Bean Potato Puff

Ingredients

• 1 cup mashed potatoes

• 1 cup mashed tokwa (hard soybean curd) or pureed beans

• ½ cup crumbs

• 1 egg

• ½ onion, minced

Procedure

• Blend all and season with pepper and salt.

• Drop by spoonful onto greased tins.

• Bake till brown.

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Beans With Coconut Milk

 Ingredients

• 3 cups water

• 1 cup dry black beans

• 1 cup thick coconut milk

• Crushed ginger

• 1 sweet red pepper cut into strips

• 1 cup kangkong (water spinach) stems and leaves

• Salt

Procedure

• Bring the water to a boil, add the beans and boil for two minutes.

• Set aside for 1 hour.

• Add thin coconut milk and ginger.

• Boil until soft

• Add thick coconut milk. Season with salt.

• Add kangkong and sweet pepper.

• Cover and cook 5 minutes longer.

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Clear Liquid Diet (3-Day Sample Menu)

Day 1

Breakfast
6:00-7:00

• Jello
• Clear juice
• Strained rice coffee with honey or brown sugar; no milk

Morning Snack
9:15

• Buko water (Coconut water)

Lunch
11:45-12:15

• Jello
• Clear juice
• Fat-free broth

Afternoon Snack
3:15

• Buko water (Coconut water)

Supper
6:00-6:30

• Jello
• Clear juice
• Fat-free broth

Night Snack
(before going to bed)

• Strained rice coffee with honey or brown sugar

Day 2

Breakfast
6:00-7:00

• Salabat
• Clear juice
• Jello

Morning Snack
9:15

• Clear juice

Lunch
11:45-12:15

• Buko water (Coconut water)

Afternoon Snack
3:15

• Clear juice

Supper
6:00-6:30

• Salabat
• Clear juice
• Fat-free broth

Night Snack
(before going to bed)

• Fat-free broth

Day 3

Breakfast
6:00-7:00

• Jello
• Strained soy coffee with honey or brown sugar
• Clear juice

Morning Snack
9:15

• Fat-free broth

Lunch
11:45-12:15

• Salabat
• Malunggay (moringa oleifera) broth

Afternoon Snack
3:15

• Juice

Supper
6:00-6:30

• Fruit juice
• Jello
• Fat-free broth

Night Snack
(before going to bed)

• Soy coffee

Note: Gradually shift to full liquids

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Hot Rolls (Home-Made) Recipe

The basic recipe from which you can make many different types of rolls and buns according to the way they are shaped and seasoned.

Put in a mixing bowl:

• 1 cup lukewarm milk
• 1 tablespoon dry yeast

Let stand 5 minutes. Stir. Add:

• 2 tablespoons soft butter or margarine
• 1 tablespoon sugar
• 1 teaspoon salt

Mix in gradually:

• 2 1/2 cups all-purpose or bread flour

Beat thoroughly 5 minutes, or 2 minutes with an electric beater on slow speed. Add enough flour to make the dough just barely firm enough to handle.

Knead. Shape immediately in any ways or let rise about 1 hour before shaping. The second rising makes rolls of finer grain, especially if you are using bread flour. Arrange in buttered pans. Brush with melted butter. Cover with a clean dish towel. Let rise until double in bulk (about 1 hour). Bake at 425º F until well-browned (12 to 20 minutes).

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