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10 FOUR SEASONS BREEZE | MARCH 2014 | COMMUNITY NEWS COMMUNITY NEWS | FOUR SEASONS BREEZE | MARCH 2014 11 Directions 1. heat the oven to 400 degrees. 2. in a large, heavy-bottomed saucepan, melt the butter over medium heat. add the onion and garlic, and cook to soften, 5 minutes. 3. stir in the flour to form the roux. Continue cooking, stirring constantly, until the roux goes from a light white color to a blond golden color, about five minutes. add the bay leaf, peppercorns, coriander seeds, yellow mustard seeds and the nutmeg, and cook, stirring, for two minutes to distribute the flavors. 4. Whisk in the milk a little at a time. increase the heat and bring to a simmer, stirring constantly. reduce the heat to low and cook for 30 minutes to cook out the flour flavor, stirring occasionally to make sure the flour doesn't sink to the bottom of the pan and burn. 5. remove the pan from heat and strain into a new pot, discarding the spices. add the american and half of the Tallegio cheeses, stirring until the cheese is melted and incorporated. Taste the sauce, adding 1 1/2 teaspoons salt, or to taste. 6. add the pasta and the remaining Tallegio cheese, stirring to coat the pasta completely. The mixture at this point will seem a bit wet but will thicken as it bakes. 7. Pour the mixture into a 13-by-9-inch or similar large baking dish and bake until the mixture is thickened and bubbly, about 20 minutes. The mac 'n cheese should have a nice crust on top. if not, place it under the broiler to darken a little. 8. remove from heat and cool slightly before serving. Chef 's Corner By Randy Balt tallegio Mac 'n cheese ingreDients ½ cup (1 stick) butter 1 small onion, diced small 2 cloves garlic, smashed and peeled ½ cup flour Bay leaf 1 Tbsp. whole black peppercorns 1 tsp. whole coriander seeds 1 tsp. whole yellow mustard seeds ½ tsp. freshly grated nutmeg, or to taste 6 cups milk 4 oz. american cheese, small cubes or grated 8 oz. Tallegio cheese, small cubes, divided Kosher salt 1½ pounds pasta, cooked, preferably shell shapes This is one of the best Mac 'n Cheese recipes I have ever tasted. The Tallegio cheese provides a creamy tang and the flavors rounded out with subtle hints of spice from the coriander, mustard and nutmeg. It was adapted from Executive Chef Carolynn Spence of Chateau Marmont, in West Hollywood and originally published last year in the L.A. Times. Total time: 1 1/2 hours • Yield: 12 servings Activities Director Corner By Cindy Graves, Activities Director March will be a colorful month starting with the social Committee Mardi gras on saturday, March 8. Be prepared to dance in a float procession,( Louisiana style) enjoy a traditional Mardi gras dinner complete with andouille sausage, Creole chicken, red beans, rice, Caribbean veggies, cole slaw, bread and butter and yummy sweet potato pie with whipped cream… live music entertainment, king's cake and umbrellas will make the night complete! Come and enjoy yourself doing something new if you've never been to a Mardi gras before! Tickets are on sale now at the Lodge desk for only $20. Next comes an amazing Fire arms enthusiasts Banquet! This is their first one and includes a shoot-em-up good time with a Ballroom shooting range and ammo provided. you don't want to miss this one! if you get warmed up "packing heat" and would like to connect with other folks who enjoy "having a blast," then call steve Meier for more details… the banquet is scheduled for Friday, March 14 at 5 pm. steve will give you the participation details (909) 528-3342 or e-mail at: sm45para@ gmail.com Karaoke will be canceled this month due to other Ballroom uses, but, will be back on its regular schedule on saturday, april 12 at 5:30 pm. There will however, be a wonderful Magic Night show that will take place in the Movie Theater, on saturday, March 22 at 6:30 pm and 7:30 pm. Come down to the Lodge to sign up for your preferred showing. The reservation clipboard will be out on Monday, March 17. The last event that is going on in the month of March is the PaC/social Committee dinner Theater on Friday, March 28 and 29 at 6:30 pm. This is going to be a real hoot with a delicious dinner. They even wrote me into the play (for a minute or so) so cross your fingers that i can keep a straight face while saying my lines! We have a lot of talent in this neighborhood and it's awesome to see a resident playwright at work as well as talented actors and actresses! By the way, i have a personal request pertaining to our Lodge shows; if anyone is a sound man/woman or knows a good one, please come and visit me at the office or send them my way! We need techie help and are actively on a search. speaking of shows: Breaking news! starting on Monday, March 3, our new Movie Theater show times will be at 11 am and 3 pm. Mark it down so you don't miss anything. Finally, i would like to add my little two cents regarding the new website: i'm sure you noticed the nice article by Phil Jaffee on the Communication Committee, letting you know about the new website we have (at this writing, still under construction). i want to reiterate Phil's message that there is an opportunity for all of you clubs, classes, and groups to submit to me a new page of information and even a picture of your current participants and latest club info as well as an "about us" feature. i would prefer a digital file, e-mailed to me if possible. if your Four seasons entity has its own website we'd love to include that on our website as well (upon Bod approval). give me a buzz or e-mail me and we can talk about it! We're going to have such a cool and happening website! Thanks for helping. Connie Cordero, Four seasons Resident Independent Beauty Consultant (562) 677-4763 • (951) 769-6817 1486 Signal Peak, Beaumont ccordero220@marykay.com • marykay.com/ccordero220 FREE HostEss GiFt! for any resident who hosts a Four Seasons Party 10% oFF! any purchase for Four Seasons resident COSMETICS