COLESLAW

1 large cabbage head, shredded
1 onion, sliced or ringed
3/4 cup lemon extract
3/4 cup salad oil
1 tablespoon mustard
Dash of salt
Dash of sugar

• Arrange cabbage and onion in a serving bowl. Set aside
• On a cooking pan combine sugar, lemon extract, oil, mustard and salt. Cook over medium heat for 2 minutes. Let it cool.
• Pour cooked mixture over cabbage and onion.
• Toss.
• Chill before serving.

(This recipe is from the book Cooking Smart by B.M. Varona & D.A. Varona. For book orders, please email or comment on this blog.)

VEGETARIAN SPAGHETTI

1/2 kilo spaghetti, cooked
2 tablespoons vegetable oil
1/2 clove garlic, minced
1 small onion, finely chopped
1/2 cup vegetarian meat, ground
1/2 cup water
1 pack Italian spaghetti sauce
3 sausages, cut crosswise
1 small green bell pepper, finely chopped
Salt to taste
Dash of brown sugar
Cheese, grated

• Saute garlic, onion, and bell pepper in oil.
• Add vegemeat and stir occasionally until slightly brown.
• Pour in water and tomato sauce.
• Season with salt and a dash of sugar.
• Simmer until sauce thickens.
• Pour on top of cooked spaghetti.
• Serve with cheese and sausage toppings.