By Request Betty Shimabukuro

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Kids cook up food
and fun at 4-H contest

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A frequent, double-bladed request from my friends who have children: How can I teach my kids to cook and how can I get them to eat more vegetables?

This time of year, when the kids are home a lot, it's more obvious what they're eating, or not eating, and that they need something productive to do, such as help with dinner.

I don't pretend to be an expert. My kids get their 5 A Day -- barely -- because I tell them they'll otherwise come down with rickets and scurvy (well, what do they know?). They dabble in the kitchen when it involves cookies.

So I defer to the local 4-H organization, which has managed to get lots of kids to cook. Every year 4-Hers prove their talent at a competition called the 4-H Food Show.

These two recipes were award-winners in the last show and involve salads that look kid-friendly and fun to make. The first is from Joli Umetsu of the Na Pilialoha club, who took the Top of Show Perpetual Trophy in the senior division; the second from Dayna Tsue of Krazy Friends 4-Ever, who won a $250 scholarship from Kraft Foods, a sponsor of the contest.

Perhaps you can get your kids to partake of a recipe designed by someone their own age.

All the Food Show recipes are collected in the "31st Annual Oahu County 4-H Food Show Cookbook 2004," available for $6 plus $3 postage from the Wahiawa Cooperative Extension Service, 910 California Ave., Room 108, Wahiawa 96786-2124. Make checks to the Oahu 4-H organization. For information call Steve Nagano, 453-6054 or e-mail snagano@hawaii.edu.

Strawberry Spinach Salad

1 cup sliced pecans
2 tablespoons butter, melted
1 20-ounce bag spinach
1 pint strawberries, sliced
1/4 cup thinly sliced red onions
>> Dressing:
1/4 cup sugar
1 teaspoon poppy seeds
1/2 teaspoon salt
1/4 cup red wine vinegar
1/4 cup vegetable oil

Preheat oven to 350 degrees. Toss pecans with butter and toast in oven 10 minutes. Cool.

Combine dressing ingredients. Arrange spinach, strawberries, onions and pecans on a plate. Drizzle with dressing. Serves 10.

Approximate nutritional analysis, per serving: 180 calories, 15 g total fat, 2.5 g saturated fat, 5 mg cholesterol, 180 mg sodium, 11 g carbohydrate, 3 g protein.

Spaghetti Salad

1 package spaghetti
1 bell pepper, chopped
1 large onion, chopped
1/2 teaspoon garlic salt
3/4 bottle Schilling Salad Supreme Seasoning
1/4 cup red wine vinegar
1 12-ounce bottle Italian salad dressing (Kraft Zesty Italian preferred)
1 bottle pimentos, sliced or chopped
Sliced green or black olives, optional

Break spaghetti in half and cook as directed on package. Drain, rinse in cool water and separate strands.

Combine remaining ingredients in a large bowl. Add spaghetti and toss. Cover and refrigerate 10 to 24 hours, turning occasionally. Serves 10.

Approximate nutritional analysis, per serving: 340 calories, 21 g total fat, 3.5 g saturated fat, 5 mg cholesterol, greater than 1,000 mg sodium, 35 g carbohydrates, 7 g protein.

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Send queries along with name and phone number to:
"By Request," Honolulu Star-Bulletin,
500 Ala Moana, No. 7-210, Honolulu 96813.
Or send e-mail to bshimabukuro@starbulletin.com

Asterisk (*) after nutritional analyses in the Body & Soul section indicates calculations by Joannie Dobbs of Exploring New Concepts, a nutritional consulting firm.