Dot Rossiter Roberts

Dot Rossiter Roberts

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 long-running 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.


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.


Let Bette hear from you: Search YouTube for “Look Who’s Cooking with Bette Banjack,” as well (search bar: Banjack) for this column. Find Bette on Facebook by searching “Bette Banjack’s Downtown Kitchen.” Her book, “2 Cups of Yesterday,” is available at Gateway Pharmacy or by contacting her.

comments powered by Disqus