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 (14-ounce) can sweetened condensed milk
  • ½ cup sour cream
  • ½ cup lemon juice
  • 1 teaspoon vanilla extract
  • ½ cup butter or margarine, softened
  • ½ cup firmly packed brown sugar
  • 1 cup all purpose flour
  • ½ cup regular oats, uncooked
  • ¼ c. finely chopped walnuts (almonds will work)
  • 3 to 4 kiwifruit, peeled and thinly sliced
  • 1 (8-ounce) can sliced pineapple, drained
  • 1 (11 ounce) can mandarin oranges
  • 6 strawberries, halved

Combine Sweetened condensed milk, wour cream, lemon juice, and vanilla. Stir well - chill.

Cream butter; gradually add sugar, beating well at medium speed of mixer. Add flour, oats, and walnuts. Mix well and press into a 12 inch pizza pan.

Spread condensed milk mixture evenly over crust. Arrange fruit over condensed milk mixture.

Making a full circle with the kiwi around the outer edges, circle the pineapple around the inside of the kivi, oranges around the inside of pineapple, and strawberries in the center and around the kiwi for garnish.

Submitted by: Linda Jones
Director of Development


  • 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 cake mix any flavor
  • 1 - 4oz. instant pudding mix (compatible with your choice of cake mix)
    (Do NOT use sugar free pudding mix)

Place dry cake mix and pudding mix into a large bowl and blend with whisk.
(This will make 4 ½ cup dry mix and will make 8 "Cup" Cakes

Place ½ cup dry mix in a sandwich bag. Twist tie tightly. Repeat until all Cake Mix is bagged. Label as Cake Mix

Glaze for each cake mix

  • 1/3 cup powdered sugar
  • 1 ½ tsp. powdered flavoring

You could use one of the following depending on your choice of cake mix:

  • Lemonade Powder
  • Orange Breakfast Drink Mix
  • Flavored Coffee Mate Powder
  • Cocoa Powder

Place in a sandwich bag and label as glaze Instructions
Place one bag of Cake Mix and 1 bag of Glaze Mix into a microwave proof cup.

Generously spray inside of coffee cup with cooking spray. Empty contents of cake mix bag into cup. Add 1 egg or egg white, 1 Tbsp. oil, 1 Tbsp. water to dry mix and stir for 15 seconds. Carefully mix all dry ingredients. Microwave on full power 2 minutes. While cake is cooking, place ingredients from "Glaze Mix" into a very small container and add 1 ½ tsp. water. Mix well. When cake is done, pour glaze over the cake in cup. Enjoy while warm.

This is a great quick and fun gift to give. You might want to give several mixes to go in one cup.

Submitted by: This recipe is a favorite Opaa! Staff Special!
This is a wonderful refreshing punch for a hot summer day! This has become a favorite for our customers.


  • 4 Cups Sugar
  • 6 Cups water
  • 2 - 12 ounce cans frozen orange juice conentrate, thawed
  • 1 46-ounce can pineapple juice
  • 6 bananas, pureed
  • 3 lemons juiced
  • 6 quarts ginger ale, chilled

Dissolve sugar in water. Add orange juice, pineapple juice, lemon juice, and bananas; stir well. Freeze in 3 containers ½ gallon size.. To serve thaw 3 hours, combine 2 quarts ginger ale with each half -gallon container of punch in a punch bowl. Stir to mix, punch should be very icy. This will become a family favorite.

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


  • 1 Large head Romaine Lettuce
  • 1 Small head Boston Bibb Lettuce
  • 1 Cup Fresh Strawberry Slices
  • ½ Cup Mandarin Orange Slices - Drained
  • ½ Cup Pineapple Chunks - Drained
  • ½ Cup Red Pepper Slices or Strips
  • ¼ Cup Shredded Carrots
  • ½ Cup Almond Slices (you may use pecans if preferred)
  • 4 Medium Chicken Breast - Grilled and sliced into thin strips
  • ¼ Cup Shredded Cheddar/Colby Cheese Mix
  • Chow Mien Noodles for Garnish

Carefully wash lettuces and drain well before starting. Tear lettuce into bite size pieces. Slice red pepper into strips, shred carrots, toss with lettuce. Toss well drained pineapple and oranges with lettuce mix. Plate and top with the seasoned chicken strips. Use one chicken breast for each salad. Add a few strawberry slices for garnish. Top with Poppy Seed Dressing. Garnish with shredded cheese and Chow Mien Noodles.

Poppy Seed Dressing: Yields 1 cup

  • ½ cup Sugar
  • ½ teaspoon dry mustard
  • ½ teaspoon salt
  • 1/3 Cup Balsamic Vinegar
  • ½ teaspoon onion powder
  • 1/3 cup oil
  • 3 T. Poppy Seeds

Heat Sugar and Vinegar then whisk in remaining ingredients. Cool before topping salads.

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