Great Falls Tribune from Great Falls, Montana • Page 24

2, Section GREAT FALLS TRIBUNE WWW.GREATFALLSTRIBUNE.COM Wednesday, April 9, 2003 Contact: 791-1477 or (800) 438-6600 FOOD DRINK E-mail: Give and Take Jackie Rice Gotta halva it We resorted to the Web to answer Wanda Anderson's request for "a German fudge." Here you go, Wanda. Enjoy! HALVA (SESAME SEED FUDGE) 2 cups brown sugar cup sesame tahini cup milk 1 tsp. vanilla Cook sugar and milk over medium heat to just under the soft-ball stage, Remove from heat. Add tahini and vanilla but do not mix in immediately. Let it cool two minutes.

Beat with paddle or spoon for a few seconds and pour into a buttered pan. FREEBIES: According to a recent survey by the National Pork Board, more than half of Americans (56 percent) are cooking more today than they did two years ago. Despite this resurgence, home cooks still feel like they're lacking basic cooking knowledge, especially when it comes to meat. The pork board teamed up with culinary experts to create "The Pork Kitchen Companion." This comprehensive reference booklet offers pork cooking advice and recipes. For a free copy, log on to www.otherwhitemeat.com or send a self-addressed, mailing label to: The Pork Kitchen Companion Brochure, National Pork Board, P.O.

Box 9114, Des Moines, IA 50306. REQUESTS: Remember Mama Cassie? Remember her lemon cake? It was many folks' favorite, including Dee Longfellow of Great Falls. She e-mailed a request for the recipe, which she believes was passed on to a local baker. Ada Burkstrand of Black Eagle had a request I've never seen before. "I am looking for a recipe for White Potato Pie.

It was given to me by a friend who was a military wife, as I was, and I lost it. Can anyone Write Give and Take, Great Falls Tribune, PO. Box 5468, Great Falls, MT 59403 or e-mail Vegetarians take the portobello road CONCORD, N.H. Occasionally even vegetarians need meat or at least something meaty. Sometimes soy steaks and tofu turkeys just won't cut it for that craving.

So, next time the meat mood strikes, try mushrooms for a substantial and satisfying meal. Two of the most common varieties are white button and portobello. The former are at their best raw and diced into salads, while the latter make great "steaks" and "burgers" grilled whole and splashed with soy sauce. For exciting "meaty" meals, try pesto-stuffed portobello mushrooms with roasted vine tomatoes, or sage and shiitake pizza, both from Alastair Hendy's "Mushrooms" (Ryland, Peters Small, 2002, To speed up and simplify the pizza recipe, use a prepared dough. PESTO- PORTOBELLO MUSHROOMS WITH ROASTED VINE TOMATOES 6 slices fresh white bread, crusts discarded cup pesto Sea salt and freshly ground black pepper, to taste 8 portobello mushrooms, stalks removed to cup olive oil About 2 pounds cherry tomatoes, preferably on the vine Salad greens, several cups 2 tbsp.

balsamic vinegar Handful fresh basil leaves Preheat oven to To make the stuffing: Place the bread in a food processor and pulse to make coarse crumbs. Add the pesto, salt and pepper and pulse just to combine. the mushrooms, top down, in a roasting pan. Sprinkle with additional salt and pepper, then brush the mushrooms liberally with olive oil. Fill each mushroom with the pesto mixture.

Add the cherry tomatoes to the pan, then sprinkle with salt, pepper and more olive oil. Roast for about eight minutes, or until the tomatoes begin to burst. To serve, place small amounts of salad greens on eight serving plates. Sprinkle the greens with olive oil and balsamic vinegar. Add a stuffed mushroom and some tomatoes, then top with several basil leaves.

Makes eight servings. Recipe from Alastair Hendy's "Mushrooms," Ryland, Peters Small, 2002, $13. This hearty mushroom entree By J.M. HIRSCH Associated Press Writer AP PHOTOS Stuffed, above, or in pasta, below, portobellos give vegetarian meals a meaty boost. comes from Sarah Fritschner of Gannett Newspapers.

PENNE PORTOBELLO 2 medium portobello mushrooms 1 medium onion 3 tbsp. olive oil 3 to 5 peeled garlic cloves 1 tsp. Italian seasoning or dried basil 28 ounces canned crushed tomatoes Salt and freshly ground black pepper 1 pound penne Freshly grated sharp cheese, such as Romano, Asiago or Parmigiano-Reggiano Bring a large pot of water (three quarts or so) to a boil. As the water is coming to a boil, remove and discard the stems from the mushrooms. Rinse the tops of the mushrooms and pat them dry, then slice one-fourth-inch thick.

Stack the slices and slice in half to make long, thin slices. Mince the onion. Heat olive oil in a wide skillet over mediumhigh heat. Add the onion and cook, stirring occasionally, about five minutes. Mince garlic and add it to the skillet.

Raise heat to high and add mushrooms and Italian seasoning (or basil). Stir often or constantly, until the mushrooms have HEROES AWARDS NOMINATION FORM Heroes will be honored at the "Heroes of Today" Award Banquet, on Friday, June 20, 2003 Please nominate people in your community who should be recognized as a community hero in one of the following categories: Emergency Services A person (paid or Youth A youth (under age of 18) who has volunteer) who is engaged in administering graciously helped the community through selfless emergency services acts. Fire A person (volunteer or paid) who is Military Any person who is engaged in the engaged in fire fighting with an established fire armed forces on active duty, guard or reserves. department. Education A person (paid or volunteer) who Law Enforcement A person (paid or has made a difference in their community.

volunteer) who is engaged in law enforcement. Community Benefactor An organization, Good Neighbor Any adult who has group or business that has made a difference in their graciously helped the community through selfless community. acts. Unsung Hero An individual who has quietly made a difference to their community To nominate a Hero please: Attach a separate piece of paper with information on why the person you nominated is a hero. Include any reports news articles.

Nominator Information Nominee Information Name. Name. Address City City NOMINATION send all nominations to: Red American Cross Central Montana Engaged School, Boardman is lead licensing clerk for the JCPenney Corp. Inc. Kind graduated from Fairfield High School and earned an associate of applied science degree in electronic technology from Helena College of Technology of the University of Montana.

He is senior network technician at Broadwing Communications Co. Beck-Grabofsky A June 7 wedding is being planned by Crystal Lynn Beck and Michael Richard Grabofsky. Parents of the couple are Wallace and Loretta Beck of Hogeland and Rick and Deana Grabofsky of Hogeland and the late Linda Grabofsky. A senior at MSU-Northern, where she is majoring in ag operations technology, Beck is scheduled to graduate in May. Grabofsky farms and ranches with his father in the HogelandTurner area.

Congratulations! You're engaged! Now, send the announcement to the Tribune, wedding. Need an engagement form? Call 791-1484 or Boardman-Kind May 17 is the wedding date for Crystal Boardman and Chris King. Their parents are David Blue and Ruth Hensley of Salt Lake City and Larry and Connie Kind of Fairfield. A graduate of Olympus High released much of their liquid (a few minutes) and darkened. Add tomatoes and a little salt and pepper; reduce heat to simmer.

Add penne and 1 teaspoon of salt to the boiling water and cook until the penne is just tender but still firm, about 10 minutes (tasting is the best test). Drain and toss immediately with a little of the red sauce. Place in a serving dish or on plates, topped with remaining sauce and freshly grated cheese. Serves four to six. Serve with salad or a vegetable such as cauliflower tossed with buttered, toasted breadcrumbs.

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Quickly, safe1-888-300-7734 IM001RT S2-5042 Please DEADLINE: May 1, Heroes of Today, Big Sky American Red Cross of Montana, Great Falls, MT 59403 KFBBE Radio GREAT FALLS HELENA 2003 District of the PO I Box 2406, www.greatfallstribune.com www.greatfallstribune.com TRIBUNE.