Mondays & Memories of My Mom – Made With Love

My mom, Gloria Pitzer, loved many things and many people and many animals; but, Mom’s greatest love (next to my dad, of course) was her writing. She put so much love and passion into the recipes she developed and wrote, testing them over and over again (which was a labor of love all its own) until she felt they were good enough to share. Her Food-for-Thought editorials were written with a great love and passion for helping and informing her readers – whether it was requested by them or something she came upon and thought it might be interesting to them. Her cartoons were drawn with loving satirical humor, meant to entertain her readers and bring a little smile to their day. Mom combined them all, for decades, into monthly/bi-monthly newsletters, as well as the many dozens of books that she wrote and self-published.

Mom once wrote: “The divine principle of good cooking is not a secret! It is taking pleasure in the activity; in the information previously retained and called upon through the facilities of memory. The spirit of good cooking is individualistic. It is not shrouded in mystery – but in love, for what you are doing and for whom you are doing it!” [as it appeared on the front page of her 128th issue of Gloria Pitzer’s Secret Recipes Newsletter, Sep-Oct 1987].

Everything Mom made was done so out of love and with love. Since I was very small, I remember Mom hand-making my sisters and I beautiful rag dolls with an array of fashion to go with each. To this day, that’s still my favorite Christmas present from her. She also created a lot of our Barbies’ furniture, clothes and linens. She often made our own clothes, as well as blankets/afghans for us. Her attention to details showed all the thought and love that she put into making everything.

Family meal-time was even an event! Not like when my brother, Mike, was caught hiding his peas in a napkin under the edge of his plate, because he couldn’t leave the table until his plate was cleared – after all, there were children in Ethiopia starving – and, no, Mike couldn’t send them his peas! But, meal-time was always a family-together-time event, where we all sat at the table, sharing feelings & stories of our day (while the siblings might elbow or kick each other under the table, if those stories turned into tattles.) But, family meal-time was especially fun if we were testing some of Mom’s famous make-alike dishes – like the KFC-style chicken I shared with you a couple of weeks ago in my blog, “More than 15 Minutes of Fame!”. Even the “duds”, as we lovingly referred to those samplings that weren’t quite right enough to make it into her newsletter, were still made with just as much love as the final products that did…and they all tasted wonderfully delicious!

Just a few weeks ago, our local historical museum did a tribute to 10 residents; people (no longer with us) who contributed greatly to our community of St. Clair, Michigan. It’s a yearly tribute called “The Next 10”. This year’s presentation included my mom as one of the 10 special people. I was so honored when a few different people, working on this project, contacted me for any information, stories, photos and other materials that I could contribute.

The St. Clair Historical Museum put on a beautiful picture slideshow-like presentation for each honoree; and each had a different speaker, presenting the family’s and community’s memories of them. Family members and friends of some of those honored were present. To feel the love in the room, coming from all those other loved ones, was tremendous. I was very honored to be among them. I was especially honored that during the social, following the presentation, they served ice cream with a batch of Mom’s Sanders-Style Hot Fudge Sauce that someone had lovingly made for the event! This week, I will share that recipe with you, as it was on her “free sheet” of recipes and ordering information and, also, on page 255 of her last book, “Gloria Pitzer’s Cookbook – The Best of the Recipe Detective” [published by Balboa Press (January 2018, 1st Printing) – a re-write of her famous, self-published book, “Gloria Pitzer’s Better Cookery Cookbook” (May 1983, 3rd Printing)], asking only for proper credit if you care to share it.  You can also find it on this website under the ‘Recipes’ tab.

Michiganders (especially southeastern ones) know all about the mouth-watering, luscious, milk chocolate delights put out by Sanders’ Chocolatiers ! As their company slogan once said, “When it’s from Sanders, even a little is a big, big treat.” I have a lot of great family-time memories of when Mom made this special treat for all of us – and it was especially fun to help her make it too! I mean, who wouldn’t LOVE to lick that spoon when done? I remember, as well, when I made it for my own kids while they were little – and it was a big treat for all of us! Here is what Mom had to say in her original book, “Gloria Pitzer’s Better Cookery Cookbook” (self-published by Gloria Pitzer’s Secret Recipes, May 1983, 3rd Printing) about the Sanders Company; plus, her favorite make-alike version of their hot fudge sauce:

   SANDERS’ HOT FUDGE was one of the nicest experiences I had in working with imitations of the famous recipes, for John (Jack) Sanders, the grandson and president of the company founded by his grandfather, Fred, was one of the sponsors of Warren Pierce’s radio show [found on WJR – Detroit]. Imagine my reluctance to share with his listeners my version of Sander’s hot fudge. I had previously had so many threatening letters from food company lawyers that I didn’t know what to expect if I heard from the Sanders people! To my amazement, the letter we anticipated did arrive only 2 days after I gave my version of the hot fudge recipe to Warren’s listeners. The letter, however, said – if it wouldn’t ruin my fun in trying to duplicate these famous dishes, would Paul and I and all the kids kindly accept an invitation from Jack Sanders to tour their Oakman Boulevard Bakery and Confection plant and meet their Head Chef, Edy Mader. It was the beginning of a beautiful relationship, between my Secret Recipes and Fred Sander’s products and, I learned, encouraged many out-of-state orders for their products whenever I talked about them during my frequent radio visits around the country. As the slogan for Sanders’ Restaurants, Bakery and Candy company said, “When it’s from Sanders, even a little is a big, big treat…”

HOT FUDGE SAUCELike Sanders

14-ounce can Eagle Brand milk

14 ounces light corn syrup (use EB milk can to measure)

¼ pound butter* (*per the “free sheet” directions; the book – as written in 1983 – calls for ½ pound)

12 ounces Nestlé’s milk chocolate candy bars – Do not substitute on brand of candy!

a few drops vanilla extract

In top of double boiler, over simmering water, combine all ingredients as listed, stirring about 15 minutes until smooth and melted. Cover and continue cooking for at least 30 more minutes, stirring about every 10 minutes. Cool and put through your blender in small portions, using on/off agitation on high speed until mixture is satiny-smooth. Makes 1 quart. Keeps refrigerated up to a month – reheat in top of double boiler over simmering water. Freezes well up to 6 months.

Mondays & Memories of My Mom – The Best Things in Life

What’s “best” to me may not be the same as what’s “best” to you or to anyone else. But, from all the comments I’ve read on the subject, a LOT of people seem to feel that the best things in life really are the “free stuff”. As far back as I can remember, my mom taught me that the best things in life aren’t necessarily tangible things! Mom – as do I – always treasured things like feelings, thoughts and expressions of caring. A smile or a hug or a strong, loving, family bond (be it by blood or by choice) have always been very important “best things” too. All of these kind of things are given and received freely…at no monetary costs. I’ve tried to teach these “values” to my kids also – as my mom taught me and her mom taught her – now my daughter teaches these values to her son. Chivalry, courtesy and civility are not dead – nor can it hibernate, as long as we continue to teach it to each new generation!

Mom once wrote: “We must…remove price tags from people. Everyone has worth; the excitement lies in the discovery of their value!…Wealth does not equal worth and so the amount of money we could have earned, but turned down instead, as a result of keeping our publications at home, is not as important as the work itself.” – as found in her self-published book, “My Cup Runneth Over And I Can’t Find My Mop”, 1st Edition, December 1989; p. 106

In the Fall season of 1981, after the over-whelming response to her 1st appearance on the Phil Donahue Show – Mom was repeatedly laying her head on her desk, “in tears of anguish and fatigue”, as the family-operated, dining-room-table business went from “rags-to-riches”, in terms of public response to her creations. But, fame was not all it was jacked-up to be; and, it was taking its toll on everyone! The cookbooks couldn’t be printed fast enough, to fill all the orders that were continually coming in; some customers were upset that they hadn’t received their orders, due to all sorts of confusing reasons; and the family was stressed-out and crumbling apart from all the related fall-out of “fame”. Hence, I left home early (just before my 17th birthday), running away with a boy of whom my parents disapproved.

Mom and Dad thought that, by moving to the Los Angeles area with my younger sister (near one of my older brothers, Mike, and Mom’s oldest sister, Hazel, and her family), they could all have a new beginning and leave all their problems behind, in St. Clair. As I did, in moving to the Houston area with my boyfriend. All of us soon realized we were mistaken – about what we thought we wanted/needed and how to go about getting it.

“Hell is God, giving you what you thought you wanted.” – Dick Syatt

 

In California, it wasn’t long before Mom and Dad started missing the things about St. Clair that originally attracted them to move there from Algonac, in the first place…the friendliness of the town, the security of walking the streets without fearing harm, the simplicity of her small-town life. As much as they loved being near their family members, out there, that they rarely got to see, Mom couldn’t work or create in California! The peace and contentment she sought, but couldn’t find there, made her suddenly re-appreciate the freedom she had of living in a small, mid-west town, and she was eager to go “home”. She went back to what she loved best – writing and radio “visits” that kept her connected with her “readers” and “listeners”.

Remembering – Recollections of how we developed our Secret Recipes and the unique circumstances under which this dining room table operation has endured… will surely never make the best sellers list, and perhaps not even interest most critics, let alone the skeptics. They predicted that the public’s interest in my kind of cookery would not last long. It continues because it has merit! – (by Gloria Pitzer; from “The Original 200 Plus – Secret Recipes Book”, 1st Printing, June 1997; p. 2)

During that same time period, while I was on my own journey in the Houston area with my boyfriend, I also found that to be so true. It wasn’t long before I realized that being in a new place with my boyfriend was not making either of us happy. After 5 months in the Houston area, my boyfriend and I, along with another couple, moved back to our hometown area in Michigan. But, things still weren’t good/better for either of us. I was looking through rose-colored glasses at something that was just not meant to be. Mom found out, through friends of mine, where I was living and how I was struggling. She started sending me little, anonymous, “angel” cards with a $20 bill – no return address or any writing other than my name and address on the envelope. I knew it was from her, even though the writing was “disguised”. Angels were our “connection”. While the money did help – that I cannot deny – it was the “anonymous” angel cards, themselves, that meant the most to me. She was reaching out, without any pressure or judgement. After my boyfriend and I split up, circumstances led me back to a loving and forgiving relationship with my parents.

Mom said, of that whole experience, “Sometimes we need to have something, lose it and get it back again, before we can really appreciate what we have.”

Back to the best things in life – as I said in the beginning – things like feelings, thoughts and expressions of caring. A smile or a hug or a strong, loving, family bond (be it by blood or by choice) have always been very important “best things”! They are the things that truly make me happy…given and received freely…at no monetary costs.

Before Mom hung up her hat and magnifying glass and fully retired, (in exchange for a self-addressed, stamped envelope) she was graciously giving away “free” sheets of 12-20 of her “best”, most popularly requested, recipes and information on what publications she had in print and how to get them. All her recipes are copyrighted; and one thing she always asked for, when she gave permission to copy, was to give her the proper credit for it. I am going to share one of those recipes with you each week, here in my blog, as they also appear in her last book, “Gloria Pitzer’s Cookbook – The Best of the Recipe Detective” [published by Balboa Press (January 2018, 1st Printing) – a re-write of her famous, self-published book, “Gloria Pitzer’s Better Cookery Cookbook” (May 1983, 3rd Printing)], asking only for proper credit if you care to share it.

In last week’s blog, “More than 15 Minutes of Fame”, I shared her “Big Bucket In the Sky Chicken” recipe, which was also on the “free sheet”. This week, as “Pumpkin Season” begins, I’d like to share Mom’s favorite butter pie crust recipe from that “free sheet”, which is also found in her last book (cited above) on page 243.

BUTTER CRUST (My Most Dependable & Very Favorite Recipe!)

Melt ¼ pound butter – NOT margarine – in a small sauce pan on medium heat until it’s frothy, but don’t let it change color or become the least-bit brown. (I like to put the stick of butter into my heat-proof, 1 ½-quart, glass mixing bowl, placing it in the microwave for 2 to 3 minutes on “Defrost”.)

As soon as the butter is melted, and while it’s still hot, dump in the remaining ingredients:  1 tablespoon sugar, ½ teaspoon salt, ¼ teaspoon cinnamon and 1 cup all-purpose flour.

Turn your electric mixer on high and beat mixture in a bowl for about 30 seconds or until it comes away from the center and hits the sides of the bowl. Quickly gather it into a ball and pat it out to cover the bottom and sides of a Pam-sprayed, 10-inch, Pyrex pie plate. (Pyrex plates work best with this very rich recipe.) If you don’t have Pam, grease the pan in Crisco only! It might stick otherwise!

Bake crust at 375°F for 18 to 20 minutes or until golden brown. Fill as desired. Makes one 10-inch pie crust. Note: Do not double this recipe. The dough becomes difficult to work with as it cools and, then, it crumbles and breaks apart. Make one single recipe at a time.

   To make top crust: Pat out a single recipe, as given above, on a Pam-sprayed and waxed-paper-lined dinner plate. Invert crust over filling spread in crust-lined pan, per recipe of your choice. Lift off plate and peel back waxed paper. Make slits for steam to escape. Gently press crust to rim of pie pan with a floured fork (or a fork dipped in ice water.) Use an egg-wash if you wish (one egg yolk, beaten with 1 tablespoon cold water and brushed lightly – lapping it, rather than pressing it, over top of crust), but the butter in this crust should allow it to brown beautifully without the wash. Bake per filling recipe directions. Generally, the best temperature is at 375°F for 25 to 28 minutes or until filling begins to bubble up through the slits in the top crust in the crust is golden brown.

Mondays & Memories of My Mom – More than 15 Minutes of Fame!

Hi, again, to everyone! If you’re new to here – I am Laura Emerich and Gloria Pitzer, the ORIGINAL “Secret Recipe Detective”, is my mom. I started this blog series to carry on her legacy, which is why I titled my first blog in this series “A Legacy of Love” (9/17/2018), as that is what “Secret Recipes” always was to her and what it became to me over the last few years of her life while I re-wrote her favorite cookbook for her; to be published, again, for a new generation! I ended that 1st blog with a promised continuation of the story of her experience with being on The Phil Donahue Show, and here it is!

“…it was her first appearance on ‘The Phil Donahue Show’ that created the most overwhelming response to her talents than she could have ever expected” – from Mondays & Memories of My Mom Blog Post, 9/17/2018 (http://therecipedetective.com/category/blog/)

It was July 7, 1981 when Mom FIRST appeared on The Phil Donahue Show. She appeared, again, almost 12 years later, on April 16, 1993. The response to her 1st appearance was over-whelming, to say the least – not only to her, but to our whole family; and even to our local Post Office and the community! During her 2nd appearance, The Phil Donahue Show was not allowed to give out her contact information. The request for transcripts for that episode broke the show’s record! A rough recording of that episode can be found on YouTube, in 5 parts.

Here is Mom’s own account of her 1st experience, as it appears in her last book, “Gloria Pitzer’s Cookbook – The Best of the Recipe Detective” [published by Balboa Press (January 2018, 1st Printing, p. 298-299) – a re-write of her famous, self-published book, “Gloria Pitzer’s Better Cookery Cookbook” (May 1983, 3rd Printing)]:

   It was 1977, and we were considering a move from Pearl Beach to St. Clair, since our 80-year old house was already packed, wall-to-wall and floor-to-ceiling, with recipe books and newsletter inventory. Just about the time we planned our move, the Phil Donahue show called and invited us to Dayton, Ohio to appear on their program there. I had to decline. We already had more work than we could handle, and I had found that television appearances were merely food demonstrations that I did not enjoy experiencing. I enjoyed my radio work more, and the number of stations on which I had become a regular participant had grown to include over 100 across the country and in Canada.

    We were settling down in our new house in St. Clair, with our office in the basement. We outgrew that arrangement in a short time and rented a larger office uptown. But the books became more successful than we anticipated, and the newsletter circulation was growing to over 10,000. Soon, I found that we had to put the business back into our home. I couldn’t depend on being in a writing mood between our regular “office” business hours of 8 AM to 5 PM. Some of the radio shows that I took part in were on-the-air at midnight, especially my favorite visits with KMOX in St. Louis and WGY in Schenectady. With my files and reference materials at the office and me, at home on the telephone with the radio shows, the arrangement was not satisfactory. So, Paul and our 2 sons remodeled our two-car garage, attached to the kitchen, and we moved the operation back there; where, for the next 4 years, the business ran quite smoothly.

   We were receiving about 1,000 letters a day from the radio shows that I took part in and the newspaper stories that I was more-or-less an acting consultant on subjects related to “fast food”. In the spring of 1981, our old friend, Carol Haddix, ran a story about our new book of “Homemade Groceries” in the Chicago Tribune, where she had just been assigned the food department. The Donahue Show people called once more and requested our appearance. We had just done a PM Magazine show with Detroit and had declined an invitation to appear in New York on Good Morning America, as well as declining an opportunity to have People Magazine interview us – and I still wonder why in the world I said I would do the Donahue show! I think it was because I had just tangled with Grit, the weekly newspaper in Pennsylvania, over giving credit to the Food editor’s teenage daughter for having developed a fish batter like Arthur Treacher’s, using club soda and pancake mix – and received an apology on the back page of one of their issues, placing the item between an ad for corn and callous remover and waste cinchers. I was also tangling with Jove Publications, who were pressing hard to sell their “Junk Food Cookbook”, using my recipes, word-for-word, with credit going to somebody else. I wanted to establish the fact that I was very much in business and willing to protect my copyrighted property with the same enthusiasm and sincerity as the major food companies had exhibited in protecting theirs from my imitations. (And believe me, we’ve heard from all the big ones!)

    So, on July 6, Paul and I flew to Chicago, staying at the Hyatt O’Hare, and did the Donahue show live – for an entire hour – on July 7, flying back that same afternoon. The next day, 15,000 letters waited for us at the St. Clair post office. And every day for 4 months, we picked up thousands of letters – having received by Christmas, well over 1 million letters, requesting information on how to acquire our books, which were still available only by mail from our address. We were bogged down with an unexpected response. It was an experience of mixed blessings!

    If you’ve ever seen 1 million letters, you know how we felt when we tried to handle the overwhelming response! It was exhausting! Our home, which was both our office and our sanctuary, became like a factory, with people helping us to process the mail, eventually having to return thousands of the orders to the customers with our deepest regrets that we could not, in all fairness to them, delay their order. The onslaught of mail had forced us to do this. We were all working from 7 AM until 1 or 2 AM the next morning just to open and read the mail. Our phone bill had been buried in some of that mail and in a month’s time, being something like 23 to 24 days behind in opening the mail, our phone was shut off for non-payment of our bill. As soon as we realized what the mail was doing to us, we tried to get Donahue’s people to stop the continued scheduled showings of our appearance. But that show remained on their repeat schedule for almost a year, playing in the Panama Canal zone, Greenland, Iceland, Australia and on hundreds of small town stations. Most of the letters requested a sheet of “free” recipes that were included with the order blank for a self-addressed stamped envelope to us. The offer would have been good for us, if it had only been shown that one time – the day on which we appeared on the show – but for nearly a year afterward, the requests still came, as did the complaints and the threats to report us to postal authorities for not having sent those “free” recipes, tore us apart emotionally and physically! Some people did not include their self-addressed-stamped envelope. Some envelopes were addressed to themselves, such as Joe Smith, but in care of OUR address instead of THEIR address. It was a confusing mess! Some people wrote threatening letters that they hadn’t received their orders and were turning us over to the postmaster general as frauds! I laid my head on my desk many a time, in tears of anguish and fatigue. The family was falling apart. We couldn’t print our books fast enough, to fill all the orders! Then the post office, in delivering the thousands of books that we DID mail out, lost some, destroyed some, and delayed and even miss-directed other orders…

    I remembered what Dick Syatt, one of our radio friends, had told me about finally getting everything you ever wanted, when he said, “Hell is God, giving you what you thought you wanted.” Sometimes we need to have something, lose it and get it back again, before we can really appreciate what we have. I had that chance and I am so glad for it. It was a time to learn and to grow.

To Mom, the ‘Donahue Show’ appearance always remained the single, most important part of her “Secret Recipes” growing experience. It opened many doors that would have otherwise been closed in her field, allowing her to let her light shine; and inspiring her light to keep shining. Here is Mom’s favorite recipe experience from that show, as it appears in her last book, “Gloria Pitzer’s Cookbook – The Best of the Recipe Detective” [published by Balboa Press (January 2018, 1st Printing, p. 89) – a re-write of her famous, self-published book, “Gloria Pitzer’s Better Cookery Cookbook” (May 1983, 3rd Printing)]:

   THIS RECIPE was created on-the-spot when I discovered that my usual ingredients and…most familiar utensils were not ready…to use on The Donahue Show (… July 7, 1981) …I had to adlib the experience, calling upon every possible thing I could remember about good cooking. It was luck! And luck – of course – is when preparation and experience meet opportunity!

    There was a toaster oven on the table the staff had set up for me to use during the live–telecast of the show. At 8 o’clock in the morning, the producer of the show was driving around Chicago, trying to find a Kentucky Fried Chicken restaurant that was open, so that the audience could later compare what I had prepared to what the restaurant prepared. So, I looked at the ingredients I had on hand and tried to improvise with what was there. The on-the-spot recipe was every bit as good as what Paul & I had been publishing and was so much easier, that again we could prove that there will always be more than one way to arrive at a given result!

OVEN-FRIED KENTUCKY-STYLE CHICKEN

In doubled plastic food bags, combine well: 3 cups self-rising flour, 1 tablespoon paprika, 2 envelopes Lipton Tomato Cup-a-Soup powder (see Index for my “Cup-of-Thoup” recipe), 2 packages Good Seasons’ Italian dressing mix powder and 1 teaspoon season salt. Twist the end of the bags tightly, creating an inflated balloon affect. Then shake the mixture well to combine.

   Spray a jellyroll pan (10 x 15 x 3/4-inch) with Pam or wipe it well with oil. Run a cut-up chicken fryer under cold water and let excess water drip off, putting all the pieces into a colander to drain a few minutes. Dredge pieces one at a time in the flour mixture, by placing each piece in the bag of seasoned flour and shaking to coat. Arrange the coated pieces, skin-side up on prepared pan. Melt ¼ pound margarine or butter and, using a 1-inch-wide, soft-bristled, pastry brush (or one from a paint store with soft hair bristles – NOT plastic bristles,) dab the melted butter or margarine over the floured surface (skin-side only) of each chicken piece. When all the melted butter or margarine has been divided between the pieces, bake it in a 350°F oven, uncovered, for 1 hour or until golden brown and tender.

   FOR CRISPY COATING: After applying melted butter or margarine, dust pieces with a few additional tablespoons of seasoned flour and drizzle with more melted butter or margarine before baking. Serves 4 to 6.