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Kitchen Tip : Make sure stovetop electric coils work properly. A worn-out element is a real power drain.


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Diet types

The Atkins’ Diet
Developed by dr. robert atkins in the 1960s, the popular atkins diet achieved most of its fame during the last few years. Having many well known film stars amongst its supporters, it enables weight loss whilst encouraging you to eat many of the foods you love, such as beef and some dairy produce.
With this diet you are encouraged to eat meat and fat, it is carbohydrates that need to be avoided. Because of this, it is known as a low carbohydrate/high protein, weight loss regime.
With this diet, the foods you should avoid are processed and refined sugar, milk, white bread, starchy vegetables, white rice and white flour, amongst them, cereals and pasta made from white flour.
On the atkins diet the foods you are encouraged to eat are still nutrient-rich unprocessed foods like meat, fish and poultry. You also can eat shellfish, regular full fat cheese, butter and olive oil.

The Atkins’ Diet Theory
The logic of the atkins diet is that although our bodies use both fats and carbs to convert into glucose and energy, it is the carbs that are burned first. If we take in fewer carbs, we will utilize the fat we already carry and we will achieve weight loss. Although tempting, the atkins diet is divisive, not all medical experts concur and some think it is sometimes hazardous.










Irish Freckle Bread Recipe

Irish Freckle Bread Category Egg Recipes 
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Ingredients And Procedures

Jim Vorheis 4 3/4 c To 5 3/4 cups unsifted flour

1/2 c Sugar

1 ts Salt

2 pk Dry yeast

1 c Potato water

1/2 c Margarine

2 Eggs, room temperature

1/4 c Mashed potatoes, room

-temperature 1 c Seedless raisins

In a large bowl thoroughly mix 1 1/2 cups flour, sugar, salt and undissolved yeast. Combine potato water and margarine in saucepan. Heat over low heat until liquid is warm - the margarine does not need to melt. Gradually add to dry ingredients and beat for 2 minutes at medium speed with electric mixer, scraping bowl occasionally. Add eggs, potatoes and 1/2 cup flour, or enough flour to make a thick batter. Stir in raisins and enough additional flour to make a soft dough. Turn out onto floured board. Knead until smooth and elastic, about 10 minutes. Place in greased bowl, turning dough to grease. Cover and let rise until doubled in bulk. Punch dough down. Turn out onto lightly floured board. Divide dough into 4 equal pieces. Shape each piece into a slender loaf, about 8 1/2 inches long. Put 2 loaves, side by side, in each

of 2 greased 8 1/2 x 4 1/2 x 2 1/2 inch loaf pans. Cover. Let rise in warm place, free from draft until doubled in bulk. Bake in preheated 375 F oven for 35 minutes, or until done. Remove from pans and cool on wire racks. Colorado Cache Cookbook (1978) From the collection of Jim Vorheis

 
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