Reina reigns: Reina Horikawa, 12, created a tasty burger mixture in mini pie crusts to win Saturday's Pillsbury Kids Bake-off at Sheraton Princess Kaiulani Hotel. She earned a $500 savings bond and a computer for her school, Wheeler Intermediate.
For a free copy of finalists' recipes, send a self-addressed, stamped envelope to: Kids Recipes, Foodland Marketing Dept., 3536 Harding Ave., Honolulu 96816; call 735-7352.
1 package (15 ounces) Pillsbury Refrigerated Pie Crust, at room temperature
Sloppy Joe Minis
2 teaspoons flour
1/2 pound ground beef
1/2 cup EACH chopped onion and bell pepper
5 ounces Green Giant Corn Niblets
4 ounces tomato sauce
2 teaspoons brown sugar
1/2 teaspoon EACH salt, pepper, paprika
Unfold crust onto floured board. Sprinkle 1 teaspoon flour over each crust. Use 2-1/2-inch-round cookie or biscuit cutter to cut 14 or 15 circles from each crust. Place circles in mini muffin cups. Press gently to form cups; prick bottoms with fork. Bake at 450 degrees 10 to 12 minutes. Cool and remove from tins.
Brown ground beef; drain. Add onions and green pepper; cook 2 minutes. Add remaining ingredients and simmer until heated. Spoon mixture into cups. Makes 28 to 30 mini tarts.
Approximate nutritional analysis per 2 minis: 180 calories, 10 grams total fat, 4 grams saturated fat, 20 milligrams cholesterol, 300 milligrams sodium.*
Top of menu: Sam Choy of Sam Choy's Restaurants and Jean-Marie Josselin of A Pacific Cafe were nominated as best American chef of the Northwest, the James Beard Awards announced yesterday.
KCC luau: A Polynesian luau features umu pork, chicken fafa and poi fa'i, 6 p.m. Friday, Kapiolani Community College 'Ohi'a cafeteria; $15 in advance, $20 at door. Call 734-9576 or 734-9577.
Intro to Chinese Cuisine: Yen King chef Howard Co leads a demo/tasting, 10 a.m. Saturday, JMD Educational Center; $38. Call 956-8581.