MY 2009 MOTTO - JOY

MY 2009 MOTTO - JOY!

Buon giorno and Good Day!

Today is Saturday, December 27, and our three adult children, wives, husband, ten grandchildren and their 5 dogs have been with us since last Sunday evening. Two of the adult families left to return home today, eliminating eight children and three of the dogs. Our third child, Dana and her husband David will be staying for another week before returning home to Florida. We still have their two children, Elijah and Sebastian, plus two dogs, Friedman and Boston, a Labradoodle and Lab respectively.

To say that we have had fun is an understatement. Try walking through eighteen people, six dogs, a Christmas tree, and 200 presents without stepping on baby Nicholas or the Dachshund and Shih Tzu. Our dog Cappuccino thought the St. Louis Zoo was renting a dog resort at our house, and neighbors must have thought a bus tour pulled in and camped out.

Because our family really loves and cherishes each other, I can safely say there was no arguing, much less any one getting punched out. Things did get a little hectic at times; especially last Tuesday when the "girls" and I decided we would leave the "men" in charge of the children while we went shopping for eight hours. Why would I think this was not a good idea? Fortunately, the only catastrophe was that Elijah met Alexandra head on while running; thus we came home to a large puffy purple eye on Alexandra's face. Since she was not bothered, no one panicked, much.

Because I love to cook, we had a large Country Breakfast every morning, estimating that we used 3 to 4 dozen eggs at a time, 2 dozen biscuits, 2 quarts of gravy, and tons of sausage, ham and bacon. After breakfast, the kitchen usually turned into a "bakery". We, (the kids and I) baked 50 dozen cookies, plus cheesecakes, pies, cakes, coffeecakes, and lots and lots of other sweets. We laughed, screamed, talked, played games, held babies, rocked babies, consoled babies, and totally enjoyed one another.

Living to experience the last week gave me great joy, even though it was not easy to house eighteen people while trying to keep ahead of constantly hungry children, playful dogs, dishes sky high, and the laundry room working harder than a freight train. Today was definitely a bitter-sweet day. Sweet to see them go, and bitter to let them go.

With only a few days until a new year rolls in upon us, I usually try to think of a new Motto that I like to jot down in my journal. I thought about how I got to this place in my life; the love of my family, my precious husband of over forty-five years, the grandchildren, my wonderful church family, the many dear friends, and above all the Love and Mercy of the Good Lord. It all gives me great and undeserved JOY!

So my Motto will mostly stay the same: JESUS first, OTHERS second and YOU last. This Motto has kept me confidant, stable, and secure and will give me great peace. With many feeling fearful these days about coming change, I can rest assure that the God that I serve is totally in control. I realize that absolutely nothing can happen unless He allows it. He will take care of me, my husband, and my precious family as long as I acknowledge Him in all of my ways. I will put JESUS first.

Secondly, if I treat OTHERS as I myself would wish to be treated, I will not only be fulfilling the second greatest commandment, but the satisfaction of loving and serving my fellowman will keep me tremendously satisfied and give me a sense of purpose.

Lastly, I must be true to myself, the YOU, in this equation. I will love and respect myself, and I know that without a doubt I am a Child of God. He makes no junk, and He esteems His children above all His creation. My only hope is that I can please Him by giving Him every part of my heart, soul and mind. All that I have is a gift from God, and to serve JESUS, Others, and You is a privilege I can never take lightly. So, if you are looking for a Motto in 2009, how about some JOY!

 

Have a joyous New Year, and may you and yours be blessed!

Love, Rosalie

 

 

 

 

 

 

SWEET SOUTHERN CORNBREAD

SWEET SOUTHERN CORNBREAD

Note

: This sweet cornbread is indescribably delicious. It has a wonderful moist texture with a satin crunchy feel to your taste, and just right for the New Year's Day meal of Ham & Beans or the traditional black beans. The secret is the stone-ground 100% whole grain cornmeal, and be sure to look for the medium grind. This is a selection from my upcoming book, *Rosalie Serving Country.*

1 ½ cups Bob's Red Mill Cornmeal, medium grind
1 ½ cups granulated sugar

12 tablespoons real butter (no substitutions)
3 beaten eggs

2 ¼ cups all-purpose flour

1 tablespoon baking powder
½ teaspoon salt

1 cup half-and-half

Butter for coating pan
Flour for dusting pan

Honey for garnish

1. Preheat oven to 350-degrees. In a large bowl, combine cornmeal and sugar; mix together well and set aside.

2. Melt butter in small pan or microwave; set aside. Beat the eggs, and together with melted butter, pour over cornmeal mixture. Mix together well, but do not beat.

3. In another bowl combine the flour, baking powder and salt; mix well. Alternately, add the flour and half- and-half to cornmeal mixture, ending with flour and mixing only until moistened. Do not over mix.

4. Prepare a 13 by 9-inch baking pan by coating bottom and sides with melted butter. Spoon cornmeal mixture into pan and let sit on counter for 5 minutes. Bake in prepared pan 20 to 25 minutes, or until cornbread is set and toothpick inserted comes out dry. Remove from oven and serve warm with butter and honey if desired. Makes 24 servings.

FAVORITE CHRISTMAS STORY

FAVORITE CHRISTMAS STORY

Buon giorno and Good Day!

Greeting to all the wonderful friends and fans of *Rosalie Serving Italian!* With just a few more days until Christmas, I must admit I am finally in the true "Spirit "of the Holidays. Maybe this is due to the thousands of Christmas lights in my front and back yard, along with the "singing Christmas Carol lights" my husband has so diligently provided. I just open the back door and "O Come All Ye Faithful" fills the air. I can almost see the shepherds following the star.

Or it could be the third graders from our local elementary school here in Troy MO, who visited our hospital today singing Christmas Carols to all the patients up and down the hallways. Seeing the little ones in all their innocence singing about the Christ Child brought tears to my eyes.

But then again, it might be nostalgia taking hold when I think of all the awesome Christmastimes my memory begins to recall; especially the Christmas Stories heard on KMOX radio [1120 AM]. Since I was a child, I can remember my mother and dad always tuning in to the "Voice of St. Louis," as it was called. There were so many wonderful things about KMOX to enjoy, especially the annual Christmas Stories told every year by people like Jack Carney, Jack Buck, Bob Hardy, and Miss Blue, (the cleaning lady.)

This tradition also rubbed off on my children, especially my third child, Dana Beth. It just wouldn't be Christmas unless we had KMOX on while wrapping presents on Christmas Eve. They were always the same stories, two of which we loved; "The Littlest Angel," and the one about Jim and Nell, who each sold their hair and watchbands to get enough money to buy each other a gift. As we listened to the old time radio stories, our lives were transported into another time frame; one of simplicity and candor.

But since this letter is about *My Favorite Christmas Story*, I will tell you of one that really happened. It was on a Christmas Morning many years ago when all three of my children, ages 14, 10, and 8 were thoroughly enjoying our family time. It was just the five of us having a traditional Christmas, opening the gifts we gave to one another, laughing and screaming with joy, when a knock came at the door. My two boys, Scott and Jeff ran to grab their robes since they were in PJ's, while Bill and Dana were still occupied. Not expecting anyone, I was surprised to find a dear lady from our church standing at the door and crying her eyes out. "I'm so sorry to disturb your Christmas," she said, "But I just had to come by and talk."

Just having gone through a divorce, she was devastated; and with two small children she was terribly lost. "Come right on in," I said "and just relax with us." She poured her heart out for the next few minutes, and then realized she was right in the middle of our family time. "Oh, I'm so sorry", she said, "I must be going". Looking at the children, I wondered if they felt intruded, until they all three hugged her and begged that she stay a while. Dana whispered in my ear, "Can we give her the extra gift meant for someone else under the tree?" That we did, and each child prayed along with my husband, then her pastor, that God would give her peace and joy to make it through the rough days ahead.

She left uplifted that Christmas morning, and our family went back to celebrating our Christmastime together, not in the least bit put out, but rather blessed that we could take out a short time to comfort a dear lady that so needed our love. This is My Favorite Christmas Story, because today this lady is still serving the Lord of Christmas, Jesus our Savior!

Merry Christmas and God bless you everyone!

Rosalie…check out my upcoming events on

www.rosalieservingitalian.com

CANDIED SWEET POTATOES

CANDIED SWEET POTATOES

Note: This is a great side dish for your Holiday Table this Christmas. Even if they don't like sweet potatoes, I can guarantee everyone will come back for seconds on this one.

5 to 6 pounds sweet potatoes, about 5 large

8 quarts water

2 teaspoons salt

 

1 stick butter

1 ½ cups brown sugar

1 cup whole pecans

 

Cinnamon to sprinkle

2 cups large marshmallows

1. Preheat oven to 350-degrees. Boil sweet potatoes in boiling salted water for about 30 minutes, or until tender, then drain. Let potatoes set until cool enough to handle.

2. Peel potatoes and cut into ½-inch rounds; place in a 13 by 9-inch baking pan. Cut butter into 2-inch pieces and place over potatoes. Add brown sugar over butter and sprinkle top with cinnamon.

3. Bake uncovered for 45 to 50 minutes, or until syrup becomes caramelized. Remove from oven and spread marshmallows over top. Return to oven and toast marshmallows to golden color, about 5 to 8 minutes. Watch carefully or they will become too dark and melt into the syrup. Serve warm for best taste. Serves 8 to 10.

MY HUSBAND'S CHRISTMAS LIGHTS

 MY HUSBAND'S CHRISTMAS LIGHTS

Greetings to all my "Happy Cooking Italian" fans. Last week's Newsletter, "My Mother's Christmas Cookies," seems to have struck the cords of many who have lost the "matriarch" of their family, and now find their selves filling that same roll as their grown children gather around the table. Thanks to all of you who let me know how much you enjoyed that story.

Since I spoke of my mother last week, it only seemed fair that I must tell you of my Husband's Christmas Lights. It started many years ago with just a strand or two around the front-yard light pole along with the front porch decorated. Like all children, our three glistened with excitement just to see Dad's work on the pole and front porch. Every year, just a little more went up, until that small subdivision house shone from the front yard, porch and roof to the bushes and trees included.

When we moved to the country town of Troy MO, in 1976 we were blessed to build a four-bedroom large ranch home on 3 acres. Scott was 10, Jeff 8, and Dana was 4 years of age. The Christmas tradition of Dad's Christmas light continued, but it wasn't until about 10 years ago that the explosion began. It seemed my husband realized that beside the house, garage, and garden areas, he also had 3 acres of frontal highway that was "all his." To say he went "bonkers" is an understatement!

He starts his decorating during the last week of November and actually doesn't stop until we, (the whole family,) scream with frustration until the day before Christmas. His explanation: "Everyone loves my lights, and there is always time for one more thing". With only 14 days left to Christmas, I can't imagine that he will get everything up he intends to. So far he has the roof decorated with a blue outline and a large star looming over the top. When it is over, he will have most all of the bushes, trees, and fence decorated along with blow-ups of every kind: animated deer, snowmen, manger scenes, planes, trains, a prancing horse with carriage, and much, much more.

This year he has added backyard dancing lights that synchronize with Christmas Carols and fill the whole backyard with music. He also puts a sign up in the yard that invites anyone to tour the area with their children. The magic of Christmas lives on in the Harpole home, thanks to my husband Bill.

While I'm in the house doing my thing baking cookies and cheesecakes, I can hear my husband up on the roof adding yet another display. It all makes for a great Christmas; it's the aftermath that can be stressful. Like when the mailman stops by in April and tells me he loved my husbands lights, and chuckles as he makes reference to them still being up on the roof. "Oh, don't get on him" he says, we don't care if he leaves them up all year." This is one message that will not be conveyed.

But all in all, Jesus Is the Reason for the Season, (another sign he displays), and no amount of celebrating can be enough to show our appreciation for the birth of our King. It truly is the magic of Christmas that all of us love and captures not only the little ones, but the adults as well.

Look for my *Holiday Roast* in this week's *Weekly Recipe* and click on my website for upcoming events,

www.rosalieservingitalian.com Thanks to all of the students last evening at the Dierbergs School of Cooking who loved everything I cooked and made me feel right at home. We really had a lot of fun and laughed the whole time! Be sure to pick up a brochure from Dierbergs and join me in a Cooking Class, near you.

Merry Christmas everyone, and be sure to drive up Highway KK in Troy, MO. To see the best Christmas display, *My Husband's Christmas Lights".

God Bless,

Rosalie

 

HOLIDAY ROAST WITH HOMEMADE NOODLES

 

HOLIDAY ROAST WITH HOMEMADE NOODLES

NOTE: This is a great Holiday Roast that you guests will love on the first coarse, but also love the leftovers in the way of roast beef sandwiches.  The homemade noodles are buttery and awesome, everyone should expierence them. If you are pressed for time, use 1 (16-ounce) bag of wide egg noodles.

1 (3-pound) round rump roas

t

2 cloves garlic

Lawry's garlic salt with parsley added

Pepper

Flour for dredging roast

Oil for searing roast

3 stalks celery, cut into 2-inch pieces

3 to 4 carrots cut into 1-inch pieces

1 large onion, small quartered

2 medium potatoes, small quartered

2 envelopes Lipton Recipe Secrets Beefy Onion Soup Mix

5 cups water

1 recipe Homemade Noodles

or use 1 package (16-ounce) wide egg noodles

1. Preheat oven to 350-degrees if cooking roast in oven. Rinse roast under cool water; pat dry. Cut garlic cloves in half and with sharp knife make 4 slits in roast in various places; push the garlic halves down into the slits. Sprinkle the entire roast with the garlic salt and pepper. Dredge roast in flour on all sides. In large skillet, cover bottom with oil and over medium to high heat, sear the roast on all sides, about 8 to 10 minutes. Golden crust will form.

2. Place the roast in a large Dutch oven and cook roast on top of stove, or bake in covered baking pan in oven. Add the celery, carrots, onion and potatoes; sprinkle vegetables with salt and pepper.

3. Add soup mix and water. Cook on stove or bake in oven for 4 hours. Remove roast carefully, as not to break apart and place on large platter; let cool slightly before slicing. Remove the vegetables to a large covered bowl to keep warm.

4. If not using the Dutch oven, pour the roast juice to a large heavy pot. Drop the noodles into the boiling juice and cook until tender, about 10 to 12 minutes. Slice the roast and surround with noodles. Serves 6 to 8.

Homemade Noodles

2 cups all-purpose flour

1 teaspoon salt

1/2 cup butter

2 eggs

¼ cup Kitchen Basics low sodium chicken stock

1. Sift flour with salt into a mixing bowl; work butter in with pastry blender until flour feels mealy. Make a well in the center; drop in the eggs and chicken stock. Combine with a fork until dough comes together; bring dough into a ball. If dough is too sticky, add just a little more flour in order to handle dough.

2. Cut the dough in halves and roll each section out on a lightly floured board or counter to a 12-inch by 12-inch circle. Flip over often and lightly dust with flour to keep dough from sticking. Place the rolled dough sheet on a pasta rack or on towel on the table. Let dough set 20 minutes in order to dry so that it will not stick together when rolled up.

3. Roll up lightly jelly-roll style and use a very sharp knife to slice dough into ¼-inch or ½-inch noodle. Toss the noodles lightly to separate them and spread on lightly floured surface. Let dry thoroughly at room temperature, about 2 hours, then store in covered jars. If using immediately, drop by hand full's into boiling chicken or beef froth; cook about 10 to 12 minutes, or until tender. Makes enough noodles to drop into 4 cups boiling broth.

MY MOTHER’S CHRISTMAS COOKIES

MY MOTHER'S CHRISTMAS COOKIES

Buona serra and Good afternoon!

Merry Christmas everyone! The season is upon us and with just 23 days to get "things" in order, our lives have now taken flight. Like… buy the presents, wrap the presents, get the tree up, rearrange the furniture, get the carpet cleaned, have the dog groomed, run the kids to play practice, keep the cats out of the tree, keep the kids from throwing up on the carpet and take extra vitamin C so you don't get sick. Now I'm sure I left out a ton of things that are only pertinent to your situation, but you do get the drift… Christmas is Coming! Oh, and don't forget the Christmas Cookies!

When I was a kid, I don't recall my mother running around like a crazy person trying to cram in all of the above, but I do remember the Christmas Cookies. She must have started somewhere around October, because every time we saw her, she had her recipes out and a big pile of dough on the kitchen table. She would keep great big tin cans in her closet filled with all the treasures of her homeland. Every recipe was made homemade, including all the famous Italian classics: Sesame Cookies, Italian Fig Cookies, Sicilian Slice Cookies, Anise Cookies, Biscotti, Pignolata (Honey Clusters), and Italian Wedding Cakes, Chocolate Cherry Cookies, Italian Spice Cookies with Lemon Icing and so many more I can't recall.

My father was a butcher and at my mother's request, he would bring home Styrofoam meat trays. Mom would fill these little trays with about 25 cookies, then wrap each one in clear wrap and like magic; these were her Christmas appreciation gifts to all her friends. She continued this tradition with her list expanding each year. People in the community who ever served my mother, like the church officials, doctors and office clerks, cleaners, butchers, hair dressers, neighbors, friends; they all awaited "Miss Ann's" Cookies. Without exaggerating, she probably made 10,000 cookies every year.

When she died in 1982, it was in the month of September. My older sister, brother and their families along with my children knew we lost more than a mom and grandmother, we lost an Italian Matriarch!

Who would make the homemade ravioli, the homemade bread, the pastas we all loved, and above all, the Christmas Cookies? To say that we were lost was an understatement; life could never be the same.

It was December 2^nd, just three months after losing my mom that I was in town getting some items for the holidays, when I ran into the butcher at the grocery store. "So sorry to hear about your mom" he said, "we sure will miss her, and especially those wonderful Christmas Cookies." I thanked him for his concern and wished also that she could be here, not only for him, but for all of us.

I was still in the car driving home when I thought…she is here, she is in me and in my sister, and in my brother. Everything she lived and loved was in each of us. I turned the car around and went back to the grocery store. Finding the butcher behind the meat counter, I said: Can you sell me about 100 Styrofoam trays? He looked at me and said, "How about I donate them to you." Somehow he read my mind and I detected a teary-eyed gentleman.

Arriving home, I thought, "How can I possibly do this?" But determination is adrenalin waiting to be released. I quickly went to my mother's home, greeted my depressed Dad, and said" I'm taking mom's recipes home. ""Okay, honey", he said. The next 3 weeks became a bakery in my kitchen. I actually baked cookies every single day turning out batch after batch of Italian cookies. My dad, who lived right next door and spent every evening with me was excited that the tradition would be carried on. With only 5 days before Christmas, the cookies were finally done and the little trays were fixed. I piled them in the car, and brought them to many of the community people. They had tears in their eyes as I said "Your Christmas Cookies, from "Miss Ann's" daughter! I even had enough left so that each family in our church received their personal package. I estimated that I made 5,000 cookies in 15 days.

Not only did I learn to make the Italian Christmas Cookies, but I became the Matriarch for my family, learning to make the ravioli, homemade bread, and pastas. That Christmas, in 1982, was a joyous one, with all of our spirits gladdened. As I continue to tour with my cookbook, *Rosalie Serving Italian*, I have to stop and thank my dear mother for teaching me all that she lived and loved. Look for the Weekly Recipe…Italian Fig Cookies. See you at Borders, Ballwin, MO., this Saturday, December 5, from 7:00 to 9:00 PM.

God Bless and Merry Christmas.

 

 

 

 

 

ITALIAN FIG COOKIES

ITALIAN FIG COOKIES

Note: My mother, Ann Fiorino, would add these cookies to her Christmas cookie collection and hand out to community and friends for gifts. This recipe is a classic Italian tradition and very delicious.

1 ½ cups dried figs

¾ cup light raisins

¼ cup silvered almonds

 

¼ cup granulated sugar

¼ cup hot water

¼ teaspoon ground cinnamon

Dash of pepper

 

2 ½ cups all-purpose flour

1/3 cup granulated sugar

¼ teaspoon baking powder

½ cup shortening

2 tablespoons butter

 

1/3 cup milk

1 egg

 

BUTTERCREAM FROSTING

½ stick butter

4 cups powdered sugar

2 tablespoons milk

1 teaspoon almond extract

1. Preheat oven to 350-degrees. Put figs, raisins and almonds through a food processor.

2. In mixing bowl, combine the sugar, water, cinnamon, and pepper. Stir into the fruit mixture and set aside to be used for filling.

3. Combine flour, sugar and baking powder. Cut the shortening and butter into the dry flour mixture until it resembles small peas. Beat the milk and egg together and stir into the dry mixture until moistened. Bring the dough together into a ball.

4. On lightly floured surface, roll dough into an 18 by 16-inch rectangle. Cut into four 18 by 4-inch strips. Spread about 1/3 cup fig mixture onto the middle of each strip. Working with moistened hands, spread the filling from top of dough strip to bottom, using a little more if needed. Roll the strip of dough over the filling to make a log. Tuck the dough under and seal. Cut each into six 2 ½-inch lengths.

5. Place cookies seam-side down on ungreased cookie sheets. Curve each cookie slightly into a half-moon shape. Snip outer edge of curve three times with kitchen scissors. Bake 20 to 25 minutes. Cool on rack and frost with Buttercream Frosting. Makes about 2 ½ dozen cookies

WEEKLY NEWSLETTER - NOVEMBER 26, 2008 - MISS AIMEE B’S

MISS AIMEE B'S - NOVEMBER 26, 2008

Buon giorno and Good Day!

One of the favorite benefits from writing my cookbook *Rosalie Serving Italian, * are the Book Signings. I can honestly say that no two of them have been the same. Filled with new places to explore and the fun of meeting new people have given me so many great memories. One of which was just this last weekend at the famous Miss Aimee B's tea house located in St. Charles, Missouri.

This quaint and lovely Historic Home was built in 1865 by Francis Marten. On the National Register of Historic Places, the Marten/Becker House remained in the family until 1982 when Miss Aimee Marie Louise Becker bequeathed it to the St. Charles County Historical Society. In 1991 it was purchased by Judy Howell and Sherry Pfaender who are now the present owners.

The house reflects an era when beauty and charm prevailed with 12-foot ceilings decorated with crown moldings, large beautifully draped windows and where lovely portraits don the wallpapered walls. Situated in Historical St. Charles on 837 First Capitol Drive, the Tea House is filled with excitement from 9-am to 4-pm daily. Dinning in one of the 3 large downstairs rooms offers everyone a feeling of traveling back in time marked by the white clothed tables decorated with flower bouquets. The menu features Breakfast Delights, including Puffy Omelettes, Baked Pancakes with Fruit Toppings and Cinnamon Bread Pudding along with everyday specials. Lunch is always a treat with an array of specialty Soups, Salads, Quiches, superb desserts, and their signature beverage; Miss Aimee's Old Fashioned Lemonade made with milk.

When dining is over, the shopping begins. The entire upstairs rooms are filled with unique treasures and gift items all provided from various vendors to enhance any décor. Along with lovely antiques, portraits and wall hangings; the shops also offer purses, jewelry, clothing (both baby and children's) and much more. You can also find my book, *Rosalie Serving Italian,* along with other cookbooks including Miss Aimee B's own Tea Room Cookbooks.

In short, the whole visit to Miss Aimee B's tea house will provide an afternoon of fun and relaxation. In the summer the outdoor gardens are beautiful and dinning there is always a special treat. One important date for you to remember is coming up January 29, 2009, when I will be doing a Cooking Class both in the afternoon from 1:30 pm to 3:30 pm and again in the evening from 6:30 pm to 8:30 pm. The theme is Your Favorite Valentine Dinner. I will be featuring my Turtle Dove Pecan Cheesecake, so by all means call Miss Aimee B's now for your reservation - 636-946-4202.

Have a blessed Thanksgiving with your family and may the Good Lord bless us all. Also, if your are planning your Thanksgiving menu be sure to click on my website for my *Poppy Seed Bread with Orange Glaze.* Serve it warm for breakfast in the morning for your overnight guests or for your family; they will love it!

Buona sera, and Good Afternoon!

Rosalie…www.rosalieservingitalian.com

POPPY SEED BREAD WITH ORANGE GLAZE

POPPY SEED BREAD WITH ORANGE GLAZE

Note: This wonderful bread is especially good served warm and is great for your Thanksgiving breakfast or even on the menu. The almond orange glaze is amazing, and coupled with the buttery bread, this is a keeper recipe. I used mild olive oil instead of vegetable oil for a great taste and moistness.

3 cups all-purpose flour

2 ¼ cups granulated sugar

1 ½ tablespoons poppy seeds

1 ½ teaspoons baking powder

1 ½ teaspoons salt

 

3 eggs

1 ½ cups milk

1 cup mild olive oil

1/½ teaspoons vanilla extract

1 ½ teaspoons almond extract

1 ½ teaspoons butter extract

GLAZE

¾ cup granulated sugar

¼ cup orange juice

1 teaspoon vanilla extract

1 teaspoon almond extract

1 teaspoon butter extract

1. Preheat oven to 350-degrees. In large bowl combine flour, sugar, poppy seeds, baking powder, and salt; mix together and set aside.

2. In smaller bowl, combine eggs, milk, oil, butter, vanilla extract, almond extract and butter extract. Beat mixture until well blended and add to the dry flour mixture. Stir both dry and wet ingredients together until blended and smooth. Butter and dust with flour 2 (9-inch by 5-inch) loaf pans or 6 mini loaf pans. Pour batter into prepared pans and bake for 55 to 60 minutes, or until bread springs back when touched.

3. While loaves are baking, prepare glaze. In small saucepan, combine sugar, orange juice, vanilla extract, almond extract and butter extract. Bring mixture to boil and remove pan. As soon as loaves come out of oven, poke holes in bread with a fork and pour prepared glaze evenly over both loaves of bread. Cool for 5 to 10 minutes, then run a butter knife along edges and gently loosen sides and bottom. Remove bread to wooden board or platter and slice while still warm. Serves 12 per loaf.

 

THANKSGIVING AND MAMA'S DRESSING

THANKSGIVING AND MAMA'S DRESSING

Buon giorno and Good Day!

In just a few days Americans will again celebrate one of their most beloved holidays, Thanksgiving.

A time when family, friends, and even the grudge-filled enemies put down their axe to grind and join around someone's large table to remember the "good things" God has bestowed on them and to acknowledge the privilege to live in the greatest country in the world, America. It may be the only day in which some actually pray a prayer, but statistics state that most families do join in a prayer and may even hold hands. Imagine that!

To really appreciate the Thanksgiving Day we have to go back to 1621 when in a place called Plymouth Plantation, a tradition was started by the Pilgrims to hold a Harvest Festival and thank God for the great bounty of vegetables received from the past year. Indians were also involved in the harvest celebration and actually supplied the Pilgrims with food. This tradition was kept year after year until finally in 1863, President Abe Lincoln declared Thanksgiving Day to be a national holiday.

Since that day, Americans have celebrated the biggest, richest, and most elaborate feasts they could possibly imagine. With the centerpiece being a large roasted Turkey, the table cannot usually hold all the side dishes of creamed corn, mashed potatoes and giblet gravy, candied sweet potatoes, cranberry salad, date-nut pudding, sweet yeast rolls, pumpkin and pecan pies, and last but not least ….Mama's dressing!

Yes, it seems that no matter who I talk to, the main coveted dish of the entire Thanksgiving Dinner is Mama's dressing. So, in putting together my *Rosalie Serving Country Cookbook*, I knew I wanted to have the best Southern Turkey Dressing I could find. If only I could find that "Mama! " But then that would be impossible because she is everybody's Mama.

So, I set out to practice making dressing. In the last 2 weeks, I have made Cornbread dressing, White bread dressing, and Wheat bread dressing. I have been inspired to add celery, onions, green peppers, apples, pecans, chestnuts, cranberries, oysters, sausage, sage, poultry seasoning, nutmeg, eggs, chicken broth, beef broth, bouillon cubes, the kitchen sink and the back door. Again, I say, where is that Mama? I even put off sending out my Weekly Newsletter in hopes that I could perfect this "special dressing" that somehow would appeal to all, so that I could include the recipe in the Weekly Recipe.

And perfect it, I did. It wasn't until last evening when I made the last batch of many, many, dressings that this "Southern Cornbread Creation "seem to excite the palate of my faithful taste-testers; my co-worker nurses. I also had the Pastor of our church try it, since it was church night. I knew they would be truthful, so I promptly drove the big pan of dressing up to the church and the hospital. I had two types, one strictly cornbread, the other a mixture of cornbread and white bread. The vote was finally unanimous; "yes", they said, "The dressings are delicious, and good enough for your country cookbook.

So, for all you faithful fans who may want to try my "Southern Cornbread Dressing", just look for it in this week's recipe that follows this newsletter. I hope it taste a little like your Mama's. God bless, and have a blessed Thanksgiving.

Look for me this Saturday, November 22, at Miss Aimee-B's Tea House for a book signing. It is located at 837 First Capitol Drive, St. Charles, MO. See you there!

Buona sera and Good Evening!

Rosalie

SOUTHERN CORNBREAD DRESSING

SOUTHERN CORNBREAD DRESSING

Note: This dressing is a mixture of white bread and cornbread combined, and is delicious used either in or out of the turkey. If using in the turkey use only a portion and the rest in a baking pan. A very moist dressing, it is great for the holidays, or anytime. Use your preference of sweet or regular cornbread, (I used Jiffy Corn Muffin Mix) and toasted bread, or your choice of herbed bread cubes. Also, I have been told that putting the uncooked dressing in the refrigerator for an hour or overnight enhances the flavor. Either way, I'm sure you will love it.

1 (1-pound) loaf white bread, toasted and crumbled

or 1 (16-ounce) bag herbed bread cubes

3 cups prepared cornbread, crumbled

1 ½ sticks butter

2 ½ cups celery, diced

2 cups onions, diced

1 ½ teaspoons poultry seasoning

1 teaspoon sage, more for your taste

1 teaspoon salt

¼ teaspoon ground black pepper

Butter for greasing baking pan

Turkey drippings from turkey, if available

or additional chicken stock

1. Preheat oven to 350-degrees. Toast bread in oven or toaster and cool until hard. Crumble the bread into very small pieces and place in large bowl. Prepare cornbread; set aside until cooled. Crumble cornbread completely and add to bread cubes; set aside.

2. In large skillet, add butter and sauté onion and celery until translucent, about 5 to 6 minutes. Add poultry seasoning, sage, salt and pepper and stir in well; add to bread cube mixture.

3. In medium bowl, add the beaten eggs, and chicken stock, mixing well. Add liquid to the dressing and toss together until vegetable mixture and liquid are thoroughly combined. Taste dressing and add any additional seasonings if desired.

4. Butter a 13-inch by 9-inch baking pan and spoon in dressing. Cover with foil and bake for 45 minutes. Uncover and baste with about ½ cup turkey drippings or chicken stock and continue to bake another 8 to 10 minutes for a golden crust on top. Serves 12.

ROSALIE'S ITALIAN CREAM CAKE

ROSALIE'S ITALIAN CREAM CAKE

NOTE:  You may already have this recipe, especially if you have my
book, *Rosalie Serving Italian*.  But just in case you don't, you will
love to make it for the Thanksgiving holiday.  It is not only
scrumptious, but positively delicious!

1 cup buttermilk
1 teaspoon baking soda

½ cup butter
2 cups sugar
½ cup mild olive oil
5 egg yolks
1 ½ teaspoons vanilla

2 cups all purpose flour

5 egg whites
1 cup shredded coconut
1 cup chopped pecan or walnut pieces

Butter for greasing pans
Flour for dusting pans

Cream Cheese Frosting
1 stick butter
2 (8-ounce) packages Philadelphia Cream Cheese, softened
4 cups powdered sugar
2 teaspoons vanilla

½ cup toasted coconut ( toast in dry skillet, stirring constantly
about 1 minute)

Sugar Glazed Pecans
½ cup whole pecans
1 to 2 teaspoons sugar
1 small skillet

1.  Preheat oven to 325-degrees.  Combine buttermilk and baking soda
in a two-cup measure to allow room for mixture to foam up; set aside.
Beat butter and sugar until creamy.  Add olive oil slowly until
blended.  Continue to beat until mixture is smooth and shiny.  Add egg
yolks one at a time and beat well after each addition; stir in
vanilla.  Add buttermilk mixture and flour, alternately a little at a
time, begining and ending with flour.

2.  Clean beaters and beat egg whites until stiff.  Fold egg whites
gently into batter.  Stir in coconut and pecans.  Pour into three 9-
inch cake pans, greased with butter and dusted with flour.  Bake for
30 minutes, or until cake springs back when touched.  Cool cakes on
racks.

3.  Place cake on cake stand. Frost each layer with Cream Cheese Frosting 
including sides and top of cake.

4.  Put pecans in skillet and sprinkle with the sugar.  Turn heat to
medium and begin stirring pecans; sugar will begin to melt.  Continue
stirring until a glaze forms on pecans and they become slightly
browned.  Remove from heat and place on waxed paper to cool.

5. Garnish cake with Sugar Glazed Pecans and Toasted Coconut;  add a
maraschino cherry in the middle.  Makes 16 slices.

FESTA ITALIANO

 FESTA ITALIANO

Buon giorno and Good Day!

Doing a book signing yesterday at Viviano's Festa Italiano Food Market, the atmosphere was just as the name applied, a Party! Celebrating their 5 year anniversary, the owner Michael Viviano and his lovely wife Beth, decided to live up to their name… Festa Italiano, and throw an Italian party for all their faithful customers, as well as try to win new ones.

The store, located at 62 Fenton Plaza in Fenton MO, is a nice drive from almost anywhere in the Metropolitan St. Louis, MO and surrounding areas; and definitely worth every minute to experience a little bit of Italy. Just walking into the atmosphere and hearing the Italian music sets everyone in a pleasant mood, especially hearing Dean Martin's old classic, "That's Amore." Remember the words… "When the moon hits your eye like a big-a pizza pie, that's amore, and when the stars make you drool like the pasta fazool, that's Amore." It doesn't take long to ditch the blues, especially when people you hardly know start hugging and kissing you on the cheek like you were their long lost cugina (cousin).

On entering the front door, green, white and red balloons greeted everyone as they drifted on the ceiling, while the entire store took on the sights, sounds and aromas of Italy. The appetizers handed out were samples of the store's specialties such as Italian roast beef on Italian bread, an array of wonderful cheeses; Fontina, is one of my favorite, and olives of all sorts. There were Italian creamed dips for shrimp, fried cheeses and vegetables, not forgetting the Italian cookies that lined the deli counter.

Then there were the invited guests to show off their Italian contributions. I was sandwiched in between *Volpi,* a company that makes some of the finest salamis, prosciutto and Italian deli meats, and my friend Mike Lombardo who specializes in *Kreta Reserve Extra Virgin Olive Oil.* He claims it is the best and purest olive oil made. I, of course, was giving samples of Italian Cream Cake, which I like to think is one of the signature desserts in my cookbook *Rosalie Serving Italian. Our tables were all lined up in a row, and by the time the people got down to the last table to sample the bread-soaked olive oil, they had enough food to start a buffet.

While I was trying hard to sell my cookbook, the Volpi people were pushing the salami, and the Olive Oil man was making us all feel guilty if we didn't look out for our arteries. I knew people had a limited amount of money, so when I handed them the cake all frosted with the wonderful cream cheese topping, I only asked one favor; "save the cake for last." This must have worked because the next thing I knew, most everyone returned with one question, "Is this recipe in your book?"

"Oh, I'm so glad you asked," I said.  I then went on to tell them that all of my cakes are made with *Bertoli, 100% mild Olive Oil,* and that eating this cake was most healthful, give or take a few fat calories. While most everyone laughed at my comparison, they had to admit that the cake was so delicious; they would just have to have a book. Of course I would oblige them, and to make it authentic, I would even sign their copy.

While I received hearty hugs, and had my picture taken with many of them, I must admit it was more fun for me then for them. Being able to share with people the making of the book, and my passion for cooking gives me great joy. And I guess the idea of them savoring their sample cake till last must have paid off.

After the crowd finally died down, and I realized I had sold 47 books, Volpi people and Olive Oil man noticed a big part of the books were gone. "Wow, you really sold some books," they said, and of course I added, "It must have been due to the fine products on either side of me." We all had a hearty laugh, and with all due respect they too had a prosperous day.

So, looking for something fun to do? Take your spouse, son or daughter, and head down to Viviano's on a Friday night or Saturday afternoon, and just enjoy the sights, sounds and aromas of Italy. Enjoy a sit down meal at the tables they have in their café area. and enjoy their Pasta con Broccoli along with a deli sandwich, or one of the many items they make fresh right on the spot. Then shop around, and get all the items you need to cook a great recipe right out of *Rosalie Serving Italian.* You're sure to have a great time, and tell Michael I sent you.

Be sure to click on my website and check out the upcoming events near you. I will be at  Dierberg's School of Cooking November 10, demonstrating my "Favorite Christmas Dinner.* Hope to see you there or at a cooking class near you.

Email me any time at

Rosalie@rosalieservingitalian.com

Bona sera and Good Evening!

Rosalie

FESTA ITALIANO

Buon giorno and Good Day!

Doing a book signing yesterday at Viviano's Festa Italiano Food Market, the atmosphere was just as the name applied, a Party! Celebrating their 5 year anniversary, the owner Michael Viviano and his lovely wife Beth, decided to live up to their name… Festa Italiano, and throw an Italian party for all their faithful customers, as well as try to win new ones.

The store, located at 62 Fenton Plaza in Fenton MO, is a nice drive from almost anywhere in the Metropolitan St. Louis, MO and surrounding areas; and definitely worth every minute to experience a little bit of Italy. Just walking into the atmosphere and hearing the Italian music sets everyone in a pleasant mood, especially hearing Dean Martin's old classic, "That's Amore." Remember the words… "When the moon hits your eye like a big-a pizza pie, that's amore, and when the stars make you drool like the pasta fazool, that's Amore." It doesn't take long to ditch the blues, especially when people you hardly know start hugging and kissing you on the cheek like you were their long lost cugina (cousin).

On entering the front door, green, white and red balloons greeted everyone as they drifted on the ceiling, while the entire store took on the sights, sounds and aromas of Italy. The appetizers handed out were samples of the store's specialties such as Italian roast beef on Italian bread, an array of wonderful cheeses; Fontina, is one of my favorite, and olives of all sorts. There were Italian creamed dips for shrimp, fried cheeses and vegetables, not forgetting the Italian cookies that lined the deli counter.

Then there were the invited guests to show off their Italian contributions. I was sandwiched in between *Volpi,* a company that makes some of the finest salamis, prosciutto and Italian deli meats, and my friend Mike Lombardo who specializes in *Kreta Reserve Extra Virgin Olive Oil.* He claims it is the best and purest olive oil made. I, of course, was giving samples of Italian Cream Cake, which I like to think is one of the signature desserts in my cookbook *Rosalie Serving Italian. Our tables were all lined up in a row, and by the time the people got down to the last table to sample the bread-soaked olive oil, they had enough food to start a buffet.

While I was trying hard to sell my cookbook, the Volpi people were pushing the salami, and the Olive Oil man was making us all feel guilty if we didn't look out for our arteries. I knew people had a limited amount of money, so when I handed them the cake all frosted with the wonderful cream cheese topping, I only asked one favor; "save the cake for last." This must have worked because the next thing I knew, most everyone returned with one question, "Is this recipe in your book?"

"Oh, I'm so glad you asked," I said. I then went on to tell them that all of my cakes are made with *Bertoli, 100% mild Olive Oil,* and that eating this cake was most healthful, give or take a few fat calories. While most everyone laughed at my comparison, they had to admit that the cake was so delicious; they would just have to have a book. Of course I would oblige them, and to make it authentic, I would even sign their copy.

While I received hearty hugs, and had my picture taken with many of them, I must admit it was more fun for me then for them. Being able to share with people the making of the book, and my passion for cooking gives me great joy. And I guess the idea of them savoring their sample cake till last must have paid off.

After the crowd finally died down, and I realized I had sold 47 books, Volpi people and Olive Oil man noticed a big part of the books were gone. "Wow, you really sold some books," they said, and of course I added, "It must have been due to the fine products on either side of me." We all had a hearty laugh, and with all due respect they too had a prosperous day.

So, looking for something fun to do? Take your spouse, son or daughter, and head down to Viviano's on a Friday night or Saturday afternoon, and just enjoy the sights, sounds and aromas of Italy. Enjoy a sit down meal at the tables they have in their café area. and enjoy their Pasta con Broccoli along with a deli sandwich, or one of the many items they make fresh right on the spot. Then shop around, and get all the items you need to cook a great recipe right out of *Rosalie Serving Italian.* You're sure to have a great time, and tell Michael I sent you.

Be sure to click on my website and check out the upcoming events near you. I will be a Dierberg's School of Cooking November 10, demonstrating my "Favorite Christmas Dinner.* Hope to see you there or at a cooking class near you.

Email me any time at

Rosalie@rosalieservingitalian.com

Bonasera and Good Evening!

Rosalie

STUFFED PORK CHOPS

WHOPS...Left out part of step 3.

 

3.  In medium saucepan, place butter, onion  and celery.  Saute over medium heat for 2 to 3 minutes.  Add the apples, apple pie spice, thyme and parsley.  Continue to saute for another 2 to 3 minutes.

-STUFFED PORK CHOPS

 

Note: These thick pork chops are stuffed with flavor featuring a sweet cornbread and plenty of tart apples. The combination with the tender chops is really a taste experience. They are also very pretty with a sprig of parsley and red apple slices for garnish. This is a recipe from my upcoming book, Rosalie Serving Country Book

2 to 2 ½ cups prepared Jiffy corn bread muffin mix

6 bone-in pork loin chops (1 ½ -inch thick

Lawry's coarse garlic salt with parsley

Ground black pepper

½ cup flour

Oil for searing chops

¾ cup butter

¼ cup onion, chopped small

½ cup celery, chopped small

2 cups Granny Smith apples, peeled, cored and finely chopped

½ teaspoon apple pie spice

¼ teaspoon thyme

2 teaspoons fresh curly parsley, minced

Red apple slices, unpeeled

Parsley sprigs

1. Preheat oven to 350-degrees. Prepare corn bread mix according to box directions using an 8-inch round baking pan. Bake and set aside.

2. Place loin chops on cutting board and cut a pocket in each chop by making a horizontal cut through the meat almost to the bone, but not through. Sprinkle chops on both sides with the garlic salt and pepper. Rub flour on both sides of chops. Sear chops on both sides in hot oil until crusty, about 2 minutes on each side. Remove to cutting board and set aside.

3. In medium saucepan, place butter, onion and celery. Sauté

4. Crumble corn bread and mix in with apple mixture. Using a ½ cup measure, stuff each pork chop with the stuffing mix. Place chops in a lightly oiled large baking pan. Scatter any left over stuffing around chops. Cover and bake for 40 minutes. Uncover, and bake for an additional 8 minutes longer to form a crisp edge on the stuffing. Meat thermometer should read 160-degrees when inserted into the meat.

5. Transfer chops to a large platter garnished with unpeeled red apple slices and pa

WEEKLY NEWSLETTER - NOVEMBER 2, 2008 - BLESS AND BE BLESSED

WEEKLY NEWSLETTER - NOVEMBER 2, 2008 - BLESS AND BE BLESSED

Buon giorno and Good Day!

Going to church on this beautiful Sunday Morning reminded me of one of the greatest freedoms on the face of the earth; Freedom to worship in the way that we choose. Do I take this lightly or for granted? A thousand times, I say no; I always thank God I was born an American in the home of hard-working immigrant parents who taught us to love our country and by all means love and thank God for the freedoms we enjoy.

Sitting in the service this morning and listening to Pastor expound on the merits of giving, not only monetarily, but in every facet of our lives, I thought of my dear mother, Ann Fiorino. Almost every Sunday of my life, I can remember her rising very early to make the Italian Bread and Pasta Sauce full of her wonderful meatballs, chicken and pork. Her reasoning was that she would be ready for family or friends stopping by.

And stop by, they did. If it was not family, it was the parish priest when all his duties were fulfilled after the last Sunday service, or friends, or maybe even new American Italians seeking the same food they missed so much.

She taught me so many things; how to cook, set the table, be a gracious hostess, but mainly, how to serve. This was her greatest love. Serving her wonderful Italian food to people she loved and some she hardly knew, it was her greatest joy.

She did not have a lot of money, nor did she leave a legacy of a famous woman, but at her funeral there was standing room only. Many people came to tell their story of her hospitality, others told how she helped them get their citizenship, others of sitting at her table and being encouraged to peruse their dream. Because she blessed so many, she herself was blessed.

As I was completing a cooking class the other evening at one of the Dierbergs Cooking Schools, a lady came to me and said, "I must tell you that your story of 'making a memory' with your children so touched me that I started teaching my daughter how to cook. We have had some wonderful times, and it has bonded us together." She went on to say that she loved the cookbook, *Rosalie Serving Italian,* but the recipes were only recipes until shared them with her loved one.

As the Pastor closed the sermon, he said "BLESS and BE BLESSED. As my mother blessed others, she can rest assure that I too am carrying on the tradition of serving others as best that she taught me. That is why the title of my book is *Rosalie Serving Italian.* My greatest joy is that you will use the recipes in my book to bond with and enjoy your children.

Click on my website,

www.rosalieservingitalian.com to find a cooking class near you. Bring your sons or daughters and have an enjoyable evening with *Rosalie Serving Italian.* Bless someone this week and be blessed.

God Bless,

Rosalie

EGGPLANT ROLLATINI RECIPE

1 large eggplant

1 tablespoon salt

 

1 cup Progresso Italian Style bread crumbs

1/2 cup grated Parmesan cheese

2 cloves garlic, minced

2 tablespoons fresh Italian flat-leaf parsley, chopped

 

3 eggs beaten, more if needed

Salt and pepper

 

1 (15-ounce) carton Ricotta cheese

1 cup mozzarella cheese, shredded thin

1/2 Pecorino Romano or Parmesan cheese

1/4 cup fresh Italian flat-leaf parsley, chopped

1 egg

1/4 teaspoon black ground pepper

 

1/3 cup olive oil for frying, more if needed

Marinara Sauce of your choice, or

 Rosalie's Marinara Sauce on page 127 of Rosalie Serving Italian

 

1.  Preheat oven to 375-degrees.  Cut stem and end from eggplant.  Peel the eggplant partially in strips, leaving some of the peel intact.  Using a meat cutter or a mandoline, slice the eggplant into thin lengthwise slices, about 1/8-inch thick.  Let the eggplant slices soak in cool water with the salt added for about 30 minutes while you prepare the other steps. 

 

2.  Place the bread crumbs, cheese, garlic, and parsley in a shallow plate.  Beat the eggs until fluffy.

 

3.  Prepare the filling by placing the Ricotta, mozzarella, Pecorino Romano, parsley, egg and pepper in a bowl.  Mix well and set aside.

 

4.  Rinse the eggplant in cool water and drain.  Dip each slice in the beaten eggs and then the bread crumbs on both sides.  Place the olive oil in a large skillet and over medium heat; fry the eggplant about 2 minutes on each side until golden.  Salt and pepper lightly as they fry.  Drain slices on paper towels.  Add olive oil to pan as needed and if necessary, start a clean pan midway of frying.

 

5.  Meanwhile, using a 13 by 9-inch baking dish, pour in 1/2 cup marinara sauce to cover the bottom.  When all of the eggplant slices have been fried and drained, place them on a large cookie sheet.  Place 2 tablespoons Ricotta filling on each slice and spread gently.  Starting from the short end of the slice, roll the eggplant up jelly-roll style.  Place each roll, seam-side down, in the baking dish.  You should have about 15 rolls.  Top with the Parmesan cheese and cover loosely with aluminum foil.  Bake about 20 to 30 minutes or until bubbly.  Serves 8.

JUST STUFF IT!

Buron giorno and Good Day

 

Greetings to all the wonderful fans of Rosalie Serving Italian.  Your emails, letters, phone calls and praises are not only great to receive, but let's me know that cooking and serving good food still makes people happy.  The greatest gift to me is when someone tells me they actually fixed a dish out of my cookbook and their family loved it, like the Eggplant Rollatini.

 

Thus was the case last evening when I conducted an Italian Cooking Class at Dierbergs School of Cooking held at the St. Charles, MO. location.  There were 19 people in class, all of which were wonderful; showing their enthusiasm to learn while tasing the savory food once demonstrated.

 

One of the items to teach for the evening was Eggplant Rollatini; one that many say delighted their whole family.  This is thinly sliced eggplant that is breaded with Italian bread crumbs and fried quickly in olive oil.  Each slice is then covered with 2 tablespoons of Ricotta cheese that has been blended with Parmesan, mozzarella and spices.  The slice of eggplant is then rolled up and seam-side down, placed in a baking pan. A rich Marinara sauce is poured over the rolls and after a garnish of Parmesan cheese is sprinkled on the top, it is baked to bubbling, about 20 to 30 minutes. 

 

Some of the other items I taught were: * Italian Stuffed Sausage Bread * Pasta Con Broccoli* Caprese Salad * and the *Chocolate Almond Biscotti.  All were loved and enjoyed by the students, but when asked what they loved the best, all said the Eggplant Rollatini.

 

Did you know there are many ways to enhance common food:...JUST STUFF IT!  I was thinking of some of the recipes in my cookbook like:  *Jumbo Stuffed Shells * Spiedini ( breaded stuffed meat rolls) * Italian Breaded Chicken Rolls * Stuffed Talapia * and of coarse, * Cannoli Shells (stuffed with Ricotta and whipped cream.)

 

So, the next time you're stressed, instead of telling someone to...JUST STUFF IT, get out your Rosalie Serving Italian cookbook, and really...JUST STUFF IT!Especially, take the time some evening to make up the Eggplant Rollatini. I am so convinced you will love it, I included the recipe following this blog.

 

A few more tips for the stressed:

*If you lend someone $20 and never see that person again, it was probably worth it.

*Since it's the early worm that gets eaten by the bird, sleep late.

*The second mouse gets the cheese.

*Some mistakes are too much fun to only make once.

*A truly happy person is one who can enjoy the scenery on a detour.

 

There you have it my friends; remember one thing about your ills, "This too shall pass."  Have fun and go ahead...JUST STUFF IT!

 

Bella sera and Good Evening!

Rosalie...email me at rosalie@rosalieservingitalian.com

 

 

DITCH THE STRESS

DITCH THE STRESS!

 

Reading over one of my website links, I was delighted to see my friend Cathy Sexton write an article about managing stress.  Her website is *On Point Solutions, LLC* and features QuickBooks Accounting, Taxes and Office Organizing Solutions.  She tells the following story:

 

A lecturer,  when explaining stress management to an audience, raised a glass of water and asked, "How heavy is this glass of water?"  Answers called out ranged from 20g to 500g.  The lecturer replied " The absolute weight doesn't matter.  It depends on how long you try to hold it.  If I hold it for a minute, that's not a problem.  If I hold it for a day, you'll have to call an ambulance.  In each case, it's the same weight, but the longer I hold it, the heavier it becomes."  He continues, "And that's the way it is with stress.  If we carry our burdens all the time, sooner or later, as the burden becomes increasingly heavy, we won't be able to carry on.  As with the glass of water, you have to put it down for a while and rest before holding it again.  When we are refreshed, we can carry on with the burden."

 

This story is the essence of what a continual stressful situation can do to everyday Americans like you and me.  We get so tired of holding the same old situation, trying over and over to put it down, but there it is again in our hand.  Why does this menace...STRESS, seam to rob us of the beauty of living life and being able to appreciate our God, our Family, Others and finally Ourselves?  Something has to give, and we have to lay it down.  This is my idea of dealing with STRESS:

 

STRESS;

 

S...STITCHES...My mother was a sewer, and when she put the stitches in the wrong place, she would simply unravel them and start over.  Sometimes we just have to start the whole plan overb get a new look on the existing plan, and reform it.

 

T...TRUST...If you don't have the brains to figure it out, then trust a family member or friend who may have the knowledge to advise you.  This takes humility, but no kingdom is built alone.

 

R...REVITALIZE...Put a new spin on your old ways.  Get out of the rut and back on the road.

 

E...EXERCISE...Put the burden down and go for a walk, or join the gym and work out for 30 minutes.  It is proved over and over that exercising the mind and body can help us refocus the situation.  If nothing else, go on a date with your spouse.  I'll keep the kids.

 

S...STREAMLINE...Clean off your desk!  Throw away all the things that are NOT important.  The best way to feel better about the situation, is to ELIMINATE  what you really don't need.  Get organized, and feel the weight lift from your shoulders.

 

S...STAY...Don't Give Up!  If God be for you, who can be against you!  Here's a thought...PRAY!  Usually when people have used up every resource including Drugs, Desperate House Wives, and Self Help Books, they somehow turn to God.  So don't burn the house down, stay with your spouse and kids and little by little, Ditch the Stress.

 

Here are some great ways of dealing with the burdens of life:

 

*Accept that some days you're the pigeon, and some days you're the statue.

*Always keep your words soft and sweet, your never know when you may have to eat them.

*If you can't be kind, at least have the decency to be vague.

*When everything's coming your way, you're in the wrong lane.

*Birthdays are good for you.  The more you have, the longer you live.

*You may be only one person in the world, but you may also be the world to one person.

* Always read stuff that will make you look good if you die in the middle of it.

*Drive carefully.  It's not only cars that can be recalled by their maker.

*Never put both feet in your mouth at the same time, because then you won't have a leg to stand on.

 

So there you have it my friend.  Put that glass down and go make a wonderful dish of Pasta right out of my cookbook *Rosalie Serving Italian.*  Check out the Recipe below.

 

Ditch the Stress, and have a great day!

Rosalie 

 

 

STUFFED JUMBO SHELLS:

 

*Marinara Sauce of your choice

*Italian Meatballs recipe found on page 125, of Rosalie Serving Italian, optional

 

1/2 package jumbo shells, about 18

1 tablespoon salt

13-inch by 9-inch glass baking dish

olive oil to brush pan

 

1(15-ounce) container ricotta cheese

11/2 cups shredded mozzarella cheese

1/2 cup grated Parmesan cheese

1 egg, beaten

2 tablespoons fresh Italian flat-leaf parsley, chopped

 

1/2 cup shredded mozzarella cheese

1/2 cup Parmesan cheese

 

1.  Preheat oven to 350-degrees.  Prepare the marinara sauce.  If using the Italian meatballs, brown, crumble and add to sauce.  Simmer together about 15 minutes.  Boil jumbo shells in a 6-quart pot with 4 quarts boiling water.  Add 1 tablespoon salt and boil 8 to 10 minutes.  Shells should be a little under cooked to accommodate baking time.

 

2.  While shells are cooking, mix together ricotta, mozzarella, Parmesan, egg and parsley.

 

3.  Drain shells and cover with lukewarm water to keep separated.  Remove 1 shell at a time and stuff with ricotta mixture.  Lightly brush bottom of baking dish with olive oil.  Place 1 cup marinara sauce over bottom of dish and arrange filled shells on top of sauce.  Pour 2 cups additional sauce over shells.

 

4.  Top with 1/2 cup mozzarella and 1/2 cup Parmesan cheese.  Cover with foil, making a few slits in foil for steam to escape.  Bake 30 minutes, until hot and bubbly.  Let stand 6 to 8 minutes before serving  Serves 6.