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October 2005 Issue
by Ronda L. Halpin
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    "Salmon are like men: too soft a life is not good for them."

    -James de Coquet

Welcome to the October issue of Seasoned Cooking. This month, we’re pleased to share with you a special feature article on salmon. Learn about its great health benefits, how to choose the healthiest kinds and, of course, how to prepare it in ways that will have your friends and family asking you to share your secrets. It’s just one of many articles devoted to giving you new and delicious ways to bring dinner to the table this month.

At Phil’s International Flair, you’ll be treated to a special dish featuring the tastes of Hawaii. Polynesian Chicken is a dish that will impress even the picky little eaters among you. If you’d rather go south of the border, take a look at the Rush Hour column and a special recipe for pork carnitas that can be made in the slow cooker. What a great way to save time and still get a great meal on the table during this busy time of the year.

If your sweet tooth is calling, we’re answering it this month. We begin with a look at the Happy Endings column and a fast, tasty candy bar. That’s right. In honor of Halloween, we’re featuring a recipe for quick candy bars that will be a hit at any party. And for ideas to plan that party, check out our feature that’s all about putting together a great Halloween party. Finally, the Kitchen Focus column begins a two-part series on simple sauces. This month’s focusing on sweet dessert sauces that are perfect over everything from pound cake to ice cream.

There's a lot more to enjoy in this month's issue of Seasoned Cooking -- from a look at eggplant to questions about what you do with your leaves. Enjoy and here's to a seasoned lifestyle.

    Ronda L. Halpin

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