Recipe of the Month

The cooks at our schools aren't the only members of the Opaa! family with culinary flair. In fact, each month we feature frequently requested, unique and tasty recipes submitted by fellow Opaa! employees. We hope you enjoy this month's selection:


  • 1 pound macaroni or rotini
  • 6 strips bacon
  • 1 pint cherry tomatoes, halved
  • 2 cups romaine lettuce mix, or 2 large leaves romaine lettuce shredded
  • ½ cup shredded mozzarella
  • 1 cup ranch dressing

Cook pasta until tender, about 9 minutes. Drain and rinse under cold water. Let pasta come to room temperature. Place in a large bowl. Cover and set aside.

Cook bacon until crisp, drain and crumble into pasta.

Add tomatoes, romaine salad mix and mozzarella to pasta. Pour ranch dressing over pasta and stir to coat. Refrigerate at least 1 hour before serving.

Submitted by: This recipe is a favorite Opaa! Staff Special!
Wonderful on a cold Winter night!!


  • 2 lbs. frozen hash browns, thawed
  • ½ cup butter
  • ½ cup chopped onion
  • 10 oz. can cream of chicken soup
  • Salt and pepper to taste
  • ¼ tsp. crushed Basil Leaves
  • 1 small clove of garlic - crushed
  • 3-4 cups Half 'n' Half or milk
  • 1 cup shredded cheddar cheese
  • Parsley flakes or chopped chives for garnish

Saute onion in butter. Add soup, Half "n" Half, and thawed potatoes. Stir in cheese and heat gently - do not allow to boil. Garnish and serve. Serves 8-10

Submitted by: This recipe is a favorite Opaa! Staff Special!


  • 12 oz. Thinly Sliced Smoked Turkey
  • 6 oz. Thinly Sliced Smoked Ham
  • 6 oz. sliced Mozzarella Cheese
  • 6 leaves fresh Romaine Lettuce
  • 6 slices fresh ripe tomato
  • 1 Tbsp. Cream Cheese Spread (see below)

Sandwich Spread

  • 3 oz. Cream Cheese
  • 2 Tbsp. Sunflower Seeds
  • 2 Tbsp Cranberry Sauce
  • 2 Tbsp Drained Crushed Pineapple

Blend until smooth

Optional : Cranberry Sauce for Dipping

  • 1/2 small can of whole cranberry sauce
  • 1/4 cup orange juice
  • ¼ c. Brown Sugar

Heat until sauce is melted and all ingredients are blended

Yield 6 sandwiches

Spread bread with Cream Cheese Mixture, top with 2 oz. Turkey, 1 oz. ham, and 1 oz. mozzarella cheese. Garnish with 1 leaf Romaine Lettuce, 1 slice fresh tomato. Serve with 2 oz. Cranberry Sauce. Enjoy!!

Submitted by: This recipe is a favorite Opaa! Staff Special!


  • 4 Cups unsweetened pineapple juice
  • 1/3 cup coarse kosher salt
  • ¼ cup packed brown sugar
  • ¼ cup rum
  • 2 Tbsp Jamaican Jerk seasoning
  • 2-3 lb. boneless pork top loin roast

For brine, in a large bowl, combine pineapple juice, salt, brown sugar, rum, and Jamaican jerk seasoning; stir until dissolved. Place pork in a resealable large plastic bag set in a shallow bowl. Pour brine over pork; seal bag. Marinate in refrigerator for 12-14 hours, turning bag occasionally.

Remove meat from brine; discard brine. Rinse roast; pat dry with paper towels. Insert thermometer into center of meat.

Prepare grill for indirect grilling. Test for medium heat above drip pan. Place pork on grill rack over drip pan. Cover and grill for 1 to 1-1/2 hours or until thermometer registers 160 degrees. Add coals to fire as necessary.

Remove meat from grill. Cover with foil; let stand for 10 minutes before carving. Slice and enjoy.

Submitted by: Steve Strup
Regional Director of Operations - Southeast Missouri


  • 1 Can Red Beans
  • 1 Can Pinto Beans
  • 1 Can Great Northern Beans
  • 1 Can Diced Tomatoes
  • 1 Can Hominy - drained
  • 1 Can Rotel Tomatoes
  • 1 Pkg.Taco Seasoning - Dry
  • 1 Pkg. Dry Ranch Mix
  • 1 tsp. Cilantro leaves - crushed
  • 2 lbs. Hamburger
  • 1 Small Onion
  • Shredded Cheese
  • Taco Chips

Cook hamburger with onion, drain. Add all ingredients and simmer for 1 hour. Serve with Cheddar Cheese sprinkled on top garnish with Taco Chips.

Submitted by: Judy Helm
Director of New Account Openings