Dieting 101

The Glycaemic Index Diet
The glycaemic index diet system is reliant on the glycaemic index, a chart showing foods and a score representing the speed that the carbohydrates in the food gets transformed to sugar in your body. The believe is that long-acting types of food (ie with a low Glycaemic score), keep you satiated for longer and help you to take in less food without being miserabl;e.
It's also very beneficial for folk with diabetes, as the low GI foods are beneficial in minimizing rises in glucose amount.

Southern Cornbread Dressing Recipe

	Category	Holiday Recipes
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Ingredients And Procedures

----------------------------------DRESSING---------------------------------- 1 Pan Cornbread

8 Slices white bread, toasted

1 Onion, Chopped

2 Ribs celery, Chopped

2 Eggs, hard Boiled

4 Eggs, slightly beaten

3 c To 4 c chicken/turkey broth

1/2 Stick margarine

1 tb Crumbled sage leaves

Salt Pepper ---------------------------------CORNBREAD--------------------------------- 1 1/2 c White self-rising cornmeal

3/4 c Flour

1 Egg, slightly beaten

1 c Buttermilk

DRESSING: Crumble cornbread and toasted bread in a large bowl. Add onion, chopped boiled egg and chopped celery. Add boiling broth to mixture. Add crumbled sage leaves. Salt and pepper to taste. Add raw eggs and melted margarine. Blend well. Pour into a buttered baking dish and bake at 425 degrees for 20 to 30 minutes. CORNBREAD: Mix cornmeal, flour, eggs, and buttermilk in a bowl. Pour into a well greased pan. Bake at 425 degrees for 20 to 25 minutes or until done. NOTE: I like more sage, some one else may like less.

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<h1>Southern Cornbread Dressing</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>----------------------------------DRESSING---------------------------------- 1 Pan Cornbread <P>8 Slices white bread, toasted <P>1 Onion, Chopped <P>2 Ribs celery, Chopped <P>2 Eggs, hard Boiled <P>4 Eggs, slightly beaten <P>3 c To 4 c chicken/turkey broth <P>1/2 Stick margarine <P>1 tb Crumbled sage leaves <P>Salt Pepper ---------------------------------CORNBREAD--------------------------------- 1 1/2 c White self-rising cornmeal <P>3/4 c Flour <P>1 Egg, slightly beaten <P>1 c Buttermilk <P>DRESSING: Crumble cornbread and toasted bread in a large bowl. Add onion, chopped boiled egg and chopped celery. Add boiling broth to mixture. Add crumbled sage leaves. Salt and pepper to taste. Add raw eggs and melted margarine. Blend well. Pour into a buttered baking dish and bake at 425 degrees for 20 to 30 minutes. CORNBREAD: Mix cornmeal, flour, eggs, and buttermilk in a bowl. Pour into a well greased pan. Bake at 425 degrees for 20 to 25 minutes or until done. NOTE: I like more sage, some one else may like less. <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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