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May 2001 Issue
by Ronda L. Halpin
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    "Poultry is for the cook what canvas is to the painter."

    - Brillat-Savarin

Welcome to the May issue of Seasoned Cooking. This month, the Land of Leftovers tackles an issue near and dear to my heart: What to do with the leftovers from a roasted chicken. While there are some families and occasions large enough to finish off a large roasting chicken in one sitting, that tends to be the exception rather than the rule these days. So, after a meal of tender roasted chicken, you needn't feel overwhelmed by the leftovers. Instead, treasure them and look forward to everything from dishes inspired by the Far East to comfort food casseroles.

Speaking of casseroles, Home Cookin' is presenting a full menu of some tried and true casserole favorites. Everything from quick dishes that are great weeknight fare to more elaborate dishes that are appropriate for company, these dishes are sure to please. You're in for a treat this month, because Patty Waage is sharing two articles with us this month. In addition to her regular Home Cookin' column, she's offering some great gift basket ideas for occasions ranging from Mother's Day to graduations in special Gift Basket feature. Make sure you check it out before you fall back on mediocre springtime gifts.

Since spring is indeed in the air, Phil's International Flair is celebrating by sharing a step-by-step illustrated guide to preparing spring rolls. These tasty morsels are the perfect addition to a special dinner menu inspired by the Orient. Or serve them solo as a delightful springtime lunch. Another dish that's serving up a taste of the Far East can be found at the Rush Hour column. This month's featured recipe is an ultra-simple broiled cod dish that's bound to become one of your family's favorite fast foods.

That's just a sampling of what we've packed into this month's issue. I'll leave you to discover the other gems to be found. Speaking of gems, I'd like to invite you to join me in Seasoned Cooking's chat room every Thursday between 11:00 am and 1:00 pm Central Time for an open chat during lunch. Have a great month and here's to a seasoned lifestyle!

    Ronda L. Halpin
    Editor-in-Chief



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