Recipes from Louise
By Louise McClain Special to The True Citizen

Once again school bells are ringing! These tasty lunch and snack recipes will provide energy for your hungry students and hopefully boost their brainpower.

Super Sub

1 medium hero roll
4 to 6 slices of thinly cut cheese and/or
luncheon meats
4 thin tomato slices
½ cup shredded lettuce
2 tsp. vegetable oil
2 tsp. red wine vinegar
Salt and pepper to taste

Slice the hero roll in half lengthwise and scoop out some of the soft bread inside. Line both sides of the roll with your child's favorite cheese and luncheon meat. Top with the tomato slices and shredded lettuce. Sprinkle the surface evenly with the oil and vinegar and season with salt and pepper and any special additions. Close up the sandwich, then cut it in half and wrap it in plastic wrap or aluminum foil. Makes 1 large sandwich.

Special additions could be sliced onions, red, green or jalapeño peppers, pitted black olives, or sweet pickles.

Peanut Butter Banana Bread Sandwich

2 cups all-purpose flour
1 tsp. baking powder
½ tsp. baking soda
½ tsp. salt
6 TBSP unsalted butter, softened
¾ cup granulated sugar
2 large eggs
1 cup mashed ripe bananas (about 2
large bananas)
¼ cup milk
2 tsp. vanilla extract
Peanut Butter

Preheat the oven to 350 degrees and butter a 4-by-8-inch loaf pan. Lightly dust the pan with additional flour and tap out the excess. In a large bowl, stir together the flour, baking powder, baking soda, and salt. In another bowl, use a wooden spoon to cream together the butter and sugar. One at a time, add the eggs, beating well with a fork after each addition. Stir in the bananas, milk, and vanilla extract until combined. Stir in the flour mixture until it is just blended. Scrape the batter into the loaf pan and spread it evenly. Bake for 45 to 55 minutes, or until a toothpick inserted into the center of the bread comes out clean. Remove the pan to a wire rack. Cool for at least 10 minutes before removing the bread from the pan and let it finish cooling on the rack. Store the completely cooled banana bread in an airtight container at room temperature. Makes 1 loaf or about 12 slices. When sliced, spread slices with peanut butter and put together like a sandwich to enjoy.
Veggie Soup
1 TBSP olive or vegetable oil
2 large celery stalks, diced
2 large carrots, diced
1 large onion, diced
1 can (46 oz.) beef broth
2 cups water
1 can (28 oz.) whole peeled tomatoes,
chopped
2 medium potatoes, peeled and diced
½ small head of cabbage, shredded
1 package (9 oz.) frozen cut green
beans
2 medium zucchini, diced
1 can (16 oz.) red kidney or white

cannellini beans, drained
1½ cups pasta in a kid-friendly shape
Salt and black pepper to taste
Grated Parmesan or Romano cheese

In a large, heavy soup pot, heat the oil over medium-high heat. Add the celery, carrots, and onion. Cook, stirring frequently for 7 to 10 minutes or until the vegetables are tender. Add the broth, water, tomatoes, potatoes, cabbage, and green beans. Cover and simmer for 1 hour, stirring occasionally. Add the zucchini, beans, and pasta.

Simmer for 15 to 20 minutes longer, or until the pasta is tender. Season with salt and pepper and serve. Garnish with the grated cheese. Makes about 10 servings. The flavor of the soup gets better as it ages and will keep up to a week in the refrigerator. Fill kids' lunch thermoses with the soup for a nutritious meal.