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March 2004 Issue
by Ronda L. Halpin
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    "One morning, as I went to the freezer door, I asked my wife, 'What should I take out for dinner?' Without a moment's hesitation, she replied, 'Me.'"

    - Anonymous

Welcome to the March issue of Seasoned Cooking. March is Frozen Foods Month and, while we can appreciate the sentiment expressed by the wife from the quote, we also understand and appreciate the usefulness that frozen foods offer to the busy home cook. In that spirit, we’re presenting an issue that’s packed with ideas that will save you time, effort and energy … plus some recipes that are both tasty and healthy.

We begin with a feature article on using frozen foods to make things in the kitchen run more smoothly. J. Sinclair offers tips on storing and organizing them and, of course, using them. In fact, there’s a wonderfully simple and delicious curry recipe that can be enjoyed in minutes!

If preparation time is what’s got you down, you’ll want to check out this month’s cookbook review. We’re taking a look at the Biggest Book of Slow Cooker Recipes and marveling at the wide range of recipes that can literally be tossed together in the morning and forgotten about until dinner time.

In the Rush Hour column, there’s a recipe that combines spicy Asian flavors and the first hints of spring. A simple vegetarian lettuce wrap recipe offers everything but boredom at the table! To end that healthy meal, you might want to consider a healthy carrot cake. That’s right, it’s possible and it’s being presented in the Happy Endings column. Unlike traditional carrot cake that’s loaded with lots of eggs, oil and sugar, this recipe is much leaner and higher in fiber. You can even afford to frost it!

Finally, there’s an important topic being covered in the Health & Fitness column. Instead of focusing on a current medical study or diet trend, it’s time to look at how we eat and how we should eat. Even the often overlooked theme of how to cook is covered. It’s a must-read for any home cook looking to improve the way his or her family eats.

There's a lot more to enjoy in this month's issue of Seasoned Cooking -- from a look at maple syrup to a delightful recipe featuring shrimp, nuts and honey that’s got an Asian influence. Enjoy and here's to a seasoned lifestyle.

    Ronda L. Halpin
    Editor-in-Chief



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