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