Dieting 101

The South Beach Diet
The South Beach diet is a diet plan created by Miami-based cardiologist arthur agatston which emphasizes that one should consume "good carbs" instead of "bad carbohydrates" and "good fats" instead of "bad fats"
Dr. agatston invented this diet for people who have cardiac problems, as a consequence of his analysis of scientific research completed on other weight loss systems.
"good" foods include, lean beef, turkey bacon, seafood, provolone cheese, pistachio nuts, nonfat yoghurt and certain vegetables, like butter beans, eggplant and sprouts.

Scottish Meat Balls Recipe

	Category	Beef Recipes
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Ingredients And Procedures

1 lb Lean ground beef

1 Egg, slightly beaten

3 tb Flour

1/2 ts Salt

1/4 ts Freshly ground black pepper

3 tb Minced onion

3 tb Vegetable oil

1/3 c Chicken broth

1 8-oounce can crushed

-pineapple, drained

1 1/2 tb Cornstarch

1/4 c Sugar

3 tb Soy sauce

3 tb Plain red wine vinegar

2 tb Water

1/4 c Scotch whiskey

1/3 c Chicken proth

1/2 c Diced green pepper

Combine first six ingredients. Gently shape into balls about 1 inch in diameter (If you have a melon baller, it helps standardize the size of balls.) Brown all over in aoil in 10-inch frying pan. Remove from pan and drain on paper towels. Drain pan, retaining about 1 tablespoon oil. Add broth and drained pineapple. Simmer for 5 minutes. Meanwhile, make the following Scottish Sauce.

Combine all ingredients except green papper and mix until smooth. Stir into skillet with pineapple mixture and cook until sauce has thickened. Add meatballs and green pepper. Cook gently about 10 minutes more. Serve with rice. You might serve these on December 31 to mark Hogmanay, the Scottish celebration of New Year's Eve. Source: The Savannah Sampler Cookbook by Margaret Wayt DeBolt * The Polka Dot Palace BBS 1-201-822-3627. Posted by LISA

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<h1>Scottish Meat Balls</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>1 lb Lean ground beef <P>1 Egg, slightly beaten <P>3 tb Flour <P>1/2 ts Salt <P>1/4 ts Freshly ground black pepper <P>3 tb Minced onion <P>3 tb Vegetable oil <P>1/3 c Chicken broth <P>1 8-oounce can crushed <P>-pineapple, drained <P>1 1/2 tb Cornstarch <P>1/4 c Sugar <P>3 tb Soy sauce <P>3 tb Plain red wine vinegar <P>2 tb Water <P>1/4 c Scotch whiskey <P>1/3 c Chicken proth <P>1/2 c Diced green pepper <P>Combine first six ingredients. Gently shape into balls about 1 inch in diameter (If you have a melon baller, it helps standardize the size of balls.) Brown all over in aoil in 10-inch frying pan. Remove from pan and drain on paper towels. Drain pan, retaining about 1 tablespoon oil. Add broth and drained pineapple. Simmer for 5 minutes. Meanwhile, make the following Scottish Sauce. <P>Combine all ingredients except green papper and mix until smooth. Stir into skillet with pineapple mixture and cook until sauce has thickened. Add meatballs and green pepper. Cook gently about 10 minutes more. Serve with rice. You might serve these on December 31 to mark Hogmanay, the Scottish celebration of New Year's Eve. Source: The Savannah Sampler Cookbook by Margaret Wayt DeBolt * The Polka Dot Palace BBS 1-201-822-3627. Posted by LISA <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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