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Cheese Stick and Stuffed Cabbage Leaves

Cheese, a by-product of milk, is a rich source of protein, calcium and vitamin A. It also contains riboflavin and thiamin. Depending on its moisture content, cheese may be soft, semisoft and hard.

Cheese is used in macaroni and spaghetti dishes as well as in sandwiches.

Cheese comes in more than 18 varieties. Many of its over 400 names are derived from the cheese's place of origin (e.g. cheddar cheese is from Cheddar, England).

According to US grading standards, high-quality cheese may be mild or aged. It has fine, clean flavor and a highly pleasing aroma. Texture is smooth and silky, slightly transparent without gas holes. It is free from cracks and molds, and is not crumbly or sticky when sliced. Its color, which may vary in intensity, should be uniform.

Cheese Stick

Ingredients

  • 1 bar (200 grams) cheese
  • 30 pieces spring roll wrapper (small) cut in halves
  • 1/3 cup brown sugar
  • 1/2 teaspoon cinnamon powder (optional)
  • 1/4 cup cheese powder

Procedure

Slice cheese into strips according to your desired size. Dip cheese strips into the sugar-cinnamon mixture. Roll cheese with the spring roll wrapper. Seal wrapper ends with a paste (mixture of water and flour) to make a perfect roll. Keep in a plastic bag and freeze while not in use. Deep fry and cook until golden brown.

Your World of Vegetables

Crunchy cabbage, crispy green cucumber, deep-orange carrots all bring sunshine to the table and sparkle of health to the family. Deep-yellow and dark-green leafy vegetables especially contain an abundance of very important nutrients which contribute to the glow of health which cosmetics cannot give.

A good cook prepares vegetables in a way that makes them look beautiful and appetizing. Good cooking makes possible the retention of vegetables' color, texture and flavor as well as their food value.

Here are three R's for cooking vegetables.

1. Reduce amount of water used. Better yet, steam vegetables.

2. Reduce length of cooking time.

3. Reduce amount of surface area exposed.

It may be necessary to reeducate the family's taste. I'm sure the family will enjoy the taste of naturally flavored vegetables. Best of all, a maximum of vitamins will be retained.

Several vitamins are not only disintegrated in water and eliminated by heat but are inactivated by a procedure known as oxidation. This is what happens when vegetables are shredded or cut, a chemical change transpires at the cut exterior and in the existence of air the vitamins are spoiled.

To minimize this kind of loss:

1. Refrain from stirring air into vegetables while they are cooking.

2. Cook in a pan with covering.

3. Reduce serving whipped or mashed vegetables.

4. Refrain as much as possible fine cutting, dicing, and shredding.

It is correct to cook your vegetable perfectly before meal time and serve straightaway.

Stuffed Cabbage Leaves

Ingredients

  • 1 large cabbage head
  • 4 cups boiling water
  • 1/2 kilo vegeburger
  • 2 pieces medium potatoes, diced
  • 2 tablespoons oil
  • garlic
  • 1 tablespoon onion, chopped
  • 1 piece each red and green bell
  • pepper, minced
  • milk
  • 1 can cream of mushroom soup
  • soy sauce
  • salt
  • knorr cube

Procedure

Saute vegeburger and potatoes in oil with onions and garlic. Add soy sauce, knorr cube and salt to taste. Set aside. Remove core from cabbage and cook head in boiling water until leaves are limp. Separate leaves from the head and remove large center vein from leaf if it will not roll. Place one teaspoonful or more vegeburger in the center of each leaf. Roll up folding in ends so no vegeburger will drop. Arrange in rows in medium-size baking dish. To the cream of mushroom soup, add the milk and enough water (used in boiling the cabbage) until desired consistency is reached. Pour over cabbage rolls. Garnish with red and green pepper.

Serve hot. (You may bake it in the microwave oven for three to five minutes.)

Cooking | Recipes


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