OPERATION RECOVERY - December 29, 2009

OPERATION RECOVERY
Newsletter - December 29, 2009
Operation Recovery.

Happy New Year, everbody! Wow! What an adventure the past two weeks
have been. With eighteen people in my house, plus Cappuccino, my Shih
Tzu,
it has definetely been interesting. We have played countless games,
including Scrabble, Rummy, Chess, Christmas Trivia, Phase 10,
Mousetrap, timed laps around the couch, and Mother May I. We have
gone through five coloring books and three packs of crayons. We have
watched It's a Wonderful Life, The Christmas Story, Miracle on 34th
Street, Home Alone, and UP.

We have consumed at least 10 pounds of pasta, a Christmas ham, 29
pies, about 5 cakes, a gob of Christmas cookies, and sacks and sacks
of candy.
I must say there was no shortage of food, fun, or love.

Christmas morning at the Harpole's is always a highlight, but this
past Christmas found many reaching for tissues. As always, with our
custom, Scott, with his strong voice, reads the Christmas story. Then
we each go around the room, and one by one say what we are thankful
for. When it came time for the Patriarch of the family, my husband,
Bill, he immediately starting crying and looked at each child and
grandchild, telling them how much he appreciated and loved them. He
again reminded everyone in the room how blessed we were, not only to
be able to be together, but that in fact, how well we all get along
and genuinely love each other. I must say after six full days of
co-inhabiting with no major upset, he was right.

But, alas, here we are, that dreadful week in between Christmas and
New Years...Operation Recovery. It's a little like the post partum
blues that new mom's go through a few weeks after the baby arrives.
Like, what's next? The house is now quiet, the last of the Lego
villages are down, the crayons are permanently ground into the carpet,
and the cloth chairs are dyed with grape juice.

So, we can all cry and get depressed, or we can do it all over again.
WHAT? Yes, maybe not in five days, but we can always keep family
close. That random trip up to Terre Haute, Indiana, where my boys and
their families live, or to Naples, Florida, where my Dana and her
husband plus two grandchildren live, is only a thought away. There
are cell phones, cars, planes, trains, and as the old song
says..."there ain't no mountain high enough, to keep my love from
you."

Now, as I always say, "Celebrate Family." Love each other as though
it may be the last time you may see them. Forgive easily, and make
provision for miss understandings...don't let them accumlate.
Rember, the dearest things are not material, but rather the strongest
entity since God's creation of man and woman, is the FAMILY. Love
each other, hug, kiss, and enjoy!

Operation Recovery is just a few days to endure, then let's all jump
head long into the new year. Let's make a difference for the good, in
the lives of others, and by so doing, live our own lives to the
fullest satisfacion!

God Bless, and Happy New Year
Rosalie

Recipe - Eggplant Rollatini

Eggplant Rollatini - December 29, 2009

NOTE: This is the perfect dish to make for New Years Day, or for any
special occasion. Use is as an appetizer, side dish, or main dish
over your favorite pasta. It can't get better than this!

1 large eggplant, about 4-inches in diameter
1 tablespoon salt

1 cup Progresso Italian Style bread crumbs
1/2 cup grated Parmesan cheese
2 cloves garlic, minced
2 tablespoons fresh curly Parsley, chopped

3 to 4 eggs, beaten
salt and pepper

1 (15-ounce) carton ricotta cheese
1 cup mozzarella cheese, shredded thin
1/2 cup Pecorino Romano or Parmesan cheese
1/4 cup fresh curly Parsley, chopped
1/8 teaspoon ground black pepper

1/3 cup olive oil, more as needed

Marinara Sauce, recipe found on page 127 (Rosalie Serving Italian cookbook)

1/2 cup grated Parmesan cheese
12 cup mozzarella cheese, shredded thin

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 slicer or mandoline, slice eggplant into thin
lengthwise slices, about 1/8-inches thick. Let the eggplant slices
soak in cool salt water for about 20 minutes.

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, Parmesan
cheese, parsley, egg, and pepper in a bowl. Mix well and set aside.

4. Rinse the eggplant in cool water and drain dry. Dip each slice in
the beaten eggs and then in 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. Place 1 cup marinara sauce to cover the bottom of a 13-inch by
9-inch baking dish. When all eggplant slices have been fried and
drained, place on a large cookie sheet. Place 2 tablespoons ricotta
filling on each slice and spread gently. Starting from short end of
slice, roll the eggplant up jelly-roll style. Place each roll,
seam-side down in baking dish. There will be about 15 rolls. Use an
additional smaller dish if needed.

6. Pour additional 1 to 2 cups marinara sauce over rolls. Top with
Parmesan cheese and shredded mozzerella. Cover loosely with aluminum
foil. Bake 25 to 30 minutes.

7. (Optional) Boil 1/2 pound vermicelli pasta, and place remainder
marinara sauce over pasta. Top with eggplant rolls. Serves 6.

Rosalie Serving Country Cookbook

MY LETTER TO SANTA!

My Letter to Santa!

Merry Christmas everyone! The season is upon us and with just a few
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 cat 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!

And did I mention that in just 7 short days, my entire immediate
family descends upon Bill and Rosalie's house in Troy, Missouri?
(That's me.) That's right! They take up residence in all their old
bedrooms for six long days. We start off with Scott, Jenn, Taylor,
Ross, Grant, Max, and their Wiener dog, Harley Grace.

Next, we have Jeff, Tami, Roman, Reagan, Alexandra, Niko, and
hopefully not their dogs, Bailey the Boxer, and Bianca the Bichon,
although I dearly love them both.

And, lastly, we have David, Dana, Elijah and Sebastian. One can only
hope they do not bring their jumping jack, Friedman, the Labradoodle,
but they may be tempted to bring Boston, the long loved family yellow
Lab.

Thinking about the three-hundred meals, forty dozen trays of cookies,
twenty-nine coats in the coat closet, lego villages in the hallway,
and cookie crumbs from here to Jefferson City, makes me want to sit
right down and write Santa a letter.

Dear Santa,
If you have any inkling of compassion, please send quickly... maids,
dishwashers, plumbers, referees, day-care workers, waste-management
trucks, a hotel manager, and above all, any loose change for the
grocery bill.
And while you're at it, send Security Guards to keep my sons, Scott
and Jeff, and mainly "vaccum cleaner," David, my son-in-law, from
eating up all the Christmas Cookies in the first three hours.

And don't tell me you're too busy, or too spread out. Get off you
duffs and quit watching It's A Wonderful Life. There are people just
like me who really WORK during the Hollidays! Allright, that's it!
Let's see what you can do.
Sleeples in Troy, Rosalie.

Now, you all know how I love to cook and bake, and since time is of
essence, I better get started on those forty-two dozen cookies..haha.
And don't forget to include one of my mother's classics, the Italian
Fig Cookie. You will love it!

Have fun Merry Christmas!
Rosalie

My Letter to Santa

December 15, 2000 - MY LETTER TO SANTA

Merry Christmas everyone! The season is upon us and with just a few
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 cat 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!

And did I mention that in just 7 short days, my entire immediate
family descends upon Bill and Rosalie's house in Troy, Missouri?
(That's me.) That's right! They take up residence in all their old
bedrooms for six long days. We start off with Scott, Jenn, Taylor,
Ross, Grant, Max, and their Wiener dog, Harley Grace.

Next, we have Jeff, Tami, Roman, Reagan, Alexandra, Niko, and
hopefully not their dogs, Bailey the Boxer, and Bianca the Bichon,
although I dearly love them both.

And, lastly, we have David, Dana, Elijah and Sebastian. One can only
hope they do not bring their jumping jack, Friedman, the Labradoodle,
but they may be tempted to bring Boston, the long loved family yellow
Lab.

Thinking about the three-hundred meals, forty dozen trays of cookies,
twenty-nine coats in the coat closet, lego villages in the hallway,
and cookie crumbs from here to Jefferson City, makes me want to sit
right down and write Santa a letter.

Dear Santa,
If you have any inkling of compassion, please send quickly... maids,
dishwashers, plumbers, referees, day-care workers, waste-management
trucks, a hotel manager, and above all, any loose change for the
grocery bill.
And while you're at it, send Security Guards to keep my sons, Scott
and Jeff, and mainly "vaccum cleaner," David, my son-in-law, from
eating up all the Christmas Cookies in the first three hours.

And don't tell me you're too busy, or too spread out. Get off you
duffs and quit watching It's A Wonderful Life. There are people just
like me who really WORK during the Hollidays! Allright, that's it!
Let's see what you can do.
Sleeples in Troy, Rosalie.

Now, you all know how I love to cook and bake, and since time is of
essence, I better get started on those forty-two dozen cookies..haha.
And don't forget to include one of my mother's classics, the Italian
Fig Cookie. You will love it!

Have fun Merry Christmas!
Rosalie

anta

Reciepe - December 15, 2009

Christmas Pie from Rosalie - Raspberry Cream Cheese Custard Pie

NOTE: This raspberry pie is a delightful mix between a cheese and
custard filling. It is delicious either warm or cooled. The sour
cream and whipped topping along with the fresh raspberries only add to
the goodness. You will definitely use this recipe often.

1 Melt-In-Your-Mouth Pie Crust recipe (single) found on page 162

2 cups fresh or frozen red raspberries
2 tablespoons cornstarch
3 tablespoons sugar
1 tablespoon lemon juice
¼ cup warm water
1 teaspoon grated lemon rind, divided
2 tablespoons butter
¼ teaspoon vanilla

1 (8-ounce) package cream cheese, softened
1 (14-ounce) can sweetened condensed milk
2 eggs
2 tablespoons lemon juice
1 teaspoon vanilla

1 (8-ounce) carton sour cream
2 tablespoons sugar
1 tablespoon lemon juice

pressurized canned whipped cream
¾ cup raspberries
coarse white sugar sprinkles

1. Preheat oven to 350 degrees. Prepare pie crust and roll dough to
fit a 9-inch pie pan; set aside. Combine raspberries, cornstarch,
sugar, lemon juice, water, ½ teaspoon lemon rind, butter, and vanilla
in medium saucepan. Over medium heat, stir constantly until thick and
bubbly, about 5 to 6 minutes. Pour into unbaked pie crust.

2. In a large bowl, beat cream cheese with electric mixer until
fluffy. Gradually beat in sweetened condensed milk, eggs, lemon
juice, and vanilla and remaining ½ teaspoon lemon rind. Pour cheese
mixture over raspberries. Bake 35 minutes, or until set. Cheese will
begin to split a little on top. Remove from oven and set aside to
cool..

3. Flute whipped cream over pie, beginning at outer edge and working
in. Leave a 4-inch circle in the center for raspberries. Makes 8
large or 16 small pieces.

alie

TURKEY LEG BLUES - December 8, 2009

Weekly Newsletter
December 4, 2009

Turkey Leg Blues

Greetings to all the wonderful fans that keep Rosalie Serving alive
and well. I thank you!

Well, the big feast is over with all the planning, baking, table
settings, and family coming and going. It's enough to give one the
TURKEY LEG BLUES!
Especially when you look in the refrigerator and see two lonely turkey legs.

It's like one turkey said to another, "I just don't have the stuffing
to do that again."

Sometimes, we loose our "stuffing," and we think, "with just 3 weeks
until Christmas, can I push again for another big finale?"

Well, I say, make your Christmas list as big and as elaborate as you
want. Then sit right down and cut out three-fourths of it.

In all honesty, do we really need the carpets cleaned? You and I know
that little Johnny will catch the demon virus and leave upchuck
deposits all over it the next day.

And what about buying a gift for every relative at home and abroad?
How many ties and lotions can one receive in their lifetime? How
about a personal thank-you note included in your Christmas Card and a
delicious little loaf of Poppy Seed Bread with Orange Glaze, baked
right out of my Rosalie Serving Country Cookbook?

The cost will be cut in half, and the thought of something homemade
will warm their heart.

Need some cookies for Christmas? Have a Cookie exchange party; invite
10 Ladies over, have them each make a different type cookie, and
bingo!...you have your cookies.

Worried about the in-laws coming for the perfect Christmas dinner? No Sweat!
Just praise you mother-in-law for her prize apple pie, and she will
bring three of them. As for the rest of the dinner? Call each one
coming and have them each bring their speciality. Works every time.

And, now to really ditch those Turkey Leg Blues, make up a delicious
Italian pasta dish to calm even the most stressful of situations. I
have included one of my favorites: Pasta with the Cauliflower &
Asparagus.

Remember, life happens but count your blessings, things could always
be worse....you may have fed your dog those turkey legs, and now he's
in surgery to remove throat bones...ha ha.

Love you all and Merry Christmas!
Rosalie

Dear Friends,

PUMPKIN MANIA - November 24, 2009

Pumpkin Mania

Greetings and Happy Thanksgiving to all the wonderful fans of Rosalie Serving.

Since Thanksgiving is Thursday,
November 26, and this is just a few days prior to the big feast, what
else is there to talk about, but food?

Well, there are of course, the real reasons, namely, the blessings of
having family all around us, the awesome privilige of living in the
greatest country on earth(for the time being), and of course, being
able to serve the King of Kings, and Lord of Lords, the Lord Jesus!

But getting back to the fleshly lusts, one of which is eating, let's
talk about the biggest dinner of all.
Now, we all know there will be roasted turkey, your mom's best
stuffing, and of course something pumpkin.

Did you know there is Pumpkin Mania going on? Pumpkin soups, pumpkin
pasta sauce, pumpkin cookies,pumpkin Brulee, Pumpkin Smoothies,Pumpkin
Cassaroles, Pumpkin cakes, and of course 40 versions of Pumpkin Pie!

What is it about Thanksgiving, that all of us crave pumpkin? Is it
that first taste of warm pumpkin pie along with a big dollop of
whipped cream, or is it the long awaited pumpkin bread slathered with
butter?

Well in any case, my offering is a Praline Pumpkin Pie. I chose this
one, because I really feel sorry for all the diabetics that would also
like to indulge, but worry about a sugar high. This pie is delicious
just as is, but can be made just as delicious by using sugar free
puding, sugar free caramel topping, and using Splenda for the sugar.
This way everyone wins.

So, since we have the pumpkin pie, what else is a must on the table?
You may say the sutffing, or the sweet potato cassarole. or the gravy,
but I say SWEET YEAST ROLLS! Yes! Can you smell them right now?
C'mon folks, you've just got to make my Sweet Yeast Rolls, right out
of my Rosalie Serving Country Cookbook.
And, if you want to, you can even throw them, just like they do at
Lambert's restaurant.

So, have fun, and make up these awesome recipes. Remember, if you
want a cookbook, just let me know, and I will be glad to ship one to
you. Be Blessed everyone, and Happy Thanksgiving!

Rosalie

Recipe - SWEET YEAST ROOLS

SWEET YEAST ROLLS - NOVEMBER 23, 2009

NOTE: These are the famous yeast rolls that were served from our
Country Kitchen during the Old Thresher's Country Fair, held yearly in
Elsberry, Missouri. They were made right on the spot from morning
until the last meal was served. People would stand in line for a hot
roll, and it was said that they walked around the Fair Grounds holding
a hot roll rather than funnel cakes or cotton candy. You will always
cherish this recipe.

2 tablespoons yeast
¼ cup warm water

3 eggs, beaten
1 cup luke-warm water
½ cup melted butter

5½ cups flour, divided
2 teaspoons salt
2/3 cup sugar

½ cup melted butter, divided
½ cup sugar, divided

melted butter
sugar

1. Preheat oven to 400 degrees. Dissolve yeast in ¼ cup warm water
using fork to mix thoroughly. Set timer and let stand 10 minutes.
Yeast will foam up high and look pasty.

2. In large glass bowl, add beaten eggs, 1 cup lukewarm water, ½ cup
melted butter and the foamy yeast; stir together.

3. Add 3 cups flour, salt, and sugar to wet ingredients; dough will be
sticky. Add additional 2 cups flour and turn out onto floured surface.
If dough is still too sticky, add the remainder flour and knead
together gently. Do not overwork dough. Coat glass bowl with olive oil
or cooking spray. With floured hands, place dough in bowl. Dough
should be very soft. Cover with towel and place on top of stove in a
warm place. Let rise to double in size, about 1 to 1½ hours.

4. Place dough on floured surface; cut dough ball in half. Roll dough
with rolling pin, dusting lightly with flour as needed, to a 12 by
15-inch rectangle. With pastry brush, brush dough with ¼ cup melted
butter. Sprinkle ¼ cup sugar over butter, adding more if desired. Roll
rectangle (wide end) into jelly-roll fashion. Using a serrated knife,
cut slices 1 to 1¼-inch thick. Place cut-side up in greased muffin
pans. Continue to process the other half of dough as above. Let rolls
rise in warm place until double in size, at least another hour.

5. Bake in oven 10 to 12 minutes or until golden on top. Remove from
oven and brush with melted butter; sprinkle with sugar. Serve warm for
best taste. Yield: 2 dozen rolls.

RECIPE - WHIPPING CREAM BISCUITS-NOVEMBER 11, 2009

 

Whipping Cream Biscuits (Time: 15 minutes)

NOTE: These biscuits are so simple, my son Scott would whip them up while I made breakfast. They will actually melt in your mouth with goodness.

2 cups self-rising flour

 

1¼ cups heavy whipping cream, a little more if needed

butter or jam for topping

1. Preheat oven to 400 degrees. Combine flour and cream, stirring with a fork until blended. The dough may be stiff, but will come together. Turn out onto a lightly floured surface; knead 3 or 4 times. Dust with a little flour beneath dough to avoid sticking and roll dough to a ½ inch thickness. Cut dough with a 2-inch biscuit cutter.

2. Place biscuits, sides touching, on a lightly greased baking sheet and let set for about 5 minutes. The biscuits will rise as they set. Place pan in oven and bake for 10 to 12 minutes. Serve warm with butter and jam. Makes 12 biscuits.

BLAST THE FAT - November 11, 2009

November 11, 2009
Blast the Fat
 
Greetings to all my dear friends who love to cook and eat the fruit of your labor.  Isn't God good to let us have the pleasure of taste? 
 

The only problem is of course,  that all that tasting usually ends up in our belly...in more ways than one.  Whether you are a man or a woman, the biggest weight complaint is belly fat. 
 
Now, back in the Victorian era, everyone wore corsets. These were tight fitting undergarments that shaped the body nicely and sucked in the stomach.  Maybe we should return to corsets.
 
Or, how about us women pretending we're pregnant?  We could all go out and purchase pretty maternity tops and cover up the protrusion, and since ladies are expecting much older these days, no one will ever know.
 
But, since the former two have issues, how about a more natural way?  There are actually foods that Blast the Fat!  These foods help in loosing weight and they kick-start your metabolism.
 
I have a few to recommend:
 
Samon- lowers appetite
Coffee- loaded with antioxidants, burns calories
Yogurt-prevents body from storing fat
Eggs-  breakfast energy
Walnuts - good snacks
Grapefruit - burns fat
Green tea - raises metabolism
Oatmeal - fiber and filling
 
Notice that one of these fat blasters was eggs, and the people in the know tell us that breakfast is the most important meal.  It will help us stoke the fire for the entire day. 
 
That brings me to the recipes  for your Thanksgiving breakfast!  Cook up the eggs, and don't forget the biscuits and gravy.  Your family will love this meal almost as much as the afternoon Turkey.
 
Love you all!
Rosalie  
          

PICK TWO

OCTOBER 30, 2009 - PICK TWO

 

Country Greetings:

 

Hello everyone!I don't know about you, but here in Troy, Missouri where I live, we have been wading in the Jordan river.  It has be rain, rain, rain, and damp and cold to boot.  Yuk!
 
Why just the other day I saw two robins just scarfing up worms like crazy.  They ate so much, they were even basking in the little sunlight we had.  Along came our neighborhood tomcat, and unfortunately with just one bite, he scooped them up.  He then turned to me and said "I just love Baskin Robins."  Ohhhhh....I know, bad,bad.
 
So, back to facts.  What do we crave for in weather like this?  Beside some warm sun, and dry land, we usually want to come home to something warm and comforting on the stove, and it usually is a big pot of soup and salad, or sandwich. 
 
Sound familiar?  That's right the old "Pick Two" menu.  Just like at the Bread Company, we want something to warm or innards. 
 
My contribution?  One of the best sandwiches I know....Italian Hamburgers Sandwiches topped with a thick slice of Provolone cheese.  And for the soup, how about Broccoli Cheese Soup found in my new cookbook, Rosalie Serving Country, right on page 54.
 
Wow, what a lunch, or supper! You guys are going to love these!  So, after making one, two, or both of these dishes, how about leaving me a comment right at the end of this blog?

 
Have fun...Rosalie
 
OCTOBER 30, 2009 - BROCCOLI  CHEESE SOUP 

 
1 bunch broccoli florets, broken into small pieces ( about 4 cups)
½ cup shredded carrots
1 ¾ cups Kitchen Basics low-sodium chicken broth
1 teaspoon chicken base or 1 chicken bouillon cube

¼ cup butter
¼ cup flour
4 cups half-and-half

10 ounces Velveeta cheese (not light), cut into small chunks
salt and pepper

1. Place broccoli, carrots, chicken broth, and chicken base in an 8-quart heavy pot. Cook together over medium heat until boiling, and then simmer 2 to 3minutes. Remove from heat.

2. In large skillet, melt butter until bubbly. Add flour all at once and begin stirring with flat slotted spatula until smooth. Slowly add the half-and-half, stirring constantly for a smooth consistency. Add the Velveeta and continue to stir until smooth and cheese is melted into the cream.

3. Add the cheese sauce to the broccoli mixture and simmer over low heat about 8 minutes, stirring often; be careful not to burn bottom. Add salt and pepper to taste. The soup will continue to thicken as it cools. Serve with sourdough bread rolls for dipping Serves 6.
 

CANDIED POPCORN BALLS

October 21, 2009 - Candied Popcorn

Note: Just form this into popcorn balls when you are done.

butter
6 quarts of freshly popped popcorn (unsalted)
1 cup raw peanuts
2 cups whole pecans

1 1/4 cups butter
2 cups firmly packed brown sugar
1/2 cup dark corn syrup
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon vanilla extract

1: Preheat oven to 250 deg. Place popcorn, peanuts and pecans in a lightly buttered large roasting pan; set mixture aside.

2: Melt butter in a 3-quart heavy saucepan: stir in sugar and corn syrup. Bring mixture to a boil and continue to boil for 5 mins, stirring often. Remove from heat; stir in soda, salt and vanilla.

3: Pour sugar mixture over popcorn; stir well to coat. Bake for 1 hour, stirring every 15 mins. Cool; store in an airtight container. Yields 6 quarts.

 

FALL IN LOVE WITH FALL

October 21 - 2009 - Fall In Love With Fall

Country Greetings:Hello everyone! Well here we are with my brand new newsletter, recipes, funny bone section and even a YouTube video. So you can invite your friends over and have your own private cooking class.

This is the time of the year when the beautiful landscape is covered with breathtaking colors on the trees, mums that grow to bushel basket size and pumpkins on every front porch.

It's also the time when the gutters are cluttered with leaves, the pool has to be taken down and the kids have more homework then you care to help them with.

So why not forget your troubles and let's cook up some fall goodies, especially since the little ones are going to be knocking on your down, saying "Trick or Treat".

What I had in mind were those old-fashioned popcorn balls. Do you remember when people handed those out like crazy? And we had sticky stuff all over us, from head to toe?

So since we had to suffer, I thought it would be nice to pass on the tradition!
Just make up my Candied Popcorn on page on 244 of my new cookbook, Rosalie Serving Country. Get the grand kids over and make an afternoon of it. You will have a ball!

NOVEMBER 15, 2009 - CLASSY COOKING

NOVEMBER 15, 2009 - CLASSY COOKING

Country Greetings!

 

Hello to all you cookbook crazies and recipe-saving junkies. I'm so glad for all of you that still love to try a new recipe because this gives me hope that you may pick up my new cookbook, *Rosalie Serving Country.* It has been out for two weeks now, and many tell me they love all the family pictures, and especially the food photos. I am so glad to hear this, but especially happy to hear that some of you have already tried out a few of the recipes.

One lady told me she made the *Farmer's Cabbage* the day after receiving the cookbook, and her family raved and raved about the savory dish. Another told me she was going right home to make the *Chicken & Dumplings,* and even try her hand at the *Sweet Yeast Rolls.*

I, too, must say that I have been having fun with these recipes. Last Monday evening at the Rendezvous Café, in O'Fallon, MO, I was privileged to teach a cooking class using my new cookbook. There were nine students and of course Stephanie and Tom Thomson who are the owners of the café, making a total of eleven recipients.

I have everyone who wants to get in on the action wash up to elbows, and then line up right in front of the table. Most everyone picks a job, and before we know it, people are peeling potatoes, chopping vegetables, stirring soup, and even washing up dishes. . In between telling my corny jokes, and letting people do some hands on cooking, we are all laughing, feeling at home, and hopefully learning at the same time. I never dreamed how much fun cooking classes could be. Where else can you go for two to three hours, learn how to cook, share your favorite recipes, tell stories on your grandma, get away from the kids and dog, and eat all the food you just helped to make?

And let me mention how good the food is. We made *Favorite Meat Loaf,* *Creamy Homemade Mashed Potatoes,* *Battered Fried Mushrooms,* Broccoli Cheese Soup,* and the most wonderful *Cream of Coconut Cake.* While someone was cutting and serving the meat loaf, another was dipping up the soup. The mushrooms were dipped in pancake batter and deep fried, and everyone was amazed how wonderful they tasted. The whole class becomes one big family, all enjoying the good food and proud that each one had a part.

I always ask everyone what their favorite dish was on the menu, and usually it's the meat loaf or the soup, but when the cake was finally garnished with whipped cream and handed out, after one taste, the whole class made sighs of satisfaction, and yummy comments. They all voted that the cake was one of the most delicious desserts they ever had. I can just imagine how many families will be having the *Cream of Coconut Cake* in the next few days.

So, my friend, why not venture out and sign up for a cooking class. I will be at the Rendezvous Café again on November 9^th, 2009, on Monday evening. Class starts at 6:00 Pm and the cost is $35.00 per person. Call for a reservation at 636-272-8687. The theme is "Bake It up Country Christmas." We will be making *Homemade Peanut Brittle,* an array of Christmas cookies, and even dinner rolls.

Or look for me at any one of the Dierbergs School of Cooking locations: Bogey Hills - Clarkson - Southroads - West Oak (all in Missouri) and in Edwardsville, Illinois. My next class with Dierbergs is on Thursday, October 22, 2009, 6:30 PM to 8:30 PM, at the Southroads store, 12420 Tesson Ferry Road, St. Louis, MO. Cost is $35.00 per person. Call for a reservation at 314-849-3698.

Have fun, and God Bless…Rosalie

Cream of Coconut Cake

 OCTOBER 15 - 2009- Cream of Coconut Cake

NOTE: This cake is very moist and luscious and has the similarity of pudding cake. Topped with whipped topping and soft grated coconut, the flavor of cream and coconut is enjoyed from top to bottom.

butter

flour

 

1 Duncan Hines Moist Deluxe Classic White cake mix

3 large eggs

1 1/3 cups water

¼ cup mild olive oil

1 teaspoon coconut extract

 

1 can cream of coconut

1 can sweetened condensed milk

1 (16-ounce) container Cool Whip,

or 3 cups whipped cream

1 cup shredded coconut

1. Preheat oven to 350 degrees. Butter a 13 inch by 9-inch cake pan and dust with flour.

 

2. Combine cake mix; eggs, water, oil, and extract. Mix cake by hand just until blended. Pour batter into cake pan and spread out evenly. Bake for 28 to 30 minutes, or until cake bounces back when touched.

 

3. In a medium bowl, combine the cream of coconut and the condensed milk; stir together until blended. While cake is still warm, poke holes all over the cake using a fork. Pour the coconut/milk mixture over top of cake, letting it seep down through the holes. Let stand for few minutes until cooled, and mixture has seeped down into cake.

 

4. Spread whipped topping over top of cake and sprinkle with coconut. Keep refrigerated. Makes 12 servings.

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COMFORT ME WITH COUNTRY

November 7, 2009 -  COMFORT ME WITH COUNTRY

Country Greetings!

 

It was September 25, 2009, at about 1:00 PM that I first laid eyes on the new cookbook, *Rosalie Serving Country.* Although I have looked at the manuscript for almost two years, I felt as though I saw it for the first time. All wrapped in the beautiful teal-colored book jacket was a cookbook filled with what most people call "comfort foods." Dishes that most everyone, no matter what color, creed or culture, at sometime in their lifetime, enjoyed.

Even though I was raised in a typical Italian family, steeped in olive oil and red sauce, I must say there were times when my mom decided she would cook "American," as she called it, and out would come her Betty Crocker cookbook. These dishes didn't come natural to her, but to all our delight, we knew that evening we would indulge in some real "American" food.

She usually fixed the most common dishes, such as fried chicken, real mashed potatoes and chicken gravy, a big bowl of green beans and ham, some fresh frozen corn, and always one of Betty Crocker's cakes, one of which was a pineapple upside down cake fixed in a big black cast iron skillet. Her biscuits could have been a little lighter, but sopped up with gravy, they were great.

As I wrote recipe after recipe, there were times I thought of all the "American" dinners mom ventured out to try. The pot roast with lots of carrots, celery and potatoes was one of my dad's favorites. And when mom would make him cream puffs, filled with real custard pudding, he would give her a big hug and lift her off the floor.

So, I must tell you that since the release of this cookbook, *Rosalie Serving Country,* everyone that has purchased this book has given me a great big hug. The sweetness couldn't be more sincere, and I hear comments like these: "Oh, Rosalie, thank you for putting in the *Ham & Bean Soup,* my mother always put celery, onions and potatoes in her bean soup, and I have been looking for that recipe for ever."

Or, "Oh, Rosalie, I can't believe you have included the *Old Fashioned Buttermilk Pie*. My grandma used to make it all the time." Then there are those who tell me they cherish the classic recipes like the *Sweet Yeast Rolls,* *Rosalie's Coconut Cream Pie,* or the ever popular *Sweet Southern Cornbread.*

It has been such a joy to feel the love and get the hugs, but most of all to know that someone found a comfort food they grew up with and there is actually a recipe to go with it! It is like crawling under that special comforter in the dead of winter, and feeling the warmth go through your body. Since food comes from the Good Lord, and His purpose was for us to sustain nourishment and life, I can't help but believe He wanted us to thoroughly enjoy every bite.

So, my friend, how about ordering your copy of *Rosalie Serving Country,* and cooking up a big pot of *Country Beef Stew with Dumplings* and some *Sweet Yeast Rolls* for supper tonight. Top it off with an old classic, *Lemon Meringue Pie,* and Comfort your family with Country.

My website will soon be going to

www.rosalieserving.com, and my email will be rosalie@rosalieserving.com, so click on my website for upcoming events and catch a cooking class or a book signing. Have fun, and when things get tough, remember what the Bible says, "Let not your heart be troubled... Cast all your care upon Him, for He careth for you."

God Bless, and Happy Cooking Country

Rosalie

Country Beef Stew with Dumplings

 November 7, 2009 - Country Beef Stew with Dumplings

NOTE: This is a meal in itself, loaded with chunks of tender beef cooked up in savory gravy. The vegetables are tender and the dumplings are big and soft. If you don't have time to make it when you get home from work, start it in the morning and cook it all day in the crock pot. Your family will love you for it!

2 pounds boneless beef chuck, cut into 1-inch cubes

or 2 pounds stew meat

Lawry's garlic salt with parsley added

½ cup all-purpose flour

1/3 cup mild olive oil

 

1 medium onion, chopped small

1 small clove garlic, minced

1 small bay leaf

4 cups Kitchen Basics low-sodium beef stock

1 cup baby carrots

2 large potatoes, small quartered

2 medium onions, small quartered

4 stalks celery, cut into 1-inch pieces

salt and pepper

 

Puff Dumplings (Time: 15 minutes)

 

NOTE: These dumplings are so versatile, they can be used in any warm broth of your choice. They are so light that they will melt in your mouth.

1 cup all-purpose flour

2 tablespoon fresh parsley, finely chopped

1½ teaspoons baking powder

½ teaspoon salt

½ cup milk

1. Rinse meat under cool water in drainer; pat dry and sprinkle liberally with garlic salt. Dredge in flour and brown on both sides in hot oil in a large Dutch oven.

2. Add onion and garlic. Continue to stir-fry for 2 minutes. Add bay leaf and beef stock. Place lid on Dutch oven and simmer for 1 hour.

3. Add carrots, potatoes, onions and celery. Return lid to pot and simmer medium to low heat for 15 minutes or until vegetables are tender. Taste and add salt or pepper if desired.

4. Make dumplings by combining flour, parsley, baking powder and salt in a medium bowl; make a well in center of flour mixture. Add milk, stirring just until moistened. Drop dough by tablespoons onto the stew. Cover and cook over low heat for 15 minutes without removing cover. Ladle in stew bowls topped with 2 dumplings. Serves 6.

SEPTEMBER 23, 2009 -50 WAYS TO LOOSE YOUR BLUBBER!

SEPTEMBER 23, 2009 - 50 WAYS TO LOOSE YOUR BLUBBER!

Greetings to all the cookbook junkies and others all over the world. While many women "like" cookbooks, there are some of us that "love" cookbooks, and actually read them like novels. Since we love to cook and serve our family and friends the best meal we can possibly prepare, it is us who buy the cookbooks that features the luscious cake or pot roast on the front cover. Thus, we run home and try it out.

But next to cookbooks, women love to read about how to lose weight, How many books have you bought because it listed the perfect diet plan on the cover? I'm positive, being a woman myself, that this is the ever luring topic that continues to get our interest. Who doesn't want to shed a few pounds?

They say the converted make the best preachers, and since I have been able to loose and maintain a 25-pound weight loss, I like to pass on the things that helped me. So, I have come up with the perfect *50 Ways to Loose Your Blubber* plan. Fashioned after Paul Simon's "50 Ways to Leave Your Lover" song, I thought it might give you a few chuckles, while conveying some powerful tips for weight loss. Just sing along:

1. Make a plan, Anne. Try the old-fashioned calorie count; it works. I use 1500 calories/day.

2. Write it down, Lon. Keeping a food diary daily of everything you eat. It will keep you on course.

3. Read labels, Mable. You must know what's going in your mouth…calories, sugar, fats, fiber, etc.

4. No Trans fats, Pat. Bad, bad, bad. Choose products that say "No trans fats." Clogs arteries.

5. Avoid High Fructose corn syrup, Cherub. Clogs the liver and can cause Cirrhosis of the Liver.

6. Dump the Diet Sodas, Lois. Too many chemicals; switch to green tea--much, much better.

7. Get on your bike and ride, Clyde. You've got to move it, move it! Diet without exercise= Nada.

8. Walk yourself skinny, Minnie. Walking 45 minutes per day will burn an extra 300 calories.

9. Join curves, Merv. This is a good exercise program that lets you ease into bigger things.

10. Less red meat, Pete. Eat chicken, turkey, and lots of fish. Save the hamburger; special times.

11. Eat breakfast, Candice. Starts the furnace burning, and kicks up the metabolism.

12. Eat all day, Jay. Every 2 hours: apples, almonds, yogurt, oranges….keep the fire hot.

13. Change your Lifestyle, Kyle. You will gain a "diet" back. Lifestyle changes your life.

14. Drizzle vinegar on you salad, Sally. Good for your heart, and helps burn calories.

15. Weigh every day, Kay. Watch that weight…if it starts to go back up, you go down-Nip it!

So, my friend, there you have it. I'll just leave the other 35 ways for you to decide how to "Loose your Blubber." Everyone is different, and only you know what will work for your body. The important thing is for you to get started. Just read those labels and try to keep it low fat and low calorie. Get a support group to help you, or even family members. Once you get to your goal, you will be able to maintain and have a Sweet Yeast Roll once in a while, from *Rosalie Serving Country Cookbook.*

I will be sure to let you know when *Rosalie Serving Country* will be here; possibly one more week. In the meantime, be sure to mark your calendar for October 2, 3, and 4. The event is the *Taste of St. Louis,* held downtown St. Louis, Missouri, at the Soldier's Memorial, 227 Jefferson Street. Come by my tent. You will know it is mine because my husband will have decorated it with lights and an Italian flag. I will be having cooking class right on the spot, and handing out Pineapple Upside Down Cake.

God Bless, Rosalie

　

September 23, 2009 - Sweet Yeast Rolls

September 23, 2009 - Sweet Yeast Rolls

NOTE: These are the famous yeast rolls that were served from our Country Kitchen during the Old Thresher's Country Fair, held yearly in Elsberry, Missouri. They were made right on the spot from morning until the last meal was served. People would stand in line for a hot roll, and it was said that they walked around the Fair Grounds holding a hot roll rather than funnel cakes or cotton candy. You will always cherish this recipe.

2 tablespoons yeast

¼ cup warm water

 

3 eggs, beaten

1 cup luke-warm water

½ cup melted butter

5½ cups flour, divided

2 teaspoons salt

2/3 cup sugar

 

½ cup melted butter, divided

½ cup sugar, divided

melted butter

sugar

1. Preheat oven to 400 degrees. Dissolve yeast in ¼ cup warm water using fork to mix thoroughly. Set timer and let stand 10 minutes. Yeast will foam up high and look pasty.

2. In large glass bowl, add beaten eggs, 1 cup lukewarm water, ½ cup melted butter and the foamy yeast; stir together.

3. Add 3 cups flour, salt, and sugar to wet ingredients; dough will be sticky. Add additional 2 cups flour and turn out onto floured surface. If dough is still too sticky, add the remainder flour and knead together gently. Do not overwork dough. Coat glass bowl with olive oil or cooking spray. With floured hands, place dough in bowl. Dough should be very soft. Cover with towel and place on top of stove in a warm place. Let rise to double in size, about 1 to 1½ hours.

4. Place dough on floured surface; cut dough ball in half. Roll dough with rolling pin, dusting lightly with flour as needed, to a 12 by 15-inch rectangle. With pastry brush, brush dough with ¼ cup melted butter. Sprinkle ¼ cup sugar over butter, adding more if desired. Roll rectangle (wide end) into jelly-roll fashion. Using a serrated knife, cut slices 1 to 1¼-inch thick. Place cut-side up in greased muffin pans. Continue to process the other half of dough as above. Let rolls rise in warm place until double in size, at least another hour.

5. Bake in oven 10 to 12 minutes or until golden on top. Remove from oven and brush with melted butter; sprinkle with sugar. Serve warm for best taste. Yield: 2 dozen rolls.

SEPTEMBER 15, 2009 - COUNTRY DEBUT

 SEPTEMBER 15, 2009 - COUNTRY DEBUT

 

Country Greetings!

Hello to all the eager fans of the new and pending, *Rosalie Serving Country Cookbook,* which hopefully will make its debut the first week in October. It is still currently being printed at the well established R. R. Donnelley & Sons Publishing Company in Crawfordsville, Indiana.

So, my faithful fans, where do you think would be the best place to market my new cookbook right here in the Midwest state of Missouri? Perhaps you have visited towns that feature famous Bed and Breakfasts, Country Stores, or even Country Shops where a successful book signing or consignment would be possible. Please let me know your thoughts by emailing me at

rosalie@rosalieservingitalian.com. If you live out of the state of Missouri, please let me know your favorite places. I'm sure I can visit on tour sometime.

I must say that my first complete Country cooking class at the wonderful Rendezvous Café in O'Fallon, Missouri, went very well last Monday evening. The menu was *Rosalie's Chicken & Dumplings,* *Southern Salad with Strawberry Vinaigrette Dressing,* *Sweet Yeast Rolls,* and *Bread Pudding with Vanilla Custard Sauce.* At first I was concerned that I chose recipes too lengthy to teach in one evening class, but after two hours of teaching and cooking, everyone began eating the fully prepared meal.

I pass this on so that each of you can have your own Country Debut. Now, I did do a few short cuts before arriving to class, such as cooking the chicken in a big 8-quart pot of boiling water, celery and chicken base added, for one hour until tender. This way, I only had to demonstrate making the dumplings. It was very easy to remove the tender chicken, skin and de-bone it, and then add the tender dumplings to the rich chicken broth.

The yeast rolls were also started at home, so that they could rise for one hour before arriving to class. The dough was then cut in half, and then rolled out. It was brushed with butter and sugar, and then rolled up jelly-roll style and cut into 12 slices, (repeated twice), for 24 beautiful mouth-watering hot rolls.

The bread pudding was very easy to make, and was baked up to perfection. I used 8 iced cinnamon rolls, plenty of eggs, milk, cinnamon and raisins, and topped it off with a very easy and quick cooked warm custard sauce complete with real butter and real vanilla extract. Yum, Yum!

Lastly, the big Southern salad made with mixed greens, spinach, and variegated cheese cubes. It was topped with candied pecans and fresh strawberries. This salad really complimented the meal. The strawberry vinaigrette dressing was made with Smucker's Strawberry Preserves, red wine vinegar, olive oil, and a little coarse sea salt.

Now, that your taste buds are salivating out of your mouth, you can be the first to get the new cookbook by sending a check made out to Rosalie Serving Cookbooks for $24.95 plus $3.50 for tax and shipping and my husband, Bill, will make sure you get a book in the mail. If you want it personally signed, please indicate to whom. My address is 58 Madden Rd, Troy, Mo. 63379

Or, look for me at Barnes & Noble, 721 Gravois Road, Fenton, MO., On October 10, Saturday, from 6:00 pm to 9:00 pm for my first book signing of *Rosalie Serving Country.* If you can't make it for the book signing, just ask your local Borders, Barnes & Noble, Walden Books, or most book stores to order it in for you. Cook up some Country Debut tonight and experience a little bit of heaven.

God Bless, Rosalie

　

　

　

　

　

　

　

　

　

　

Rosalie’s Chicken & Dumplings

SEPTEMBER 17, 2009 - Rosalie's Chicken & Dumplings

NOTE: This dish could be the best-loved country supper of all time. The broth is smooth and savory with dumplings that melt in your mouth. Another hit at the Country Fair, this recipe has won blue ribbons in the hearts of everyone who experiences it. Serve it up with Creamy Homemade Mashed Potatoes, Country Green Beans with Ham, and by all means don't forget the Sweet Yeast Rolls.

1 large stewing hen or chicken

3 tablespoons chicken base,

or 4 chicken bouillon cubes

3 stalks celery, cleaned and chopped into 3-inch pieces

 

1 (10¾-ounce) can Campbell's Cream of Chicken Soup

½ to ¾ cup whole milk

¼ teaspoon ground black pepper

salt

1. Rinse chicken well in cold salt water and place in large 8-quart heavy pot. Cover with water and bring to a rapid boil. Skim all foam from broth as it rises to the top. When foam subsides, add chicken base or bouillon cubes and celery to broth. Cover and cook over medium heat to soft boil for 1 hour. Chicken will be tender and fall off bones. Remove chicken to large platter to cool. Remove skin, all bones, and any unsightly dark meat. Chop chicken into small pieces, then set aside and prepare dumplings.

Rolled Dumplings

NOTE: These dumplings are rolled into a large flat sheet of dough and cut into small squares. They absorb the broth and become very tender and light.

4 cups flour

1 teaspoon salt

1 stick butter

4 eggs, beaten

½ to 1 cup Kitchen Basics low-sodium chicken stock

1. In large bowl place flour and salt; mix together, and work in butter until flour becomes mealy.

2. Make a "well" in middle of flour. Pour in the beaten eggs and ½ cup chicken stock; then work into dough. If dough is stiff, add a little more broth. The dough should come together soft and smooth.

3. Separate dough into 3 portions. Roll out each portion onto floured surface to a thin round circle, about 1/8-inch thick. Cut dough into 1½-inch wide pieces, and then into 1½-inch squares. Place dumplings on floured wax paper on cookie sheet in layers until all the dough has been used.

4. Remove celery from broth, and bring broth to rolling boil. Drop dumplings into broth a few at a time. Stir after each addition of dumplings. Continue to drop dumplings into boiling broth until all are used. Cover pot and softly boil the dumplings, stirring often, for about 20 minutes or until dumplings are very tender.

5. Add cream of chicken soup and milk to broth. Stir and boil gently until soup is dissolved. Add pepper and salt if desired. Add chicken and stir well. If more broth is desired, add a little more milk. Ladle soup into large bowls while still hot. Serves 8 to 10.

 

SEPTEMBER 10, 2009 - GRANDMA’S HOUSE

SEPTEMBER 10, 2009 - GRANDMA'S HOUSE

Buon giorno and Good Day!

Greetings to all the wonderful fans of *Rosalie Serving Italian.* As you all may have noticed, I am very late this week in getting out my usual newsletter and recipe. The holdup was a welcome visit from my daughter who flew down from Naples, Florida, to visit with me for a few days. With her came two of my ten grandchildren, Elijah Harpole, age 4 and baby Sebastian Durniat, 11 months old. It has been great fun so far, tripping over Lego's, wind-up toys, and Elmo.

The grandchildren story even gets better, because today I had another visit from my middle child, Jeff and his wife, Tami. They decided to drive down from Terre Haute, Indiana, hearing that sister was visiting with Mom. Along with them came four more grandchildren: Roman, age 9, Reagan, age 6, Alexandra, age 5, and Nicholas, age 2. If you are counting, we now have six of the ten grandchildren, all under the same roof. Things are definitely getting more lively by the minute.

The greetings were very touching, with hugs and kisses for me and Grandpa, and exclamations like, "Oh, Grandma, we are so excited to see you, and did you bake cookies for us, and can we play with all of your toys? Do you have chocolate milk, did grandpa build us the tree house yet, and can we play the piano?" "We are sooo hungry… what did you fix for supper?" While the questions kept coming, faster than I could answer, the adults filed in one by one hugging and greeting one another. It was almost like Christmas…and all because they were at Grandma's House.

What is it about Grandma's house that causes all the magic? Yes, there were warm chocolate chip cookies out on the table, and yes, Grandma did cook all afternoon preparing everyone's favorite dish. The family dinner table was filled with *Italian Crusted Chicken,* Tami's favorite, *Italian Fried Cabbage with Marinara Sauce*, Jeff and Grandpa's favorite, *Breaded Fried Cauliflower*, Dana's favorite, *Homemade Italian Bread,* everybody's favorite, and lots of fresh vegetables including fresh corn on the cob, fresh green beans and potatoes, and of course a big *Italian Salad.* Dana also made her *Lemon Raspberry Icebox Cake,* and the kids drank chocolate milk to their heart's content.

You see, at Grandma's house, rules are suspended in time. It's like the prisoners are temporarily out on leave, and all of their long awaited wishes can be fulfilled in one afternoon. The kids can play leap frog, build Lego castles, jump off the coffee table, drink milk and eat cookies all at the same time; while the parents can tune them out completely and catch up on month's of absence. Grandma takes three Ibuprophen, and continues to serve, assemble, break up kid fusses, apply band aids, sweep up cookie crumbs and kiss on Grandpa. It's a wonderful life!

And did you know that Grandma is always the beloved of the family? It's true! Grandma can do no wrong. She makes the best food, has the best kid movies, tells the best bedtime stories and always has bubbles for the kid's baths. She takes up their grievances, calms their fears, and laughs at their jokes. She brags about them, carries their pictures and shows them to total strangers, and never misses their recitals. It's the perfect scenario…Grandma can do all of these things, while mom and dad are still responsible. I love it! So, I say, "come on over to Grandma's house," what your parents don't know, won't hurt them….just kidding.

Grandma jokes:

"Oh, Grandma, your teeth are like stars, they come out at night."

"Oh, Grandma, you have a suppository stuck in your ear". "Oh, my", Grandma says, "Now I know where my hearing aid went."

Have fun, and see you at Rendezvous Café, September 14, at 6:00 PM to 8:30 PM in O'Fallon, MO. for a fun cooking class with recipes from my new cookbook, *Rosalie Serving Country.* Call for reservations 636-281-2233.

God Bless, and see you at Grandma's House,

Rosalie

　

　

　

　

　

　

　

　

　

ITALIAN BREADED CAULIFLOWER

 SEPTEMBER 11, 2009 - ITALIAN BREADED CAULIFLOWER

NOTE:

These breaded cauliflower florets are wonderful as an appetizer, but can also be used as a vegetable side dish. If you need more bread crumbs, just make up another batch.

1 large head cauliflower stems removed and broken into small florets

1 to 2 teaspoons salt

3 large eggs, beaten

1 cup Progresso Italian Style bread crumbs

1/3 cup grated Parmesan cheese

2 cloves garlic, chopped

1 teaspoon salt

¼ teaspoon ground black pepper

 

½ cup olive oil, more if needed

Salt and pepper

Parmesan cheese for garnish

1. Cook cauliflower florets in salted boiling water just until tender, 6 to 8 minutes. Drain and set aside. Beat eggs in large bowl and add the cauliflower, mixing gently to coat.

2. Mix the bread crumbs, cheese, garlic, parsley, and salt and pepper together. Place in large shallow dish. With slotted spoon, lift 2 to 3 florets out of egg mixture and into bread crumbs. Roll in crumbs until well coated.

3. Pour olive oil in large skillet, and over medium heat, fry the florets until golden brown. Sprinkle salt and pepper over florets while frying. Transfer florets to paper towel, then to large platter. Continue until all the florets are coated and fried. If oil in skillet becomes too dark and filled with burnt crumbs, clean pan and add new olive oil. Continue to complete frying.

4. Sprinkle cheese over cauliflower while still warm. Serve as is, or dip into your favorite marinara sauce. Serves 6

SEPTEMBER 3 - 2009 - GOOD NIGHT!

SEPTEMBER 3 - 2009 - GOOD NIGHT!

Country Greetings!

 

Hello to all the great friends of *Rosalie Serving Cookbooks,* both Italian and soon to be Country. Hopefully everyone is well and still cooking up those good Italian recipes from *Rosalie Serving Italian Cookbook.* While the pastas, pizzas, and breads are quite delicious, many of you have let me know you are fixing more salads and vegetables these days, still trying to shed a few more pounds. I still advocate that a healthy 1500 calorie per day diet, plus frequent exercise, will do the trick.

There is one thing, however, that many of us forget to put into our weight loss grid--a Good Night's Sleep. Did you know that a good night's sleep can rejuvenate your entire body?  And it even helps control body weight by regulating the hormones that affect your appetite. Now, while the ideal 8 hours a night isn't always possible, cheating night after night will catch up to a stressed body, ultimately affecting our eating habits. Wouldn't it be great if we all had time for more sleep?

After a long, tiring day, the idea of climbing into bed can seem like heaven, and we are sure we will just fall asleep peaceably. But after 15 minutes of sleep, our eyes pop wide open and we are consumed with the day's duties, including the good, bad, and the ugly. Like the other night, I was so tired; I just knew I could sleep forever. But after a few moments, I woke up thinking I forgot to teach a cooking class that evening, and got up to check the calendar, only to find I taught it the night before.

Then there are the floating facts that cause me great concern, like when I'm on TV doing a cooking show and I get the two cookbooks, Italian and Country, mixed up, and I'm serving marinara sauce over cornbread and beans. This really gives me indigestion.

Next, there are the nightmares! The most vivid I can remember was the one I had when I was trapped in an alley with 2 shady characters coming after me. I decided in my dream that I would either be a victim or a victor, so I began kicking, scratching, and beating up on these fellows. The next thing I knew, my husband Bill, was kicked out of the bed, scratched from head to toe and knocked up against the dresser knobs, catching him on the side of his head as he fell to the floor. He quickly awoke me and said, "Have you got anything against me?" He was a sad state to behold.

Lastly, there's the food factor. It's usually those late night parties when everyone is having a good time eating everything from fried ravioli and calamari to finishing up with popcorn and root beer floats. It seems the squid floats downstream with the root beer, and the popcorn and ravioli are popping the daylights out of each other. I hate getting up in the middle of the night and spending 2 hours in the bathroom.

But, getting back to a good night's sleep: It repairs body tissues, keeps your heart healthy, lowers levels of stress hormones, improves your memory and cognitive function, and helps you learn new skills. Not only is it important, it is a necessity to stay healthy!

So, somebody…tell me how to get a Good Night's Sleep? Is it the milk and crackers? Yoga? Warm bath? Or, could it be as simple as saying that good night prayer to the Lord, putting everything in His hands, reading a psalm, and just relaxing in the good day the Lord gave us and feeling blessed we are still alive. I think I'll take the last tip, how about you?

And, now after a good night's sleep, be sure to meet me at Viviano's Festa Italiano, 62 Fenton Plaza, in Fenton, Missouri, September 3, for an all day book signing starting at 10:00 AM. Enjoy the Italian grocery, and pick up some homemade frozen ravioli. There may be a party right around the corner.

God Bless and good night!    Rosalie

SEPTEMBER 3, 2009 - FRIED RAVIOLI

SEPTEMBER 3, 2009 - FRIED RAVIOLI

NOTE: This is a great appetizer or can even be served as meal. A delicious Italian classic that continues to delight the body and soul. Serve with your favorite marinara sauce or just plain with lots of fresh grated Parmesan cheese.

1/2 pound frozen beef, or cheese ravioli

1 tablespoon salt

3 beaten eggs

 

2/3 cup plain bread crumbs

2/3 cup grated Parmesan cheese

2 cloves garlic, finely chopped

¼ cup fresh curly parsley, chopped

½ teaspoon salt

¼ teaspoon ground black pepper

½ cup mild olive oil, or more if needed

Marinara Sauce

1. Boil 4 quarts water and add salt. Add the ravioli and boil until the ravioli are tender. Drain gently. Beat the eggs in a large bowl, and add about half the drained ravioli to the egg mixture at a time.

2. In shallow bowl, mix the bread crumbs, cheese, garlic, parsley, and salt and pepper. With a slotted spoon, lift the ravioli one at a time out of the egg mixture, and coat well in the bread crumbs. Lay breaded ravioli on waxed paper. Continue until all are breaded.

3. In large skillet, heat olive oil until hot. Add several coated ravioli to the hot oil, and fry until golden brown on both sides, 2 to 3 minutes. Remove to paper towel to drain.

4. Transfer to a large platter with bowl of marinara sauce in the middle for dipping, or serve garnished with Parmesan cheese. Serve while still warm. Makes about 1 ½ dozen.

AUGUST 26, 2009 - LABOR DAY

 AUGUST 26, 2009 - LABOR DAY

Buon giorno and Good Day!

Greetings from Rosalie Serving Cookbooks! Since my husband's birthday is September 4th, we usually celebrate it on Labor Day. He always thought since his mother had the labor, and he had the birthday, it was his personal holiday. Not only does he love the birthday celebrations, the holiday itself calls for "Bills barbecue, "which is his wonderful oil-and-lemon basted barbecued chicken. My grandson, Grant, was also born on Grandpa's birthday, so our family makes an effort to celebrate summer's last blast.

It seems that the Labor Day holiday is the summer's end for a big barbecue, all complete with potato salad, baked beans, hot dogs, and plenty of home-grown sliced tomatoes chopped up with cucumbers and vinegar. Everyone eats all day off and on, while the kids play in the sprinklers, the adults attempt to play badminton, and inevitably at the end of the day, everyone ends up in water fights, and we all go home soaked to the bone. I love Labor Day!

Did you know that the first Labor Day was celebrated on September 5^th, 1882 in New York City to celebrate the Central Labor Union? It was dedicated to the social and economic achievements of all the great American workers, and to this day, celebrates the hard work that has given America strength, prosperity, and ultimately secures the well being of our country.

So, my friends, if you or your spouse have a job, and can have the privilege to work, then take the time to thank God. A job is a gold mine, it means independence and freedom; it renders self worth and confidence, and is the ultimate blessing one can offer their family. To all the seniors, let me say; work until the day the Good Lord calls you home-- never retire. You may retire from your job or occupation, but never retire from work. Keep on going to serve others and ultimately yourself.

To the young, work, work, work! It always pays off! Work as hard as you can in high school and then in college. Keep on going to be the best you can possibly be; never stop. Then when Labor Day comes along, relax for the day and thank God for the accomplishments He has allowed you to achieve, because all good and perfect gifts come from above.

No job? Get creative! Use the God-given talents you have inside of you, the talents that no one else possesses; and start you own business. You can do it! Get the help and counsel you need, work out of your own home, and make it happen. As I have said many times, if God be for you (and He is), then who can be against you? We are still in the greatest country on the face of the earth--America! Your dream is in you, and no one can take it away. Keep that dream alive!

I wish you God's blessings, and may all of you, along with me, pray that our beloved America will continue to be a free nation, and that we will always be able to celebrate *Labor Day*… along with the barbecue, potato salad, baked beans and water fights. Look for the weekly recipe of my husband, Bill's, * Barbecue Chicken with Lemon Sauce* and celebrate God, your family, and America!

Click on my website,

www.rosalieservingitalian.com for upcoming dates such as cooking classes and book signings.

God Bless,

Rosalie

　

　

　

　

　

　

　

Barbecued Grilled Chicken with Lemon Sauce

 

AUGUST 26, 2009 -Barbecued Grilled Chicken with Lemon Sauce

NOTE: This is the recipe that my husband, Bill, uses every year from early spring to start of fall. It is truly a mouth-watering experience and great for any barbecue. Use chicken breasts and legs for the best grilling.

6 large chicken breasts

and 6 to 8 chicken legs

Lawry's coarse garlic salt with parsley

1½ cups olive oil

2/3 cup lemon juice

¼ cup butter

 

Maul's Barbecue Sauce, Original, Smoky, or Hot

1. Rinse chicken in cool water, and if time permits, let soak in 2 tablespoons of salt water about 20 minutes; drain and pat dry. Liberally sprinkle the chicken on both sides with the coarse garlic salt. Place in large pan and set aside.

2. In a 3-quart pot, place the olive oil, lemon juice, and butter. Warm on stove until butter is melted.

3. When coals are white, place the chicken on the grill and use basting brush to brush the lemon/olive sauce over the chicken. Continue grilling chicken, closing the lid over the grill when flames spark up. Every 5 minutes, and before turning chicken, brush some of the lemon sauce over the chicken. Continue to grill until the juices of the chicken run clear when pierced with a two-pronged fork, or a meat thermometer thrust into the meaty part of the breast registers 165 degrees.

4. Pour the barbecue sauce in a small pot. With same brush, baste both sides of chicken with the barbecue sauce. Close lid on chicken and let steam a few seconds. Turn chicken and repeat the barbecue sauce and steaming about 3 times, until the chicken looks dark and crusty.

5. Return the chicken to a clean large pan and cover with foil to keep warm until serving. Provide extra sauce at the table if desired. Serves 6 to 8.

RUN FOR YOUR LIFE

AUGUST 20, 2009 - RUN FOR YOUR LIFE

Buon giorno and Good Day!

Cookbook greetings to all the faithful supporters of *Rosalie Serving Cookbooks,* both Italian, and now, soon to be Country. As most of you know, I have been vacationing in sunny Florida the last 8 days, both at Disney World, and the last few days, at the beautiful Smyrna Beach. This proved to be a great arrangement, because after running from theme park to theme park in Disney, accompanied by six grandchildren, plus parents, the beach was a welcome melt down.

The last day was especially wonderful, although a little frightening. The Orlando airport was a little over an hour away from the beach, and it was my idea to eat at one of my favorite restaurants, Chick-Filet, before we drove to the airport. Since we had eaten there twice during the vacation, (a drive-through), I wanted to find one that we could go in and sit down. The receptionist from the hotel gave us directions and we were on our way. As we learned latter, the sit-down Chick-Filet was a ways past the drive-through one, and we had inadvertently passed it.

I love to ask directions…several times, and on the second inquiry, I noticed a store front in a strip mall with the following name over the door; *SHOES WAREHOUSE OF FLORIDA* - All Shoes $7.99/pair. Glancing at the door of shop, I noticed the owners opened at 12:00 noon. I looked at my watch and thought, this will be perfect. We can eat lunch and come back this way just in time for the store to open.

Getting back in the car, I mentioned the store to Bill, and he promptly said, "You have just 20 minutes to shop in order for us to make the plane departure at 2:45 pm." "Oh thank you, thank you," I said, "I'll be sure to watch the time."

After a pleasant lunch, we drove back to the little strip mall, walking into the store right at 12:00 o'clock. I instantly felt like this must be an extension of Fibber McGee's closet. There were hundreds of shoes, from the ceiling to the floor, and everywhere in between. The aisles were very narrow and only two people at a time could get through. "Welcome to our warehouse," the lady said, "just tell me your size and I will gladly bring you any shoe you choose, and if you buy three or more, the price drops to $7.00/pair."

Did you ever feel like "Christmas in July?" The feeling of being surrounded by great name-brand shoes, some beautiful, crazy, cute, and trendy, and in every color, shape and size, was, to say the least, overwhelming. I began trying on shoes like crazy, and after 30 minutes, my husband, Bill, came in to say we had to leave immediately. While the lady was packing up shoes, I was picking out a few extra pair for my granddaughter, Taylor.

Jumping in the car and racing to the airport, Bill had one question, "How in the world do you expect to get 10 pairs of shoes on the plane?" "And," he went on to say, "Rosalie, if you make us miss this plane, I may have to kill you…slowly." "Oh, Bill, it was just such great fun….we will make it, right?"

It was then 1:10 pm, and we were still 45 minutes away from the airport, plus we had to return the rental car. The drive was unusually silent, until we reached the airport, and Bill finally said, "You better "Run for Your Life." It was at this point that I actually became scared, especially at the ticket counter when the attendant asked, "Lady, what have you got in all those packages?" "Shoes?" I replied. Well you have to get them into a large bag, or something. "Yes sir," I said, and I promptly ran to the Disney Store across the way. Running back to the counter, I began to pack all the shoes into two very large bags. From that point on I was running with the 10 pair of shoes, plus my purse, carry-on bag and 2 hats. Gate 96 was at the end of the airport, and when I heard the loud speaker say, "three minutes to boarding," my heart fell. But, alas, with 3 minutes left and my 10 pair of shoes, we entered the walk way.

While, everyone has been laughing non stop after listening to this saga, my husband, Bill, has suffered post traumatic syndrome. The only thing I could do was to make him his favorite dessert, Country Apple Pie. So, have fun, and if you ever find a shoe store on the way to the airport, you had better… "Run for Your Life!" See you at the Rendezvous Café for a great Cooking Class on September 14. Call for reservations: 636-272-8687.

God Bless,

Rosalie

　

　

　

　

　

Country Apple Pie

 AUGUST 29, 2009 - COUNTRY APPLE PIE 

NOTE: Use a deep dish pie pan for this mile-high pie. Straight from the country table, this timeless dessert is one of America's favorites. For cobbler, pour filling into a 9 by 13-inch pan. Omit bottom crust and roll pastry out in one rectangular piece to fit over top of pan. Lay over filling, sprinkle top with sugar and bake.

1 Melt-In-Your-Mouth Pie Crust recipe (doubled) found on page 162

 

6 cups Granny Smith apples, peeled and sliced

1 tablespoon lemon juice

 

¾ cup brown sugar

½ cup sugar

1/3 cup all-purpose flour

1 teaspoon ground cinnamon

1/8 teaspoon ground nutmeg

2 tablespoons butter

1 tablespoon Cinnamon Sugar (recipe below)

Cinnamon Sugar

1 cup sugar

1 teaspoon cinnamon

1. Preheat oven to 450 degrees. Prepare pie crust as directed and roll half of pastry to 1/8-inch thickness on a lightly floured surface. Place in a 9-inch deep dish pie plate: set aside.

2. Toss apples and lemon juice in a large bowl. In a smaller bowl, mix together brown sugar, sugar, flour, cinnamon, and nutmeg. Sprinkle over apples and mix together well. Spoon filling into prepared pie crust.

3. Cut butter in small pieces and lay evenly over apple filling. Roll remaining pastry to 1/8-inch thickness in a round circle. Gently fold pastry over and unfold onto top of filling. Trim off excess pastry along edges. Fold edges under and flute together with bottom crust. Cut a few slits in top crust for steam escape. Using any left over dough, cut small apple cut-outs using decorative cutters. Place 3 to 4 dough apples atop crust.

4. Sprinkle top crust with 1 tablespoon Cinnamon Sugar. Bake at 450 degrees for 15 minutes. Reduce oven temperature to 350 degrees and bake 35 minutes longer. Pie should be golden and filling bubbly. Serves 8 to 10.

 

 

 

 

ROSALIE'S HEALTH CARE REFORM

 

AUGUST 9, 2009 - ROSALIE'S HEALTH CARE REFORM

Country Greetings and Good Day!

Hello everyone! Since the hottest topic these days is Health Care Reform, I thought I just might expound on the subject myself. I say preventive medicine is the best way to go, and what better medicine could there be than food. That's right, good old healthy food!  As the saying goes…"we are what we eat." So, I figure, if everyone just eats healthy we could all prevent a lot of diseases that might otherwise come our way.

Take pasta for instance. My uncle Joe Campise ate pasta at least twice a day, and I can't ever remember him being sick, except when the Good Lord called him home one day, and then even his pasta couldn't save him. He loved his pasta with fresh vegetables, beans, fish and sometimes, but not often, meatballs. As for the rest of my relatives, it seems they mostly eat the cuisine of the Mediterranean which proves to be very healthy. They eat olive oil, tomatoes, garlic, pasta, fresh fish, fresh vegetables, legumes, beans and pine nuts, which are some their favorites. Desserts are about half the sugar we use in deserts today, and many times for a sweet, they munch on fresh fruits, especially grapes.

Their exercise program was mostly their transportation--walking. I can remember as a young girl walking to school and back every day, and especially walking to the Northland Shopping Center, in Jennings, Missouri, with my mother, which was about 2 miles from our house. Since most families like mine, only had one car, it was understood that my dad who made the living had to get to work. Everyone else in the family walked to their destination, thus a natural and healthy way to keep weight down.

So, why not return to those healthy habits? I think we could all become healthier in a matter of months, and health costs could be reduced drastically. Rosalie's Health Care Reform is as follows:

1. Breakfast: The most important meal of the day! Oatmeal with cinnamon and a little brown sugar is a winner. Oatmeal reduces bad cholesterol, and cinnamon helps to prevent diabetes. Wheat toast will keep you "regular", and grapefruit will give you natural vitamin C, preventing colds and boosting the immune system. Bananas give heart-loving potassium.

2. Snacks:  Eat snacks all day long and keep the metabolism going. Did you know that there are 30 benefits of eating an apple a day? Apples are a great source of fiber and help to aid digestion and promote weight loss. Almonds and walnuts have oils rich in vitamin B. Eat yogurt often and fight bacteria and prevent yeast infections. Drink Green tea all day long; it will fight cancer properties, boosts metabolism and aid in weight loss. Drinking low-fat milk also aids in losing weight.

3. Lunch: Don't skip lunch! Turkey sandwiches, salads with tomatoes, spinach, nuts, tuna, salmon, grilled chicken…the list is endless, and the benefits of dark leafy greens have so many benefits; largely full of anticancer compounds. Once in a while, indulge in a few dark chocolate chips.

4. Supper:  Eat a good supper. Grilled chicken, baked turkey, perch, cod, and fried catfish are some of my favorites. Cook up some mustard greens, sauté spinach in garlic and olive oil, and for a starch, how about a ½ cup serving of *Pasta with Cauliflower,* straight out of my *Rosalie Serving Italian* Cookbook.

5. More snacks: Don't go to bed without a snack. How about another apple or celery with 1 tablespoon of peanut butter? It will long satisfy, and you will sleep tight.

6. Exercise: Walk, walk, walk….it works! Before you know it, you will have dropped 10, 20, or even 30 pounds. It is "Rosalie's Health Care" at its best.

See you at the next cooking class; just click on my site,

www.rosalieservingitalian.com for upcoming events. Have fun, and God Bless!

Rosalie