Lowfat Arroz Caldo with Egg

Ingredients:

• 1/2 cup polished rice

• 5 cups water

• 1 tablespoon garlic, chopped

• 1/2 green onion, chopped

• 1 small ginger, cut into small strips

• 1 egg, scrambled or sliced hard-cooked

• 1 teaspoon vegetable oil

• Salt to taste

Procedure:

• Boil rice until tender. Set aside

• Saute garlic, onion and ginger. Pour to boiled rice.

• Add scrambled/hard-cooked egg. Mix well and boil for another 7 minutes.

• Season with salt.

Good for 6 to 8 persons. 1 cup per serving.

Read more »

Constipating Fruit Gulaman Delight

Ingredients:

• 1 bar gulaman

• 1/2 cup fruit juice, unsweetened

• 2 cups water

• 1/2 piece medium-size apple, diced and soaked in fruit juice to hinder enzymatic browning

• 3 pieces medium-size banana, diced soaked in fruit juice

• 2 tablespoons honey or 3 tablespoons brown sugar

Procedure:

• Boil gulaman in water until dissolved. 

• Add honey or sugar. Remove from fire. Strain.

• Pour mixture into mold with apple banana and juice. Let it gel.

• Chill until firm.

Good for 6 to 10 persons. 1 slice per serving or as desired

Read more »

Rice Coffee Recipe

Ingredients:

• 1/2 cup uncooked rice

Procedure:

• Roast rice until dark brown. (Grind and/or keep it as is in an air-tight container.)

• Boil 4 cups of water.

• Add 1 tablespoon roasted rice.

• Add a little honey or brown sugar as desired.

• 3/4 cup per serving.

Read more »

Soft Diet (3-Day Sample Menu)

Day 1

Breakfast
6:00-7:00

• Banana

• Potato-egg omelet

• White bread with jelly

• Oatmeal with milk

• Soy coffee with milk

Lunch
11:45-12:15

• Soft tokwa adobo

• Sauteed squash

• Soft rice

• Soft-boiled peanut

Supper
6:00-6:30

• Ginataang vegemeat

• Soft rice

• Ripe mango

Day 2

Breakfast
6:00-7:00

• Papaya

• Slightly fried vegetarian tocino

• White bread with jelly

• Soft rice

• Warm milk, no sugar

Lunch
11:45-12:15

• Soft sweet-and-sour gluten

• Soft-boiled chayote (vegetable pear)

• Soft white rice

• Juice

Supper
6:00-6:30

• Soft sauteed mongo beans

• Soft white rice

• Soft gulaman delight

Day 3

Breakfast
6:00-7:00

• Apple without skin

• Soft tempura chunks

• Pandesal with cheese

• Champorado

• Salabat

Lunch
11:45-12:15

• Soft vegetarian apritada

• Soft white rice

• Macaroni salad

• Soymilk

Supper
6:00-6:30

• Soft beans

• Soft white rice

• Fresh buko

Note: This is a modified soft diet. Cellulose content has been reduced.

Read more »

Soft Diet (Food Selection Guide)

Foods Allowed

Carbohydrate-rich Foods

• White or polished rice

• White bread

• Crackers

• Noodles

• Pastries

• Root crops like potato

• Oatmeal

• Dry cereals

Protein-rich Foods
For Vegetarians

• Tokwa or tofu

• Gluten

• Vegetarian products

• Cooked legumes and nuts

For Non-Vegetarians

• Meat and fish without tendons and ligaments

Vegetables

• Chayote (vegetable pear)

• Carrots

• Upo (bottle gourd)

• Squash

• Eggplants

• Radish

• Cucumber

Fruits

• All, (preferably soft) without skin or seeds

Beverages

• All, except those that are not allowed (see below)

Desserts

• All that is not so fatty

Foods Not Allowed

Carbohydrate-rich Foods

• Unpolished rice

Protein-rich Foods

• Fatty meats

• Bulalo (beef  marrow stew)

• Litid (ligament e.g. beef)

• Tendons

Vegetables

• Limit intake of leafy vegetables

Fruits

• Pineapples, hard fruits and those that have fibers or roughage

Beverages

• Coffee, tea

• Soft drinks

• Alcoholic beverages, wine and liquor

Dessert

• Fatty desserts

Read more »

What is Soft Diet

What It Is
A diet that allows fruits and vegetables with low-cellulose content as well as fish and meat with no or very little connective tissues. This diet aims to reduce the work load of the digestive system. Proper food selection will provide both the person's nutrient needs together with the rest of the digestive system's needs.

Some Tips:

• Choose fruits low in cellulose content like banana and apple.

• Choose vegetables low in cellulose content like chayote (vegetable pear), carrots, green papaya, upo (bottle gourd), and squash preferably without skin and seeds.

• Choose fish and meat with no tough connective tissues.

• Choose polished rice and white bread rather than whole grain cereals.

• Avoid foods that have caffeine, alcohol and pepper.

• Avoid spicy foods like instant noodles, chips, spicy nuts, sauces, and fatty foods. They can cause discomfort and irritation.

• Observe your tolerance for eating. Since food effects vary from one person to another, master your digestive system. Fresh fruits and vegetables, whole cereals, nuts, and grains may negatively affect some patients.

Read more »

Macaroni Salad Recipe

Ingredients:

• 250 grams elbow macaroni
• 1/2 cup grated cottage cheese
• 1/2 cup hard-boiled eggs, cubed
• 2 tablespoons raisins
• 1/4 cup pineapple tidbits
• 1/2 cup light mayonnaise
• Salt to taste
• Onion leaves (as needed)
• Lettuce leaves (as needed)

Procedure:

• Boil macaroni until cooked. Drain and allow to cool.

• Mix macaroni, cheese, raisins, pineapple and mayonnaise. Season with salt.

• Place in a salad bowl lined with lettuce. 

• Garnish with cubed hard-boiled eggs and onion leaves as desired.

• Chill. Serve cold.

Good for 6 to 8 persons; 1/2 cup per serving.

Read more »

Mechanical Soft Diet (3-Day Sample Menu)

Day 1

Breakfast
6:00-7:00

• Mashed banana

• Mechanical soft sauteed potato-egg

• White bread with jam

• Oatmeal with milk

• Soy coffee

Lunch
11:45-12:15

• Mechanical soft tokwa adobo

• Mechanical-soft sauteed squash

• Soft rice

• Gelatin delight

Supper
6:00-6:30

• Arroz caldo

• Warm milk

• Soft fruit salad

Day 2

Breakfast
6:00-7:00

• Papaya

• White bread with peanut butter or mashed potato

• Champorado with milk

• Warm milk, no sugar

Lunch
11:45-12:15

• Mechanical soft sweet-and-sour gluten

• Mechanical soft boiled chayote (vegetable pear)

• Soft rice

• Juice

Supper
6:00-6:30

• Sauteed mongo beans

• Lugaw

• Soft fresh fruit

• Juice

Day 3

Breakfast
6:00-7:00

• Scraped apple

• Chopped tempura chunks

• Champorado

• Salabat

Lunch
11:45-12:15

• Mechanical soft vegetarian apritada

• Pureed malunggay

• Lugaw

• Soymilk

Supper
6:00-6:30

• Mechanical soft chili beans

• Lugaw

• Fresh buko

Note: The modification of this diet is simple. Balanced diet is cooked with added, water and is either mashed, chopped, pureed, blended or osteorized.

Read more »

Mechanical Soft Diet (Food Selection Guide)

Foods Allowed

Carbohydrate-rich Foods

• Soft Rice (if tolerable to patient)

• Oats

• Lugaw

• Mashed potato, mashed camote (sweet potato), mashed saba (banana)

• Soft bread

• Soft cookies

Protein-rich Foods

For Vegetarians

• Well-done legumes cooked with sabaw (soup)

• Chopped or ground vegetarian products

For Non-Vegetarians

• All well-cooked chopped, flaked or ground lean meat and fish

• Flaked fish

• Poached egg

Vegetables

• Diced string or Baguio beans

• Diced chayote (vegetable pear), carrots

• Mashed squash

• Well-cooked eggplant

Fruits

• All soft fruits

• Crispy fruits which can be scraped like apple, pear

• Any fruits, blended

Beverages

• Fruit juices, milk, fruit shakes, milk shakes

Foods Not Allowed

Carbohydrate-rich Foods

• Hard-cooked rice and cereals

• Hard crackers

Protein-rich Foods

• Litid (ligament e.g. beef)

Vegetables

• Raw or half-cooked 

Fruit

• Hard

Beverages

• Alcoholic beverages, coffee, tea and cola drinks

Read more »

What is Mechanical Soft Diet

What It Is
A diet which follows the principle of the balanced diet but includes only foods that are easy to chew and swallow. This diet is prescribed to persons with chewing difficulty or disability. Depending on the patient's tolerance, food is broken down to smaller particles by mechanical means such as grinding, mashing, chopping and pureeing.

Some Tips:

• Choose foods that could be mashed, ground, chopped, pureed or blended.

• Cook rice and other cereals until soft.

• Work with clean hands, equipment, utensils and containers to minimize contamination and spoilage.

Read more »

Mechanical Soft-Boiled Chayote

Ingredients:

• 2 small chayote (vegetable pear), diced small
• 1 small tomato, sliced
• 1 small onion, cut into quarters
• 1/2 small ginger, sliced
• 1/2 tablespoon vegetable oil
• 3 cups hugas bigas (water from the washing of uncooked rice)
• Salt to taste

Procedure:

• Boil ginger, tomatoes, and onion in hugas bigas. 

• Add chayote and vegetable oil. Season with salt.

• Cook very well. Serve hot with broth.

Good for 6 persons; 1/2 cup per serving.

Read more »

Soft Fruit Salad

Ingredients:

• 3 slices ripe mangoes, diced small
• 3 ripe bananas, diced small
• 1/4 cup fruit cocktail, canned
• 1/4 cup cream

Procedure:

• Mix all ingredients gently. Chill.

Good for 6 persons. 1/2 to 3/4 cup per serving.

Read more »

Soft Sauteed Squash

Ingredients:

• 3 cups squash, cut into medium-size strips
• 1/2 piece medium-size onion
• 1 clove garlic
• 1 tablespoon vegetable oil
• Salt to taste
• 1/2 cup water

Procedure:

• Saute garlic and onion.

• Add squash and water. Season with salt.

• Cook until very tender. Serve hot.

Good for 6 persons; 1/2 cup per serving.

Read more »

Mechanical Soft Tokwa Adobo

Ingredients:

• 3/4 kilo tokwa (tofu), diced
• 1/4 cup lemon juice
• 1 head garlic, minced
• 2 pieces garlic
• 1 bay leaf
• 2 tablespoons soy sauce
• 1 tablespoon vegetable oil
• 1 tablespoon cream of mushroom powder
• Salt to taste

Procedure:

• Saute 2 pieces garlic. Add tokwa. Mix gently.

• Add lemon juice, soy sauce, cream of mushroom powder, and bay leaf.

• Bring to a boil for a few minutes. Season with salt.

• Add minced garlic before removing from fire. Serve hot.

Good for 6 persons; 1/2 cup per serving.

Read more »

Mechanical Soft Sauteed Potato-Egg Omelet

Ingredients:

• 1/2 kilo medium-size potatoes, diced
• 1 tablespoon vegetable oil
• 1/2 piece medium-size red pepper, chopped
• 1/2 piece medium-size green pepper, chopped
• 1/2 piece medium-size onion, chopped
• 1 clove garlic, minced
• 3 eggs, well-beaten
• Salt to taste
• 1 cup water

Procedure:

• Saute garlic, onion, and red and green peppers in vegetable oil.

• Add water and potatoes. Stir constantly.

• Boil until potatoes are very tender.

• Add beaten eggs. Season with salt.

• Serve hot either with sauce or ketchup.

Good for 6 persons; 1/2 to 3/4 cup per serving.

Read more »

Milk Shake

Ingredients:

• 8 tablespoons milk, powdered
• 1/2 cup cream
• 1/2 cup ice cream, plain, no hard particles
• 1 1/2 cups ice, finely crushed

Procedure

• Mix all ingredients, then blend.

Good for 6 persons; 1/2 cup per serving

Read more »

Arroz Caldo Recipe

Ingredients:

• 1/4 cup rice
• 5 cups water
• 1 piece medium-size egg, scrambled
• 1/2 piece medium-size onion, finely chopped
• 1 clove medium-size garlic, minced
• 1/2 teaspoon kasubha (safflower)
• 1 teaspoon vegetable oil
• 1/2 piece medium-size ginger
• Salt to taste

Procedure

• In a kettle place water and rice, then bring to a boil.
• Simmer until rice is soft. Set aside
• Saute garlic, onion and ginger.
• Pour boiled rice and simmer for 5 more minutes.
• While stirring, add scrambled egg and kasubha. 
• Season with salt. Serve hot 

Good for 6 persons. 1 cup per serving. 

Read more »

Cold Liquid Diet (3-Day Sample Menu)

Day 1

Breakfast
6:00-7:00

• Chilled mango shake

• Cold thin oatmeal with milk

Morning Snack
9:15

• Plain ice cream

• Cold water

Lunch
11:45-12:15

• Cold soup

• Chilled gelatin

• Mango-banana Icee

Afternoon Snack
3:15

• Popsies

• Cold water

Supper
6:00-6:30

• Cold lugaw

• Iced juice

• Iced milk shake

Night Snack
(before going to bed)

• Cold gulaman drink

Day 2

Breakfast
6:00-7:00

• Cold milk

• Cold thin oatmeal with milk

Morning Snack
9:15

• Cold taho

Lunch
11:45-12:15

• Cold soup

• Cold thin arroz caldo

• Soymilk

Afternoon Snack
3:15

• Cold thin oatmeal with milk

Supper
6:00-6:30

• Cold misua soup

• Cold lugaw

• Juice

Night Snack
(before going to bed)

• Cold chocolate drink

Day 3

Breakfast
6:00-7:00

• Cold champorado

• Cold soft-cooked egg

• Cold milk

Morning Snack
9:15

• Popsies

• Cold water

Lunch
11:45-12:15

• Cold soup

• Cold taho

• Jello

• Iced juice

Afternoon Snack
3:15

• Cold thin arroz caldo

Supper
6:00-6:30

• Cold lugaw

• Soymilk

• Iced buko water

Night Snack
(before going to bed)

• Cold chocolate drink

Note: Try mechanically soft diet on the 3rd day, if tolerable, with physician's permission.

Read more »

Cold Liquid Diet (Food Selection Guide)

Foods Allowed

Fruits/Juices (cold or iced)

• Fresh fruit juices
• Commercial fruit juices
• Blended fresh fruits
• Fruit shake

Milk

• All chilled
• Dairy or non-dairy yogurt, chilled

Rice or Substitute

• Cold thin lugaw or cereal
• Cold thin oatmeal with creamer and sugar
• Cold thin misua soup
• Any cold thin soup

Desserts

• Plain ice cream
• Popsies
• Plain sherbet
• Cold soft custard
• Cold jello or gelatin
• Cold taho

Foods Not Allowed

• All solid, hard, and hot foods

Beverages

• All hot beverages
• Wine and alcoholic beverages
• Tea, coffee
• Strong-flavored fruit juices

Note: Homemade desserts are preferable. You may use little honey instead of sugar.

Read more »

Misua Soup Recipe

Ingredients:

• 1/2 small bundle misua
• 1 egg, scrambled
• 1/2 piece medium-size onion, finely chopped
• 3 segments garlic, minced
• 5 cups water
• 1 tablespoon cream of asparagus powder (optional)
• Salt to taste

Procedure:

• Saute garlic and onion. 

• Add egg, water, cream of asparagus powder, and misua. Bring to boil.

• Season with salt. 

Read more »

What is Cold Liquid Diet (Tonsil Diet)

What It Is
Any liquid that could be served cold or iced. This diet aims at bringing relief to fresh mouth sores or surgery. The cold liquid diet is not nutritionally adequate. This diet is usually prescribed to patients for not more than 2 days.

Some Tips

• Shift to mechanical soft diet gradually subsisting on cold liquids and intravenous fluid.
• Plan and choose liquids that are good sources of protein, carbohydrates, fats, vitamins and minerals.

Read more »

Cold Gulaman Drink

Ingredients:

• 1/2 bar gulaman, flaked
• 2 cups water
• 4 cups milk, chilled

Procedure:

• Boil water. Add gulaman flakes. 
• Continue cooking until flakes are dissolved.  Remove from fire.
• Strain as mixture is poured into a mold. Let it gel.
• Cut into small cubes. 
• Put 3 tablespoons of cubed gulaman into 1/2 cup of chilled milk.

Good for 6 to 8 persons. 3/4 to 1 cup per serving.

Note: Keep remaining gulaman in refrigerator for future use.

Read more »

Mango-Banana Icee

Ingredients:

• 3 pieces medium size bananas, frozen
• 1 piece or 250 grams mango, frozen

Procedure:

• Cut mango and slice banana into bite-size pieces. Freeze overnight.
• Blend frozen banana and mango until smooth.

1 scoop per serving

Read more »

Lugaw (Porridge) Recipe

Ingredients:

• 1/4 cup rice, polished
• 5 1/2 cups water
• Salt to taste

Procedure:

• Boil rice until very tender. Season with salt

Good for 6 persons. 1 cup per serving

Read more »

Cold Thin Oatmeal with Milk

Ingredients

• 4 tablespoons oatmeal
• 5 cups water
• 1 cup ice cubes
• 1 cup milk (creamer)

Procedure:

• Boil water. Stir in oats.
• Return to boil. Reduce heat.
• Cook for about 10 minutes, stirring occasionally. Remove from heat.
• Blend if needed. Let it cool.
• Add ice cubes. Serve cold with creamer.

1 cup per serving 

Read more »

Chilled Mango Shake

Ingredients:

• 4 pieces medium-size mango, ripe, sliced
• 2 cups water
• 1/2 cup powder milk
• 2 cups crushed ice

Procedure:

• Blend mango with water. 
• Add milk and crushed ice.
• Blend mixture for the last time

Good for 6 to 8 persons
3/4 to 1 cup per serving 

Read more »

Saucy Sauce: Sweet-Sour Sauce

Ingredients:

• 2 - 4 tablespoons sugar
• 1 cup of liquid from sweet pickles
• 2 tablespoons soy sauce
• 2 tablespoons lemon juice
• Cornstarch
• Green and red peppers
• Carrots
• Salt

Procedure

• Mix all ingredients and simmer in saucepan, then thicken with cornstarch.
• Garnish with thinly sliced red and green peppers and carrots
• Pour over vegetable medley.

Read more »

Saucy Sauce: Spanish Green Sauce

Ingredients:

• 2 or 3 cloves garlic
• 4 cups broth
• 1 tablespoon chopped parsley
• 1/2 cup cooked peas
• 1/2 cup asparagus tips
• Salt to taste

Procedure

• Add 2 or 3 cloves of chopped garlic to hot oil.
• When the garlic begins to brown, stir in a little flour and add gradually 4 cups of broth and 1 tablespoon of chopped parsley.
• Season with salt and let it simmer until reduced by one-half. Add cooked peas and asparagus tips and simmer for 10 minutes longer. 
• Serve over boiled egg, gluten, steak or tokwa (hard soybean curd).

Read more »

Saucy Sauce: Onion Sauce

Cook 1 1/2 cups of sliced onions in salted water until nearly done. Drain them and dry off in butter in a saucepan. Add 2 cups of very thick Bechamel sauce. Season with salt, simmer and sieve. Heat again. Add butter or cream. Serve on braised gluten or tokwa/tofu.

Read more »

Saucy Sauce: Aurora Sauce

Mix Bechamel sauce with tomato sauce to give it a rosy-orange tint. Add butter away from the fire. Serve with eggs, gluten, and tokwa.

Read more »

Saucy Sauce: Cream Sauce

Prepare Bechamel sauce, thinned out with cream, well seasoned, and beaten with spatula. Strain it and instead of butter, mix in 1/2 cup thick cream away from fire.

Read more »

Saucy Sauce: Golden Sauce

Mix 2 chopped hard-cooked eggs in 1 cup Bechamel sauce. Season with salt, chopped parsley, and 1/2 teaspoon lemon rind.

Read more »

How to Make Bechamel Sauce

Ingredients:

• 1/2 cup butter
• 1/2 cup flour
• 1/2 cup milk
• Salt to taste

Procedure:

• Make a mixture of butter and flour.

• Cook a few minutes (take care not to brown the flour) and moisten with milk.

• Stir with a whisk until boiling.

• Season with salt.

• Cook gently for 30 minutes, taking care that it does not brown.

• Strain

Read more »

How to Prepare Stuffed Eggs

Procedure:
First, cook the eggs in either of the following ways:

• Cover with boiling water, let simmer 15 to 20 minutes. Plunge immediately into cold water to keep yolks from discoloring and to remove shells easily. Or

• Place hot water in both parts of double boiler. When water is boiling in lower part of boiler, place eggs in upper part. Cook 25 to 30 minutes.

Next, cut hard-cooked eggs in halves, Remove yolks and fill whites with any of the following fillings (for special occasions, whites may be tinted with vegetable coloring or in beet or in spinach juice).

Fillings:

• Mashed egg yolk with chopped pickle and enough mayonnaise to make moist.

• Chopped nuts, creamed cheese, and mashed egg yolks.

• Mashed egg yolks with mayonnaise and salt.

Use your imagination on vegetable, nut, etc., combinations.

Read more »

How to Make Cheese Souffle

Ingredients:

• 1 cup grated cheese

• 3 egg yolks, well beaten

• 1/4 teaspoon cream of tartar or 1/2 teaspoon lemon juice

• 3 egg whites

• 1 cup thick cream sauce

How to Make Thick Cream:

• Melt butter in saucepan, add flour and salt, let bubble up together.

• Take off heat, add milk all at once; cook over low to medium heat, stirring constantly until thickened.

Procedure:

• Heat oven to 350°F. (moderate).

• Blend cheese into cream sauce; add egg yolks.

• Add cream of tartar or juice to egg whites; beat till stiff.

• Fold in cheese mixture.

• Pour into ungreased 1 1/2 quart baking dish; make groove with spoon.

• Bake in pan of hot water (1 inch deep) 50 to 60 minutes until puffed and golden brown.

Variation:
Tomato Cheese Souffle

• Prepare as cheese souffle but use tomato juice instead of milk.

 

Read more »

How to Prepare Egg Sandwich Spread

Procedure:

• Mash whole hard-boiled eggs, add mayonnaise to make soft enough.

• Add pickles, nuts, olives or celery or any other ingredients preferred.

• Spread on bread for open face sandwiches or top with second slice of bread for full sandwich.

Read more »

Egg and Noodle Stew

Ingredients:

• 1 box egg noodles or 2 cups dry homemade ones

• 1 teaspoon salt

• 3 eggs

• 4 tablespoons oil

• 1 cup cubed gluten

• 4 tablespoons flour

• 2 cups cold water

• 1 cup canned or cooked dry garbanzos (optional)

Procedure:

• Place beaten eggs in the hot oil in a skillet.

• Cook as for scrambling except continue cooking, stirring constantly, till the oil cooks out of the eggs and they are medium brown.

• They will foam and bubble on top. This gives the nice flavor.

• If they do not foam, add more oil.

• After they have browned, add the gluten and cook a little longer.

• Stir in flour, mixing well.

• Add water as for gravy and till thickened.

• Cook noodles in 4 cups boiling water. Drain if necessary.

• Combine egg mixture and noodles and mix well.

• If garbanzos are used, add after eggs and noodles are mixed.

Read more »

Egg Cutlets

Ingredients:

• 6 hard-cooked eggs, chopped

• 1/2 cup grated cheese

• Salt to taste

• 1 cup mushroom sauce

• 1 egg beaten

• 4 tablespoons butter

• Fine bread crumbs or corn meal

Procedure:

• Add egg, cheese, seasonings and mushroom sauce. Blend well.

• Pat into an oiled layer pan. Chill in refrigerator.

• Cut with cookie cutter.

• Dip in crumbs, egg and then in crumbs again.

• Saute in butter till lightly brown.

Read more »

Easy Creamed Eggs with Mushrooms and Cheese

Ingredients:

• 3/4 cup evaporated milk

• 1/2 cup mild cheese, grated

• 4 hard-cooked eggs

• 1/2 cup sauteed mushrooms (asparagus or string beans may be used, also chopped, sauteed gluten or tokwa)

Procedure:

• Scald milk in top of double boiler.

• Add cheese, eggs and mushrooms.

• Serve on toast or in toast timbales. Timbales are made by trimming crusts from edges of soft bread.

• Press into muffin tins to form cup.

• Place in moderate (350°F.) oven and allow to toast slowly.

Read more »

Creamed Eggs Variations

Ingredients:

• 6 hard-boiled eggs

• 2 cups white sauce

• 2 or 3 tablespoons butter or margarine

• 2 or 3 tablespoons flour

• 1/4 teaspoon salt

• 1 cup milk

Procedure:

• Melt butter in saucepan, blend in flour and salt. 

• Let bubble up together. 

• Take off heat, add milk all at once; cook over low to medium heat, stirring constantly till thickened.

• Slice eggs into white sauce.

• Serve hot on toast or baking powder biscuits.

• Garnish with parsley or sliced olives.

Variations:

Goldenrod Eggs - Slice eggs into white sauce, reserving 3 yolks to be mashed. Sprinkle the mashed eggs over top of cooked egg mixture after placing on toast.

Peas and Olives - Use only 3 eggs, add 1/2 cup cooked green garden peas and 1/2 cup olives. Serve on toast. Other vegetables may be used and the olives omitted.

Mushroom - Add 1/2 cup sauteed mushrooms.

Cheese - Add 1/2 cup grated cheese.

Scalloped Potatoes - Place alternate layers of sliced potatoes (these should be boiled first, then peeled) and the sliced egg, then white sauce. Top with layer of buttered bread crumbs. Bake in moderate oven (350°F. till heated through and crumbs are brown and crispy).

Tomato - Add 2 tablespoons tomato sauce.

Read more »

Scrambled Eggs Recipe Variations

Ingredients:

• 6 eggs
• 3/4 teaspoon salt
• 2 tablespoons margarine or oil

Procedure:

• Beat eggs slightly until yolks and whites are broken.

• Add seasonings and mix well.

• Heat oil in skillet until melted and hot enough to sizzle when a drop of egg is added.

• Add eggs, reduce heat and cook slowly, stirring eggs from the bottom as they become firm and cooked (but not dry) throughout.

Makes 4 servings

Variations:

• Cheese - Add 1/2 to 3/4 cup grated cheese before cooking, or add 3/4 to 1 cup cottage cheese and 1 1/2 teaspoons finely chopped tiny green onions when they begin to thicken slightly. Finish cooking.

• Crouton - Saute small bread cubes in margarine until light brown and crisp. Add to scrambled eggs.

• Curried - add 1 to 4 tablespoons (according to taste) curry powder to egg mixture. Serve on toast or biscuits.

• Cooked Vegetable - Add 3/4 cup any cooked vegetable desired.

• Gluten or Tokwa - Add 3/4 cup diced gluten, tokwa or other meat substitute to egg mixture before cooking.

• Mushroom - Add 1/3 cup mushroom soup to egg mixture or 1/2 cup sauteed mushrooms.

• Onion and Parsley - By adding a little onion juice (make by rubbing onion over a fine grater) and finely chopped parsley, a delightfully different flavor will be noted.

• Potato - Make a depression in stuffed baked potato and fill with scrambled eggs.

• Spanish Eggs - Cook chopped green pepper and pimiento with equal parts of chili sauce and grated cheese in butter about 5 minutes. Add to eggs before cooking.

• Unusual Scrambled Eggs - Use 1/2 cup thick sour cream. Add 1/2 teaspoon turmeric powder mixed with 1 teaspoon lemon juice. Beat well before adding to egg mixture.

Read more »

Cheese Fondue

Ingredients:

• 4 slices bread, cut in half and buttered (margarine may be used)

• 1 cup cheese - grated or cut in small pieces

• 1/2 teaspoon dry turmeric

• 2 eggs, well beaten

• 2 cups milk

• 1/2 teaspoon salt (if cheese is very salty, this may be omitted)

Procedure:

• Heat oven to 350° F. (moderate).

• Place bread in shallow oblong baking dish, 8" x 12". Two smaller ones may be used.

• Spread cheese over bread; sprinkle with turmeric.

• Mix egg, milk and seasoning - pour over bread.

• Bake 30 minutes until puffy and brown.

• If desired, dish can stand ready for the oven up to one hour before baking.

Makes 4 servings

Read more »

Bulgur With Egg

Ingredients:

• 1 cup bulgur wheat

• 3 cups hot water

• 4 tablespoons cooking oil

• 2 teaspoons minced garlic

• 1 tablespoon minced onion

• 12 cups water

• 3 eggs, scrambled till golden brown or hard boiled egg

• 4 teaspoons salt

• 4 tablespoons minced onion

Procedure:

• Soak wheat in hot water for 2 hours.

• Saute garlic and onion. (Reserve part of fried garlic for garnish).

• Add soaked wheat and water, bring to a boil, cook 30 minutes on high fire, stirring to avoid sticking.

• Add scrambled eggs (or hard boiled eggs), sliced into strips, and salt.

• Cook 15 minutes on medium, 7 minutes on low.

• Serve hot with fried, minced garlic and fresh green onions on top.

Makes 12 servings

Read more »

Baked Eggs on Toast

Ingredients:

• 4 eggs

• 4 slices buttered toast

• 4 teaspoons butter

• 4 tablespoons water

Procedure:

• Butter thoroughly 4 cups in a muffin tin, using up to 1 teaspoon of butter or margarine. (If some cups in muffin tin remain, fill half full of water to keep from discoloring.)

• Drop one egg into each cup.

• Add 1 tablespoon of water.

• Place in 350° F. oven and cook till well done, probably about 15 minutes.

• Slip from cup onto buttered toast-round toasted buns cut in half lengthwise are nice for this - and serve immediately.

Read more »

Baked Eggs on Spanish Rice

Ingredients:

• 1 cup uncooked rice

• 2 1/2 cups cooked or canned tomatoes

• 1/2 small onion, sliced

• 3/4 teaspoon salt

• 2 tablespoons melted butter

• 6 eggs

• 2 tablespoons grated cheese

• 1/2 cup buttered bread crumbs

Procedure:

• Cook the rice.

• Simmer tomatoes, onion and salt, for ten minutes.

• Put through strainer, pressing through as much pulp as possible.

• Blend flour and butter in saucepan, add tomatoes, stirring constantly. Cook till thickened.

• Arrange layer of rice in greased casserole and make 6 depressions in rice.

• Open and drop an uncooked egg into each depression.

• Pour tomato sauce over all and sprinkle with cheese and buttered bread crumbs.

• Bake in moderate oven (350° F.) until eggs are firm, about 15 minutes.

Makes 6 servings

Read more »

Rice-Carrot-Peanut Butter Roast

Ingredients:

• 1 1/2 cups peanut butter

• 1 cup milk

• 1/2 cup grated raw carrots

• 1 cup cooked rice

• 1 large or 2 small eggs

• 2 tablespoons oil

• 1 large onion, chopped fine

• 1/2 teaspoon sage or poultry seasoning

• 1 teaspoon salt

Procedure:

• Fry onion in oil if desired.

• Combine milk and peanut butter, mixing well.

• Add other ingredients.

• When well blended, put into greased loaf pan or casserole dish and bake in moderate oven (350° F.) until carrots are done (30-45 minutes).

Read more »

Three-Layer Casserole

Ingredients:

• 2 cups mashed potatoes

• 2 cups ground gluten, fried

• 2 tablespoons onions, minced

• 1 tablespoon green and red pepper

• 1/2 teaspoon sage

• 2 cups corn, cream style

• 1/2 cup shredded cheese

Procedure:

• Mix gluten, onions, pepper and sage. Set aside.

• Grease a baking dish with margarine or butter.

• Season mashed potatoes with a little salt.

• Place it in baking dish, add the gluten mixture, then the corn and last the shredded cheese.

• Bake 10 to 15 minutes.

Read more »

String Beans in Vegetable Loaf

Ingredients:

• 1 cup finely cut string beans

• 1/2 cup diced carrots

• 1/2 cup finely cut celery

• 1/2 cup cooked rice

• 1 egg well beaten

• 3 tablespoons butter

• Salt to taste

• 2 tablespoons chopped nuts

• 1/2 cup white sauce

• 1/4 cup butter crumbs

Procedure:

• Cook beans 15 minutes in 1 cup boiling salted water, adding carrots and celery.

• Boil down rapidly so that little water is left. Drain.

• Add rice, egg, butter, salt, nuts and white sauce.

• Shape into loaf. 

• Place into buttered pan; cover with buttered crumbs.

• Bake in hot oven until lightly brown.

Serve with tomato sauce.

Read more »

Spaghetti en Franco

Ingredients:

• 1 package cooked spaghetti (1 1/2 cups)

• 1 1/2 cups gluten, small cubes

• 1/2 cup chopped onions

• 1/2 cup finely chopped tomatoes

• 2 tablespoons margarine

• 2 1/2 cups thin cheese sauce

Procedure:

• Fry gluten and onions in margarine.

• Add the tomatoes and let simmer.

• Add the spaghetti and cheese sauce.

• Place in greased pan and bake at 350° F. for 1/2 hour.

Read more »

Macaroni Fondue Recipe

Ingredients:

• 1 cup uncooked macaroni

• 4 eggs, separated

• 1/2 cup diced gluten

• 1 cup milk

• 1/2 teaspoon salt

• 1 cup cheese, shredded

• 1 cup soft bread crumbs

• 1/2 cup green chopped pepper

• 6 tablespoons finely cut pimiento

For Sauce:

• 2 cans cream of mushroom soup or

• 2 cans corn, cream style

Procedure:

• Cook the macaroni.

• Beat egg yolk, add milk, salt, cheese, crumbs, pepper, gluten, pimiento and macaroni. Mix well.

• Beat egg whites till stiff, fold gently into macaroni mixture.

• Pour in a well-greased baking dish and bake till knife comes out clean.

• Heat mushroom or corn - serve hot over Fondue.

• Garnish with green and red pepper.

Read more »