Rosser-Anderson union has produced 12 offspring so far

Janice Rosser poses near the entrance to her family’s farm.

Stephen Gross

A meeting of two teenagers at the Allison Theater on North Center in Piedmont in the 1950s has produced a family of 12, so far. Doug Rosser of Piedmont set his eyes on Janice Anderson one night and never looked back. They’ve been married 58 years.

“Back in those days, all of the teenagers went to the theater on Saturday night and rode around in cars,” Janice said. “We didn’t’ have anything to do. That’s the way it was.”

Janice became Mrs. Doug Rosser at the home of her maternal grandparents, Robert and Pearl Livingston. Driving to Auburn wasn’t much of a honeymoon, but that’s what they did, so that Doug could continue his studies at Auburn University.

He graduated a year and a half later and they moved back to Piedmont.

They have two sons and two daughters. Douglas Jr., and his wife, Lisa, live in Glencoe. Greg and his wife, Sheri, live in Centre. Kimberley Compton and her husband, Neil, live in Piedmont. Cindy Holbrooks and her husband Bryan, live in Glencoe.

The Rossers are members of First Baptist Church. Janice likes to read Christian books and decorate her home. Her style, she said, is mostly country. She has her father’s workbench, which she proudly shows off to visitors.

Her parents are the late William and Amy (Livingston) Anderson. Her sisters, Sherry Whiteside and Diana Anderson, live in Piedmont. Another sister, Donna Todd, is deceased.

They have homes on the Anderson farm. Janice said her father raised cattle, hay and had vegetable gardens, but since he had four daughters “he didn’t get too much help.”

Janice admits that she wasn’t a good cook when she and Doug married. He suffered somewhat in the beginning of their marriage, she said.

She experimented on her new husband a lot and, eventually learned to prepare whatever they wanted. Nowadays, she doesn’t spend much time in the kitchen.

At holidays though, she likes to prepare meals for her family. They spent Thanksgiving at their cabin in Spring Garden and were able to use the fire pit their son, Douglas Jr., made for them. All of the children pitched in to help.

Doug recently sold his business, Piedmont Outdoor. Janice worked there some during the years, but she mostly stayed home and took care of their home and children.

“Doug and I have really had a very good life with our children and grandchildren,” Janice said. “Now our youngest grandchildren are boys. They’re both 16. We just thank the Lord very much and praise him that He’s helped us along.”

Contact Margaret at

Recipes

EASY BEEF

STEW

(Serves 6-8)

1 ½ - 2 lbs. beef stew meat

4 med. potatoes, cubed

4 carrots, cut into 1 ½ inch pieces

1 med. onion, cut in 8 pieces

2 cans (8 oz. each) tomato sauce

1 t. salt

½ t. black pepper

   Combine beef, carrots, onion, tomato sauce, salt and pepper in slow cooker. Stir to blend. Cover. Cook on low 8-10 hours.

LOADED POTATO SOUP

4 cans chicken broth

12 med. potatoes, cut up

2 cans cream of celery soup

2 cans cream of onion soup

2 sticks butter

16 oz. Half & Half

16 oz. sour cream

2 (8 oz.) blocks Pepper Jack Cheese

   Cook potatoes in broth until tender. Add soup from cans. Mix. Add butter. When melted add Half & Half, sour cream and Pepper Jack Cheese.

Lower temperature and simmer until all is melted. Serve with bacon bits, optional.

MEXICAN CORNBREAD

3 c. self-rising meal

3 eggs

1 c. grated cheese

1 onion, grated

1 c. oil

1 T. sugar

5 pods Jalapeno peppers

½ c. sweet milk

1 can cream style corn

   Mix all together and bake at 400 degrees for 45 minutes.

MILLIONAIRE PIE

1 lb. powdered sugar

1 - 8 oz. cream cheese

¼ t. salt

1 can (20 oz.) crushed pineapple, drained

1 c. chopped pecans

1 t. vanilla

1 carton (16 oz.) whipped topping

2 (8”) pie shells

   In a large bowl, combine the powdered sugar, cream cheese and salt. Beat until light and fluffy. Stir in the vanilla.

Add drained pineapple and chopped pecans. Mix well.

   Fold in 1 carton of whipped topping. Pour into 2 pie shells. Serve chilled.