At The Ta­ble With Dot Rossiter Roberts

The Phoenix - - COMMUNITY - Bette Ban­jack The Ta­ble Let Bette hear from you: ban­[email protected]­i­zon. net. Search YouTube for “Look Who’s Cook­ing with Bette Ban­jack,” as well phoenixvil­lenews. com (search bar: Ban­jack) for this col­umn. Find Bette on Face­book by search­ing “Bette Ban­jack’s

To­day, medicine is so far ad­vanced, es­pe­cially with pre­na­tal care and child­birth. It was not that long ago things were dif­fer­ent. Pre­dic­tion of mul­ti­ple births was only at the time of birth.

When the doc­tor told Mary Cu­tillo Rossiter he would give her a ten-minute rest, she didn’t quite know what he meant. He told her there was an­other baby in there — af­ter she first de­liv­ered a healthy baby boy. First came Charles (known as Sonny all his life); then 10 min­utes later, Mrs. Rossiter de­liv­ered a healthy baby girl named Dorothy (known as Cissie). To­day, she goes by Dot Roberts. There was an older sis­ter Gerry and a baby brother added to the fam­ily a few years later named Tim.

Dot’s grand­fa­ther, Franklin Cu­tillo, came to Amer­ica from Italy in the early 1900s, set­tling in Phoenixville where he mar­ried his wife, Lu­cia. I had the plea­sure of know­ing Mrs. Lu­cia Cu­tillo as she lived next to my grand­mother on Lin­coln Av­enue.

Franklin Cu­tillo was an en­tre­pre­neur in his time. He es­tab­lished three lon­grun­ning busi­nesses on Bridge Street. They were Casa Luna Café, Cu­tillo’s Shoe Store and Cu­tillo’s Shoe Re­pair.

Dot at­tended school in East Pike­land. She, Sonny and I were in the same grad­u­at­ing class at Phoenixville Area High School, Class of 1960. Dur­ing her school years, Dot was out­go­ing, fun lov­ing and pop­u­lar.

She knew of Al­fred Roberts in school, but it wasn’t un­til they ac­tu­ally met at a wed­ding that they quickly be­came a cou­ple. They have been mar­ried 55 years and hon­ey­mooned in Ni­a­gara Falls.

For the Robert­ses’ 50th an­niver­sary, the en­tire fam­ily, with the ex­cep­tion on one fam­ily mem­ber, trav­eled to Ni­a­gara Falls to cel­e­brate.

There are four Roberts’ chil­dren: Troy, De­neen, Nicole and Danielle. There were eight grand­chil­dren. Sadly, two of the grand­chil­dren died much too early.

Af­ter Dot and Al­fie mar­ried, they lived on Penn­syl­va­nia Av­enue for six years. They moved to Elver­son, liv­ing there for the last 48 years.

Al­fie re­tired af­ter 30 years with PECO, and he went to work at the Pottstown Hos­pi­tal for 12-years. Dot re­tired af­ter 23 years from the Phoenixville An­i­mal Hos­pi­tal in 2014.

Dot and Al­fie lead a very ac­tive and so­cial life with fam­ily and friends. Dot pre­pares a spe­cial meal ev­ery Wed­nes­day night as son Troy al­ways drops by.

Right af­ter Dot re­tired, grand­daugh­ter Is­abella was born. As her mother Danielle, brother Ethan,and Is­abella live with the Robert­ses, Is­abella and Dot have be­come joined at the hip. They do many things to­gether. They cook and bake to­gether, along with tak­ing walks.

Dot re­cently added a new puppy to their home, a shih tzu named Eloisa Marie, who I’m sure will be ac­com­pa­ny­ing them on their walks.

Dot en­joys read­ing books, mak­ing knot­ted blan­kets, cro­chet­ing, spend­ing time with fam­ily and cook­ing all kinds of foods and treats. She es­pe­cially leans to­wards Ital­ian cook­ing. She shares with us a fam­ily fa­vorite.

DOT’S ITAL­IAN WED­DING SOUP

48 oz. chicken broth 1 Tbsp. minced gar­lic, chopped

2 cooked chicken breasts, chopped

1 onion, chopped 2 cel­ery stalks, chopped 1 Tbsp. pars­ley, chopped

1 Tbsp. Ital­ian sea­son­ings

Salt and pep­per to taste 2 boxes chopped spinach

24 mini frozen meat­balls — cut in half or make your own

1 cup orzo

5 eggs

3 Tbsp. Parme­san cheese

3 Tbsp. Ital­ian bread­crumbs

Put chicken broth in a large pot. Then fill the broth con­tainer two times with wa­ter and add to the pot. Next add the gar­lic, chicken, onion, cel­ery, pars­ley, Ital­ian sea­son­ing, salt, pep­per, spinach and meat­balls. Cook the orzo sep­a­rately; then drain it and add to the pot. Cook and sim­mer for 1½ to two hours over medium heat.

Mix the eggs, cheese and bread­crumbs to­gether in a sep­a­rate small bowl to pre­pare the egg mix­ture. Drop by spoon­ful into the hot soup. There you have it. En­joy!

Dot Rossiter Roberts

Newspapers in English

Newspapers from USA

© PressReader. All rights reserved.