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December 1999 Issue
by Ronda L. Halpin
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    "The trouble with eating Italian food is that five or six days later you're hungry again."

    - George Miller

Welcome to the December issue of Seasoned Cooking. This month, we bring you a special issue filled with hints, tips and recipes to get you through all of the events planned for the holidays. Our special holiday issue starts out with a visit to a traditional Italian Christmas Eve feast. After looking through the menu stacked with seafood and pasta, you'll find yourself agreeing with George Miller's opinion of Italian food!

We continue with our look at seafood as celebrating food by enjoying Baked Stuffed Shrimp at Phil's International Flair. This tasty recipe can serve as an appetizer or a meal and it's worth all the effort. Add a versatile holiday recipe from Momma Gert's Place and you're well on your way. If you need a little sugar in your life, stop by Victoria's Vegetarian Victuals for everything from chocolate cookies to peanut brittle. There's even another look at coffee and the art of cupping for those thinking about the perfect beverage to serve with dessert!

Of course, the holidays are about a lot more than food. They also brings lots of love, joy ... and stress! Get some seasoned advice about how to take the stress of the holidays down a notch or two from the Health & Fitness column. For those of you doubling your stress with weekend guests, get some fast breakfast ideas in the Land of Leftovers. Before you know it, you'll be singing carols with the best of them and enjoying that great mug of eggnog.

Finally, a few fast ideas for entertaining are covered in Rush Hour and Happy Endings. The best way to avoid overtaxing yourself during the holidays is to think ahead, make it simple and realize that your main goal is to enjoy the company of your friends and loved ones. We hope that the articles in this month's issue will help to make your season one filled with all of the good things in life. Happy holidays and here's to a seasoned lifestyle.

    Ronda L. Halpin
    Editor-in-Chief



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