By Request

By Catherine Kekoa Enomoto

Wednesday, March 11, 1998

Pillsbury
A chocolate peanut-butter cookie pie from Jenny Monfred of Ohio, a finalist in Pillsbury's recent Bake-off, is a dream come true for fans of Reese's Peanut Butter Cups. This is a colossal version of the confection.

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Peanut butter by the slice

MANOA reader Susan Shea has sweet memories of a rich peanut-butter pie served at brunch at the Banff Springs Hotel. Unfortunately, the hotel no longer features the confection by former pastry chef Andreas Schwarzer, according to spokeswoman Holly Wood.

But, savor a quick peanut-butter pie courtesy of Jenny Monfred of Wintersville, Ohio, a finalist in the recent Pillsbury Bake-off. The rich tart resembles a large Reese's Peanut Butter Cup. It features a cookie crust and an optional garnish of pecan halves.

Chocolate peanut-butter cookie pie

18-ounce package refrigerated chocolate chip cookie dough, such as Pillsbury Refrigerated Chocolate Chip Cookies with Walnuts

3 cups powdered sugar

1 cup peanut butter

2 tablespoons butter or margarine, softened

1/4 cup water

1 cup milk chocolate chips, melted

16 pecan halves, if desired

Heat oven to 350 degrees.

Remove cookie dough from wrapper. With floured fingers, press dough in the bottom of an ungreased 10 or 9-inch springform pan. Bake at 350 degrees for 14 to 18 minutes or until golden brown. Cool 15 minutes.

In a medium bowl, combine powdered sugar, peanut butter, butter and water; mix well. (If necessary, add additional water 1 teaspoon at a time until mixture is smooth.) Drop spoonfuls of mixture over baked crust; press evenly to cover crust.

Spread melted chocolate chips over peanut butter mixture. If desired, carefully swirl chocolate with fork. Garnish with pecan halves. Refrigerate 1 hour or until chocolate is set.

Makes 16 servings.

Approximate nutritional analysis per serving: 420 calories, 21 grams total fat, 7 grams saturated fat, 10 milligrams cholesterol, 200 milligrams sodium.*

VERA Taylor Crawford e-mailed, "While in Kona for my brother's birthday at Christmas, we had a wonderful tofu salad with all kinds of ono goodies in it. Do you have a recent recipe for this delightful meal?"

Here's a recipe for tofu salmon salad from the "1996 Aloha United Way Kamehameha Schools Bishop Estate Staff Cookbook IV." The collection is one in the perennially sold-out series of Kamehameha/AUW benefit cookbooks.

Books run about 130 to 150 pages and cost $5, said coordinator Karen Wilkinson. For this year's cookbook -- due out Oct. 1 -- call Wilkinson at 523-6291. Or send name, address, phone number and a $7 check (includes $2 postage) made to: KSBE/AUW, c/o Karen Wilkinson, 567 S. King St., Honolulu, Hawaii 96813.

Tofu salmon salad

Salad:

1/2 head lettuce, shredded

20-ounce block tofu

16-ounce can salmon

1 onion, sliced

1 tomato

12-ounce package bean sprouts

1/2 bunch watercress

Dressing:

5 tablespoons Japanese vinegar

4 tablespoons soy sauce

2 tablespoons sesame oil

4 tablespoons sugar

2 teaspoons salt

1 teaspoon pepper

Garnish:

Chopped green onions

Chinese parsley

In a large pan, layer salad ingredients; cover tightly. Blend dressing ingredients; cover. Chill salad and dressing in refrigerator.

Just before serving, pour dressing over salad and sprinkle garnishes over. Makes 8 servings.

Approximate nutritional analysis per serving with firm tofu: 270 calories, 13 grams total fat, 2.5 grams saturated fat, 30 milligrams cholesterol, more than 1,300 milligrams sodium. Per serving with soft tofu: 220 calories, 10 grams total fat, 2 grams saturated fat, 30 milligrams cholesterol, more than 1,300 milligrams sodium.*

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