Weight loss info

The South Beach Diet
The South Beach diet is a diet system created by Miami-based cardiologist arthur agatston which stresses the consumption of "good carbohydrates" instead of "bad carbs" and "good fats" instead of "bad fats"
Doctor agatston invented this diet for people who have cardiac problems, as a consequence of his detailed analysis of scientific studies completed on other weight loss studies.
Examples of good foods include, veal cutlets, skinless poultry, fish, fat free cheese, pecan halves, eggs and certain vegetables, such as artichokes, collard greens and turnips.

Golden Kringel Beet & Potato Salad Recipe

	Category	Salad Recipes
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Ingredients And Procedures

2 md Carrots, peeled,sliced thin

2 md Beets

4 md Potatoes

1 md Onion, finely chopped

2 Dill pickles, finely chopped

1/2 c Herring fillets, fine chop'd

1 c Sour cream

1 c Mayonnaise

2 tb Prepared mustard

2 tb Sugar

2 tb Vinegar

Chopped parsley Sliced hard boiled egg In boiling water, cook the carrots for 3 to 5 minutes until tender. Drain and set aside. Boil the beets for 8 to 12 minutes until tender. Drain, peel, chop into small cubes and set aside. Boil potatoes in their jackets until tender but slightly firm (about 20 to 30 minutes). Drain, peel and cut into small cubes. In a large bowl, combine cubed potatoes, carrots and beets. Add chopped onion, pickles and herring. Mix well. In a small mixing bowl, combine sour cream, mayonnaise, mustard, sugar, vinegar and stir to mix well. Add this dressing to the potato mixture toss well to mix thoroughly. Garnish with chopped parsley and sliced boiled eggs. Refrigerate for several hours (preferably overnight) before serving.

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<h1>Golden Kringel Beet & Potato Salad</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>2 md Carrots, peeled,sliced thin <P>2 md Beets <P>4 md Potatoes <P>1 md Onion, finely chopped <P>2 Dill pickles, finely chopped <P>1/2 c Herring fillets, fine chop'd <P>1 c Sour cream <P>1 c Mayonnaise <P>2 tb Prepared mustard <P>2 tb Sugar <P>2 tb Vinegar <P>Chopped parsley Sliced hard boiled egg In boiling water, cook the carrots for 3 to 5 minutes until tender. Drain and set aside. Boil the beets for 8 to 12 minutes until tender. Drain, peel, chop into small cubes and set aside. Boil potatoes in their jackets until tender but slightly firm (about 20 to 30 minutes). Drain, peel and cut into small cubes. In a large bowl, combine cubed potatoes, carrots and beets. Add chopped onion, pickles and herring. Mix well. In a small mixing bowl, combine sour cream, mayonnaise, mustard, sugar, vinegar and stir to mix well. Add this dressing to the potato mixture toss well to mix thoroughly. Garnish with chopped parsley and sliced boiled eggs. Refrigerate for several hours (preferably overnight) before serving. <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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