Applebee’s-Style Oriental Dressing
By Gloria Pitzer, from her “Oriental Chicken Salad, Like Applebee’s” recipe found in her self-published cookbook, The Great Imitator’s Cookbook (Secret Recipes, St. Clair, MI; Oct. 1999, p. 3)
8-oz bottle Paul Newman’s Vinegar & Oil Dressing
14-oz can Eagle Brand Milk
1/3 cup water
1/3 cup white vinegar
Put all ingredients through blender until smooth. Makes 1 quart.
Coney-Style Hot Dog Sauce
By Gloria Pitzer, from her “Free Recipes & Ordering Information” sheets
2 lbs. ground beef
4 TB oil
2 envelopes onion soup mix
0.4-oz. envelope ranch dressing mix
2 cups hot, black coffee
6-oz. can tomato paste
1 TB each: chili & cumin powders
Brown beef in oil, using a large skillet on medium heat and crumbling it with a fork, until pink color disappears. Sprinkle on soup mix and dressing mix, then, add the coffee and stir well. Remove 1 cup of mixture to blender and blend on high speed until it looks like cement mortar. Return blender mixture to skillet and add the rest of the ingredients. Continue cooking for 30 min., uncovered, stirring occasionally. Spoon over hot dogs or serve like sloppy joes. Serves 6.
5-Alarm-Style Taco Sauce
By Gloria Pitzer; as seen in Gloria Pitzer’s Secret Fast Food Recipes (Secret Recipes, St. Clair, MI; March 1985, p. 16)
14-oz. can stewed tomatoes
6-oz. can tomato paste
8-oz. can tomato sauce
1/2 cup bottled Italian dressing
1 TB chili powder
1/2 TB cumin powder
1/4 tsp Tabasco sauce (or to taste)
Put all ingredients, as listed, into blender on high speed for 1 minute. Keep covered and refrigerated to use within 30 days. Freezes well, up to 6 months. Makes about 1 quart.
By Gloria Pitzer, from The Great Imitator’s Cookbook (Secret Recipes, St. Clair, MI; Oct. 1999, p. 56)
bottled hot sauce
Cut Wings at joint, leaving boney tip intact. Moisten in equal parts of melted butter and bottled hot sauce. Coat moistened pieces in flour. Fry in 4-inch deep, hot oil at 385F degrees for about 6-8 minutes or until browned and crispy. They’re greasy, but wonderful! Serve with bleu cheese or ranch dressing.
*FOR WILD HOT WINGS: add 1/2 tsp dry mustard and a dash, each, of black pepper and cayenne to each cup of flour when coating wings.
Glad Lobster Cheese Biscuits
By Gloria Pitzer, revised from her self-published cookbook, Make Alike Recipes (Secret Recipes, St. Clair, MI; Oct. 1991, p. 6)
1 cup milk
2 tsp. sugar (or sugar substitute equivalent)
1/3 cup mayonnaise (Hellman’s preferred)
2 1/4 cups self-rising flour
1/4 cup (4 oz.) shredded cheddar cheese
Combine first four ingredients in a 1 1/2 qt. mixing bowl, with electric mixer on high speed, for slightly less than a minute. Dough should be smooth and completely combined; not too thin or too thick. Work in cheddar cheese with a rubber spatula. Drop dough by spoonful, equally between 10 paper-lined muffin wells or on a greased baking sheet in mounds 1 inch apart. Drizzle 1 tsp. melted butter or margarine on top of each and dust with a little pinch of parsley and garlic powder or garlic salt (to taste). You can also sprinkle a tiny bit of additional cheddar cheese on top of each. Bake at 350F degrees for 25-30 minutes, or until golden brown and tripled in size. Cool in/on pan on a wire rack for 30 minutes. Makes 10 biscuits.
“New” Country Buffet-Style Sugar-Free Dessert
By Gloria Pitzer, as seen on her “Free Recipes & Ordering Information” sheets (2000)
1 cup cottage cheese
8-oz pkg. cream cheese
1/4 cup sour cream
2 small boxes sugar-free strawberry gelatin powder
1 envelope sugar-free strawberry drink powder (like Kool Aid)
8-oz tub Lite Cool Whip
In a big mixing bowl, beat cottage cheese on low speed, adding cream cheese in bits and beating well. Add rest of ingredients as listed, except Cool Whip, continuing to beat well and scrape sides of bowl with each addition. Fold in HALF of Cool Whip and set timer to beat for 5 more minutes. Divide mixture between 6 small plastic containers with tight-fitting lids. Divide rest of Cool Whip between the 6 containers. Cover and keep refrigerated up to 1 week. (Fat-free products may be substituted in the ingredients.)
This picture (above) is of an updated version, on Gloria Pitzer’s “Free Recipes & Ordering Information” sheets (1993), from The Copycat Cookbook (by Gloria Pitzer, 1988)
By Gloria Pitzer (1993)
1-lb bag coleslaw mix (or 3 cups shredded cabbage & 1/2 cup shredded carrots)
1 TB sugar
1/2 cup milk
1/3 cup each: sour cream, mayonnaise and Kraft Miracle Whip
a dash of Tabasco sauce (to taste)
Mix first 3 ingredients, together, in a bowl. Cover and refrigerate for 1 hour. Meanwhile, mix the rest of the ingredients together for the dressing. Add the dressing to the chilled slaw mix. Cover and refrigerate another hour before serving. Makes 6 sensible servings.
By Gloria Pitzer, The Great Imitator’s Cookbook (Secret RecipesTM, Marysville, MI; Oct. 1999, p. 31
2 C club soda
1/2 C light Cool Whip
1/2 C orange Tang powder
1/2 C dry creamer powder
8-10 ice cubes, smashed
Blend briefly, until it’s smooth and frothy. Makes 3 heavenly drinks!
NOTE: Other versions of this recipe have been printed in at least 14 of Gloria Pitzer’s cookbooks since 1977. The company for the original “Orange Julius” drink was VERY upset over Gloria’s imitation(s) of their product and kept threatening her with lawsuits unless she changed the name of her recipe(s); which, originally, had been called “Orange Judas” and first appeared in Gloria Pitzer’s The Secret Restaurant Recipes Book (Nat’l Homemakers Newsletter, Pearl Beach, MI; Jan. 1977) in 3 different versions. The many different versions that Gloria developed over the years to imitate the original have also been re-titled as “Orange Justice”, “Orange Brutus” (also “Strawberry Brutus”), “Orange Jeweless” and “Orange Glorious”. All of them make the same great tasting drink!