[MORSELS]

4-H recognizes cooking champs

Oahu 4-H members gathered Saturday for their annual Foodshow, a cooking competition that showcases the skills of young cooks.

Top of Show awards recognized a wide variety of recipes:

>> Senior Division (ages 14 to 19): Jana Yakushiji for Hasu Tsumami-Mono (Lotus Root Appetizer) and Barbecue Chicken Quesadilla

>> Intermediate Division (12-13): Kerrin Shimizu for Karee Age (Curry Fried Fish) and Mandarin Orange Delight

>> Junior Division (9-11): Lacey Kiyabu for Cold Vegetable Pizza and Ono Broiled Sushi

Scholarships from Kraft Foods, for recipes using Kraft products went to seniors Erin Kanno ($500) for Seafood Stuffing Casserole and Cream Cheese Brownie and Lauren Hamano ($250) for Tosa Tofu and Peaches Cream Cheesecake.

The entries are published in the 2002 4-H Food Show Cookbook, which this year focuses on Japanese and seafood recipes, as well as the Kraft dishes. Books are $8 ($5 plus $3 postage). Order by mail: c/o Wahiawa Extension Office, 910 California Ave., Wahiawa 96786. Include name, address and telephone number. Make checks payable to the Oahu 4-H organization.

Here is one of the winning dishes:

Ono Broiled Sushi

Lacey Kiyabu
9 shiitake mushrooms, soaked until soft
10 sticks imitation crab meat, shredded
1 cup sour cream
1 cup mayonnaise
4 cups cooked rice
1 (1.9 ounce) bottle Nori Kaki furikake
3 packages Korean nori

Remove and discard mushroom stems. Chop mushrooms.

Combine sour cream and mayonnaise. Add mushrooms and crab. Mix well.

Place rice in a 9-by-13-inch baking pan; sprinkle with furikake and top with crab mixture. Broil 6 to 8 minutes, or until top has browned.

Serve by spoonfuls on pieces of nori. Makes 42 pieces.

Nutritional information unavailable.

Calling all kids

Speaking of kid cooks, aspiring chefs ages 9 through 18 are invited to enter the Foodland/Pillsbury Kids Bake-Off Contest.

Grand prize is a $500 savings bond, plus a computer for the winner's school.

To enter, submit a recipe that includes at least one Pillsbury product. Categories are Easy Meals, Appetizers/Side Dishes and Desserts/Sweet Treats. Recipes need not be original.

Entry forms are available at Foodland and Sack N Save stores. Entries must be postmarked by Feb. 15 or dropped off at the Foodland Main Office, 3536 Harding Ave. by 5 p.m. that day. Thirty finalists will compete in a bake-off March 2 at the Hawaii Prince Hotel Waikiki.

For information call 732-0791.

Cooking classes

The vegetarian lifestyle: Dietitian Vessanto Melina will teach a class on "Getting Your Essential Omega-3 Fatty Acids" and "Delicious Ways to Include Flaxseed in Your Diet," 2 p.m. Saturday at Down to Earth Natural Foods' Honolulu store.

Melina is the author of for books, including "Becoming Vegetarian" and "Becoming Vegan." She will prepare dishes from her cookbooks, including Old-Fashioned Gingerbread Cake. Call 949-0298.

Wines and Chocolates: Brian Cronin of Southern Wines and Spirits teaches how to pair these two treats in preparation for Valentine's Day, 6 to 8 p.m. Feb. 7 at Kapiolani Community College's Ohi'a Room 118. Must be 18 to attend. Cost is $30. Call 734-9211.

BIA show is also a tummy treat

The BIA Home Building & Remodeling Show is always as much about filling your tummy as it is about filling your home with the latest new stuff.

It doesn't hurt to get people thinking about cooking food as you try to get them to remodel their kitchens.

So anyway, the show, which runs Thursday to Sunday at the Blaisdell Exhibition Hall includes the taping of KGMB's "Island Chefs" with Guy Hagi (7:15 to 8:15 p.m. Friday). His guest will be Troy "Shaka" Teruya of Catch of the Day Sushi.

Also, these chefs will hold cooking demonstrations (samples will be available):

>> Sean Kinoshita, Mid-Pacific Country Club: Sautéed Tiger Prawns, 6:30 p.m. Thursday

>> Charles Memminger, Honolulu Star-Bulletin columnist: Haole Pupus, 1:30 p.m. Saturday

>> William Bruhl, Ryan's Grill: Cuban Chocolate Rum Flan and Mango-Ginger Crisp, 6:30 p.m. Saturday

>> Hideaki "Santa" Miyoshi, Tokkuritei: Tofu Steak with Tri-Colored Peppers and Squid Pancake, 1:30 p.m. Sunday

Admission to the show is $4; or $6 for a four-day pass. Senior admission Sunday is $1. Half-off coupons are available at First Hawaiian Bank branches or from the Building Industry Association Web site, www.bia-hawaii.com/HBRS.

Show hours are 5 p.m. to 9:30 p.m. Thursday and Friday, 10 a.m. to 9:30 p.m. Saturday, 10 a.m. to 4 p.m. Sunday. Call 847-4666, Ext. 206

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