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:


  • 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

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


  • 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

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
Opaa! Food Management News


  • 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

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.


  • 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

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


  • 1 box Yellow Cake Mix (not with pudding)
  • 1 cup Water
  • 1/3 cup Oil
  • 3 Eggs
  • ½ tsp salt

Prepare and bake according to box directions. Bake in a greased and floured pan or 3 round pans. (Lining the cake pan with wax paper makes this easier to prepare.) Turn cake out of pan when cooled, if preparing a 9x13 cake you will need to split cake so filling may be added between layers.

Filling Ingredients

  • 1 cup Sugar
  • 1 stick Margarine
  • ½ cup Crisco
  • 2 tsp. Vanilla

Flour Mixture:

  • 5 Tablespoons Flour
  • 1 cup water

Mix and cook until think……Cool completely before adding to the frosting mixture.

Beat first four ingredients for 10 minutes add the cooled flour mixture slowly -beating while adding.

Spread frosting between layers of cake. Sprinkle top of cake with powdered sugar or top with your favorite fresh fruit.

You may make this with a chocolate cake and it will taste just like a Ho Ho snack cake

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


  • ½ cup sugar
  • 1 cup butter
  • 2 cups flour

Mix together and press in a 9"x13" baking pan. Bake at 350 degrees for 20 minutes.


  • 4 eggs
  • 4 Tablespoons flour
  • 6 Tablespoons lemon juice
  • 1 t. baking powder

Beat together and pour over hot crust. Bake for 25 minutes at 350 degrees. Garnish by dusting with sifted powdered sugar.

Submitted by: Linda Woods
Fayette, Missouri