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: Bonnie Counts
Scott City School District
  • 4 cups sugar
  • 6 cups water
  • 2 12-ounce cans frozen orange juice concentrate, 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 half-gallon containers. To serve, thaw 3 to 4 hours. Combine 2 quarts ginger ale with each half-gallon container of punch in a punch bowl.

Submitted by: This is a favorite recipe for catering events.
  • 6 quarts popped corn
  • 2 cups Brown Sugar
  • 2 sticks margarine
  • ½ cup corn syrup
  • 1 tsp. salt
  • 1 tsp. butter flavoring
  • 1 tsp. brown sugar flavoring
  • ½ tsp. soda

Put popped corn in large roaster. In saucepan melt butter, sugar, syrup, salt, and flavorings. Bring to boil and boil for 5 minutes, stirring slightly. Remove from heat and add soda. Pour over corn and stir. Put in oven at 250 degrees baking for one hour - stir every 15 minutes. Store in air tight container.

Submitted by: Robert Sanders
Executive Vice President
Excelsior Springs, Missouri
  • 2 Cups Flour
  • 2 Cups Sugar
  • ½ t. Salt
  • 1Stick Oleo
  • ½ Cup Oil
  • 1 Cup Water
  • 4 Tablespoons Cocoa
  • ½ Cup Buttermilk
  • ½ t. Baking Soda
  • 2 Eggs
  • 1 t. Vanilla

Sift together and mix flour, sugar, salt. Bring to boil oleo, oil, water, and cocoa.

Add to flour mixture. Mix together buttermilk and baking soda. Add to flour mixture with eggs and vanilla. Mix Well, Grease and flour 9 x 13 cake pan. Bake at 375 degrees until toothpick inserted in the center of the cake comes out clean.

Hot Fudge Icing

  • 4 Tbsp. Cocoa
  • 1 Stick Margarine
  • 6 Tbsp. Buttermilk
  • 1 Cup Chopped Nuts
  • 1 t. Vanilla
  • 1 - 1lb. box confectioners sugar
  • 1 cup miniature marshmallows

Bring to a rolling boil cocoa, oleo, and buttermilk. Add nuts, vanilla, powdered sugar, and marshmallows. Pour onto the top of cake while cake is still warm.

Submitted by: Nellie Johnson


  • 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

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