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:

Ingredients

  • 10 Inch Baked Pie Crust
  • 3 cups Diced Cooked Chicken
  • ½ c. Diced Celery
  • ½ c. Slivered Almonds, toasted
  • 1 tsp. Celery Salt
  • 2 tbsp. Diced Onion
  • 2 tbsp. Diced Green Pepper
  • 2 tbsp. Fresh Lemon Juice
  • ½ c. Mayonnaise
  • ½ c. Sour Cream
  • 1 can Cream of Chicken Soup
  • 1 small can Water Chestnuts
  • 1 ½ c. Grated Cheddar Cheese

Instructions:
Mix together chicken, celery, toasted almonds, and water chestnuts. Set aside. Mix together celery salt, onion, green pepper, lemon juice, mayonnaise, sour cream, cream of chicken soup, and ½ cup of cheddar cheese. Blend with chicken mixture and turn into 10 inch pie crest. Bake uncovered at 375 degrees for 30 minutes or until crust is browned. Top pie with remaining 1 cup of cheese and bake an additional 10 to 15 minutes.

Submitted by: Kay Dunham
Head Cook
Maysville School District
Opaa! Food Management News

Ingredients

  • 4 lbs. ground beef
  • 2 cups dry bread crumbs
  • 4 eggs
  • ¼ c. parsley, dried, chopped
  • 1 1/3 c. onion, chopped finely
  • 1 cup milk
  • ¼ tsp. black pepper
  • ¼ tsp. salt
  • 2 tsp. Worcestershire sauce
  • 3 (12 oz) bottles Heinz Chili Sauce
  • 30 oz. grape jelly

Instructions:
Mix well together the first 9 ingredients and make into small meatballs the size of quarters. Brown a few at a time in a skillet, remove from the pan when done and set onto paper towels to absorb any fat.

Sauce:
Heat chili sauce and grape jelly in a crock pot that will hold all of the meatballs. After mixing and heating sauce mixture, put the cooked meatballs in the crock pot and let cook on low for 2 hours. This recipe freezes very nicely if you do not use all the recipe at one time.

Submitted by: Carol Petree
Director of Nutrition Services
Brookfield School District

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Submitted by: Phyllis Schaefer
Director of Nutrition Services
Plattsburg, Missouri

Ingredients

  • 24 oz. Thawed Hash Browns
  • 1 pint Sour Cream
  • 1 can Cream of Chicken Soup
  • 1 stick. Butter
  • 1 bunch Green Onion, chopped finely
  • 3 Tablespoons milk
  • 1 1/8 tsp. black pepper
  • 1 Tablespoon salt
  • 1 cup Crushed Corn Flakes

Instructions:
Preheat oven to 350 degrees. Melt butter, reserve 3 tablespoons. Add soup, milk, salt, pepper, sour cream and onions. Mix thoroughly. Add to grated potatoes. Mix well. Turn into 9x13 inch pan. Bake for 50 minutes. Combine 3 Tbsp. melted butter and crushed cornflakes to sprinkle on top the last 15 minutes of baking.

Submitted by: Lisa Crust
Director of Nutrition Services
Fayette School District

Ingredients

  • 6 cups Water
  • 6 Beef Bouillon Cubes
  • 14 oz. Diced Tomatoes
  • Salt and Pepper to taste
  • 1 ½ lb. Cubed Stew Meat
  • 2 t. Garlic Minced
  • 1/2c. Chopped Onion
  • 2 stalks Diced Celery
  • 2 each Sliced Carrots
  • 1 c. Spinach
  • ½ c. Green Beans - canned
  • ½ c. Corn - canned

Instructions:
Lightly brown stew meat in a small amount of oil. Combine water, beef bouillon, and beef. Let simmer for 20 min. Add remaining ingredients, except spinach. Let the soup simmer for a couple of hours covered, add the spinach at the very last.

Submitted by: Kevin Short
President
Opaa! Food Management News

Ingredients

  • 1 can each:
    • Green Beans
    • Wax Beans
    • White Corn
    • Small Green Peas
    • Red Kidney Beans
  • 1 Cup Sliced Onion Rings - thinly sliced
  • 1 Cup Sliced Carrots Coins
  • 1/2 C. Sliced Red Pepper
  • 1/2 C. Sliced Green Pepper
  • ½ cup Celery - thinly sliced

Instructions:
Rinse all vegetables and drain well. Cover with the dressing and allow to stand at least 4 hours prior to serving. This is best made a day in advance of serving.

Dressing

  • 1 ½ cup Sugar
  • 1 cup Vinegar (Balsamic or Red Wine)
  • ½ cup Oil
  • 1 cup Water
  • 1 teaspoon Salt
  • 1 teaspoon Black Pepper
  • ½ teaspoon Basil leaves - dried crushed
  • ½ teaspoon Garlic Powder
  • ½ teaspoon Parsley - dried

Flour Mixture:

  • 5 Tablespoons Flour
  • 1 cup water

Instructions:
Combine all dressing ingredients and heat just until sugar is dissolved. Pour over vegetables and stir well. Stir the mixture a few times prior to serving.

Submitted by: Linda J. Jones
Director of Development
Opaa! Food Management News