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:


First Layer:

  • 3 8 oz. pkgs. cream cheese, softened
  • 1 16 oz. carton sour cream
  • 5 jalapeno peppers, minced
  • 1 Tbsp. lemon or lime juice
  • 1 small onion, finely chopped
  • 1 pound of hamburger, browned and drained
  • 20 8 inch flour tortillas
  • Picante Sauce for Dipping


Cream together cream cheese and sour cream. Add peppers, lemon or lime juice, onion, and hamburger. Mix all ingredients well to blend. Spread a thin layer of creamed mixture on each tortilla, roll up. Place seam side down on cookie sheet, cover, and refrigerate. Cut into 1" pieces and serve with picante sauce.


Submitted by: Kay Dunham
Kitchen Manager
Maysville, Missouri


First Layer:

  • 1 ½ qts. Water
  • ½ c. Instant Chocolate Mix Drink
  • ½ c. Sugar
  • ¼ c. Instant Coffee Granules
  • ½ gallon Chocolate Ice Cream
  • ½ gallon Vanilla Ice Cream
  • 1 cup Whipped Cream
  • Chocolate Curls - optional


In large saucepan bring water to a boil. Remove from heat. Add drink mix, sugar, and coffee. Stir until dissolved. Cover and refrigerate for 4 hours or overnight.

30 minutes before serving pour the above mixture into a punch bowl. Add ice cream by spoonfuls; stir until partially melted. Garnish with dollops of whipped cream and chocolate curls. Makes approximately 5 quarts.


Submitted by: Murnie Fast
El Dorado Springs, Missouri


First Layer:

  • 1 cup flour
  • ¼ cup margarine or butter
  • 2/3 cup chopped dry roasted peanuts

Combine and press into a 9x13-inch baking pan. Bake at 350 degrees for 20 minutes. Cool completely.

Second Layer:

  • 8 oz. cream cheese
  • 1/3 cup peanut butter
  • 1 cup powdered sugar
  • 8 oz. whipped topping

Cream together first three ingredients. Fold in whipped topping. Spread on cooled crust.

Third Layer:

  • 2 ¾ cups milk
  • 1 box each chocolate and vanilla instant pudding

Mix together and beat as directed on package. Spread over second layer.

Fourth Layer:

  • 8 ounces whipped topping
  • 1 regular Hershey Bar
  • ½ cup chopped nuts

Spread whipped topping over top of third layer and top with chopped peanuts and grated Hershey bar.


Contributed by: Millie Norman
Director of Nutrition Services
Hamilton School District


2 eggs, beaten
¾ c. soft bread crumbs
½ c. tomato juice
2 Tbsp. snipped parsley
½ tsp. dried crushed oregano
¼ tsp. salt
¼ tsp. pepper
1 small clove garlic, minced
2 lbs. lean ground beef
8 thin slices ham
½ c. shredded mozzarella cheese
3 slices mozzarella cheese, cut in half diagonally

Combine eggs, bread crumbs, tomato juice, and all spices - stir in ground beef. On a piece of foil or parchment, pat meat to a 12 x 10 rectangle. Arrange ham slices on top of the ground beef leaving a small margin around edges. Sprinkle shredded cheese over ham. Starting with the small end, roll up meat, pulling paper (or foil) away as you roll. Seal edges and ends and place seam down in a 9 x 13 x 2 baking pan. Bake at 350 degrees for 1 hour and 15 minutes or until done. Place cheese slices on the top of the roll and return to oven for 5 minutes to allow cheese to melt.


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

Ham and Cheese Quiche

1 9-inch deep-dish pastry pie shell
1 ½ c. grated Cheddar Cheese
1 c. grated Mozzarella Cheese
1 ½ c. chopped Ham
¼ c. finely chopped onion
1/3 c. cup flour
½ t. salt
¼ t. pepper
½ t. crushed basil leaves
¼ t. minced garlic
1 c. milk
4 eggs
Garnish with Roma tomatoes and fresh parsley

Preheat oven to 350 degrees. Bake pie shell 5 minutes. Remove from oven. Gently toss the two cheeses together. In layers, cover the pastry with half the cheese, ham, and onion. Repeat the layers. In a medium-size mixing bowl, combine flour, salt, pepper, garlic, and basil. Gradually pour in milk, blending well. Add eggs, one at a time, beating well after each addition. Pour mixture into pie shell. Garnish with thin slices of a Roma tomato, bacon crumbles, and a few snips of fresh parsley. Bake 45 to 55 minutes or until a knife inserted in center comes out clean. Cool 5 minutes before serving.

Serves 6 to 8

Contributed by: Linda Jones
Director of Development
Springfield, Missouri