Rosalie Serving Italian

October 10, 2011 - Pass the Peas, Please

2011-11-09T18:23:00.001-06:00

Pass the Peas, Please - October 10, 2011

Greetings to all the wonderful friends and fans of Rosalie Serving Cookbooks. If there is one thing I have learned about cooking, it is simply this...there are usually one or two food items that most everybody hates.

It could be the black olives on the pizza, the mushrooms or onions on the burger, the raisins in the cookies, or more likely, the dreaded peas, fixed alone or in anything.

My husband tells the story of when he was growing up and how his mother was insistent on her children eating everything on their plate.

He would simply wait until his mother was not watching, and then scraped the peas off into a 2-inch hollow ridge below the table top, which also served as a brace to the table itself. The brace was lower on one side, and easy enough to stuff in any contents desired. It wasn't until years later, when my mother-in-law decided she needed a new kitchen table that she discovered a green dried paste lining the under brace.

I think we can all sympathize to the taste of the canned mushy peas, but also admit that the fresh frozen peas of recent years are a much better version.

Take for instance the awesome recipe of Vermicelli with Peas & Pancetta. This recipe features Pancetta, and Italian salt cured bacon, seasoned with such spices as nutmeg, fennel, peppercorns and dried ground peppers. It is then dried for at least 3 months. It's rendering goes right into the creamy sauce, giving the whole dish a most pleasant flavor.

The fresh frozen peas are tossed into the dish along with heavy cream and cheese, giving it just a little crunch of goodness. Put it all together and you have a classic pasta with peas dish that even peas-haters will have to love.

I say, cook it up tonight, and let your taste-buds go crazy with delight! You may even have to say…"pass the peas, please."

Pasta with Peas and Pancetta

2011-11-09T17:52:00.001-06:00

October 10, 2011

Vermicelli with Peas & Pancetta

NOTE: This is a delightful pasta dish, with a creamy sauce and fresh frozen peas and mushrooms. Awesome! Can't find pancetta?...use a thick meaty bacon, it works great.

12- ounces vermicelli or thin spaghetti

1 tablespoon salt

4 to 5 slices pancetta, or thick sliced lean bacon, cut into small pieces

4 tablespoons extra virgin olive oil, divided

1 medium onion, chopped fine, about 1 cup

2 cups thick sliced white mushrooms

3 cups heavy whipping cream, a little more if needed

2 full cups Pecorino Romano, or Romano/ Parmagiano cheese

1 (10-ounce) package frozen peas

1 cup reserved pasta water, if needed

1/2 teaspoon coarse sea salt

1/2 teaspoon coarse ground black pepper

crushed red pepper flakes

1. Fry pancetta in 2 tablespoons olive oil until crisp, about 10 minutes. Move pancetta to edge of fry pan and add the onions and mushrooms with another 1 to 2 tablespoons olive oil. Saute together for about 5 minutes until onions and mushrooms are lightly browned.

2. Add the heavy cream and cheese and stir constantly for about 2 to 3 minutes, until sauce is just bubbly. Turn way down, and watch closely to avoid scorching

3. Boil vermicelli in an 8-quart pot boiling water with 1 tablespoon salt for about 6 to 7 minutes. During last 2 minutes of boiling, add the peas. Complete cooking the pasta al dente. Reserve 1 cup pasta water and drain pasta and peas together. Add pasta and peas to pan with the cream sauce. Add salt and pepper; stir together well and place into a large pasta bowl. Sprinkle the top with a few red pepper flakes. Use the pasta water for later if the pasta gets a little to thick, then add a little at a time if wanting to refresh the sauce a little.

Serves 4 to 6.

The Best Pumpkin of All

2011-11-09T16:16:00.001-06:00

November 9, 2011

The Best Pumpkin of All

Greetings to all the wonderful friends and fans of Rosalie Serving Cookbooks. Here we are again right smack in the middle of Holiday time, and that means cleaning, decorating, and of course....baking.

One of America's favorite deserts, of course, has to be the Pumpkin Pie.

Worried that there wouldn't be enough pumpkin available this year, I did research on the largest pumpkin ever grown. It turns out that Jim and Kelsey Bryson of Ormstown, Quebec, Canada brought their homegrown pumpkin to the annual Prince Edward Pumpkinfest for the winning weight of 1,818.5 pounds.

Now we can recite to our kids for real...."Peter, Peter, Pumpkin eater, had a wife but couldn't keep her. He put her in a pumpkin shell, and there he kept her very well." She not only had her own private bedroom and sauna, but a greenhouse, pool, and mother-in-law quarters.

With this one pumpkin alone, everyone here and every Third World Country can have their very own pumpkin pie.

Is the lowly pumpkin worthy of all it's popularity? Yea, I say, in every way. Just to mention all the vitamins alone would take from now to tomorrow. It is rich in antioxidant fiber, full of Vitamin A and low in fat and calorie. The pumpkin seeds are a whole other nutritional matter.

Besides being so good for us, we can use the pumpkin in breads, cakes, pies, cookies, jams, sauces, soups, stews, ravioli, and for wallpaper paste. Well, maybe not the last one. You do get the drift.

So I offer my most awesome, wonderful, mouthwatering, pumpkin dessert... Pumpkin Cake Roll with Cream Cheese Filling and Candied Pecans.

Your guests will kiss and hug you, just looking at this beautiful creation. The cake is soft and rich in cinnamon, and the cheese filling along with the candied pecans, send it over the top.

So, have a blessed holiday, and be sure to serve the "best pumpkin of all."

Happy Holidays

Rosalie

Recipe - Pumpkin Cake Roll with Cream Cheese and Candied Pecans

2011-11-09T15:45:00.001-06:00

Pumpkin Cake Roll with Cream Cheese Filling and Candied Pecans

NOTE: This recipe is one that you will make over and over. I can't tell you how good it is, you will just have to experience it.

1 (15-inch by 10-inch) cookie sheet

parchment paper to fit cookie sheet

melted butter

flour

3 eggs

1 cup sugar

2/3 cup solid packed pumpkin

3/4 cup flour

1 teaspoon baking powder

2 teaspoons cinnamon

1 teaspoon pumpkin pie spice

1/2 teaspoon salt

peppermint sprigs

Cream Cheese Filling

1( 8-ounce) package cream cheese

4 tablespoons butter (not margarine)

1 1/2 cup powdered sugar

1 tablespoon lemon juice

1 teaspoon freshly grated lemon zest

1/2 teaspoon vanilla

Candied Pecans

1 cup pecans, coarsely chopped

2 tablespoon sugar

1. Preheat oven to 350-degrees. Using parchment or waxed paper, brush on melted butter and dust with flour.

2. Beat eggs, sugar, and pumpkin until well mixed, about 1 minute.

3. Sift together the flour, baking powder, cinnamon, pumpkin pie spice, and salt. Add to same mixing bowl containing the pumpkin mixture, and mix on medium speed until well combined, about 1 minute. Scrape down sides as needed.

4. Pour mixture onto cookie sheet, making sure batter is evenly spread, using spatula. Bake cake for 15 minutes.

5. Remove from oven and let cool for 10 minutes. After cooling, loosen cake around edges. Sprinkle a large clean kitchen towel or pillow case with 3/4 cup powdered sugar. Flip cake onto towel, and gently remove pan. Starting from the 15-inch side, roll up cake and towel together; let set for about 1 hour.

6. While cake is cooling, make cream cheese filling using an electric mixer. Combine all ingredients and beat until smooth; set aside in refrigerator.

7. Place pecans in dry skillet and sprinkle with sugar. Over medium heat constantly stir pecans until sugar melts and pecans are candied, about 2 to 3 minutes; set aside on waxed paper.

8. Unroll towel and cake; remove towel and place cake back on cookie sheet. Spread 3/4 cup cream cheese filling over cake, spreading within 1/2- inch of edges. Next, sprinkle 3/4 cup candied pecans over filling. Roll cake up gently and place seam-side down on decorative tray. Spread remainder cream cheese filling across top of roll, and sprinkle with remaining nuts. Sprinkle with remaining powdered sugar, and garnish ends with peppermint springs if desired. Makes 12 1-inch slices.

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

2010-10-01T18:04:00.001-05:00

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

2010-10-01T17:57:00.001-05:00

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

2010-09-09T21:25:00.001-05:00

September 9 , 2010 - The Zucchini Monster

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

2010-09-09T21:16:00.001-05:00

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

2010-08-20T08:18:00.001-05:00

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

2010-08-20T01:08:00.001-05:00

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

2010-06-24T22:31:00.000-05:00

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

2010-05-24T19:44:00.001-05:00

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

2010-05-24T19:37:00.001-05:00

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

2010-05-08T16:11:00.001-05:00

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

2010-05-08T16:04:00.001-05:00

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

2010-04-14T00:58:00.001-05:00

- 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

2010-04-13T20:54:00.001-05:00

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

2010-03-18T08:50:00.001-06:00

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

2010-03-18T08:46:00.001-06:00

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

2010-03-18T08:40:00.001-06:00

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

2010-03-03T11:49:00.001-06:00

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

2010-03-03T11:43:00.001-06:00

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!

2010-02-19T16:32:00.000-06:00

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

2010-02-19T16:24:00.001-06:00

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

2010-02-15T12:09:00.001-06:00

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

2010-02-15T12:05:00.001-06:00

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

2010-02-15T11:57:00.001-06:00

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

2010-02-15T11:54:00.001-06:00

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

2010-02-09T21:20:00.001-06:00

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

2010-02-09T21:19:00.001-06:00

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

2010-02-09T21:07:00.001-06:00

SUPER BOWL MANIA - February 7, 2010

Greetings Cookbook Fans!

So long, and God Bless!
Rosalie

WEEKLY RECIPE - February 5, 2010

2010-02-09T21:04:00.001-06:00

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

2010-01-16T09:01:00.001-06:00

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

2010-01-16T08:58:00.001-06:00

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

2010-01-16T08:47:00.001-06:00

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

2010-01-16T08:44:00.001-06:00

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.

Page 135

OPERATION RECOVERY - December 29, 2009

2009-12-29T15:54:00.001-06:00

OPERATION RECOVERY
Newsletter - December 29, 2009
Operation Recovery.

Happy New Year, everbody! Wow! What an adventure the past two weeks
have been. With eighteen people in my house, plus Cappuccino, my Shih
Tzu,
it has definetely been interesting. We have played countless games,
including Scrabble, Rummy, Chess, Christmas Trivia, Phase 10,
Mousetrap, timed laps around the couch, and Mother May I. We have
gone through five coloring books and three packs of crayons. We have
watched It's a Wonderful Life, The Christmas Story, Miracle on 34th
Street, Home Alone, and UP.

We have consumed at least 10 pounds of pasta, a Christmas ham, 29
pies, about 5 cakes, a gob of Christmas cookies, and sacks and sacks
of candy.
I must say there was no shortage of food, fun, or love.

Christmas morning at the Harpole's is always a highlight, but this
past Christmas found many reaching for tissues. As always, with our
custom, Scott, with his strong voice, reads the Christmas story. Then
we each go around the room, and one by one say what we are thankful
for. When it came time for the Patriarch of the family, my husband,
Bill, he immediately starting crying and looked at each child and
grandchild, telling them how much he appreciated and loved them. He
again reminded everyone in the room how blessed we were, not only to
be able to be together, but that in fact, how well we all get along
and genuinely love each other. I must say after six full days of
co-inhabiting with no major upset, he was right.

But, alas, here we are, that dreadful week in between Christmas and
New Years...Operation Recovery. It's a little like the post partum
blues that new mom's go through a few weeks after the baby arrives.
Like, what's next? The house is now quiet, the last of the Lego
villages are down, the crayons are permanently ground into the carpet,
and the cloth chairs are dyed with grape juice.

So, we can all cry and get depressed, or we can do it all over again.
WHAT? Yes, maybe not in five days, but we can always keep family
close. That random trip up to Terre Haute, Indiana, where my boys and
their families live, or to Naples, Florida, where my Dana and her
husband plus two grandchildren live, is only a thought away. There
are cell phones, cars, planes, trains, and as the old song
says..."there ain't no mountain high enough, to keep my love from
you."

Now, as I always say, "Celebrate Family." Love each other as though
it may be the last time you may see them. Forgive easily, and make
provision for miss understandings...don't let them accumlate.
Rember, the dearest things are not material, but rather the strongest
entity since God's creation of man and woman, is the FAMILY. Love
each other, hug, kiss, and enjoy!

Operation Recovery is just a few days to endure, then let's all jump
head long into the new year. Let's make a difference for the good, in
the lives of others, and by so doing, live our own lives to the
fullest satisfacion!

God Bless, and Happy New Year
Rosalie

Recipe - Eggplant Rollatini

2009-12-29T15:52:00.001-06:00

Eggplant Rollatini - December 29, 2009

NOTE: This is the perfect dish to make for New Years Day, or for any
special occasion. Use is as an appetizer, side dish, or main dish
over your favorite pasta. It can't get better than this!

1 large eggplant, about 4-inches in diameter
1 tablespoon salt

1 cup Progresso Italian Style bread crumbs
1/2 cup grated Parmesan cheese
2 cloves garlic, minced
2 tablespoons fresh curly Parsley, chopped

3 to 4 eggs, beaten
salt and pepper

1 (15-ounce) carton ricotta cheese
1 cup mozzarella cheese, shredded thin
1/2 cup Pecorino Romano or Parmesan cheese
1/4 cup fresh curly Parsley, chopped
1/8 teaspoon ground black pepper

1/3 cup olive oil, more as needed

Marinara Sauce, recipe found on page 127 (Rosalie Serving Italian cookbook)

1/2 cup grated Parmesan cheese
12 cup mozzarella cheese, shredded thin

1. Preheat oven to 375-degrees. Cut stem and end from eggplant.
Peel the eggplant partially in strips, leaving some of the peel
intact. Using a meat slicer or mandoline, slice eggplant into thin
lengthwise slices, about 1/8-inches thick. Let the eggplant slices
soak in cool salt water for about 20 minutes.

2. Place the bread crumbs, cheese, garlic, and parsley in a shallow
plate. Beat the eggs until fluffy.

3. Prepare the filling by placing the ricotta, mozzarella, Parmesan
cheese, parsley, egg, and pepper in a bowl. Mix well and set aside.

4. Rinse the eggplant in cool water and drain dry. Dip each slice in
the beaten eggs and then in the bread crumbs on both sides. Place the
olive oil in a large skillet and over medium heat; fry the eggplant
about 2 minutes on each side until golden. Salt and pepper lightly as
they fry. Drain slices on paper towels. Add olive oil to pan as
needed, and if necessary, start a clean pan midway of frying.

5. Place 1 cup marinara sauce to cover the bottom of a 13-inch by
9-inch baking dish. When all eggplant slices have been fried and
drained, place on a large cookie sheet. Place 2 tablespoons ricotta
filling on each slice and spread gently. Starting from short end of
slice, roll the eggplant up jelly-roll style. Place each roll,
seam-side down in baking dish. There will be about 15 rolls. Use an
additional smaller dish if needed.

6. Pour additional 1 to 2 cups marinara sauce over rolls. Top with
Parmesan cheese and shredded mozzerella. Cover loosely with aluminum
foil. Bake 25 to 30 minutes.

7. (Optional) Boil 1/2 pound vermicelli pasta, and place remainder
marinara sauce over pasta. Top with eggplant rolls. Serves 6.

Rosalie Serving Country Cookbook

MY LETTER TO SANTA!

2009-12-15T14:22:00.001-06:00

My Letter to Santa!

Merry Christmas everyone! The season is upon us and with just a few
days to get "things" in order, our lives have now taken flight.
Like...buy the presents, wrap the presents, get the tree up, rearrange
the furniture, get the carpet cleaned, have the dog groomed, run the
kids to play practice, keep the cat out of the tree, keep the kids
from throwing up on the carpet and take extra vitamin C so you don't
get sick. Now, I'm sure I left out a ton of things that are only
pertinent to your situation, but you do get the drift...Christmas is
Coming! Oh, and don't forget the Christmas Cookies!

And did I mention that in just 7 short days, my entire immediate
family descends upon Bill and Rosalie's house in Troy, Missouri?
(That's me.) That's right! They take up residence in all their old
bedrooms for six long days. We start off with Scott, Jenn, Taylor,
Ross, Grant, Max, and their Wiener dog, Harley Grace.

Next, we have Jeff, Tami, Roman, Reagan, Alexandra, Niko, and
hopefully not their dogs, Bailey the Boxer, and Bianca the Bichon,
although I dearly love them both.

And, lastly, we have David, Dana, Elijah and Sebastian. One can only
hope they do not bring their jumping jack, Friedman, the Labradoodle,
but they may be tempted to bring Boston, the long loved family yellow
Lab.

Thinking about the three-hundred meals, forty dozen trays of cookies,
twenty-nine coats in the coat closet, lego villages in the hallway,
and cookie crumbs from here to Jefferson City, makes me want to sit
right down and write Santa a letter.

Dear Santa,
If you have any inkling of compassion, please send quickly... maids,
dishwashers, plumbers, referees, day-care workers, waste-management
trucks, a hotel manager, and above all, any loose change for the
grocery bill.
And while you're at it, send Security Guards to keep my sons, Scott
and Jeff, and mainly "vaccum cleaner," David, my son-in-law, from
eating up all the Christmas Cookies in the first three hours.

And don't tell me you're too busy, or too spread out. Get off you
duffs and quit watching It's A Wonderful Life. There are people just
like me who really WORK during the Hollidays! Allright, that's it!
Let's see what you can do.
Sleeples in Troy, Rosalie.

Now, you all know how I love to cook and bake, and since time is of
essence, I better get started on those forty-two dozen cookies..haha.
And don't forget to include one of my mother's classics, the Italian
Fig Cookie. You will love it!

Have fun Merry Christmas!
Rosalie

My Letter to Santa

2009-12-15T12:50:00.001-06:00

December 15, 2000 - MY LETTER TO SANTA

Next, we have Jeff, Tami, Roman, Reagan, Alexandra, Niko, and
hopefully not their dogs, Bailey the Boxer, and Bianca the Bichon,
although I dearly love them both.

Have fun Merry Christmas!
Rosalie

anta

Reciepe - December 15, 2009

2009-12-15T12:42:00.001-06:00

Christmas Pie from Rosalie - Raspberry Cream Cheese Custard Pie

NOTE: This raspberry pie is a delightful mix between a cheese and
custard filling. It is delicious either warm or cooled. The sour
cream and whipped topping along with the fresh raspberries only add to
the goodness. You will definitely use this recipe often.

1 Melt-In-Your-Mouth Pie Crust recipe (single) found on page 162

2 cups fresh or frozen red raspberries
2 tablespoons cornstarch
3 tablespoons sugar
1 tablespoon lemon juice
¼ cup warm water
1 teaspoon grated lemon rind, divided
2 tablespoons butter
¼ teaspoon vanilla

1 (8-ounce) package cream cheese, softened
1 (14-ounce) can sweetened condensed milk
2 eggs
2 tablespoons lemon juice
1 teaspoon vanilla

1 (8-ounce) carton sour cream
2 tablespoons sugar
1 tablespoon lemon juice

pressurized canned whipped cream
¾ cup raspberries
coarse white sugar sprinkles

1. Preheat oven to 350 degrees. Prepare pie crust and roll dough to
fit a 9-inch pie pan; set aside. Combine raspberries, cornstarch,
sugar, lemon juice, water, ½ teaspoon lemon rind, butter, and vanilla
in medium saucepan. Over medium heat, stir constantly until thick and
bubbly, about 5 to 6 minutes. Pour into unbaked pie crust.

2. In a large bowl, beat cream cheese with electric mixer until
fluffy. Gradually beat in sweetened condensed milk, eggs, lemon
juice, and vanilla and remaining ½ teaspoon lemon rind. Pour cheese
mixture over raspberries. Bake 35 minutes, or until set. Cheese will
begin to split a little on top. Remove from oven and set aside to
cool..

3. Flute whipped cream over pie, beginning at outer edge and working
in. Leave a 4-inch circle in the center for raspberries. Makes 8
large or 16 small pieces.

alie

TURKEY LEG BLUES - December 8, 2009

2009-12-08T20:06:00.001-06:00

Weekly Newsletter
December 4, 2009

Turkey Leg Blues

Greetings to all the wonderful fans that keep Rosalie Serving alive
and well. I thank you!

Well, the big feast is over with all the planning, baking, table
settings, and family coming and going. It's enough to give one the
TURKEY LEG BLUES!
Especially when you look in the refrigerator and see two lonely turkey legs.

It's like one turkey said to another, "I just don't have the stuffing
to do that again."

Sometimes, we loose our "stuffing," and we think, "with just 3 weeks
until Christmas, can I push again for another big finale?"

Well, I say, make your Christmas list as big and as elaborate as you
want. Then sit right down and cut out three-fourths of it.

In all honesty, do we really need the carpets cleaned? You and I know
that little Johnny will catch the demon virus and leave upchuck
deposits all over it the next day.

And what about buying a gift for every relative at home and abroad?
How many ties and lotions can one receive in their lifetime? How
about a personal thank-you note included in your Christmas Card and a
delicious little loaf of Poppy Seed Bread with Orange Glaze, baked
right out of my Rosalie Serving Country Cookbook?

The cost will be cut in half, and the thought of something homemade
will warm their heart.

Need some cookies for Christmas? Have a Cookie exchange party; invite
10 Ladies over, have them each make a different type cookie, and
bingo!...you have your cookies.

Worried about the in-laws coming for the perfect Christmas dinner? No Sweat!
Just praise you mother-in-law for her prize apple pie, and she will
bring three of them. As for the rest of the dinner? Call each one
coming and have them each bring their speciality. Works every time.

And, now to really ditch those Turkey Leg Blues, make up a delicious
Italian pasta dish to calm even the most stressful of situations. I
have included one of my favorites: Pasta with the Cauliflower &
Asparagus.

Remember, life happens but count your blessings, things could always
be worse....you may have fed your dog those turkey legs, and now he's
in surgery to remove throat bones...ha ha.

Love you all and Merry Christmas!
Rosalie

Dear Friends,

PUMPKIN MANIA - November 24, 2009

2009-11-25T11:15:00.001-06:00

Pumpkin Mania

Greetings and Happy Thanksgiving to all the wonderful fans of Rosalie Serving.

Since Thanksgiving is Thursday,
November 26, and this is just a few days prior to the big feast, what
else is there to talk about, but food?

Well, there are of course, the real reasons, namely, the blessings of
having family all around us, the awesome privilige of living in the
greatest country on earth(for the time being), and of course, being
able to serve the King of Kings, and Lord of Lords, the Lord Jesus!

But getting back to the fleshly lusts, one of which is eating, let's
talk about the biggest dinner of all.
Now, we all know there will be roasted turkey, your mom's best
stuffing, and of course something pumpkin.

Did you know there is Pumpkin Mania going on? Pumpkin soups, pumpkin
pasta sauce, pumpkin cookies,pumpkin Brulee, Pumpkin Smoothies,Pumpkin
Cassaroles, Pumpkin cakes, and of course 40 versions of Pumpkin Pie!

What is it about Thanksgiving, that all of us crave pumpkin? Is it
that first taste of warm pumpkin pie along with a big dollop of
whipped cream, or is it the long awaited pumpkin bread slathered with
butter?

Well in any case, my offering is a Praline Pumpkin Pie. I chose this
one, because I really feel sorry for all the diabetics that would also
like to indulge, but worry about a sugar high. This pie is delicious
just as is, but can be made just as delicious by using sugar free
puding, sugar free caramel topping, and using Splenda for the sugar.
This way everyone wins.

So, since we have the pumpkin pie, what else is a must on the table?
You may say the sutffing, or the sweet potato cassarole. or the gravy,
but I say SWEET YEAST ROLLS! Yes! Can you smell them right now?
C'mon folks, you've just got to make my Sweet Yeast Rolls, right out
of my Rosalie Serving Country Cookbook.
And, if you want to, you can even throw them, just like they do at
Lambert's restaurant.

So, have fun, and make up these awesome recipes. Remember, if you
want a cookbook, just let me know, and I will be glad to ship one to
you. Be Blessed everyone, and Happy Thanksgiving!

Rosalie

Recipe - SWEET YEAST ROOLS

2009-11-23T13:54:00.001-06:00

SWEET YEAST ROLLS - NOVEMBER 23, 2009

NOTE: These are the famous yeast rolls that were served from our
Country Kitchen during the Old Thresher's Country Fair, held yearly in
Elsberry, Missouri. They were made right on the spot from morning
until the last meal was served. People would stand in line for a hot
roll, and it was said that they walked around the Fair Grounds holding
a hot roll rather than funnel cakes or cotton candy. You will always
cherish this recipe.

2 tablespoons yeast
¼ cup warm water

3 eggs, beaten
1 cup luke-warm water
½ cup melted butter

5½ cups flour, divided
2 teaspoons salt
2/3 cup sugar

½ cup melted butter, divided
½ cup sugar, divided

melted butter
sugar

1. Preheat oven to 400 degrees. Dissolve yeast in ¼ cup warm water
using fork to mix thoroughly. Set timer and let stand 10 minutes.
Yeast will foam up high and look pasty.

2. In large glass bowl, add beaten eggs, 1 cup lukewarm water, ½ cup
melted butter and the foamy yeast; stir together.

3. Add 3 cups flour, salt, and sugar to wet ingredients; dough will be
sticky. Add additional 2 cups flour and turn out onto floured surface.
If dough is still too sticky, add the remainder flour and knead
together gently. Do not overwork dough. Coat glass bowl with olive oil
or cooking spray. With floured hands, place dough in bowl. Dough
should be very soft. Cover with towel and place on top of stove in a
warm place. Let rise to double in size, about 1 to 1½ hours.

4. Place dough on floured surface; cut dough ball in half. Roll dough
with rolling pin, dusting lightly with flour as needed, to a 12 by
15-inch rectangle. With pastry brush, brush dough with ¼ cup melted
butter. Sprinkle ¼ cup sugar over butter, adding more if desired. Roll
rectangle (wide end) into jelly-roll fashion. Using a serrated knife,
cut slices 1 to 1¼-inch thick. Place cut-side up in greased muffin
pans. Continue to process the other half of dough as above. Let rolls
rise in warm place until double in size, at least another hour.

5. Bake in oven 10 to 12 minutes or until golden on top. Remove from
oven and brush with melted butter; sprinkle with sugar. Serve warm for
best taste. Yield: 2 dozen rolls.

RECIPE - WHIPPING CREAM BISCUITS-NOVEMBER 11, 2009

2009-11-11T10:09:00.001-06:00

Whipping Cream Biscuits (Time: 15 minutes)

NOTE: These biscuits are so simple, my son Scott would whip them up while I made breakfast. They will actually melt in your mouth with goodness.

2 cups self-rising flour

1¼ cups heavy whipping cream, a little more if needed

butter or jam for topping

1. Preheat oven to 400 degrees. Combine flour and cream, stirring with a fork until blended. The dough may be stiff, but will come together. Turn out onto a lightly floured surface; knead 3 or 4 times. Dust with a little flour beneath dough to avoid sticking and roll dough to a ½ inch thickness. Cut dough with a 2-inch biscuit cutter.

2. Place biscuits, sides touching, on a lightly greased baking sheet and let set for about 5 minutes. The biscuits will rise as they set. Place pan in oven and bake for 10 to 12 minutes. Serve warm with butter and jam. Makes 12 biscuits.

BLAST THE FAT - November 11, 2009

2009-11-11T10:05:00.001-06:00

November 11, 2009
Blast the Fat

Greetings to all my dear friends who love to cook and eat the fruit of your labor. Isn't God good to let us have the pleasure of taste?

The only problem is of course, that all that tasting usually ends up in our belly...in more ways than one. Whether you are a man or a woman, the biggest weight complaint is belly fat.

Now, back in the Victorian era, everyone wore corsets. These were tight fitting undergarments that shaped the body nicely and sucked in the stomach. Maybe we should return to corsets.

Or, how about us women pretending we're pregnant? We could all go out and purchase pretty maternity tops and cover up the protrusion, and since ladies are expecting much older these days, no one will ever know.

But, since the former two have issues, how about a more natural way? There are actually foods that Blast the Fat! These foods help in loosing weight and they kick-start your metabolism.

I have a few to recommend:

Samon- lowers appetite
Coffee- loaded with antioxidants, burns calories
Yogurt-prevents body from storing fat
Eggs- breakfast energy
Walnuts - good snacks
Grapefruit - burns fat
Green tea - raises metabolism
Oatmeal - fiber and filling

Notice that one of these fat blasters was eggs, and the people in the know tell us that breakfast is the most important meal. It will help us stoke the fire for the entire day.

That brings me to the recipes for your Thanksgiving breakfast! Cook up the eggs, and don't forget the biscuits and gravy. Your family will love this meal almost as much as the afternoon Turkey.

Love you all!
Rosalie

PICK TWO

2009-10-30T17:23:00.001-06:00

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

2009-10-21T19:19:00.001-05:00

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

2009-10-21T19:14:00.001-05:00

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

2009-10-15T21:11:00.001-05:00

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

2009-10-15T21:06:00.001-05:00

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

2009-10-07T18:17:00.001-05:00

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

2009-10-07T18:00:00.001-05:00

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.

SEPTEMBER 23, 2009 -50 WAYS TO LOOSE YOUR BLUBBER!

2009-09-23T19:59:00.001-05:00

SEPTEMBER 23, 2009 - 50 WAYS TO LOOSE YOUR BLUBBER!

Greetings to all the cookbook junkies and others all over the world. While many women "like" cookbooks, there are some of us that "love" cookbooks, and actually read them like novels. Since we love to cook and serve our family and friends the best meal we can possibly prepare, it is us who buy the cookbooks that features the luscious cake or pot roast on the front cover. Thus, we run home and try it out.

But next to cookbooks, women love to read about how to lose weight, How many books have you bought because it listed the perfect diet plan on the cover? I'm positive, being a woman myself, that this is the ever luring topic that continues to get our interest. Who doesn't want to shed a few pounds?

They say the converted make the best preachers, and since I have been able to loose and maintain a 25-pound weight loss, I like to pass on the things that helped me. So, I have come up with the perfect *50 Ways to Loose Your Blubber* plan. Fashioned after Paul Simon's "50 Ways to Leave Your Lover" song, I thought it might give you a few chuckles, while conveying some powerful tips for weight loss. Just sing along:

1. Make a plan, Anne. Try the old-fashioned calorie count; it works. I use 1500 calories/day.

2. Write it down, Lon. Keeping a food diary daily of everything you eat. It will keep you on course.

3. Read labels, Mable. You must know what's going in your mouth…calories, sugar, fats, fiber, etc.

4. No Trans fats, Pat. Bad, bad, bad. Choose products that say "No trans fats." Clogs arteries.

5. Avoid High Fructose corn syrup, Cherub. Clogs the liver and can cause Cirrhosis of the Liver.

6. Dump the Diet Sodas, Lois. Too many chemicals; switch to green tea--much, much better.

7. Get on your bike and ride, Clyde. You've got to move it, move it! Diet without exercise= Nada.

8. Walk yourself skinny, Minnie. Walking 45 minutes per day will burn an extra 300 calories.

9. Join curves, Merv. This is a good exercise program that lets you ease into bigger things.

10. Less red meat, Pete. Eat chicken, turkey, and lots of fish. Save the hamburger; special times.

11. Eat breakfast, Candice. Starts the furnace burning, and kicks up the metabolism.

12. Eat all day, Jay. Every 2 hours: apples, almonds, yogurt, oranges….keep the fire hot.

13. Change your Lifestyle, Kyle. You will gain a "diet" back. Lifestyle changes your life.

14. Drizzle vinegar on you salad, Sally. Good for your heart, and helps burn calories.

15. Weigh every day, Kay. Watch that weight…if it starts to go back up, you go down-Nip it!

So, my friend, there you have it. I'll just leave the other 35 ways for you to decide how to "Loose your Blubber." Everyone is different, and only you know what will work for your body. The important thing is for you to get started. Just read those labels and try to keep it low fat and low calorie. Get a support group to help you, or even family members. Once you get to your goal, you will be able to maintain and have a Sweet Yeast Roll once in a while, from *Rosalie Serving Country Cookbook.*

I will be sure to let you know when *Rosalie Serving Country* will be here; possibly one more week. In the meantime, be sure to mark your calendar for October 2, 3, and 4. The event is the *Taste of St. Louis,* held downtown St. Louis, Missouri, at the Soldier's Memorial, 227 Jefferson Street. Come by my tent. You will know it is mine because my husband will have decorated it with lights and an Italian flag. I will be having cooking class right on the spot, and handing out Pineapple Upside Down Cake.

God Bless, Rosalie

September 23, 2009 - Sweet Yeast Rolls

2009-09-23T19:54:00.001-05:00

September 23, 2009 - Sweet Yeast Rolls

NOTE: These are the famous yeast rolls that were served from our Country Kitchen during the Old Thresher's Country Fair, held yearly in Elsberry, Missouri. They were made right on the spot from morning until the last meal was served. People would stand in line for a hot roll, and it was said that they walked around the Fair Grounds holding a hot roll rather than funnel cakes or cotton candy. You will always cherish this recipe.

2 tablespoons yeast

¼ cup warm water

3 eggs, beaten

1 cup luke-warm water

½ cup melted butter

5½ cups flour, divided

2 teaspoons salt

2/3 cup sugar

½ cup melted butter, divided

½ cup sugar, divided

melted butter

sugar

1. Preheat oven to 400 degrees. Dissolve yeast in ¼ cup warm water using fork to mix thoroughly. Set timer and let stand 10 minutes. Yeast will foam up high and look pasty.

2. In large glass bowl, add beaten eggs, 1 cup lukewarm water, ½ cup melted butter and the foamy yeast; stir together.

3. Add 3 cups flour, salt, and sugar to wet ingredients; dough will be sticky. Add additional 2 cups flour and turn out onto floured surface. If dough is still too sticky, add the remainder flour and knead together gently. Do not overwork dough. Coat glass bowl with olive oil or cooking spray. With floured hands, place dough in bowl. Dough should be very soft. Cover with towel and place on top of stove in a warm place. Let rise to double in size, about 1 to 1½ hours.

4. Place dough on floured surface; cut dough ball in half. Roll dough with rolling pin, dusting lightly with flour as needed, to a 12 by 15-inch rectangle. With pastry brush, brush dough with ¼ cup melted butter. Sprinkle ¼ cup sugar over butter, adding more if desired. Roll rectangle (wide end) into jelly-roll fashion. Using a serrated knife, cut slices 1 to 1¼-inch thick. Place cut-side up in greased muffin pans. Continue to process the other half of dough as above. Let rolls rise in warm place until double in size, at least another hour.

5. Bake in oven 10 to 12 minutes or until golden on top. Remove from oven and brush with melted butter; sprinkle with sugar. Serve warm for best taste. Yield: 2 dozen rolls.

SEPTEMBER 15, 2009 - COUNTRY DEBUT

2009-09-17T12:51:00.001-05:00

SEPTEMBER 15, 2009 - COUNTRY DEBUT

Country Greetings!

Hello to all the eager fans of the new and pending, *Rosalie Serving Country Cookbook,* which hopefully will make its debut the first week in October. It is still currently being printed at the well established R. R. Donnelley & Sons Publishing Company in Crawfordsville, Indiana.

So, my faithful fans, where do you think would be the best place to market my new cookbook right here in the Midwest state of Missouri? Perhaps you have visited towns that feature famous Bed and Breakfasts, Country Stores, or even Country Shops where a successful book signing or consignment would be possible. Please let me know your thoughts by emailing me at

rosalie@rosalieservingitalian.com. If you live out of the state of Missouri, please let me know your favorite places. I'm sure I can visit on tour sometime.

I must say that my first complete Country cooking class at the wonderful Rendezvous Café in O'Fallon, Missouri, went very well last Monday evening. The menu was *Rosalie's Chicken & Dumplings,* *Southern Salad with Strawberry Vinaigrette Dressing,* *Sweet Yeast Rolls,* and *Bread Pudding with Vanilla Custard Sauce.* At first I was concerned that I chose recipes too lengthy to teach in one evening class, but after two hours of teaching and cooking, everyone began eating the fully prepared meal.

I pass this on so that each of you can have your own Country Debut. Now, I did do a few short cuts before arriving to class, such as cooking the chicken in a big 8-quart pot of boiling water, celery and chicken base added, for one hour until tender. This way, I only had to demonstrate making the dumplings. It was very easy to remove the tender chicken, skin and de-bone it, and then add the tender dumplings to the rich chicken broth.

The yeast rolls were also started at home, so that they could rise for one hour before arriving to class. The dough was then cut in half, and then rolled out. It was brushed with butter and sugar, and then rolled up jelly-roll style and cut into 12 slices, (repeated twice), for 24 beautiful mouth-watering hot rolls.

The bread pudding was very easy to make, and was baked up to perfection. I used 8 iced cinnamon rolls, plenty of eggs, milk, cinnamon and raisins, and topped it off with a very easy and quick cooked warm custard sauce complete with real butter and real vanilla extract. Yum, Yum!

Lastly, the big Southern salad made with mixed greens, spinach, and variegated cheese cubes. It was topped with candied pecans and fresh strawberries. This salad really complimented the meal. The strawberry vinaigrette dressing was made with Smucker's Strawberry Preserves, red wine vinegar, olive oil, and a little coarse sea salt.

Now, that your taste buds are salivating out of your mouth, you can be the first to get the new cookbook by sending a check made out to Rosalie Serving Cookbooks for $24.95 plus $3.50 for tax and shipping and my husband, Bill, will make sure you get a book in the mail. If you want it personally signed, please indicate to whom. My address is 58 Madden Rd, Troy, Mo. 63379

Or, look for me at Barnes & Noble, 721 Gravois Road, Fenton, MO., On October 10, Saturday, from 6:00 pm to 9:00 pm for my first book signing of *Rosalie Serving Country.* If you can't make it for the book signing, just ask your local Borders, Barnes & Noble, Walden Books, or most book stores to order it in for you. Cook up some Country Debut tonight and experience a little bit of heaven.

God Bless, Rosalie

Rosalie’s Chicken & Dumplings

2009-09-17T12:36:00.001-05:00

SEPTEMBER 17, 2009 - Rosalie's Chicken & Dumplings

NOTE: This dish could be the best-loved country supper of all time. The broth is smooth and savory with dumplings that melt in your mouth. Another hit at the Country Fair, this recipe has won blue ribbons in the hearts of everyone who experiences it. Serve it up with Creamy Homemade Mashed Potatoes, Country Green Beans with Ham, and by all means don't forget the Sweet Yeast Rolls.

1 large stewing hen or chicken

3 tablespoons chicken base,

or 4 chicken bouillon cubes

3 stalks celery, cleaned and chopped into 3-inch pieces

1 (10¾-ounce) can Campbell's Cream of Chicken Soup

½ to ¾ cup whole milk

¼ teaspoon ground black pepper

salt

1. Rinse chicken well in cold salt water and place in large 8-quart heavy pot. Cover with water and bring to a rapid boil. Skim all foam from broth as it rises to the top. When foam subsides, add chicken base or bouillon cubes and celery to broth. Cover and cook over medium heat to soft boil for 1 hour. Chicken will be tender and fall off bones. Remove chicken to large platter to cool. Remove skin, all bones, and any unsightly dark meat. Chop chicken into small pieces, then set aside and prepare dumplings.

Rolled Dumplings

NOTE: These dumplings are rolled into a large flat sheet of dough and cut into small squares. They absorb the broth and become very tender and light.

4 cups flour

1 teaspoon salt

1 stick butter

4 eggs, beaten

½ to 1 cup Kitchen Basics low-sodium chicken stock

1. In large bowl place flour and salt; mix together, and work in butter until flour becomes mealy.

2. Make a "well" in middle of flour. Pour in the beaten eggs and ½ cup chicken stock; then work into dough. If dough is stiff, add a little more broth. The dough should come together soft and smooth.

3. Separate dough into 3 portions. Roll out each portion onto floured surface to a thin round circle, about 1/8-inch thick. Cut dough into 1½-inch wide pieces, and then into 1½-inch squares. Place dumplings on floured wax paper on cookie sheet in layers until all the dough has been used.

4. Remove celery from broth, and bring broth to rolling boil. Drop dumplings into broth a few at a time. Stir after each addition of dumplings. Continue to drop dumplings into boiling broth until all are used. Cover pot and softly boil the dumplings, stirring often, for about 20 minutes or until dumplings are very tender.

5. Add cream of chicken soup and milk to broth. Stir and boil gently until soup is dissolved. Add pepper and salt if desired. Add chicken and stir well. If more broth is desired, add a little more milk. Ladle soup into large bowls while still hot. Serves 8 to 10.

SEPTEMBER 10, 2009 - GRANDMA’S HOUSE

2009-09-11T09:45:00.001-05:00

SEPTEMBER 10, 2009 - GRANDMA'S HOUSE

Buon giorno and Good Day!

Greetings to all the wonderful fans of *Rosalie Serving Italian.* As you all may have noticed, I am very late this week in getting out my usual newsletter and recipe. The holdup was a welcome visit from my daughter who flew down from Naples, Florida, to visit with me for a few days. With her came two of my ten grandchildren, Elijah Harpole, age 4 and baby Sebastian Durniat, 11 months old. It has been great fun so far, tripping over Lego's, wind-up toys, and Elmo.

The grandchildren story even gets better, because today I had another visit from my middle child, Jeff and his wife, Tami. They decided to drive down from Terre Haute, Indiana, hearing that sister was visiting with Mom. Along with them came four more grandchildren: Roman, age 9, Reagan, age 6, Alexandra, age 5, and Nicholas, age 2. If you are counting, we now have six of the ten grandchildren, all under the same roof. Things are definitely getting more lively by the minute.

The greetings were very touching, with hugs and kisses for me and Grandpa, and exclamations like, "Oh, Grandma, we are so excited to see you, and did you bake cookies for us, and can we play with all of your toys? Do you have chocolate milk, did grandpa build us the tree house yet, and can we play the piano?" "We are sooo hungry… what did you fix for supper?" While the questions kept coming, faster than I could answer, the adults filed in one by one hugging and greeting one another. It was almost like Christmas…and all because they were at Grandma's House.

What is it about Grandma's house that causes all the magic? Yes, there were warm chocolate chip cookies out on the table, and yes, Grandma did cook all afternoon preparing everyone's favorite dish. The family dinner table was filled with *Italian Crusted Chicken,* Tami's favorite, *Italian Fried Cabbage with Marinara Sauce*, Jeff and Grandpa's favorite, *Breaded Fried Cauliflower*, Dana's favorite, *Homemade Italian Bread,* everybody's favorite, and lots of fresh vegetables including fresh corn on the cob, fresh green beans and potatoes, and of course a big *Italian Salad.* Dana also made her *Lemon Raspberry Icebox Cake,* and the kids drank chocolate milk to their heart's content.

You see, at Grandma's house, rules are suspended in time. It's like the prisoners are temporarily out on leave, and all of their long awaited wishes can be fulfilled in one afternoon. The kids can play leap frog, build Lego castles, jump off the coffee table, drink milk and eat cookies all at the same time; while the parents can tune them out completely and catch up on month's of absence. Grandma takes three Ibuprophen, and continues to serve, assemble, break up kid fusses, apply band aids, sweep up cookie crumbs and kiss on Grandpa. It's a wonderful life!

And did you know that Grandma is always the beloved of the family? It's true! Grandma can do no wrong. She makes the best food, has the best kid movies, tells the best bedtime stories and always has bubbles for the kid's baths. She takes up their grievances, calms their fears, and laughs at their jokes. She brags about them, carries their pictures and shows them to total strangers, and never misses their recitals. It's the perfect scenario…Grandma can do all of these things, while mom and dad are still responsible. I love it! So, I say, "come on over to Grandma's house," what your parents don't know, won't hurt them….just kidding.

Grandma jokes:

"Oh, Grandma, your teeth are like stars, they come out at night."

"Oh, Grandma, you have a suppository stuck in your ear". "Oh, my", Grandma says, "Now I know where my hearing aid went."

Have fun, and see you at Rendezvous Café, September 14, at 6:00 PM to 8:30 PM in O'Fallon, MO. for a fun cooking class with recipes from my new cookbook, *Rosalie Serving Country.* Call for reservations 636-281-2233.

God Bless, and see you at Grandma's House,

Rosalie

ITALIAN BREADED CAULIFLOWER

2009-09-11T09:41:00.000-05:00

SEPTEMBER 11, 2009 - ITALIAN BREADED CAULIFLOWER

NOTE:
These breaded cauliflower florets are wonderful as an appetizer, but can also be used as a vegetable side dish. If you need more bread crumbs, just make up another batch.

1 large head cauliflower stems removed and broken into small florets

1 to 2 teaspoons salt

3 large eggs, beaten

1 cup Progresso Italian Style bread crumbs

1/3 cup grated Parmesan cheese

2 cloves garlic, chopped

1 teaspoon salt

¼ teaspoon ground black pepper

½ cup olive oil, more if needed

Salt and pepper

Parmesan cheese for garnish

1. Cook cauliflower florets in salted boiling water just until tender, 6 to 8 minutes. Drain and set aside. Beat eggs in large bowl and add the cauliflower, mixing gently to coat.

2. Mix the bread crumbs, cheese, garlic, parsley, and salt and pepper together. Place in large shallow dish. With slotted spoon, lift 2 to 3 florets out of egg mixture and into bread crumbs. Roll in crumbs until well coated.

3. Pour olive oil in large skillet, and over medium heat, fry the florets until golden brown. Sprinkle salt and pepper over florets while frying. Transfer florets to paper towel, then to large platter. Continue until all the florets are coated and fried. If oil in skillet becomes too dark and filled with burnt crumbs, clean pan and add new olive oil. Continue to complete frying.

4. Sprinkle cheese over cauliflower while still warm. Serve as is, or dip into your favorite marinara sauce. Serves 6

SEPTEMBER 3 - 2009 - GOOD NIGHT!

2009-09-03T21:00:00.001-05:00

SEPTEMBER 3 - 2009 - GOOD NIGHT!

Country Greetings!

Hello to all the great friends of *Rosalie Serving Cookbooks,* both Italian and soon to be Country. Hopefully everyone is well and still cooking up those good Italian recipes from *Rosalie Serving Italian Cookbook.* While the pastas, pizzas, and breads are quite delicious, many of you have let me know you are fixing more salads and vegetables these days, still trying to shed a few more pounds. I still advocate that a healthy 1500 calorie per day diet, plus frequent exercise, will do the trick.

There is one thing, however, that many of us forget to put into our weight loss grid--a Good Night's Sleep. Did you know that a good night's sleep can rejuvenate your entire body? And it even helps control body weight by regulating the hormones that affect your appetite. Now, while the ideal 8 hours a night isn't always possible, cheating night after night will catch up to a stressed body, ultimately affecting our eating habits. Wouldn't it be great if we all had time for more sleep?

After a long, tiring day, the idea of climbing into bed can seem like heaven, and we are sure we will just fall asleep peaceably. But after 15 minutes of sleep, our eyes pop wide open and we are consumed with the day's duties, including the good, bad, and the ugly. Like the other night, I was so tired; I just knew I could sleep forever. But after a few moments, I woke up thinking I forgot to teach a cooking class that evening, and got up to check the calendar, only to find I taught it the night before.

Then there are the floating facts that cause me great concern, like when I'm on TV doing a cooking show and I get the two cookbooks, Italian and Country, mixed up, and I'm serving marinara sauce over cornbread and beans. This really gives me indigestion.

Next, there are the nightmares! The most vivid I can remember was the one I had when I was trapped in an alley with 2 shady characters coming after me. I decided in my dream that I would either be a victim or a victor, so I began kicking, scratching, and beating up on these fellows. The next thing I knew, my husband Bill, was kicked out of the bed, scratched from head to toe and knocked up against the dresser knobs, catching him on the side of his head as he fell to the floor. He quickly awoke me and said, "Have you got anything against me?" He was a sad state to behold.

Lastly, there's the food factor. It's usually those late night parties when everyone is having a good time eating everything from fried ravioli and calamari to finishing up with popcorn and root beer floats. It seems the squid floats downstream with the root beer, and the popcorn and ravioli are popping the daylights out of each other. I hate getting up in the middle of the night and spending 2 hours in the bathroom.

But, getting back to a good night's sleep: It repairs body tissues, keeps your heart healthy, lowers levels of stress hormones, improves your memory and cognitive function, and helps you learn new skills. Not only is it important, it is a necessity to stay healthy!

So, somebody…tell me how to get a Good Night's Sleep? Is it the milk and crackers? Yoga? Warm bath? Or, could it be as simple as saying that good night prayer to the Lord, putting everything in His hands, reading a psalm, and just relaxing in the good day the Lord gave us and feeling blessed we are still alive. I think I'll take the last tip, how about you?

And, now after a good night's sleep, be sure to meet me at Viviano's Festa Italiano, 62 Fenton Plaza, in Fenton, Missouri, September 3, for an all day book signing starting at 10:00 AM. Enjoy the Italian grocery, and pick up some homemade frozen ravioli. There may be a party right around the corner.

God Bless and good night! Rosalie

SEPTEMBER 3, 2009 - FRIED RAVIOLI

2009-09-03T20:53:00.001-05:00

SEPTEMBER 3, 2009 - FRIED RAVIOLI

NOTE: This is a great appetizer or can even be served as meal. A delicious Italian classic that continues to delight the body and soul. Serve with your favorite marinara sauce or just plain with lots of fresh grated Parmesan cheese.

1/2 pound frozen beef, or cheese ravioli

1 tablespoon salt

3 beaten eggs

2/3 cup plain bread crumbs

2/3 cup grated Parmesan cheese

2 cloves garlic, finely chopped

¼ cup fresh curly parsley, chopped

½ teaspoon salt

¼ teaspoon ground black pepper

½ cup mild olive oil, or more if needed

Marinara Sauce

1. Boil 4 quarts water and add salt. Add the ravioli and boil until the ravioli are tender. Drain gently. Beat the eggs in a large bowl, and add about half the drained ravioli to the egg mixture at a time.

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

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

4. Transfer to a large platter with bowl of marinara sauce in the middle for dipping, or serve garnished with Parmesan cheese. Serve while still warm. Makes about 1 ½ dozen.

AUGUST 26, 2009 - LABOR DAY

2009-08-26T14:44:00.001-05:00

AUGUST 26, 2009 - LABOR DAY

Buon giorno and Good Day!

Greetings from Rosalie Serving Cookbooks! Since my husband's birthday is September 4th, we usually celebrate it on Labor Day. He always thought since his mother had the labor, and he had the birthday, it was his personal holiday. Not only does he love the birthday celebrations, the holiday itself calls for "Bills barbecue, "which is his wonderful oil-and-lemon basted barbecued chicken. My grandson, Grant, was also born on Grandpa's birthday, so our family makes an effort to celebrate summer's last blast.

It seems that the Labor Day holiday is the summer's end for a big barbecue, all complete with potato salad, baked beans, hot dogs, and plenty of home-grown sliced tomatoes chopped up with cucumbers and vinegar. Everyone eats all day off and on, while the kids play in the sprinklers, the adults attempt to play badminton, and inevitably at the end of the day, everyone ends up in water fights, and we all go home soaked to the bone. I love Labor Day!

Did you know that the first Labor Day was celebrated on September 5^th, 1882 in New York City to celebrate the Central Labor Union? It was dedicated to the social and economic achievements of all the great American workers, and to this day, celebrates the hard work that has given America strength, prosperity, and ultimately secures the well being of our country.

So, my friends, if you or your spouse have a job, and can have the privilege to work, then take the time to thank God. A job is a gold mine, it means independence and freedom; it renders self worth and confidence, and is the ultimate blessing one can offer their family. To all the seniors, let me say; work until the day the Good Lord calls you home-- never retire. You may retire from your job or occupation, but never retire from work. Keep on going to serve others and ultimately yourself.

To the young, work, work, work! It always pays off! Work as hard as you can in high school and then in college. Keep on going to be the best you can possibly be; never stop. Then when Labor Day comes along, relax for the day and thank God for the accomplishments He has allowed you to achieve, because all good and perfect gifts come from above.

No job? Get creative! Use the God-given talents you have inside of you, the talents that no one else possesses; and start you own business. You can do it! Get the help and counsel you need, work out of your own home, and make it happen. As I have said many times, if God be for you (and He is), then who can be against you? We are still in the greatest country on the face of the earth--America! Your dream is in you, and no one can take it away. Keep that dream alive!

I wish you God's blessings, and may all of you, along with me, pray that our beloved America will continue to be a free nation, and that we will always be able to celebrate *Labor Day*… along with the barbecue, potato salad, baked beans and water fights. Look for the weekly recipe of my husband, Bill's, * Barbecue Chicken with Lemon Sauce* and celebrate God, your family, and America!

Click on my website,

www.rosalieservingitalian.com for upcoming dates such as cooking classes and book signings.

God Bless,

Rosalie

Barbecued Grilled Chicken with Lemon Sauce

2009-08-26T14:20:00.001-05:00

AUGUST 26, 2009 -Barbecued Grilled Chicken with Lemon Sauce

NOTE: This is the recipe that my husband, Bill, uses every year from early spring to start of fall. It is truly a mouth-watering experience and great for any barbecue. Use chicken breasts and legs for the best grilling.

6 large chicken breasts

and 6 to 8 chicken legs

Lawry's coarse garlic salt with parsley

1½ cups olive oil

2/3 cup lemon juice

¼ cup butter

Maul's Barbecue Sauce, Original, Smoky, or Hot

1. Rinse chicken in cool water, and if time permits, let soak in 2 tablespoons of salt water about 20 minutes; drain and pat dry. Liberally sprinkle the chicken on both sides with the coarse garlic salt. Place in large pan and set aside.

2. In a 3-quart pot, place the olive oil, lemon juice, and butter. Warm on stove until butter is melted.

3. When coals are white, place the chicken on the grill and use basting brush to brush the lemon/olive sauce over the chicken. Continue grilling chicken, closing the lid over the grill when flames spark up. Every 5 minutes, and before turning chicken, brush some of the lemon sauce over the chicken. Continue to grill until the juices of the chicken run clear when pierced with a two-pronged fork, or a meat thermometer thrust into the meaty part of the breast registers 165 degrees.

4. Pour the barbecue sauce in a small pot. With same brush, baste both sides of chicken with the barbecue sauce. Close lid on chicken and let steam a few seconds. Turn chicken and repeat the barbecue sauce and steaming about 3 times, until the chicken looks dark and crusty.

5. Return the chicken to a clean large pan and cover with foil to keep warm until serving. Provide extra sauce at the table if desired. Serves 6 to 8.

RUN FOR YOUR LIFE

2009-08-20T16:34:00.001-05:00

AUGUST 20, 2009 - RUN FOR YOUR LIFE

Buon giorno and Good Day!

Cookbook greetings to all the faithful supporters of *Rosalie Serving Cookbooks,* both Italian, and now, soon to be Country. As most of you know, I have been vacationing in sunny Florida the last 8 days, both at Disney World, and the last few days, at the beautiful Smyrna Beach. This proved to be a great arrangement, because after running from theme park to theme park in Disney, accompanied by six grandchildren, plus parents, the beach was a welcome melt down.

The last day was especially wonderful, although a little frightening. The Orlando airport was a little over an hour away from the beach, and it was my idea to eat at one of my favorite restaurants, Chick-Filet, before we drove to the airport. Since we had eaten there twice during the vacation, (a drive-through), I wanted to find one that we could go in and sit down. The receptionist from the hotel gave us directions and we were on our way. As we learned latter, the sit-down Chick-Filet was a ways past the drive-through one, and we had inadvertently passed it.

I love to ask directions…several times, and on the second inquiry, I noticed a store front in a strip mall with the following name over the door; *SHOES WAREHOUSE OF FLORIDA* - All Shoes $7.99/pair. Glancing at the door of shop, I noticed the owners opened at 12:00 noon. I looked at my watch and thought, this will be perfect. We can eat lunch and come back this way just in time for the store to open.

Getting back in the car, I mentioned the store to Bill, and he promptly said, "You have just 20 minutes to shop in order for us to make the plane departure at 2:45 pm." "Oh thank you, thank you," I said, "I'll be sure to watch the time."

After a pleasant lunch, we drove back to the little strip mall, walking into the store right at 12:00 o'clock. I instantly felt like this must be an extension of Fibber McGee's closet. There were hundreds of shoes, from the ceiling to the floor, and everywhere in between. The aisles were very narrow and only two people at a time could get through. "Welcome to our warehouse," the lady said, "just tell me your size and I will gladly bring you any shoe you choose, and if you buy three or more, the price drops to $7.00/pair."

Did you ever feel like "Christmas in July?" The feeling of being surrounded by great name-brand shoes, some beautiful, crazy, cute, and trendy, and in every color, shape and size, was, to say the least, overwhelming. I began trying on shoes like crazy, and after 30 minutes, my husband, Bill, came in to say we had to leave immediately. While the lady was packing up shoes, I was picking out a few extra pair for my granddaughter, Taylor.

Jumping in the car and racing to the airport, Bill had one question, "How in the world do you expect to get 10 pairs of shoes on the plane?" "And," he went on to say, "Rosalie, if you make us miss this plane, I may have to kill you…slowly." "Oh, Bill, it was just such great fun….we will make it, right?"

It was then 1:10 pm, and we were still 45 minutes away from the airport, plus we had to return the rental car. The drive was unusually silent, until we reached the airport, and Bill finally said, "You better "Run for Your Life." It was at this point that I actually became scared, especially at the ticket counter when the attendant asked, "Lady, what have you got in all those packages?" "Shoes?" I replied. Well you have to get them into a large bag, or something. "Yes sir," I said, and I promptly ran to the Disney Store across the way. Running back to the counter, I began to pack all the shoes into two very large bags. From that point on I was running with the 10 pair of shoes, plus my purse, carry-on bag and 2 hats. Gate 96 was at the end of the airport, and when I heard the loud speaker say, "three minutes to boarding," my heart fell. But, alas, with 3 minutes left and my 10 pair of shoes, we entered the walk way.

While, everyone has been laughing non stop after listening to this saga, my husband, Bill, has suffered post traumatic syndrome. The only thing I could do was to make him his favorite dessert, Country Apple Pie. So, have fun, and if you ever find a shoe store on the way to the airport, you had better… "Run for Your Life!" See you at the Rendezvous Café for a great Cooking Class on September 14. Call for reservations: 636-272-8687.

God Bless,

Rosalie

Country Apple Pie

2009-08-20T15:58:00.001-05:00

AUGUST 29, 2009 - COUNTRY APPLE PIE

NOTE: Use a deep dish pie pan for this mile-high pie. Straight from the country table, this timeless dessert is one of America's favorites. For cobbler, pour filling into a 9 by 13-inch pan. Omit bottom crust and roll pastry out in one rectangular piece to fit over top of pan. Lay over filling, sprinkle top with sugar and bake.

1 Melt-In-Your-Mouth Pie Crust recipe (doubled) found on page 162

6 cups Granny Smith apples, peeled and sliced

1 tablespoon lemon juice

¾ cup brown sugar

½ cup sugar

1/3 cup all-purpose flour

1 teaspoon ground cinnamon

1/8 teaspoon ground nutmeg

2 tablespoons butter

1 tablespoon Cinnamon Sugar (recipe below)

Cinnamon Sugar

1 cup sugar

1 teaspoon cinnamon

1. Preheat oven to 450 degrees. Prepare pie crust as directed and roll half of pastry to 1/8-inch thickness on a lightly floured surface. Place in a 9-inch deep dish pie plate: set aside.

2. Toss apples and lemon juice in a large bowl. In a smaller bowl, mix together brown sugar, sugar, flour, cinnamon, and nutmeg. Sprinkle over apples and mix together well. Spoon filling into prepared pie crust.

3. Cut butter in small pieces and lay evenly over apple filling. Roll remaining pastry to 1/8-inch thickness in a round circle. Gently fold pastry over and unfold onto top of filling. Trim off excess pastry along edges. Fold edges under and flute together with bottom crust. Cut a few slits in top crust for steam escape. Using any left over dough, cut small apple cut-outs using decorative cutters. Place 3 to 4 dough apples atop crust.

4. Sprinkle top crust with 1 tablespoon Cinnamon Sugar. Bake at 450 degrees for 15 minutes. Reduce oven temperature to 350 degrees and bake 35 minutes longer. Pie should be golden and filling bubbly. Serves 8 to 10.

ROSALIE'S HEALTH CARE REFORM

2009-08-09T20:50:00.001-05:00

AUGUST 9, 2009 - ROSALIE'S HEALTH CARE REFORM

Country Greetings and Good Day!

Hello everyone! Since the hottest topic these days is Health Care Reform, I thought I just might expound on the subject myself. I say preventive medicine is the best way to go, and what better medicine could there be than food. That's right, good old healthy food! As the saying goes…"we are what we eat." So, I figure, if everyone just eats healthy we could all prevent a lot of diseases that might otherwise come our way.

Take pasta for instance. My uncle Joe Campise ate pasta at least twice a day, and I can't ever remember him being sick, except when the Good Lord called him home one day, and then even his pasta couldn't save him. He loved his pasta with fresh vegetables, beans, fish and sometimes, but not often, meatballs. As for the rest of my relatives, it seems they mostly eat the cuisine of the Mediterranean which proves to be very healthy. They eat olive oil, tomatoes, garlic, pasta, fresh fish, fresh vegetables, legumes, beans and pine nuts, which are some their favorites. Desserts are about half the sugar we use in deserts today, and many times for a sweet, they munch on fresh fruits, especially grapes.

Their exercise program was mostly their transportation--walking. I can remember as a young girl walking to school and back every day, and especially walking to the Northland Shopping Center, in Jennings, Missouri, with my mother, which was about 2 miles from our house. Since most families like mine, only had one car, it was understood that my dad who made the living had to get to work. Everyone else in the family walked to their destination, thus a natural and healthy way to keep weight down.

So, why not return to those healthy habits? I think we could all become healthier in a matter of months, and health costs could be reduced drastically. Rosalie's Health Care Reform is as follows:

1. Breakfast: The most important meal of the day! Oatmeal with cinnamon and a little brown sugar is a winner. Oatmeal reduces bad cholesterol, and cinnamon helps to prevent diabetes. Wheat toast will keep you "regular", and grapefruit will give you natural vitamin C, preventing colds and boosting the immune system. Bananas give heart-loving potassium.

2. Snacks: Eat snacks all day long and keep the metabolism going. Did you know that there are 30 benefits of eating an apple a day? Apples are a great source of fiber and help to aid digestion and promote weight loss. Almonds and walnuts have oils rich in vitamin B. Eat yogurt often and fight bacteria and prevent yeast infections. Drink Green tea all day long; it will fight cancer properties, boosts metabolism and aid in weight loss. Drinking low-fat milk also aids in losing weight.

3. Lunch: Don't skip lunch! Turkey sandwiches, salads with tomatoes, spinach, nuts, tuna, salmon, grilled chicken…the list is endless, and the benefits of dark leafy greens have so many benefits; largely full of anticancer compounds. Once in a while, indulge in a few dark chocolate chips.

4. Supper: Eat a good supper. Grilled chicken, baked turkey, perch, cod, and fried catfish are some of my favorites. Cook up some mustard greens, sauté spinach in garlic and olive oil, and for a starch, how about a ½ cup serving of *Pasta with Cauliflower,* straight out of my *Rosalie Serving Italian* Cookbook.

5. More snacks: Don't go to bed without a snack. How about another apple or celery with 1 tablespoon of peanut butter? It will long satisfy, and you will sleep tight.

6. Exercise: Walk, walk, walk….it works! Before you know it, you will have dropped 10, 20, or even 30 pounds. It is "Rosalie's Health Care" at its best.

See you at the next cooking class; just click on my site,

www.rosalieservingitalian.com for upcoming events. Have fun, and God Bless!

Rosalie

SAUTÉED SPINACH with GARLIC

2009-08-09T20:26:00.001-05:00

AUGUST 9, 2009 - SAUTÉED SPINACH with GARLIC

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

¼ cup extra virgin olive oil

3 cloves garlic, finely chopped

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

½ teaspoon coarse sea salt or more if desired

¼ teaspoon coarse ground black pepper

Grated Parmesan cheese, optional

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

AUGUST 3, 2009 - THE POGO STICK

2009-08-03T21:10:00.001-05:00

AUGUST 3, 2009 - THE POGO STICK

Country Greetings and Good Day!

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

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

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

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

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

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

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

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

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

Rosalie

Stuffed Green Peppers

2009-08-03T21:05:00.001-05:00

August 3, 2009 -Stuffed Green Peppers

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

4 medium peppers, green or mixed yellow and red

1 pound ground chuck

¼ cup plain bread crumbs

¼ cup grated Parmesan cheese

2 cloves garlic, chopped

2 tablespoons fresh curly parsley, chopped

2 eggs

1 teaspoon salt

¼ teaspoon ground black pepper

1/3 cup Canola or mild olive oil

½ cup celery, chopped small

½ onion, chopped small

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

1 teaspoon sugar

½ teaspoon dried basil leaves

½ teaspoon salt

¼ teaspoon ground black pepper

¼ cup Kitchens Basics low-sodium chicken stock

1 (15-ounce) can tomato sauce

3 cups Minute Rice, prepared

parsley sprigs

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

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

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

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

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

SUNDAY BEST

2009-07-28T17:01:00.001-05:00

JULY 28, 2009 - SUNDAY BEST

Buon giorno and Good Day!

Greetings to all the wonderful fans and faithful supporters of *Rosalie Serving Italian* cookbook. Hope you all are enjoying the great summer days. I must apologize for being a whole week late on a newsletter and recipe. Getting my second book, *Rosalie Serving Country,* off to the printer was no small feat, especially going through every recipe for the last time. This was very time consuming, but hopefully it will be completely perfect when you get your copy. The book should make its debut around the last week in September.

I must report to you all that my weight loss of 23 pounds has held secure at 135 pounds for sometime now. Many have asked the question, "how did you do it, and how are you keeping it off when you love to cook so much?" I wonder this myself, especially since I still cook up a storm. I must say my lifestyle of eating has drastically changed.

I guess the big thing is keeping active. I have read so many times that walking is the best exercise, and I must say it has worked for me. This morning my dog, Cappuccino, and I walked our usual 2 miles at the little park close to my house. The walking trail there is an up and down-hill scenic route, complete with lots of trees, birds and other walkers. It is very pleasant, and I love to go there when I can. If I can't make it to the park, then I use my elliptical bike at home. Working out at least 4 times a week is essential.

Some other tips I can pass along is to eat a lot of fruits and vegetables, very little red meat and lots of fiber. This works out well for me and I can still enjoy my pasta and Italian foods occassionally. I cook up cauliflower, broccoli, zucchini, onions and peppers with extra virgin olive oil, a little garlic and fresh tomatoes, plus Italian seasonings, for a delightful vegetable dish. Almost any vegetable can be sautéed with garlic, olive oil and seasonings for a great side dish.

Sauté chicken breasts in garlic and olive oil for a great entrée, or try the *Stuffed Tilapia*. If you love salads, as I do, you can make a whole meal by using varieties of lettuce, lots of garden vegetables, topping them with sautéed salmon, tuna, grilled chicken or your favorite deli meats. When I get hungry for pasta, I have a smaller portion and still feel very satisfied.

But, I must say, one thing that stays the same in Italian families is the Sunday dinner. This is the *Sunday Best* meal that is meant to celebrate families. There will be no excuses not to eat the savory Red Sauce with Meatballs ladled over penne pasta, the Italian Salad, Homemade Bread, and Modiga Steaks served with Peppermint Sauce. This meal must be eaten with delight, and cook must never hear that you are refraining from her "cooked with love" meal. There are just no excuses! If my mother, Ann Fiorino, were here today, she would say, "Walk all you want through the week, but you better eat my pasta on Sunday."

I can remember as a child lying in bed on Sunday mornings smelling the red sauce simmering and the heavenly aroma of freshly baked loaves of bread as they came out of the oven. I knew mom was in her element, and that afternoon as my brother and sister and their families would gather in, we would again be reminded that some things must never change.

How about preparing a Sunday Best dinner this week-end? If you have the book, *Rosalie Serving Italian,* it is just a memory waiting to be recorded. Just work out a little harder during the week, and take your dog along as you walk, he will love it!

Click on my site for upcoming events, and have a great week,

Rosalie

ROSALIE’S RED SAUCE

2009-07-28T16:55:00.001-05:00

JULY 28, 2009 - ROSALIE'S RED SAUCE

NOTE:
This red sauce is the best you'll ever find, and ladled over penne pasta with the big juicy meatballs will be like spending the afternoon in heaven. Be sure to include a big Italian Salad, and some Homemade Italian Bread. Your family will forever have a memory.

1 pound penne pasta

¼ cup olive oil

small onion, chopped

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

3 teaspoons sugar

1 teaspoon dried basil leaves

½ teaspoon salt

¼ teaspoon ground black pepper

1 cup Kitchen Basics low sodium chicken stock

1 (29-ounce) can tomato sauce

2 (6-ounce) cans tomato paste

1 large chicken breast with rib bone

coarse garlic salt with dried parsley

olive oil

2 Italian sausage links

2 to 3 meaty country-style ribs

I recipe Italian Meatballs

freshly grated Parmesan cheese

1. In an 8-quart heavy pot, sauté onion in olive oil until translucent and slightly brown, about 2 minutes. Add the tomatoes and bring to soft boil. Add sugar, basil, salt, pepper, and chicken stock. Cook over medium heat, 6 to 8 minutes. Add tomato sauce, rinsing can with a little water, and add to sauce. Add tomato paste and stir until blended in. Cover and simmer on very low heat.

2. Prepare meat. Rinse chicken breast in cold water; pat dry. Sprinkle breast with garlic salt on both sides. In a large skillet, place the olive oil, and brown the chicken, sausage links, and ribs for 6 to 8 minutes. When all is browned, add the meat to the sauce, continuing to stir occasionally to avoid sticking.

3. Prepare the meatballs and brown lightly in olive oil; add to the sauce. It will appear that this is too much meat for the sauce, but it will all cook together and the sauce will thin out. Bring sauce and meat to gentle boil, stirring often to prevent sticking. Reduce heat to gentle simmer; cover and cook 1 hour. (Add 1/4 to 1/2 cup water if still too thick).

4. When sauce is completed, remove chicken, sausage, and ribs. Cut in small pieces and return to sauce. Boil pasta al dente, according to package directions. Drain quickly so pasta will not be dry. Place in large pasta bowl and cover with sauce. Garnish with freshly ground coarse black pepper and freshly grated Parmesan cheese. Serves 6 to 8.

ITALIAN MEATBALLS:

1 ½ pounds lean ground beef

2 to 3 cloves garlic, finely chopped

½ cup plain bread crumbs

1/3 cup grated Parmesan cheese

3 eggs

3 tablespoons fresh curly parsley, chopped

1 teaspoon fennel seed

1 ½ teaspoons salt

¼ teaspoon ground black pepper

1. Mix all ingredients together in large bowl, form 2-inch round balls. Brown lightly in olive oil in skillet and add to sauce.

JULY 15, 2009 - A TASTE OF ITALY

2009-07-15T12:47:00.001-05:00

JULY 15, 2009 - A TASTE OF ITALY

Buon giorno, and Good Day!

Greetings to all the wonderful fans of Rosalie Serving Cookbooks. Doing book signings down on "The Hill" in the southwest end of St. Louis, Missouri, is like spending a day in Little Italy in New York. I speak of this past Saturday, when I was privileged to do an all-day book signing at the oldest Italian grocery, J. Viviano's & Sons, located right on Shaw Avenue. While the building is well worn and aged, the interior is brimming with the smells, sights and sounds of Italy. Big barrels filled with different varieties of olives are displayed along with the many varieties of cheeses, salamis, and great luncheon meats. Olive oil of every kind line the shelves, and fresh and dried pastas come in every shape you can imagine. People come from all over and just walk around the store for hours piling their carts with the basics of Italian cuisine.

The results were phenomenal. Filling my little soufflé cups up with the fresh tomato garlic sauce, along with the warm noodles topped with fresh basil and lots of grated Parmesan cheese, seemed to be just the trick to jump-start all and every taste bud that was barely alive. Usually the first thing people tell me when they come up to my table is, "Oh, the last thing we need is another cookbook." I smile and agree, all the while handing out my treasure. Just watching them devour this Italian dream is worth a snapshot, and as soon as they can speak again, they say, "Oh…my goodness! Is this recipe in your book?" Followed by, "How much did you say was the cost of your book?" The next thing I know I'm signing their personal copy of *Rosalie Serving Italian,*

All of this brings to mind the true saying, "A product is just a product, until it can be felt, tasted, or experienced." The butcher, baker and candlestick maker or only people in a story book, until we taste the grilling steak, devour the biscotti, and need a candle to see our way in the dark after the storm knocks out the electricity. It is then we realize these people are what they produce, and "the proof is in the pudding," which really means the true value of anything can only be judged when it is first put to use.

So, if you would like a "Taste of Italy" tonight, get my cookbook, "Rosalie Serving Italian," off the shelf and into the kitchen. Whip up my signature dish, *Pasta with the Fresh Basil and Tomatoes,* and enjoy one of the best pasta dishes ever. Be sure to cook your angel hair pasta only about 3 to 4 minutes for a chewy "al dente" taste, and watch your family do laps around the house for pure joy! There is just nothing like it!

Be sure to sign up for the upcoming cooking class, on Wednesday, July 22, 2009, at the Dierberg's School of Cooking, in St. Peters, Missouri. The class starts at 6:30 PM, and the theme is "Sauce it Up." The sauces I will be teaching are: *Rosalie's Sunday Red Sauce with Meatballs,* Pasta with Asparagus and Cauliflower,* Fettuccini Alfredo,* and of course, the best, *Pasta with the Fresh Basil and Tomatoes.* Call for reservations: 636-669-0049. Click on my site for other upcoming events, www.rosalieservingitalian.com

Have fun this summer, and God Bless!

Rosalie

JULY 15, 2009 - A TASTE OF ITALY

2009-07-15T12:38:00.000-05:00

JULY 15, 2009 - A TASTE OF ITALY

Buon giorno, and Good Day!

Greetings to all the wonderful fans of Rosalie Serving Cookbooks. Doing book signings down on "The Hill" in the southwest end of St. Louis, Missouri, is like spending a day in Little Italy in New York. I speak of this past Saturday, when I was privileged to do an all-day book signing at the oldest Italian grocery, J. Viviano's & Sons, located right on Shaw Avenue. While the building is well worn and aged, the interior is brimming with the smells, sights and sounds of Italy. Big barrels filled with different varieties of olives are displayed along with the many varieties of cheeses, salamis, and great luncheon meats. Olive oil of every kind line the shelves, and fresh and dried pastas come in every shape you can imagine. People come from all over and just walk around the store for hours piling their carts with the basics of Italian cuisine.

I have done many book signings at this location before, and always hand out samples of my *Italian Cream Cake* and the famous *Pineapple Upside Down Cake* made with olive oil. These two cakes bring great results in selling my cookbook, *Rosalie Serving Italian.* But this particular Saturday, I decided to be different. Since this is the beginning of the good tasting tomatoes, along with the wonderful fresh basil, I made up a big bowl of *Pasta with the Fresh Basil and Tomatoes,* and gave everyone a true "Taste of Italy.

"The results were phenomenal. Filling my little soufflé cups with the fresh tomato garlic sauce, along with the warm noodles topped with fresh basil and lots of grated Parmesan cheese, seemed to be just the trick to jump-start all and every taste bud that was barely alive. Usually the first thing people tell me when they come up to my table is, "Oh, the last thing we need is another cookbook." I smile and agree, all the while handing out my treasure. Just watching them devour this Italian dream is worth a snapshot, and as soon as they can speak again, they say, "Oh…my goodness! Is this recipe in your book?" Followed by, "How much did you say was the cost of your book?" The next thing I know I'm signing their personal copy of *Rosalie Serving Italian,*

So, if you would like a "Taste of Italy" tonight, get my cookbook, "Rosalie Serving Italian," off the shelf and into the kitchen. Whip up my signature dish, *Pasta with the Fresh Basil and Tomatoes,* and enjoy one of the best pasta dishes ever. Be sure to cook your angel hair pasta only about 3 to 4 minutes for a chewy "al dente" taste, and watch your family do laps around the house for pure joy! There is just nothing like it!

Be sure to sign up for the upcoming cooking class, on Wednesday, July 22, 2009, at the Dierberg's School of Cooking, in St. Peters, Missouri. The class starts at 6:30 PM, and the theme is "Sauce it Up." The sauces I will be teaching are: *Rosalie's Sunday Red Sauce with Meatballs,* Pasta with Asparagus and Cauliflower,* Fettuccini Alfredo,* and of course, the best, *Pasta with the Fresh Basil and Tomatoes.* Call for reservations: 636-432-6505. Click on my site for other upcoming events, www.rosalieservingitalian.com

Have fun this summer, and God Bless!

Rosalie　

WEEKLY NEWSLETTER - JULY 15, 2009 - A TASTE OF ITALY

Buon giorno, and Good Day!

I have done many book signings at this location before, and always hand out samples of my *Italian Cream Cake* and the famous *Pineapple Upside Down Cake* made with olive oil. These two cakes bring great results in selling my cookbook, *Rosalie Serving Italian.* But this particular Saturday, I decided to be different. Since this is the beginning of the good tasting tomatoes, along with the wonderful fresh basil, I made up a big bowl of *Pasta with the Fresh Basil and Tomatoes,* and gave everyone a true "Taste of Italy."The results were phenomenal. Filling my little soufflé cups up with the fresh tomato garlic sauce, along with the warm noodles topped with fresh basil and lots of grated Parmesan cheese, seemed to be just the trick to jump-start all and every taste bud that was barely alive. Usually the first thing people tell me when they come up to my table is, "Oh, the last thing we need is another cookbook." I smile and agree, all the while handing out my treasure. Just watching them devour this Italian dream is worth a snapshot, and as soon as they can speak again, they say, "Oh…my goodness! Is this recipe in your book?" Followed by, "How much did you say was the cost of your book?" The next thing I know I'm signing their personal copy of *Rosalie Serving Italian,*All of this brings to mind the true saying, "A product is just a product, until it can be felt, tasted, or experienced." The butcher, baker and candlestick maker or only people in a story book, until we taste the grilling steak, devour the biscotti, and need a candle to see our way in the dark after the storm knocks out the electricity. It is then we realize these people are what they produce, and "the proof is in the pudding," which really means the true value of anything can only be judged when it is first put to use.

So, if you would like a "Taste of Italy" tonight, get my cookbook, "Rosalie Serving Italian," off the shelf and into the kitchen. Whip up my signature dish, *Pasta with the Fresh Basil and Tomatoes,* and enjoy one of the best pasta dishes ever. Be sure to cook your angel hair pasta only about 3 to 4 minutes for a chewy "al dente" taste, and watch your family do laps around the house for pure joy! There is just nothing like it!

Be sure to sign up for the upcoming cooking class, on Wednesday, July 22, 2009, at the Dierberg's School of Cooking. The class starts at 6:30 PM, and the theme is "Sauce it Up." The sauces I will be teaching are: Rosalie's Sunday Red Sauce with Meatballs,* Pasta with Asparagus and Cauliflower,* Fettuccini Alfredo,* and of course, the best, *Pasta with the Fresh Basil and Tomatoes.* Click on my site for other upcoming events, www.rosalieservingitalian.com

Have fun this summer, and God Bless!

Rosalie　

JULY 15, 2009 - PASTA with the FRESH BASIL & TOMATOES

2009-07-15T12:23:00.001-05:00

JULY 15, 2009 - PASTA with the FRESH BASIL & TOMATOES

NOTE: This pasta is really a "Taste of Italy," combined with the plump fresh tomatoes from the garden whipped up in a no-cook garlic sauce which features fresh basil and topped with Parmesan cheese. Make it tonight!

1 pound angel hair,

1 tablespoon salt

½ to 1 cup reserved pasta water

2 large vine-ripened tomatoes, cored and chopped, about 2 cups

1/2 cup extra virgin olive oil

1 heaping tablespoon garlic, minced, about 4 cloves

1 to 2 cups fresh basil leaves

1 teaspoon coarse sea salt, plus more for taste

¼ teaspoon freshly ground coarse black pepper

¼ teaspoon crushed red pepper flakes

freshly grated Parmesan

additional olive oil

freshly ground coarse black pepper

1. Use large, fresh firm tomatoes from the garden, core and cut into small chunks. Place tomatoes with juice in a large pasta bowl. Add the olive oil, garlic, basil leaves, salt, pepper, and crushed red pepper flakes. Mix together well.

2. Boil pasta in an 8-quart pot of boiling water with salt added, careful not to over cook. Boil angel hair for only 3 to 4 minutes. Using a pasta spoon, remove pasta right out of the water into the pasta bowl with the tomato mixture.

3. Toss together well adding reserved pasta water to extend the sauce, and keep the pasta moist. Taste and add additional seasoning, or a little more olive oil if desired. Garnish with cheese and pepper. Serves 4.

JULY 6, 2009 - GRANDPA HARPOLE’S HOLIDAY

2009-07-06T22:06:00.001-05:00

JULY 6, 2009 - GRANDPA HARPOLE'S HOLIDAY

Cookbook Greetings:

Hello to all the cookbook fans of *Rosalie Serving Italian,* and soon to be *Rosalie Serving Country.*

After a rainy 4^th of July in and around St. Louis, Missouri and also in Terre Haute, Indiana, where we were visiting with our sons and their families, it was a bright change to see the sun come out on Sunday, July 5^th. Since many of the parades, reunions, and fireworks displays had to be either cancelled or postponed until Sunday, everyone, including eight of my ten grandchildren, was anticipating with joy the awaited family firework extravaganza that only their

Grandpa Harpole could put on.

Since my husband, Bill, loves fireworks, our grandchildren knew that as soon as it was dry enough and dark enough their grandpa would not let them down. They were not disappointed. One of the neighbors living close to our son's home in Terre Haute volunteered her backyard field to our family and friends. While grandpa was setting up the "stage" where the entire shoot-offs would take place, we were setting our chairs up to get the best view.

It wasn't long until the sky was lit up and sounds of booming resonance filled the air. The kids and adults alike were screaming and shouting "this is great, or "that was the best," all of which only motivated grandpa to keep the show going. There were huge colorful sprays, falling parachutes, rockets, Roman candles, whistling birds, cackling hens, pops, tops and sparklers. The kids were in high gear and the laughter was uncontrollable.

After the last big finale, (there were many), someone said, "Grandma, do you have any penne pasta left with red sauce and meatballs?" Since I had made a gallon of red sauce and served pasta earlier that afternoon, I assured everyone there was probably some left. While everyone gathered in and around the large patio, with kids on their scooters, and the dogs celebrating the cease of fireworks, out came the hot dogs, chips, leftover barbecue…and penne pasta. And if all of this wasn't enough, my daughter-in-law, Tami, made sure every one had a root-beer float.

To say that this was a very memorable July 4^th holiday for the Harpole family would be an understatement. I'm sure it will be one the children and adults will never forget. So, keep the traditions alive, whether it is Grandpa's holiday, with fireworks for everyone, Grandma's penne pasta, or Aunt Tami's root-beer floats--families are the glue that holds the world together.

Look for me this Saturday, June 11^th. I will be at J. Viviano's & Sons, down on The Hill in St. Louis, Missouri, for an all-day book signing, or just click on my site for upcoming events,

www.rosalieservingitalian.com Hope to see you there.

God Bless,

Rosalie

JUNE 6, 2009 - BARBECUED BAKED BEANS

2009-07-06T22:01:00.001-05:00

JUNE 6, 2009 - BARBECUED BAKED BEANS

NOTE: These barbecued baked beans are wonderful to go with pork steaks and potato salad. Both adults and children love this dish.

3 (15-ounce) cans pork and beans

1 to 2 slices thick bacon, optional

½ cup brown sugar

1 small onion, finely chopped

2 teaspoons mustard

1/3 cup ketchup

1. Preheat oven to 350 degrees. Place beans in a heavy 3-quart pot. If using bacon, fry until crisp, being careful not to burn. Crunch up bacon and add to beans.

2. Add brown sugar, onion, mustard, and ketchup; stir until blended. Bring mixture to boil on stove; cover and simmer 5 to 10 minutes. Transfer to a 2-quart casserole dish and bake in oven uncovered about 25 to 30 minutes, stirring occasionally. Makes 1½ quarts.

JUNE 29, 2009 - HOSEA, CAN YOU SEE?

2009-06-29T19:30:00.001-05:00

JUNE 29, 2009 - HOSEA, CAN YOU SEE?

Buon giorno and Good Day!

Greetings and blessings to all the fans of Rosalie Serving Italian. Thanks to all of you who continue to follow my newsletters and hopefully look forward to a new recipe now and then. As we all know, in the next few days, we will be celebrating the Declaration of Independence, signed over two hundred years ago in 1776. One of the many ceremonies celebrated in the next few days will no doubt include the singing of our national anthem, the Star-Spangled Banner.

I am reminded of the little girl who was holding her father's hand during one such ceremony. As her father put his hand over his heart and began to sing along with many others, so did the little girl. At the end when everyone began to cheer, the little girl tugged at her daddy, and said, "Daddy, while everyone is so happy, can we take up a collection and get Hosea some glasses:"

While the story does put a smile on our face, I can't help but wonder how many of us actually "hear" all the words sung in the national anthem. Doing a little history on the Star-Spangled Banner might help us to appreciate the song even more. Written by Francis Scott Key in 1814, the anthem started out as a poem, and was inspired after Key witnessed the Battle of Baltimore in the war of 1812. When he saw the flag of the United States of America still standing and waving after the night-long battle, he was so moved that he had to write about it. It was later put to music and is sung before most sporting, musical and political events.

Not only do I love singing about the freedom of our great America, I love to celebrate the 4^th of July. As John Adams wrote to his wife Abigail after signing the declaration, "this day, July 4^th, ought to be commemorated as a day of deliverance and should be celebrated by solemn acts of devotion to God. We should have pomp, parades, shows, games, guns, bells, bonfires and illuminations from one end of this continent to the other from this time forward forever more." I say to John Adams, "absolutely."

This is one holiday we need to glory in. Bring on the fireworks, the parades and the bells and whistles! Let our children know how grateful we are to be living in the greatest nation on planet earth! America, the beautiful, the land of the free, is worthy of our praise. And don't forget the picnic! As I was saying last week, cook up your favorite dishes and everyone enjoy the good food.

Now, if my dad were still with us, he would be grilling his wonderful Modiga Strip Steaks, and some Homemade Saliccia. He would also make a big bowl of Peppermint Sauce to slather on the meat. Mom would make big pan of Baked Lasagna, and everyone would be clamoring for one of her Homemade Italian Dinner Rolls. Now, I only speak of one table at the picnic. With the many aunts, uncles and cousins participating, it will take us hours to sample the Spiedinis, Italian Fried Cabbage, and surely someone will bring the Italian Cream Cake.

So, my friend, celebrate in style. After all of the festivities, have a great big picnic and cook up a few, or all of the above mentioned dishes. You can find all of them in my cookbook, Rosalie Serving Italian. Invite your friends, family and neighbors and enjoy a wonderful feast while celebrating America, and…don't forget to take up a collection for Hosea.

Love you all, have a great holiday!

Rosalie

JUNE 29, 2009 - GRILLED MODIGA STRIP STEAKS & PEPPERMINT SAUCE

2009-06-29T18:31:00.001-05:00

JUNE 29, 2009 - GRILLED MODIGA STRIP STEAKS & PEPPERMINT SAUCE

NOTE: My father, William Fiorino, grilled these steaks outside during the summer and especially loved to bring them to picnics and barbecues. They are absolutely wonderful, and the Italian Peppermint Sauce to top them is a must.

4 strip sirloin steaks

Lawry’s coarse ground garlic salt with parsley added

½ cup extra virgin olive oil

1 cup plain bread crumbs

½ cup grated Parmesan cheese

3 cloves garlic, minced

¼ cup fresh curly parsley, chopped

1 teaspoon coarse sea salt

¼ teaspoon ground black pepper

Cooking spray

Italian Peppermint Sauce
to follow

1. Rinse steaks in cool water; pat dry and sprinkle liberally with garlic salt. Pour olive oil in a large shallow dish and coat steaks on both sides. Leave steaks in oil and set aside.

2. Mix bread crumbs, cheese, garlic, parsley, and salt and pepper together. Place bread crumbs in a large shallow dish. Dip oil-coated steaks in bread crumb mixture on both sides. Spray grill well with cooking spray. Place on grill, about 2 to 3 minutes on each side. Return steaks to large platter. Serve with peppermint sauce. Serves 4.

Italian Peppermint Sauce

¼ cup fresh peppermint leaves, packed

1 large cove garlic, chopped

1 large fresh tomato, cored, peeled and chopped fine, about 1 cup

¼ cup extra virgin olive oil

1 to 2 teaspoons freshly squeezed lemon juice

2 tablespoons water

½ teaspoon coarse sea salt, plus more for you taste

1. Place peppermint and chopped garlic in a wooden bowl and pound with a wooden pestle until smashed together, about 30 seconds. Remove to a larger bowl and add the chopped tomato. Add the olive oil, lemon juice, water, and salt; stir together. This recipe can easily be doubled if you have a large amount of meat to garnish. Makes 1 ½ cups.

DOG DAYS OF SUMMER

2009-06-22T21:57:00.001-05:00

June 22, 2009 - DOG DAYS OF SUMMER

Greetings to all cookbook lovers, recipe-saving addicts, and just plain passionate cooks. It's great to have such a diverse audience of people who love to try new recipes and get great satisfaction cooking up new dishes. But of all times of the year to cook, I must say that the hot days of summer may be the hardest. It is not the greatest weather to motive us to spend time at the stove. Experiencing the 100 degree weather this week on several days, one would think we were already in the "Dog Days of Summer." And since we are only in June, we ask ourselves, "What will July and August bring?"

I say, "Let's not cook at all,"…or very, very little. Just open *Rosalie Serving Italian* cookbook and pick out some great dishes to fix with the hot weather in mind. We can get started with *Italian Stuffed Tomatoes,*-- a great dish using 4 large fresh and firm, garden tomatoes, 2 cans of tuna packed in olive oil, chopped vegetables plus hard boiled eggs, all stuffed with a touch of basil and red wine vinegar into the garden fresh tomatoes. Add crackers or rolls, and together with a big glass of iced tea, everyone is happy.

Next, consider the wonderful *Italian Green Bean Salad,* which is fresh green beans cooked up with small new red potatoes. This is one of my favorite summertime salads. Once the green beans are cooked and drained, just add a large yellow onion, sliced thin. Then add minced garlic, fresh tomatoes cubed, and a fantastic extra-virgin-olive-oil/cider-vinegar dressing to top it off. When you eat this dish warm, with a slice of Italian bread, you may feel totally revitalized. Or if you must have a sandwich, just fix up some salami and provel cheese, slather it with a little pesto sauce, and you will have dinner the whole family will rave about.

Finally, my mother's *Awesome Potato Salad,* is the best potato salad ever! The trick to this dish is the sweet-sour bacon/vinaigrette dressing that flavors the potatoes, eggs, and other ingredients. Just whip it up in no time, and throw a few burgers on the grill outside the door with little or no attending, and watch everyone praise the cook.

While the "Dog Days of Summer" are indicating that the dogs and cats are hiding under the front porch to keep cool, we can enjoy good food indoors, with little or no cooking. And when the sun does go down, and the evening starts to cool a little, how about making some *Italian Lemon Ice?* This refreshing treat is nothing more than shaved or tiny crushed ice, drenched in frozen lemonade with real squeezed lemon juice, and sweetened just enough to keep it tart/sweet. Munching the flavored ice while sitting up on the porch and viewing the sunset is nothing short of being in Venice, Italy, proxy.

So, my friend, don't sweat-- play it cool. Get out your *Rosalie Serving Cookbook,* and whip up a fast "cool" supper within minutes. By the time July actually get's here, you will already have beat the heat!

Look for me at J. Viviano's and Son's on "The Hill," on July 11, from 10:00 AM to 4:00 PM. The address is: 5139 Shaw Avenue, St. Louis, Missouri. I will be there signing cookbooks and handing out *Italian Cream Cake.* Check out my website for other upcoming events, and have a cool next few days.

Buona notte, and Good Evening,

Rosalie

June 22, 2009 - ITALIAN STUFFED TOMATOES

2009-06-22T21:50:00.001-05:00

ITALIAN STUFFED TOMATOES

NOTE: These stuffed tomatoes are very tasty and simple to make up. Enjoy them on the hot summer days.

4 large, fresh and firm, garden tomatoes

2 cans tuna, packed in olive oil

½ cup chopped tomatoes, left from scooped out tomatoes

½ cup tender celery hearts

¼ cup chopped green onions, tops included

2 large hard boiled eggs, chopped

¼ cup stuffed green olives with pimento

1/3 cup fresh basil leaves, chopped

1 teaspoon red wine vinegar

Lettuce leaves

Sun-dried tomatoes

1. Cup tops off tomatoes crosswise, about ½-inch down. Gently scoop out inside of tomato, leaving side and bottom margin to support filling. Pour the undrained tuna into large mixing bowl. Add the chopped tomatoes, celery, onions, eggs, olives, basil leaves, and vinegar.

2. Mix together and spoon back into tomatoes, filling to a little over the top. Serve tomatoes on lettuce leaves, garnish with 2 to 3 sun-dried tomatoes. Serves 4.

JUNE 16, 2009 - HIGH SCHOOL PICNIC

2009-06-16T14:34:00.001-05:00

JUNE 16, 2009 - HIGH SCHOOL PICNIC

Buon giorno and Good Day!

Greetings to all the faithful fans of *Rosalie Serving Italian,* and *Rosalie Serving Country.* Summer will officially be here, June 22^nd, and many reunions, graduations, birthdays, and other events will be celebrated picnic-style beneath pavilions…complete with lemonade, hot dogs, ants and fire flies. Just this past weekend I was invited to one such event-- my high school picnic.

While I was conducting a cooking class at one the Dierberg's School of Cooking, two ladies informed me that they were my former classmates from Jennings High School, Jennings, Missouri. I had only completed my freshman and sophomore years there, and lost contact with many of my class mates. After introducing themselves to me, I did remember them and was able with their help to recall many of the others in our class. During the class and while the students were sampling the good food, my friends and me were able to reminisces about our high school days. The evening was very enjoyable. They both were very kind, and insisted my husband and I be included on their list of class events.

The picnic, which was held last weekend, was one of such events. It was an unusual Saturday, in that I didn't have a book signing scheduled, and so the picnic was not only possible, but anticipated. . I knew that the two classmates had emailed everyone stating the fact that I had published a cookbook, and so I was invited to bring a few copies along with me.

I wanted to share something from the cookbook with everyone, but what would it be? After looking through the book, I thought, "I must make the Pasta with Fresh Tomatoes and Basil." To make it even better, I added another recipe, Italian Crusted Cauliflower, and topped it off with plenty of Parmesan cheese. A Pineapple Upside-Down Cake, made with olive oil, was my choice of dessert. I brought plenty of bowls and soufflé cups for everyone to have a sample.

After arriving and greeting everyone, I placed my yellow tablecloth down on one of the picnic tables and began revealing the food. "Do come on over and have a taste," I invited. The pasta and cake were still warm, and everyone was so appreciative for the offering. Looking around at the other tables, I noticed that most everyone had eaten before they came, or brought a Subway with them. I had apparently overlooked the notice in the invitation telling folks to just pick up a sandwich of their choice.

The picnic was great and it was good to be able to visit with all of them, but like so many picnics these days, people are opting to just "bring a sandwich." What happened to the "good old days," when people would bring real picnic food? I'm talking about Aunt Mary's potato salad, Uncle Ben's barbeque, Mom's fried chicken, and Grandma's cucumber salad. And what about the cupcakes, and buttermilk pie?

I can remember as a young woman going to our annual church picnic and not being able to wait for the 12:00 official eating time. Every church family would uncover their specialty and hardly anyone would eat at their own table. We would all march up and down the rows and "sample" each other's delights, especially the table of our pastor's wife, Stella Guinn. She would bring the best chicken & dumplings. Looking back, that pot of dumplings looked enormous, and everyone would wind up at her table first, plate in hand, and taste buds jumping.

So, my friend, the next time you host a picnic, be sure to encourage everyone to bring what they make best, and don't forget Aunt Mary's potato salad. Have fun this summer, and get out the family recipes. Why not have a contest for the best dessert? Just call my husband, Bill; he will volunteer judge any time.

Click on my website,

www.rosalieservingitalian, for the nearest book signing or cooking event near you.

Buona serra, and Good Evening,

Rosalie

Awesome Potato Salad - 6-16-2009

2009-06-16T14:20:00.002-05:00

Awesome Potato Salad - 6-16-2009

NOTE: This was my mother, Ann Fiorino's version of potato salad. It has been handed down to her daughter and granddaughters. The sweet-sour syrup really sends this one over the top. The potatoes are smooth and so delicious, especially when served warm. The best picnic potato salad ever!

5 pounds red potatoes

2 teaspoons salt

6 hard-boiled eggs

1/3 cup onion, chopped

2/3 cup tender celery hearts, with leaves, chopped

1 quart Kraft Miracle Whip or your favorite salad dressing

1 teaspoon yellow mustard

1 teaspoon salt

½ teaspoon fine ground black pepper

2 slices bacon

2 teaspoons red wine vinegar

1 teaspoon sugar

paprika

parsley sprigs

1. Wash and peel potatoes. Cut into 1-inch pieces. Boil potatoes in an 8-quart pot in salted water, until potatoes are tender but not mushy. Drain cooked potatoes and place in large mixing bowl. Peel eggs when cooled; chop and add to warm potatoes. Add the onion, celery, salad dressing, mustard, and salt and pepper.

2. Cook the bacon until crispy and remove from heat. Remove all but 1 tablespoon of the bacon drippings. Crunch the bacon into small pieces and return to bacon drippings. Add vinegar and sugar, then return to low heat for about 30 seconds to form thin syrup. Add all at once to the potato salad.

3. Mix together until well blended. Sprinkle top with paprika and garnish with parsley sprigs. Serves 12.

JUNE 8, 2009 - A TIME TO REMEMBER

2009-06-08T22:55:00.001-05:00

JUNE 8, 2009 - A TIME TO REMEMBER

Buon giorno and Good Day!

Today, June 8, 2009, happens to be my wedding anniversary of over 40 years. While I would have loved to prepare and serve our anniversary dinner, my husband, Bill, insisted we would go out to a nice place for dinner. His reasoning was simple; "you are always serving others, he said, and tonight I want you to be served." It was a lovely time together, and during the dinner we talked about our first date.

It was our high school football gala and I can remember him showing up at my door with a white box in his hand and his dad's pink Oldsmobile parked in the driveway. He was seventeen and I was sixteen. He had a white suit on and I wore a blue ruffled chiffon dress. Opening the box revealed a beautiful corsage of gardenias surrounded by tiny pink roses. While my mom pinned on the corsage, my dad was setting down the curfew. Bill assured him that his daughter was in good hands and by all means would be home on time.

The evening was great fun with all of our school mates telling us how "sweet" we looked together. I did get home on time with my mom staying up to greet us at the door. Over the next few months we dated off and on, and even though I was showered with love notes, wild flowers in my school locker every morning, and trips walking me home while he carried my books, I had no intention of marrying this young fellow. I guess it was my mom who made the difference.

You see, she really loved this kid. Just as he would drop my books off at home after school, my mother would say, "Oh, Billy, do come in for some warm bread; I just took it out of the oven." I would give mom the "don't encourage him look," but she never heeded. He not only enjoyed the bread, but her biscotti's and milk as well. Since he was the captain on the high school wrestling team, there were days when he had to hurt her feelings and refrain. Those were the days she invited him in anyway to "rest" before he walked the three miles back home.

While my mother and Bill's relationship grew, I was still determined to date others and have fun. We were now seniors in high school and I can remember accepting a date from another boy on the wrestling team. I thought it would be great, but he did not show up at my door with a corsage, and the date was boring. When I got home my mom was waiting up to say, "I told you so."

Months later, after prepating every Italian food my mother could possibly serve to Bill, she successfully saw us married, and even catered a beautiful sit-down wedding dinner for us and the guests to enjoy. Though mom has passed on, I am still serving him the warm Italian bread, pasta, and biscotti. No wonder I can say I am 100 percent Italian, while he is 100 pounds Italian. As I stated in my *Rosalie Serving Italian Cookbook,* food is still a bridge to relationships."

How about preparing *Pasta con Broccoli* and *Homemade Italian Bread,* right out of my cookbook, *Rosalie Serving Italian,* and celebrate "A Time to Remember" with the greatest people on earth…your family.

Click on my website,

www.rosalieservingitalian.com for a cooking class or book signing near you.

Buona notte and Good Night

Rosalie

JUNE 8 - CHOCOLATE ALMOND BISCOTTI

2009-06-08T22:52:00.001-05:00

JUNE 8 - CHOCOLATE ALMOND BISCOTTI

NOTE: These chocolate biscotti are wonderful with a cup of espresso or cappuccino. The almond and the chocolate are meant for each other; simply delicious!

½ cup butter, softened

1 ¼ cups sugar

2 eggs

1 teaspoon almond extract

2 ¼ cups flour

½ cup cocoa powder

1 teaspoon baking powder

¼ teaspoon salt

1 cup almonds, sliced

1 cup semi-sweet chocolate chips

1 tablespoon heavy cream

1. Preheat oven to 350-degrees. Combine butter and sugar in a large bowl. Beat with electric mixer until light and fluffy. Add eggs and almond extract and continue beating until light and lemon colored.

2. In another bowl, sift together flour, cocoa, baking powder, and salt. Blend into butter mixture until smooth. Stir in almonds. Divide dough in half and shape into 2 logs, about 10-inches long and 2-inches in diameter.

3. Place on lightly oiled baking sheet and bake for 25 to 30 minutes. Remove from oven and cool for about 15 minutes. Use a serrated knife and cut each log diagonally into ½-inch slices. Place slices back on baking sheet and bake about 3 minutes on each side.'

4. Remove from oven and cool on wire rack. Melt chocolate chips and cream in microwave for about 1 minute, stirring until mixture is smooth. Drizzle the warm chocolate over each biscotti. Makes 36 biscotti.

NO REST, NO RUST! - JUNE 1, 2009

2009-06-01T15:26:00.001-05:00

NO REST, NO RUST! - JUNE 1, 2009

Buon giorno and Good Day!

Greetings to all the wonderful fans and passionate cooks of *Rosalie Serving Italian,* and soon to be *Rosalie Serving Country.* As you have noticed, I am about 1 week overdo for a Newsletter. Too say that I can actually remember the last 2 weeks is remarkable. With upcoming deadlines on my new book, *Rosalie Serving Country,* I have been proof-reading and proof-testing recipes mostly day and night. Along with book-signings, cooking classes, catering graduations and doing fund raisers, I have slept little. My husband Bill, who packs me, drives me and hauls my books from place to place, wears his trusty badge which says "I'm not responsible for anything, I work for Rosalie." I told him he should star in his own movie titled, "Driving Miss Rosalie."

I'm reminded of the joke that starts out…What's the difference between a cat and a frog? Simple…the cat has nine lives, but the frog croaks every night… Ha, Ha. I can't decide if I am the cat or the frog. One thing's for sure, my mind must be very pure because it's never idle for the Devil's workshop.

Last Saturday I was in St. Louis down on "The Hill" at the famous Italian market, J. Viviano's & Sons, for an all-day book signing. I sold 40 *Rosalie Serving Italian* cookbooks and had a blast. Yesterday I catered a 100-guest graduation, many of which were my Italian cousins; serving the best of Rosalie's Red Sauce and Homemade Cannolis. Tonight I will be hosting a cooking class at the quaint Rendezvous Café in O'Fallon, MO and demonstrating how to cook the best Vermicelli with Peas and Pancetta. Wednesday of this week is hopefully the last Photo Shoot for *Rosalie Serving Country,* and Thursday evening you can catch me at Dierberg's School of Cooking for a great cooking class complete with Chicken Picatta, Best Greek Salad and Lemon Ice.

Along with working part-time as a registered nurse and trying to stay active in my local church, I must say I am not at a loss for something to do. I do wonder at times how long I can keep this pace, but life is lovely, when you love what you do. Since I love to be right in the middle of any or all action I can drum up, I guess I'll be like this until the Good Lord returns.

Did you know that anyone can be an entrepreneur? That is just a fancy name for "getting up off your duffs" and starting the long awaited business of your dreams. It might be just as simple as growing flowers in your back yard and selling them down at your driveway or, as my friend in town did, opened her *Design for Cosign Shop,* She has one of the finest resale shops, yet works a full time job… I thought I was busy.

So, my friends, this is the best advice I can think of: Never give up, never quit and never stop living. Age is only a number and it is what is in your heart that guides your mind. Working hard for God, yourself and others is the number one commandment in the Bible, and the more we give out, the more God gives back to us.

I must mention a very memorial time with special friends, Max and Jackie Nichols, who so kindly invited and escorted us to the Indianapolis Indiana 500 Speed Race, last week on Sunday, May 24^th.

Among all my goings, there nestled in my calendar was a free day to enjoy with friends. Isn't God good? Have fun and remember NO REST, NO RUST!

Click on my site for Upcoming Events for a cooking class near you.

www.rosalieservingitalian.com.

Buona Serra, and Good Evening,

Rosalie

VERMICELLI with PEAS & PANCETTA

2009-06-01T14:38:00.001-05:00

VERMICELLI with PEAS & PANCETTA

NOTE:

This is a delightful dish with the ricotta and cheese coating the vermicelli for a creamy effect, much like an Alfredo sauce. If you don't have Pancetta, use bacon instead.

1 pound vermicelli

1 tablespoon salt

4 slices pancetta, cut into strips

or bacon

4 tablespoons olive oil, divided

1 small onion, chopped fine

2 cloves garlic, chopped fine

1 cup thick sliced white mushrooms

1 (10-ounce) package frozen peas

¼ cup extra virgin olive oil

1 cup reserved pasta water

1 (15-ounce) carton ricotta cheese

1 cup freshly grated Parmesan cheese

1 teaspoon coarse sea salt, more for your taste

½ teaspoon coarse ground black pepper

Crushed red pepper flakes to garnish, optional

Freshly grated Parmesan cheese for garnish

1. Fry pancetta or bacon in 2 tablespoons olive oil until crisp. Add another tablespoon olive oil to pan and sauté onion until lightly browned, about 6 to 8 minutes. Add remaining olive oil and sauté mushrooms until browned, 3 to 4 minutes. Simmer on very low while pasta is boiling.

2. Boil vermicelli in an 8-quart pot of boiling water with 1 tablespoon salt added, for 6 to 8 minutes. During last 2 minutes of cooking time, add peas. Reserve 1 cup pasta water and drain pasta and peas together. Place pasta and peas in large pasta bowl; add pancetta mixture, olive oil and the 1 cup of reserved pasta water.

3. In medium bowl, combine the ricotta cheese and the Parmesan cheese. Stir together with fork until well combined. Add to the pasta and continue to blend together. Add the salt and pepper; taste and add more spices if desired. Garnish top with red pepper flakes if desired and the Parmesan cheese. Serves 8.

THE GLORIFIED CHICKEN

2009-05-16T22:59:00.001-05:00

THE GLORIFIED CHICKEN

Buon giorno, and Good Day!

Greetings to all you cookbook lovers, I’m so glad you are still out there. This gives me hope that my cookbook, *Rosalie Serving Italian* will stay popular long enough for me to pay down its loan. And since I am about to launch my second cookbook *Rosalie Serving Country,* I really need to find folks who love cookbooks! I can visualize myself traveling around in a recreation vehicle peddling cookbooks, especially since I have the potential to loose my home, car and clothes. Just kidding!

On a good note, I continue to keep off the 20 pounds I have lost after beginning a change of eating since January, 2009. People have asked me what I eat and my reply is always the same; fruits, vegetables, and chicken and fish, chicken and turkey, chicken and tuna, or chicken and more vegetables. Maybe my next cookbook will be *Rosalie Serving Chicken.* Now, I am exaggerating somewhat, but the good ole’ chicken is a light, low fat meat and can be made up in some great ways.

Chicken is great sautéed in olive oil, and accompanied with broccoli and mushrooms, it is quite delicious. It is also great with Red Sauces and can be served as Chicken Parmigiana; a low fat dish. Of course it is delicious in the soups as in the Italian Wedding Soup, or in a light lemon sauce known as Chicken Piccata. My children love the Italian Crusted Chicken much like fried chicken, but made with the Parmesan cheese added to the flour. These recipes and more found can be found in Rosalie Serving Italian, all praising the Glorified Chicken.

If the above recipes don’t spark your palate, you may just cook up some rabbits, squirrels, raccoons, or other foreign bodies, because as you know, “It tastes just like chicken.” I can attest to this because while my mother was frying up the critters, she always told me I would love it because, as she said, “It will taste just like chicken.”

My father, being the butcher, had a large following of customers who always felt compelled to bring him their delicacies from the woods, pond, lakes or river. He would bring home rabbits, squirrels, raccoons, frog legs, turtles and for all I know, rattlesnakes and armadillo. “Look Ann,” he would say to my mom, “these sweet people stopped by the shop and brought us this mess of frog legs.” Mom would then get out the cornmeal and flour, and before you knew it, something was actually “jumping” in the frying pan. The truth is these creatures actually taste like fatty, greasy, rubber ducks which are very “chewy.”

So, I say enjoy the real thing; Glorified Chicken, and cook up Garlic Sautéed Chicken tonight. You may even loose a few pounds.

God Bless and have a great Italian day,

Rosalie

ITALIAN CRUSTED CHICKEN

2009-05-16T22:49:00.001-05:00

ITALIAN CRUSTED CHICKEN

NOTE: This is my Italian version of fried chicken. It is crusted on the outside and juicy on the inside. A very delicious entrée you will be proud to serve family or friends.

4 skinless chicken breasts

Lawry's coarse garlic salt with parsley

1 cup flour

¼ cup grated Parmesan Cheese

¼ teaspoon paprika

1 teaspoon salt

½ teaspoon ground black pepper

Mild olive oil for frying

Parsley sprigs for garnish

1. Rinse chicken breast in cold water and pat dry. Cut each chicken breast in half for smaller portions if desired. Sprinkle chicken liberally with garlic salt.

2. Combine the flour, cheese, paprika, salt and pepper in a shallow bowl. Coat chicken on both sides with the flour mixture. In a large saucepan, fry chicken in olive oil over medium heat 4 to 5 minutes on each side. Place lid on pan and turn heat to medium low. Let chicken steam for about 8 minutes. Transfer to platter and garnish with parsley sprigs. This dish is best served hot and crunchy. Serves 4 to 6.

MOMS-A-MILLION

2009-05-06T17:32:00.001-05:00

MAY 6, 2009 - MOMS-A-MILLION

Greetings to all the Moms, Grandmas, Mother-in-laws, and any female who claims kids. As you all know, our Deserving, Notable and much Revered day, *Mother’s Day* is coming up Sunday, May 9. I always love this day because I love getting rose bushes from my husband, Bill. He knows I love to grow rose gardens so he usually obliges me on Mother’s Day. Actually, he just bought me 7 new ones, so I am well on my way.

The gifts are nice, but if truth be known, wouldn’t it be nice to have your kids come over and Clean the House, Wash the Clothes, Mow the Lawn, Cook a few Meals, and WORK? I think it would be great! So I thought I would just open up a new business called *MOMS-A-MILLION*, you know, like the BOOKS-A-MILLION book store. These two, MOMS and BOOKS, have so much in common. Like the bookstore that has every kind of book possible, on every subject possible, with solutions for every problem possible, so do MOMS.

So I thought, why not put all of our ages, gifts of expertise, and hours we are willing to donate into a large accessible pool; complete with address, phone and email info, and of course, AVAILABILITY. Mail it out to all the MOMS who want to participate, and, Bingo! We have MOMS-A-MILLION.

The purpose of this marvelous invention? Simple. When your kids get obnoxious, rude, ugly, obstinate, disobedient and plain overwhelming, just call up another Mom and ship them over to somebody’s else’s house for a week or two. Kids always act better for someone else, anyway. They wouldn’t dream of back-talking someone they don’t know. And besides, they love to do someone else’s dishes, try the same food they’ve been denying you, and would never leave their underwear in the floor.

How many times have you let your children visit their friend’s house, and within two hours the phone rings. “Oh Rosalie“, she says, “your children are so well behaved, they are welcome anytime.” Before you utter the biggest gasp, you always politely say, “Well thank you, you can have the little Darlings anytime you wish.

So, how about it ladies? I say…TRADE, TRADE, TRADE. Any new face has got to be refreshing. We may even avoid stating our favorite lines, some of which are as follows:

*Let that hair grow, and I’ll bury the pony tail with you!

*Leave every light on in the house, and you WILL pay the electric bill.

*If you don’t change that shirt in three days, I’m hosing you down.

*Well, just jump off the cliff with Johnny; I won’t come looking for you.

*If you use your sleeve to wipe your nose one more time, I’m ripping your nose off…Get a Tissue!

*Don’t you embarrass me by not changing your underwear!

*Shut your mouth and eat your supper!

* I hope you grow up and have kids just like you!

*DO-YOU-WANT-A-SPANKING? Tell me right now! And don’t talk back, or I’ll slap your head off!

Happy Mother’s Day to all and to all a good night…with Ibuprofen, Nyquil (my favorite), Excedrin and any other drugs you can find. Just kidding….really, try Nyquil!

Enough silliness, look for me this weekend at Halo & Wings Christian Book Store, in Troy MO. The book signing will be from 11:00 AM to 1:00 PM. Also don’t forget Cooking Class at Rendezvous, Café in O’Fallon, MO on June 1^st, Monday evening from 6:00 PM to 8:00 PM.

God Bless, and Happy Mother’s Day!

Rosalie

Cinnamon Rolls with Cream Cheese

2009-05-06T17:07:00.001-05:00

Cinnamon Rolls with Cream Cheese ICING

NOTE:
These cinnamon rolls will be just the thing for Mom's "Mother's Day Breakfast." They could very well be a clone for the famous Cinnabon. A delicious breakfast item or anytime dessert, you will be very pleased with this recipe and the heavenly scent that will fill your kitchen.

4½ cups bread flour

1 teaspoon salt

½ cup granulated sugar

1 cup warm whole milk, 110 to 115-degrees

2½ teaspoons yeast

2 eggs beaten, room temperature

1/3 cup butter, melted

1 to 2 tablespoons melted butter for coating dough

FILLING:

1 cup brown sugar

2½ tablespoons cinnamon

1/3 cup butter, softened

ICING:

1 (3-ounce) package cream cheese, softened

¼ cup butter, softened

1½ cups powdered sugar

½ teaspoon vanilla

1/8 teaspoon salt

Cooking Spray

1. Preheat oven to 350-degrees. If using a bread machine, place the first seven ingredients in the machine and set to bread instruction. Let the dough double in size, then punch down and let rest on counter 10 minutes. If kneading the bread by hand, place the flour, salt and sugar in a large bowl. Add the yeast to the warm milk and let stand for 8 minutes to foam up yeast. Make a well in the middle of the flour and add the yeast milk, eggs and warm butter in the center. Gently bring the flour into the egg mixture a little at a time and work the mixture together until the dough comes together into a ball. Knead the dough about 8 minutes, or until the dough feels elastic. Keep dough in same bowl and pour butter over the top. Roll dough over to coat with butter and cover with a towel. Keep in warm place until doubled in size, about

1 to 1½ hours. Punch dough down and let rest on counter 10 minutes.

2. In small bowl, combine the brown sugar, and cinnamon; mix together and set aside.

3. On a floured counter, roll dough to a 16-inch by 21-inch rectangle; turning once or twice to avoid sticking and dust lightly with flour as needed. Spread the softened butter over the dough with a spatula. Sprinkle the butter with the cinnamon sugar. Roll the dough up jelly-roll style and cut into 12 slices.

4. Spray a 9-inch by 13-inch baking pan lightly with cooking spray. Place the rolls in the pan about 1-inch apart and cover with towel. Let the rolls rise up to double in size, about 30 to 40 minutes. Place in oven and bake for 30 minutes. Remove and let cool slightly.

5. Prepare icing by beating the cream cheese, butter, powdered sugar, vanilla and salt together until smooth. Spread over rolls while still warm and serve. Makes 1 dozen cinnamon rolls.

JOURNAL OF STORIES

2009-04-30T00:26:00.001-05:00

JOURNAL OF STORIES

Buon giorno, and Good Day!

Getting ready to write the Weekly Newsletter, I noticed that today is the last day of April. Now, I don’t know about you, but wasn’t it just last week when we celebrated Christmas? What is it with these days? At this rate, it will be 2010 next month. Looking at my Calendar Book, I noticed at least 4 book signings crammed into this weekend, and all for the sake of Mother’s Day. Yes, here we are again for another big Holiday! But, of course this one is dear to our hearts and to the commercial world as well.

What should we get our Mother’s for Mother’s Day? This will be the big question. If you ask me, I say “a cookbook, of course.” Don’t you know every woman loves cookbooks, and *Rosalie Serving Italian* is just the book. At least this is what I will be suggesting for the next few days.

Actually, I thought of giving my three grown children a gift from me. It would be a *JOURNAL OF STORIES* reflecting their childhood, and how thankful they should be to still be living here on this earth, considering their dare-devil tricks and other antics. Why should the moms get the gifts? We ought to be so thankful we are not in jail serving life sentences, for not being able to watch over them every minute of the day.

Like the day I went to church and the dear brother approached me with the famous words, “Rosalie, I just wanted to let you know…. The other day traffic was backed up on Chambers Road at the school crossing (a major four-lane road in North St. Louis, MO), and I noticed your two boys, Scott and Jeff. They were hiding behind a bush and then running out to the Stop Light for the crosswalk and pushing the button to cause traffic to stop both directions They were so fast that no one seemed to notice, but I happened to recognize them, and since you live right down the block from there, I’m sure they were just having fun. I just thought you should know.”

Or the infamous day of my life when Jeff, my 8-month old son got up one morning and crawled into the bathroom taking hold of the toilet paper in one hand and continued crawling through the house. By the time I noticed, there was toilet paper in every room. As I was retrieving the toilet paper and trying to save it, he crawled into the kitchen and pulled all the pots and pans out of the lower cabinet. He then found a cleaning agent called Janitor in a Drum, and unscrewed the lid spilling it all over the kitchen floor. Just then the phone rang and as I was running to get it, I slipped on the solution, sending me on my back from the kitchen to the Family Room. He of course was laughing. Later that day he climbed onto the kitchen table and promptly emptied all the salt and pepper shakers all over the place. That evening when my husband came home, I was so furious that I had locked all the doors. When he rang the door bell, I opened with a scowl. He innocently said. ‘Hi, I’m Bill Harpole, have you seen my wife?” I started laughing, and eventually let him in and telling him of the horrors.

And then last, but not least, little Dana Beth. She was eight years old when she came to me with a question, “Mom, I’m lonely, can you get me a baby sister?” I answered, “Dana, I don’t think that would be possible”. “Oh, she said, “well, is the part that makes babies broke?” “Well, actually, Dana that’s true.” “Oh, that’s easy; when you go to church tonight, just have the preacher and dad pray for you. I’m sure God can fix the parts that are broken.” We got her a cat instead.

All in all, Mother’s Day is upon us and it is fun to reminisce about all those fun-filled days. Break out your *Journal of Stories*, and let them cook you an Italian dinner from *Rosalie Serving Italian* cookbook.

Click on my website,

www.rosalieservingitalian.com for upcoming events near you.

God Bless and Happy Mother’s Day,

Rosalie

Red Velvet Cake Supreme

2009-04-30T00:23:00.002-05:00

Red Velvet Cake Supreme

NOTE: This grand beauty is the top of the line for Red Velvet Cakes. From the rich chocolate cake to the coconut cream-filled layers, all topped off with the sugar coated pecans; goodness just oozes out all over the place. So beautiful and stately, you could use it for any special occasion! A great cake for Mother’s Day.

10 tablespoons real butter

2/3 cups sugar

2 eggs

1 (1-ounce) bottle red liquid food coloring

1 square Baker’s semi-sweet baking chocolate, melted

2¼ cups sifted cake flour

¼ cup Hershey’s cocoa

½ teaspoon salt

1 teaspoon baking soda

1 cup plus 2 tablespoons buttermilk

2 teaspoons white vinegar

2 tablespoons vanilla

2 egg whites

White Chocolate Cream Cheese Frosting

2 (8-ounce) packages cream cheese

1 stick real butter

4 cups confectioners’ powdered sugar

2 teaspoons vanilla

\3 squares Baker’s white chocolate baking chocolate

Filling & Topping Garnish

1 cup soft shredded coconut

1 cup sugar-glazed pecans, left whole

3 large maraschino cherries

pressurized canned whipped cream for fluting edges

1. Preheat oven to 350-degrees. Butter three 9-inch round cake pans, and dust with Ghirardelli sweet ground cocoa, or Hershey’s dark unsweetened cocoa. In mixing bowl, cream butter and sugar until fluffy. Add eggs, and continue to beat until smooth.

2. Add the food coloring, and melted chocolate (melt slowly in microwave); beat on low until well blended.

3. In medium bowl, combine cake flour, cocoa, salt, and baking soda; mix well. In a 2 cup measuring bowl, combine buttermilk and vinegar. Alternately beat dry ingredients and buttermilk mixture into creamed mixture until smooth. End with dry mixture.

4. Stir in vanilla. Beat egg whites in a small bowl until stiff peaks form; fold into batter. Pour batter into prepared pans. Bake 25 to 28 minutes until cake bounces back when touched, and is set.

5. Cool cakes in pans for about 10 minutes, and then turn onto wire rack to cool completely, about 30 minutes.

For Frosting

1. Mix cream cheese with butter in mixing bowl until smooth; add powdered sugar 1 cup at a time and continue beating until mixture is satin-smooth. Add vanilla and white chocolate that has been melted slowly in microwave, and mix together until thoroughly blended.

2. Place first layer of cake on cake stand, and cover with liberal amount of frosting. Sprinkle layer with 1/4 cup coconut. Place second layer over coconut and repeat frosting, topped with coconut. Place third layer over coconut and frost top and sides of cake, using all the frosting. Use remainder coconut on top and sides of cake. Use more coconut if needed.

For Topping

Toast pecans in skillet over medium heat sprinkled with 1 tablespoon sugar about 3 to 4 minutes. Sugar will melt and pecans will become fragrant and toasted. Remove to waxed paper to cool.

2. Spread the pecans over the coconut on top layer. In middle of top layer, place 3 maraschino cherries with stems if possible. Flute the whipped around the bottom and top of cake. Serves 12.

THE HAM BONE

2009-04-21T15:09:00.001-05:00

THE HAM BONE - APRIL 20, 2009

Buon giorno and Good Day!

Greetings to all you spring cleaning fanatics and furniture-changing marvels! April, it is said, is the month of change. It is that in-between time of the year when no one really knows what to wear, especially when all the "winter" items have been tucked away and the "summer" items are now hanging in our closets. I have been one of the "confused" ones, getting the sweaters back out that I just packed up two weeks ago, and since today is cold, windy and overcast, I am walking around with two sweaters on trying to stay warm.

But I do thank God for His beautiful day, even though it is a bit interesting. One thing never changes, however, and no matter what the weather, there is a very familiar question that lingers on our lips… "What should I cook for supper tonight?" This question comes up almost every day, either at work, school or just anywhere women and men alike are gathered. With tough times upon us, many are resorting to actually cooking at home more than caving to the high cost of "picking something up" for dinner.

Our old Pastor, Rev. Walter S. Guinn, used to tell the story of the "Ham Bone". He would tell us that during the Great Depression, times were so tough that one family would buy a partial ham. They would bake it; serve it to their family and save the ham bone. A few weeks later they would make "Ham & Beans." They then would pass the bone to their neighbors, and they too would make "Ham & Beans." This process would repeat itself until after 4 to 5 passings of the "Ham Bone," it would then be out of "flavor" and the passing finally came to a stop. Pity the last people; I hope they had a lot of seasonings.

Now no one wants to see another Great Depression, but it would be nice to see our neighbors more often, and I daresay we throw away more food that we "pass on." It just so happens that with the last ham I baked, I did save the "Ham Bone." With the wind howling outside and the cold air blowing, I believe I will take that ham bone out and make a great big pot of "Ham & Beans." If anyone out there would like to have it tomorrow, please email me and I'll be glad to run it right over.

So, you all take care, and weather it be Italian or Country cuisine, make a big pot of soup or stew tonight and take comfort from the crazy weather. Enjoy each other and take pride in cooking your own food tonight, and don't forget the cornbread! Serve it hot with butter and crumble that cornbread right over the beans. You many even want to serve your Ham & Beans with some chopped onions. Ummm…can't you just taste it now? If you don't have a good recipe, I'll be sure to post mine from *Rosalie Serving Country* on my Weekly Recipe list. Just click on my site

www.rosalieservingitalian.com and sign up for a free Weekly Newsletter. God bless all of you and don't forget to pass the "Ham Bone."

Buona sera, and Good Evening

Rosalie

FIRST PRIZE HAM & BEAN SOUP

2009-04-21T15:00:00.001-05:00

FIRST PRIZE HAM & BEAN SOUP

NOTE: The fresh picnic ham with bone makes the difference in this long-time comfort food. Cooked up with a savory broth of celery, potatoes, and onions, you may experience a little bit of heaven. Serve with your favorite cornbread.

1 large 8-quart pot

2 (16-ounce) packages of Great Northern beans, washed and picked over

12 cups water,

½ portion of a 3-pound fresh picnic ham with bone, fat trimmed

2 large onions, chopped into small quarters

1 large tender celery stalk, chopped into 1-inch pieces

2 medium potatoes, unpeeled and small quartered

2 teaspoons salt

½ teaspoon ground black pepper

1 small onion, finely chopped for garnish

salt and pepper

1. Place beans, ham with bone, and water in a large heavy pot. Start with 12 cups water and add additional water later if needed. Bring liquid to rolling boil and skim off any foam that may rise to top of broth. Turn heat down to medium-low and cover partially. Cook, stirring occasionally until beans begin to tender, about 1 hour.

2. Add the onions, celery and potatoes. Cook beans about another 45 minutes to 1 hour. Meat should be very tender and fall off the bone. Beans should be completely cooked and soft, but not mushy.

3. Remove from heat and discard bones, skin or fat. Chop meat into small chunks and return to pot. Taste test and add salt and pepper as desired. Ladle beans into soup bowls and garnish with 1 tablespoon onions. Serve with warm cornbread and butter. Serves 6 to 8.

SPRING BREAK

2009-04-10T17:11:00.000-05:00

SPRING BREAK

Buon giorno and Good Day!

Greetings to all the moms, dads, grandmothers and grandfathers who may be experiencing "Spring Break" with your beloved children. It turns out that in Terre Haute, Indiana, it is Spring Break for all the school children, where my sons, Scott, Jeff, their wives, Jenn and Tami, and their eight children live.

About 3 months ago, I got the bright idea to suggest that 5 of these grandchildren spend their Spring Break with Grandma, Rosalie Harpole. The suggestion flew to the top of the chart, especially with their parents. The children, who had been counting the days ever since it was decided, were all packed and on their way days before their Grandpa picked them up.

The children arrived last Saturday evening, April 4, and will leave to go back home this Saturday, April 11^th. They are: Roman Anthony 8, Grant Nehemiah Carleton 8, Max Geoffrey 7, Reagan Brack 5, and the only girl in the bunch, Alexandra Von, 4.

Did I mention they have been here a full 6 days, 144 hours, 8,640 minutes and 518,400 seconds?They have asked at least 437 questions per day and have eaten every 10 minutes for 12 consecutive hours each day. They have leaped over tall buildings, swung off my ceiling lamps and gone through 3 tubes of triple antibiotic ointment.

Since the first full day they were here was Sunday, and Church Day, it so happened that I had to work that day. When my husband brings all of the children to the hospital so that I can inspect their clothes and comb Allie's hair, they suddenly become the stars of the floor, visiting the patients and reciting their Bible Verses. One dear patient forgot that she needed pain medicine and began crying for joy to see the little darlings. Her husband had to comfort her.

The next day on Monday evening, since I had a previous ladies group coming, my husband thought it would be nice to take them to a place we have in St. Charles, MO, called Chucky Cheeses; a huge game room complete with tokens, tickets, and prizes. They played, he said for 3 hours and were about to go home, when one of the boys, Max, starting finding lost tickets and tokens under people's tables. This turned into a 5-kid man-hunt, with all of them finding enough tokens to stay an additional hour. The manager was grateful because he said he didn't have to sweep that evening.

The following days included "The Magic House," The St. Louis Zoo," and yesterday, "The City Museum," which unfortunately, or maybe blissfully, I missed because I again was the nurse working. The children informed me last evening at the supper table that the "City Museum" was the greatest fun ever! Loaded with giant tunnel mazes and 3-story slides, they said the fun never ended.

Today is Easter Basket day, and Grandma is boiling eggs as I write. Each child will have their own egg dying kit and can color eggs complete with stickers, crayons and sparkles. I have had my husband to line the entire kitchen with plastic and duct tape including the ceiling, walls, and floor, so I really don't care if they dye the eggs, themselves, or the dog. On second thought, I haven't see Cappuccino (my Shih Tzu) in 4 days. Oh, yes he is in the back closet pretending he is a stuffed animal.

All in all, it has been great fun, especially if you know that "this too will pass." The house may need carpet cleaning, walls painted, furniture repaired, and Grandma and Grandpa revived with Cardio Electric Shock Waves. Have I mentioned that I have 26-plus hours to go? God Save Grandma!

The two older boys, Roman and Grant, asked if they each could have their own signed copy of *Rosalie Serving Italian* cookbook. They wanted to look at their pictures in the book and some day "remember Grandma and "SPRING BREAK"! As for me and Grandpa- WE WILL NEVER FORGET!

Look for me tomorrow, April 11, 2009, at John Viviano's and Sons, down on "The Hill" for Book Signing and a taste of "Italian Cream Cake." By the way, you can see our grandchildren…they will be with Grandpa at the "Science Center. "

Love to all,

Rosalie