Page 8 - Copyright 2013 - Pamplin Media Group

food
Sloppy Joe sandwich, French fries,
milk and ice cream sandwich was the
favorite menu of Andrew
Edwards, executive
director of the Lakewood
Center for the Arts.
Egg salad sandwich on
wheat with potato chips
and apple juice filled the
bill for Chuck O’Leary,
executive director of the
Lake Oswego Chamber of
Commerce.
“I always took my lunch because I
was a fussy eater. PBJ, tuna, etc. were
always good until the
school offered wiener
wraps – YUM! That was
usually on Friday and I
always bought and ate
my entire lunch, when
oftentimes I would
throw the homemade
lunch my mom made for
me in the garbage can. Today wiener
wraps are not on my radar screen and
I have not had one since fourth grade
at John Jacob Astor Grade School, but
I can still smell them cooking down
the hall from Mrs. ??? class. See, I can
remember the food but not the teacher!
What does that say about me?”
– Geri Grasvik, owner The Pine Needle
School bells will soon be ringing welcoming students back to the
classroom. That brings up an issue: what to pack for school lunches?
In an effort to give you some inspiration, several community leaders
were asked what they enjoyed eating during their school years. Read
on for some inspiring menus.
Community leaders share
their school day favorites
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Itwouldn’t be back-to-school timewithout the clothes
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Page 9
Memories of school lunches...good and bad!And Peggy
Dickerson’smust-try cookie recipe!
Page8
SHOWCASING
EVERYTHING
LOCAL IN
LAKE OSWEGO
shopping
food
SEPTEMBER2013
ASPECIALPUBLICATIONOFTHELAKEOSWEGOREVIEW
Principal Ambitions
LakeridgeandLakeOswegoprincipalsshare their inspirations,
challengesandgoals for thecomingschoolyear Page4
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LAKE OSWEGO REVIEW SEPTEMBER 2013 8
Need a refresher
course on school
lunches?
“Ah, memories. The hard plastic trays, the stainless steel
cutlery, the cafeteria ladies in their uniforms. I loved the
‘hot lunches’ in school and remember feeling sorry for the
kids who had to bring sack lunch (although I missed the
opportunity to eat holes in the baloney in
a sandwich to make a mask or pop that
lunch bag and blast the room). I thought
that the lunches were a bit of a lottery and
there were definitely things I didn’t like:
fish sticks, limp fries, Spanish rice – from
what part of Spain exactly did that recipe
emanate? But the Sloppy Joes were fun,
turkey with mashed potatoes and gravy, and
I always liked the sherbet/ice cream cup with the wooden
spoon. “We did pack lunches for our kids, filling five catego-
ries – sandwiches, vegetables (usually carrots and celery),
fruit, a juice box and a treat, a fave of which were colored
Oreos around holiday time. Not a particularly thrilling lunch.
They tell me that what they most enjoyed were the notes we
included.
– Bill Baars, executive director of the Lake Oswego Public Library
Story by Barb Randall
Photography by Vern Uyetake
Andrew Edwards
Geri Grasvik
Chuck O’Leary
Bill Baars
Pastor Keith Dickerson and his wife, Peggy, of Hope Com-
munity Church in Lake Oswego share these memories:
“Peggy’s favorites included Spanish rice and fresh yeast
rolls. She grew up in
Illinois. I grew up in
Georgia. Mine was
turnip greens and have
over cornbread. I also
remember hot yeast rolls
where we would spoon
our chocolate pudding on
top for dessert.
“Peggy packed most
of our four kids’ lunches
with an assortment of
sandwiches, fruit, carrots and chips,” said Keith.
Ah, but the best lunches will include a little something
sweet, and Peggy shares this recipe for her Outrageous Choco-
late Chip Cookies. They will be perfect for that first day of
school lunch and as an afterschool snack.
Peggy and Keith Dickerson
Recipe
“Ah, memories. The hard plastic trays,
the stainless steel cutlery, the cafeteria ladies
in their uniforms.”
Peggy’s Outrageous Chocolate Chip Cookies
Makes about 2 dozen cookies
I found the recipe on the back of a flour bag about 15
years ago when living in Georgia and it has been a favorite
of my family. When we lived in Atlanta I made these cook-
ies weekly for a while as gifts to guests who visited our
church. One helpful hint I found in baking them is using
an AirBake cookie sheet.”
½ cup granulated sugar
1/3 cup packed brown sugar
½ cup butter, softened
½ cup peanut butter
½ teaspoon vanilla
1 egg
1 cup all-purpose flour (I use whole wheat baking flour)
½ cup quick cooking or regular oats
1 teaspoon baking soda
¼ teaspoon salt
6 ounces semisweet chocolate chips
½ cup chopped pecans
Heat oven to 350 oF. Beat sugars, butter, peanut butter,
vanilla and egg in medium bowl with wooden spoon until
creamy and well blended. Mix in flour, oats, baking soda
and salt. Stir in chocolate chips and pecans.
Drop dough by rounded tablespoons about 2 inches
apart onto ungreased baking sheet.
Bake 10 to 12 minutes or until light golden brown. Cool
1 minute before removing from cookie sheet.
Enjoy! Peggy Dickerson