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.

Page 201

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.