Although Douglas County Schools are only in session for three days this week, they still celebrated National School Lunch week for the duration. The theme, “School Lunch Recipes for Success,” is all about sharing favorite recipes of the past.

National School Lunch Week this year emphasizes healthy foods with an option to eat a “blast from the past” to give students a taste of items that they remember from home and the old school cafeteria.

Elementary school students across the county were able to enjoy made-from-scratch lasagna on Thursday from a recipe served in Douglas County school cafeterias of days gone by.

“Lasagna is not on the regular menu anymore,” said Mirror Lake Elementary School Food Service Manager Paula Holloway.

Cafeteria workers at Mirror Lake Elementary School stirred large pots of homemade sauce Wednesday in preparation of the popular Italian delicacy that would be served the next day. Enticing, mouth-watering aromas filled the cafeteria during Thursday’s lunch periods, as large pans were brought out onto the serving line for students to select and devour.

Today, to celebrate school lunch week. the Douglas County School Nutrition Department is bringing back their age-old and ever-popular Peanut Butter Bars — now often requested and reserved for school system catering events.

It is expected that many Douglas County parents and grandparents will remember the aroma of made-from-scratch lasagna while they were in school, and who could forget sinking their teeth into a freshly baked Peanut Butter Bar?

The school nutrition staff scaled down their school-sized recipes and shared them with our readers to make at home and enjoy. Each recipe serves 12.

SCHOOL LUNCH RECIPES

• Best Ever School Peanut Butter Bars

(Scaled for 12 - one bar servings)

9 Tbs. plus 1 7/8 tsp. margarine

9 Tbs. plus 1 7/8 tsp. brown sugar

6 Tbs. plus 1 1/4 tsp. peanut butter

1/3 tsp. salt

1 1/4 large eggs

9 Tbs. plus 1 7/8 tsp. granulated sugar

5/8 tsp. vanilla extract

1 cup, 3 1/4 Tbs. flour

5/8 tsp. baking powder

1 cup, 3 1/4 Tbs. quick oatmeal

Cream margarine, granulated sugar, brown sugar.

Mix in eggs, peanut butter, vanilla, salt, soda.

Add flour and rolled oats.

Spread dough in greased cake pans - packed hard.

Bake 20-25 minutes at 350 degrees F.

While warm, spread with Peanut Butter Icing.

Cut in servings.

ICING

8 Tbs. plus 3/4 tsp. powdered sugar

1 Tbs. plus 2 1/2 tsp. milk

1 3/8 oz. peanut butter

1/4 tsp. vanilla extract

1/4 tsp. salt.

Blend icing ingredients together in mixing bowl and beat until creamy and smooth. Spread icing over top of baked peanut butter bars.

 

• Homemade Lasagna

(Scaled for 12 servings)

SAUCE

9 5/8 oz. Turkey crumbles

5 7/8 oz. onions, chopped

1 1/2 oz. granulated garlic powder

1/4 tsp. black pepper

2 7/8 tsp. parsley

2 1/4 tsp. basil

2 1/4 tsp. oregano

3/4 tsp. marjoram

1/4 tsp. thyme

1 quart plus 7/8 cup tomato sauce

Heat turkey crumbles. Add onions and granulate garlic and cook for 5 minutes.

Add pepper, parsley, canned tomato sauce and seasonings. Heat to boiling, uncovered. Remove from heat.

Lasagna noodles, cooked according to package or use uncooked-type noodles

15 3/8 oz. mozzarella cheese

TO ASSEMBLE

Lightly coat baking pan with cooking spray and cover the bottom of pan with enough sauce to cover.

Layer with noodles, sauce and cheese, ending with mozzarella cheese on top.

Cover pan with foil and bake in 350 degree F. oven for 1 1/4 to 1 1/2 hours. Remove pan from oven, uncover and let sit for 15 minutes before serving.

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