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:

Servings:  36 slices

Ingredients:

Dry

5   C   Flour

2   C   Sugar

2   tsp   Baking Powder

1   tsp   Cinnamon

1   tsp   Pumpkin Spice

1   tsp   Nutmeg

1/4 tsp   Ginger

1  pinch  Cloves

1  pinch  Salt

 

Wet

4        Eggs

1   C   Pumpkin

1   tsp   Vanilla

 

Directions:

    1. Preheat oven to 350 degrees.
    2. Shift all dry ingredients into a large bowl.
    3. In a separate bowl, whisk together pumpkin, eggs, and vanilla.
    4. Pour pumpkin mix into flour mix. Mix until it’s crumbly.
    5. Spray table with Pam spray and lightly knead until dough comes together.
    6. Shape dough into log(s) about 3.5-4” wide & ½ “high. Place on papered sheet pan.
    7. Bake 25-30 min (until center is firm); let cool 30 mins.
    8. Using serrated knife, cut into ½ “wide pieces.
    9. Turn oven to 300 degrees and bake for an additional 15 mins.
    10. Cool completely. Cookie should be dry.

Makes a serving for 8

 

Ingredients

 

 

 

 

 

Ham, diced very small

½ #

 

 

 

 

Olive Oil

1 T

  

 

 

 

 

 

 

 

 

 

Onion, diced small

    1/2 ea

 

 

 

 

Carrot, diced small

1 C

 

 

 

 

Celery, diced small

1 C

 

 

 

 

Parsley, chopped fine

   1/8 bun

 

 

 

 

 

 

 

 

 

 

Chick Stock

    24 oz

 

 

 

 

Great Northern Beans or Kidneys

1 15 cn

 

 

 

 

Chopped Tomatoes, canned

½ C

 

 

 

 

 

 

 

 

 

 

Rotini, dry

1 C

 

 

 

 

 

 

 

 

 

 

Salt

¼ tsp

 

 

 

 

Black Pepper

½ tsp

 

 

 

 

 

 

 

 

 

 

Directions

 

 

 

 

 

1)   In a pot, heat oil over med heat

 

 

 

 

 

 

 

 

 

 

2)   Add veggies and cook til tender; stir in ham; cook 2 minutes

 

 

 

 

 

 

 

 

 

3)   Add stock, beans and tomato; bring to a boil

 

 

 

 

 

 

 

 

 

4)   Add pasta and cook 6-7 minutes or until pasta is tender

 

 

 

 

 

 

 

 

 

5)   Season

 

 

 

 

 

 

 

 

 

6)   Hold warm for service, add parsley just before service

 

 

 

 

 

 

 

 

 

 

 

 

 

 

***Serve with garlic bread

 

 

 

                         

Portion:           8 oz.

Servings:         8  

Pasta & Bean Soup

8 Oz Serving: 208 kcal, 3.84 gm fat, 619 mg sodium

Ingredients                                                                

Watermelon, seedless                                          1      ea    

Strawberries                                                         1      Qt    

                                                                                             

Lemon Lime Soda                                               20    oz    

Ice                                                                        3      #      

Lime                                                                     1      ea    

Lemon                                                                  1      ea    

Orange                                                                 1      ea    

 

 

Directions:                                                                          

  1. Cut Fruit into wedges or wheels; reserve
  2. Peel melon; hull Strawberries
  3. In a processor or blender, puree fruit and strain
  4. Add soda & Ice

                                                                                             

Portion:

Servings:                                                                              

                                                                                            

Watermelon Strawberry Cooler:                                          

8 oz (1 Cup) Serving: 117 kcal, 0.58 gm fat, 13 mg sodium

Ingredients

 1.5 tsp      Cinnamon

 1    C         Vanilla Yogurt

Directions

Mix cinnamon and yogurt together

 

Cinnamon Yogurt Sauce:

1 Oz Serving: 26 kcal, 0.18 gm fat, 14.85 mg sodium

Servings:  about 1 quart

Ingredients:

3   ea   Cucumbers peeled, seeded and diced small

2   ea   Tomatoes, diced small

.5  ea   Red Onion, diced small

2   ea   Jalapenos (fresh)seeded, minced

4   ea   Limes (juice)

2   tsp   Kosher Salt (add more if necessary)

2   tsp   Black Pepper

.5  bun Cilantro, finely chopped

 

Directions:

  1. Mix all ingredients in a bowl and place in refrigerator for 1-2 hours
  2. Serve with chips or use as a condiment for tacos, fajitas, scrambled eggs, etc.

                                

Cucumber Salsa:

¼ Cup: 14 kcal, 0.15 gm fat, 297 mg sodium