Burger reigns in Montini High School cafeteria
It may not be worthy of David Letterman, but Carol Burger still feels pretty happy that the cafeteria at Montini Catholic High School in Lombard makes the students' Top 10 list of reasons they like the school at the end of each year.
As food service director Carol knows how hard it can be to please teenage palates accustomed to fast food and prepared entrees.
"It's a guessing game with kids," she says. "Every day is a challenge."
Carol and her crew serve about 325 full meals every day plus sides for student who bring a lunch.
Sometimes she overhears "Ewww, that's gross," from kids standing in line, sometimes she hears "No, it's really good."
"A lot of them, when they come back on college break, come in and have a sandwich with us. They miss the food," says Carol.
Apparently the "ahhhs" have it.
On the menu: Carol's famous sloppy joes, homemade soups and stew in bread bowls, pulled pork and pizzas-with-a-twist, like chicken fajita or barbecued chicken toppings.
"They do not like fish; that's a biggy," she says. Anything new is likely to face turned-up noses.
"They are creatures of habit," she says. "Sometimes it takes three to four times, bringing it back, before they'll finally try it."
Though she has worked in the cafeteria 11 years and has been food director since 2002, Carol sees little improvement in the students' nutritional awareness.
"They're kids, they're hungry," she says. "They are not begging for salads."
Carol's famous 5-ounce, super-soft chocolate chip cookies are a gotta-have. If they're not on the menu, "it's like you took their right arm off.
"They do a test," she says. "They put it on a finger and see if it bends. If it doesn't you didn't pass."
A former dental assistant with a degree in nutrition, Carol pays close attention to her own diet at home in Elmhurst. The diabetes she developed during her pregnancies recurred 15 years later.
"I really started paying attention to labels, carb counts, and started using more fresh vegetables and fruits."
Carol's Bananas Foster is a reduced-fat-and-sugar version of the original. Flavored with dark rum, it won't make the menu at Montini, but this is a good company dessert for home.
A student favorite is Best-Ever Sloppy Joes, an old family recipe Carol ate at communions, graduations and other special events.
"People who don't like sloppy joes are beggin' me for the recipe," she says. "It just has such a nice balance of sweet and sour."
For an appetizer or salad, Shrimp Antipasto is a winner. Carol reduced the olive oil and substituted reduced-fat salami for the full-fat version.
"It still has the same great taste as the original," she says.
Put it on your Top 10 List of best new recipes to try.
Best-even Sloppy Joes
2 pounds ground chuck, ground turkey or soy crumbles
1 cup celery, chopped
1 cup onion, chopped
1 cup ketchup
½ cup water
2 tablespoons Worcestershire sauce
2 tablespoons white vinegar
2 tablespoons brown sugar
1 teaspoon chili powder
1 teaspoon dry mustard
¼ teaspoon black pepper
Garlic powder to taste
8-10 hamburger buns
In a large skillet over medium-high heat, brown ground chuck; drain.
Stir into the skillet the celery, onion, ketchup, water, Worcestershire, vinegar, brown sugar, chili powder, dry mustard, pepper and garlic and mix well. Bring to boil. Reduce heat and simmer 2 hours or until celery and onion are tender. Spoon onto buns.
Serves eight to 10.
@Recipe nutrition:Nutrition values per serving: 260 calories, 3.5 g fat (0 g saturated), 32 g carbohydrates, 1 g fiber, 27 g protein, 35 mg cholesterol, 570 mg sodium.
Shrimp Antipasto
1½ pounds cooked medium shrimp, peeled and deveined
6 ounces provolone cheese
6 ounces pitted ripe olives, drained
4 tablespoons olive oil
1 cup red wine vinegar
2 tablespoons Dijon mustard
1 cup water
2 tablespoons honey
½ teaspoon salt
½ teaspoon ground black pepper
4 ounces reduced-fat salami, cut into cubes
1 large red bell pepper, seeded and cut in squares
Place shrimp, cheese and olives in large, resealable plastic bag.
In a small bowl, whisk together oil, vinegar, mustard, water, honey, salt and pepper. Pour over shrimp mixture and seal; refrigerate 6 hours, stirring occasionally. Before serving, add salami and red peppers to bag; toss well and drain. Arrange on platter and garnish as desired.
Serves eight.
@Recipe nutrition:Nutrition values per serving: 290 calories, 18 g fat (5 g saturated), 7 g carbohydrates, 0 g fiber, 26 g protein, 185 mg cholesterol, 770 mg sodium.
Low-fat Bananas Foster
6 6-inch fat-free tortillas
2 tablespoons light butter, divided
¾ teaspoon cinnamon, divided
2 tablespoons sugar substitute
3 bananas
¼ cup dark rum
½ cup caramel sauce
3 cups Low-fat vanilla ice cream
Heat oven to 425 degrees.
On baking sheet brush tortillas with 1 tablespoon melted butter. Combine teaspoon cinnamon with sugar substitute, sprinkle over tortillas. Bake 5 minutes.
In nonstick skillet over medium-high heat melt remaining 1 tablespoon butter. Add sliced bananas and cook 1 minute. Remove pan from heat and add rum. Return to heat and cook until reduced to about 1 tablespoon. Add caramel sauce and remaining cinnamon and heat through.
Top each tortilla with ice cream and banana mixture.
Serves six.
@Recipe nutrition:Nutrition values per serving: 370 calories, 8 g fat (2.5 g saturated), 65 g carbohydrates, 3 g fiber, 7 g protein, 10 mg cholesterol, 350 mg sodium.