Celebrating
Rose
Marie's 90th
birthday - press mentions, tributes,
interviews
Celebrating
Rose Marie's 89th
birthday with her first ever facebook
interviews.
Listen
to Rose Marie's interview with Chris
Valenti on Yesteryear Radio from 9/25/11
scroll down and hit the play button
to listen to the archived show
Cream
butter and Crisco. Add brown sugar.
Add flour and salt. Mix well.
Press
dough into a jellyroll pan or shallow
baking dish and bake in 325 degree over
for 15 minutes.
While
this is baking, beat the 2 eggs and
1 cup of white sugar in mixmaster. Folks
in 1 cup of broken walnut pieces. Spread
this mixture over entire top of cake
and sprinkle top with 1 can of coconut.
Bake
another 15 minutes 'till brown on top.
Allow
to cool and cut into squares. Serves
many!
"this
was Lucille Ball's favorite dessert.
Rose Marie always fixed it when Lucy
and Desi came over for dinner"
Chicken
a la Rose Marie
Eight
chicken breasts
Garlic
to taste
Progresso
flavored breadcrumbs
Pinch
of oregano
One-half
cup water
One
cup lemon juice
One
teaspoon parsley flakes
Salt
and pepper
One
and one-half to two cups olive oil
Wash
chicken, skin and fillet. Cover chicken
thoroughly with Progresso flavored bread
crumbs. Place pieces in baking dish.
Chop garlic very fine and sprinkle over
and around chicken. Sprinkle on salt,
pepper and oregano. Mix water, lemon
juice and parsley flakes together; pour
one-half over chicken. Pour olive oil
over chicken. Bake at 350 degrees F
about one hour. Pour rest of lemon juice
over chicken; bake one-half hour longer
or until brown and done, and serve hot.
Rose
Marie's Spaghetti Sauce
One
pound of ground round
One-half
pound of ground pork
One-half
pound of ground veal
Three
eggs
Salt
and peper to taste
Three
colves of garlic (chopped fine)
Three-fourths
cup of Italian cheese (Romano)
Three-fourths
cup flavored bread crumbs
Two
tablespoons chopped parsley
About
three-fourths cup water
Olive
oil
Two
cloves garlic
Three
to four pieces medium size country spareribs
Eight
to nine Italian sausage links
Three
large cans Italian tomatoes (no puree)
Three
cans Del Monte tomato sauce
Two
large cans of water (use Italian tomato
can for measure)
Salt
and pepper to taste
One-fourth
cup oregano
One-fourth
cup chopped parsley
One-eight
cup chopped sweet basil
Use
ingredients in order listed. Mix
ground meats, eggs, salt and pepper
to taste, three cloves of finely chopped
garlic, Romano, bread crumbs and parsley
in one bowl. Dampen with water, using
enough to keep mixture fairly moist.
mix with hands, but do not handle too
much. Put aside. Cover bottom of
large sauce pan with olive oil. Chop
the two cloves of gralic and brown.
Remove garlic. Brown spareribs and
sausage until fairly well cooked; remove
from saucepan. Make meatballs with
two full tablespoons of meat mixture
for each. Brown in olive oil; remove
from saucepan. Put Italian tomatoes
in blender and process until pureed.
Put tomatoes in the saucepan containing
the olive oil. Add the tomato sauce,
the two cans of water, salt and pepper,
oregano, parsley and sweet basil. Bring
to boil; reduce heat to low. Put in
the meatballs, sausage and spareribs
which have been cooked. Let cook for
three to four hours over low heat, stirring
frequently. Keep tasting for salt and
pepper need. If sauce gets too thick
use water to thin it out.
Rose
Marie's Lasagna
Lasagne
noodles, cooked and drained
Your
own sauce, however and whichever way
you make it
Two
pounds of Ricotta cheese
Four
eggs
Three-fourths
to one cup grated Romano cheese
Lawry's
flavored garlic salt, to taste
Lawry's
flavored pepper, to taste
Three
colves of garlic pressed through garlic
press
One
and one-half tablespoons oregano
One
and one-half tablespoons sweet basil
One
and one-half tablespoons parsley
One
good sized Mozarella cheese, shredded
Mix
together the Ricotta cheese, eggs, Romano
cheese, salt, pepper, garlic, oregano,
sweet basil and parsley and refrigerate
for one hour. Spoon a layer of sauce
on the bottom of a deep, square pan.
Lay a layer of strips of lasagne one
way along the pan. Dot three or more
tablespoons of the Ricotta mixture along
lasagne and spead evenly. Sprinkle some
Romano cheese on top. Spoon over this
sufficient sauce to cover well. Then
lay a layer of lasagna crosswise on
top of sauce layer. Dot three or more
tablespoons of the Ricotta mixture along
lasagne and spread as before. Sprinkle
with Romano cheese and spoon sauce over
this as before. Repeat these two
steps, alternating direction of lasagna,
until you reach top of pan. Top layer
should finish with sauce. Sprinkle the
Mozzarella cheese on top of final layer. Bake
one hour at 300 degrees Fahrenheit.
