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April 2003 Issue
by Ronda L. Halpin
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Welcome to the April issue of Seasoned Cooking. In this month of spring celebrations and a few reminders of the past winter, we thought it appropriate to bring you a mixed bag of recipes -- both fresh and comforting.

We begin with the ultimate in spring rituals: Easter dinner. AM Rollins brings us a simple menu for your entertaining needs that combines recipes that can be prepared in advance and others that require little attention. Suddenly, you can make Easter a time to visit with friends and loved ones -- what a blessing!

Returning to the chill factor that can be present in an ever-changing month like April, we can ladle out a bowl of hot soup at Phil's International Flair. A traditional Mexican soup recipe gets some updates that leave it lower in fat and still high in flavor.

Getting back to warm weather tastes means enjoying the taste of cheesecake without all of the fuss associated with making one from scratch. The Happy Endings column offers a quick and easy cheesecake bar recipe that will make you want to enjoy it for all of your springtime celebrations.

Finally, if you're in the mood for breakfast treats, we've got a bunch of ideas for you. First, Victoria's Vegetarian Victuals takes a look at the joy a griddle can bring with a wide variety of pancake recipes that are sure to please. Everything from sour cream pancakes to oatmeal pancakes is covered. And, if you want your oatmeal in a bowl, be sure to check out the Rise 'n Shine column. Making rich, creamy oatmeal in a crockpot overnight means no fuss and waking to a warm breakfast. Finally, if you can't call it breakfast without bread, you'll want to take a look at the Through the Kitchen Window column. Rossana introduces us to the kissing cousin of bagels!

That's just a hint of what we're bringing you in this month's issue. Enjoy and here's to a seasoned lifestyle.

    Ronda L. Halpin
    Editor-in-Chief



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