Are You A FOODIE?

Back to School Survival Kit

So You Think You Can Cook?

by Karl Merten

It’s been said that the way to a person’s heart is through their stomach. But when watching little children play with and devour their food it is an all over adventure and  one of life’s simple pleasures!   Introducing Mathew Merten, our third child, born on June 1, 2008.  As you can see Mathew has a good appetite and for the most part will eventually wear and eat anything served him.  He especially loves spaghetti, pizza, cheese, chicken, minestrone soup, blue berries and bananas.  As parents, my wife and I are very consciences about what we feed our children.  Keeping them away from high sugared drinks and sweets, while trying to provide a balance of fruits, vegetables, proteins and grains whenever possible, is a challenge with all ages.  By no means is a one year old a representative of back to school, but they’re so cute even at their messiest, aren’t they!

Back to school for Mom and Dad is bitter sweet.  On one hand it is hard to get them up, dressed, fed and out the door to meet the bus or ride.  But once out the door is it such a relief to have them out of the house and busy again.  Towards the end of summer I think the kids have grown quite attached to the sofa and every time they get up there is a trail of empty dishes to collect.  Back to school is a good thing.  To celebrate this blessed event and to help keep your kitchen tidy, my restaurant is offering a kids eat half price special.   A very popular item for the kids is our macaroni and cheese.  It is a bit different from the standard Velveeta flavored mac and cheese from a box.  It is home made and very simple to make when a side dish is needed.  It is a great side dish for baked chicken, pork chops, ham steaks, or stews.  I hope you enjoy this timeless classic.
Mac & Cheese              Serves 6

A creamy macaroni and cheese recipe, made with cheese sauce, cooked macaroni, and seasonings. Top this with buttered bread crumbs, if you wish.
Ingredients:
·    5 cups cooked macaroni (8 ounces raw)
·    4 tablespoons butter
·    4 tablespoons flour
·    1/4 teaspoon salt
·    1/8 pepper, or to taste
·    2 cups milk
·    3/4 cup shredded sharp Cheddar cheese, or a blend of cheddar, mozzarella, parmesan
·    paprika, optional
Preparation:
In a saucepan, melt butter over medium-low heat. Stir flour into the butter until smooth and bubbly. Stir in salt. Gradually add milk, stirring constantly. Continue to cook, stirring constantly, until thickened. Add cheese and continue to cook and stir until melted. Pour in cooked macaroni or favorite pasta and you’re ready to serve.  An alternative presentation is to pour macaroni and cheese sauce mixture into a greased baking dish, sprinkle with buttered bread crumbs with parmesan cheese and bake in a preheated 350° oven for 20 minutes, or until hot and bubbly.