Rosie’s Recipe — Vegetable Potpourri

Sometimes I spend so much time worrying about the main course that I forget about the side dishes. This timeless, historic recipe is quick and easy, and would compliment any meal.





  • 1½ cups cut cabbage
  • 1 cup sliced carrots
  • ½ cup chopped onions
  • ½ cup chopped celery
  • ¼ teaspoon salt
  • ½ cup boiling water

Combine and cook until tender. (20 minutes.) Makes 4 servings.

Modern adaptation: Omit salt and use ½ cup of chicken stock instead of ½ cup of water.

Rosie’s Recipe — Split Pea Soup

There’s nothing like a bowl of hot soup on a crisp fall day, and Rosie has the recipe for a hot and tasty split pea soup that’s easy to make.

Some dishes never seem to go out of style, and this is one of them.





  • 8 oz. cooked cubed ham (about 1 1/4 cups)
  • 1 ham bone
  • 2 1/2 quarts ham stock
  • 1 1/2 cups split green peas
  • 2 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 cup sliced onion
  • 4 tablespoons butter
  • 6 tablespoons flour

Place ham bone, stock, peas, seasonings and onion in large pan. Simmer 2 hours. Melt butter, add flour and blend. Add a small amount of soup stock and stir until smooth, then stir into soup to thicken slightly. Let cubes of ham heat in soup before serving. Makes 4 generous servings.

Modern adaptation: Ham hocks may be used in place of the ham bone. To make a ham stock boil the ham hocks or ham bones in water for approximately one to two hours. Chicken stock can be added to the ham stock or even used as a substitute for the ham stock. Cornstarch can also be used as a thickener instead of the flour.

Rosie’s Recipe — Refrigerated Bread Pudding

I hate sounding like a food snob, but there are a few foods out there that I honestly try to avoid whenever possible. One is prepackaged white bread. I never buy it. No, I’m not into gluten free. The reason I don’t buy white bread is because the experts all say it has little, if any, nutritional value, and I much prefer the taste of whole wheat or multi-grain breads. So imagine my surprise when I came upon a half consumed loaf of generic white bread stashed in the back of my freezer. It had been left by out of town friends who had visited a few months before. They didn’t like wheat bread and wanted to have some white bread on hand.

At the time this happened I was testing recipes for Rosie’s Riveting Recipes, so I defrosted it and used in some of the recipes. Four slices went into this classic that your grandmothers may have made, and it was delicious. One nice thing about many of these historic dessert recipes is that they’re sweet, but not too sugar-laden.





  • 1 envelope plain gelatin
  • 2 cups milk
  • ½ cup light or dark corn syrup or 1/3 cup sugar
  • ¼ teaspoon salt
  • 4 slices white bread (2 ½ cups cubed)
  • 2 eggs, slightly beaten
  • 1 teaspoon vanilla
  • nutmeg, if desired

Soften gelatin in ¼ cup cold milk. Scald remaining milk with corn syrup (or sugar) and salt in double boiler. Add gelatin and stir until dissolved. Remove crusts and cut slices of bread into cubes. Pour hot milk slowly over beaten eggs, stirring constantly. Return to double boiler. Add bread cubes and cook until custard consistency, stirring constantly. Remove from heat. Add vanilla and beat with rotary beater until frothy. Turn into one large (or individual molds) that have been rinsed in cold water first. Chill. When firm, un-mold and serve with cream or any sauce. Sprinkle with nutmeg.

Modern adaptation: Be careful not boil the milk. The beaten eggs can be slowly added to the milk mixture in the double boiler, stirring constantly as directed in the original recipe, until they are well blended. To give the pudding a bolder flavor add ¼ teaspoon ginger, ¼ teaspoon cinnamon, and ¼ nutmeg with the vanilla. The pudding can also be poured into ramekins and served with whipped cream, cinnamon, or nutmeg on top, as suggested in the original recipe.

My Favorite Barbeque Chicken

Living in southern Arizona means the four seasons are a little different here. It’s well over 100 degrees here during the summer months, so summertime grilling is out of the question. Now that fall is in the air I can start grilling again, and my all time favorite dish is barbecue chicken.

One of my college art professors taught me how to make barbecue chicken, and I’ve been using his technique ever since. His secret was to parboil the chicken for about 20 minutes before grilling. (And while the water may not be a true chicken stock, your dog may love it poured over his dog food.)

Some people have gas grills, and they’re fine, but I prefer charcoal over gas. Charcoal gives the food a more smokey flavor, and there’s nothing more relaxing and stress relieving than sipping a glass of fine wine while watching the coals light.

Once the chicken has been properly boiled, and the coals have turned white, it’s time to put it on the grill. Put the lid down and let it cook a few minutes. Turn the chicken over, brush on the barbecue sauce, let it cook some more, and repeat, brushing a fresh coat of sauce each time the chicken is turned. By the way, there are a number of different barbecue sauces on the market. My personal favorites are KC Masterpiece, Bull’s Eye and Sweet Baby Ray’s. Once the sauce is glazed and the chicken is seared it’s time to take it off the grill. Now it’s time to gig in, but make sure you have plenty of extra napkins, because barbecue chicken is as messy as it is tasty.

Got charcoal?