<?xml version="1.0" encoding="utf-8"?>
<rss version="2.0">
	<channel>
	<title><![CDATA[The East Edition]]></title>
	<link><![CDATA[http://my.hsj.org/Portals/2/Schools/Newspaper/tabid/100/view/frontpage/newspaperid/4056/Default.aspx]]></link>
	<description><![CDATA[The East Edition at South Lyon East High School in South Lyon, MI.]]></description>
	<image>
		<title><![CDATA[The East Edition]]></title>
		<link><![CDATA[http://my.hsj.org/Portals/2/Schools/Newspaper/tabid/100/view/frontpage/newspaperid/4056/Default.aspx]]></link>
		<url></url>
	</image>
	<language>en-us</language>
	<copyright>Copyright 2008  -  All Rights Reserved.</copyright>
	<lastBuildDate>Tue, 21 May 2013 01:33:10 GMT</lastBuildDate>
	<ttl>15</ttl>
		<item>
			<title><![CDATA[Recipe: Easy 10-Minute Mexican Rice]]></title>
			<link><![CDATA[http://my.hsj.org/schools/newspaper/tabid/100/view/frontpage/schoolid/3877/articleid/415488/recipe_easy_10minute_mexican_rice.aspx]]></link>
			<description><![CDATA[ <div class='ArticleAuthor'>By Jasmin Worthing</div><br> WHAT YOU NEED: -1 can condensed chicken broth -1 cup Taco Bell Home Originals Thick ‘N Chunky Salsa -2 cups instant white rice, uncooked -1/4lb Velveeta pasteurized prepared cheese product cut up MAKE IT: MIX- broth and salsa in medium saucepan. Bring to boil. ADD- rice and Velveeta; stir, cover and remove from heat, let stand for five minutes STIR- until Velveeta is melted THEN PUT IN A BOWL AND SERVE!  ]]></description>
			<pubDate>Fri, 18 Feb 2011 18:37:37 GMT</pubDate>
		</item>
	</channel>
</rss>
