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:


  • 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

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


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

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


  • 3-4 Chicken Breast, Fully Cooked and Diced Small
  • 1 ½ c. Red Grapes cut in half
  • 2 celery stalks, diced
  • 3 green onions, diced
  • 1 C. Cashews
  • ½ t. salt
  • ½ t. white pepper
  • ¾ c. Miracle Whip
  • Romaine Lettuce

Prepare Chicken Breasts, dice and add remaining ingredients. Stir until all ingredients are well coated.

Serve over fresh leaves of Romaine Lettuce

Mayonnaise may be substituted for Miracle Whip is desired

Submitted by: Submitted by: Mrs. Kevin Short


  • 1 bunch green onions, chopped
  • 1 clove garlic, minced
  • 14 oz. can artichoke hearts, drained and chopped
  • 1 small box frozen Spinach
  • 2-3 cups fat free chicken broth
  • 1 cup light sour cream
  • 16 oz. cooked penne pasta
  • 1 ½ cup fat free half and half
  • 1 Tbsp. granulated chicken bouillon
  • 1 Tbsp. lemon juice
  • 3 Tbsp flour
  • 1 tsp. salt
  • ½ tsp. pepper
  • 4-5 Roma tomatoes, chopped
  • 2 oz. smoked Gouda cheese, shredded (3/4 c.)

Chop tomatoes, onions, garlic, and artichoke hearts. Shred cheese, measure flour and defrost spinach in microwave. Set each one aside to be used later. Prepare pasta, cooking to al dente, drain and set aside. Spray large skillet with non-stick spray and quickly sauté onions and garlic. When transparent, add artichokes, spinach, and 1 cup broth. Cover and simmer while preparing sauce. (If this gets dry add more chicken broth.)

Sauce: Combine light sour cream, lemon juice, fat free half and half, salt, pepper, and granulated chicken bouillon. Whisk until well combined. Add flour and whisk until smooth.

Pour sauce into the artichoke-spinach mixture, stirring constantly, until thickened and creamy, heat just to bubbling. (This thickens quickly and should be stirred constantly to avoid scorching. If the mixture gets too thick add chicken broth ½ cup at a time until desired consistency is reached.) Remove from heat and stir in tomatoes and cheese. When mixed, add pasta and toss gently until pasta is well coated. Serve immediately.

If desired slices of of grilled chicken may be added when adding cheese and tomatoes.

Submitted by: This is a favorite Staff Special Recipe!


  • 6 cans Orange Crush
  • 1 -5 oz. can crushed pineapple
  • 1 - can Eagle Brand Milk

Combine all ingredients and place in Ice Cream Freezer. Freeze according to Ice Cream Freezer instructions.


Submitted by: Phyllis Schaefer
Clinton Country Schools