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August 2002 Issue
by Ronda L. Halpin
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    "When my mother had to get dinner for 8 she'd just make enough for 16 and only serve half."

    -Gracie Allen

Welcome to the August issue of Seasoned Cooking. Gracie's mom had the right idea. Leftovers are a wonderful way to make good use of time and energy. This month, in the Land of Leftovers column, one simple batch of sauteed chicken breasts finds its way into three different meals. And, while things like a creamy chicken salad and spicy enchiladas are great, there are many more options available to anyone wanting to make easy work of weekday meals.

Staying with the chicken theme, the traditional Beer Can Chicken recipe is presented at the end of the Through the Kitchen Window column. But, that's not all ... you'll also find other great grilling recipes and a selection of Amish recipes from the Recipe Exchange. The nod to chicken continues with a simple, yet elegant dish that's presented in the Rush Hour column. A meal that cooks itself in minutes, Chicken with Onions and Asparagus is great for weekday entertaining.

Moving on, we find ourselves at the Home Cookin' column and helping Patty welcome her newest furry addition to the family with a wide selection of treats you can make for your pets -- both furry and feathered. If you'd rather look inward, check out the Health & Fitness column for a simple explanation of omega 3 and omega 6 fatty acids and how they affect us. And, as always, Mike's got some simple advice for us all on how to best use that information.

Well, that's just a nibble of what we've got in store for you this month. So, pull up a chair and fill your plate with all we've got to offer you. Here's to a seasoned lifestyle!

    Ronda L. Halpin
    Editor-in-Chief


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