Big Boy-Style Cream Of Broccoli Soup

BIG BOY-STYLE CREAM OF BROCCOLI SOUP

By Gloria Pitzer, as seen in… Gloria Pitzer’s Cookbook – The Best of the Recipe Detective (Balboa Press; Jan. 2018, p. 118). [A revised reprint of Gloria Pitzer’s Better Cookery Cookbook (Secret RecipesTM, St. Clair, MI; May 1983, 3rd Edition).]

If you like Big Boy’s Broccoli Soup, this should please you – because it’s fast and practically “on target” in imitating theirs! You can cook your heart out if you like, making the smooth white sauce from scratch, seasoning it appropriately as the gourmet chefs would – or be a pantry-shelf chef and, in half the time, produce a smooth, rich, creamy soup that’s BETTER than theirs and as good as Big Boy’s!

INGREDIENTS:

10-ounce can each: cream of celery soup and cream of chicken soup

one half of a soup can full of mayonnaise

8-oz can mushrooms, undrained

14 ½ ounce can clear chicken broth

10-ounce package frozen chopped broccoli, thawed

2 tablespoons dry minced onion

4 slices of boiled ham (lunch meat), cut up

INSTRUCTIONS:

In top of a large double boiler, over simmering water, combine both soups with mayonnaise, stirring until very smooth.

Put remaining ingredients in a 10- or 12-inch skillet and simmer about 10 minutes, until broccoli is tender. Don’t cover it while cooking. Stir the broccoli mixture occasionally. When tender, stir it all into the creamed mixture, continuing to stir until piping hot.

Serve to 6. Leftovers can be refrigerated, if covered tightly, to be rewarmed within 3 days. Don’t freeze this because of the mayonnaise in it!

NOTE: If the soup is too thick, dilute it with Half-and-Half coffee cream – or another liquid, non-dairy creamer product – a few tablespoons at a time, to please you. The soup thins out quite a bit the longer it sits over the hot water. You can keep it warm over the hot water for up to an hour before serving it – but cover it to keep the surface of the soup from drying out.

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https://www.balboapress.com/Bookstore/BookDetail.aspx?BookId=SKU-001062253

See also…

Mondays & Memories of My Mom – Happy Hobbies

Beaumont Inn Cream Of Broccoli Soup

BEAUMONT INN CREAM OF BROCCOLI SOUP

By Gloria Pitzer, as seen in… Gloria Pitzer’s Cookbook – The Best of the Recipe Detective (Balboa Press; Jan. 2018, p. 118). [A revised reprint of Gloria Pitzer’s Better Cookery Cookbook (Secret RecipesTM, St. Clair, MI; May 1983, 3rd Edition).]

THE BEAUMONT INN (Harrodsburg, KY) has, for 4 generations of the Dedman family, been a favorite for their southern hospitality and cooking techniques. Prepared as it might have been in the days of the Civil War, their broccoli soup is quite like my Big Ploy version (see Index) with a few exceptions…

INGREDIENTS:

10-ounce can each: cream of celery soup and cream of chicken soup

one half of a soup can full of mayonnaise

4 slices of Kraft’s American Cheese (the kind that comes individually wrapped), cut up

14 ½ ounce can clear chicken broth

10-ounce package frozen chopped broccoli, thawed

2 tablespoons dry minced onion

INSTRUCTIONS:

In top of a large double boiler, over simmering water, combine both soups with mayonnaise, stirring until very smooth. Stir the cheese into the mayonnaise mixture.

Put remaining ingredients in a 10- or 12-inch skillet and simmer about 10 minutes, until broccoli is tender. Don’t cover it while cooking. Stir the broccoli mixture occasionally. When tender, stir it all into the creamed mixture, continuing to stir until piping hot.

Serve to 6. Leftovers can be refrigerated, if covered tightly, to be rewarmed within 3 days. Don’t freeze this because of the mayonnaise in it!

NOTE: If the soup is too thick, dilute it with Half-and-Half coffee cream – or another liquid, non-dairy creamer product – a few tablespoons at a time, to please you. The soup thins out quite a bit the longer it sits over the hot water. You can keep it warm over the hot water for up to an hour before serving it – but cover it to keep the surface of the soup from drying out.

#GloriaPitzersCookbook

https://www.balboapress.com/Bookstore/BookDetail.aspx?BookId=SKU-001062253

See also…

Mondays & Memories of My Mom – Happy Hobbies

Cheese Bread, Like Hudson’s

CHEESE BREAD, Like Hudson’s

By Gloria Pitzer

As pictured above, seen in her self-published cookbook, The Original 200 Plus Secret Recipes© Book (Secret RecipesTM, St. Clair, MI; June 1997, p. 17).

As printed below, seen in… Gloria Pitzer’s Cookbook – The Best of the Recipe Detective (Balboa Press; Jan. 2018, p. 154). [A revised reprint of Gloria Pitzer’s Better Cookery Cookbook (Secret RecipesTM, St. Clair, MI; May 1983, 3rd Edition).]

 

There was something special about lunch at the Eastland Hudson’s Basement Store lunch counter, when you were shopping there. They turned it into a locker room; and gone were those special sandwiches on that very special cheese bread they baked in their own kitchens!

INGREDIENTS:

1 cup warm water

1 package dry yeast

½ teaspoon sugar

4 cups flour

1 ½ cups shredded cheddar cheese

3 eggs

2 teaspoons unsalted butter

2 tablespoons milk

INSTRUCTIONS:

Place water, yeast and sugar in a small bowl. Stir once or twice; let stand 5 or 6 minutes until bubbly.

Combine 3½ cups of the flour with the cheese and 2 of the eggs in a bowl. Add yeast mixture and stir with a spoon until all the liquid has been absorbed.

Gather dough into a ball. On floured surface, knead for about 10 minutes, dipping your hands into the remaining flour, if necessary, to keep dough soft and elastic, but no longer sticky.

With 1 teaspoon of the butter, grease a bowl that’s 3 times the size of the ball of dough. Let the dough rise until doubled in bulk (for about 90 minutes.) Punch down and let it rise again.

Punch down, again, and shape into a 9-inch loaf for pan that has been greased with the last teaspoon of butter. Brush the top of loaf with remaining egg, beaten with the 2 tablespoons of milk.

Bake at 375°F for about 45 to 50 minutes or until golden. If you double the recipe, please add another extra package of yeast, giving you a total of 3 packages in a doubled recipe.

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https://www.balboapress.com/Bookstore/BookDetail.aspx?BookId=SKU-001062253

See also…

http://therecipedetective.com/2021/01/11/mondays-memories-of-my-mom-happy-michigan-day/

Hot Buttered Rum

HOT BUTTERED RUM

By Gloria Pitzer, as seen in… Gloria Pitzer’s Cookbook – The Best of the Recipe Detective (Balboa Press; Jan. 2018, p. 278). [A revised reprint of Gloria Pitzer’s Better Cookery Cookbook (Secret RecipesTM, St. Clair, MI; May 1983, 3rd Edition).]

Serve a cup of this brew with my Strawberry Nut Bread (see Index), the idea borrowed from The Country Inn of Berkeley Springs, West Virginia – where owner, Bill North, puts special emphasis on down-home cooking.

INGREDIENTS:

6 cups cider,

3 cinnamon sticks,

4 whole cloves and

1 slice of lemon (about ¼ inch thick),

12-oz light rum

4 tsp butter

8 slices of lemon (for garnish)

INSTRUCTIONS:

Combine [ingredients, as listed,] in a sauce pan. Bring it to a boil; then, simmer uncovered for 5 minutes. Pour hot cider through a fine mesh strainer. Discard pieces of lemon. Divide (at ¾ cup each) between 8 mugs, pre-rinsed in hot water. To each serving, add 1 ½ ounces light rum. Float ½ teaspoon butter atop each and add a twist of lemon to the rim of the cups [for garnish]. Serves 8 adequately.

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https://www.balboapress.com/Bookstore/BookDetail.aspx?BookId=SKU-001062253

See also…

Mondays & Memories of My Mom – Don’t Call Me Late For Dinner!

Buddy’s-Style Pizza

BUDDY’S-STYLE PIZZA

By Gloria Pitzer, as seen in… Gloria Pitzer’s Cookbook – The Best of the Recipe Detective (Balboa Press; Jan. 2018, p. 82). [A revised reprint of Gloria Pitzer’s Better Cookery Cookbook (Secret RecipesTM, St. Clair, MI; May 1983, 3rd Edition).]

 

[Buddy’s is] a Detroit-based operation that has, for years, enjoyed a singular success for its unusual crust. While their recipe remains a closely guarded secret, I couldn’t help but try to imitate it at home. After all, it’s a 100-mile round trip for me to have the real thing.

However, because I also like to avoid making yeast crust, it gave me a chance to experiment with a no-yeast recipe that can be mixed with a spoon and patted into a prepared pan – which, in this case, is made in a 10 x 15 x 1” jellyroll pan, Sicilian style. Our 16-year-old daughter could whip one up in no time, so surely the experienced cook can too!

CRUST INGREDIENTS:

½ cup mayonnaise

1 cup milk

½ teaspoon sugar

¼ teaspoon salt

1 teaspoon dry dill weed (optional)

1 teaspoon dried oregano leaves

¼ teaspoon garlic salt

2 ¼ cups self-rising flour (no substitute)

CRUST INSTRUCTIONS:

Combine all ingredients just as listed, using a sturdy spoon to mix well. Be sure every dry particle is completely moistened. Let the dough rest while you prepare the pan.

Here is the secret of the crust – first, grease a jellyroll pan, applying a generous coating of Crisco over the entire pan and then, spray it with a coating of Baker’s Joy or Pam.

This will give the bottom of the crust a rich, almost buttery texture without affecting the top part of the crust, which is what Buddy’s Pizza is all about! The top of the crust, should bake up just like bread if you do this. Preheat the oven to 350°F while you assemble the other layers for the pizza.

After preparing the pan, wash your hands with cold water and pat the dough evenly over the bottom of the pan. If the dough begins to stick the least bit to your fingers, wet your hands again, continuing to do so until the dough has been evenly patted over the bottom of the pan. Now, add the toppings, as listed below:

TOPPINGS, ASSEMBLY:

Spread two 8-ounce cans pizza sauce* over the crust

*OR use this homemade version: One 10-ounce can of tomato soup mixed well with ¼ teaspoon anise extract, ¼ teaspoon dry oregano leaves, ½ teaspoon garlic salt, ½ teaspoon onion salt and a dash of pepper.

Sprinkle ½ cup grated Parmesan over the sauce in an even layer.

Spread 8 ounces of shredded mozzarella over the Parmesan.

Spread 8 ounces of sliced pepperoni over the mozzarella.

Spread 8 ounces of canned mushrooms, drained, over that.

You also have the option of adding four slices of boiled ham, cut into matchstick pieces.

BAKING INSTRUCTIONS:

Bake at 350°F for 15 minutes, then increase the heat to 400°F for another 10 minutes or until toppings begin to bubble and cheese is well-melted. Let it stand for about five minutes before you attempt to cut it.

Serves 4 to 6 – OR one “starving” teenager!

#GloriaPitzersCookbook

https://www.balboapress.com/Bookstore/BookDetail.aspx?BookId=SKU-001062253

See also…

Mondays & Memories of My Mom – Don’t Call Me Late For Dinner!

Buddy’s-Style Pizza Sauce

BUDDY’S-STYLE PIZZA SAUCE

By Gloria Pitzer, as seen in… Gloria Pitzer’s Cookbook – The Best of the Recipe Detective (Balboa Press; Jan. 2018, p. 82). [A revised reprint of Gloria Pitzer’s Better Cookery Cookbook (Secret RecipesTM, St. Clair, MI; May 1983, 3rd Edition).]

[Buddy’s is] a Detroit-based operation that has, for years, enjoyed a singular success for its unusual crust. While their recipe remains a closely guarded secret, I couldn’t help but try to imitate it at home. After all, it’s a 100-mile round trip for me to have the real thing.

MIX TOGETHER, WELL:

10-ounce can of tomato soup

¼ teaspoon anise extract

¼ teaspoon dry oregano leaves

½ teaspoon garlic salt

½ teaspoon onion salt

dash of pepper

#GloriaPitzersCookbook

https://www.balboapress.com/Bookstore/BookDetail.aspx?BookId=SKU-001062253

See also…

Mondays & Memories of My Mom – Don’t Call Me Late For Dinner!

Big Boy-Style Spaghetti

BIG BOY-STYLE SPAGHETTI

By Gloria Pitzer, as seen in… The Second Helping Of Secret Recipes (National Homemakers Newsletter, Pearl Beach, MI; July 1977, p. 9)

INGREDIENTS:

1½-lbs ground beef

½ cup water

2-lb jar Ragu [Traditional] Spaghetti Sauce

1 envelope Lipton Onion Soup Mix (or the Beef & Mushroom Mix)

1 TB dehydrated green peppers

1 tsp minced, dried oregano (or ½ tsp oregano powder)

¼ tsp pepper

¼ tsp salt

10-oz can tomato soup

1-lb pkg. thin spaghetti

INSTRUCTIONS:

[In a large skillet,[ brown beef well. Remove half and put through blender with water, using on/off agitation. Blend until consistency of mortar or pulp. Combine with remaining beef in a 2½-qt saucepan and add everything [as listed], except spaghetti. Simmer for 35 minutes, stirring often.

Cook spaghetti per box instructions, draining well – but DON’T rinse! [It will make the sauce “runny”. Instead, coat spaghetti with 3 TB corn oil to keep it from being “sticky”.]

Spoon sauce over spaghetti on 4-6 individual serving dishes.

 

See also…

Mondays & Memories of My Mom – Mondays, Motivations, And Mentors

Hostess-Style Fudge Icing

HOSTESS-STYLE FUDGE ICING

By Gloria Pitzer

As seen in… The Original 200 Plus Recipes Book (Secret Recipes, Marysville, MI; June 1997, p. 14)

FUDGE ICING INGREDIENTS:

4 TB butter

1/3 cup milk

Dash of salt

4 TB dry cocoa [powder]

1-lb powdered sugar

1 tsp vanilla

FUDGE ICING INSTRUCTIONS:

Cook and stir first four ingredients until smooth. Remove from heat and beat in powdered sugar [a little at a time] and vanilla until smooth [again].

Refrigerate leftovers, covered… Or freeze to use in a few months.

 

Also see…

Mondays & Memories of My Mom – De-Stress With Happiness

Patter Paul Ounce Bar

PATTER PAUL OUNCE BAR

By Gloria Pitzer, as seen in… Gloria Pitzer’s Cookbook – The Best of the Recipe Detective (Balboa Press; Jan. 2018, p. 223). [A revised reprint of Gloria Pitzer’s Better Cookery Cookbook (Secret RecipesTM, St. Clair, MI; May 1983, 3rd Edition).]

INGREDIENTS:

½-lb butter or margarine

14-oz can Eagle Brand milk

2 tsp vanilla

2-lbs powdered sugar

2 pkgs (7-oz each) flaked coconut

12-oz bag semi-sweet chocolate chips

4-oz Nestle’s Milk Chocolate

3 TB melted paraffin

INSTRUCTIONS:

Combine butter or margarine with milk and vanilla, mixing well. Cover and refrigerate for 4 hours. Next, beat in powdered sugar, a little at a time, until quite stiff in texture. Then, work in coconut. Pat firmly into bottom of a greased jellyroll pan or 2 greased 9” x 13” x 2” pans. Chill until firm. Cut into 2” x 1” bars.

Over simmering water, in the top of a double-boiler, melt chocolate chips and Nestlé’s Milk Chocolate with melted paraffin until smooth.

Spear each bar with the tip of a knife. Dip to coat in warm chocolate, letting excess drip back into the pan. Air dry [on baking sheet lined with waxed paper]. Store at room temperature in a covered container for weeks. Keep away from humidity or steam.

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https://www.balboapress.com/Bookstore/BookDetail.aspx?BookId=SKU-001062253

See also…

Mondays & Memories of My Mom – Make A Plan

Shrimp Cocktail Sauce

SHRIMP COCKTAIL SAUCE

By Gloria Pitzer, as seen in… Gloria Pitzer’s Cookbook – The Best of the Recipe Detective (Balboa Press; Jan. 2018, p. 110). [A revised reprint of Gloria Pitzer’s Better Cookery Cookbook (Secret RecipesTM, St. Clair, MI; May 1983, 3rd Edition).]

INGREDIENTS:

1 cup bottled chili sauce

1 tablespoon bottled horseradish

1 tablespoon sugar

1 teaspoon lemon juice

¼ cup ketchup

1 tablespoon sweet pickle relish

INSTRUCTIONS:

Stir ingredients together, as listed, vigorously with a fork: Keep tightly covered and refrigerate up to 2 weeks. Makes 1 ½ cups of sauce.

#GloriaPitzersCookbook

https://www.balboapress.com/Bookstore/BookDetail.aspx?BookId=SKU-001062253

See also…

Mondays & Memories of My Mom – Yule-Solstice & Humbug-Festivus Days