Mondays & Memories of My Mom – Eat Better and Together

Happy Monday! And happy Autumn too! The days are getting shorter and colder, while the leaves of the trees are getting more colorful each day! Unfortunately, the painter’s palette of nature doesn’t last for long and, soon, all the colors will be gone, blowing in the wind!

#EatBetterEatTogetherMonth

At the end of my last blog entry, I mentioned that, among NationalDayCalendar.com’s month-long celebrations listed for October, it’s “Eat Better, Eat Together Month”! A lot of people say that eating together as a family creates stronger family bonds. In his article, “The Family Meal”, Dr. Christopher Peterson brings up a good point when he says, “What I gain from my meals with others goes way beyond convenience. These meals with others are filling but moreover fulfilling. They make me feel part of a larger group.” [Posted March 20, 2012; PsychologyToday.com]

Personally, between me and my siblings, I’ve found the opposite to be true. We ate dinner together every night, while we lived with our parents. Yet, we hardly talk to each other anymore, since Mom and Dad are both gone now; and some of us don’t get along at all. On the other hand, my own children are closer than my siblings and I; but, they only had family-sit-down-together-meals for about half of their childhoods. Then we were always on the run, doing sports activities; or I was working an afternoon shift somewhere.

However, my kids and I did spend a great quantity of quality time together – just not very often around the dinner table (except for holidays and birthdays). Aside from the eating-together thing, whether you’re cooking for just yourself or for two people or for a whole brood – if you’re the one who plans the menu, then you’re the one who makes the healthy/unhealthy food choices for everyone you’re feeding. It’s a great idea to celebrate eating right and having solid, old-fashioned, close-knit, family meals. But, is there really any merit that eating together creates better eating habits and tighter family bonds?

In the back, left to right, is Cheryl, Debbie, me & our dad…In front, left to right, is Lady (under the table), Bill and Mike. Pitzer family photographed by Gloria Pitzer, March 1973

As I said, when I was growing up, Mom always prepared a sit-down, family-style dinner with all the food in serving dishes in the middle of the table. We all sat together, as a family (like in the picture of us, above). We talked about our days, as we each took a serving from a dish in front of us; passing that dish to the next person while grabbing another dish from the person on the other side of us. However, we would also elbow each other or kick one another under the table, as siblings would do, whenever Mom and Dad weren’t looking our way. For the most part, I think we only got along for Mom and Dad’s sake anyway.

In addition, Mom CHOSE to make well-rounded meals that covered all the food basics, including dessert! That’s what she was taught by her mom and that’s what she taught me to do as well. But, there was no Brady Bunch or Walton’s Mountain type of bonding at our table! We ate together because that’s when the meal was served. It wasn’t a restaurant that you could drop in on at any time and order whatever you like… You ate what was made and when it was served or went hungry until the next meal.

Cartoon written and illustrated by Gloria Pitzer

Of course, with the Recipe DetectiveTM as our mom, we happened to taste-test a lot of fast food and junk food imitations over the years – some things may have seemed like bad/unhealthy choices in food to an outsider – such as fried chicken (like KFC’s). However, Mom’s imitation of the famous fast food dish was baked instead of deep-fried, which is healthier.

As I wrote about in a couple of my other blog entries, “Eating Out at Home” (4/8/19) and “Food for Thought” (5/20/19), Mom knew how to take the “junk out of junk food” and did so in her famous imitations. It’s very true that what you put into cooking is what you get out of it – literally and figuratively! Everything in moderation is a great rule by which to live; but, it’s sometimes easier said than done!

A city that has, for decades, been world-famous for their sit-down, family-style meals is Frankenmuth, Michigan – not too far from us, near Saginaw, MI (from where one of Mom’s favorite radio shows airs, “Listen to the Mrs.”, co-hosted by Art Lewis and Ann Williams on WSGW-Radio.) Tourists flock to this little town from all around the world and will stand in line for hours to get the world-famous chicken dinners at one of the two largest establishments in town.

Zehnders and the Bavarian Inn operate the two major restaurants in Frankenmuth that serve the famous family-style chicken dinners, with all the food in serving dishes in the middle of the table, from which the family will serve themselves and which the servers will refill for you as needed. Just a hint – reservations will get you in quickly, rather than waiting in line. The town’s German heritage exudes from its restaurants, hotels, breweries and quaint little shops that line the mile-plus length of the main street through town – from Bronner’s Christmas Wonderland (all Christmas, all year) to the Frankenmuth Brewery!

Mom and Dad always loved to take road trips to Frankenmuth, as do me and my husband. It’s a great day trip to experience all the German culture that this small tourist town has to offer! Over the years, Mom came up with many imitations of some the famous dishes from the two major restaurants mentioned above; plus, some bread and confection imitations from the local bakeries and fudge shops.

FROM MOM’S MEMORIES…

The German community of Frankenmuth, Michigan, which for decades has celebrated the art of fried chicken, served family-style; has had thousands of customers lined up every weekend and holiday, waiting to be seated in one of their 2 largest restaurants [Zehnders and the Bavarian Inn]. Their fried chicken is like ‘Grandma used to make’ – richly flavored, moist inside and never greasy. The family-style dinner provides the table with large bowls of homemade mashed potatoes and gravy, moist and spicy dressing (called ‘stuffing’ in other parts of the country), a fresh-from-scratch cranberry-orange relish, hot breads and beverages. [By Gloria Pitzer, as seen on page 94 of Gloria Pitzer’s Cookbook – The Best of the Recipe Detective (Balboa Press; Jan. 2018).]

MORE FROM MOM’S MEMORIES…

A MEAL BY ANY OTHER NAME

FAST FOOD RECIPES were not published in the best-sellers – and these were the restaurants where families were apt to frequent if they wanted a meal that was affordable! Paul and I could take all 5 of the children to Capri’s, an Italian restaurant down the road from us in Pearl Beach, and we could feed the whole family for less than $10, providing we ordered the large pizza with only pepperoni and cheese on it and one soft drink for each of us. It was not for substance that we ate out. It was for entertainment.

We could take the kids to McDonald’s and it did the same thing for us that going to the movies did for our parents. It was an affordable pleasure. It was a diversion from meatloaf and pot roast and peas and carrots. It was a treat. We looked forward to it. We felt good about the experience and even better after it was over. It carried us through a long week of paying the utilities, insurance, house payments and car payments and grocery expenses.

When we had to have our 10-year-old station wagon repaired, we had to skip eating out that week. If one of us had to see the dentist, it might be 2 or 3 weeks before we could afford to eat out again. We made do with what we had. We could make the most of what we had. In the 50s and 60s and early 70s, this is the way parents raised their families, budgeted their earnings and allowed for their pleasures.

Things changed, as well they should. Women went out to work. If they weren’t working to supplement the family income, they went to work for their own satisfaction. Whatever the reasons, families changed. Eating at home became less and less appealing – and less and less convenient. Homes were built with smaller kitchens and bigger bathrooms. Microwave ovens were more affordable – and defrost and heat became more popular. [By Gloria Pitzer, as seen on page 295 of Gloria Pitzer’s Cookbook – The Best of the Recipe Detective (Balboa Press; Jan. 2018).]

Illustration by Gloria Pitzer

#TacklingHungerMonth

Along with October being national “Eat Better, Eat Together Month”, it’s also “Tackling Hunger Month”. In connection with those two month-long celebrations, the 2nd week of October is observed as “National Food Bank Week”. Thus, I want to make a local shout out, here, to one of the Detroit area’s food banks, Gleaners!

#NationalFoodBankWeek

I hear about this group all the time on our local news. They do such great things in so many communities! The other day, I heard about their wonderful program, “Cooking Matters”; which is “a groundbreaking nutrition-education program that connects low-income individuals and families with food by teaching them how to prepare healthy, tasty meals on a limited budget.” By the way, “National Food Day” is coming up next week, on the 24th!

#NationalFoodDay

Part of what started Mom’s career as the Recipe DetectiveTM for Secret RecipesTM, was her keen ideas on how to make our family’s food budget stretch during the 1970s’ food crisis. Mom started sharing some of her discoveries in the columns she syndicated. It had a snowball effect when she started imitating famous food products and dishes, at home – in her own kitchen, with what she had on hand in her pantry – because our family of seven couldn’t always afford those kind of eating-out treats…that’s how Mom developed her “Copycat Cookery” and “Eating Out at Home” concepts! More on those next week…

IN CLOSING…

#NationalDessertDay #NationalDessertMonth #BakeAndDecorateMonth #ChocolateCupcakeDay #NationalSweetestDay

After writing about eating better, I’m compelled to mention that today happens to be National Dessert Day, which “includes candies, pies, ice cream, fruits, cookies, pastries, cobblers, and donuts…” according to NationalDayCalendar.com. That celebration coincides with two other October national celebrations – National Dessert Month & National Bake and Decorate Month – just in time for National Chocolate Cupcake Day, which is coming up on Friday, the 18th; and National Sweetest Day, which is coming up on Saturday, the 19th.

In honor of all that sweetness, here are a couple of Mom’s free dessert recipes that I’ve posted before AND a new one for her sugar-free pumpkin pie recipe, which she gave away in her Jan.-Feb. 1988 promotions!

P.S. Food-for-thought until we meet again, next Monday…

Gloria Pitzer’s Cookbook – The Best of the Recipe Detective is available for sale, at $20.99 each, through the publisher, Balboa Press, at https://www.balboapress.com/Bookstore/BookDetail.aspx?BookId=SKU-001062252; it’s also available in eBook form, for $3.99, at https://www.balboapress.com/Bookstore/BookDetail.aspx?BookId=SKU-001062253

Mondays & Memories of My Mom – Fall into Cleaning

Happy Monday to everyone! It’s October and the final quarter of 2019 has begun its countdown.

Earlier this year, I wrote a blog entry called “Spring into Cleaning” [March 25, 2019]. Well, now, it’s time to discuss the seasonal cleaning events that a lot of us face in the fall… at least, in Michigan and the rest of the northeast region. Before all the autumn leaves’ colors peak and disappear with the summer’s warm temperatures and the windows get closed up for the coming winter months, which seem to last almost half the year, around here; it’s time to start attacking that fall cleaning list, assuming you have one! If not, to inspire you, HouseholdManagement101.com has a great, printable “Fall Cleaning List” that covers all the basics – you can find it at https://www.household-management-101.com/fall-cleaning.html!

In “Spring into Cleaning”, I mentioned that cleaning was not Mom’s forte – even though she called herself the “Happy Homemaker” – Mom hated cleaning! Well, let’s say she “clearly disliked” it. I’m not saying she didn’t clean; but, that never meant she had to like it! Not everyone gets a joy out of cleaning any more than they have to – that doesn’t mean they don’t do it, but they probably tend to procrastinate doing it, giving it a lower priority than most other things.

Mom used to keep a sign on her desk for many, many years that said: “Please don’t straighten the mess on my desk! You’ll goof up my system.” She often joked that it was her birth sign! Dad was the organizer between the two of them. I probably inherited my organizing gene (if there is such a thing) from my Dad.

FROM MOM’S MEMORIES…

As seen in…

My Cup Runneth Over and I Can’t Find My Mop (by Gloria Pitzer; Secret RecipesTM, St. Clair, MI; Dec. 1989, p. 119)

In my kitchen, where all of these famous recipes are developed and tested and prepared for publishing, I have one insignificant problem. The Good Hands People are about to declare my kitchen an accident going someplace to happen. My sense of organization is not what Helouise would enthusiastically endorse. So, even when my cup runneth over and over and over, I can’t always find my mop!

It is with appreciation, in spite of my lack of organization, that Mary Ellen Pinkham, the famous household hints author, took an interest in our recipes just recently. I really should get together with Mary Ellen and learn exactly how to become better organized; but, somehow, time keeps getting away from me.

No offense to Mary Ellen, may she rest in peace; but, I don’t think she could’ve taught Mom how to be organized any more than Dad, whenever he tried to do so. Mom had her own organization system that only she understood, and it worked for her. She used to tell me, “it’s MY pile, and I know where everything is in MY pile – so, don’t touch it!”

Another great article I found about fall cleaning and de-cluttering is by Dr. Sally Augustin, Ph.D.; titled, “Fall Cleaning As Important As Spring Cleaning” and subtitled, “De-clutter your home before your winter hibernation.” [Posted Oct 09, 2013 at PsychologyToday.com], I like the way the doctor says that… “We continually accumulate stuff and dealing with it is part of Fall cleaning.” I excitedly told my husband, “See – I’m not the only one who accumulates stuff!”

Every year, around this time, I play the TetrisTM shuffle game in my basement. It’s a game to unbury my fall and Halloween décor that got buried behind my Christmas décor, which got buried behind some summer camping gear and all of the garage sale stuff I picked up for a bargain over the summer – thinking I might use it someday!

My OCD personality is yelling at me to “GET ORGANIZED!” I really need to make the time in my busy schedule to get my basement cleaned out and organized – I don’t think I can afford to pay someone else to come in and do it for me, as HouseholdManagement101.com suggested in their article (mentioned above). Besides which, organizing is actually one of my favorite “hobbies” – I just need more time in my days or weeks to do it.

Years ago, I was inspired by a cable show I used to watch that dealt with purging peoples’ accumulated stuff and dividing it into categories of “keep, donate, sell and throw away” and dealing with the psychology behind our attachments to stuff and why we hold on to and accumulate more stuff. Unfortunately, my “sometimers” is preventing me from remembering the name of the show, let alone the show’s hosts, whom I can picture in my mind – but, that doesn’t help me do a Bing or Google search for them. I tried different search terms, because I know I’d recognize the name of the show if I saw it; but, I wasn’t successful.

My accumulation of stuff in the basement sometimes tends to get out of hand because it’s a catch-all space that, generally, I only see about once a week, as I pass through to do the laundry. I usually spend a little time organizing while the washer slowly fills up with water; but, then, I go back upstairs to do the other things I was doing before I went into the basement in the first place. It’s like the old adage: “out of sight, out of mind”. I’ve also found, through experience, that there is some merit to the old wives’ tale about walking through a doorway and forgetting things.

Now that it’s fall cleaning season, and after reading Dr. Sally’s article, I’ve decided that I really need to purge my basement even more, as it is becoming an accumulation of stress on my OCD personality. The sooner I get to it, the better; so, I can have a yard sale before the days get too cold to do so. I posted another blog entry on August 12th, “How to Have a Yard Sale in One Easy Breakdown”, about having one; but, then, my “paying job” increased its hours – so that plan was put on a back burner for the time being. See below for one of Mom’s stories from that blog entry.

MORE FROM MOM’S MEMORIES…

HAVE A GARAGE SALE IN ONE EASY BREAKDOWN!

By Gloria Pitzer – Recipe DetectiveTM

As seen in…

No Laughing Matter, syndicated columns by Gloria Pitzer, published in the 1970s and 1980s; in the Port Huron, MI “Times Herald”

Until you’ve had a garage sale, you just don’t know what you’re missing. I’ve just had one and I know! I’m missing three garbage cans, my husband’s workbench, a swing set, four lawn chairs and our station wagon. Actually, those items weren’t for sale, but you can’t refuse a good price when it’s offered to you.

All I really wanted to sell was a few odds-and-ends like 7 dozen Ruby Bee Jelly glasses, a coke bottle mosaic of my mother-in-law, a transistor radio guaranteed to crack plaster when operated by a teenager, an illustrated guide book to Disneyland and my husband’s bowling ball.

Of course, if the truth were known, I just had to do something about the closets before we were cited for contempt by the Pollution Control Commission. The kids were cleaning out their rooms and dragging out microscopes that had only examined curdled milk. There was an electric train with which only their father had played, a guitar that never played a tune (but made a neat tennis racket), socks that scratched and even their old report cards. But, I drew the line when it came to selling their toothbrushes and underwear. I mean, a person has to be reasonable about these things!

Illustrations by Gloria Pitzer

I had heard that garage sales were successful, but I didn’t believe it until I saw 23 cars double-parked in our drainage ditch, a pick-up truck on the back porch and a dune buggy in the furnace room! It takes a garage sale to prove that a woman will buy anything, if she thinks it’s on sale.

After all, what can one do with a dead philodendron plant – a plastic one, yet? I also learned that there’s no exercise so efficacious for the upper arms as standing in the midst of a group of mad women and trying to keep them from taking the rafters apart while trying to get at our storm windows (which I’ll have you know were NOT for sale); but, little did they care.

One woman offered me a dollar for the dress I was wearing, and I had to run half a block to catch up with the lady who gave my son 50 cents for the sheets on the clothes lines. Did she care it was my laundry and I had to make the beds before the day was over – and where would I be without those sheets?

The Pitzer Kids – Illustration by Gloria Pitzer

I finally had to administer first aid to the two girls who fought so bitterly over which of them was going to drag off to their car a plaid CPO jacket and a pair of blue worsted men’s slacks! Mind you. I wouldn’t have cared under any other circumstances, but my husband was still in them AND he didn’t want to go with either of them. He wanted to stay home and watch the ball game on TV!

By 6pm, they had bought everything that wasn’t breathing, barking or encased in concrete. As I sat at the kitchen table, counting up the profits of the day, my husband came staggering in, bruised and breathless. ‘You know that guy with the flat-bed truck, who’s been hanging around all day?’ [He asked.] ‘Well, he just gave me $50 and drove off with our garage!’

It all goes to prove, if I had put a price on those kids of ours, I might have sold them – but, who could afford to feed them once they got them home?

Okay – time to put that simmering pot of organizing the basement back on a front burner and take care of it. I really need to purge and de-clutter my basement. I collect a lot of things for my many hobbies that I never have time to do…glass etching/engraving, wood burning, repurposing old lamps and glassware into garden art, making vine and pine cone wreaths, etc..

I like to repurpose, reuse and recycle things as much as possible. In doing so, I find it hard to get rid of anything broken, because I can usually “see” an artful use for its parts. Besides which, I also hate to contribute to our ever growing waste problems. However, I will work on my recycle or re-sell plans and get it done!

IN CLOSING…

#EatBetterEatTogether

October is also, among other things, “Eat Better, Eat Together Month”; which, as NationalDayCalendar.com’s website describes, “…encourages families to gather for mealtimes. When families enjoy their main meals together they tend to be more balanced food choices. Also, what better way to spend time together and share each other’s daily adventures?”

#NationalChiliWeek & #NationalChiliMonth

In addition, the 1st week of October honors National Chili Week – which coincides with another month-long October celebration for National Chili Month – here is Mom’s imitation of the “world famous”, Johnnie Lega’s Chili – not one of her free recipes, but can be found in her last book, Gloria Pitzer’s Cookbook – The Best of the Recipe Detective (Balboa Press; Jan. 2018, p. 56) along with Julia Lega’s authentic recipe for “The Reuben” (on page 187)!

Gloria Pitzer’s Cookbook – The Best of the Recipe Detective is available for sale, at $20.99 each, through the publisher, Balboa Press, at https://www.balboapress.com/Bookstore/BookDetail.aspx?BookId=SKU-001062252; it’s also available in eBook form, for $3.99, at https://www.balboapress.com/Bookstore/BookDetail.aspx?BookId=SKU-001062253

Mondays & Memories of My Mom – Happy Love People Day

As always, happy Monday! According to NationalDays.com, today is National Love People Day and recommends us to, “…offer kindness and care to the people in your community.”

#NationalLovePeopleDay

While love doesn’t really make the world go ‘round (that’s a gravitational thing), it does make the ride more enjoyable! National Love People Day, according to NationalDays.com, was started by Life Line Church (Chicago) a couple of years ago. So, it’s a fairly new “National Day” promotion of celebration; yet “loving your neighbor” has always been around! NationalDays.com says, among other things, that today is a day “to lift others up”. I think we should lift others up EVERYDAY!

Mom always tried “to lift others up” in everything she wrote – starting with her multiple columns that were syndicated to multiple magazines and newspapers across the country to her hundreds of self-published newsletter issues (January 1974 through December 2000) and 40+ cookbooks (from her first one in 1973 to her last one, just before she passed away, in January 2018).

Mom loved to combine recipes (or food-for-the-table) with household hints, food-for-thought and food-for-the-soul – that’s what made her books stand out from all the rest; that and her being the first to start the copycat recipes movement in the food industry…particularly in the fast food and junk food categories, considered “taboo” foods by the critics. Nonetheless, people wanted to know how to make these things at home and, as the Recipe DetectiveTM, Mom figured it out and lovingly shared her secrets with the world.

‘Friends are a treasure and when we count our blessings we count our friends twice! It’s not possible to have a full and happy life without others to share with, to help when help is needed, to be helped when help is offered.’ – Gloria Pitzer, My Cup Runneth Over and I Can’t Find My Mop (Secret RecipesTM, St. Clair, MI; Dec. 1989, p. 100)

FROM MOM’S MEMORIES…

As seen in…

This is not a Cook Book! It’s Gloria Pitzer’s Food for Thought (Secret Recipes, St. Clair, MI; Oct. 1986, p. 43)

YOU’VE MADE A FRIEND

A SMILE IS the universal, unspoken language between us. Some people smile more easily than others, but a smile is as good as a hug. I just LOVE people who smile a lot! Even when I’m shopping or [when Paul and I are] walking around the campgrounds on one of our abbreviated ‘get-aways’ with our motorhome, I find myself smiling at people I have never seen before, and they smile back. It’s contagious!

Mom & Dad’s first camper

People don’t smile as much as they should! I’ve noticed lately how seldom strangers smile at each other in shopping centers and restaurants and other places where average folks mingle or pass. It occurred to me that there was nothing to lose by smiling and nodding at people as I shopped or glanced across a restaurant to other tables.

A surprising thing happened! Grim looking faces spontaneously responded with smiles and nods, as if they were trying to place me or recall where we might have met before. It was just wonderful!

I remember Mom telling me stories about how, when I was just a couple of years old, no matter where she took me – on a ride in the car or shopping in a store, to name a couple – I always waved and smiled and said “hi” to everyone!

I once thought it was just natural for all people to do that but, in my younger adult years, I found that to be a false belief; as I couldn’t (not wouldn’t) smile when I was going through severe depression. As well, my youngest child has Asperger and it was always very difficult for her to smile, let alone look at people. She consciously works to try to overcome that in herself. Mom used to bribe her for smiles and kisses by bringing her cookies! (See Mom’s recipe for “Mrs. Meadow’s Crisp Buttery Cookies” at the end of this blog entry.)

LOVE ENTERTAINING GUESTS

With October knocking at our doors, are you ready for the coming fall holidays, football parties and general entertaining on the spot? There’s a lot to be said about entertaining company, planned or not. My mom influenced me greatly when it comes to this subject, as her mom did for her.

However, I usually tend to go overboard when I’m making appetizers (or meals) for guests. I don’t want anyone to walk away hungry so I, habitually, offer too many choices; always trying to please all and clean out my pantry at the same time! Thereby, I tend to seclude myself in the kitchen, away from the guests that my husband is left to amuse, himself (at which, by the way, he is very good), in another room, as our kitchen is too small for entertaining.

However, whenever someone comes into the kitchen, offering me their help, I usually decline; as I’m always in my own OCD “timing-mode”, with three different timers set to three or more different dishes that I’m shuffling in pans on the stovetop burners and in-and-out of the oven and onto trivets around the countertops. I like to have everything intermingling and coming together like the interwoven fingers of hands folded in prayer.

Besides which, I have a kind of small kitchen area in which to preform my shuffling “magic”. Speaking of which, National Magic Day is coming up on October 31st and did you know that October, itself, is also National Kitchen & Bath Month? I just thought I would throw that out there – a little food-for-thought to entertain your imagination! In fact, check out this link at Furniture.com about how to decorate a kitchen: https://www.furniture.com/tips-and-trends/how-to-decorate-a-kitchen.

#HowToDecorateAKitchen

There’s a lot of great, timeless, “how to” advice on entertaining in 9 Holiday Hosting Mistakes You Might Not Even Know You’re Making by Nancy Mitchell at https://www.apartmenttherapy.com/8-party-hosting-mistakes-you-might-not-even-know-youre-making-213600 [Published: Dec. 2, 2014] – and it doesn’t have to be for just the holidays.

I discovered that I make a lot of the mistakes that Nancy mentions in her article, and I love her solutions for them! Now, to consciously put them into practice – as old habits die hard! We’ll see how it goes at the next football party that my husband and I host for our friends.

I also learned from Nancy’s article that you don’t really need a lot of elaborate food when you’re entertaining on the spot – save that for a fancy, planned, dinner party. Most of the time, simple works best – like serving easy, throw-together, finger snacks such as little pizzas or some small, slider-style hamburgers (like Mom’s recipes – pictured below and further down).

In addition, having only a few simple foods to choose from is also much less stressful and disrupting from the event. Similar to my mom, I love to cook, and I tend to over-do it because I don’t like anyone to go away hungry (especially when they are here for a while and alcohol is usually consumed.)

Making enjoyable food for people is very rewarding to me. Both of my parents were quite the tag team when it came to entertaining company – whether it was a planned, holiday event for family or an impromptu gathering of friends…

MORE FROM MOM’S MEMORIES…

As seen in…

Gloria Pitzer’s Cookbook – The Best of the Recipe Detective (Balboa Press; Jan. 2018, p. 277)

ENTERTAINING…

FOODS PREPARED for entertaining have always put me in a positive mood… Positive that, if the food is too good, everybody will keep wanting to come to our house and I’ll never be asked to theirs! On the other hand, if the food is not as good as it should be and I fall short of the best cook in our bunch, somebody will be in my kitchen; checking my stove for the training wheels they think it should have, considering the results of my cooking skills. So, food for entertaining must be fast, festive and flavorful…

When folks drop in… sometimes without notice… I like to be prepared. While there is absolutely nothing I can do to rid the lamp shades of the cobwebs that suddenly show up in the light, I can at least be glad something in the living room matches. With any luck if it is mentioned, I’ll exclaim promptly: ‘Oh, don’t touch that! That’s our daughter’s science project. We’re observing the mating habits of the harmless house spider!’

Illustration by Gloria Pitzer

At this point, I can whisk everyone into the kitchen where, somehow, Coke splatters on the ceiling seem to go undetected if we turn [down] the overhead lights and put out some pretty candles. In 2 or 3 minutes, I can be spooning shredded cheddar cheese onto Triscuits, adding a slice of pepperoni and having it all under the broiler while Paul (on cue) delights them with another of his golfing jokes.

His old stand-by is the story of his 2 friends on the golf course, noting 2 women on the green ahead of them, playing very slowly. One of the men asked the other if they shouldn’t go up to the gals and ask if they minded if the men played through… Or chances were they’d never get off the course. So, one of the men went running up to the ladies and got almost to the green when he darted quickly back. His friend asked what happened and why he hadn’t asked about playing through. ‘I can’t do that,’ the man said. ‘One is my wife and the other is my girlfriend!’ So, the other man offered to go up and ask. He got within a few yards of the ladies and he, also, darted back breathlessly, confessing to his friend… ‘Small world, isn’t it?’

By the time they stopped chuckling, the cheese snacks were ready, and the eggnog was out of the ‘icebox’ and into the punch cups, diluted with [Vernor’s] Ginger-Ale (soda) and, depending upon the folks we were entertaining, perhaps a shot of Grandpa’s favorite rum in each cupful! Two or three of these drinks and either Paul’s jokes got funnier – or we forgot how many times he told them…

The following is a picture of a “quickie”, pizza appetizer (from Mom’s free recipe offerings) – great for entertaining on the spot! Since you can substitute just about any ingredient, from the bread to the toppings, it’s almost impossible not to please everyone with this great snack idea! By the way, do you see the similarities between the “Broiler Pizzas” in the picture, below, and the little rye pizza snacks that Mom describes herself preparing in the story, above? That’s just how easy it is to modify the idea of mini “finger-pizzas” to what you have on hand in your pantry and refrigerator.

#NationalPizzaMonth

Because of my low-carb lifestyle, to make my own little pizza, I would have to use one of the 90-second microwave Keto bread/English muffin recipes that I have pinned to my Pinterest board, “Low Carb Diet Plans, Recipes & Exercises”.

I like the English muffin that’s made with almond flour the best – simply because there are less carbs in the almond flour recipe than in the coconut flour option. The bread/muffins can be made ahead of time and frozen in individual packages for easy thawing and toasting when needed. However, 90 seconds – even 2 minutes if you add in the mixing of the few ingredients involved – isn’t a long time, to begin with, if you prefer fresh-made bread. By the way, according to NationalDayCalendar.com, October happens to be, among many other things, National Pizza Month!

IN CLOSING…

#NationalCookieMonth & #HomemadeCookiesDay

In honor of tomorrow being the beginning of October and its celebration of National Cookie MONTH (plus, National Homemade Cookies DAY is also tomorrow), here is another one of Mom’s copycat recipes (from one of her “free recipes” offerings) for crisp, buttery cookies inspired by the Mrs. Field’s product found in most grocery stores; but, Mom named her imitation “Mrs. Meadow’s”.

Gloria Pitzer’s Cookbook – The Best of the Recipe Detective is available for sale, at $20.99 each, through the publisher, Balboa Press, at https://www.balboapress.com/Bookstore/BookDetail.aspx?BookId=SKU-001062252; it’s also available in eBook form, for $3.99, at https://www.balboapress.com/Bookstore/BookDetail.aspx?BookId=SKU-001062253

Mondays & Memories of My Mom – Let Us Celebrate Chocolate!

Happy Monday to one and all – and happy first day of the 2019 fall season!

According to the “Foodie Calendar” at OCFoodies.com, September 23rd is National White Chocolate Day; while others, like NationalToday.com, say that National White Chocolate Day was yesterday, on the 22nd. Either way if you ask me, let us celebrate chocolate of any kind, daily! Even if I can’t consume it any more, I can still recall and celebrate it from my memories of its creamy, sweet goodness.

Correspondingly, Wikipedia reports that “White chocolate is a chocolate confection made from cocoa butter, sugar and milk solids. White chocolate doesn’t contain cocoa solids, which are found in other types of chocolate.” Wikipedia goes on to explain that white chocolate has been around since Nestle first introduced it in 1930, but it took 74 years for the U.S. government to recognize it as an official member of the chocolate family in 2004. You can read about Nestle’s history at https://www.nestle.com/aboutus/history/nestle-company-history.

I didn’t know there were regulations that rule what can or can’t be marketed as chocolate, let alone white chocolate! Furthermore, as Wikipedia explains, “white chocolate must be (by weight) at least 20% cocoa butter, 14% total milk solids, and 3.5% milk fat, and no more than 55% sugar or other sweeteners.” [Their information came from: “Title 21 Chapter I Subchapter B Part 163 of the Code of Federal Regulations”. United States Government Publishing Office. 24 February 2017. Retrieved 27 February 2017.]

My mom was a HUGE fan of chocolate, to put it mildly – especially the confections from Michigan’s own fine chocolatiers at Sanders Candy! I think they’re the best too! The official Sanders story can be found at – but, below are a few excerpts from stories that Mom wrote about one of her most favorite companies, of whose products she loved to imitate and of whose friendliness and service she loved to boast!

When Mom developed her copycat version of Sanders’ Hot Fudge Sauce, one of her original 200 copycat recipes that launched her career as the Recipe DetectiveTM, a secret she discovered in replicating it’s creaminess and flavor was that Nestle brand milk chocolate was the key ingredient, as no other brand brought the same flavor and texture that she was trying to achieve. I’ve shared a couple of her copycat versions in the “Recipes” tab on this website. It was always one of our family’s top 10 favorites of Mom’s copycat creations!

FROM MOM’S MEMORIES…

As seen in…

Gloria Pitzer’s Cookbook – The Best of the Recipe Detective (Balboa Press; Jan. 2018, p. 192)

ONE OF THE MOST FAMOUS BAKERIES of our time is, of course, the Fred Sanders’ Company. What they’ve created for Detroiters, in the decades of their thriving popularity, have made lasting-memories. Each time I visit with a radio station, anywhere around the country, a displaced Detroiter will certainly always request a recipe that would be for one of the Sanders’ products that they can’t find in their new area. It is, indeed, a complement to a company that they’ve remained a popular favorite over many years.

Sanders Candy logo

MORE FROM MOM’S MEMORIES…

As seen in…

Gloria Pitzer’s Cookbook – The Best of the Recipe Detective (Balboa Press; Jan. 2018, p. 252-254)

When memories visit you, years from now, you will probably recall among the famous ice cream places were Dairy Queen, Baskin-Robbins, Howard Johnson’s, Sanders and Friendly’s restaurants – as well as the famous specialties like Sander’s hot fudge topping, Eskimo pies, Spumoni (with chunks of cherries, almonds and pistachios included) – [plus], creamy, thick malts and milk shakes. These will remain favorites of an adoring public of loyal fans, despite the critics and experts who would have us replace all these with bean sprouts, alfalfa and carob products…

SANDERS’ HOT FUDGE [SAUCE] 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 [Detroit area] radio show. Imagine my reluctance to share, with his listeners, my version of Sander’s hot fudge.

Illustration by Gloria Pitzer

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 their hot fudge [sauce] 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…’

Sanders Candy Co. letter to Mom

As I’ve written about several times, in my previous blog entries, every great accomplishment Mom ever had with her writing involved food and family in some manner. In the 1950s and 1960s, Mom won multiple contests on radio shows and in magazines for her recipes and food-related stories that she wrote and entered. In 1963, she bought her first typewriter, with the prize money from one of the contests she won.

“Write what you know”, an old adage (possibly from Mark Twain), is basically how Mom began and succeeded so well as a writer. Recipes, family life, homemaking and the food industry were Mom’s “calling” and passion, even if she didn’t realize it, at first, herself. That’s what kept her writing and drawing and making a living from it for so many decades. As a wife and mother, Mom found us, her family, to be the best subjects from which to draw inspiration for the columns and cartoon panels she developed and syndicated. She was always very resourceful, artistic and sarcastically funny in her interpretations of our lives’ events.

Illustration by Gloria Pitzer

Mom designed a few different columns for weekly syndications on her new typewriter, mailing out samples to the media. Within the year, she was writing a few different weekly & bi-weekly columns (Cookbook Corner, Minding the Hearth and No Laughing Matter) for over 60 newspapers around the country. Mom also created her own cartoon panels (similar to the “Family Circus” series created by Bil Keane), which she called “Full House – as Kept by Gloria Pitzer”, depicting her life as a wife and mother of 5 in the 1960s and 1970s. Back then, they were published in a local Michigan newspaper, called The Richmond Review.

When Mom was writing one of her regular food columns, she realized there was a much needed niche in the food industry that hadn’t been explored yet – no cookbooks on the market were embracing making such food “taboos” as junk food and fast food products. So, Mom went to her, then, editors with an idea to change things up from the usual meatloaf and chocolate brownies recipes. They told her to write the recipes that she thought would excite the readers and that’s what she did! Mom’s readers loved it! Nevertheless, the paper’s advertisers from the food industry were not so happy with her inventive ways to make family-favorite, “fast-food” meals like you were “eating out at home.”

The editors told Mom to go back to the average meatloaf and chocolate brownies recipes or pick up her check. But, it was too late…the bug had bitten her, and she realized this was her calling. She told them to mail her the check, and she went home to start her own paper! Mom knew someone needed to give other homemakers, like herself, something more than what was being offered.

Fast food and junk food recipes were not found in any cookbook, newspaper or magazine back then – and these were the types of foods that struggling, middle class families wanted when they could afford a meal out or a splurge at the grocery store. What were families to do when they couldn’t afford to go out or buy such treats? Mom found that she could make them at home, usually at much less of a cost too! She couldn’t wait to investigate all the possibilities there were to offer from this new platform!

P.S. MORE ON…

MY “DIET” UPDATE:

Today is the first day of autumn! Six months ago, on the first day of spring, I adopted a low-carb lifestyle based on the “Atkins Diet”. I have hypoglycemia and my weight had sky rocketed to a personal record of 215 lbs. (and not pregnant!) I felt 20 years older than I should have felt – with a lot of joint pain, sciatica and arthritis problems.

Thus, I decided to make a change in my life, like I did when I quit smoking cigarettes 13 years ago. I chose to live without bread, pasta, rice, potatoes and sugar – you know, all the good stuff that messed with my blood sugar levels; not to mention, my weight! After starting out at a 20-gram-carb-limit for a few weeks, I raised my carb-limit to 25 grams a day and have kept it there so far.

I miss chocolate, on this low-carb lifestyle. Sugar-free chocolate is not the same! I won’t even waste spending my allowed carbs on it. However, while I miss chocolate (and other carbs), I don’t miss the 50 pounds that I’ve lost thus far! I don’t miss the back and joint pains in my hips, knees and feet, which carried my extra weight and have, since, evaded me.

I’ve reached my original weight loss goal, now I just need to tone and maintain it. I also need to figure out what’s my new clothes size, because all of my clothes hang on me like tents. I keep taking them in and raiding my local Goodwill store for smaller sizes, but they continue to just hang on me. I’ll figure it out one of these days!

IN CLOSING…

#LetUsCelebrateChocolate

CHOCOLATE ALMOND BARK – Like Sanders!

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!

Ingredients:

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

Instructions:

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!

Gloria Pitzer’s Cookbook – The Best of the Recipe Detective is available for sale, at $20.99 each, through the publisher, Balboa Press, at https://www.balboapress.com/Bookstore/BookDetail.aspx?BookId=SKU-001062252; it’s also available in eBook form, for $3.99, at https://www.balboapress.com/Bookstore/BookDetail.aspx?BookId=SKU-001062253

Mondays & Memories of My Mom – The Secret Recipes Detective

Happy Monday, everybody!

Tomorrow is the 1-year anniversary of my launching this blog, Mondays & Memories of My Mom. I started this to honor my mom’s legacy as the ORIGINAL Secret RecipesTM Detective. The title, Recipe DetectiveTM, which Mom eventually trademarked, was bestowed on her in the mid-1970s by the Detroit area radio listeners of Bob Allison’s “Ask Your Neighbor” show, as she continuously called in with answers to recipe quandaries on how to make just about anything; and she, forever, savored the honor!

Early on, as a mother of five ravenous, young children on a tight household budget, Mom had a knack for discovering ways to imitate fast food and junk food, as well as famous restaurant dishes and grocery items right at home, in her own kitchen, with what she had on hand – no fancy gadgets or expensive, hard-to-find ingredients. Mom liked to claim that her gadgets were always hard to find because we kids would take them for playing with in the sand box.

But, I think Mom’s pioneer trailblazing of the copycat recipes movement for imitating fast food and junk food, in particular, was the ultimate carving out of a totally unique niche that no other person, at that time, had ever attempted. For decades, great restaurants have put out cookbooks of recipes of their famous dishes – The Blueberry Hills Cookbook by Elsie Masterton was probably Mom’s favorite – but, no one else was doing recipes to mimic the fast food and junk food markets that were considered taboo by the food critics!

Mom and Phil Donahue, 1993

Mom’s copycat recipes revolution took the nation by storm and washed over the world – thanks to the Phil Donahue Show – like a tidal wave! Ever since her early cookbooks on the subject were first released in the mid-1970s, Mom referred to her copycat imitations as her solutions to “eating out – at home”, and that, she’d add, no longer meant hot dogs on the grill, outside, in the yard!

Word spread like a wildfire that a small town, Michigan housewife was duplicating famous foods from famous places and sharing her secrets in her self-published newsletter issues and cookbooks! Radio stations, newspapers, magazines and television – they all picked up on the story and it snowballed from there.

Sometimes, Mom received letters from her readers, people across the country and around the world, who didn’t have the same products in their area that Mom used in some of her recipes, asking what they should use in its place. That inspired her to create even more recipes for ingredients that were expensive or hard to find in certain regions. She was always focused on saving families money because that also benefitted her own family.

Secret RecipesTM was Mom’s legacy of love – even before it actually became Secret RecipesTM. It all stemmed from her passion for writing. Although, Mom’s original writing aspirations, when she was a young girl (influenced by a movie about the Bronte sisters), was to write a great American novel; she believed that Devine Intervention detoured her to write about other things, but never away from writing, itself.

Every success Mom had in writing, was usually centered around cooking and homemaking – from the many essay contests that she entered and won to her multiple careers in the newspaper field to writing her own columns and cartoon panels and, then, her own newsletter publication, along with multitudes of cookbooks (which she also published and promoted herself).

Writing was never a hobby to Mom. She used to say that being a writer isn’t what she did but, rather, who she was! In a lot of her publishings, Mom loved to say that, while she made a worthwhile living at writing, it was her writing that made living worthwhile. My mom had a special talent for combining food for thought with food for the soul, as well as food for the table – usually sprinkled with a dash of sarcastic humor – in almost all of her publishings.

FROM MOM’S MEMORIES…

As seen in…

Gloria Pitzer’s Cookbook – The Best of the Recipe Detective (Balboa Press; Jan. 2018, p. 6)

IT ALL STARTED WITH THE STROKE OF A PEN

I DO, WITH RECIPES, WHAT RICH LITTLE DOES WITH VOICES! Imitating the ‘Secret Recipes’ of the food industry has been an exciting experience for me. The critics felt that “fast foods” and restaurant dishes were not worth the effort to duplicate at home, when you can just as easily buy the products already prepared!

The critics who contend that ‘fast foods’ are ‘junk foods’ and not good for us, have probably never prepared these foods themselves. Certainly, they have no access to the closely guarded recipes from the food companies that created these dishes, as there are only a few people in each operation that are permitted the privilege of such information! So, 99% of the critics’ speculations are based on their own opinions.

To know what these dishes contained, they’d have to be better chemists than I, as I have tested over 20,000 recipes with only the finished product as my guide to determine what each contained. ‘Fast foods’ are not ‘junk foods’ unless they’re not properly prepared. Any food that is poorly prepared (and just as badly presented) is junk!

Unfortunately, ‘fast food’ has carried a reputation, by default, of containing ingredients that are ‘harmful’ to us. Yet, they contain the same ingredients as those foods served in the ‘finer’ restaurants with wine stewards, linen tablecloths, candlelight, coat-check attendants, and parking valets; which separate the plastic palaces of ‘fast food’ from the expensive dining establishments.

One ‘eats’ at McDonald’s, but ‘dines’ at The Four Seasons. Steak and potato or hamburger and French fries – the ingredients are practically the same. How they are prepared makes the difference!

In the early 70s, I was trying to juggle marriage, motherhood, homemaking and a newspaper column syndicated through Columbia Features, when it seemed obvious to me that there wasn’t a single cookbook on the market that could help me take the monotony out of mealtime. There was not a single recipe in the newspaper’s food section that did not smack of down-home dullness!

‘Okay,’ they said at the newspaper I worked for, ‘YOU write the column on foods and recipes that YOU think would really excite the readers and make them happy!’ I did, but that didn’t make the Editors happy, because it made their [food industry] advertisers miserable. When I was told that I’d have to go back to monotonous meatloaf and uninteresting side-dishes that made mealtime a ritual rather than a celebration or pick up my check, I told them to ‘MAIL it to me!’ I went home to start my own paper!

It was probably a dumb thing to do, amid an economic recession with the highest rate of unemployment I had ever experienced, but it was worth the risk. I was a dedicated writer that new someone had to give homemakers something more than what they were being given in the colored glossy magazines, where a bowl of library paste could even be photographed to look appetizing!

…THEY LAUGHED! THEY DOUBTED! They even tried to take me to court when some famous food companies insisted that I stop giving away their secrets. They couldn’t believe me when I said that I did NOT know, nor did I want to know, what they put in their so-called secret recipes. I did know that there are very few recipes that can’t be duplicated or imitated at home. And we could do them for much less than purchasing the original product. I proved…it can be and should be done!

FAMOUS FOODS FROM FAMOUS PLACES have intrigued good cooks for a long time… There is speculation among the critics as to the virtues of re-creating, at home, the foods that you can buy ‘eating out’, such as the fast food fares of the popular franchise restaurants. To each, his own! Who would want to imitate ‘fast food’ at home?

I found that over a million people who saw me demonstrate replicating some famous fast food products [the FIRST time I was] on The Phil Donahue Show (July 7, 1981) DID – and their letters poured in at a rate of over 15,000 a day for months on end! And while I have investigated the recipes, dishes, and cooking techniques of ‘fine’ dining rooms around the world, I received more requests from people who wanted to know how to make things like McDonald’s Special Sauce or General Foods Shake-N-Bake coating mix or White Castle’s hamburgers than I received for those things like Club 21’s Coq Au Vin.

I inherited Mom’s love for writing (among other things) and, now, that has become my legacy of love also, as I carry on her torch, telling her story in this blog. It really became my own legacy of love in 2015, when I began helping Mom rewrite her favorite, self-published cookbook, Gloria Pitzer’s Better Cookery Cookbook. Shortly before Mom passed away in January 2018, it was published by Balboa Press, under the title Gloria Pitzer’s Cookbook – The Best of the Recipe Detective, in hopes to inspire a new generation – especially the digital generation, as it’s now available as an eBook too!

I can only hope that I’ve made my mom proud of how I’ve been keeping her torch lit and shining bright by telling her story… her legacy of love… with regards especially to this blog series, as well as to the website and her last cookbook; developing and promoting them, in her memory and honor, with all of the love and passion that she inspires in me.

Mom was such a huge influence on who I grew to be that I feel compelled to keep her torch lit and shining bright! Her love of writing and cooking and inspiring others in the same was, to me, one of the biggest parts of her legacy. It wasn’t something she did just for our family, but for all families.

My mom continues to inspire me every time I read her works… every time I write an entry for this blog… every time I hear from a reader who remembers Mom and has a story to tell me about their memories of her. It all inspires me to take this blog and her website to new heights in her honor. It’s still a work in progress. I’ll be honest – it’ll probably always be a work in progress, as I’ll always continue to evolve as a writer/blogger.

One of my favorite and youngest memories of Mom & I is from the summer before I turned 4 and she was teaching me how to write my name and address before I went to school that September – from showing me how to hold the pencil in my little fingers to how to draw the letters and form the words by putting those wonderful letters together…I can remember it well.

Something else Mom inspired in me is my passion to continually learn new things. Besides being grateful for something every day, Mom would also promote learning something new every day. From that, I’ve determined, every day is a defining moment for each and every one of us, in which experience, faith and knowledge, all together, influence our personal evolutions. That’s why we should seize those moments and those days and do our best to make the most out of them!

IN CLOSING…

Although, Labor Day was a couple weeks ago, marking the unofficial start to the fall season; next Monday is actually the official first day of Autumn 2019! When I think of the fall season, I think of warm, slow-cooker meals, soups and chili. With that in mind, I want to share Mom’s recipe for a potato-cheese soup like Bennigan’s, which Mom called “Beginagain’s Awesome Potato Cheese Soup”.

Gloria Pitzer’s Cookbook – The Best of the Recipe Detective is available for sale, at $20.99 each, through the publisher, Balboa Press, at https://www.balboapress.com/Bookstore/BookDetail.aspx?BookId=SKU-001062252; it’s also available in eBook form, for $3.99, at https://www.balboapress.com/Bookstore/BookDetail.aspx?BookId=SKU-001062253

Mondays & Memories of My Mom – Love at First Taste

Happy Monday and happy National “I Love Food” Day!

I haven’t found a lot of information on this national celebration of food, so I’m not sure how wide-spread it is, but it’s out there, nonetheless. And, why not celebrate food? It’s a basic necessity, as we sure wouldn’t live very long without it! However, food has evolved over the centuries from just “basic necessities” to “works of art”.

Consequently, on National “I Love Food” Day, we should all revel in having such an array and an abundance of great foods (and beverages) from which to choose. What’s your favorite food? Can you even choose just one food item or one, single, favorite dish?

‘Food is more than a physical substance. It has an intangible quality that nourishes our spirits. A good dish, lovingly prepared, at some point in the process of tasting and blending, becomes more than the sum of its ingredients.’ – Gloria Pitzer, Eating Out at Home Cookbook (Nat’l Home News, St. Clair, MI; Sep. 1978, p. 1)

While searching for “American’s top favorite foods” on Bing, I found a rather large consensus of choices for hamburgers, fries, soda pop, cookies (particularly chocolate chip) and pizza among most of the top 10 choices. As Reference.com says, “From entrees and desserts to soft drinks, Americans have a definite love of foods heavy in fat and sugars.”

I LOVE bacon! It’s something of which I will NEVER tire, and I can enjoy a lot of it in my new low-carb lifestyle. But, I don’t know if that’s my number-one-favorite food of all. If I was to categorize my foods and choose my favorite carb-based food – even though I don’t eat them anymore – the one I miss the most is probably potatoes. But, that’s in a very close running with flour-based foods, like pasta.

To put a new twist on the old adage “we are what we eat”, I found another great, timeless article at HuffPost.com called “What Your Favorite Food Says About You” by Nile Cappello (10/31/2013). It precisely described me, given my personal, top three choices (above) for bacon, potatoes and pasta (represented by “macaroni and cheese” in the article), which were among the many other choices listed. I don’t know how accurate it is for other people, but it’s a fun read, nonetheless!

There’s always a favorite something when you start to categorize and sub-categorize food options. We’ve been learning about the five basic food groups of health and nutrition since we were toddlers, watching Sesame Street; and the various blends of them combined in dishes and meals made to please our palettes and comfort our hunger pangs. There’s a great article and slide show called “America’s Best Comfort Foods”, by Emma Sloley (Nov. 28, 2016), at TravelAndLeisure.com. But, I must warn you that it’s practically impossible to read it without getting hungry! Speaking of great articles, here are some “FOOD FOR THOUGHT” articles that Mom wrote, in some of her cookbooks, on the subject of “loving food”…

FROM MOM’S MEMORIES…

As seen in…

The Secrets of Homemade Groceries (Secret Recipes, St. Clair, MI; Aug. 1980; p. 1)

Many people feel that life is up hill all the way. They fail to look at the things that are good, enjoyable and worthwhile. They are conscious, only, of the climb. No road is ever uphill forever! We should, soon, learn the importance of being able to, also, come down hill without fear AND be able to notice the scenery along the road, too.

Going through life, without noticing the scenery and trying to see some of the beauty that is there – waiting to be recognized – reminds me of running helter-skelter up and down supermarket aisles, without seeing the ABUNDANCE that is there.

Just take a moment to look at the heart-breaking plight of starving people in many parts of the world; and take a good look at the aisles and aisles of food available in this country! We have so much available to us, here…

MORE FROM MOM’S MEMORIES…

As seen in…

The Secret Restaurant Recipes Book (National Homemakers Newsletter, Pearl Beach, MI; January 1977, pp. 1 & 6)

COOKING IS BOTH, ART & SCIENCE

Cooking is not only an art, but also a science; and, when you’re trying to imitate the recipe secrets of famous restaurant and fast food chain dishes, you must work like a chemist – not a cook! You don’t have to have a background in food chemistry to identify various ingredients. The only thing I have in common with a chemist is curiosity…

Some of the famous dishes of the food industry, today [1976-1977], are vastly oversold to a very gullible public. We’ve become a television oriented society and, because the commercials are, sometimes, so much better than the programs they sponsor…

While the products don’t really come out of test tubes and laboratory beakers, they do come from combinations of ingredients that produce desired results. What you have to strive for, in imitating any recipe, is the right combination. Trial and error is the only way to arrive at a satisfactory result!

Gloria Pitzer, Recipe Detective

FAMOUS DISHES AREN’T REALLY ALL THAT DIFFICULT TO DUPLICATE

The first thing you have to do is stop thinking of yourself as a COOK and start thinking as a CHEMIST! You want to take a substance and try to discover its individual components – whereas, most cooks make the mistake of starting with one ingredient and building around it.

Your task is to take the final result and break it down… working backwards from the creations of the skilled cook, who usually stirs up a piece of culinary artistry with just a ‘pinch’ of this and a ‘dollop’ of that and a ‘dash’ of something else.

Start with questioning yourself about the food you wish to duplicate… What color is it? What’s the texture like? How is it flavored? And, how is it prepared? [Also,] you must have something to which you can compare it – a basic recipe from which you can draw the ingredients that lay the groundwork for a duplicated masterpiece.

[At that point,] the only way to duplicate a dish is, really, to taste and test – over and over, until you eventually achieve what you feel are satisfactory results.

MORE FROM MOM’S MEMORIES, CONTINUED…

As seen in…

Eating Out at Home Cookbook (Nat’l Home News, St. Clair, MI; Sep. 1978, p. 1)

A PHILOSOPHY

A whole approach to life, can be expressed in a bowl of soup. For ‘cooking’, as everyone is so fond of saying, ‘is an art.’

It’s an art we all can learn. As with the other arts, practicing it competently requires care, patience and the skill that comes with experience. But, above all else, to be a good cook, you must WANT to.

At one time or another, most of us have had the experience of cooking when we really didn’t feel like doing it, Then, even our tried-and-true recipes are apt to be disappointing [and] lifeless. Something just isn’t there.

What’s missing is the spirit of the cook. For food is more than a physical substance. It has an intangible quality that nourishes our spirits. A good dish, lovingly prepared, at some point in the process of tasting and blending, becomes more than the sum of its ingredients. Its flavor [and] its uniqueness are created by the cook.

YOU WILL FIND PLEASURE AND EXCITEMENT IN COOKING, IF YOU PUT THEM INTO IT.

There’s no limit to the satisfaction you can gain. Taste as you go. Experiment with a little with seasonings. Try new foods and new combinations [of food]. The results will have ‘you’ in them. You will face the job with a feeling of freedom, with a feeling of creativeness; and, both, you and your family will be constantly increasing the enjoyment of living.

When you cook this way, with warmth and active pleasure, your meals will be more than just food. Your zest and your spirit will be in them – and some of the radiance of Life, itself.

Mom always made my experiences with food and learning to cook so exciting and self-satisfying! I rarely ever cook the same dish the same way, twice. I love to experiment with different seasoning combinations; and have yet to hear a complaint from my family that something hasn’t tasted good. I’m so proud to have learned from the best! I love you, Mom!

IN CLOSING…

#ILoveFoodDay

In honor of “top food favorites” and National “I Love Food” Day, here is a photo copy of one of Mom’s copycat recipes. This is her version of a Mrs. Field’s product, which she called “Mrs. Meadow’s Chocolate Chip Cookies”, as well as a couple of different options, and gave away for free on her product-ordering information sheets.

To order Mom’s last cookbook, Gloria Pitzer’s Cookbook – The Best of the Recipe Detective, it is available for $20.99 each through the publisher, Balboa Press, at https://www.balboapress.com/Bookstore/BookDetail.aspx?BookId=SKU-001062252; eBooks are also available for $3.99 each at https://www.balboapress.com/Bookstore/BookDetail.aspx?BookId=SKU-001062253.

Mondays & Memories of My Mom – Happy Labor Day!

Happy Monday and, most especially, I hope everyone has a fantastic Labor Day today!

125 years ago, Labor Day officially became a federal holiday. It’s celebrated yearly, on the first Monday in September and, just as Memorial Day has become the unofficial start to summer, Labor Day has, likewise, become the unofficial end to summer.

Labor Day doesn’t really have any traditional customs for observing it. There are so many different kinds of celebrations, including family and community picnics, parades, outdoor concerts, festivals, fireworks and even shopping; as retailers always offer huge Labor Day weekend deals and discounts to move the rest of their summer stock. Moreover, many people also take advantage of the long weekend to go on one, last, summer vacation.

Something else that usually happens on (or by) Labor Day weekend is that all the stores clearance their remaining back-to-school stock, so they can start to fill up their seasonal sections with all things Halloween and autumn-harvest themed. Meanwhile, their stock rooms are already piling up with Christmas inventory. And, of course, apple and pumpkin spices are being added into everything now! In fact, many Michigan cider mills began opening this weekend for the holiday and the rest of Michigan’s harvesting season.

Decades ago, when my siblings and I were kids, I think that the main reason my Mom celebrated Labor Day was because it meant that we were going back to school the next day and Mom could start her vacation! The following is one of Mom’s syndicated editorial columns, written around August 1971 – she called it School Begins and so Does Mother’s Vacation.

Cartoon written and illustrated by Gloria Pitzer

FROM MOM’S MEMORIES…

School Begins and so Does Mother’s Vacation

By Gloria Pitzer (Algonac, MI; Aug. 1971)

Never mind what the calendar says about the longest day of summer. It doesn’t really fall in June. It falls somewhere during the last week of August, as mothers everywhere breathlessly await the beginning of another school year!

When listening to a child lick a postage stamp in the next room begins to give me a headache and the cat seems to be stomping his paws and even my Mixmaster and my vacuum cleaner sound like mini bikes, I know it’s time for school to start.

This is what happens when you live with children who believe that the same door they left open all winter should be slammed all summer. And all I have to show for 10 weeks of summer, is a tape recording of 400 hours of the kids next door, gunning their motorcycles under my kitchen windows; which I felt would make a lovely remembrance for their mother who has been out, working in a pleasant air-conditioned office. Someday, she may want to know what she missed while her boys were growing up. I can tell her what she missed – migraines, excessive nervous acidity and hives, that’s what!

The Pitzer Kids – Illustration by Gloria Pitzer

The first 8 weeks of summer rushed past us so quickly – it was like catching quicksilver in greased gloves. Suddenly, there was our 15-year old [son], telling us he needed back-to-school clothes; but, he’d like some new blue jeans that didn’t look like new blue jeans.

Honestly, I don’t know where you can buy new blue jeans with broken zippers, frayed hems, worn seats and patched knees. He [also] said he had wished he had bought his school shoes last month, so he could have had plenty of time to scuff up the toes and run the heels over before school started; then, nobody would accuse him of wearing Sunday school clothes.

It is during the [unofficial] last week of summer that my Avon lady sends me a CARE package and my mother apologizes for not having had the children visit her more often before they had to go back to school. I receive fliers from the drug store advertising Christmas wrappings and ribbons, and you can’t find a 99-cent Styrofoam cooler anywhere in town for the Labor Day picnic you wish you didn’t have to attend, because any picnic with 5 children is no PICNIC!

Photo by Gloria Pitzer, 1964

It is during the [unofficial] last week of summer that I’m ready to vote ‘yes’ in a school bond issue and school supplies that were on sale in July are being replaced on dime store counters by Halloween candy and costumes.

It is during the [unofficial] last week of summer that a neighbor stops by to see if he ever returned the lawn mower he borrowed from us and is disappointed when he learns he didn’t because he wanted to borrow it again!

Actually, the longest day of summer can make one weak – especially if she’s a mother!

To hear Mom tell it, we were ravenous little Tasmanian devils that ate her out of house and home! But, that was Mom’s kind of humor… cynical, sarcastic, satirical and mocking, like most stand-up comedians. She grew up inspired by the great ones of the 1940s, like Bud Abbott and Lou Costello, Gracie Allen and George Burns, Sid Caesar and Mae West; then, in the 1950s, by the likes of Jerry Lewis, Bob Hope, Bing Crosby, Dean Martin, Milton Berle, Lucille Ball, Jackie Gleason and so on.

1973 – Promotional ad Mom developed and sent to various newspapers and magazines for syndication, marketing her own talents.

Mom could see humor in almost anything. “They” say, in the comedy realm, that the best material comes from real life experiences! My mom had a way of taking our everyday life events and turning them into some great “fishing stories” – and, besides the written stories, she also illustrated humorous cartoon panels, which she called Full House, as kept by Gloria Pitzer, that depicted the essence of some of those stories as well! As the old adage goes: “A picture is worth a thousand words.”

Below is another comedic example from Mom’s No Laughing Matter editorials regarding our eating habits. Now, keep in mind, our mother was a really good cook (despite her sarcastic humor claiming otherwise) – so, of course, we were going to eat her out of house and home! There’s no date on this editorial, titled Vittel Statistics – or How to Salvage Leftovers! It would have been published in the mid-to-late 1970s, as it was signed as “Gloria Pitzer, Recipe Detective”.

As I have discussed in some of my previous blog entries, the title, “Recipe Detective”, was given to Mom in the mid-1970s by the listeners of Bob Allison’s Ask Your Neighbor radio show, of which Mom was an avid listener AND, eventually, a weekly guest with her Secret RecipesTM. But, it also could have been written, originally, in the early-to-mid 1970s; as Mom discusses her “15-year old” son in the first paragraph. My brother, Bill, was 15 in 1972; and my other brother, Mike, was 15 in 1974.

MORE FROM MOM’S MEMORIES…

Vittel Statistics – or How to Salvage Leftovers!

By Gloria Pitzer, Recipe DetectiveTM

In order to prevent our kids from eating us right into bankruptcy, I’ve been, literally, forced to salvage food in the refrigerator by trying to camouflage it. Just last week, I made a banana look like a ballpoint pen and hid a stack of sliced cheese in an old stationary box. When our 15-year old discovered them in the refrigerator, I assured him it was for writing letters to those people who deserved a cold shoulder from me.

Several [readers] have written, asking me what I do with leftovers. I realize leftovers can be a problem but, in my case, I can hardly remember what they’re like. With five, fully-powered, automatic food disposals, walking around disguised as ‘Problem Eaters’, this house hasn’t seen a leftover in years. Leftovers is not my problem – having enough to go around the first time is!

I keep telling them, ‘Please! Eat like there IS a tomorrow!’ But, they don’t listen. There was a time when I could have equated their appetites with a compliment to my cooking, but that was before I saw them eat [Kellogg’s] Pop Tarts© without removing the wrappers… They are problem eaters, alright; but, the problem is they never stop eating!

There are some things they will avoid, like brown spots on an apple, as well as the core and the stem. Neither will they eat parsley flakes or dry minced onions. The also have an adversity for whatever might be good for them, like green vegetables; which means it’s perfectly safe for me to conceal Twinkies© in a box [for frozen] Brussel sprouts or Nabisco’s [Nilla] Wafers in a box that once contained prunes.

Illustration by Gloria Pitzer

I’ve even hidden Christmas cookies so well that it wasn’t until we went to a 4th of July picnic that I discovered them in the cold drink thermos. I’ve hidden Oreos© in a tall, brown jar marked ‘NOT TO BE TAKEN INTERNALLY!’ I’ve tried to salvage enough of tonight’s pot roast to make tomorrow night’s stew, by wrapping it in a damp towel and trying to pass it off, on a lower shelf of the refrigerator, as my ironing.

When I discovered the three empty quart bottles that had, only moments before, contained ginger ale; it wasn’t difficult to expose the guilty person. It was the one [from whom], when he opened his mouth, I could hear the ocean roar!

Cartoon written and illustrated by Gloria Pitzer

I tried to frighten them away from what is loosely termed JUNK, like chips and doughnuts and pizza snacks; but, they refuse to listen to how their teeth will rot and acne will make them unpopular.

Already, our 15-year old is supporting a 30-cents-a-day candy habit! [Note: In the early-to-mid 1970s, that was a LOT of candy!]

Just yesterday, in fact, I found the following reminder taped to the refrigerator: ‘Mom, we’re out of Pop Tarts again.’ I was very upset. The note had been written with the very last banana on the only slice of cheese!

I hope you’ve enjoyed reading Mom’s and my humorous memories about our family and food! Next Monday, September 9th, is National “I Love Food” Day! So, I hope you’ll “tune in”, again, for more amusing food stories and …Memories of My Mom – plus, her famous copycat recipe for Johnnie Lega’s world-famous chili, as seen in her last book, Gloria Pitzer’s Cookbook – The Best of the Recipe Detective (Balboa Press; Jan. 2018).

IN CLOSING…

To celebrate the beginning of football season, here are TWO recipes that Mom developed and published around 1972, in one of her Cookbook Corner syndications of editorials and recipes. I love the Pepper Casserole recipe for my low-carb lifestyle!

Gloria Pitzer’s Cookbook – The Best of the Recipe Detective is available, for sale, at $20.99 each through the publisher, Balboa Press, at https://www.balboapress.com/Bookstore/BookDetail.aspx?BookId=SKU-001062252; eBooks are also available for $3.99 at https://www.balboapress.com/Bookstore/BookDetail.aspx?BookId=SKU-001062253

BBQ BEEF SANDWICHES, like A&W’s

BBQ BEEF SANDWICHES, like A&W’s

By Gloria Pitzer, The Copycat Cookbook (Secret Recipes, St. Clair, MI; April 1988, p. 10)

Ingredients:

4 cups shredded, cooked beef roast (or round steak)

1 cup Heinz Ketchup

1 cup apple butter

1 cup Catalina dressing

¼ cup Heinz 57 sauce

2 TB Worcestershire

Instructions:

Combine all ingredients in a 2 ½-qt baking dish.

Cover tightly and bake at 375°F for 45 minutes or until piping hot.

Fill 8 hamburger buns and serve at once!

Mondays & Memories of My Mom – There is a Recipe for That!

Happy Monday to everyone, as we approach the end of August and Labor Day weekend – it’s the “unofficial” end of summer! Although, technically, there are 4 more weeks until fall really begins.

Mom kept a well-rounded library of sources from which to draw upon for inspiration and information. Remember, this was decades before the World Wide Web was available to households. Her favorite “go-to” books and magazines, when she was laying the groundwork for her copycat versions of the famous dishes and products of the food industry, included: Better Homes & Gardens, Good Housekeeping and Farm Home Journal.

Mom also loved her copies of Bob Allison’s Ask Your Neighbor Recipes cookbooks, the Bentley Farm Cookbook by Virginia Williams Bentley, the Blueberry Hills Menu Cookbook by Elsie Masterton, The Complete I Hate to Cook Book by Peg Bracken; and she considered her copy of The Joy of Cooking by Irma Rombauer to be the bible of every good cook. In fact, Mom often recommended it, even though her own cookbook, The Joy of Not Cooking – Any More Than You Have To, was a bit of a spoof on it.

However, Mom’s first two biggest influences in the kitchen were, of course, her own mom; as well as my dad’s mom, as they lived with Dad’s parents for a short while, when they were newlyweds. Below is a picture of the story, which Mom re-printed in one of her last issues of the newsletter that she wrote and published for more than a quarter of a century (Jan. 1974 through Dec. 2000.)

Likewise, my mom was my initial kitchen influence as well. Besides some of the basics, which my high school Home Ec. class didn’t teach me as a teenager; Mom taught me many things in my young adult life as a busy, working-mom with a baby and another on the way – especially about recipe ingredients and substitutions – including “short-cut-cooking”, as she termed it.

Eventually, Mom put a collection of her “short-cut-cooking” recipes together into one cookbook, which she called Gloria Pitzer’s Mostly 4-Ingredient Recipes (Secret Recipes©, St. Clair, MI; April 1986). It has always been one of my own favorite “go-to” cookbooks. But, of course, I love all of her books! I have most of them, but not all.

I also have her copy of Peg Bracken’s I Hate to Cook Book and some of her copies of Bob Allison’s cookbooks, called Ask Your Neighbor Recipes. Bob Allison and his “neighbors” were other huge influences on Mom, as that’s basically where “The Recipe Detective” was born, back in the 1970s. Below is a collection of Mom’s writings regarding “short-cut cooking” and ingredient substitutions that work and don’t work.

Radio editorial from Gloria Pitzer’s Mostly 4-Ingredient Recipes (Secret Recipes, St. Clair, MI 48079; April 1986, pp. 1-2)

FROM MOM’S MEMORIES…

As seen in Gloria Pitzer’s Secret Recipes© Newsletter, 125th Issue (Secret Recipes©, St. Clair, MI; Mar-Apr 1987; p.3)

You have to learn to be versatile when it comes to ingredients. Some things can be substituted, and some cannot. In [my] 1977 issue of The Second-Helping of Secret Recipes (National Homemakers Newsletter, Pearl Beach, MI; July 1977), I wrote a little poem that pretty well says it all…

SAD RECIPE

I didn’t have potatoes,

So, I substituted rice…

I didn’t have paprika,

So, I used another spice!

I didn’t have tomato sauce –

I used tomato paste –

A whole can, not a half can…

I don’t believe in waste.

A friend gave me the recipe.

She said you ‘couldn’t beat it!’

There must be something wrong –

We couldn’t even eat it!

FROM MOM’S MEMORIES…

As seen in…

The Secret Restaurant Recipes Book (National Homemakers Newsletter, Pearl Beach, MI; January 1977, p. 4 & 6)

HERE ARE SOME TIPS ON HOW TO WRITE YOUR OWN RECIPES!

Most good cooks can whip up a culinary storm in the kitchen but, when it comes to putting a recipe on paper… they forget the basic rules of recipe writing. Remember, there’s a recipe for writing a recipe and it goes like this:

Always list the ingredients in the same order in which they will be used in the method. Some of the greatest dishes are lost in translation when the recipe is given with the ingredients out of order…

If you’re working with canned products, it’s easier to identify them as either ‘drained’ or ‘undrained’ in the list of ingredients, rather than take a complete sentence to direct the cook to do this in the method [instructions] portion of a recipe.

The method should be a double-check against the ingredients listed… It helps, too, suggesting what size utensils to use… [don’t] start to combine ingredients in a bowl that is… too small for the final result… Always give the size of the dish, pan, casserole, etc., in which the ingredients should be baked, cooked, [mixed,] etc.

Give accurate temperature and time for cooking or baking or chilling or freezing. Approximate time for cooking or baking should give the cook a five minute margin within which to work. [Using a Pyrex baking dish and not a metal baking pan requires a lower temperature for a longer period of time.] Identifying the color of a dish at various points of the cooking stages is helpful too. Beating time approximation should be given when it is essential to the success of the dish.

When you write a recipe for cookies and you are not certain how many it will make, you can approximate the yield by allowing one dozen cookies for every cup of flour used, if cookies are about 1-inch in diameter before baking.

Illustrations by Gloria Pitzer

Some recipes cannot succeed with substitute ingredients. Self-rising flour is one ingredient to be careful of when substituting without specifics. Butter can usually be substituted with margarine – but, in pie crust recipes, margarine makes a crust tough and heavy.

Lard may make a crust flaky, but it is difficult for many people to digest and is often greasy. Pure vegetable shortening, such as Crisco or Spry is best for pie crust shortening. ‘Shortening’ is a term used to identify fats or oils in a recipe. It can mean butter, lard, oil, margarine, etc.

If a recipe specifically calls for ‘sour cream’, don’t try to substitute homemade sour milk, as it may cause a failure. Many cheese product ingredients are interchangeable in baked side dishes and main dishes. But, substitutions can not be used in the case of pasteurized cheese spreads. Velveeta is most successful in most combinations, calling for a smooth and mild flavored dish.

Illustration by Gloria Pitzer

Baking powder and baking soda are NOT alike and should not be substituted, one for the other, unless [very] small amounts are called for that will not possibly affect the outcome [in which case, it could possibly be skipped, altogether]. Many bread recipes do call for both, yeast and baking powder; as well as soda, even though some may be reluctant to accept the combination.

Even the size of eggs used in a recipe can determine the success of a cake or souffle or another light dish. Use large eggs, unless otherwise specified – or use 2 small eggs for every large egg called for in a recipe or use 3 medium eggs for 2 large eggs.

Do not reuse solid shortening for deep frying unless it is within 48 hours of the original use. Even though shortening is refrigerated and strained, the solid shortening has a tendency to take on the flavor of the food previously fried in it – even potatoes. However, oil may be used over, up to 10 days or 2 weeks, if it is carefully strained after using, covered and immediately refrigerated until the next use.

Illustration by Gloria Pitzer

Do not mix food flavors with same oil – such as fish and, then, chicken or onions and, then, something else… The best suggestion for reusing oil is to reheat it no more than three times. Discard it and begin fresh the next time.

RESTAURANTS DO NOT ALWAYS COOK FROM SCRATCH

…Don’t be disappointed when you find that a duplicated recipe employs the use of prepared mixes, because that is the way today’s food service businesses do it. Most of what you eat in the corner diner – where the truck drivers stop for good, home-cooked [meals] – is the same basic food you would also be served in a fine hotel, supplied by the same food manufacturing firms that also stock our supermarkets with products for the homemakers. For instance, did you know that Ore Ida offers a large selection to restaurants of the same variety of potatoes that you probably buy from the frozen food counters of your local supermarket?

Cartoon written and illustrated by Gloria Pitzer

#NationalWomensEqualityDay

P.S. Today is also “Women’s Equality Day”!

On this day in 1920, almost 100 years ago, Congress passed the 19th Amendment to the Constitution, which granted women their voting rights. The Women’s Civil Rights movement had been decades in the making, before it finally came to fruition. For more information, check out these two websites: https://nationaldaycalendar.com/national-womens-equality-day-august-26/ & http://www.holidayinsights.com/moreholidays/August/womensequalityday.htm

Cartoon written and illustrated by Gloria Pitzer

IN CLOSING…

BBQ BEEF SANDWICHES, like A&W’s

By Gloria Pitzer, The Copycat Cookbook (Secret Recipes, St. Clair, MI; April 1988, p. 10)

Ingredients:

4 cups shredded, cooked beef roast (or round steak)

1 cup Heinz Ketchup

1 cup apple butter

1 cup Catalina dressing

¼ cup Heinz 57 sauce

2 TB Worcestershire

Instructions:

Combine all ingredients in a 2 ½-qt baking dish.

Cover tightly and bake at 375°F for 45 minutes or until piping hot.

Fill 8 hamburger buns and serve at once!

Photo from Mom’s “free recipes and ordering information” offer (Nov/Dec. 1987)

Gloria Pitzer’s Cookbook – The Best of the Recipe Detective is available, for sale, at $20.99 each through the publisher, Balboa Press, at https://www.balboapress.com/Bookstore/BookDetail.aspx?BookId=SKU-001062252; eBooks are also available for $3.99 at https://www.balboapress.com/Bookstore/BookDetail.aspx?BookId=SKU-001062253

DREARY QUEEN FROZEN CUSTARD

Illustration by Gloria Pitzer

DREARY QUEEN FROZEN CUSTARD

By Gloria Pitzer

As seen in Gloria Pitzer’s Cookbook – The Best of the Recipe Detective (Balboa Press; Jan. 2018, p. 257)

Here is an at-home imitation of the very popular soft-serve custard ice cream product that has made many restaurant names famous [since the 1950s]!

Ingredients:

3 1/8-ounce package vanilla pudding (NOT instant)

1 2/3 cup milk

1 egg yolk

2 tablespoons butter

½ pint whipping cream

a dash of salt

1 teaspoon vanilla

1/3 cup powdered sugar

2 egg whites

3 tablespoons corn syrup

Instructions:

Prepare pudding with milk and egg yolk beaten into it.

Stir mixture in medium saucepan over medium-high heat until smooth and mixture “just” comes to a boil.

Remove from heat at once and stir in butter until melted and smooth.

Chill pudding in freezer for about 45 minutes.

Beat together whipping cream, salt, vanilla and powdered sugar until very thick and stiff.

Beat chilled pudding with an electric mixer for 1 minute. Don’t mind the darkened coating on top of the pudding – that blends right back in when you beat it well.

Then, thoroughly STIR (do NOT beat) the whipped cream mix into the smooth pudding.

Transfer to a 6-cup freezer container and freeze until firm.

Break it up in a chilled, stainless steel or aluminum mixing bowl, using chilled beaters on an electric hand-mixer.

Beat egg whites, in a small bowl, until stiff but not dry; adding the corn syrup.

Set aside and beat the whipping cream mixture until smooth and creamy.

Fold egg white mixture into that, using lowest speed of mixer.

Freeze until firm enough to scoop. Makes 1 ½ quarts. Freezes up to 6 months.

Gloria Pitzer’s Cookbook – The Best of the Recipe Detective is available, for sale, at $20.99 each through the publisher, Balboa Press, at https://www.balboapress.com/Bookstore/BookDetail.aspx?BookId=SKU-001062252; eBooks are also available for $3.99 at https://www.balboapress.com/Bookstore/BookDetail.aspx?BookId=SKU-001062253