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:

Crust

  • ¼ Cup Butter or Margarine
  • 2 medium carrots, chopped (1 cup)
  • 2 stalks celery, sliced (1 cup)
  • 1 large onion chopped (1 cup)
  • 2 cloves garlic, minced
  • 2 14-ounce cans chicken broth
  • ½ teaspoon ground pepper
  • ¼ teaspoon salt
  • 2 cups half-and-half, light cream or whole milk
  • ¼ cup all-purpose flour
  • 1 ½ cups cubed cooked chicken or turkey
  • 1 cup whipping cream
  • ½ of a 9 oz. package frozen artichoke hearts, thawed and chopped
  • ½ of a 10 oz. package frozen shopped spinach, thawed and well drained
    (this will need to be squeezed dry to drain well)
  • 4 ½ ounces of mozzarella or provolone cheese

Directions
In a large saucepan, melt the butter over medium heat. Add chopped carrots, sliced celery, chopped onion and minced garlic. Cook and stir until vegetables are tender. Add the broth, white pepper and salt. Bring soup mixture to boiling, reduce the heat. Simmer the soup, uncovered, for 15 minutes.

In a large jar, combine the half-and half and flour. Cover and shake well until smooth, stir into soup. Cook and stir until thickened and bubbly.

Stir in chicken, whipping cream, artichoke hearts, spinach and cheese. Cook over medium - low heat about 5 minutes or until heated through and cheese is melted. Stir frequently to make sure the soup doesn't scorch.

Ladle into warm bowls and garnish with croutons and a sprinkle of cheese.

Submitted by: This is one of our Opaa! Staff Special recipes

Crust

  • 2 c. Sugar
  • ½ c. oil
  • 5 egg yolks
  • 2 c. Flour
  • 1 tsp. baking soda
  • 1 c, buttermilk
  • 1 tsp. vanilla
  • ½ c. chopped pecans
  • 2 c. flaked coconut
  • 5 egg whites

Combine flour, shortening, and salt and cut shortening into the flour with a fork or pastry cutter until mixture resembles small peas, sprinkle with water, stir until mixture holds together. Do not over mix or crust will be tough. (A purchased double pie crust may be used in place of the homemade crust.) Roll out 2- 12" circles of crust. Place one circle in the bottom and up the sides of a medium sized stainless steel or glass bowl (approximately 12" across the top). Crust should come up the sides of the bowl about 3 inches.

Filling - 1st Layer

  • 1 ½ lb. frozen spinach
  • ½ cup eggs
  • 1 cup parmesan cheese
  • 2 cups mozzarella cheese
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • ¼ teaspoon basil
  • ½ teaspoon fresh minced garlic

Cream together sugar, oleo, oil and egg yolks. Add flour, baking soda, buttermilk, vanilla, nuts and coconut. Beat egg whites well and fold into the barter. Divide batter between 3 greased and floured round cake pans. Bake at 350 degrees for 30-35 minutes. Do not overbake!

Icing

  • 8 oz. Cream Cheese
  • 1 stick Oleo
  • 1 tsp. Vanilla
  • 1 pound powdered sugar

Beat together until smooth

Submitted by: Sheila Middleton
Vice President of Operations
Vandalia, MO

Crust

  • 2 ½ cups flour
  • 1 ¼ cup shortening
  • 2/3 cup ice water
  • ¼ teaspoon salt

Combine flour, shortening, and salt and cut shortening into the flour with a fork or pastry cutter until mixture resembles small peas, sprinkle with water, stir until mixture holds together. Do not over mix or crust will be tough. (A purchased double pie crust may be used in place of the homemade crust.) Roll out 2- 12" circles of crust. Place one circle in the bottom and up the sides of a medium sized stainless steel or glass bowl (approximately 12" across the top). Crust should come up the sides of the bowl about 3 inches.

Filling - 1st Layer

  • 1 ½ lb. frozen spinach
  • ½ cup eggs
  • 1 cup parmesan cheese
  • 2 cups mozzarella cheese
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • ¼ teaspoon basil
  • ½ teaspoon fresh minced garlic
Rinse spinach and squeeze dry. Combine with eggs, cheeses, salt and pepper. Place ½ of mixture into the bottom of your pastry lined baking bowl. Reserve ½ mixture.

Filling - 2nd Layer

  • 2 cups shaved ham
  • 1 cup cheddar cheese
Place on top of the spinach mixture.

Filling - 3rd Layer

  • 2/3 cup pimento - rinsed and drained
Sprinkle over ham and cheese mixture

Filling - 4th Layer
Top with remaining spinach mixture.

Place second circle of crust on top and fold edges together - sealing well. Cut a few slits in the top of the crust to vent.

Turn bowl upide down on cookie sheet. Remove bowl and bake at 325 degrees for 45-50 minutes until crust is golden brown and pie is "set". Remove from oven and brush crust with margarine or butter. Allow to stand 15 minutes before cutting.

This is a beautiful Christmas dish as all the layers are very defined when wedges are cut to serve. This is actually a very easy recipe to prepare and will delight your guests.

One of the most popular recipes from our Opaa! Staff Specials

Ingredients

  • 4-eggs (beaten)
  • 1 ½ cup sugar
  • 2 tsp. cinnamon
  • 1 tsp. salt
  • 1-15 oz. can pumpkin
  • 1-12 oz. can evaporated milk
  • 1 box yellow cake mix
  • 1 stick oleo
  • chopped pecans

Instructions:
Mix all of the above and place in an ungreased 9x13 pan. Sprinkle 1 box yellow cake mix over mixture. Drizzle one stick oleo over all mixture (optional: chopped pecans)
Bake 1 hour at 350 degrees

Submitted by: Submitted by:
Bonnie Counts
Scott City School District

Ingredients

  • 1 cup coconut
  • 4 eggs
  • ½ c. flour
  • ¾ c. sugar
  • 1 tsp. vanilla
  • 6 Tbsp margarine
  • 2 c. milk
  • ¼ tsp. baking powder

Instructions:
Combine all ingredients and mix in a blender for 1 minute. Pour into a creased 9 inch pan. Bake at 300 degrees for 45 minutes. This is a rich coconut cream pie that forms it's own crust as it bakes, thickens as it cools.

Submitted by: Submitted by:
Janel Wake
Aurora School District