Weight loss

The Atkins’ Diet
Originating way back in the 1960s, the atkins diet has been one of the most popular weight loss systems over the last few years. Having many well known film stars amongst its supporters, it allows weight loss whilst still eating foods that are normally considered bad for diets, eg meat and butter.
Unlike other diets, on the atkins diet you eat protein and fat, avoiding carbohydrates almost completely. It is referred to as a low carbohydrate, high protein, diet.
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.
With this 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.

Golden Peach Butter

	Category	Sauce Recipes
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Ingredients And Procedures

-Dottie Cross TMPJ72B 4 lb Ripe peaches;

Pitted and quartered -(about 3-1/2 quarts) 2 c Water

2 c Sugar

1/4 c Lemon juice

-Grated zest of 2 lemons 2 ts Ground cinnamon

1/2 ts Ground cloves

In a large saucepan, bring the peaches and water to a boil over a medium heat. Reduce the heat to low and simmer, stirring often, until peaches are very tender. In a food processor fitted with the metal blade or a blender, process the fruit mixture in batches until smooth. Return the puree to the saucepan and stir in the sugar, lemon juice, lemon zest, cinnamon, and cloves. Bring to a boil over medium heat, stirring constantly. Reduce the heat to low and simmer, stirring often, until thickened and reduced to about 6 cups, about 30 minutes. Ladle the peach butter into hot, sterilized jars, leaving 1/4 inch of headroom. Wipe the rims clean and put the lids on the jars. Process in a boiling water bath for 10 minutes. Remove the jars from the water and cool completely at room temperature. Makes about 3 pints. Source: "An Edible Christmas" (A Treasury of Recipes for the Holiday) by Irena Chalmers. Reformatted by: CYGNUS, HCPM52C

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<h1>Golden Peach Butter</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>-Dottie Cross TMPJ72B 4 lb Ripe peaches; <P>Pitted and quartered -(about 3-1/2 quarts) 2 c Water <P>2 c Sugar <P>1/4 c Lemon juice <P>-Grated zest of 2 lemons 2 ts Ground cinnamon <P>1/2 ts Ground cloves <P>In a large saucepan, bring the peaches and water to a boil over a medium heat. Reduce the heat to low and simmer, stirring often, until peaches are very tender. In a food processor fitted with the metal blade or a blender, process the fruit mixture in batches until smooth. Return the puree to the saucepan and stir in the sugar, lemon juice, lemon zest, cinnamon, and cloves. Bring to a boil over medium heat, stirring constantly. Reduce the heat to low and simmer, stirring often, until thickened and reduced to about 6 cups, about 30 minutes. Ladle the peach butter into hot, sterilized jars, leaving 1/4 inch of headroom. Wipe the rims clean and put the lids on the jars. Process in a boiling water bath for 10 minutes. Remove the jars from the water and cool completely at room temperature. Makes about 3 pints. Source: "An Edible Christmas" (A Treasury of Recipes for the Holiday) by Irena Chalmers. Reformatted by: CYGNUS, HCPM52C <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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