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

　

SAUTÉED SPINACH with GARLIC

AUGUST 9, 2009 - SAUTÉED SPINACH with GARLIC

NOTE: This dish is very simple and very delicious. Rich in antioxidants and great for weight control.

¼ cup extra virgin olive oil

3 cloves garlic, finely chopped

1 (9-ounce) bag fresh spinach, pre-washed and air-dried

½ teaspoon coarse sea salt or more if desired

¼ teaspoon coarse ground black pepper

Grated Parmesan cheese, optional

1. In a large saucepan, sauté the garlic in olive oil until golden, about 30 seconds. Place the spinach over the olive oil and add the salt and pepper. Heat together about 2 minutes, until the spinach is wilted but still firm. Garnish with Parmesan cheese if desired. Serves 4.

AUGUST 3, 2009 - THE POGO STICK

AUGUST 3, 2009 - THE POGO STICK

 

Country Greetings and Good Day!

Hello everyone! Since my *Rosalie Serving Country* cookbook is now on its way to being printed, I thought a "Country" greeting might be in order. Entering the month of August always makes me feel like Christmas is around the corner. With only two weeks left before school starts, it seems inevitable that time will start flying. So, be sure to think about giving a gift that gives back- a cookbook of course! Just a thought!

Thinking about Christmas, I thought I just might get all my grandchildren an almost forgotten toy--the Pogo Stick. I can remember having one when I was a kid, and jumping myself to death. The kids in my neighborhood also had pogo sticks, and we would have contests to see who could last the longest, or who could jump the most consecutive jumps. Since my younger grandchildren start jumping the minute they step foot in my house, I thought I might just help them along.

It would also be nice to add it to my work-outs, since I get bored walking the dog, or getting on the old elliptical machine. Maybe I could pogo down the road and back, and who knows, I may start a new fad. Can't you just see the headlines? "Cookbook author boiled too many pots of pasta, and is now in therapy….pogo stick jumping!"

A little history on pogo sticks: George Hansburg patented the Pogo Stick in 1919. He said if you had two left feet and couldn't jitterbug, at least you could jump. Doing some research, it seems pogo sticks are still being made and even exported all over the world. Funny, I haven't seen one lately, have you? Oh, well, on to other things.

While we are still enjoying the nice weather here in Missouri, I am hoping it will be as nice in Orlando, Florida, next week, from the 10^th through the 17th. Scott, Jenn, and their children, plus Dana, David, and their two little boys will be joining Bill and me for a week of Disney and four days at Daytona Beach. I call it the last bash before school, schedules, and saddles. Saddles? You, know, Roy Rodgers… "Back in the saddle again?" Vacations are always fun, but I really love them when family members can come along. I may be writing differently two weeks from now….just kidding.

So, what's for supper tonight? How about the best *Stuffed Green Peppers with Tomato Sauce* you have ever had? The recipe is in the new *Rosalie Serving Country* cookbook, and these beef-stuffed peppers are mouth-watering; all cooked up in a savory tomato sauce, and served over a bed of rice. Since the book is not out yet, click on my website,

www.rosalieservingitalian,com and you'll be sure to find the recipe, either on my blog, or with the Weekly Recipe.

Look for me at the Rendezvous Café, 217 S. Main Street, O'Fallon, Missouri, on September 14^th, 2009, from 6:00 PM to 8:30 PM. I will be teaching a "Set the Table Country" cooking class. Some things on the menu: Strawberry Salad, Chicken & Dumplings, Sweet Yeast Rolls, and Bread Pudding with Custard Sauce. $35 per person. Call for reservations: 636-272-8687. This will be a fun class, hope you can come.

Have fun, and let me know if you find a Pogo Stick.

Rosalie

　

　

　

Stuffed Green Peppers

August 3, 2009 -Stuffed Green Peppers

NOTE: These peppers are steeped in a savory tomato sauce making them very tender and delicious. Served over a bed of rice, this dish is a meal in itself. Even if you don't like green peppers, after tasting these you may very well change your mind.

 

4 medium peppers, green or mixed yellow and red

 

1 pound ground chuck

¼ cup plain bread crumbs

¼ cup grated Parmesan cheese

2 cloves garlic, chopped

2 tablespoons fresh curly parsley, chopped

2 eggs

1 teaspoon salt

¼ teaspoon ground black pepper

1/3 cup Canola or mild olive oil

½ cup celery, chopped small

½ onion, chopped small

1 (15-ounce) can diced tomatoes, juice included

1 teaspoon sugar

½ teaspoon dried basil leaves

½ teaspoon salt

¼ teaspoon ground black pepper

¼ cup Kitchens Basics low-sodium chicken stock

1 (15-ounce) can tomato sauce

 

3 cups Minute Rice, prepared

parsley sprigs

1. Preheat oven to 350 degrees. Core peppers and cut each one in half. Remove seeds and ribs. Wash the peppers and set aside.

2. Mix the ground chuck, bread crumbs, cheese, garlic, parsley, eggs, salt, and pepper. Divide filling between the peppers, filling each half.

3. In large skillet over medium heat, brown the filled peppers in oil, turning once to brown, about 3 minutes on each side, being careful to keep filling intact. If all the peppers do not fit on the first browning, divide them until all are browned. Place peppers in a large deep baking dish; set aside.

4. Using the same skillet, brown the celery and onion until slightly golden, about 4 to 5 minutes, adding more oil if needed. Add the tomatoes, sugar, basil, salt and pepper. Simmer about 5 minutes. Add the chicken stock; stir until blended. Remove from heat and pour sauce over peppers in baking dish.

5. Cover with foil and bake 30 minutes. Prepare rice according to package directions. Remove peppers when hot and bubbly and arrange over the rice on a large platter. Garnish with parsley sprigs. Serves 8.