Cookbooks gather recipes from students, teachers and schools’ staff
By JODIE GARCIA, Herald Staff Writer
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Porcupine Balls. Prairie Chow. Rum Pot.
These recipes, along with about 400 others, are featured in the Ottawa School District’s Eat-Learn-Be Active Cookbook.
Organized by Chartwells Foodservice, the district’s food service provider, the cookbooks — on sale for $12 each — bring together recipes from students, teachers and staff.
“We’re always trying to look for a different idea to do,” Marcia Servatius, manager of food services, said. “We’re very pleased with it.”
Servatius hopes to sell 1,000 books. Proceeds will be used for nutrition and physical education programs in the school district.
In addition to recipes, the cookbooks contain tips on exercise, table manners and eating well, as well as ideas for physical activities and games and fun food facts.
“It’s not just your ordinary cookbook,” Servatius said.
Cookbooks can be purchased at any school cafeteria, Treasures, 204 S. Main St.; Country Mart, 2138 S. Princeton Circle Drive; James Automotive, 107 W. First St.; or by calling Servatius at (785) 229-8150.
Pizza Parlor Crescent SnacksSubmitted by: Ivey Castleberry, student
8 oz. tube refrigerated crescent rolls
24 slices pepperoni
2 c. shredded mozzarella cheese
14 oz. jar pizza sauce, warmed
Separate rolls into four squares; press together seams. Arrange six slices of pepperoni on each square; top with cheese. Roll tightly lengthwise and slice each roll into four pieces. Place on ungreased baking sheet. Bake at 375 degrees for 12 minutes, or until golden brown and cheese is bubbling. Serve with pizza sauce for dipping. Makes eight servings.
Fab Apple DipSubmitted by: Stella Tharp, teacher
2 8 oz. packages cream cheese, softened
2 c. sugar
2 c. brown sugar
2 tsp. vanilla
1 tub caramel apple dip
1 bag Heath pieces
Mix together cream cheese, sugars and vanilla. Smooth into bottom of 9 x 13 baking dish. This is the first layer. For the second layer, smooth caramel dip over cream cheese mixture. Sprinkle most of a bag of Heath pieces over top. Serve with fresh cut apples. To keep apples from turning brown, dip in lemon juice or salt water.
Smothered SteakSubmitted by: Nicki Burgoon, student
1 1/2 to 2 lbs. beef cubed steaks
flour
1 10 3/4 oz. can condensed cream of mushroom soup
1 4 oz. can sliced mushrooms, drained
1 package dry onion soup mix
Dust steak lightly with flour. Place in slow cooker. Combine mushroom soup, mushrooms and onion soup mix in medium bowl; pour over steak. Cover; cook on low for six to eight hours. Makes four servings.
Layered PotatoesSubmitted by: Chartwells Foodservice
10 potatoes
2 sticks butter
parsley to layer
Italian parmesan cheese
bread crumbs Italian style
salt as needed
Italian seasoning
foil to cover dish
Heat oven to 350 degrees. Slice potatoes and start layering in a 9 x 13 inch pan with non-stick spray. After each layer, put a dab of butter and parsley. Sprinkle cheese and bread crumbs all over first layer. Continue the same way until finished. Cover dish with foil and bake for 30 minutes. Remove foil and continue to cook until done. Be careful not to let potatoes stick to the bottom. Bake for 1 hour, 30 minutes.
Butterscotch Chip CakeSubmitted by: Amy Bowman, teacher
2 c. milk
1 3 oz. package cook-and-serve vanilla pudding
1 package yellow cake mix
1 10-11 oz. butterscotch chips
1/2 c. chopped pecans
Combine milk and pudding. Bring to a boil. Stir constantly. Remove from heat, stir in cake mix (batter will be lumpy). Pour into 9 x 13 pan. Sprinkle with butterscotch chips and pecans. Bake at 350 degrees for 30 to 35 minutes. Cool.
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