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	<title>Comments on: CHEEZ-IT Soufflé</title>
	<link>http://recipesofthedamned.com/2009/06/02/cheez-it-souffle/</link>
	<description>Bad ideas in food</description>
	<pubDate>Sat, 31 Jul 2010 15:25:45 +0000</pubDate>
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		<title>By: Jenny Islander</title>
		<link>http://recipesofthedamned.com/2009/06/02/cheez-it-souffle/#comment-256</link>
		<author>Jenny Islander</author>
		<pubDate>Tue, 30 Jun 2009 06:40:34 +0000</pubDate>
		<guid>http://recipesofthedamned.com/2009/06/02/cheez-it-souffle/#comment-256</guid>
		<description>Here's one for you: creamy chicken ramen.  I have never been brave enough to try it.</description>
		<content:encoded><![CDATA[<p>Here&#8217;s one for you: creamy chicken ramen.  I have never been brave enough to try it.</p>
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		<title>By: Sally</title>
		<link>http://recipesofthedamned.com/2009/06/02/cheez-it-souffle/#comment-168</link>
		<author>Sally</author>
		<pubDate>Wed, 03 Jun 2009 21:52:53 +0000</pubDate>
		<guid>http://recipesofthedamned.com/2009/06/02/cheez-it-souffle/#comment-168</guid>
		<description>I admit to never having made a souffle. How does this recipe differ (aside from the addition of Cheez-Its) from a standard souffle? I confess to loving them too. So much so that I am now craving their salty-cheddary processedness. Fortunately, there are none in the house.</description>
		<content:encoded><![CDATA[<p>I admit to never having made a souffle. How does this recipe differ (aside from the addition of Cheez-Its) from a standard souffle? I confess to loving them too. So much so that I am now craving their salty-cheddary processedness. Fortunately, there are none in the house.</p>
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