School Lunches : How to Beat the Lunch Box Blues : Menus: The littlest food critics--caterers come up with new twists on old favorites in an attempt to please them.

Having a hard time figuring out what to pack in your child’s lunch box? You’re not alone. When we asked some of the best caterers in town to come up with interesting new ideas for school lunches, the repetition was amazing. There were lots of peanut butter sandwiches, chicken or turkey in abundance, and more celery than you can shake a stick at. For dessert--cookies, of course.

There’s a lesson here; these caterers understand the aesthetics of eating. They know that no food critic is more exacting (or more of a traditionalist) than a child, and that the last thing any kid wants is to show up at school with Mom’s latest experiment.

When it comes to kids, caterers know enough to stick with the tried and true. And we know that if you try these recipes, your kids will be very happy when lunchtime rolls around.

From Don Ernstein, owner of Wonderful Parties, Wonderful Foods, (213) 933-6211

Peanut Butter, Banana and Jam Spirals Homemade russet potato chips Carrot curly Q’s Gooey Bars Fresh or bottled apple juice PEANUT BUTTER, BANANA AND JAM SPIRALS

1 loaf Pullman white bread, sliced 1/2-inch thick, lengthwise

Peanut butter

Ripe banana

Favorite berry jam

Trim crusty sides off bread slices. Flatten slices by rolling lightly with rolling pin. Spread sliced bread liberally with peanut butter and jam. Place banana on top of mixture.

Roll long side, jellyroll-fashion. Wrap tightly in plastic wrap. Refrigerate 3 hours. Cut log into 2-inch lengths.

GOOEY BARS

1/2 cup butter

1 (18.5-ounce) box butter recipe golden cake mix

4 eggs

1 (8-ounce) package cream cheese, softened

1 pound powdered sugar, sifted

Cream butter until light and smooth. Add cake mix and 2 eggs. Beat until smooth. Turn into greased 13x9-inch baking pan.

Beat cream cheese and powdered sugar until smooth. Beat in remaining eggs until well blended. Gently pour over cake batter, spreading to edges. Bake at 325 degrees about 30 minutes. Cool and cut into squares. Makes about 12 servings.

Note: Sweetness in topping may be cut down by using 1/2 to 3/4 pound powdered sugar. For lemon flavor, add 2 tablespoons lemon juice and 2 teaspoons grated lemon zest to topping.

From Joann Roth, president, Someone’s in the Kitchen, (818) 343-5151

Breast of turkey salad on 7-grain bread with lettuce and tomato or bacon, tomato and lettuce on whole-wheat toast or fresh ground peanut butter with bananas and clover honey on whole-grain bread Julienne carrots and celery sti c ks with yogurt ranch dressing or homemade kosher pickles or black bean or blue tortilla chips or cheese wedges and crackers Strawberries and seedless grapes in summer , Apples and pears in fall Low - fat milk or fresh fruit juice Carrot Cupcakes or jumbo granola cookies or caramel apples or caramel popcorn balls with toasted almonds CARROT CUPCAKES

2 cups sugar

1 1/2 cups oil

4 eggs

2 cups flour

2 teaspoons baking soda

2 teaspoons ground cinnamon

1 teaspoon salt

1 1/2 tablespoons vanilla

3 cups grated carrots

1 cup chopped pecans

Cream Cheese Frosting, optional

Combine sugar, oil and eggs in large bowl, blending well. Mix flour, baking soda, cinnamon and salt together thoroughly. Add with vanilla to egg mixture, mixing lightly. Stir in carrots and nuts.

Pour batter into well-greased 3-inch muffin tins. Bake at 350 degrees 25 minutes or until wood pick inserted in centers comes out clean. Remove from oven and cool on wire rack.

Spread tops of cupcakes with Cream Cheese Frosting. Makes about 24 cupcakes.

Cream Cheese Frosting

1 (8-ounce) package cream cheese, softened

1/2 cup butter

1 pound powdered sugar, sifted

1 teaspoon vanilla

2 cup chopped pecans

1 (5-ounce) can crushed pineapple, drained

Cream together cream cheese and butter. Beat in powdered sugar and vanilla. Stir in pecans and pineapple.

From Daryl Trainor, Village Catering and Food to Go, (213) 337-1818

Fried chicken leg

Tortellini salad

Banana Bread

BANANA BREAD

6 very ripe bananas

1 cup oil

2 cups sugar

4 eggs

2 1/2 cups flour

2 teaspoons baking soda

1/2 teaspoon salt

1/2 to 1 cup chopped nuts, optional

Puree bananas in food processor. Set aside.

In mixer bowl, beat together oil and sugar. Add eggs, one at time, beating each until blended. Add flour, soda and salt and beat until just blended. Blend in bananas, then stir in nuts. Turn mixture into greased 12-cup Bundt pan.

Bake at 350 degrees 1 hour, or until top is browned and tester comes out clean. If top browns too much toward end of baking, cover with foil. Makes 1 large banana bread.

From Pauline Parry, owner, Parry’s Catering, (213)-287-0174

Oriental Chicken Drumettes Cheese Straws With Poppy Seeds Celery sticks filled with cream cheese and pear chutney Flap jacks (oatmeal cookies) Fresh fruit ORIENTAL CHICKEN DRUMETTES

1/8 cup red wine vinegar

1/2 cup soy sauce

1/2 cup sugar

1/2 teaspoon ground ginger

1 1/2 teaspoons ground garlic

2 pounds chicken drumettes

Combine red wine vinegar, soy sauce, sugar, ginger and garlic. Stir well to blend. Pour over drumettes in large shallow glass baking dish. Bake at 250 degrees 2 to 3 hours. Makes about 4 servings.

CHEESE STRAWS WITH POPPY SEEDS

1 cup flour

1/4 cup cold butter

1/2 cup shredded sharp Cheddar cheese

1/2 teaspoon dry mustard

1 egg yolk

Cold water

1 1/2 to 2 1/2 tablespoons butter

Poppy seeds

Combine and mix flour, butter, cheese and mustard in bowl. Make well in center. Stir in egg yolk and just enough cold water to bind. Knead lightly until smooth. Roll on floured board into 16x12-inch rectangle.

Sprinkle over poppy seeds (as desired), pressing into dough. Cut into straws and twist. Place on lightly greased baking sheets. Bake at 375 degrees about 10 minutes. Makes 48.

From Jean Brady, L A. Celebrations, Los Angeles, (213) 837-8900

Roasted turkey on Jean Brady’s Rosemary-Raisin Bread Fresh fruit salad Celery sticks and olives Chocolate chip-oatmeal cookies ROSEMARY-RAISIN BREAD

Flour

2 teaspoons yeast

2 teaspoons salt

3 tablespoons chopped rosemary

1/2 cup extra virgin olive oil

2 cups warm water

1/3 to 2/3 cup raisins

Combine 4 cups flour, instant yeast, salt and rosemary in large bowl. Mix in oil and water. Knead in enough flour (about 1 more cup) to make smooth elastic dough. Knead in raisins. Place in oiled bowl and cover with plastic wrap. Let rise in warm place away from draft until doubled. Punch down dough.

Divide into 2 portions and press each into oval length of 8x4-inch greased loaf pan. Fold down length, pinch seam together, tuck in ends and place in pans. Cover with wax paper and let rise until doubled.

Bake at 350 degrees 40 to 45 minutes, or until golden brown and crusty. Makes 2 loaves.

Note: Vary shape of bread by using other form of bread pans (such as star, heart or clover shape pans), following manufacturer’s directions.

From Claudia McQuillan, executive chef, Bristol Farms, (818) 441-5450

Treasure Island Ham Sandwiches or apple-shaped chicken-apple sandwich Champagne grapes, nectarine, peach, strawberry and blueberry salad composed to a sunshine face Rice crispy bars (plain and chocolate) shaped in trees or cacti or peanut butter-chocolate chip cookies TREASURE ISLAND HAM SANDWICHES

1 pound cooked ham, finely chopped

1 cup finely diced celery

2 tablespoons honey mustard

1/4 cup mayonnaise

Salt, pepper

1/4 cup butter, softened

8 to 12 large slices bread

2 bananas, peeled and cut into 1/4-inch thick slices

Lemon juice

Lettuce leaves

Combine ham, celery, honey mustard and 1/4 cup mayonnaise to taste in bowl. Season to taste with salt and pepper. Using fish or boat-shape cookie cutter, cut bread slices into desired form.

Spread one side of each slice bread with softened butter. Spread some of ham mixture on half of bread slices. Top with banana slices in one even layer. Cover each with lettuce leaf, cut to fit shape of bread. Cover with remaining bread slices. Wrap in plastic wrap and place in insulated lunch box packed with freezer gel. Makes 4 to 6 sandwiches.

From Elaine Maltzman, Along Came Mary, (213) 931-9082

Rice, cheese and nut loaf sandwich Carrot and celery sticks Homemade beet, yam and parsnip chips Fresh fruit Yogurt chips Chocolate Chip-Oatmeal Cookies CHOCOLATE CHIP-OATMEAL COOKIES

1 cup unsalted butter

1 cup shortening, packed

3/4 cup granulated sugar

3/4 cup dark brown sugar

2 eggs

2 tablespoons vanilla

2 tablespoons lemon juice

2 cups flour

1 teaspoon baking soda

3/4 teaspoon salt

1/2 teaspoon ground cinnamon

1/4 cup oats

12 ounces milk chocolate chips

8 ounces walnuts, chopped

Cream butter, shortening with sugars until light and fluffy. Beat in eggs, vanilla and lemon juice. Combine flour, baking soda, salt and cinnamon.

Mix dry ingredients into creamed mixture. Fold in oats, chocolate chips and walnuts. Drop by tablespoons onto greased baking sheet and bake at 375 degrees 15 to 18 minutes. Makes about 4 dozen.