November is the month to purchase a Monroe community cookbook. Just like its citizens, some recipes are "tried and true," while others are unique variations of the same or special just on their own. All 400 plus dishes have been donated by Monroe residents or businesses, including many from the school's elementary students. The executive chef at the Red Onion restaurant, Gary Henz, also contributed a few recipes, one being the outstanding Rum Runner Shrimp.
Tan Today, MacDonald's Insurance, Riley's Furniture (in the new mall), Finke's IGA, and the Red Onion will stock and sell them for $10, with all proceeds going to the Monroe Area Community Foundation. Cookbooks will also be sold at the foundation's booth at Christmas on the Plaza on November 21 from 10-6 pm. The profit will be used to benefit the residents of the Monroe area by providing monies for grants and scholarships. For more information about the cookbooks, call Gina Miltenberger at 513-623-0874.
As an advanced preview, Gloria Miltenberger has graciously provided her treasured family recipe below:
MACARONI AND CHEESE RECIPE
Ingredients: 1 pound Creamettes elbow macaroni, 5 quarts of water, 1 tablespoon salt, 1/2 gallon Vitamin D milk (save two cups for thickening of sauce), 1.5 pounds of Velveeta Cheese, 1 stick of butter (real butter), 1 teaspoon salt (more, if desired), 2 teaspoons of white pepper, 1 teaspoon paprika, 1 cup bread crumbs (finely crushed), 8 tablespoons white flour for thickening
Instructions: Bring water with salt to a boil in a large pan; add 16 oz. of elbow macaroni to pan and stir several times while cooking for 7 or 8 minutes, or to desired texture. Drain pasta. Return drained pasta to large pan. (Set pan aside off burner.) For sauce, combine in medium pan on medium heat all milk except two cups for thickening, cheese (sliced or cubed), butter, salt, white pepper, and paprika. Stir often until all cheese and butter are melted.
In a rather small container with lid, pour two cups of milk into it with the flour, put on lid of container (jar) and shake until smooth. Add to large pan of sauce and stir (to avoid sticking on bottom of pan) until slightly thickened. Add sauce to large pan of cooked pasta and blend well evenly. Transfer combined pasta and sauce into a buttered casserole or baking pan. Sprinkle crushed bread crumbs evenly over top and bake at 325 degrees until bread crumbs are browned. Remove from oven and let stand a few minutes before serving. Makes approximately 10 to 12 servings. Store unused portion in refrigerator. Good for several days. ENJOY!