By Gloria Pitzer, part of her original 200 recipes collection, developed in the early-to-mid 1970s.
[As seen in Gloria Pitzer’s Cookbook – The Best of the Recipe Detective (Balboa Press; Jan. 2018, p. 233).]
When you look at all the marvelous candies that Sanders offers, be sure to look for their almond bark. If you are not in an area where Sanders products are available, you can try my “poor man’s” version; which, while I was living in California, and couldn’t find Sanders products, was sufficient to remind me of the days when I had a Sanders right around the corner – and loved it!
12-ounce package Nestle’s semi-sweet chocolate chips [Note: for a white chocolate bark, use the Nestle’s brand of white chocolate chips]
14-ounce can Eagle Brand sweetened condensed milk
1 cup chopped almonds
In top of double boiler over simmering water, melt the chocolate and stir in the milk. When piping hot, smooth and completely melted, keep water in lower pan turned to lowest possible heat point and allow chocolate mixture to cook that way for about 20 minutes, stirring occasionally, and scraping down sides of pan often. Then remove from the heat and add almonds. Spread over bottom of greased jellyroll pan, 10 x 15.5 x 1”, to a very thin layer. Allow to harden at room temperature. Break into pieces and store in covered container away from warm places or humidity. Makes oodles!
By Gloria Pitzer, as seen on her Fall Media Free Offer sheet (2002-2004)
14-oz. can drained, whole potatoes (cut up)
2 cans (10-oz. each) Campbell’s Chicken Broth
10-oz. can cream of chicken soup
12-oz. tub whipped cream cheese (original)
1 TB dry minced onion
16 square saltine crackers, blender-ground to fine powder
season salt and pepper, to taste
In medium sauce pan, on medium heat, combine all but the cracker crumbs, stirring until cheese melts. Bring to serving temperature, then stir in cracker powder and heat for 3 minutes or so to let crumbs dissolve to thicken the soup. Add season salt and pepper, to taste. Divide between 6 soup bowls and garnish the top of each with 1 TB Hormel’s Real Bacon Pieces, scissor-snipped green onions and 1 TB shredded sharp cheddar cheese.
Mrs. Meadow’s Chocolate Chip Cookies [*with options]
By Gloria Pitzer, Gloria Pitzer’s Secret Fast Food Recipes (Secret Recipes, St. Clair, MI; March 1985, p. 86)
2 sticks butter (1/2 lb.)
1 cup granulated sugar
1 cup brown sugar
3 cups self-rising flour
12-oz. bag chocolate chips
Cream together the butter, sugars and eggs. Add flour a little bit at a time. Work in chips. Drop by tablespoonful onto a Pam-sprayed baking sheet (wiping off any excess spray first). Bake at 350°F for 15 minutes or until golden blonde. Cool on baking sheet a few minutes, then transfer onto paper towels to finish cooling.
*Option 1: Turtle Sundae Cookies – [to the recipe above] when you add the chocolate chips, also add a 10-oz. bag English toffee bits and 1 cup chopped pecans. Continue as the recipe directs.
*Option 2: Peanut Butter Cookies – [to the initial recipe, above] with the flour, also add 1 1/2 cups blender-chopped peanuts and 12-oz bag peanut butter morsels (in place of the chocolate chips). Continue as the recipe directs. Makes about 5-dozen cookies.
1 cup brown sugar, combined with 1/2 cup additional unsweetened cocoa
1 3/4 cup hot tap water
shredded coconut or chopped walnuts, to garnish
In a roomy bowl, combine the first 8 ingredients, as listed. Pour mixture into an 8-inch buttered pan. Sprinkle batter with the sugar-cocoa mixture. Carefully pour the hot tap water over this and DO NOT STIR! Slide it, undisturbed, into a 350°F oven and bake for 45 minutes. Remove from oven and let cool for 2-3 minutes. Invert it onto a platter, scraping down excess topping. Sprinkle top with shredded coconut or chopped walnuts, to garnish. Best served while warm.
4 green peppers [halved, with seeds & ribs removed]
2 lbs. canned stewed tomatoes
1 cup celery, sliced thin
2 vegetable bouillon cubes, dissolved in 1 C. boiling water
2 TB Worcestershire
Parsley flakes for garnish
Mix the hamburger and soup mix together. Fill the 8 pepper halves with the meat mixture and place in an accommodating Dutch oven, with lid. Cover stuffed peppers with the rest of the ingredients, as listed. Place the lid on the Dutch oven and bake at 400°F, for 50 minutes. Sufficiently serves 6.