Losing weight

The South Beach Diet
The South Beach diet is a diet plan invented by Dr. arthur agatston which encourages that dieters should eat "good carbohydrates" instead of "bad carbohydrates" and "good fats" instead of "bad fats"
Agatston invented his system as an aid to patients with heart conditions, as a result of his detailed study of scientific data completed on other dietary studies.
Approved foods include, broiled ham, skinless poultry, shellfish, cottage cheese, peanuts, lowfat milk and some vegatables, like asparagus, eggplant and snow peas.

Orange-Currant Scones *Jb

	Category	Baking Recipes
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Ingredients And Procedures

3.00 c All purpose flour

0.33 c Sugar

2.50 ts Baking powder

0.75 ts Salt

0.50 ts Baking soda

0.50 c (1 stick) chilled unsalted

-butter, cut into pieces 0.50 c Chilled solid vegetable

-shortening, cut into pieces 1.00 c Plus 2 tablespoons chilled

-buttermilk 0.75 c Dried currants

1.00 tb Grated orange peel

Additional sugar

These scones are terrific with butter and honey or marmalade. Preheat oven to 425F. Line large baking sheet with foil. Stir flour, 1/3 cup sugar, baking powder, salt and baking soda in large bowl to blend. Add butter and shortening; using fingertips, rub in until coarse meal forms. Add 1 cup buttermilk, currants and orange peel. Stir gently until dough comes together in large moist clumps. Gather dough into ball. Transfer dough to lightly floured work surface. Gently knead 3 or 4 turns to combine will. Divide into 2 pieces; flatten into 3/4-inch-thick rounds. Using floured knife, cut each round into 8

wedges. Transfer wedges to prepared baking sheet. Brush with remaining 2 tablespoons buttermilk and sprinkle with additional sugar. Bake scones until light golden brown, about 15 minutes. Serve warm or at room temperature. Bon Appetit December 1997

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<h1>Orange-Currant Scones *Jb</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P><P><P>3.00 c All purpose flour <P>0.33 c Sugar <P>2.50 ts Baking powder <P>0.75 ts Salt <P>0.50 ts Baking soda <P>0.50 c (1 stick) chilled unsalted <P>-butter, cut into pieces 0.50 c Chilled solid vegetable <P>-shortening, cut into pieces 1.00 c Plus 2 tablespoons chilled <P>-buttermilk 0.75 c Dried currants <P>1.00 tb Grated orange peel <P>Additional sugar <P>These scones are terrific with butter and honey or marmalade. Preheat oven to 425F. Line large baking sheet with foil. Stir flour, 1/3 cup sugar, baking powder, salt and baking soda in large bowl to blend. Add butter and shortening; using fingertips, rub in until coarse meal forms. Add 1 cup buttermilk, currants and orange peel. Stir gently until dough comes together in large moist clumps. Gather dough into ball. Transfer dough to lightly floured work surface. Gently knead 3 or 4 turns to combine will. Divide into 2 pieces; flatten into 3/4-inch-thick rounds. Using floured knife, cut each round into 8 <P>wedges. Transfer wedges to prepared baking sheet. Brush with remaining 2 tablespoons buttermilk and sprinkle with additional sugar. Bake scones until light golden brown, about 15 minutes. Serve warm or at room temperature. Bon Appetit December 1997 <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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