General tips

Oven Tips : Cook with the oven door closed. A partially open door wastes energy, costs you money, and warms you instead of the food.

Oven Tips : Use glass or ceramic pans in ovens. You can turn down the temperature about 25° and foods will cook just as quickly.

Diet types

The South Beach Diet
The South Beach diet is a diet started by Dr. arthur agatston which encourages that dieters should be eating "good carbohydrates" instead of "bad carbs" and "good fats" instead of "bad fats"
Dr. agatston invented his weight loss regime as an aid to patients with heart conditions, as a consequence of his analysis of scientific research completed on other weight loss systems.
"good" foods include, lean beef, turkey breast, fish and shellfish, fat-free cheeses, almonds, nonfat yoghurt and some vegatables, like green beans, eggplant and water chestnuts.

Honey Wheat Bread Recipe

	Category	Rice Recipes
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Ingredients And Procedures

2 pk Active dry yeast

2/3 c Warm water

5 1/2 c Whole wheat flour

2 1/3 c Skim, soy or rice milk

3 t Salt

1/2 c Honey

2 T Applesauce or prune puree

3 c Enriched white flour

In a large bowl, dissolve yeast in 2/3 cup warm water; add 3 cups whole wheat flour, milk and salt. Stir. Warm honey, pour over flour mixture; add applesauce/prune puree. Beat until smooth, using low speed of electric mixer. Gradually add remaining whole wheat and enriched white flour; stir with a wooden spoon to soft dough stage. Form into a ball. Knead 5 minutes on a lightly floured surface. Divide dough in half; knead 10 minutes. Cover bread with waxed paper. Place dish towel over top. Put in

warm place and let raise until doubled in vlume; uncover and punch down. Divide into two loaf pans sprayed with Pam. Cover with waxed paper. Let raise in warm place until doubled in volume again. Bake at 375 degrees 40 - 50 minutes, or until deep brown on top. Yield: 2 loaves.

This recipe is adapted from the cookbook "Don't Eat Your Heart Out". Posted by wallis@oxygen.aps1.anl.gov (David Wallis) to the Fatfree Digest [Volume 11 Issue 13], Oct. 13, 1994. FATFREE Recipe collections copyrighted by Michelle Dick 1994. Used with permission. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV.

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<h1>Honey Wheat Bread</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>2 pk Active dry yeast <P>2/3 c Warm water <P>5 1/2 c Whole wheat flour <P>2 1/3 c Skim, soy or rice milk <P>3 t Salt <P>1/2 c Honey <P>2 T Applesauce or prune puree <P>3 c Enriched white flour <P>In a large bowl, dissolve yeast in 2/3 cup warm water; add 3 cups whole wheat flour, milk and salt. Stir. Warm honey, pour over flour mixture; add applesauce/prune puree. Beat until smooth, using low speed of electric mixer. Gradually add remaining whole wheat and enriched white flour; stir with a wooden spoon to soft dough stage. Form into a ball. Knead 5 minutes on a lightly floured surface. Divide dough in half; knead 10 minutes. Cover bread with waxed paper. Place dish towel over top. Put in <P>warm place and let raise until doubled in vlume; uncover and punch down. Divide into two loaf pans sprayed with Pam. Cover with waxed paper. Let raise in warm place until doubled in volume again. Bake at 375 degrees 40 - 50 minutes, or until deep brown on top. Yield: 2 loaves. <P>This recipe is adapted from the cookbook "Don't Eat Your Heart Out". Posted by wallis@oxygen.aps1.anl.gov (David Wallis) to the Fatfree Digest [Volume 11 Issue 13], Oct. 13, 1994. FATFREE Recipe collections copyrighted by Michelle Dick 1994. Used with permission. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV. <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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