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!

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

French Fries

FRENCH FRIES

By Gloria Pitzer

As seen in Gloria Pitzer’s Cookbook – The Best of the Recipe Detective (Balboa Press; Jan. 2018, p. 16)

‘NOBODY DOES IT LIKE McDONALD’s CAN’ – [was] the popular television jingle that advertised some of the best French-fried shoestring potatoes to come down the pike in a long while. The French did not invent French fries – American fur trappers did. Potatoes were not well-thought of in the early days of this country. But, fur trappers would melt down bear grease in large open kettles over their campfires and, when the grease began to bubble, they’d spear chunks of their dressed game meat, roots and potatoes on the end of a sharply pointed stick, setting them in the hot grease to cook to the individual’s liking and then eat off the stick – much like modern-day shish kabobs or fondue.

TO MAKE FRENCH FRIES at home – long, white Russets work best! Peel and cut in half lengthwise. Place cut sides on a cutting board and remove a thin slice from each end, as well as from the rounded long-sides. You now have sort of rectangle blocks to work with. Slice these into 1/4-inch thick strips and place in a deep refrigerator container. Mix 1-quart water with ½ cup vinegar and pour over potatoes, repeating this process until you have enough to cover the potatoes. Cover and chill for several hours to draw out the starch that makes a fried potato hold the grease and become limp.

After chilling, drain them well on paper towels. Drop a few at a time, using a French-frying basket, into 425°F oil that’s at least 4” deep. A good combination is 1-pint corn oil to 1 cup Crisco, using as much as is needed for the amount you are preparing, keeping it 4 inches deep; and, if the oil is not hot enough, the fries will turn out greasy. Let the potatoes “Blanche” in the oil rather than fry completely, removing them after just one minute. Drop them on a cookie sheet and put in your freezer for 10 minutes. Return them to the oil to fry until golden brown and drain them well on paper towels. Salt them as you wish, which also helps to evaporate any excess grease on the finished potatoes. Most of the salt will fall off when the fries are transferred to serving plates.

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

Pancakes, like Perkins’

 

Recipe developed by Gloria Pitzer

PANCAKES, LIKE PERKINS’

by Gloria Pitzer

Ingredients:

12-oz can of 7-Up (or Sprite – diet or regular)

2 eggs

2 TB sugar (or an equal sugar substitute)

2 TB oil

3 C Bisquick

Instructions:

Put it all into a blender on high speed, using an on-off pulse to agitate for 2 minutes or until smooth. Let batter stand for 10 minutes before using it. Allow ¼ cup of batter for a 6-inch round pancake prepared on a hot, lightly greased griddle. Makes 16 pancakes. The batter freezes well, to use within 3 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

BARBECUED BABY CHICKEN LEGS

BARBECUED BABY CHICKEN LEGS

By Gloria Pitzer

As seen in Gloria Pitzer’s Cookbook – The Best of the Recipe Detective (Balboa Press; Jan. 2018, p. 91)

These are chicken wings, split at the joints, with the boney wing-tips discarded. Arrange them side-by-side in a single layer in a greased, shallow baking pan. Coat liberally in any barbecue sauce. Bake at 375°F, uncovered, for 20 minutes per pound of chicken (3 pounds will serve 6 to 8.) About every 10 minutes or so, apply additional barbecue sauce to the pieces as they’re baking, without turning them.

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

Kneaded Fudge, Inspired by Disney World’s

Kneaded Fudge, Inspired by Disney World’s

By Gloria Pitzer, The Original 200 Plus Secret Recipes Book (Secret RecipesTM, St. Clair, MI; June 1997, p. 9)

[*The ingredients of this fudge are similar to those of traditional penuche.]

Ingredients:

1 cup butter

2 ounces baking chocolate

1 cup brown sugar, well-packed

3 cups granulated sugar

1 cup milk

1/2 cup light cream

1/4 cup honey

Dash of salt

1 tsp. vinegar

1 tsp. vanilla

Instructions:

In an accommodating saucepan, melt butter and chocolate.

Stir in the next 6 ingredients, as listed, and bring just to a boil. Immediately, reduce heat, stirring and cooking at just below boiling point for 10 minutes. Then, cook without stirring, on simmer, for 2 more minutes or until it’s reached the soft ball stage (when a little fudge, from tip of spoon, dropped into cup of cold water, forms a soft ball.)

Remove from heat, stirring in vinegar and vanilla.

Let it cool for 1 hour, then, beat until it can be kneaded to a smooth consistency.

Shape into rolls, about 2 inches in diameter (or flatten into 2×2-inch “logs”. Wrap in wax paper and chill 12 hours before slicing.

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

PAN PIZZA CRUST

PAN PIZZA CRUST

By Gloria Pitzer

This easy pizza crust recipe is from one of Mom’s “free recipes and ordering information” sheets, given out in the late 1980s, and has only 3 ingredients – just stir & spread! A similar version to it can be found on page 54 of Mom’s self-published cookbook, The Best of Gloria Pitzer’s Better Cookery Cookbook (Secret RecipesTM, St. Clair, MI; Feb. 1990)

Ingredients:

12-oz beer (or Club Soda)

2 TB oil

2 ½ cups self-rising flour

Instructions:

Stir beer (or Club Soda) and oil together with a sturdy mixing spoon in a large bowl. Add flour and beat vigorously until smooth and moist. Dump dough into middle of Pam-sprayed, 12- or 13-inch, round pizza pan. Spread dough evenly with back of a large, wet spoon. (Note: Dipping spoon into cold water keeps the dough from sticking.) Use the spoon to patch any holes in the dough.

Bake the crust, empty, for 10 minutes at 400°-F; then, remove and, immediately, add your favorite sauce while it’s warm. Top with cheese and other favorite garnishments. Return to oven to bake for another 20-30 minutes or until toppings are bubbly, the cheese is melted, and the crust appears golden brown around its rim.

Cut to serve 4 – or one teenager!

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

Beautiful Biscuits, Better than KFC’s

Beautiful Biscuits – Better than KFC’s

By Gloria Pitzer

Ingredients:

2/3 cup real buttermilk

1/3 cup real mayonnaise

2 1/2 cups Bisquick, plus a little extra

Pam spray

Melted butter (enough to brush 8 biscuit tops twice)

Instructions:

In a 1 1/2-qt mixing bowl, with an electric hand mixer on medium-speed, beat together the first three ingredients, adding the Bisquick a little at a time and working in the last cupful with a sturdy mixing spoon until you form a soft dough.

Dip your hands in a bit of extra Bisquick to divide and shape dough into 8 patties; making each about 1-inch thick, and placing them close together in a Pam-sprayed 9-inch or 10-inch Pyrex baking dish.

Using a pastry brush, wipe all the tops with a bit of melted butter. Bake at 400-degrees (F) for 25 minutes or until golden brown. At once, after removing from oven, wipe the tops in a bit of melted butter again.

Makes 8 biscuits, which freeze well for 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

BIG BUCKET IN THE SKY! CHICKEN

 

Original illustration by Gloria Pitzer; edited by Laura Emerich

BIG BUCKET IN THE SKY! CHICKEN

By Gloria Pitzer

As seen in Gloria Pitzer’s Cookbook – The Best of the Recipe Detective ( Balboa Press, January 2018; 1st Printing, p. 88)

THE FRIED CHICKEN RECIPE that first called attention to my recipes nationally – through the ‘National Enquirer’, ‘Money Magazine’, ‘Catholic Digest’, ‘The Christian Science Monitor’, ‘Campus Life Magazine’ and, yes, even ‘Playboy Magazine’ – was this following combination of ingredients. The method is quite unorthodox and the original idea for developing it in this manner, came from a conversation I had with ‘Col. Sanders’ over the air with radio station WFAA in Dallas when I was a regular guest on a talk show with them for several months. We discussed the secrets of the food industry with listeners by phone from our homes. The Colonel was fascinated by the publicity I had received for my ‘Big Bucket in the Sky’ fried chicken recipe and agreed that I was on the right track if I’d add more pepper. He loved pepper! He also suggested browning the chicken in a skillet and, then, oven-baking it until tender to achieve a likeness more to the original recipe he had created in 1964. He told me to look around the grocery store for 1 packaged product to replace the 11 spices – which I did diligently – and discovered that powdered Italian salad dressing mix was the secret!

So, I set to work to revamp the recipe. My original recipe was quite close to the famous Colonel’s product, but the coating kept falling off – because, as he explained, I couldn’t get the oil hot enough. He liked peanut oil, himself, but suggested that I could achieve a similar result by using corn or Crisco oil – with 1 cup solid Crisco for every 4 cups of oil. He talked about the quality in his product changing after turning the business over to new owners.

When Heublein Conglomerate bought out the franchise, they paid a few million dollars for ‘The Colonel’s’ recipe and technique. It seemed unlikely that a home-kitchen-rendition of such a famous product could be had for the price of my book. But the letters came in – ‘best chicken we ever had’; ‘l-o-v-e-d that fried chicken recipe’; ‘our favorite chicken recipe – so, please don’t change it’; and ‘maybe the colonel should have YOUR recipe!’

Ingredients:

3 pounds of chicken fryer parts – cut small

2 packages Good Season’s Italian Salad Dressing mix

3 tablespoons flour

2 teaspoons salt

¼ cup lemon juice

2 tablespoons butter or margarine

1 ½ pints of corn oil

2/3 cup Crisco solid shortening

1 cup milk

1 ½ cups boxed pancake mix combined with: 1 tsp paprika, 1/2 tsp powdered sage and 1/4 tsp pepper

Instructions:

Rinse chicken and wipe pieces dry.

Make a paste out of the first five ingredients. Brush to coat chicken evenly with the paste…the underside as well. Stack pieces in a large refrigerator container, seal in foil and refrigerate several hours or, better yet, overnight.

1 ½ hours before serving, heat oil and Crisco, until melted, in a heavy saucepan. Put just enough of this into two large heavy skillets so that it covers the bottom of each 1-inch deep and just set the rest aside, as the oil will have to be replaced as you remove fried pieces and continue to fry more.

Dip each pasty chicken piece, 1st in milk and then in pancake mixture (having combined it as directed above with the last three ingredients.) Dust off excess mix and place skin-side down in the very hot oil mixture.

Brown the chicken on each side until golden. Then, place browned pieces in shallow baking pans, single-layered with skin-side up. Spoon remaining milk over pieces. Seal with foil on only 3 sides of the pan.

Bake for 40 minutes at 375°F or until chicken is fork-tender, basting with milk and pan drippings every few minutes. Remove foil and bake another 8-10 minutes or until crispy. Serves 6-8. Leftovers keep up to a week refrigerated.

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

 

Hopeless Twinkles – an Imitation of Hostess Twinkies

‘Hopeless Twinkles’ recipe developed by Gloria Pitzer

HOPELESS TWINKLES

By Gloria Pitzer (Feb. 1976, among Gloria’s “Original 200” recipes)

Filling Ingredients:

¼ pound (1/2 cup) butter or margarine,

½ cup Crisco or homogenized solid shortening,

1 cup granulated sugar,

¾ cup Pet or Carnation evaporated milk

1 tablespoon vanilla

Filling Instructions:

In a large mixing bowl, cream the butter for 5 minutes on medium speed. Add Crisco a little at a time. Cream another 3 or 4 minutes. Add sugar a little at a time while continuing to beat. Then add the milk (mixed, first, with the vanilla), beating and scraping the sides and bottom of the bowl. The longer you beat this, the better it becomes – but food processor preparations are also possible – timing depends on manufacturer’s directions for “creaming”. Mixture will “grow” in the bowl. Keeps refrigerated in covered container up to a month. Use as directed below with the cake “strips” for TWINKLES. Should fill about 2 dozen.

THE YELLOW-SPONGE-LIKE CAKE that I use is the same recipe that I suggest using for imitating at home the cake product from the company ‘nobody doesn’t like’ – who shall remain nameless – YOU can say it out loud… but I can’t!

Cake Ingredients:

3 large eggs

1 ½ teaspoons vanilla

1 cup whole milk

½ cup butter

1 ½ cups sugar

1 teaspoon salt

3 ½ teaspoons baking powder

2 cups all-purpose flour

Cake Instructions:

As listed, beat the ingredients in large mixing bowl on medium speed, beating 1 minute with each addition. Pour batter into 2 square, 8-inch, greased cake pans or Pyrex baking dishes (or a 13 x 9 x 2” pan.) Bake in preheated, 350°F oven for 30 to 35 minutes – for the 2 square pans – both pans in the oven at same time. For the oblong pan, bake 40 to 45 minutes or until toothpick inserted in center comes out clean. Cool cake in pan on wire rack. Best to use the cake when it is slightly frozen – about 30 minutes in the freezer. Cut cake into bars – 1.5 x 3.5”. Put bottom-side of each bar facing up on waxed paper. Spread bottom halves with the Twinkle Filling and put together with an un-frosted bar – sandwich style. Wrap in small plastic sandwich bags or snack-size bags. Seal and date. Freeze up to one year – or refrigerate up to 2 weeks. Makes about 24 cream-filled cakes.