This Car is a "Lemon."- October 3, 2010

This Car is a "Lemon" - October 1 - 2010

Greetings to all the great fans of Rosalie Serving Cookbooks. I must apologize for the late newsletter; it seems the book signings, private cooking classes, and political fundraiser dinners have kept me quite busy. But as I have stated before, "no rest, no rust."

The political fundraiser dinner was especially fun for me, mainly because I got to try out my new recipe, Chicken Parmigiana served with Marinara Sauce. I also served Pasta con Broccoli with Italian Fried Asparagus, and topped it all off with Italian Cream Cake. Now, I have no idea how the candidate will fare, but I'm thinking when they get to the poles, they may just vote for the Italian Cream Cake.

Did you know that our love for food not only satisfies the palate, but we also use it to describe every day life. If something is bad, we usually use the "lemon." We say, "that car is a lemon." Or if we describe someone who is weak in character we say, " you are just a chicken liver." How about some others…"If life is a bowl of cherries, why am I always in the pits?" Or, " he is so squirrelly" and, "her thighs are like ham hocks." Of course the list goes on an on, and some can be very humorous. Have you ever described someone as "a rotten egg" or "prune face"? The one that always amazed me was the "cabbage patch doll." Now, I don't know about you, but would you liken your baby to a knobby headed cabbage?

So, I just thought I might invent a board game called, "Name That Food," and everyone can tag a person, place, or thing with their favorite food metaphor. Sounds like fun to me. Don't forget to email me with any food question or suggestion, and be sure to cook up the Chicken Parmigiana tonight.

Have fun,

Rosalie

Chicken Parmigiana - Recipe 10-01-10

Recipe - October 1, 2010 - Chicken Parmigiana

Note:

These crispy fried chicken breasts are wonderful, even without the marinara sauce, but you will want to try them both ways. They are scrumptious!

6 skinless chicken fillets, about ½-inch thick

Lawry's course garlic salt with parsley

Olive oil for frying

 

3 eggs, beaten

¾ cup Progresso Italian Style bread crumbs

¾ cup grated Parmesan cheese

2 cloves garlic, chopped fine

2 tablespoons fresh curly parsley, chopped

½ teaspoon salt

¼ teaspoon ground black pepper

 

Buffalo mozzarella, (8-ounce) sliced thin

2 cups shredded mozzarella

 

3 cups marinara sauce,

Or Rosalie's Marinara Sauce on page 127 of Rosalie Serving Italian Cookbook

Fresh basil leaves, garnish

1. Preheat oven to 400-degrees. Rinse chicken fillets well, pat dry and place on work surface. Sprinkle each breast liberally with the garlic salt.

2. Place beaten eggs into a shallow dish. Dip each fillet into the egg mixture on both sides.

3. Place the bread crumbs, cheese, garlic, parsley, salt and pepper into another shallow dish. Pat the egg -dipped chicken into the bread crumbs, pressing the bread crumbs into the breasts.

4. In large skillet, pour enough olive oil to cover the bottom, adding more as needed. Fry the chicken breasts in the olive oil over medium heat for about 4 to 5 minutes on each side. Put the lid on the chicken and turn the heat down, allowing the chicken breasts to steam cook, about 8 minutes.

5. Remove chicken to a baking sheet. Top each breast with a slice of buffalo mozzarella, and then with ½ cup marinara. Sprinkle top with shredded mozzarella.

6. Place baking pan in oven and let cheeses melt, about 5 minutes. Garnish top with chopped fresh basil. Serves 6.

September 9, 2010 - THE ZUCCHINI MONSTER

September 9 , 2010 - The Zucchini Monster

1. Greetings to the great fans of Rosalie Serving Cookbooks. I hope you look forward to these newsletters, because I really enjoy connecting with you all, especially stretching my brain for new recipes.

So, I have to tell you all about my thriving garden of six tomato plants, 3 pepper plants and the 3 zucchini plants. This is the first year in a long time that my small garden has produced so much harvest, and since I didn't have the foresight to plow up a larger area, it gives one the impression of a small jungle.

The tomato plants have reached a height of 5 to 6 feet and are wrapping around one another. I have already canned 10 quarts of tomatoes. The green peppers are about to be overrun with their fruit, but it's the zucchini plants that are definitely giving me my money's worth.

I have heard how zucchini plants can proliferate, but these plants have more than quickly become out of control. They were so cute and little when I planted them, but now they each resemble a giant octopus. They have crept out of the garden, over the phlox, around the old dog house and heading for the neighbors drive way. They not only look like a creeping village, they also produce like one.

They start out like little green thumbs, and three days later they have grown to the size of a baseball bat. You don't dare turn your back on them, much less go on vacation. If you don't have the entire neighborhood watching, you may come back to the Zucchini Monster. And did I mention they have babies like carter has liver pills? Like, how many zucchini can fit on your back porch?

So this is why people stand on the street corners in your subdivision waving anyone down who will stop, asking the simple question…you wouldn't want any zucchinis would you?

Granted the little devils are quite delicious, and can be used in multiple dishes…like, soups, salads, casseroles, breads, muffins and even jellies. They can be fried, baked, grilled, blended, and even canned, probably for 100 years. I'm thinking of selling stock in the zucchini fortune.

All kidding aside, there's nothing better than fried zucchini in extra virgin olive oil, with a little garlic and onion, and topped off with fresh lemon juice.

Now that might even suffice putting up with the Zucchini Monster.

Have fun,

Rosalie

ITALIAN TURKEY MEATBALLS - September 9, 2010

August 25, 2010  - ITALIAN TURKEY MEATBALLS IN MARINARA SAUCE

Note: These juicy meatballs are every bit as good made with ground turkey as they are made with ground chuck. You will love them made as sandwiches or in your favorite marinara sauce.

1 pound white ground turkey.

2 cloves garlic, chopped.

¼ cup plain breadcrumbs.

¼ cup Parmesan cheese.

2 tablespoons curly parsley, chopped.

2 eggs

½ teaspoon salt

¼ teaspoon ground black pepper

½ teaspoon fennel seed

1. Mix together the turkey, garlic, breadcrumbs, cheese, parsley, eggs, salt and pepper and fennel seeds. Make into meatballs or patties, depending if using as sandwiches or meatballs in Marinara sauce.  Fry in olive oil over medium heat 3 to 4 minutes on each side for sandwiches. If using in marinara, cook partially done, 2 minutes on each side. Makes 6 to 8 meatballs.

HOT SUMMER, COLD CARDINALS - AUGUST 20, 2010

HOT SUMMER, COLD CARDINALS - AUGUST 20,210

Greetings to all the great and wonderful fans of Rosalie Serving Cookbooks!

Born and raised in St. Louis, Missouri, I have experienced lots of hot summer days, but how quickly we forget them until we leave our homes and walk out into the sultry, steaming dog days of summer. With temperatures reaching 100-degrees the past few days, frying an egg on the sidewalk seems totally possible.

 

Take my tomato plants for instance. I reached in to pick a lovely red tomato and it became instant tomato soup in my hand. The zucchini monster plants have all but dried up into skeletons, and I haven't seen our humming birds in days. I guess they all flew north. And how about getting into your car in the middle of the day? My bootie melted right into the floor board.

But then on the other hand, our beloved St. Louis Cardinals are cooling things off a bit. Like, how about landing in the middle of the north pole, and right in the middle of August? We amazingly sweep the Cincinnati Reds, and loose every game since. I say, break out the popsicles.

So, I just broke into my imagination and thought I would celebrate both the weather and baseball with two fabulous dishes. For the hot days of summer, how about a delicious cool Lemonade Pie. Just one bite will arrest the sweat glands. And since I have made five testers in the last few days, I just can't wait to give you the final and best version ever.

And now, about those cold, cold Cardinals. Well, I thought if they tasted my Chicken Gnocchi Soup ( much better than Olive Garden's, by the way), they would be so warmed up and energized, nothing could stop them. This soup is so light and delicate with the little homemade dumplings that your taste buds will do jumping jacks in your mouth.

Well, there you have it. A delicious soup followed by the best summer pie you could ever hope to experience. Be sure to look for the recipes in this newsletter. Have fun, and keep cool….take in a baseball game.

Rosalie

　

LEMONADE PIE - AUGUST 20, 2010

ROSALIE'S LEMONADE PIE - AUGUST 20, 2010

NOTE:

What I love most about this version of Lemonade Pie is the smooth texture and tangy/tart taste all in one. While most cream pies have a store bought graham cracker crust, this one is homemade and laced with sweet brown sugar. Simply divine!

11/4 cups graham cracker crumbs

¼ cup firmly packed light brown sugar

1/3 cup melted butter

 

2 (14-ounce) cans sweetened condensed milk

1 (12-ounce) can frozen lemonade concentrate

2 teaspoons grated lemon zest

 

Canned whipped cream,

 Or 1 carton (8-ounce) cool whip

1 lemon, sliced

1. Preheat oven to 325-degrees. Combine cracker crumbs, sugar and butter and press into a 9-inch pie plate. Place in freezer for 8 to 10 minutes to set.

2. In large bowl, stir together the milk and lemonade until well blended. Add the lemon zest and stir into the mixture. Pour into the crust and bake pie uncovered for 15 to 20 minutes until set. Remove and chill pie 3 to 4 hours until firm.

3. Top with whipped cream and garnish with lemon slices. Serves 8.

NEWSLETTER - JUNE 8, 2010 - THE SECRET'S IN THE SAUCE

NEWSLETTER - June 8, 2110 - The Secret's in the Sauce

 

Greetings to all the wonderful friends and fans of Rosalie Serving Italian and Rosalie Serving Country Cookbooks. Today, June 8, is my wedding anniversary of many years to a wonderful husband, Bill, who always reminds me that he is still "driving Miss Daisy." Miss Daisy of course, is me. I know he loves it, even when he packs the cookbooks, pots, pans, and food.

Back to the newsletter. Did you all know that the secret of many delicious recipes is in the sauce? Now, I personally don't know why we always use the "sauce" for the "secret." I mean, what about hair spray? What would we all look like if the hair spray went flat? Or if the kitty litter didn't have the smell killer strong enough? You know, you've been in some homes where this was evident. Or, what about the underarm deodorant that went south? Can you imagine working with that individual for 8 hours? Even yet, how about the toilet bowl cleaner that never worked; you were the one to notice.

So then, why do we usually always apply the "secret" to the sauce? I guess because food is the last thing we would want to be short changed on. Especially, when we get all dressed up on our anniversary to go to the 5-star restaurant, only to be disappointed with "the secret" that just wasn't there in the sauce. This is why we all need Rosalie Serving Cookbooks for the greatest sauces in the world--am I prejudiced?. Of course! What kind of cookbook author would I be if I didn't believe in my product?

Just take the Italian Peppermint Sauce listed in Rosalie Serving Italian cookbook on page 120. This little sauce gets mostly unnoticed next to the great Rosalie's Red Sauce, or the Fettuccine Alfredo Sauce--even the ever popular Marinara Sauce. It's true these sauces are all fantastic and it is very easy to overlook this delicious, taste bud jumping, awesome sauce.

I and many other Sicilian kids, grew up with peppermint sauce. We knew if our dad's were grilling Modiga Steaks, or the wonderful Spiedinis, whether chicken or beef, we would have the peppermint sauce to top it off. I can still see my dad going over to the peppermint patch in our back yard and cutting off the sprigs, while mom made the fresh tomato sauce in the house. He would dip the sprigs in the tomato sauce and lather the meat while it was still on the fire. Yum! I can taste it now!

So, the next time it's your turn to contribute to the barbeque, surprise everyone with Italian Breaded Chicken Rolls and Italian Peppermint Sauce.

Have fun,

Rosalie

 

 

Italian Breaded Chicken Rolls

 Note:  These wonderful little rolls will have your taste buds hopping; they are awesome!  Cook them on the gril, or just fry them up in your pan in olive oil.  

 

 

6 thin skinless chicken filets         2 beaten eggs

olive oil                                        1/2 cup Italian Style bread crumbs

coarse garlic salt with parsley     1/2 cup grated Parmesan cheese

                                                         2 cloves garlic, minced

1(10-ounce) package frozen       2 tablespoons fresh Italian

chopped spinach, drained            flat-leaf parsly, chopped

2 tablespoons olive oil               1/3 cup olive oil, more if needed

salt and pepper                          

6 thin slices prosciutto                   coarse sea salt to taste

1 cup rope provel cheese,            ground black pepper to taste

or 6 slices buffao mozzarella      grated Parmesan cheese garnish

 

1.  Rinse chicken fillets well, pat dry and place on work surface.

Fillets should be about 1/8-inch thick.  If too thick, pound between waxed paper to flatten.  Brush olve oil on both sides and sprinkle with the coarse garlic salt.

 

2.  Squeeze thawed spinach to remove excess water and place in bowl.  Add olive oil with a little salt and pepper to flavor spinach.

Toss together.  Place 1 slice of prosciutto over each fillet.  Next, add 1 tablespoon spinach over prosciutto.  Lastly, add some rope prove or the slice of mozzarela.  Starting from one end, roll the fillets up jelly-roll style and secure with two strong thoothpicks.

 

3.  Beat eggs until fluffy.  Mix bread crumbs, cheese, garlic and parsley together.  Place bread crumb mixture in shallow bowl.  Dip each roll in the eggs and then into the bread crumbs.  Fry in hot oil 4 to 5 minutes on each side until golden brown.  Turn heat down and put lid on pan to steam the rolls, 8 to 10 minutes.  Remove rolls to a large platter.

 

4.  Sprinkle with Parmesan cheese and serve as is, or top with Italian Peppermint Sauce.                                                

CHOCOLATE ICEBOX PIE - MAY 25 - 2010

Chocolate Icebox Pie-- May 25, 2010
Note: This chocolate filling is rich with marshmallows folded in, and
topped off with chocolate curls. Everyone will love this pie.

2 1/2 cups milk
1 1/2 cups granulated sugar
1/4 cup unsweetened cocoa
1 ounce Baker's semi sweet chocolate square
1 tablespoon butter
7 tablespoons cornstarch
6 tablespoons water

3 extra-large egg yolks
1 teaspoon vanilla
1 cup miniature marshmallows
1 baked 9-inch pie shell or graham cracker crust shell

Sweetened whipped cream
Chocolate curls

1. In medium saucepan, combine 2 cups milk, sugar, cocoa, semisweet
chocolate square, and butter. Bring just to a boil over medium heat.

2. In medium bowl, mix cornstarch and water until cornstarch is
completely dissolved. Stir in remaining 1/2 cup milk. Whisk in egg
yolks and vanilla until well blended. Gradually add to mixture in
saucepan, stirring constantly with wire whisk. Cook, stirring
constantly, about 2 minutes or until mixture is thickened and smooth.
Add marshmallows and stir until marshmallows melt and mixture is
smooth.

3. Pour into pie shell. Cover with plastic wrap and refrigerate at
least 2 hours.

4. Remove plastic wrap. Top with whipped cream and garnish with
chocolate curls.

*For sweetened whipped cream, chill small deep bowl and beaters in
freezer. Using electric mixer, beat 1 cup chilled whipping cream at
high speed until it begins to thicken. Add 1/4 cup powdered sugar and
1/2 teaspoon vanilla. Beat until thick and spread over pie. Serves 8.

HELP! GIVE ME SOME CHOCOLATE - MAY 24, 2010

May 24- Help! Give Me Some Chocolate!

Greetings to all the great fans of Rosalie Serving Cookbooks. The
month of May is usually filled with holidays lending to
more-than-our-pocketbooks-would-care-to- spend month. There is
Mother's Day, graduations, wedding showers, proms, and Memorial Day
reunions. All of these, as grand as they are, do come with delightful
stress.

For me, Mother's Day was great, especially when I heard that Mary the
mother of Jesus, left Jesus for three days back in Jerusalem when they
were traveling. Since I have left one or all of my three children in
various places; like on the back of the church pew, on the church bus
and in the restaurant, hearing this really lifted my spirits. Yes, I
have been vindicated!

And then we had a perfect graduation celebration in the Harpole
family. My granddaughter, Taylor Ryan, made us all proud when she
graduated from Lackland Air Force Base -basic training. After almost
nine weeks of rigorous work-outs, when she received her "coin" and
recited the 'Air Force Oath,' there wasn't a dry eye in the place.
The only negative was the 20-hour drive from Terre Haute, Indiana, to
San Antonio, Texas. If it wasn't for the Ole Sawmill Café, in Forrest
City Arkansas, where I had the buffet of *Catfish Steaks,* Barbeque
Chicken,* *Gumbo,* *Mustard Greens,* *Peach Cobbler* and Tums for the
next two days, the trip would have been uneventful.

Of reunions, I am the coordinator for the Italian Memorial Day reunion
in my family. We celebrate the families of three sisters and one
brother; the Castrogiovanni's. The three sisters married
respectively; Joe Campise, Phil Abbacchi, and, my father, William
Fiorino. Their brother was Tony Castrogiovanni. If you can imagine
the uncles, aunts, cousins, and friends of the cousins, all yelling
at the same time to make our point and with the kids running amok,
this is it. We all gather under the park pavilion tasting *Spiedini,*
Red Sauce over Penne,* Italian cookies, and *Lemon Ice. Other than
great indigestion, and ears ringing, we all go home vowed to return
for more of Italy the next year.

Other than another graduation to run off to tonight, the month of May
will soon wind down and we may even have some sun. But I say….enough
of the excitement. "Help! Give me some chocolate!" Did you know that
a little bit of chocolate calms the nerves, sooths anxiety, and is
good for you? Well, even if I made it up, it sounds good to me…taste
good too. I say, if we must go through life's journey, make it sweet.
How about the best Chocolate Icebox Pie tonight? This is bound to
bring it all together…with "sweet memories" to boot.

Love always,
Rosalie

FOR THE LOVE OF ROSES

May 4, 2010 - For the Love of Roses

Greetings to all the lovely friends and fans of Rosalie Serving
Cookbooks. Hope you all are cooking up a storm out of my cookbooks,
Rosalie Serving Italian, and Rosalie Serving Country.
But, if you are planting rose bushes and annuals in your flower
gardens, I can understand.

It is always this time of year in the beautiful month of May that I
get the rose bush fever. I also love all flowers and have a modest
variety from snow ball bushes and lilacs to snap dragons and
marigolds. But the love of them all is the most beautiful flower, the
rose. So, I must tell you that I found a great place to get very
beautiful roses--60 varieties in all. There are Grandifloras,
Floribundas, Hybrid Teas, climbers, shrub, English roses, and even
yellow knock-outs This little piece of heaven is called *The Apple
House.*

The Apple House is located in Terre Haute, Indiana at 2711 South Third
St. and the web site is www.theapplehouse.com . You will love the
drive, as it is only 2 ½ hours from downtown St. Louis. You can stop
at the Cracker Barrel in Effingham to break up the drive, have some
meat loaf and okra, and then on to Terre Haute. When you first enter
the nursery, you are so over come with the beauty of hanging baskets,
flower boxes filled with pansies, and garden art work so lovely, you
just want one of everything.

There must be at least 10,000 square feet of the most gorgeous plants
I have ever seen. Of course, I usually head right to the outdoor rose
section, as I did over the weekend, while visiting with my children.
My husband, Bill, who has probably planted at least 1,000 rose bushes
over the years of our marriage, usually cringes and threatens to go
fishing-- but since he can't fish, I know I'm safe. Of coarse he did
load the six roses I chose in the back seat. Cappuccino, my Shih Tzu,
sympathized with Bill, since he had to ride in the front seat all the
way back home.

Now, you say, what do roses and flowers have to do with cooking? I am
so glad you asked. Did you know that when you have a bouquet of
flowers in the middle of the table, the kids act better, the food
tastes better, everyone smiles more, and the presence of flowers
complete the great meal you are serving.

Before you all start laughing, just try it. Unless you have a cat
that hates the smell of lilacs and bids her time to jump on the table
and send the flowers crashing, (I say lock up the cat.) Even if you
don't like planting flowers, and have none in you garden, just go on
down to Wal-Mart, and pick up a $5.00 bunch. They will sometimes last
well over a week, and everyone can enjoy the pretty table, set or not
set. And if you really can't afford the $5.00, just knock on your
neighbor's door and beg some of her Shasta daises. She'll be so
flattered, she will no doubt dig some up and plant them for you.

So, don't forget to fix a good meal tonight, right out of my new
Rosalie Serving Country cookbook--how about Country Fried Steak with
the rich peppery gravy, on page 147, accompanied by the Best Instant
Mashed Potatoes, on page 77. Don't forget the flowers of your choice
to top it all off, and make a memory.

Love, and bring on the flowers.
Rosalie

Country Fried Steak from Rosalie Serving Country Cookbook

NOTE: It wouldn't be a country table without country fried steak.
This ever popular meal is on almost every restaurant menu and is still
considered a "comfort food." With the rich peppery gravy and mashed
potatoes, this could be the perfect meal after a hard day.

4 (4-ounce) cube steaks
Lawry's coarse garlic salt with parsley
pepper

1 cup all-purpose flour
½ teaspoon salt
½ teaspoon ground black pepper
¼ teaspoon paprika

2 eggs, lightly beaten
Canola oil

¼ cup flour used from dredge
½ cup Kitchen Basics low-sodium beef stock
1 to 1½ cups milk
salt and pepper

1. Lightly sprinkle steaks with garlic salt and pepper. In shallow
dish, combine the flour, salt, pepper, and paprika. Place the beaten
eggs in another shallow dish. Dredge each steak in the flour mixture,
then dip in the eggs, and then dredge the steaks again in the flour;
pat well to seal flour. Save ¼ cup of flour mixture.

2. Pour oil to the depth of ½ inch in the bottom of a large cast iron
or heavy skillet. Heat the oil over medium high heat and fry the
steaks 3 to 4 minutes on each side until golden brown. Drain on paper
towels.

3. Pour off all but ¼ cup of the oil in skillet, leaving any browned
bits from the bottom. Heat oil over medium heat, and sprinkle ¼ cup
of the dredge flour over the oil. Stir the flour into the oil and
cook for about 1 minute. Add the beef stock and stir into flour.
Gradually add the milk and stir gravy about 3 to 4 minutes until gravy
becomes thick and bubbly. Add any additional seasonings if desired.
Place steaks on platter and pour gravy over top. Serve with Best
Instant Mashed Potatoes recipe found on page 77. Serves 4. RECIPES
FOUND ROSALIE SERVING COUNTRY COOKBOOK

GIRL'S NIGHT OUT

NEWSLETTER - APRIL 23, 2010 - GIRL'S NIGHT OUT

Greetings to all the great fans of Rosalie Serving Cookbooks.
Hopefully I have an audience that likes to cook or at least pretends
to like it, since it is a means to our daily survival. But if you are
one that rather have someone else cook it and you eat it, then I have
just the solution….Girl's Night Out!

To where?…Cooking class, of course. If you have never experienced
attending a cooking class with a bunch of eager-to-learn cookbook
fanatics, then you have definitely missed out. It is a night filled
with fun and always rewarded with good food to eat right on the spot.

I have been very privileged to be one the cooking instructors for the
Dierbergs School of Cooking that hold classes in the St. Louis, MO and
Edwardsville IL, locations. The schools are held right in the
Dierbergs Grocery Stores and are available at 5 locations: Bogey
Hills in St. Charles, MO, Clarkson, at Clarkson & Clayton Roads, in
Ellisville, MO, Edwardsville in Edwardsville, IL, Southroads at Tesson
Ferry Road and I-270, and West Oak at Craig Road & Olive Boulevard in
Creve Coeur, MO.

All Dierbergs have free schedules of the classes, so you can pick one
up and find out exactly what classes are in process at any time. I was
at the Southroads Dierbergs this past Wednesday night and taught a
class of 14 ladies. The class title was, *Country Cottage Lunch,*
taken from my cookbook, Rosalie Serving Country, and the menu was
awesome, featuring; Rosalie's Homemade Dinner Rolls, Baked Potato
Soup, Beef Stuffed Peppers, Wedge Salad with Crumbles, and Key Lime
Pie.

There were moms with daughters, aunts with nieces, and just long time
friends in groups of three or more. I usually introduce myself by
saying: Hi, I'm Rosalie. I am 100% Italian, and my husband, Bill, is
100 pounds Italian. While they are laughing, I sneak one or two of my
famous jokes…like…Knock Knock, who's there? Cash. Cash who? I
didn't realize you were some kind of nut.

We then get right into the cooking, and this past Wednesday, I started
off with demonstrating the Homemade Dinner Rolls. I bring dough from
home, punch it down, and make it into rolls so they can rise while
class is going on. Then I make the rolls from scratch, and pass
around a little snip so everyone can feel how elastic the dough should
feel. I then tell the story how the husband and wife were about to
get a divorce, but after taking my class on bread making, the wife
made bread one night for supper. The husband went directly out to the
flower shop and brought back a bunch of roses…they now live happily
ever after.

The evening goes on like this, with more great dishes and jokes
galore. This past evening the Wedge Salad with Crumbles seemed to be
the big hit. While the hot dinner rolls, the great baked potato soup
and delicious stuffed peppers over rice were no less than phenomenal,
the salad was eaten with 'oohs and ahs.'

So the next time you need a fun night out, don't walk around the Mall
and spend money in the food court, do something exciting…come to
*Rosalie's Cooking Class*! It is the perfect Girl's Night Out!

Have fun,
Rosalie

Recipe from Rosalie Serving Country Cookbook, Page 66

Wedge Salad with Blue Cheese Dressing and Crumbles

NOTE: The Wedge Salad has become famous in the last few years and is
featured at many restaurants. It looks so elegant standing upright
along with the condiments and wonderful Homemade Blue Cheese Dressing
streaming down. Make this for your special company and they will
forever have a memory of goodness.

1 large head Iceberg lettuce, cut into 8 wedges
1 large tomato,or 2 to 3 Roma tomatoes, diced small
½ cup green onions with tops included, diced small
1 cucumber, peeled and diced small, optional
1 cup cooked crisp bacon, crumbled
1 cup candied walnuts, chopped

crumbled blue cheese

Homemade Blue Cheese Dressing (Time: 5 minutes)

¼ pound crumbled blue cheese
¼ cup sour cream
1/3 cup buttermilk
1 tablespoon red wine vinegar
1 tablespoon extra virgin olive oil
1 tablespoon sugar
1 clove garlic, minced
ground black pepper

1. To make the dressing, combine the blue cheese, sour cream,
buttermilk, red wine vinegar, olive oil, sugar, garlic and ground
black pepper in a medium bowl. Using an electric mixer, mix all the
ingredients just until combined. If possible, make the dressing
earlier in the day and chill in the refrigerator for a few hours
before using.

2, Inspect lettuce and remove any wilted outside leaves. On cutting
board, cut the head of lettuce in half, and then into 8 wedges. Using
8 salad plates, stand each wedge on its side.

3. In large mixing bowl, combine the tomatoes, onions, cucumber,
bacon, and walnuts. Mix together and evenly divide the vegetable mix
over the lettuce wedges. Crumble a little blue cheese over each
wedge, if desired.

4. Divide the chilled dressing over each wedge, letting it stream
down over the salsa. Makes 8 wedges.

THE HOLE IN MY PURSE

- April 13- The Hole In My Purse

Spring greetings to all the coupon junkies, cookbook addicts, and
plain ole' good cookin' Rosalie fans! How are all of you lovely
people? One thing I know, it is very hard to stay indoors with such
lovely weather we are enjoying this time of year. And to all of you
who let me know the "Best Banana Bread" was better just the way it was
in the original recipe, I thank you. So, please don't kill me people,
but we are back to the original recipe that called for 1 teaspoon of
salt in the flour. Also, keep the original frosting, and don't add
the banana extract.

Now that you are all completely confused, just go to my blog,
www.rosalieserving.com for the updated original "Best Banana Bread"
to review the recipe. By all means, you just have to make this
banana bread….it is sooo good!

Now, to the title of this newsletter…."The Hole In My Purse". I'm
sure this must strike some feelings in all of you females. You know,
the canyon that has a bottomless pit? Or, maybe you have a purse
that stashes things for 3 months or more, and then mysteriously lets
them turn up as though you just put them in. In any case, our purses
have miraculous powers.

Like the Sunday morning my husband and me went to church, got out of
the car, and I happily dropped the keys into my pretty black and
white reversible purse. After a great church service, and wonderful
church dinner, we, being the last few folks to leave, said our
goodbyes. As I reached down into the canyon and could feel no keys,
I heard Bill calling, "Come on Rosalie, where's the keys?" "Oh, I'm
sure there in here somewhere, I called back."

Some two hours later, after dumping out my purse 40 times, no keys
were ever going to appear. We searched the entire church building,
parking lot, and even the bathroom stall I used before going into the
sanctuary. There was nothing else to do but call the locksmith.

After happily paying the $25.00 to get back into the car, I said to
Bill, "You saw me drop the keys into my purse, didn't you?" There was
no answer. It wasn't until later that evening, when I went to put my
purse back into the purse drawer, that I felt a familiar "lump" in the
lining of the reversible part of the purse. Reversing the purse
quickly rendered….you guessed…the car keys. Yes, I had been
vindicated! I then just stared at that purse, thinking for sure it
was staring back at me with much laughter.

Why do I write about demon purses? Oh, but for the love of recipes!
Recipes written on the backs of envelopes, written on deposit slips,
written on gum wrappers, or even on Kleenexes.All of which are tucked
into the purse canyon, and never to be seen again.

This just happened to me the other day. A dear lady gave me a recipe
on how to make a great fruit pizza. She delicately wrote it on a
small note book page and handed it to me. "Now, darling," she said, "
I know you will want to put this recipe in you next cookbook; my name
is on the bottom." "Thank you so much," I replied. I dropped it
into my wallet, and a few days later I noticed something stuck to the
bottom of my coffee table leg. It was a small note book page with a
recipe on it titled, "Fruit Pizza"….strange.

Maybe we should look at our purses and think; bottomless canyons,
osmosis, demon possessed deceivers, or traveling spirits from another
world. In any case, if you value your recipes, carry a recipe folder
big enough to fly away on its own…just a thought.

Have fun, and keep cooking from the best cookbooks, ever… Rosalie Serving Cookbo

Best Banana Bread/ Almond Cream Frosting

Best Ever Banana Bread (Original Recipe)- April 13, 2010

Note: This is the original Best Ever Banana Bread, and corrected
recipe. You will love the moistness and flavor of this rich bread.

1 tablespoon butter

½ cup butter
1 cup sugar

2 eggs
3 ripe large bananas
1/3 cup sour cream

2 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt

1 teaspoon vanilla
½ cup pecans, coarsely chopped

1. Preheat oven to 350-degrees. Butter a 9-inch by 5-inch loaf pan.

2. In large bowl, cream the butter and sugar until light and creamy.
Beat in the eggs and bananas. Stir in the sour cream.

3. Combine the flour, baking powder, baking soda, and salt. Stir
into the banana mixture just until moistened. (Do not over mix).

4. Gently fold in vanilla and pecans. Pour batter into the buttered
loaf pan and bake for 55 minutes to 1 hour, or until toothpick comes
out dry. ( Place a sheet of foil over bread after baking for 45
minutes, if browning too fast).

5. Cool for 5 to 10 minutes before removing from loaf pan. Top with
Almond Cream Frosting if desired. Serves 12.

Almond Cream Frosting
4 tablespoons butter
2 cups powdered sugar
3 tablespoons cream, more if needed
1 teaspoon almond extract.

March 8, 2010 - Mama’s Kitchen

Newsletter - March 8, 2010 - Mama's Kitchen

Greetings to all the great men and women, who love to cook, pretend to
cook, or just hate cooking but do it to survive. I say "March On," no
pun intended, whomever you are! One thing is sure; we are going to
find a way to eat.

Maybe you are a restaurant person, or fast-food junkie, who would just
rather have someone else do the cooking. We all have our talents,
some of which that do not lend to the love of cooking.

One such lady came by my book signing booth and told me that she
didn't cook. She had three children ranging from early teens down to
middle age, all of which did not look emaciated. "Oh, you poor
children," I replied, "your mom doesn't cook." They all chuckled, and
then I proceeded to continue this conversation. "How do you feed
these children?" I asked. "Oh," she replied, "we just pick up some
fast food, or I usually just throw something together." The kids all
nodded, and smiled.

She went on to say, "You know, my mom really didn't like anyone
messing around in her kitchen, so I never learned". "I can
sympathize, I said, "but I definitely cannot empathize."

I went on to tell her that my best memories growing up were the smells
erupting from my mom's kitchen. The smell of pasta sauce cooking every
Sunday morning would promise a delicious afternoon dinner. Or coming
home from school and the smell of yeast filling the kitchen would
quickly let me know homemade bread was in the oven. The late night
cookies, muffins, and streusels my dad craved, were all the things
produced in my mom's kitchen, as well as etched in my heart.

I went on to tell her that my mother, too, did not have a cooking
mentor. Her mother, my grandmother, Rosalia, was a frail little woman
that was mostly ill all her life. She only made "survival" food for
her large family; pots of soups and stews along with baking bread and
the necessities. When my mom married, going out to the restaurant for
a meal was very rare, as money would not provide for it. Since she
had no teacher, she volunteered to help a lady, mom called, "Miss Mary
the cook." This lady cooked for the Italian weddings, and always
welcomed help. It was in this setting that my mom learned to cook.
She was not paid monetarily, but far more in valuable experience. She
was not only blessed, but of course her family as well.

I can't say that my mother had patients when it came to letting us in
her kitchen, but she did it anyway so that we would not have to repeat
her experience. I was so glad she did.

I encouraged the young women, that even if it wasn't her fondest thing
to do, to give cooking a try and make some memories for her children.
Some suggestions were joining a cooking class, purchasing cooking
videos, or finding a mentor that she could glean from once or twice a
week. And of course, I offered her one or both of my cookbooks, which
are easily read and the recipes simple and laid out. After more
encouragement, she decided to buy both books, all depending on my
e-mail help if she got "stuck."

It was sometime later at another book signing that we again met.
"How's the cooking coming?" I asked.
She said she loved the cookbooks and that she was actually involving
her children in making some of the recipes. I was so elated to hear
her testimony, that I got up from my chair and hugged her.

I don't think there is a one of us that doesn't have a memory of our
mother or grandmother's kitchen; the smells of grandeur, sights of the
platter of cookies, or the feel of the warm roll in our hand. It's
the fabric that binds us together, the place of refuge, love and
nourishment....Mama's kitchen.

How about surprising your family tonight with a piece of warm buttered
banana bread? This is a recipe I have perfected for my next cookbook,
Rosalie Celebrates Family. Can't you smell it now?

God bless,
Rosalie

BEST BANANA BREAD - March 18, 2010

BEST BANANA BREAD - March 18, 2010

NOTE: This bread is right out of Mama's kitchen; moist and full of
flavor, and it will please the whole family. Another benefit is the
sweet odor that will fill the kitchen of freshly baked delights. You
will make this recipe for generations.

2 tablespoons melted butter
flour for dusting

½ cup butter
1 cup sugar

2 eggs
3 ripe large bananas, mashed
1/3 cup sour cream

2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
½ teaspoon salt

1 teaspoon vanilla
½ cup pecans, coarsely chopped

1.Preheat oven to 350 degrees. Butter and flour a 9-inch by 5-inch
loaf pan. In large bowl, using an electric mixer, cream the butter
and sugar until light and fluffy.

2.Beat in the eggs and add the mashed bananas; stir in the sour cream.

3.Combine the flour, baking soda, baking powder and salt. Stir into
the banana mixture just until moistened. (Do not over mix). Gently
fold in the vanilla and pecans.

4. Pour batter into the buttered loaf pan and bake for 1 hour, or
until toothpick comes out clean. Cool bread in pan for 10 minutes.
Remove from pan and frost top with Banana Butter Cream Frosting if
desired. Serves 6 to 8.

BANANA BUTTER CREAM FROSTING - March 18, 2010

March 18 - 2010 -Banana Butter Cream Frosting (10 minutes)

NOTE: This is a great frosting for Best Banana Bread recipe. The sweet
cream makes the frosting very light and delicious. Add chopped nuts
for garnish.

4 tablespoons butter, softened
2 cups sifted powdered sugar
3 to 4 tablespoons cream, or half and half

1 teaspoon vanilla extract
1/2 teaspoon almond extract
½ teaspoon banana extract, (optional)

½ cup pecans, chopped coarsely (optional)

1. Cream butter at medium speed with an electric mixer; gradually add
sugar, beating until light and fluffy. Add cream a little at a time
and beat until spreading consistency. Add more liquid if be needed.
Add the extracts.

2. Spread frosting over baked banana bread. Spread chopped nuts over
frosting if desired.
Yields 3 cups.

BEEF STUFFED PEPPERS - March 3, 2010

Beef-Stuffed Peppers- March 3, 2010

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. For a healthier pepper, try
stuffing them using ground white turkey instead.

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 mild olive oil

½ to 3/4 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 to 40 minutes, or until sauce is
bubbly and thick. 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.

Lion or Lamb - March 3, 2101

March 3, 2010 - LION or LAMB

Greetings and Happy March!

It has been said, "Time flies when you're having fun." Well, time is
definitely flying since March is already here and our Christmas lights
still remain on the roof top. This of course is my husband, Bill's
doing, since he puts up 50,000 lights every year.

It is said that the month of March 'comes in like a lion, out like a
lamb'. But in my Italian family, my dad always said it was the
opposite. This was because my sister Josephine, who was always quiet,
well-mannered, laid-back and soft-spoken, was born on March 1...the
Lamb. While me, Rosalie, who my mother said was born running, and
very much hyperactive, was born on March 30...the Lion. And to my
dad's conclusion, I must say, he was right.

Loving and living life to the fullest has always been my philosophy.
Life is just too short to be negative, pessimistic, fearful, and
always feeling short-changed. (And, I must say, my sister Josephine
feels the same.) So I say, "Join the gym!" Did you know that
exercise not only helps the heart but it does wonders for your mind
and outlook? Just when you feel like beating up on your husband,
kids, the next door neighbor's dog, or even the mail man, you realize
that today is Zumba day at the gym and you can jump around for an hour
to the Latin music. Or choose from Spinning, Step and Toning,
Pilates/Yoga. Some days, I do two classes.

Can't afford the gym? Walk, walk, walk. Buy a good pair of sneakers,
and walk the dog, yourself, the kids, or anyone in the neighbor who
cares to join you. The bottom line is…move it!

The same goes for our lives. Use the talents the Good Lord gave you,
and see how your life will unfold; not only to satisfy you, but to be
a blessing to everyone around you. My motto for this year is
still…"Get up, Dress up, Show up!" There are so many more things we
can do, and sadly because we only have this one life, we then have to
be creative in order to do more of the things we enjoy. If we are
just willing to "show up," you will find more and more people will put
your talents to use, and even be willing to pay you for the service.

I loved the fact that I lost twenty pounds last year, but even more
excited to see that I can keep it off with exercise and healthy
eating. Both of these, at first, were two more things to incorporate
into my already busy life. But now, after doing them for over a year,
they have become a natural part of my lifestyle.

*Exercise: Just do it! Anything is better than nothing. You may
have to start out slowly, but trust me; you will build up to greater
things.

*Healthy Eating: By far, the Mediterranean diet if full of healthy
foods and partly because it doesn't rely on fat-reduced foods high in
refined carbohydrates--like margarine, low-fat crackers, and fat free
cheeses. (See the Article, "A Delicious Way to Dial Back Diabetes") in
the February issue of Reader's Digest. It states that lots of olive
oil, as well as vegetables, whole grains, nuts, fish and poultry are
the healthiest of foods.

In both my cookbooks, *Rosalie Serving Italian,* and *Rosalie Serving
Country,* I advocate the use of olive in everything. I have used it
to fry and cook with, and even use it in most all of my cakes.
Substituting is also very easy. Just the other day, I made my
*Stuffed Green Peppers* with white turkey meat, following the same
recipe as I would have for the ground sirloin. They were delicious!

So, take charge of your life--no one else can. And remember, whether
you are a lamb or a lion, all of us are uniquely designed for such a
time as this. Get busy and don't waste a minute! How about *Stuffed
Green Peppers* on the table tonight?

God bless,
Rosalie

Let It Snow!

FEBRUARY 19, 2010 - LET IT SNOW9

Winter Greetings to all the wonderful friends and fans of Rosalie
Serving Cookbooks. As you can tell from the title of this newsletter,
I just may have snow on the mind. And why not? With record-breaking
snow falls in New York, New Jersey, Washington, and even in the
southern states, snow has definitely been in the forecast almost on a
daily basis somewhere here in these United States.

Lake Erie has officially frozen over, and ice storms have been as
thick as 5" in unlikely places such as Texas, South Carolina, and even
Georgia. Even the Winter Olympics have abundant new snowfall for the
events.

Temperatures are lower everywhere, as reported from my daughter, Dana,
who lives in Naples, Florida, with a cool 55-degrees today. It reminds
me of the classic song..."Let it Snow! Let it Snow! Let it Snow"!
"Oh, the weather outside is frightful.....But the fire is so
delightful...And since we've no place to go....Let it Snow! Let it
Snow! Let it Snow"!

Here in Troy Missouri, we too have had more snowfall since January 1,
than usual. Even if we do have places to go, we somehow find a way to
cancel the event or just plain give in to staying home. Isn't Mother
Nature powerful? She sends the beautiful stuff, lays it at our
doorstep, shuts everyone in, and says, "Hey...make the best of it"!

I think we can all remember as children running out with a big bowl to
scoop up the fresh snow so that mom could make snow ice cream. My mom
would whip up the ice cream by just adding heavy cream, some sugar and
vanilla to the snow and beating it till it got thick. While the bread
was rising, cookies went into the oven and before long a big pot of
chicken soup was on the stove. My dad would build a big fire in the
fireplace, and the kids would get down the monopoly game, and eat and
play with hearts content.

I say, let's revisit those days and get down the cookbooks. Make the
warm cookies, put on a pot of my Creamy Potato Soup, and make a big
salad, right out of my Rosalie Serving Country, or Rosalie Serving
Italian cookbooks. It beats driving out and ending up in the ditch.

So, when the next big snowfall comes, and we find we're all penned up
together, take some time, enjoy family, enjoy the day, have a big meal
together, and then tell Snowmen jokes...here are a few:

*What do you call a Snowman on rollerblades? A Snowmobile
*Where do Snowmen go to dance? To the Snowball
*What do Snowmen eat for lunch? Ice Bergers.

Have fun, and keep warm,

Rosalie

Creamy Potato Soup - February 19, 2010

Creamy Potato Soup (45 minutes)

NOTE: This soup is a favorite on a cold night and comforts the heart
and soul of the recipient. It is an old-fashioned simple recipe that
is creamy and delicious. A must-have recipe to add to your soup
collection.

8 medium or 3 large baking potatoes, peeled and cut into small cubes
2 medium yellow onions, chopped small
1 teaspoon salt
water to cover potatoes, about 5 cups

4 to 6 tablespoons butter
salt and pepper to taste
1 tablespoon snipped fresh parsley, optional

½ to 1 cup half-and-half, plus more if desired
parsley sprigs

1. Place the potatoes, onions, and salt in a large 8-quart heavy pot,.
Add the water and cook about 25 to 30 minutes, or until very tender.

2. Mash potatoes with a potato masher, leaving some potatoes in small
chunks. Continue to soft boil potatoes for a few more minutes, letting
the soup thicken and stirring often to avoid burning. Add the butter,
salt, pepper, and parsley.

3. Add the half-and-half ½ cup at a time, stirring until the soup is
smooth and reaches desired consistency. Taste soup and add a little
more salt or pepper if desired. Ladle soup into bowls and garnish with
parsley sprigs. Serve warm with your favorite salad and crackers.
Serves 6.

GROUNDHOG DAY - February 15, 2010

FEBRUARY 14, 2010 - GROUNDHOG DAY

Greetings to all the wonderful fans of Rosalie Serving Italian and
Country Cookbooks. Without you, a big part of my life would be
missing, and since I need all my parts, I say thanks.
In case you haven't noticed, February is here with all its glory, and
with it, one exciting event after another. It is a fun month full of
surprises, twists, dreadful weather, and of course, romance. The
holidays are many, including Black History Month, Groundhog Day, Super
Bowl Sunday, Boy Scout Day, Valentine's Day, President's Day, Winter
Olympics, Mardi Gras, Leap Year, and even Family Day in Canada.
After looking at all of these holidays, one day reminded me of the
comedy movie "Groundhog Day." This was about a weather man, Phil
Connors (Bill Murray), who has to show up in Punxsutawney,
Pennsylvania and cover the story of Punxsutawney Phil, the groundhog.
Phil Connors grudgingly gives his report and attempts to return to
Pittsburgh when a blizzard (which he predicted would miss the area)
shuts down the main roads. Phil and his TV team are forced to stay in
town an extra day.
Phil wakes up to find that he is reliving February 2. At first he is
confused, but day after day, he realizes that every day will be
February 2. The day plays out exactly as it did before, with no one
else aware of the time loop, and only Phil aware of the past events.
Every day is the same... February 2. This man, who starts out
egocentric, rude, condescending, and selfish, must live every day over
and over until he gets it right.
While the movie is hilariously funny, with Phil Connors trying
everything from giving ridiculous and offensive reports on the
festival, abusing residents, and even trying to kill himself and the
groundhog, he always wakes up the next morning fully alive and facing
February 2.
He finally realizes that life is just not worth living every day being
the person he has become. He finally begins to befriend almost
everyone he meets during the day, using his experiences to save lives,
help townspeople and be kinder to his friend Rita (Andie MacDowell).
After mending his ways, he wakes up one morning and the time loop is
broken; it is now February 3 and his friend Rita is still with him and
they happily fall in love and decide to stay in Punxsutawney together.
Well, don't you wish we could live some days over? Maybe we would
reconsider the words we say, be kinder to our family members, and
avoid the pot holes of life instead of hitting every one. But since
those days are a teacher for better tomorrows, we are blessed if we
realize that "today is the first day of the rest of my life." As long
as we "wake up," we can make it better for ourselves and others. We
may have to humble ourselves and occasionally say "I'm sorry," or
"Will you forgive me?" Anyone can learn from mistakes, and be better
for it.
In 2006, the film, Groundhog Day was added to the United States
National Film Registry as being deemed "culturally, historically, or
aesthetically significant." It speaks to the beauty that can be found
in human frailty.
So, thank God for your blessings, love on your family, and cherish
friends... and by all means get out your Rosalie Serving cookbooks,
and cook up a pot of love. How about a hot bowl of comfort, like
Italian Beef Soup, with Meatballs, right out of Rosalie Serving
Italian on page 50 and 51? Phil the Groundhog saw his shadow last week
and with 6 more weeks of winter, I say...bring on the soup!

God Bless, Rosalie

ITALIAN BEEF SOUP with ITALIAN MEATBALLS

Italian Beef Soup (1 hour and 30 minutes)

NOTE: This soup is bubbling with goodness. It has Lean stew meat,
tiny Italian meatballs and fresh chopped vegetables all cooked up in
savory beef broth.

6 cups Kitchen Basics beef stock
2 cups water
1/2 pound stew meat
salt and pepper
1/4 cup olive oil

1 pound ground chuck
1/4 cup plain bread crumbs
1/4 cup grated Parmesan cheese
2 eggs
2 tablespoons fresh curly parsley, chopped
1 teaspoon salt
1/4 teaspoon ground black pepper

2 cups celery with leaves, sliced 1/2-inch
1 cup carrot, sliced 1/4-inch
1 small onion, chopped
1 medium potato, unpeeled, quarted small
1 (15-ounce) can diced tomatoes, juice included

1/2 pound acini di pepe pasta
salt
coarse ground black pepper
freshly grated Parmesan cheese

1. Using an 8-quart pot, add the beef broth and water to make 8 cups
liquid, and bring to soft boil. Salt and pepper stew meat and brown
in olive oil about 15 minutes. Drain oil. Place meat in soup stock.

2. Combine ground chuck, bread crumbs, onion, eggs, parsley, and salt
and pepper. Mix together well. Form into small meatballs and drop
into boiling broth. Skim foam from meatballs as it rises to the top.

3. Add celery, carrot, onion, potato, and tomatoes. Cover pot and
simmer on medium heat about 45 minutes, or until vegetables are
tender.

4. Add acini di pepe directly to the soup; simmer an additional 10
to 12 minutes. Add salt and pepper to taste. Pour into soup bowls.
Garnish with Parmesan cheese. Serves 4 to 6.

SUPER BOWL MANIA - February 7,2010

FEBRUARY 7, 2010 - SUPER BOWL MANIA

Greetings Cookbook Fans!

I do hope you all enjoy reading these newsletters as much as I enjoy
writing them. And since we are a nation that is constantly on the go
with one major event happening after another, it seems there is always
plenty of material to choose from. One of which is the annual SUPER
BOWL, the ultimate football playoff to celebrate the World Champs.

This coming week millions of fans will root for their respective
teams, the New Orleans Saints or the Indianapolis Colts. Everyone and
everybody will try to capitalize on this event, especially the food
industry. Just look in your community newspaper and you will see,
Super Bowl Appetizers, Super Bowl Snacks, Super Bowl Subs, and Super
Bowl Cakes, just to name a few.

So, what do you think Rosalie Serving Country or Rosalie Serving
Italian cookbooks can come up with for this year's Super Bowl
contribution? Well, after thinking about all the great dishes I could
make, including Baked Lasagna, Farmer's Cabbage, or even Chicken &
Dumplings, I decided I couldn't improve on last year's choice.

With family, friends, and neighbors all gathered around the game,
either before, during or after, I wanted to feature a dish that would
please everyone. A dish that could withstand every offense, stomach
the fumbles, hit the sidelines, catch the flavor, devour the coaches,
lift the spirits and even burn up the Astroturf. Yes, I thought, it
must again be CHILI…SUPER BOWL CHILI!

It has to feature a good grade of beef, chili hot beans, rich tomato
gravy, and loaded with an array of chili flavors all put together to
score a touchdown. My chili recipe will be the star of the evening!
Just picture a huge pot of simmering chili on the stove where guests
can come and fill their bowls with the magic of cure-all jitters.
Topped with a big spoonful of cheddar cheese, sour cream and chopped
green onions, accompanied with Frito Lays for the crunch, they won't
care which teams wins. After two, three or even four bowls, I figure
the smoke alarms will go off and detract even the most die-hard fan,
where everyone will jump for joy and no one will suffer defeat…Yes,
SUPER BOWL CHILI it must be!

So, there you have it folks, forget your troubles for awhile and root
for your team. If you are not a football fan, have fun with your
family anyway and celebrate the one's you love. Remember, I always
say and do believe, "Food is a bridge to relationships." Do something
different, and invite your family, long lost friend, or neglected
neighbor over, and why not have some chili? Look for my recipe, Super
Bowl Chili, also known as Rosalie's Five Star Chili, in my Country
cookbook and join in the "Super Bowl Mania"!

So long, and God Bless!
Rosalie

Super Bowl Chili

SUPER BOWL CHILI - February 7, 2010

NOTE: Chili can be basic or extravagant. This chili is very basic
and can be made to your liking by adding more or less spices. A great
chili, with lots of savory flavor, it is very easy to cook up. Garnish
with mild or cheddar cheese and serve with Sweet Southern Cornbread
recipe found on page 107 of Rosalie Serving Country Cookbook.

1 ½ pounds lean ground beef
2 tablespoons mild olive oil
Lawry's coarse garlic salt with dried parsley

1 small onion, chopped
1 (15-ounce) can whole or diced tomatoes, juice included
2 (15-ounce) cans tomato sauce
1 teaspoon sugar
¼ teaspoon pepper
2 bay leaves

2 cans Brooks Chili Beans, mild or hot
1 cup water
1 (1.25-ounce) packet McCormick's Original Chili seasoning mix
or seasoning mix of your choice

salt and pepper
shredded cheddar cheese

2 cups cooked small shells, optional
shredded cheddar cheese
dollop of sour cream, optional

1. In large skillet, sauté ground beef in oil until no longer pink;
drain oil from meat. Place meat in an 8-quart pot and sprinkle
liberally with garlic salt.

2. Add chopped onion and cook for 5 minutes, until onion becomes
limp. Add diced tomatoes, sauce, sugar, pepper, and bay leaves. Let
mixture come to a soft boil.

3. Add the chili beans, water, and chili seasoning mix. Cover and
let simmer for about 35 minutes. Add a little water if too thick.
Stir chili occasionally and add salt and pepper to taste. Serve in
soup bowls over small shells and garnish with shredded cheddar cheese.
Serve with cornbread. Serves 6.

THE GREAT ESCAPE

JANUARY 29 - 2009 - THE GREAT ESCAPE

Greetings to all the wonderful fans of Rosalie Serving Italian and
Rosalie Serving Country cookbooks, I love connecting with each and
every one of you through means of this newsletter.

Most all of you know that I have three children, Scott, Jeff, and
Dana, and that all of them, along with their families, live miles from
me. Both of the boys live in Terre Haute, Indiana, which is a much
closer distance than Dana, who lives in beautiful Naples, Florida.

Since Dana's birthday was January 23, my husband and I thought we
would like to be with her; take her to dinner, buy her some flowers,
and just let her know that we cared enough to make the trip. So for
the last 9 days we were on family visit; no Disney in Orlando, no
sunning at the beach, no shoe shopping, no sightseeing, just strictly
enjoying one another. Fixing meals at home most evenings; talking,
sharing, listening, and watching some of Dana's favorite episodes, one
of which was last year's complete season of the Biggest Loser, was so
much fun. Dad and son-in-law had other ideas, they played video race
games, while Elijah and baby Sebastian had to mostly entertain
themselves.

Now to some, this would seem to be very boring. What? Go to Florida
and not take advantage of all the many wonderful attractions? And, I
must say in times past, we have done just that. But this trip would
be different, and looking back, it was just what we needed, a time to
just be with each other… a "Great Escape," if you would.

Because we didn't schedule every day with a list of places we had to
be, at a certain time that cost more money than we had to spend, we
had plenty of time to be with each other. Dana and I enjoyed Spa day
with each other, going to lunch, and visiting her place of work, while
Grandpa watched and played with the boys. In keeping with my daily
workout, walking around the lovely subdivision daily with Dana was
also fun.

The "Great Escape" to many may mean getting away for a weekend to a
festive city, or staying in a cabin on the lake. Others like to
antique shop, or go on a motorcycle trip, and all of these are great
fun times, and they certainly have their place. But, maybe, just for
once, you may consider actually visiting with your loved ones; resting
without running and going at your own pace rather than meeting the
demands of others. It is actually very restful.

Because we have other relatives in Naples, we were also able to visit
with them and I was able to make some of Dana's favorite dishes like
Baked Lasagna and Chicken Florentine over Penne Pasta

Another highlight of the trip was a TV interview I was able to do for
Fox 4 News, Morning Show, in Cape Coral. I displayed two of the
signature dishes from Rosalie Serving Country, Farmer's Cabbage, and
Cream of Coconut Cake. I'm assuming because the food looked so good
on TV, I was able to sell a lot of cookbooks that evening at the book
signing at Barnes & Nobel in Naples.

So, my friends, have your own "Great Escape," and let it be your time,
not everyone else's. Enjoy it any way you wish, but be sure to slow
down and "smell the roses," especially with those you love.

Enjoy the upcoming Super Bowl, and by all means make my wonderful
Fried Ravioli, straight from my cookbook, Rosalie Serving Italian, for
the best appetizer at the party!
God Bless, Rosalie

WEEKLY RECIPE - JANUARY 29, 2010

JANUARY 29, 2010 -FRIED RAVIOLI ( 20 Minutes)

NOTE: Serve as an appetizer with you favorite marinara sauce or just
plain sprinkled with Parmesan cheese for one of the most popular
appetizers ever!

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, chopped
1/4 cup fresh curly parsley
1/2 teaspoon salt
1/4 teaspoon ground black pepper

1/2 cup olive oil

1. Boil 4 quarts water and add the salt. Drop in the ravioli and
boil until the ravioli are "al dente" (tender, but not mushy). Drain
gently. Beat the eggs in a large bowl and add about half the ravioli
to the egg mixture.

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

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

4. Transfer to a large platter with a bowl of marinara sauce in the
middle for dipping, or just sprinkle with cheese and serve warm.
Makes a large platter.

SUPER BOWL MANIA - February 7, 2010

SUPER BOWL MANIA - February 7, 2010

Greetings Cookbook Fans!

I do hope you all enjoy reading these newsletters as much as I enjoy
writing them. And since we are a nation that is constantly on the go
with one major event happening after another, it seems there is always
plenty of material to choose from. One of which is the annual SUPER
BOWL, the ultimate football playoff to celebrate the World Champs.

This coming week millions of fans will root for their respective
teams, the New Orleans Saints or the Indianapolis Colts. Everyone and
everybody will try to capitalize on this event, especially the food
industry. Just look in your community newspaper and you will see,
Super Bowl Appetizers, Super Bowl Snacks, Super Bowl Subs, and Super
Bowl Cakes, just to name a few.

So, what do you think Rosalie Serving Country or Rosalie Serving
Italian cookbooks can come up with for this year's Super Bowl
contribution? Well, after thinking about all the great dishes I could
make, including Baked Lasagna, Farmer's Cabbage, or even Chicken &
Dumplings, I decided I couldn't improve on last year's choice.

With family, friends, and neighbors all gathered around the game,
either before, during or after, I wanted to feature a dish that would
please everyone. A dish that could withstand every offense, stomach
the fumbles, hit the sidelines, catch the flavor, devour the coaches,
lift the spirits and even burn up the Astroturf. Yes, I thought, it
must again be CHILI…SUPER BOWL CHILI!

It has to feature a good grade of beef, chili hot beans, rich tomato
gravy, and loaded with an array of chili flavors all put together to
score a touchdown. My chili recipe will be the star of the evening!
Just picture a huge pot of simmering chili on the stove where guests
can come and fill their bowls with the magic of cure-all jitters.
Topped with a big spoonful of cheddar cheese, sour cream and chopped
green onions, accompanied with Frito Lays for the crunch, they won't
care which teams wins. After two, three or even four bowls, I figure
the smoke alarms will go off and detract even the most die-hard fan,
where everyone will jump for joy and no one will suffer defeat…Yes,
SUPER BOWL CHILI it must be!

So, there you have it folks, forget your troubles for awhile and root
for your team. If you are not a football fan, have fun with your
family anyway and celebrate the one's you love. Remember, I always
say and do believe, "Food is a bridge to relationships." Do something
different, and invite your family, long lost friend, or neglected
neighbor over, and why not have some chili? Look for my recipe, Super
Bowl Chili, also known as Rosalie's Five Star Chili, in my Country
cookbook and join in the "Super Bowl Mania"!

So long, and God Bless!
Rosalie

WEEKLY RECIPE - February 5, 2010

SUPER BOWL CHILI (45 minutes)

NOTE: This chili is rich in lean ground beef, chili beans, and a
savory gravy. Everyone will want seconds!
1 ½ pounds lean ground beef
2 tablespoons mild olive oil
Lawry's coarse garlic salt with dried parsley
1 small onion, chopped

1 (15-ounce) can whole or diced tomatoes, juice included
2 (15-ounce) cans tomato sauce
1 teaspoon sugar
¼ teaspoon pepper
2 bay leaves (optional)

2 cans Brooks Chili Beans, mild or hot
1 cup water
1 (1.25-ounce) packet McCormick's Original Chili seasoning mix

or seasoning mix of your choice
salt and pepper
shredded cheddar cheese
2 cups cooked small shells, optional
shredded cheddar cheese
dollop of sour cream, optional
1. In large skillet, sauté ground beef in oil until no longer pink;
drain oil from meat. Place meat in an 8-quart pot and sprinkle
liberally with garlic salt.
2. Add chopped onion and cook for 5 minutes, until onion becomes limp.
Add diced tomatoes, sauce, sugar, pepper, and bay leaves. Let mixture
come to a soft boil.
3. Add the chili beans, water, and chili seasoning mix. Cover and let
simmer for about 35 minutes. Add a little water if too thick. Stir
chili occasionally and add salt and pepper to taste. Serve in soup
bowls over small shells and garnish with shredded cheddar cheese, and
sour cream if desired. Serve with cornbread. Serves 6.
Rosalie Serving Country Cookbook

THE LOVE LETTER - JANUARY 15, 2010

THE LOVE LETTER - JANUARY 15, 2010

Greetings to all the wonderful friends and fans of Rosalie Serving
Cookbooks. Just recently I received a hand written letter from a
teenage girl telling me about someone very dear to her that is having
a rough time. She wrote me because she wanted me to pray for her
friend.

While I was very touched that she would consider my prayers, I was
equally surprised to have actually received a lengthy letter in the
mail. It has been awhile since I received a hand written letter from
anyone. Before Facebook, Twitter, and personal email, almost all
communication was sent through mail. Letters were, and still are, a
way of writing down what our heart wants to say.

This thought was confirmed in this month's Reader's Digest containing
the article "Love, by the Letters." The featured story tells how the
magazine's staff searched the country for inspiring love notes, and
since Valentine's Day is soon to arrive, it seemed fitting to ask
folks to send in some of their favorites. Reading many of the letters
and notes that people shared brought to mind my own saved love notes.

I immediately went to my dresser, and yes, there in the last drawer in
a small zipped pouch were the long-ago notes my then teen-aged
boyfriend, Bill Harpole, wrote to me in study hall at St. Charles High
School. I can remember the notes being passed down from at least
eight kids to my seat on the end of the row. While they were
laughing, and I red-faced, I would open each note. Some of which went
like this:

Dear Rosy…God has given me a beautiful dream, and when I saw you, I
knew it was real.
Dear Rosy…Last night when I kissed you, I could have conquered the world.
Dear Rosy…You are as beautiful as a billowy cloud, soft and dreamy.
Dear Rosy…Will you be my girl forever and ever and ever and ever?
Dear Rosy…You give me wings to fly, the girl of my eye.

While this went on during the entire courting process, I can honestly
say, the notes, cards, and letters have never stopped, not even after
many, many years of marriage. I must laugh at the sappiness now, as
I'm sure the other eight kids did while they passed and peeked at the
notes,
but, trade the memories? Never!

So, my friends, if you are fortunate enough to have a spouse, why not
leave a little note in their lunch bag tomorrow….something special
from your heart. Or, how about a note to someone you admire? It is
always so much fun to receive a "real" letter in the mail. Not only
will it lift them, but your spirit will also be blessed.

And just to prove your love, just get out one of my cookbooks, Rosalie
Serving Italian or Rosalie Serving Country, and cook up some love in
the way of one of my favorite recipes. I'm having Farmer's Cabbage
tonight, how about you?

God bless,
Rosalie

FARMER'S CABBAGE - JANUARY 15 - 2010

FARMER'S CABBAGE - JANUARY 15 - 2010 [Time: 2 Hours]

NOTE: This is a dish I created while supervising the kitchen at the
Old Thresher's Country Fair. My idea was to try to celebrate the hard
word of farming and the harvesting of their wonderful produce for us
to enjoy. The dish was such a hit, that folks were coming back for
seconds and begging for the recipe. It is great served with a hot
roll, especially Rosalie's Dinner Rolls recipe found on page 109.

6 meaty fresh country-style ribs
Lawry's coarse garlic salt with parsley added
¼ cup olive oil
1 large onion, cut into small quarters
3 medium potatoes, unpeeled, and cut into small
salt and pepper

3 cups Kitchen Basics low-sodium beef broth
1 tablespoon beef base
or 2 to 3 beef bouillon cubes

1 quart jar fresh green beans, drained
or ½ pound fresh green beans, ends trimmed and cut into thirds
1 quart jar fresh whole tomatoes, not drained
or 1 (28-ounce) can whole tomatoes, diced
1 large head cabbage, outer leaves removed and chopped in chunks
salt and pepper

1. Rinse meat under cool water; pat dry. Liberally sprinkle ribs
with garlic salt. Place ¼ cup oil in bottom of saucepan and brown
meat on all sides, about 8 minutes. Add onions and potatoes and
stir-fry together for 8 to 10 minutes. Sprinkle vegetables with salt
and pepper.

2. Transfer meat and vegetables to a large 8-quart heavy pot. Add
beef broth, and stir in beef base, or bouillon cubes. Bring to boil.

3. Add green beans and tomatoes. Add the chunks of cabbage on top of
vegetables to the top of the pot. Add water to barely cover cabbage.
Cover and cook over medium heat for about 1½ hours, or until meat is
very tender and cabbage is limp.

4. Add salt and pepper as desired. Spoon into large soup bowl and
serve with crusty bread for dipping. Serves 8 to 10.

RESOLUTIN OR REVOLUTION - JANUARY 7, 2010

RESOLUTION OR REVOLUTION - January 7, 2010

Happy New Year to all the wonderful supporters of Rosalie Serving
Italian and Country cookbooks, and May God Bless this 2010 year! This
is the one time of the year that more New Year's resolutions are made
than any other. And, when most everyone sets goals for things in
their lives, either to continue them in a more profitable way, or to
maybe completely drop them and start over.

We all know that diet, exercise, and healthy eating are many times at
the top of the list. People sign up for Anytime Fitness, Weight
Watchers, Curves, and Yoga, just to mention a few. The diet plan is
in place, while all the cookies, candy, and snacks are donated to the
food pantry, and the high fructose corn syrup peanut butter is
replaced with the organic.

Why then, do the facts reveal that at the beginning of January all the
intentions are determined, tenacious, and even monitored down to the
minute, while at the end of January, they are waning and even close to
being abolished? What could very well start out as resolutions might
just well end as a revolution.

Well, if you ask me, changes should be made all year long, slowly and
thought out; from inspiration, documented successes, and testimonials
that have worked for others. Goals should be reasonable, attainable,
and made with our own lifestyle in mind. If I couldn't have my Red
Sauce over Penne Pasta for a whole month, I think there would be some
revolting on my part. Mainly, because I was raised with it once a
week, every Sunday for dinner, and also because I enjoy it so much.
There is an important word here that most everyone tries to
avoid….MODERATION!

Even the good Holy Bible states how important it is for mankind to be
moderate…Phil. 4:5 states, "Let your moderation be known unto all
men." When people get too radical either to the left or the right,
they become unstable and make no provision for failure.
Life is just too short not to enjoy the simple things of life, even if
that means Hot Chocolate and Sugar Cookies once in a while.

I bought my New Year planning notebook and wrote on the front page my
list of yearly goals, some of which I will be working on all year
long, such as:

*Spiritual*… Pray and read the Bible more, perform random acts of kindness.
*Health*…Eat healthy and moderately, and, exercise, exercise, exercise.
*Personality*…Dream more while I am awake, be positive, and reach for the stars.
*Society*…Stay close to my family, call them, visit them, hug them, love them.
*Life*…Forgive everyone for everything. God heals all things, in His own time.
* My Motto for Everyday Living*…"Get up, Dress up, and Show up."

So, my friends, write your own goals, and don't revolt! Eat a small
piece of chocolate cake, rather than three pieces, and enjoy life.
Have fun, and how about Country Fried Catfish for supper tonight?…and
don't forget the Hush Puppy Patties, right out of my cookbook, Rosalie
Serving Country…yum!

God Bless,
Rosalie

COUNTRY FRIED CATFISH - JANUARY 7 -2010

COUNTRY FRIED CATFISH - January 7, 2010

NOTE: If you like catfish, you will love this crispy fried version.
The fish is very light and tender on the inside and cornmeal crisp on
the outside. Marinate in hot sauce if time permits for 2 hours, or
just coat and fry. Serve with Tartar Sauce recipe found on page 101
and Hush Puppy Patties recipe found on page 85.

6 medium catfish, cleaned and dressed
1 teaspoon salt
¼ teaspoon pepper
3 to 4 tablespoons hot sauce, optional

2 1/3 cups self-rising yellow cornmeal, fine-grind
½ teaspoon paprika

1 cup buttermilk
Crisco vegetable shortening
salt

tartar sauce and lemon wedges

1. Rinse catfish in cool water and drain. Place the catfish in a 13
by 9-inch shallow pan. Sprinkle with salt and pepper and add the hot
sauce. Marinate for 1 to 2 hours in refrigerator.

2. Place cornmeal and paprika in a large shallow dish. Dip the
catfish in buttermilk and roll in the cornmeal until both sides are
well coated.

3. In large cast-iron skillet, pour shortening to ½ inch. Fry the
catfish in the hot oil (350 to 375 degrees) for about 3 to 4 minutes
on each side, turning once or twice. The catfish should turn a golden
brown. If browning too fast, turn heat down. Sprinkle lightly with
salt during frying. Drain on paper towels. Serve catfish on a large
platter garnished with lemon wedges and small cups of tartar sauce.
Serves 6.

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