Food tips

Oven Tips : Check the seal on your oven door for wear. Even a small tear or gap can allow heat to wander away from your meal. A clean seal also provides better heat retention.


Kitchen Tip : Use a covered kettle or pan to boil water; it's faster and it uses less energy.


Losing weight

The Atkins’ Diet
First invented by doctor atkins in the 1960s, the atkins diet is still widely used today. Having many well known film stars amongst its supporters, it supposedly allows fat reduction whilst allowing foods that are normally considered bad for diets, like lamb and hard cheeses.
With this diet it is considered good to eat fat and protein, avoiding carbohydrates almost completely. 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, but not limited to, cereals and pasta made from white flour.
Unlike other diets, on the atkins diet the foods you are encouraged to eat are nutrient-rich unprocessed foods such as meat, fish & poultry. You also can eat shellfish, regular full fat cheese, butter & olive oil.

The Atkins’ Diet Theory
The 'science' behind the popular atkins diet is that although our bodies use both fats and carbs to transform into energy, it is the carbohydrates that are burned initially. If we consume fewer carbs, our bodies will utilise the fat we already carry and we will diet successfully. Although inviting, this theory is divisive, not all medical experts are in agreement and a good number of hold that it is often hazardous.















Sweet Chunk Pickles Recipe

Sweet Chunk Pickles Category Cheese Recipes 
Views 63 
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Ingredients And Procedures

1/2 c Salt

1/4 c Vinegar

2 qt Water

2 Dozen 3 to 4 inch cucumbers

Water 1 Stick cinnamon

1 1/2 ts Whole cloves

1 1/2 ts Mixed pickling spices

3 c Vinegar

6 c Sugar

Wash and dry cucumbers. Put cucumbers in a stone jar or stainless steel container. Add salt and 1/2 cup vinegar to 2 quarts water; bring to boiling; cool. Pour over cucumbers. Cover with dinner plate or glass pie plate. Fill Ball jar with water and use to hold plate under brine. Cover and let stand 2 weeks in a cool place. (If scum forms, remove it each day.) Drain, discarding brine, and cut cucumbers into 1-inch chunks. Cover with cold water; let stand 24 hours. Rinse well and drain. Tie spices in a cheesecloth bag; add to remaining ingredients. Bring to boiling; pour over cucumbers. Let stand 24 hours. Drain, reserving sirup. Heat surup to boiling and pour over pickles. Let stand 24 hours. Repeat the last step three times. Pack pickles into hot Ball jars, leaving 1/4 inch head space. Remove spice bag. Bring sirup to boiling. Pour, boiling hot, over pickles, leaving 1/4 inch head space. Adjust caps. Process pints and quarts 10 minutes in boiling water bath. Yield: About 3 pints. From: The Ball Blue Book Shared By: Pat Stockett

 
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