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November 2001 Issue
by Ronda L. Halpin
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    "Never eat more than you can lift."

    - Miss Piggy

Welcome to the November issue of Seasoned Cooking. While we might argue that you practice a little more restraint than Miss Piggy, we must agree that Thanksgiving brings with it the desire to over eat. However, you can temper this desire by looking forward to unique and delicious recipes featuring all of those leftovers! Of course, turkey is the main subject in this month's Land of Leftovers column. Turkey finds its place in everything from omelettes to soup. There are also some thoughts on using leftover turkey to be found in the Home Cookin' column. Of course, there's no rule that says you'll have any turkey leftover this year. For thoughts on how to celebrate Thanksgiving without the turkey, take a gander at Victoria's Vegetarian Victuals. There's a stuffed squash recipe there that will have you swooning!

Also, with cooler weather here, comfort food is a must for this month. We're here to help out with a wide variety of easy meals that are delicious and even quick. Visit Phil's International Flair for a couple of split pea soup recipes -- one traditional one and one extra quick one! If you're looking for a one dish meal, hop over to the Rush Hour column for a simple casserole that has chicken, rice and veggies all in one pan. There is also a simple stew recipe and more in our special feature article on caribou hunting in Alaska. Don't worry if you don't happen to have any Alaskan caribou on hand -- there are instructions for using more traditional beef too. Finally, there are bound to be many of you out there that see hot apple cider as the ultimate in comfort food. You're not alone. Chris Schaefer brings you a special story this month about a cider maker in southern Wisconsin that's not to be missed.

So pour yourself that hot mug of cider and get ready to explore this and everything else we have in store for you this month. It's certainly a good time to sit back and remember all the things that we have to be grateful for. Happy Thanksgiving and here's to a seasoned lifestyle!

    Ronda L. Halpin
    Editor-in-Chief



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