By Request
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Students in Campbell High School's food-service class had to enter the Pillsbury Kids' Bake-Off in order to make the grade. Kids’ creations get
more than a gradeTeacher Marla Miyamura required all 32 students in her two classes to come up with recipes and submit them to the contest as a second-quarter project.
Outside of a little help filling out the entry forms and photographing their dishes, "I give them very little guidance," Miyamura said. She encouraged them to study cookbooks and magazines for ideas on how to flavor and garnish their dishes. "As far as the recipe, it's their creation."
Whether fueled by necessity or their own creative urges, the Campbell students came through. Out of 15 finalists in their division (ages 14 to 18), Campbell kids claimed 11 spots in Saturday's cooking competition. And it was one of Miyamura's students, 17-year-old Rachel Chee, who took the grand prize.
The Kids' Bake-Off also included a division for kids 9 to 13, won by 9-year-old Kristen Masunaga of Punahou School.
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More than 200 recipe entries were received in categories of appetizers, easy entrées and desserts. All had to use Pillsbury, Green Giant, Hungry Jack, Progresso or Old El Paso products as ingredients.Grand prize in each age division was a $500 savings bond and a computer for the winner's school. Primary sponsor of the annual competition is Foodland, as part of its Shop for Better Education Program.
Miyamura said entering the contest built confidence in her students and helped prove the value of vocational education in the public schools.
Technically, these dishes are not in keeping with the recipes-by-request nature of this column, but then again, people are always looking for, No. 1, new pupu ideas and, No. 2, foods with vegetables that their kids will eat.
Kristen and Rachel provide suggestions for both.
Preheat oven to 375 degrees.Scrumdeli-icious Salmon Snacks
Kristen Masunaga, Punahou School
1 can refrigerated crescent rolls
1/2 pound salmon fillet, cut in 2-inch strips, 1/2 inch thick
Dash pepper
8 pieces bacon, halved
16 stalks asparagus, 3 inches long
16 (1-1/2 by 3-inch) sheets ajitsuke nori
1 cup panko
Creamy Oriental dressingUnroll crescent dough and separate triangles. Cut each triangle in half to make 16 smaller triangles.
Lightly season salmon with pepper. Roll salmon, bacon and asparagus in nori. Place nori bundles on the wide end of a triangle of dough and roll up. Roll each piece in panko, covering completely. Place on ungreased cookie sheet and bake 10 to 15 minutes, until golden brown.
Drizzle with Oriental dressing or serve dressing on the side as a dip. Makes 16.
Preheat oven to 350 degrees. Line a cake pan with foil.Mountain High Tortilla Pizza
Rachel Chee, Campbell High School
3 boneless, skinless chicken breasts, cut in pieces
2 tablespoons olive oil
1/2 package taco seasoning
l/2 onion, chopped
1/2 box frozen spinach, thawed and drained
1/3 cup canned sliced mushrooms
Salt and pepper
5 flour tortillas
1-1/2 cups mild salsa
1-1/2 cups shredded mozzarella cheeseSauté chicken in 1 tablespoon oil. Drain fat and add taco seasoning, following directions on the package.
In a separate pan, sauté onions, spinach and mushrooms in remaining oil; season with salt and pepper. Cool.
Place a tortilla in the prepared pan and top with 1/2 cup salsa and 1/2 of the spinach mixture. Cover with another tortilla and top with 1/2 the chicken and 1/2 cup cheese. Repeat layers. Place a final tortilla on top and finish with remaining salsa and cheese. Bake until cheese melts.
Serve with salsa and sour cream on the side.
Nutritional information unavailable.
Food Stuffs: Morsels
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Asterisk (*) after nutritional analyses in the
Body & Soul section indicates calculations by
Joannie Dobbs of Exploring New Concepts,
a nutritional consulting firm.
