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September 2003 Issue
by Ronda L. Halpin
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    "Smartness runs in my family. When I went to school I was so smart my teacher was in my class for five years."

    - Gracie Allen

Welcome to the September issue of Seasoned Cooking. September means it's time to head back to school and whether you're in class or sending your little ones that way, we want to help make sure that everyone is well-fed.

We begin with a look at after school snacks. Phil's International Flair offers a blend of easy snacks that have a Mexican twist to them. For some lighter snacks and lunch ideas, take a look at our special Back to School feature. It offers everything from simple trail mix to special pasta salads for your kids to enjoy both at school and home. And, this month, we’re asking you to share your favorite back to school treats in the Seasoned Opinions column.

Of course, starting the day out right is also especially important. The Rise 'n Shine column offers a flexible recipe for peach muffins that will make even picky eaters eager for a good breakfast. And with peaches in the height of their season in many parts of the country, these are a particularly special treat.

And, of course, there are also a lot of good reasons to enjoy a good dinner too. And there's a great and easy recipe for fruity ribs to be found at the Rush Hour column. Just pop all of the ingredients in the crockpot in the morning and you’ll have a hot dinner waiting for a nice side salad and some crusty bread when you get home at night.

In the Kitchen Focus column, there are tips and hints to help make the most of the time you have in the kitchen. Whether you're organizing your kitchen or making dinner, there are tips that can help you out and make your life a little less stressed. And, while you're at it, you might want to take a look at some of the thoughts offered in the Health & Fitness column. It's on the raw food movement and what is right and wrong about it -- truly a must-read. You might be surprised at how what we do to our food vastly affects its value to our bodies.

Finally, if you're feeling overwhelmed with garden produce right now, you’ll want to look Through the Kitchen Window to get some thoughts on preserving the season's best. Rossana's covering everything from peppers to tomatoes to corn in this timely column. There’s even a fresh garden salad for those that aren’t up to canning this month.

There's a lot more to enjoy in this month's issue of Seasoned Cooking -- from elegant cheesecake pie to a look at one of Pillsbury's cookbooks that focuses on tasty, fast and healthy food. Enjoy and here's to a seasoned lifestyle.

    Ronda L. Halpin
    Editor-in-Chief



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