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Oven Tips : Close the oven door gently - slamming forces out the hot air.

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The Glycaemic Index Diet
The glycaemic index weight loss regime is reliant on the gi (or glycaemic index), a list showing foods and an indicator of the speed with which the glucose of the food gets transformed to sugar in the dieters body. The theory is that long-acting types of food (ie those with a low Glycaemic index score), suppress your appetite and help to eat fewer food without starving yourself.
It's also extremeley useful for people with diabetes, as the low GI foods are useful in controlling increases in blood sugar amount.

Walter Mcilhenneys Chili Recipe

	Category	Beef Recipes
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Ingredients And Procedures

1/4 c Vegetable Oil

3 lb Lean Beef Chuck, 1" Cubes

1 c Chopped Onions

3 Minced Garlic Cloves

3 tb Chili Powder

2 ts Ground Cumin

2 ts Salt

2 ts Tabasco Pepper Sauce

3 c Water

4 oz Chopped Green Chilies

-Cooked Rice -Chopped Onion -Shredded Cheese -Sour Cream TABASCO CLASSIC: Walter McIlhenny was very fond of homemade chili and liked to serve his version to former Marine Corps buddies who visited him on the island. In a 5-quart Dutch oven or heavy saucepan, heat the oil over medium-high heat. In three batches, brown the beef well, removing each batch with a slotted spoon. Set aside. Add the onion and garlic to the pot and cook for 5 minutes, or until tender, stirring frequently. Stir in the chili powder, cumin, salt, and Tabasco sauce; cook for 1 minute. Add the water and chilies; bring to a boil. Return the beef to the pot. Reduce the heat and simmer uncovered, 1-1/2 hours, or until the beef is tender. Serve the chili over rice with

onion, cheese and sour cream, if desired.

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<h1>Walter Mcilhenneys Chili</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>1/4 c Vegetable Oil <P>3 lb Lean Beef Chuck, 1" Cubes <P>1 c Chopped Onions <P>3 Minced Garlic Cloves <P>3 tb Chili Powder <P>2 ts Ground Cumin <P>2 ts Salt <P>2 ts Tabasco Pepper Sauce <P>3 c Water <P>4 oz Chopped Green Chilies <P>-Cooked Rice -Chopped Onion -Shredded Cheese -Sour Cream TABASCO CLASSIC: Walter McIlhenny was very fond of homemade chili and liked to serve his version to former Marine Corps buddies who visited him on the island. In a 5-quart Dutch oven or heavy saucepan, heat the oil over medium-high heat. In three batches, brown the beef well, removing each batch with a slotted spoon. Set aside. Add the onion and garlic to the pot and cook for 5 minutes, or until tender, stirring frequently. Stir in the chili powder, cumin, salt, and Tabasco sauce; cook for 1 minute. Add the water and chilies; bring to a boil. Return the beef to the pot. Reduce the heat and simmer uncovered, 1-1/2 hours, or until the beef is tender. Serve the chili over rice with <P>onion, cheese and sour cream, if desired. <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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