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Chef D: Throughout your career you have worked with numerous big names in television and movies. From the huge list is there someone that is most memorable for you?
Doris: Well, I enjoyed a 21-year career on Broadway before I got into movies and TV. So the most memorable people for
me would be the actors and actresses in the theatre. I also love my movie and TV friends of course!
Chef D: And is there someone you haven't had the chance to work with but hope to have the privilege of soon?
Doris: I would love to work with Cate Blanchett. I think she's absolutely brilliant. She deserves the Oscar this year
for Blue Jasmine.
Chef D: Have you always wanted to be an actress?
Doris: Yes, always. In kindergarten I knew I wanted to be an actress.
I had one line in a little
play and I said, “I am Patrick Potato and this is my cousin, Mrs.
Tomato, and I heard laughter. I wanted to be an actress from that moment
on. The acting bug bit me and it’s been biting
me ever since.
Chef D: Who was your role model that inspired you to become who you are today?
Doris: The movies inspired me at a young age, and they still do.
Chef D: Can you share with us something about yourself that maybe your fans don't know about you?
Doris: When
I was 11 years old, I tried out for Hearn's Amateur Hour, a talent show
run by a huge New York City department
store that, at the time, was a competitor to Macy's. They couldn’t get
me off the stage. Gongs were going off and everything. I didn't let that
stop me. I kept getting back on the stage.
Chef D: You speak and raise awareness against Elder Abuse. Can you tell us more about that?
Doris: I
lived next door to an elderly lady and she had a younger couple that
would come in to supposedly take care of
her. They took care of her by stealing a half million dollars from her.
Isn’t that sad? Sometimes a person’s own family members do this. Elder
abuse is a crime and should be reported.
Chef D: You've just worked on two upcoming movies, Touched and The Little Rascals Save the Day. Can you tell us what the movies are about and the roles you are playing?
Doris: In
Touched, I play a woman who is mean-spirited, and we find out her behavior is this way ever since she learned she is dying.
A nurse befriends my character and we see her discover joy in her life once again.
The Little Rascals Save the Day was great fun to work on. I play
Grandma. One of the young actors told me, “Doris, I want to act; I want
to direct; I want to write. I asked, “How old are you?” “Eight,” he
replied. I
said, “Honey, you’ll do it.”
Chef D: You're an animal rights advocate. You’ve worked with the group "Puppies Behind Bars" and just in November you were guest of honor at "Ranch Hand Rescue". They do incredible work there. I’ve heard about one special little pony, "Midnight". Can you tell us a little more about this incredible animal?
Doris: Yes, I love this horse. He's a horse with a prosthetic leg. My friend Bob Williams of Ranch Hand Rescue put a
prosthetic leg on Midnight,
and the horse danced and pranced in the meadow. It is wonderful what
Ranch Hand Rescue does. They rehabilitate wounded and neglected farm
animals, and help bring people healing as well. Wounded warriors and
abused children meet
these animals and see that if the animals can recover and be loved, so
can they. It’s just marvelous.
Chef D: You are most recognized from your role as Marie Barone on
Everybody Loves Raymond and I must say everybody still loves
Raymond and it's playing in 148 countries. That's just incredible.
Because of its huge success, is there talks of having a reunion show or
maybe even a movie
or spin off?
Doris: I
don’t think so. Not since Peter Boyle's passing. He was a brilliant
man. One of my favorite moments in the show
was when I said, “I have a mind of my own. I can contribute. I’m not
just some trophy wife!” And Peter said, “You’re a trophy wife? What
contest in hell did I win?” We would look at each other and just laugh!
Chef D: I have to mention I love your book, "Are you Hungry Dear?: Life, Laughs and Lasagna". I personally have made the famous lasagna and it was delicious! I would love to share the recipe from your book with the readers. Are you working on another book?
Doris: I’ve been working a lot so there’s not much extra time to start another book yet.
I’m glad you’ve made and enjoyed my lasagna and you can absolutely share the recipe with your readers!
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Doris Roberts’ Lasagna
Note: In the spirit of Marie Barone, if you’re giving this recipe to your daughter-in-law, leave out the peas, mushrooms, and hard-boiled eggs. She will be unable to answer your son’s questions about why it doesn’t taste as good as Mom’s.
4 Italian sausages
1 lb. fresh white button mushrooms, sliced 1 cup frozen peas
2 packages lasagna noodles
6 hard-boiled eggs, sliced into disks meatballs (see other recipe)
1 large container ricotta cheese
1 lb. mozzarella cheese, shredded
1 cup Parmesan cheese, grated
meat sauce (see attached recipe)
1. In a sauté pan, fry sausages until cooked through. When cool, slice and set aside. Sauté mushrooms and peas in butter, salt, and pepper until soft an mushrooms are starting to brown. Set aside.
2. Cook Noodles according to package. Drain, separate, and set aside.
3. Slice eggs and set aside.
4. In a fairly deep baking dish, ladle a thin layer of sauce on the bottom. (The
layer of sauce should be only enough to keep the first layer of noodles from sticking to the dish.) Line the dish horizontally with noodles, allowing a generous overhang. Spoon on a bit more sauce and arrange another layer of noodles vertically, as you would do if you were making a lattice pie crust. You’ll use the noodles that hang over the sides of the dish to wrap the lasagna wen you’re finished building the layers, Scatter a layer of meatballs onto the noodles. (Be sure to mind the amount of residual sauce that is spooned with the meatballs, as too much sauce will make the dish runny and unable to maintain its shape on the dinner plate.) Add sliced sausage, egg slices, mushrooms, and peas on top of the meatballs. Drop generous dollops of ricotta, followed by a handful of shredded mozzarella and a sprinkling of the Parmesan cheese. Repeat layers until the dish is full. This should give you three substantial layers. When construction is complete, fold the horizontal noodles over the top of the dish. Finish with a layer of sauce and some more Parmesan. Beat one egg vigorously and pourit over the finished lasagna to keep your masterpiece together. Tap dish on Countertop to settle layers. Bake at 325o for 30-40 minutes.
Doris' Meatballs
2 lbs. ground sirloin
4 cloves garlic, minced
1 cup Parmesan cheese
1 handful chopped Italian parsley 2 eggs
vegetable oil
salt and pepper to taste
1. Thoroughly mix all ingredients (except oil) in bowl and form into balls about the size of a quarter.
2. Heat 1-11⁄2 inches of vegetable oil. When oil sizzles as a drop of water is added, add meatballs and fry until brown.
3. Transfer to meat sauce (see recipe)
Doris’ Meat Sauce
1 large onion, chopped
4 cloves garlic, chopped
2 tablespoons basil
1 tablespoon parsley
1 healthy pinch oregano
salt and pepper to taste
1 lb. ground beef
two 28-ounce cans whole tomatoes with basil
1 can tomato paste
1. Cover the bottom of a large pan with good olive oil, not that cheap crap from the 99-cent store, and turn the heat under it to medium. When the oil becomes fragrant, it’s warm enough to add the garlic.
2. Add the garlic, the onion, basil, parsley, oregano, salt, and pepper. Sauté until onion is golden.
3. Add the meat and cook until brown, breaking it apart with a wooden spoon. 4. Add the tomatoes, crushing the while tomatoes by hand. Cover and lower the
heat, stirring occasionally for 15 minutes. Continue cooking uncovered for another 15 minutes. Serve over your favorite pasta.
Doris’ Meat Sauce
1 large onion, chopped
4 cloves garlic, chopped
2 tablespoons basil
1 tablespoon parsley
1 healthy pinch oregano
salt and pepper to taste
1 lb. ground beef
two 28-ounce cans whole tomatoes with basil
1 can tomato paste
1. Cover the bottom of a large pan with good olive oil, not that cheap crap from the 99-cent store, and turn the heat under it to medium. When the oil becomes fragrant, it’s warm enough to add the garlic.
2. Add the garlic, the onion, basil, parsley, oregano, salt, and pepper. Sauté until onion is golden.
3. Add the meat and cook until brown, breaking it apart with a wooden spoon. 4. Add the tomatoes, crushing the while tomatoes by hand. Cover and lower the
heat, stirring occasionally for 15 minutes. Continue cooking uncovered for another 15 minutes. Serve over your favorite pasta.
---------------------------------------------
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Doris Roberts’ Lasagna
Note: In the spirit of Marie Barone, if you’re giving this recipe to your daughter-in-law, leave out the peas, mushrooms, and hard-boiled eggs. She will be unable to answer your son’s questions about why it doesn’t taste as good as Mom’s.
4 Italian sausages
1 lb. fresh white button mushrooms, sliced 1 cup frozen peas
2 packages lasagna noodles
6 hard-boiled eggs, sliced into disks meatballs (see other recipe)
1 large container ricotta cheese
1 lb. mozzarella cheese, shredded
1 cup Parmesan cheese, grated
meat sauce (see attached recipe)
1. In a sauté pan, fry sausages until cooked through. When cool, slice and set aside. Sauté mushrooms and peas in butter, salt, and pepper until soft an mushrooms are starting to brown. Set aside.
2. Cook Noodles according to package. Drain, separate, and set aside.
3. Slice eggs and set aside.
4. In a fairly deep baking dish, ladle a thin layer of sauce on the bottom. (The
layer of sauce should be only enough to keep the first layer of noodles from sticking to the dish.) Line the dish horizontally with noodles, allowing a generous overhang. Spoon on a bit more sauce and arrange another layer of noodles vertically, as you would do if you were making a lattice pie crust. You’ll use the noodles that hang over the sides of the dish to wrap the lasagna wen you’re finished building the layers, Scatter a layer of meatballs onto the noodles. (Be sure to mind the amount of residual sauce that is spooned with the meatballs, as too much sauce will make the dish runny and unable to maintain its shape on the dinner plate.) Add sliced sausage, egg slices, mushrooms, and peas on top of the meatballs. Drop generous dollops of ricotta, followed by a handful of shredded mozzarella and a sprinkling of the Parmesan cheese. Repeat layers until the dish is full. This should give you three substantial layers. When construction is complete, fold the horizontal noodles over the top of the dish. Finish with a layer of sauce and some more Parmesan. Beat one egg vigorously and pourit over the finished lasagna to keep your masterpiece together. Tap dish on Countertop to settle layers. Bake at 325o for 30-40 minutes.
Doris' Meatballs
2 lbs. ground sirloin
4 cloves garlic, minced
1 cup Parmesan cheese
1 handful chopped Italian parsley 2 eggs
vegetable oil
salt and pepper to taste
1. Thoroughly mix all ingredients (except oil) in bowl and form into balls about the size of a quarter.
2. Heat 1-11⁄2 inches of vegetable oil. When oil sizzles as a drop of water is added, add meatballs and fry until brown.
3. Transfer to meat sauce (see recipe)
Doris’ Meat Sauce
1 large onion, chopped
4 cloves garlic, chopped
2 tablespoons basil
1 tablespoon parsley
1 healthy pinch oregano
salt and pepper to taste
1 lb. ground beef
two 28-ounce cans whole tomatoes with basil
1 can tomato paste
1. Cover the bottom of a large pan with good olive oil, not that cheap crap from the 99-cent store, and turn the heat under it to medium. When the oil becomes fragrant, it’s warm enough to add the garlic.
2. Add the garlic, the onion, basil, parsley, oregano, salt, and pepper. Sauté until onion is golden.
3. Add the meat and cook until brown, breaking it apart with a wooden spoon. 4. Add the tomatoes, crushing the while tomatoes by hand. Cover and lower the
heat, stirring occasionally for 15 minutes. Continue cooking uncovered for another 15 minutes. Serve over your favorite pasta.
Doris’ Meat Sauce
1 large onion, chopped
4 cloves garlic, chopped
2 tablespoons basil
1 tablespoon parsley
1 healthy pinch oregano
salt and pepper to taste
1 lb. ground beef
two 28-ounce cans whole tomatoes with basil
1 can tomato paste
1. Cover the bottom of a large pan with good olive oil, not that cheap crap from the 99-cent store, and turn the heat under it to medium. When the oil becomes fragrant, it’s warm enough to add the garlic.
2. Add the garlic, the onion, basil, parsley, oregano, salt, and pepper. Sauté until onion is golden.
3. Add the meat and cook until brown, breaking it apart with a wooden spoon. 4. Add the tomatoes, crushing the while tomatoes by hand. Cover and lower the
heat, stirring occasionally for 15 minutes. Continue cooking uncovered for another 15 minutes. Serve over your favorite pasta.
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Doris' book (click image for Amazon page):
Donate to the Ranch Hand Rescue:
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A big thank you once again to Doris for taking time out of her busy schedule to participate in this week's One on One...which I'd have to say is one of my favourites to post so far. 
1 comments:
Hi Derek,
Your 1OnOne with Mrs. Roberts was simply the best. Me & my family are huge fans of Mrs. Roberts & we have every season of Everybody Loves Raymond on DVD among others. The "trophy wife" story she shared about the late Peter Boyle was very moving and that they couldn't go on without him, "reunion", touched us. It was such great cast and the show could not go on without each & everyone of them.
You were so lucky to get to talk to a legend like Mrs. Roberts on the phone. From Christmas Vacation to Raymond, Doris has left us a great body of work for generations. Thank you Mrs. Roberts for sharing a part of your story and your recipe with your fans.
God bless,
Brandon Watson & family.
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