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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