Diet types

The Atkins’ Diet
Originating way back in the 1960s, the atkins diet is still one of the most popular diets today. Popular with many famous celebrities, it supposedly allows fat reduction whilst encouraging you to eat many of the foods you love, for example meat and hard cheese.
With this diet you are encouraged to eat meat and fat, it is the carbs that must be avoided. It is often referred to as a low carbohydrate/high protein, weight loss program.
With this diet, the foods you should avoid are processed and refined sugar, milk, white bread, starchy vegetables, white rice and white flour, including cereals and pasta made from white flour.
Unlike other diets, with 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 & olive oil.

Kasseri, Tomato and Basil Cresents (Kasseropites) Recipe

	Category	Appetizer Recipes
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Ingredients And Procedures

Karen Mintzias 1/2 c Warm water

1/4 c Olive oil

1/4 c Red wine vinegar

1 Egg

1 ts Salt

3 c All-purpose flour; (sifted)

1 lb Kasseri cheese

-- coarsely grated 2 lg Tomatoes; chopped

1/4 c Chopped fresh basil

Paprika Blend water, oil, vinegar, egg and salt in large bowl. Gradually stir in enough flour so dough pulls away from sides of bowl. Turn dough out onto lightly floured surface and knead until smooth and elastic, about 10 minutes. Shape dough into round. Grease bowl. Add dough, turning to coat surface. Cover with damp towel and let stand in warm draft-free area 30 minutes. Preheat oven to 350?F. Grease baking sheets. Combine cheese, tomatoes and basil in bowl. Divide dough into 8 pieces. Shape each into smooth round. Roll each out on lightly floured surface to thickness of 1/4 to 1/8 inch. Spoon some of cheese mixture down center of each round. Fold one side over filling; press edges to seal. Arrange cresents on prepared sheets. Sprinkle with paprika. Bake until cheese has melted and pastry is golden brown, about 40 minutes. Serve hot. Source: Sofi Lazarides (Bon Appetit, 1987) Typed for you by Karen Mintzias

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<h1>Kasseri, Tomato and Basil Cresents (Kasseropites)</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>Karen Mintzias 1/2 c Warm water <P>1/4 c Olive oil <P>1/4 c Red wine vinegar <P>1 Egg <P>1 ts Salt <P>3 c All-purpose flour; (sifted) <P>1 lb Kasseri cheese <P>-- coarsely grated 2 lg Tomatoes; chopped <P>1/4 c Chopped fresh basil <P>Paprika Blend water, oil, vinegar, egg and salt in large bowl. Gradually stir in enough flour so dough pulls away from sides of bowl. Turn dough out onto lightly floured surface and knead until smooth and elastic, about 10 minutes. Shape dough into round. Grease bowl. Add dough, turning to coat surface. Cover with damp towel and let stand in warm draft-free area 30 minutes. Preheat oven to 350?F. Grease baking sheets. Combine cheese, tomatoes and basil in bowl. Divide dough into 8 pieces. Shape each into smooth round. Roll each out on lightly floured surface to thickness of 1/4 to 1/8 inch. Spoon some of cheese mixture down center of each round. Fold one side over filling; press edges to seal. Arrange cresents on prepared sheets. Sprinkle with paprika. Bake until cheese has melted and pastry is golden brown, about 40 minutes. Serve hot. Source: Sofi Lazarides (Bon Appetit, 1987) Typed for you by Karen Mintzias <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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