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Tuesday, March 27, 2012


An excerpt from , according to the 1983 Code of Canon Law, the rule for the universal Church during Lent is abstain on all Fridays (inside or outside of Lent) and to both fast and abstain on Ash Wednesday and Good Friday. 

Some traditional Catholics might follow the older pattern of fasting and abstinence during this time, which for the universal Church required:
  • Ash Wednesday, all Fridays, and all Saturdays: fasting and total abstinence. This means 3 meatless meals -- with the two smaller meals not equalling in size the main meal of the day -- and no snacking. 

  • Mondays, Tuesdays, Wednesdays (except Ash Wednesday), and Thursdays: fasting and partial abstinence from meat. This means three meals -- with the two smaller meals not equalling in size the main meal of the day -- and no snacking, but meat can be eaten at the principle meal.
On those days of fasting and abstinence, meatless soup is traditional. Sundays, of course, are always free of fasting and abstinence; even in the heart of Lent, Sundays are about the glorious Resurrection. This pattern of fasting and abstinence ends after the Vigil Mass of Holy Saturday

Below are my Simple Recipes good for Lenten season ( and even to those health conscious individuals) :

Sweet Potato Chips
Pieces of sweet potatoes ( as many as you like)
1 cup Cooking oil

Cooking Procedure:
1.)    Slice thinly the sweet potatoes.
2.)    Heat in a pan the cooking oil, and fry the sweet potatoes.
3.)    When it is already cooked, transfer the cooked sweet potatoes into a plate.

Pieces of cassava ( as many as you like)
Pinch of  salt
Coco milk:   Ground coconut + 1 glass water
                     Ground coconut + 2 glasses water

Cooking  Procedure:
1.)    Peel Cassava
2.)    Cook cassava in coco milk with a pinch of salt.
3.)    Wash cassava
4.)    Then you can eat it with a quick melt butter.

¼ K shrimps (medium size)
¼ K squid (medium size, sliced bite-size)
2 onions, sliced
2 cloves garlic, crushed
2 Ampalaya ( bitter gourd) sliced to bite-size pieces
2 medium size eggplants, sliced to bite-size pieces
5 pieces okra, sliced diagonally
1 small size squash, sliced into bite-size pieces
2 string beans , cut into bite-size pieces
2 tablespoons cooking oil
3 tablespoons oyster sauce
1 tablespoon soy sauce
1 cup water
8g magic sarap

Cooking Procedures:
1.)    Saute garlic, onions, seafoods, oyster sauce, soy sauce. Putting a 4g magic sarap.
2.)    Bring to boil and simmer for 10 minutes
3.)    Add  squash and eggplant.  Careful not to overcook.
4.)    Add remaining magic sarap and salt to taste.
5.)    Add all other vegetables, carefully not to overcook.
6.)    Serve hot with plain rice.

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