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.