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December 2007 Issue
by Ronda L. Halpin
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    “The Cocktail Party - a device for paying off obligations to people you don't want to invite to dinner.”

    - Charles Merrill Smith, 'Instant Status' (1972)

Seasoned Greetings! Welcome to the December issue of Seasoned Cooking. Poor Mr. Smith apparently was never to attend a fun cocktail party gathering! Perhaps he didn’t get to the ones that serve the best drinks. To start out my holiday Editor’s Note, I’ll recommend you stop off at the Seasoned Opinions column and share your favorite cocktail. Who knows? If enough suggestions are made, we might have the makings of a great cocktail party right here!

We do, however, have to agree with Mr. Smith that there is something simply splendid about an intimate meal shared with loved ones. Dinner is certainly an option and we’re here to help you plan your menu. We begin with a truly elegant dish of Crab Stuffed Prawns at Phil’s International Flair. Another seafood option is found in the way of a truly simple salmon dish at the Rush Hour column. Who knew that a great meal can literally be minutes away? Also, a rather unique and entertaining option is offered by Rossana in the Through the Kitchen Window column. A traditional Swiss holiday feast is described and laid out in the pages of her column.

Of course, there are also the sweets of the season to be enjoyed. Stop by the Happy Endings column for a quick course on making fudge … the simple and easy way. What’s more, you can tweak the recipe easily to get all kinds of yummy options! Peppermint also takes center stage this month in the Ingredient SpotLight. Everything from holiday cookies to traditional favorite candies are presented. And you won’t want to miss the special Sugar and Spice feature we have that takes holiday desserts to a whole new level with a cranberry ice cream cake, marmalade cookies and more!

There's a lot more to enjoy in this month's issue of Seasoned Cooking -- from a look at food storage and how to keep your family safe during the holidays to a look at how a holiday brunch can be even more precious than a dinner out with friends.

Before I sign off for the last time in 2007, I wanted to take a moment to thank all of my writers and you, all of our readers, for making this a fantastic year for Seasoned Cooking. How fun is it to come back, month after month, to share the very best recipes, ideas and techniques we have for making your home a place to share the joy of cooking and its rewards? It’s the very finest gift you can offer to us all. Enjoy and here's to a seasoned lifestyle.

    Ronda L. Halpin
    Editor-in-Chief


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