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Show Wednesday, January Section E 22, Page 1 BEHS5 RING Tasty Fare For School Lunch Nina Glibbery changed ho-hu- m school lunches Into irresistible fare. By Donna Lou Morgan Tribune Food Editor When school bells ring, Nina Glibbery PARK CITY answers to a different drummer She heads for the Park City High School kitchen, ties on her apron and starts measuring, mixing, blending and cooking lunchtime specialties for more than 300 students Kitchen fun has long been a love in her life She started cooking when young I used to stand on a stool and watch my mother cook meals for our family, Mrs Glibbery recalled. When about 4 years old, I began helping, making simple specialties Mrs Glibbery said through the years observing and helping her mother, then cooking for her husband and three children, Marvin, Margaret Anne and Joy (add four grandchildren), each culinary experience has been an adventure I enjoy taking basic recipes, adding a bit of this, a bit of that to gear them to my familys tastes, Mrs Glibbery observed movSix years ago, she realized a Summit Park home, which ing into her "snow or no snow, she loves Her husband Lawrence died four years before I flipped a coin to determine if I should go to Salt Lake City to work or find a job in Park City Park City dream-come-tru- won She applied for work through the Park City School District and was hired as a school bus driver "I love kids, so I was pleased to have this job The secretary at the school district office told Mrs Glibbery the high school needed a cook I was hired four years ago I became supervisor after a year When she began cooking in the high school, many dishes were rather We needed more flavorful food I decided to adapt some home recipes for school It was almost overwhelming at first Those recipes where the ingredient list included 2 cups of flour, I increased to 30 cups, then more as numbers grew Positive response was immediate "I decided this might be the secret to increasing students' participation in school lunch It took a lot of work, but was so worth the trouble, as more and more kids ordered hot lunch Our numbers doubled Responsibilities include menu planning, ordering, cooking (I insist on everything looking good before its served), then cleaning up "Its a lot of work Its gratifying to serve a nutritious, lunch to the kids . . . then delicious, watch them enjoy it to serve a beforeRecently she got the school snack "I usually take my leftover dough and prepare scones, doughnuts, soft pretzels, cinnamon rolls, have plenty of milk and juice available The doughnuts are favorites with the kids, who really appreciate this service At lunchtime, hamburgers rate tops but students love pizza, chicken enchiladas, lasagna, barbecued chicken, orange chicken, and, surprisingly, vegetables One objective as supervisor has been presenting vegetables students would eat They really go for broccoli casserole, green bean casserole and carrots topped with lemon butter then sprinkled with chopped parsley Its a challenge to use the government commodities m tasty ways, including cheese, butter, ground beef, chicken and canned vegetables and fruits "We receive lots of these, which is wonderful because it stretches our strained budget Finding just the right recipes to utilize these commodities to good advantage is a test At home, she finds relaxation in you guessed it ho-hu- d food-servi- cooking1 I enjoy preparing breads and other pastries I love to make fancy candies like pecan logs, caramels and d chocolates During the holidays, I make about 150 pounds of candy to share with family and friends The following recipes are typical of those Mrs. Glibbery has adapted for Park City High School. Enjoy! Orange Chicken hand-dippe- 1 Nina Glibbery, Summit Park, knows ABCs of cooking as she prepares lunch specialties for Park City High School students. Mrs. Glibbery has adapted many of recipes from tried and true favorites served at home. (Nina Glibbery) chicken breasts pound teaspoon salt Vi teaspoon pepper 1 stick (li cup) butter or margarine 1 can (12 ounces) frozen orange juice concentrate 1 can (12 ounces) water Slivered almonds 1 See Page 1 rlbune Staff Photos by Dan Miller Design Sam Smith L.-- Column A ' ... , Ruth A Dougherty, West Valley City, is hoping cooks will share recipes for Greek Dolmathes. -- 1 1 V ! pes for Chicken Salad with celery, grapes and delicious dressing along with recipes for steamed bite-size Recipes for Oriental Fried Chicken carrots are requested by Stella Kirkwood Mrs R B Smith is requesting recipes for Tennessee Tipsy Cake with Hard Sauce. Dinner Mints are in the spotlight with recipes requested by Charlene Nelson, Provo She would also like recipes for Peanut Butter Cups. Michael L. Carey, Bountiful, is hoping to receive Popcorn recipes Ole L. Maxfield is requesting recipes for Noodle Supreme Casserole. Milford Reader is requesting reci with have someones favorite recipe for this delicious soup. She would also like recipes for French Onion Soup. tomato-soup-musta- sauce, laced with sliced water chestnuts. Elizabeth Carlisle is requesting recipes for her favorite candy, Pecan Rolls. Kathy Biehn, Bountiful, and Debby Apker are eager to receive recipes for Cream of Broccoli Soup or Broccoli-Cheese Soup. Recipes for Braised Sirloin Tips are requested by Mae Thoreson Wanda Christensen wants recipes for Mexican Meat Loaf. Recipes for breads that do not contain wheat flour, particularly oatmeal breads, are requested by Denise Ross Mrs. Ross explains she is allergic to wheat products but would appreciate any other bread recipes. Shannon E Watkiss writes she has lost her grandmothers recipe for Minestrone Soup. "I would love to Send recipes and requests to Donna Lou Morgan, The Salt Lake Tribune, Box 867, Salt Lake City, Utah 84110. ft |
