Diet info

The Glycaemic Index Diet
The gi (or glycaemic index) diet system is linked to the glycaemic index, a chart showing food types and a score representing the ease with which the glucose in the food gets changed to sugar in your system. The claim is that slow release food types (ie those foods with a low Gi score), suppress your appetite and help you to eat less food without feeling you are always hungry.
It's also extremely efficient for individuals with diabetes, as the low GI types of food are helpful in managing surges in blood glucose levels.

Snouts and Beans Recipe

	Category	Childrens Recipes
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Ingredients And Procedures

2 cn (16oz) plain baked beans

1 ts Worcestershire sauce

1/4 c Brown sugar

2 tb Bbq sauce

1 tb Teriyaki sauce

8 Beef knockwursts

-----------------------------------TOOLS----------------------------------- 2 sm Saucepans

lg Spoon Cutting board Knife Carrot peeler Tongs or slotted spoon Paper towels Shallow serving dish With an adult's help, empty the cans of beans into a saucepan and add worcestershire, brown sugar, bbq sauce and teriyaki sauce to the beans. Stir and set aside. With an adult's help, slice off the ends of the knockwurst. You do not need the ends for this recipe. Then slice the knockwurst into equal segments about 1" long, making each cut at the same slight angle. With the round tip of a carrot peeler, carefully h Place the snouts in a saucepan and cover them with water. With an adult's help, cook the snouts for about 5-10 minutes. Cook the beans on low heat, stirring often, until the saucebubbles and thickens slightly. Carefully remove the snouts and place on paper towels to drain. Pour the beans into a serving dish and arrange snouts, nostril sides up, on top. Serves 4-6 little porkers. Sicko serving suggestion: Dab pickle relish pig boogers in your knockwurst nostrils. From the Book: Gross Grub by Cheryl Porter Random House ISBN 0-679-86693-0

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<h1>Snouts and Beans</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>2 cn (16oz) plain baked beans <P>1 ts Worcestershire sauce <P>1/4 c Brown sugar <P>2 tb Bbq sauce <P>1 tb Teriyaki sauce <P>8 Beef knockwursts <P>-----------------------------------TOOLS----------------------------------- 2 sm Saucepans <P>lg Spoon Cutting board Knife Carrot peeler Tongs or slotted spoon Paper towels Shallow serving dish With an adult's help, empty the cans of beans into a saucepan and add worcestershire, brown sugar, bbq sauce and teriyaki sauce to the beans. Stir and set aside. With an adult's help, slice off the ends of the knockwurst. You do not need the ends for this recipe. Then slice the knockwurst into equal segments about 1" long, making each cut at the same slight angle. With the round tip of a carrot peeler, carefully h Place the snouts in a saucepan and cover them with water. With an adult's help, cook the snouts for about 5-10 minutes. Cook the beans on low heat, stirring often, until the saucebubbles and thickens slightly. Carefully remove the snouts and place on paper towels to drain. Pour the beans into a serving dish and arrange snouts, nostril sides up, on top. Serves 4-6 little porkers. Sicko serving suggestion: Dab pickle relish pig boogers in your knockwurst nostrils. From the Book: Gross Grub by Cheryl Porter Random House ISBN 0-679-86693-0 <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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