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Henrico County School Cafeteria Hot Rolls (Yum!)

2 3/4 cup flour, divided
1 1/2 pkgs. dry yeast
4 teaspoons sugar
4 teaspoons dry milk
1 1/2 teaspoons salt
1 tablespoon shortening
1 1/4 cup warm water
1/4 cup butter, melted


In large bowl, combine 2 1/2 cups flour, yeast, sugar, dry milk, salt and shortening. Add warm water all at once and stir for six minutes. Turn out onto surface dusted with remaining flour. Knead until flour is well blended, about 3 minutes. Place dough in smaller greased bowl. Cover and set in warm place and let rise until doubled, about 20 -30 minutes. Dip fingers into melted butter and pinch dough into 12 rolls. Place in greased 11x8 inch pan. Set in warm place and let rise again until doubled. Bake in preheated 400 degree oven about 20 minutes. Remove from oven and brush with melted butter. Makes one dozen rolls.


Special note: We have gotten this recipe before, but the recipe would make enough rolls for an army of school kids. One barrel of this, 40 cups of that, etc. Thanks to Vicky Wright Covington, class of '74, for this really good, really USABLE recipe.

Carneal's Cheeseburger

Makes One Cheeseburger

lb of lean ground beef

onion diced 1 slice of American cheese

1 hamburger bun (large enough for a lb patty)

1 tsp olive oil and 1 tsp butter

Take half of your diced onion and mix it thoroughly with the lb of ground beef and set the other half aside. In a skillet (cast iron works great) heat your tsp olive oil and cook your onion/burger patty taking great pains in smashing it down as it cooks with your spatula just like they did at Carneals.

In another skillet (any kind will do) melt your butter and spread it around. Place your bun in this skillet and heat it to your liking and press it down lightly to slightly toast each side. Try not to flatten it.

When your burger is flat and done, place the rest of your onions on top of the patty and lay your slice of cheese on top of the onions allowing it to melt enough to trap the onions on the patty. Place cooked burger on bun and add mustard to Mr. Carneals liking and chow down.

Special note: I never ate a hamburger with mustard and onions anywhere but Carneals. I was a lettuce and tomato person. Mr. Carneal just decided that this was the way I should eat a cheeseburger and served it to me this way. I liked it so much I never changed my order the rest of the time I ever ate there. Now if you must have yours differently, adjust the recipe to taste. - JA

WHEN THE SUMMER HEAT has you thirsting for the perfect refresher, mix up a glass of this old-fashioned limeade. Then sit back, close your eyes, and sip slowly through a long straw. It'll take you back to those awesome limeades served up by the Center Pharmacy in Highland Springs. Some things never change.


Limeade

Ingredients:
1 lime
1 Tablespoon superfine bar sugar
Seltzer water
Shaved ice

Mixing instructions:
Cut lime in half and squeeze both pieces into a tall glass to get as much juice as possible Drop the lime halves into the glass and sprinkle with the sugar. Mash the sugar into the lime with a long-handled iced tea spoon. Place a large scoop of shaved ice in the glass. Add cold seltzer water to fill. Oooh! Ahhh...........


American Legion Brunswick Stew

BRUNSWICK STEW comes by way of the southeastern Native-American dish succotash. This particular recipe is good. However, it tastes best on Fourth of July and on Labor Day cooked by a bunch of guys in envelope shaped hats in a big iron cauldron under pine trees.

Be sure and place your cauldron near the "Win a Goldfish" toss game!

Ingredients

3-3½ pound broiler-fryer chicken, cut up

2 cups water

½ teaspoon salt

¼ teaspoon pepper

Dash of ground red (cayenne) pepper

2- 16 ounce cans of whole tomatoes drained

1 pkg (10 ounces) of frozen corn or 1 can (17 ounces) of whole corn undrained

1 pkg (10 ounces) of baby lima beans or 1 can (16 ounces) of baby lima beans undrained

1 medium potato, cubed (about 1 cup)

1 medium onion, chopped (about ½ cup)

another ½ cup of water

2 tablespoons of all purpose flour

Place chicken, giblets, neck, 2 cups of water and the salt into a 5 quart Dutch oven or pot. Heat to boiling; reduce heat, cover. Simmer about 40 minutes or until the juices of the chicken run clear.

Skim the fat from the broth. Remove the skin and the bones (make sure you get them all). Return the chicken to the broth . Stir in pepper, cayenne pepper, tomatoes, corn, beans, potato and onion. Heat to boiling; reduce heat. Simmer uncovered 45 minutes. Shake ½ cup water and flour in a tightly covered container. Stir into stew. Heat to boiling, stirring constantly. Boil and stir 1 minute. 8 servings 390 calories per serving.

Spoon into cardboard containers. Eat, be merry and win a goldfish! Then go listen to your Short Cross CD.

 
 
Cafeteria Menu:
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Fudgies


Recipe sent by Diane Fields (Grosz), Class of `79

2 Tbsp cocoa

1 stick butter

2 cups sugar

1/2 cup milk

1 tsp vanilla

1/2 cup peanut butter (Jiff works the best - seriously)

2 1/2 cups oatmeal (not instant!)

Combine sugar and cocoa, add to melted butter and milk. Cook on medium high temp, stirring constantly. Cocoa mixture is done when soft ball forms in cold water. (Generally about 2 minutes of boiling).

Remove from heat. Stir in vanilla and peanut butter. When peanut butter is melted, add oatmeal. Add more oatmeal by the Tablespoon, if needed, to thicken. Remember, it is easier to thicken it than it is to thin it, so add the oatmeal slowly and mix completely before adding any more.

Drop by spoonfuls onto waxed paper or into cupcake papers.

Ready to eat in 10 minutes!!

Best with a nice cold glass of milk!!

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