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December 2002 Issue
by Ronda L. Halpin
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    "You don't have to cook fancy or complicated masterpieces - just good food from fresh ingredients."

    -Julia Child

Welcome to the December issue of Seasoned Cooking. This is a month in which cooking is about tradition and love, memories and joyful moments. So, with that in mind, we're sharing some of our very own with you.

We begin with a special Through the Kitchen Window column. By gathering together some of her friends' fondest holiday memories and, of course, recipes, Rossana brings us all a touching story of family gatherings everywhere. In a similar spirit, Victoria's Vegetarian Victuals shares the thoughts and recipes of a dear family friend. You'll get insights into everything from eggplant to macaroni from him.

Moving on, we take a look at dishes that carry with them a touch of the season. We start with a look at two traditional dishes in the Home Cookin' column. Bread Pudding and Pumpkin Pie meet in a delightfully simple Pumpkin Bread Pudding recipe that's bound to become a favorite holiday tradition. And what's more festive than a platter of Eggnog French Toast with warm maple syrup on Christmas morning? You'll find that recipe and some hints on how to make it most inviting in the Rise 'n Shine column.

If you're looking for something a touch more savory, you'll want to look at Phil's International Flair. He's got a mixed meat enchilada recipe that's comfort food from south of the border if you've ever seen it. Or try to work in a romantic dinner for two in the midst of the busy holiday season with seared tuna and sautéed spinach. It's a quick and elegant menu that's offered in the Rush Hour column.

That's just a hint of what we've wrapped up in this month's issue. We hope that you enjoy this month filled with festivities and that Seasoned Cooking can help make it fun and tasty. Enjoy your family and friends and the truest gifts of the season. Here's to a seasoned lifestyle and, as we like to say here at Seasoned Cooking, Seasoned Greetings!!!

    Ronda L. Halpin

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