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School Fundraiser Tempts Taste Buds

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By SUZANNE M. SCHMIDT

In The Loop

Published: January 30, 2009

WESLEY CHAPEL - The PTSA at Long Middle School thinks it has a fundraiser people can sink their teeth into.

The group has rolled out a recipe book chock-full of tempting dishes supplied by members of the school community. Rhonda Shaw, president of the PTSA, said she loves "Recipes From the Ranch" and she hopes others will, too.

"Fundraising is more difficult at the middle school level," Shaw said. "We wanted to try something different, do something people could get excited about. We had a lot of hard work put into this. We had the faculty, the staff and the students turning in recipes for this book."

The book, at $10, has 250 recipes for appetizers, soups, salads, dinners and desserts as well as some helpful hints, such as how much to make for different servings and how to cut down on odors when cooking cabbage or cauliflower.

"I tried to put in the recipes that I have had before so I knew they were good," said Dee Stephens, third vice president of the PTSA. "I didn't include recipes I didn't think anyone would cook. So nothing is too complicated or requires too many ingredients."

The PTSA is raising the money so it can fund programs for students and their families. In the past, the group brought speakers to the school and supplied funding to teachers.

"All the money we raise goes to the school," Shaw said. "We have had speakers come to the school to talk about the importance of literacy. We have paid to have the pianos tuned for the band department. And we have given funds to teachers for programs like the Odyssey of the Mind."

The PTSA had about 300 recipe books left. The books are available in the front office of the school, 2025 Mansfield Blvd., in Wesley Chapel.

The PTSA plans to have a second annual Round Up in March where the recipe book will be for sale. Festivities will include carnival games, bounce houses, a rock climbing wall, bingo, a disc jockey, a dunk tank, quad bungee and a gift basket drawing.

The PTSA also is encouraging parents to attend the second general board meeting at 6 p.m. Tuesday to learn about the Pasco County Sheriff's Office Find Me program.

For information, call (813) 346-6200.

RECIPES FROM THE RANCH

These recipes are in "Recipes From the Ranch," a fundraising publication put out by Long Middle School PTSA.

Mrs. Brown's Famous Shrimp Scampi

Ingredients:

11/2 pounds shrimp-deveined and peeled

1 French baguette, cut into 1/2 inch slices

1/2 pound light butter

1/4 cup parsley

3 tablespoons lemon juice

1 teaspoon oregano

3 tablespoons garlic

1 small can black olives, cut in halves

1 small bunch scallions, chopped

4 ounces cherry tomatoes, quartered, salt and pepper to taste

Directions: Heat oven to 400 degrees. Melt butter in a shallow glass baking dish. Add all seasonings and lemon juice to hot butter. Mix shrimp, black olives, scallions and cherry tomatoes into the hot seasoned butter mix. Return to hot oven for 10 minutes or until shrimp turns pink. Do not overcook. Line a glass pan with baguette slices. Bake slices until done. Spoon shrimp mixture onto baguettes. Enjoy.

Recipe supplied by Principal Beth Brown

Seafood Pasta

Ingredients:

1 16-ounce package of medium pasta shells

1 pound scallops

6 tablespoons olive oil

1 cup fresh mushrooms, sliced

3/4 cup minced green onion

2 tablespoons minced garlic

1 pound medium shrimp

1 pound crabmeat

2 cups dry white wine

6 teaspoons lemon juice

1/2 cup butter

1/4 cup chopped parsley

Directions: Bring large pot of salted water to boil. Add pasta and boil for 8-10 minutes. Drain. Heat oil in large pot over medium heat. Saute mushrooms, green onions and garlic until tender. Stir in crab, shrimp and scallops for five minutes until shrimp are pink. Stir in wine, lemon juice and butter. Toss pasta with seafood sauce and parsley. Cook until pasta is heated through.

Recipe from Assistant Principal Jill Briscoe

Gooey Cake

Ingredients:

1 stick butter or margarine

1 box yellow cake mix

3 eggs

1 box powdered sugar

1 8-ounce package cream cheese

Directions: Melt butter in a 9-by-13 baking dish. Add yellow cake mix (powder form). Add 1 egg. Mix well, then pat bottom of baking dish. In a separate bowl combine 1 box powdered sugar, 2 eggs and package of cream cheese. Mix well, then pour on top of patted-down mixture in baking dish. Bake at 350 degrees for 30 to 40 minutes. Top will appear almost original color, with a slightly golden tint. Serve at room temperature or refrigerate. This is sweet, so serve in small pieces. Maybe 11/2- to 2-inch squares.

Recipe from Amanda Runyan

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