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<category domain="http://www.cdkitchen.com/recipes/cat/103/">Cookbook Categories: Marinade and Rub</category>
		<description>
		<![CDATA[
In a large zip-lock bag, combine all ingredients. Zip bag and shake to mix. Add beef, chicken or pork. Close bag and massage marinade into meat. Place in refrigerator until ready to use.*  Barbecue bake or broil your meat as desired.  * Marinating times: Shrimp or scallops (1/2 hour), chicken (6 hours), beef and pork (24 hours).
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	<pubDate>Wed, 21 Oct 2009 00:00:00 -0400</pubDate>
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    	<title>Wasabi Oil Recipe</title>	<link>http://www.cdkitchen.com/recipes/recs/19/Wasabi-Oil129432.shtml</link>
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<category domain="http://www.cdkitchen.com/recipes/cat/19/">Cookbook Categories: Flavored Oil</category>
		<description>
		<![CDATA[
In a bowl, combine wasabi paste, sugar and mirin.  Quickly whisk in oil. Add water to bring to desired puree consistency.
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		</description>
	<pubDate>Thu, 15 Oct 2009 12:00:00 -0400</pubDate>
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	<item>
    	<title>Five-Spice Powder Blend Recipe</title>	<link>http://www.cdkitchen.com/recipes/recs/13/Five-Spice-Powder-Blend129510.shtml</link>
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<category domain="http://www.cdkitchen.com/recipes/cat/13/">Cookbook Categories: Seasoning and Spice</category>
		<description>
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Combine all ingredients; store in an airtight container.  Use to flavor fish or pork.
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		</description>
	<pubDate>Thu, 15 Oct 2009 01:00:00 -0400</pubDate>
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    	<title>Vegetarian Scallion-Lemon Mayonnaise Recipe</title>	<link>http://www.cdkitchen.com/recipes/recs/507/Vegetarian-Scallion-Lemon-Mayo129496.shtml</link>
		<guid isPermaLink="true">http://www.cdkitchen.com/recipes/recs/507/Vegetarian-Scallion-Lemon-Mayo129496.shtml</guid>
<category domain="http://www.cdkitchen.com/recipes/cat/507/">Cookbook Categories: Mayonnaise</category>
		<description>
		<![CDATA[
Blend the squeezed tofu, lemon juice, olive oil, water, salt, and pepper until very smooth. Mix in the chopped scallions.
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		</description>
	<pubDate>Wed, 14 Oct 2009 08:00:00 -0400</pubDate>
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	<item>
    	<title>Wine Mustard Recipe</title>	<link>http://www.cdkitchen.com/recipes/recs/509/Wine-Mustard129500.shtml</link>
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<category domain="http://www.cdkitchen.com/recipes/cat/509/">Cookbook Categories: Mustard</category>
		<description>
		<![CDATA[
In the top of a double boiler, whisk together sugar, mustard, vinegar, wine, and eggs. Cook over simmering water, whisking constantly, for 8 minutes, or until thick.  Allow to cool in refrigerator. Store in sealed containers in refrigerator for up to 2 months.
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	<pubDate>Wed, 14 Oct 2009 00:00:00 -0400</pubDate>
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	<item>
    	<title>Creamy Eggless Mayonnaise Recipe</title>	<link>http://www.cdkitchen.com/recipes/recs/507/Creamy-Eggless-Mayonnaise129363.shtml</link>
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<category domain="http://www.cdkitchen.com/recipes/cat/507/">Cookbook Categories: Mayonnaise</category>
		<description>
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Mixed dry ingredients with milk, beat in vinegar, add oil gradually, beating thoroughly. Use less oil for thinner mixture or thin with evaporated milk before serving.
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		</description>
	<pubDate>Sun, 11 Oct 2009 08:00:00 -0400</pubDate>
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	<item>
    	<title>Vegetarian Broth Recipe</title>	<link>http://www.cdkitchen.com/recipes/recs/789/Vegetarian-Broth129246.shtml</link>
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<category domain="http://www.cdkitchen.com/recipes/cat/789/">Cookbook Categories: Stock and Broth</category>
		<description>
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* cremini or shitake are more flavorful than ordinary supermarket mushrooms; wild mushrooms, if you can find them, are best of all  Preheat the oven to 425 degrees F.  In a flameproof glass or metal baking dish, turn the onions, carrots, celery, and garlic in the olive oil to coat them well. Roast for 15 minutes; then add the mushrooms and stir to mix well.  Return to the oven for another 15 minutes, after which the vegetables should be brown and crispy on the edges and should give off a delicious aroma.  Remove the dish from the oven and serape the vegetables into a heavy stockpot or soup kettle. Add the wine to the oven dish and set over medium heat. Cook the wine, scraping up the brown bits in the pan, until it is slightly reduced, about 10 minutes, then add to the stockpot with the hot water.  Add the leek, fennel, thyme, cinnamon, and cloves. Bring the stock to a simmer over medium-low heat, cover, and cook for at least 1 hour.  Meanwhile, put the dried mushrooms in a 1-cup measure and fill with boiling water. Let soak for 15 minutes.  Remove the mushrooms (do not discard the soaking liquid) and rinse under running water to get rid of grit. Chop them coarsely and add to the stockpot along with the soaking liquid, strained through a fine-mesh sieve.  When the stock has finished cooking, strain it through a double layer of cheesecloth or a fine-mesh sieve.  Discard the vegetables and aromatics. Taste the broth for seasoning, adding salt and pepper if necessary - be mindful of the salt, however, because reducing the broth later may concentrate the salt too much.
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	<pubDate>Mon, 05 Oct 2009 08:00:00 -0400</pubDate>
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    	<title>Sweet And Sour Salad Dressing Recipe</title>	<link>http://www.cdkitchen.com/recipes/recs/10/Sweet-And-Sour-Salad-Dressing129056.shtml</link>
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<category domain="http://www.cdkitchen.com/recipes/cat/10/">Cookbook Categories: Salad Dressing</category>
		<description>
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Combine all ingredients until sugar is completely dissolved.  Pour over your favorite salad right before serving.
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		</description>
	<pubDate>Mon, 28 Sep 2009 04:00:00 -0400</pubDate>
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	<item>
    	<title>Practical Buttermilk Substitute Recipe</title>	<link>http://www.cdkitchen.com/recipes/recs/250/Practical-Buttermilk-Substitut129014.shtml</link>
		<guid isPermaLink="true">http://www.cdkitchen.com/recipes/recs/250/Practical-Buttermilk-Substitut129014.shtml</guid>
<category domain="http://www.cdkitchen.com/recipes/cat/250/">Cookbook Categories: Dairy</category>
		<description>
		<![CDATA[
Mix milk and vinegar/lemon juice. Let stand for five minute. Then, use as much as your recipe calls for.
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		</description>
	<pubDate>Mon, 28 Sep 2009 02:00:00 -0400</pubDate>
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	<item>
    	<title>Easy And Quick Homemade Whipped Cream Recipe</title>	<link>http://www.cdkitchen.com/recipes/recs/250/Easy-And-Quick-Homemade-Whippe129004.shtml</link>
		<guid isPermaLink="true">http://www.cdkitchen.com/recipes/recs/250/Easy-And-Quick-Homemade-Whippe129004.shtml</guid>
<category domain="http://www.cdkitchen.com/recipes/cat/250/">Cookbook Categories: Dairy</category>
		<description>
		<![CDATA[
Pour chilled cream into mixing bowl. Stir in sugar and vanilla. Mix on high on speed (with electric mixer) for 3-4 minutes, until stiff peaks form. Serve immediately. (May be stored for 1 or 2 days in the refrig in a sealed container also.) 
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	<pubDate>Mon, 28 Sep 2009 00:00:00 -0400</pubDate>
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	<item>
    	<title>Island Marinade Recipe</title>	<link>http://www.cdkitchen.com/recipes/recs/103/Island-Marinade128993.shtml</link>
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<category domain="http://www.cdkitchen.com/recipes/cat/103/">Cookbook Categories: Marinade and Rub</category>
		<description>
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In self-sealing bag, combine all ingredients. Add 4 pork chops to bag; seal and refrigerate overnight.
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		</description>
	<pubDate>Sun, 27 Sep 2009 04:00:00 -0400</pubDate>
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    	<title>Horseradish Mayonnaise Recipe</title>	<link>http://www.cdkitchen.com/recipes/recs/507/Horseradish-Mayonnaise128762.shtml</link>
		<guid isPermaLink="true">http://www.cdkitchen.com/recipes/recs/507/Horseradish-Mayonnaise128762.shtml</guid>
<category domain="http://www.cdkitchen.com/recipes/cat/507/">Cookbook Categories: Mayonnaise</category>
		<description>
		<![CDATA[
Place the eggs, mustard, lemon juice, salt, and pepper in a blender (or food processor) and blend for 8 seconds.  With the motor running, drizzle in oil slowly until the mixture becomes thick.  Remove the mayonnaise to a bowl, and fold in the sour cream and horseradish.
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	<pubDate>Wed, 23 Sep 2009 04:00:00 -0400</pubDate>
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	<item>
    	<title>Tomato Paste Recipe</title>	<link>http://www.cdkitchen.com/recipes/recs/5/Tomato-Paste128724.shtml</link>
		<guid isPermaLink="true">http://www.cdkitchen.com/recipes/recs/5/Tomato-Paste128724.shtml</guid>
<category domain="http://www.cdkitchen.com/recipes/cat/5/">Cookbook Categories: Condiment</category>
		<description>
		<![CDATA[
First score a cross on the bottom of each tomato using a sharp knife. Blanch the tomatoes in boiling water, then drop into ice cold water. After this the tomato peel should almost fall off.  Pull the remaining peel off the tomatoes. Cut the core out and remove all the seeds. I keep the peelings for making homemade stock and the seeds for adding into stews etc. Chop the flesh and add the salt to taste.  Place the tomatoes and salt in a large pot and simmer over a low heat for around 1 hour, stirring often to prevent any catching and burning.  Remove from the heat and press through a fine sieve or process through a food mill. Return the tomatoes to the pot and continue to cook very slowly until the paste holds its shape on a spoon, approximately 2 to 3 hours. Stir occasionally to prevent any sticking.  Spoon into hot sterilized jars, leaving 1 inch at the top. Slop on a little olive oil to cover and seal. Ensure the lids have vacuum sealed, or the paste will spoil. Alternatively you can fill and freeze ice cube trays and free flow cubes of paste in freezer bags for use later.
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	<pubDate>Mon, 21 Sep 2009 07:00:00 -0400</pubDate>
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    	<title>Honey Bun Cake Mix In A Can Recipe</title>	<link>http://www.cdkitchen.com/recipes/recs/375/Honey-Bun-Cake-Mix-In-A-Can125641.shtml</link>
		<guid isPermaLink="true">http://www.cdkitchen.com/recipes/recs/375/Honey-Bun-Cake-Mix-In-A-Can125641.shtml</guid>
<category domain="http://www.cdkitchen.com/recipes/cat/375/">Cookbook Categories: Cakes from Mixes</category>
		<description>
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Place cake mix into a resealable plastic bag.  Mix next three ingredients. Place this mixture into a separate snack size resealable plastic bag and label &quot;Streusel Mix&quot;.  Place bag of cake mix and bag of streusel mix into a 14-16 ounce can (regular size vegetable or fruit, etc. can)  Decorate can and attach recipe with following instructions:  HONEY BUN CAKE TO BAKE IN A CAN 1. Remove mix from can. Empty bag of mix into a medium bowl. 2. Add 1 tablespoon water, 1 tablespoon oil and 1 egg. Mix well. 3. Sprinkle streusel mix from streusel mix packet into batter. Stir once or twice to just barely mix. 4. Remove any labels or decorations from can. Add a little oil to the can and swish around to coat sides of can. Discard excess oil. (Don't spray can with cooking spray-doesn't work in sprayed can.) 5. Spoon batter into can and bake at 350 degrees for 28-32 minutes. Cake is done when a broom straw or bamboo skewer placed in middle of cake comes out clean). 6. When cake is done let it cool for 15 minutes in the can. Run a plain table knife around edge of cake to loosen it from the can. Shake can to allow cake to slide out.
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	<pubDate>Sat, 19 Sep 2009 01:00:00 -0400</pubDate>
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    	<title>Jerk Seasoning Recipe</title>	<link>http://www.cdkitchen.com/recipes/recs/13/Jerk-Seasoning128647.shtml</link>
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<category domain="http://www.cdkitchen.com/recipes/cat/13/">Cookbook Categories: Seasoning and Spice</category>
		<description>
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In a small bowl, stir together the dried onion, thyme, allspice, ground black pepper, cinnamon, cayenne pepper, and salt.  Coat meat lightly with oil, then rub seasoning onto meat.
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	<pubDate>Fri, 18 Sep 2009 03:00:00 -0400</pubDate>
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    	<title>Honey Mustard Dressing Recipe</title>	<link>http://www.cdkitchen.com/recipes/recs/742/Honey-Mustard-Dressing128552.shtml</link>
		<guid isPermaLink="true">http://www.cdkitchen.com/recipes/recs/742/Honey-Mustard-Dressing128552.shtml</guid>
<category domain="http://www.cdkitchen.com/recipes/cat/742/">Cookbook Categories: Honey Mustard Salad Dressing</category>
		<description>
		<![CDATA[
In a small bowl, whisk ingredients until well blended. Cover and store in refrigerator.
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	<pubDate>Tue, 15 Sep 2009 12:00:00 -0400</pubDate>
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    	<title>Frozen Cut Corn Recipe</title>	<link>http://www.cdkitchen.com/recipes/recs/317/Frozen-Cut-Corn128461.shtml</link>
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<category domain="http://www.cdkitchen.com/recipes/cat/317/">Cookbook Categories: Corn</category>
		<description>
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Take fresh corn from the garden and husk and desilk it. Blanch in boiling water for 5 to 7 minutes. Immediately dip into cold water and drain. Cut corn from cob and place in a large pot. Add sugar and water and cook over medium heat for about 10 minutes. Drain in a colander and spoon into sterilized freezer jars or containers with lids. 
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	<pubDate>Fri, 11 Sep 2009 03:00:00 -0400</pubDate>
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    	<title>Hot Dog Relish Recipe</title>	<link>http://www.cdkitchen.com/recipes/recs/2522/Hot-Dog-Relish128460.shtml</link>
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<category domain="http://www.cdkitchen.com/recipes/cat/2522/">Cookbook Categories: Relish</category>
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Grind vegetables using a coarse blade. Sprinkle with salt and let stand overnight. Rinse under cold running water and drain. Place in a large stockpot.  Combine remaining ingredients and pour over vegetable mixture. Heat to boil and simmer for 30 minutes. Seal in hot sterilized jars. 
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		</description>
	<pubDate>Fri, 11 Sep 2009 01:00:00 -0400</pubDate>
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    	<title>Dijon Vinaigrette Recipe</title>	<link>http://www.cdkitchen.com/recipes/recs/731/Dijon-Vinaigrette128451.shtml</link>
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<category domain="http://www.cdkitchen.com/recipes/cat/731/">Cookbook Categories: Vinaigrette Salad Dressing</category>
		<description>
		<![CDATA[
Whisk together the mustard, salt, pepper, and vinegar in a mixing bowl. Add oil slowly in a steady stream, whisking constantly until combined. (May be stored tightly covered in the refrigerator for up to one week.)  From: New York Magazine
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	<pubDate>Thu, 10 Sep 2009 04:00:00 -0400</pubDate>
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    	<title>Pleasing Chai Tea Mix Recipe</title>	<link>http://www.cdkitchen.com/recipes/recs/1064/Pleasing-Chai-Tea-Mix127057.shtml</link>
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<category domain="http://www.cdkitchen.com/recipes/cat/1064/">Cookbook Categories: Chai Tea</category>
		<description>
		<![CDATA[
Combine all ingredients together and store in a tightly sealed container.  To Make a Cup of Chai Tea: 1 teaspoon to 1 tablespoon Chai Tea Creamer Mix 1 cup boiling water 1 1/2 teaspoons honey (optional)  Combine the Chai Tea Mix with the boiling water and honey, if using; allow to steep for 2 to 3 minutes. The Chai Tea mixture will dissolve much better when vigorously stirred into hot water.
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	<pubDate>Wed, 09 Sep 2009 01:00:00 -0400</pubDate>
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    	<title>Dandy Dandelion Wine Recipe</title>	<link>http://www.cdkitchen.com/recipes/recs/62/Dandy-Dandelion-Wine127464.shtml</link>
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<category domain="http://www.cdkitchen.com/recipes/cat/62/">Cookbook Categories: Mixed Drink</category>
		<description>
		<![CDATA[
Remove green parts of dandelion flowers and place flowers in large, clean crock or jar. Bring 4 quarts of water to boil and pour over flowers.  Let stand three days, stirring once a day. On fourth day, pour contents of crock into enamel kettle.  Squeeze lemons and orange; set juice aside. Add sugar, lemon rinds and orange rinds to flowers and water. Bring all ingredients to full boil; simmer for one hour. Add citrus juices; let cool and pour all back into jar.  Soften yeast in 1/4 cup warm water. Spread paste on slice of toast and float it on top of liquid. Let stand for 3-6 more days.  Strain liquid; pour back into jar and let stand overnight. Next day, strain through filter paper and pour into clean sterilized bottles.  Cork lightly until bubbling (fermentation) stops, about 3 weeks, then secure tops firmly and store. Let wine mature at least six months before drinking.
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	<pubDate>Mon, 07 Sep 2009 09:00:00 -0400</pubDate>
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    	<title>Cheery Cappuccino Mix Recipe</title>	<link>http://www.cdkitchen.com/recipes/recs/310/Cheery-Cappuccino-Mix114750.shtml</link>
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<category domain="http://www.cdkitchen.com/recipes/cat/310/">Cookbook Categories: Beverage Mixes</category>
		<description>
		<![CDATA[
In a blender, grind coffee granules to a fine powder. Combine all ingredients in a large mixing bowl; blend well. Store in airtight container.  Attach the following directions to mix: Use 3 heaping ts. per cup or mug of hot water; adjust as needed.
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		</description>
	<pubDate>Sun, 30 Aug 2009 03:00:00 -0400</pubDate>
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