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

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

Instructions:
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.

Instructions:
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

Crust:

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

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

Topping:

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

Instructions:
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

Crust:

  • 6-8 chicken breast
  • ½ tsp. seasoned salt
  • 4 Tbsp. olive oil
  • ½ c. butter, divided in half
  • 1 small onion
  • 2 stalks celery, sliced thinly
  • 1 carrot, peeled and shredded
  • ½ c. flour
  • 2 (14 oz) cans chicken broth
  • ½ tsp. dried basil leaves
  • 2 cups half and half
  • 4 oz. sliced mushrooms
  • 1 cup sugar snap peas
  • 1 Tbsp. sugar
  • 6-8 oz. penne pasta

Sprinkle chicken with seasoned salt. Sauté in olive oil, over medium heat in a large skillet about 6 minutes per side or until done. Remove chicken and set aside to cool. In the same pan, melt ¼ c. butter. Over medium heat, cook onion, celery, and carrot until vegetables are limp. Add flour, stirring until smooth. Gradually add chicken broth, stirring constantly. Turn heat to low. Slice chicken diagonally into thin pieces. Add to broth with ground peppers and basil. Slowly add half and half. Stir and heat through.

Melt remaining ¼ cup butter in a large shallow bowl in the microwave. Combine mushrooms, snap peas, and sugar with butter and cook on high for 3 minutes, stirring once midway. Fold this into soup mixture on the stove and simmer for about 10 minutes. Meanwhile prepare pasta according to package directions. Drain well and add immediately to soup. Serves 10-12.

Submitted by: Sheila Middleton
Vice President, Operations
Vandalia, Missouri

Crust:

  • 3 cups flour
  • 1 ½ cup shortening
  • ½ teaspoon salt
  • ¾ cups ice water

Cut shortening into flour and salt until mixture is crumbly. Gradually add ice water, stirring gently to form a soft ball. Mixture will be very moist. Using an additional ½ cup of flour roll out pie crust and cut into strips 1 ½ inch wide. Place on cookie sheet and bake at 400 degrees until lightly browned.

Filling:

  • 4 cups fruit - peach, blackberry, blueberry or a combination of the three fruits.
  • 1 1/3 cup sugar (adjust if using very sweet fruit or very sour fruit)
  • 3 Tablespoons cornstarch dissolved in ¼ cup water or lemon juice

Cook fruit and sugar until bubbly add cornstarch dissolved in water or lemon juice.
Cook until thick and clear.

In the bottom of a 9x13 inch baking dish put 1/3 of the fruit and spread evenly. Put a layer of pie crust on the fruit mix. Strips of crust should have a little space between them. Repeat layer; but, turn crust the opposite direction. Repeat layer of fruit, dot with 2 Tablespoons of butter and place the crust on top turning it the original direction. Sprinkle with sugar and bake at 325 degrees for 20 minutes.

 

Submitted by: Doris Blades
Kitchen Manager
Aurora, Missouri

Ingredients

Cake

  • 1 cup brown sugar
  • 1 cup granulated sugar
  • ½ cup shortening
  • 2 cups flour
  • 2 tsp. baking soda
  • ½ cup cocoa
  • ½ tsp. salt
  • ½ cup sour milk (2T. vinegar to ½ c. milk)
  • 1 cup boiling water
  • 1 tsp. vanilla
  • 2 beaten eggs

Cream Sugars with shortening. Add the 2 eggs. Sift together flour, soda, cocoa, and salt. Add to creamed mixture alternating with sour milk (start and stop with flour). Add the boiling water and vanilla. Bake in greased and floured 9"x13" pan at 350 degrees. Bake about 35 minutes or until toothpick inserted in the center comes out clean. When cooled frost with Quick Carmel Frosting.

Quick Carmel Frosting

  • ½ c. Butter or Margarine
  • 1 cup Brown Sugar
  • ¼ c. Milk
  • 1 ¾ - 2 cups Powdered Sugar

Melt butter in saucepan. Add brown sugar. Boil over low heat 2 minutes, stirring constantly. Add milk. Continue stirring until mixture returns to a boil. Remove from heat and cool. Add powdered sugar, a small amount at a time, beating well after each addition, until spreading consistency.

 

Submitted by: Robert Sanders
Executive Vice President
Excelsior Springs, Missouri