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

  • 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

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