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July 2002 Issue
by Ronda L. Halpin
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    "How do you steam clams? Make fun of their religion."

    -Johnny Carson, stand-up monologue on NBC's "The Tonight Show"

Welcome to the July issue of Seasoned Cooking. We start out the month with a back-to-the-beach clambake ... even if you're not on the beach. And, while Mr. Carson's suggestion may bring a smile or two, we've got a more practical approach to preparing those clams for the feast! Check out our Beach Party feature for that recipe plus all of the fixings you'll need.

We then move on to other recipes that will have you smiling about summer. First, we look Through the Kitchen Window to see a bevy of main dish summer salad recipes that are designed to keep your kitchen cool and your family satisfied. Then, before you throw another burger on the grill, check out Health & Fitness to get your guide to the good, the bad, and the ugly on red meat. Then, find some extra lean pork and fire up the grill because the Home Cookin' summer grilling series is focusing on the joys of pork on the barbecue.

If your taste for pork brings you back to the kitchen, have no fear! The Land of Leftovers column is all about creative cutting when it comes to boneless pork loin. With a little planning, one cut of meat can become three (or more) very different meals. Finally, Phil's International Flair presents a simple pork chop dish that's Asian-inspired and can be on your table in about 20 minutes! That's bound to leave you with lots of time to enjoy summer's pleasures.

Speaking of summer's pleasures, when the heat's on and the comfort of air conditioning is at the top of your blessings list, we invite you to kick back and find a few things at Seasoned Cooking to enjoy indoors and outdoors. The items above are just a sampling of what's in store for this issue (and don't forget that all of our back issues are online too). Here's to a seasoned lifestyle!

    Ronda L. Halpin
    Editor-in-Chief


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