BIG BATCH SCRAMBLED EGGS
By Gloria Pitzer, as seen in her column, ‘Secret Recipes From… Gloria Pitzer’ (Times Herald, Port Huron, MI; August 3, 1978)
The introduction of a breakfast menu to the fast food franchise was also their idea and they probably do it better than others because of their organized food-planning concept. Try making scrambled eggs for your next big family breakfast like the ‘Golden Arches’. This recipe, from our ‘Secret Restaurant Recipes’, [aka:] ‘Book #1’, has been adopted by many smaller restaurants and used quite successfully.
½ tsp. salt
½ cup milk
¼ cup butter (or margarine), melted and cooled
Break eggs into a large bowl. Avoid using plastic (I prefer earthenware), for plastic seems to discourage fluffiness when beating eggs… Beat on low speed with electric mixer for two minutes.
Add salt and milk – continue beating another minute. Beat in butter (or margarine), adding a little at a time until blended.
Lightly butter bottom and sides of a double boiler top [piece] and place over gently simmering water in the bottom [piece]. Pour in egg mixture and cover. Allow to cook on low heat for about 8 to 10 minutes.
After time is up, turn congealed portion of eggs into middle of pan; cover and continue cooking another 5 to 6 minutes or until all of eggs are in large, congealed pieces. Serve on heated platter. (I run mine under hot water or leave in dishwasher for one minute on dry.) Serves four.
Mondays & Memories of My Mom – Any Reason to Celebrate with Food
By Gloria Pitzer, as she prepared them on ABC’s “Home” show – Feb. 1988
1 1/2 C. Bisquick
1 rounded TB sour cream
1/4 C. club soda
1/2 tsp. sugar
Mix together until smooth dough forms. Dip hand into just enough more Bisquick so you can kneed the dough in the bowl, until smooth and elastic.
Shape dough into 6 patties., equal in size and thickness. Place close together on a greased, 8-inch, round, baking pan.
Bake at 450°F for 14-16 minutes or until golden and almost tripled in size. Makes 6 beautiful biscuits.
Mondays & Memories of My Mom – The Golden Rule
CREAM CHEESE BROWNIES
By Gloria Pitzer, as seen in… The Original 200 Plus Secret Recipes© Book (Secret RecipesTM, St. Clair, MI; June 1997, p. 18)
4 oz. Baker’s Chocolate, Sweet German
5 TB butter (separated in half)
3 oz. cream cheese
1 C. sugar
1 TB flour (+ 1/2 C. additional flour)
2 tsp. vanilla
1/2 tsp. baking powder
1/4 tsp. salt
1/2 C. chopped walnuts
1/2 tsp. almond or vanilla extract
Melt chocolate with half the butter [stirring until smooth] and set aside.
Cream rest of butter with cream cheese and 1/4 C. of the sugar. Add one of the eggs, 1 TB of the flour, and half of the vanilla; then set aside.
Beat until thick: the last 2 eggs, rest of sugar, baking powder, salt, and rest of flour.
Blend chocolate mixture into this, with nuts and rest of extract.
Spread half of this into a greased, 8-inch, square pan. Spread the cheese mixture over that and the rest of the chocolate mixture on top. Draw knife through mixture to marbleize it.
Bake at 350°F for 40 minutes or until set. Cool before cutting.
Mondays & Memories of My Mom – Love and Marriage
Awrey’s Karat Cake
By Gloria Pitzer, as seen in The Original 200 Plus Secret Recipes© Book (Secret RecipesTM, St. Clair, MI; June 1997, p. 4)
1 C. sugar
1 1/2 C. flour
1 1/2 tsp. baking powder
1 tsp. baking soda
1 1/4 tsp. salt
1 tsp. cinnamon
1 1/2 C. grated, raw carrots
1/2 C. [canned] crushed pineapple, drained
Combine first 3 ingredients, beating 4 minutes with electric mixer on high speed. Sift next 5 ingredients together and add to first mixture, blending well for 3-5 minutes.
Add carrots and pineapple, beating just until incorporated – not over-mixing! All of ingredients should be [just] moistened, as in muffin batters. Pour batter into two well-greased and floured 9-inch pans or an oblong 13-inch pan, baking at 350°F for 40 minutes or until it tests done. Cool in pan, on rack, dusting in powdered sugar while still warm.
Mondays & Memories of My Mom – More Little Steps
Bob Oven’s Potato & Cheese Soup
By Gloria Pitzer, as seen in her 2002-2004 fall media “free samples” sheet.
3 cans (10-oz. each) condensed cream of chicken soup
10-oz. can cheddar cheese soup
half a soup can measurement of real mayonnaise
14-oz. can sliced potatoes, drained
Stir together, first 3 ingredients in top of a double-boiler over simmering water, until smooth (but don’t let it boil). Then add the potatoes and bring soup to a serving temperature. Serves 6 sensibly.
Mondays & Memories of My Mom – Bring on the Holidays!