Mondays & Memories of My Mom – Make the most of Summer

As always, happy Monday to everybody! Today is also National Penuche Fudge Day – so, happy Penuche Fudge Day and, if you can, enjoy a luscious piece somewhere; then, hashtag it on social media!

#NationalPenucheFudgeDay

According to Merriam-Webster.com, penuche is a fudge usually made of brown sugar, butter, cream or milk, and nuts. There’s also a great sounding recipe for a traditional penuche on a 2014 blog entry from Jennifer Buggica, “The Foodie Patootie”, at https://thefoodiepatootie.com/national-penuche-fudge-day/. I wish I could eat it – but, unfortunately it’s too sweet for my hypoglycemic system. I’ll have to work on a sugar-free, low-carb version, even if it won’t be a traditional penuche.

In the summer of 1976, Mom self-published a little cookbook, called The American Cookery Cookbook, of which the Henry Ford Museum bought some copies to put in its bi-centennial collection. That was the only cookbook, of Mom’s, in which I could find a copy of a traditional-style penuche recipe. Mom called her recipe ‘San Diego Penuche’.

However, Mom’s 1997 recipe for fudge like Disney World’s (see that recipe near the end of this blog) is very similar to a traditional penuche. About a month ago, I had shared with you a different recipe version, from Mom, for fudge like Disney World’s.

No matter where you go across North America – from a little German town in Michigan, called Frankenmuth, to See’s Candy shops in California to Walt Disney World in Orlando, FL to the Maple Leaf Village in Niagara Falls, Ontario – fudge is a tourism staple and the making of fudge, before our very eyes, has become an art form, as well as a form of entertainment for millions of North American tourists every year.

I can’t have fudge anymore because of my low-carb lifestyle AND hypoglycemia. I miss my carbs so much! Some sugar-free and low-carb versions of anything may still taste okay, but they’re just not the same, nor really as good! However, I can still reminisce about the real tastes as I watch the fudge-makers perform their magic shows through the big picture windows of all the little fudge shops in all the tourist areas I visit!

It’s still fun to watch them, live, transforming their thick, molten liquid creations – like the river flowing through Willy Wonka’s chocolate factory – by pouring the confections out of big vats and onto large, cold, marble slabs. Then, the fudge-makers fold the gooey mixture over and over again, cooling it and thickening it through the process, until they’ve formed long loaves of thick, sweet goodness to be sliced like bread. It doesn’t cost me any carbs to stand there and smell the sweet, sugary aromas – and reminisce about the flavors I remember from my childhood!

1970, Pitzer Vacation at Mackinac Island, MI

I have so many wonderful, childhood memories of family, summertime trips to popular tourist spots like Cedar Point (Sandusky, OH), Disneyland (Los Angeles, CA), Toronto and Niagara Falls (both, in Ontario, Canada). In addition, are our own beautiful “up north” Michigan destinations like Mackinaw City, Mackinac Island and Tahquamenon Falls. Everywhere we visited, there was usually a fudge shop at which to stop and see a fudge-making performance, as well as to buy some of their tasty treats.

An interesting story on the history of fudge and how it came to be a tourism staple, in the first place, can be found at https://www.chowhound.com/food-news/205844/how-did-fudge-become-a-staple-of-tourist-towns/. Another great article to check out, on the subjects of fudge and tourism, is called “Why does every Tourist Attraction sell Fudge?”, by Kat Eschner (Smithsonian.com; May 12, 2017), at https://www.smithsonianmag.com/smart-news/why-does-every-tourist-attraction-sell-fudge-180963152/.

1979, Pitzer Vacation at Niagara Falls, Ontario

Going through Mom’s old photo albums brings up so many more memories of our family, summertime vacations. Mom, almost always, was the one to photograph all those special moments; although, Dad would take a picture every now and then, so Mom could be in some shots as well. Back then, there weren’t “selfies” or digital cameras with the capabilities of capturing thousands of pictures!

Years ago, every shot needed to count because your roll of film was limited to a certain number of photos, and you didn’t know if any of them would come out right until you had the film printed – there was no instant viewing and deleting, like we can do now. Photo technology has come such a long, long way over the last 50 years.

I remember when Polaroid cameras and disposable cameras were the new, cutting-edge technology! Now your cell phone is an all-in-one-personal-assistant with a built-in camera to capture every “Kodak moment” as it happens! AND, not only that, but, now, you can also skip the whole printing process and still share your photos through the internet via emails and social media sites or, more privately, through text messages!

Mackinac Island Memories – Somewhere In Time

I would have to say, the Mackinac Island fudge shops are probably my favorite ones of all! And the summer vacations we spent on Mackinac Island were always the most memorable! Except for the smell of horse dung, baking in the summer heat, the island is actually full of many heavenly scents from the sugary confections being made in the fudge and candy shops to the wonderful aromas seeping from the island’s restaurants and bakeries to the heavenly scents surrounding all the beautiful gardens that are everywhere. Mackinac is a very nostalgic place – no cars are allowed on the island, so getting around it is usually done by foot, bicycle or horse in some manner.

Whether we stayed in Mackinaw City and visited the island all day or we stayed at the Grand Hotel, right on the island; it was always a magical trip back in time… especially the summer when the movie, Somewhere in Time, was being filmed there! What a special treat for all of us to experience! [NOTE: long before that, another movie was also filmed at the Grand Hotel. In 1947, Ethel Merman swam in the kidney-shaped pool of the Grand Hotel during the filming of This Time for Keeps. Thus, the pool was named after her.]

Photo of Gloria Pitzer, on the porch of The Grand Hotel, taken by Laura Pitzer, 1979

FROM MOM’S MEMORIES…

SOMEWHERE IN TIME – MACKINAC ISLAND [MI]

Our reservations were made in February, that year, to spend the Fourth of July week at The Grand Hotel on historic Mackinac Island in Northern Michigan. We had heard, when we arrived, that Universal Pictures was filming a movie with Christopher Reeve and Jane Seymour and that our 2-day stay at the hotel might be disrupted from the usual routine we were used to when we stayed there. The place was booked, and we were lucky to have those 2 days because other customers had canceled. The scene when we arrived was one of spectators and glamorous Hollywood activity in the lobby and on the grounds.

Paul was just teeing off at the green next to the golf pro shop, the next morning, when we heard a sympathetic moan from the beautiful leading man, himself, as he locked up his bike and headed across the street to the filming activity. I know I should have run after Christopher Reeve for his autograph, but I was in shock!

Later, in the hotel lobby, we watched the scene when Christopher Reeve checks into The Grand and, later, when he and Jane Seymour take a buggy ride away from the entrance of the hotel with Christopher Plummer looking on. Take the time to enjoy seeing the movie they were filming – we’ve seen it 4 times and can’t wait to see it again! It’s for everyone who has ever been in love – or who has ever visited lovely Mackinac Island, as we do every summer.

In one scene of the movie you’ll notice, on the main street of the village, a sign over a shop that reads ‘Murdick’s Fudge’, a recipe which I have coveted for years. Finally, after dozens of tests, I came up with the secret for purporting this product at home… It whips up in 5 minutes and, a week later, it’s still smooth and creamy. – Gloria Pitzer [from Gloria Pitzer’s Cookbook – The Best of the Recipe Detective (Balboa Press; Jan. 2018, p. 235)]

After Mom and Dad became empty-nesters, they bought a camper and traveled even more – being that it was much more affordable with only the two of them! Joining the Good Sam club was always one of their most favorite experiences. Mom had many scrap books full of photos and special keepsakes from all of their trips with the Michigan and Ohio chapters. Mom also wrote about her and Dad’s trips in most of her summer newsletter issues, especially about all the great new friendships they made everywhere they went. They always looked forward to the Good Sam “Jamborees”!

MORE FROM MOM’S MEMORIES…

GOOD SAM – CARING AND CAMPING

Needless to say, I can’t wait until we can begin our ‘motor-home camping’ again with our Good Sam friends. It’s our weekend vacation pleasure, May through October. Becoming part of the Good Sam organization is the best thing that has ever happened to us, where we could both enjoy mutual friendships and activities. Wonderful, caring people, who constantly remind us that ‘there are no strangers in Good Sam – only friends we haven’t met, yet!’ – Gloria Pitzer [from Gloria Pitzer’s Secret RecipesTM Newsletter (Secret RecipesTM, St. Clair, MI; May-June 1987, 126th issue, p. 3)]

MY “DIET” UPDATE:

On the first day of spring, I started a low-carb lifestyle (like the Atkins Diet). Thus far, it has been 124 days of no bread, pasta, rice, potatoes, sugar, most fruits – you know, all the good stuff… and, boy, do I ever miss the good stuff! It feels just like when I quit smoking cigarettes over 13 years ago. Absence does make the heart grow fonder – at least for a while! I must admit, I’m a carbohydrate addict!

In fact, I never realized how much I ate (and how little my husband ate) until I started this low-carb lifestyle/diet. I HATE waste and throwing out food! But, after I started my new lifestyle, I realized that I was the only one who had been eating up the left-overs, so food wouldn’t go to waste. It’s been difficult, learning to cook two, small, single meals at a time. I’ve been so used to cooking large portions for so long.

After starting this new lifestyle out at a daily carbohydrate limit of 20 grams, for a few weeks, I raised my carb-limit up to 25 grams a day and have kept it there so far. It seems to work for me. But, whenever I don’t keep track of my carb-intake, I go over my limit. I can feel its effects the next day, and it doesn’t feel good (such as an upset stomach and the shakes from a drop in my blood sugar level); plus, I re-gain a pound or two.

I mentioned in my last “Diet Update” that I had recently started using almond flour to make some Keto recipes. I still LOVE the 90-Second Microwave English Muffin! I like to turn my “slices” into a Monte Cristo sandwich for breakfast. It’s a little piece of heaven for about 9-grams of carbs!

I’ve also been experimenting with some of my favorite cookies and dessert recipes, using sugar-free and low-carb ingredient substitutions. I have developed a no-bake cookie concoction that can be panned up and cubed like fudge. I also like to use a no-flour, 3-ingredient, peanut butter cookie recipe that’s been around for years, substituting my own low-carb ingredients!

As of today, I’ve lost about 37 pounds! However, my “exercise regimen” is STILL not steady, to say the least! Nevertheless, I need to change that because I continue to not spend near enough time weeding my gardens or going for brisk walks. Thus, I won’t stop trying to make those things part of my already irregular, daily routine. My goal is to lose another 8-13 pounds, but I don’t have a deadline set. I’ll get there when I get there, but I WILL get there!

IN CLOSING…

Last month, I shared a version of Mom’s Disney World-Style Fudge from one of her free recipe and information sheets… Below is a different version of that recipe, as seen in Mom’s cookbook, The Original 200 Plus Secret Recipes Book (Secret RecipesTM, St. Clair, MI; June 1997, p. 9) – and its ingredients are more similar to those of a traditional penuche. Again, asking only for proper credit if you care to share it.

 

Mondays & Memories of My Mom – Copycat!

Happy Monday! I hope everybody is having an awe-inspiring, magnificently marvelous Monday!

As defined by Wikipedia, copycat refers to someone “who adopts, copies, imitates, mimics, or follows the same thing as someone” else. In fact, one of the lines of Wikipedia’s various examples of copycat says, “…reference to a recipe that tastes like a restaurant recipe or famous product purchased in a store”, just as Mom had started developing in the early 1970s. If anyone knows of another copycat, who started imitating famous restaurant and grocery products before my mom, please contact me! [https://www.facebook.com/TheRecipeDetective/ OR therecipedetective@outlook.com]

In one of my earlier blogs, Imitation, I reminisced about how Mom had always referred to herself as “the Rich Little of the food industry”, because she could imitate their famous dishes and products like Rich Little could imitate famous voices.

Additionally, according to Wiktionary, to imitate is to follow a model or pattern; or to make a copy, counterpart or semblance of something… OR, as it also mentions… to plagiarize, which is, basically, stealing someone else’s work and passing it off as one’s own.

I’ve previously discussed this subject in a couple of my other blog entries as well. Mom never knew what the companies actually used in their recipes, but she could create her own semblance of their products – that’s not plagiarism! However, there have been instances, over the years, of others blatantly stealing Mom’s work (sometimes word-for-word and sometimes changing a few words or exchanging ingredients, like flour, salt and baking powder instead of self-rising flour) and, then, passing it off as their own work!

I find it astounding, the number of “foodie” copycats who (since Mom introduced her first “copycat” cookbook, called Secret Restaurant Recipes, in 1976) have copied the ORIGINAL COPYCAT and all the subsequent copycats that have followed henceforth. Yet, I can’t find any type of written history on the subject of the “copycat recipes movement” – nor, in any other similar terms – yet, there’s no denying that the movement exists and, I think, it’s becoming a billion dollar industry!

I’m feeling inspired and frightened, all at the same time, to take up that challenge, myself – to write the history of copycat cooking – it’s like my mom is on my shoulder telling me, optimistically, to “go for it – it’s a ‘meant-to-be’!” Simply because, a couple of weeks ago, a friend randomly showed me a book, while we were sitting together at a backyard barbeque.

The book is called Ottissippi and it’s written by a local woman, Cheryl Morgan; who discovered there was an untold story of the history of the Anishinabe people in our Southeastern Michigan area. Thus, she decided to be the one to pull together all the bits and pieces of factual information she could find throughout our Great Lakes region and turn it into a beautifully told history. I was very impressed by her story.

But, that’s the kind of thing Mom would’ve called a “meant-to-be” event… it seems random at the time, but soon after you see the reasoning behind why that happened… as everything happens for a reason! I’ve been searching for a history on the “copycat recipes movement”, using various different terms and search engines; but, I have yet to find anything! Shouldn’t there be a written history on that subject – or is it just me, who feels that way?

 

Paul & Gloria Pitzer, Algonac, MI

When I was doing a search on the term “copycat recipes movement”, both, Bing and Google brought me SO MANY results on copycat recipes! Nevertheless, there were no articles or books on the subject of the “movement”. I am amazed that Mom’s name didn’t even come up on any of the first pages of results!

One of the rabbit holes I followed on Bing’s search results, led me to a “copycat recipes” term-search on Amazon.com. Out of 116 results (sorted by “Featured”), not one of Mom’s cookbooks came up until #46; which was her last cookbook, Gloria Pitzer’s Cookbook – The Best of the Recipe Detective (Balboa Press, Jan. 2018). Mom wrote and self-published a cookbook called, The Copycat Cookbook, in April 1988, which didn’t even come up in any of the first few pages of results! Likewise, when I changed the searched term to “secret recipes”, Mom’s last cookbook didn’t come up until #58 of more than 7,000 results (again, sorted by “Featured”).

Additionally, when I searched a similar term like “secret restaurant recipes” – which is the title of Mom’s self-published cookbook from 1976 (first edition, also known as “Book 1” in a series of 6) that I believe really kick-started the “movement”, in the first place; following Mom’s initial publishings of copycat recipes from famous restaurant dishes to fast food, junk food and grocery products – Mom’s cookbook didn’t come up until #183 of more than 1,000 results (once again, sorted by “Featured”).

The recipes in Mom’s “Book 1” had originated from her self-published newsletter, the National Homemakers Newsletter; which began in January of 1974, AFTER Mom had started developing a following of readers, in the early 1970s, from her syndicated newspaper columns, in which she first developed and printed some of her ORIGINAL copycat, make-at-home recipes for things like McDonald’s “Special Sauce” and Sara Lee’s Cheesecake.

Long story, short… newspaper advertisers kicked up a fuss… editor “strongly suggested” Mom go back to hum-drum brownie recipes… Mom quit and started her own publication, giving the public what they wanted; as she discovered from their requests, because there wasn’t any other source (at that time) from which to feed the ever-growing hunger for recipe secrets to imitate famous restaurant dishes, fast food, junk food and grocery products at home.

Mom has written her story, about being the Recipe DetectiveTM and how it all began, in many of her self-published books. It has also been told repeatedly by many reporters and talk show hosts over the decades, after she first fired up a lot of national attention, in the mid-1970s. It all began from requests by her readers, in the early 1970s; people who wanted to know how to IMITATE famous food products at home! However, following Mom’s first appearance on The Phil Donahue Show in July of 1981, the nation was more than just fired up – it exploded with the copycat recipes phenomenon!

Mom and Phil Donahue, 1993

Copycat recipe authors, whose names popped up on Amazon.com when I searched for the term “copycat recipes” (again, sorted by “Featured”), before my mom’s name ever appeared, included Lina Chang, JR Stevens, Todd Wilbur, Becky Bopp, Olivia Howard, John Andrews, Alexander Moretti, Bonnie Akins, Ron Douglas, Stephanie Manley, JP Brown, Samantha Schwartz, Nathan Isaac and David Pietras; plus, company names such as Six Sisters’ Stuff, Taste of Home, Prime Publishing and Publications International Ltd.

However, I have yet to find any “copycat foodie” who was published before my mom; nor any, since, who’ve given any kind of inspirational reference to her for having carved out this particular niche in the realm of recipes and copycat cookery. Mom was the ORIGINAL Recipe DetectiveTM, the trailblazing pioneer who began the “copycat recipes movement” in the first place. I may be biased, but I feel like, since it has become more than a movement (it’s a huge “industry”, now), some kind of recognition is due Mom for having carved out this niche in the first place – and it makes me, all the more, want to shout Mom’s story from the roof tops!

1985 Gloria Pitzer

Thus, I’m still feeling inspired to take up the challenge to write Mom’s biography, including a history of the “copycat recipes movement”. That’s kind of why I started this blog series, Mondays & Memories of My Mom, in the first place; to carry the torch for Mom’s legacy and to keep telling her story – to those who remember Mom as the Recipe DetectiveTM, to those who won’t admit to it because they’ve copied (sometimes plagiarized) the ORIGINAL copycat and to the newer, digital generation who probably doesn’t even know that there is a history behind the “copycat recipes movement” and it began with Gloria Pitzer!

Not too long ago, I was asked, by one of the talk show hosts Mom used to work with, why people like Todd Wilbur and Ron Douglas can get away with blatantly copying Mom’s work. The only answer I could find to that a few years ago, when Mom wanted to re-pursue Wilbur for plagiarism, was an online article called, “Recipes, Copyright and Plagiarism” by Jonathan Bailey (published March 24, 2015).

I thought the author gave a wonderful, easy-to-understand explanation of plagiarism – specifically among recipe writers – and how difficult it is to prove, let alone prosecute, the theft of someone else’s original work, especially in recipes, that’s being passed off as one’s own work. Such as Todd Wilbur did to Mom in the late 1980s; and which I discussed in an earlier blog, Mother, May I?

It’s not fair that people like that can get away with what I (and many others) would consider plagiarism, even if it is just borderline, by simply changing a few words or ingredients or measurements (like 2 TB, instead of 1/8 cup)… and seeking their own fame and fortune from it as well! Even Mom often stated, in her own cookbooks, that she could frequently come up with the same result by using different ingredients; as she often revamped her make-alike recipes to compensate for such things as ingredients that were no longer available, which prompted Mom’s homemade grocery recipes and subsequent cookbook.

Mom wrote in her book, My Cup Runneth Over and I can’t Find My Mop, about how her mom taught her certain cooking techniques; but, it was my Grandma Pitzer who, first, taught Mom how to make certain grocery products at home to save money (after she had married my dad and they were living with Dad’s parents for a short time).

Additionally, Mom, who was always a big fan of saving time and exertion, would often “revamp” her recipes to include “ingredient short cuts” (like using Mayonnaise in place of oil and egg or boxed cake mix in place of some flour and sugar ingredients). That’s how Mom came to develop her cookbook, Gloria Pitzer’s Mostly 4-Ingredient Recipes (Secret RecipesTM, St. Clair, MI; April 1986), which she reprinted in June 2002 because of the popularity that shortcut cooking had gained. That cookbook was my latest source for many of the newest “thank you” notes I added to the “Media” tab, yesterday, on this website.

#MediaFriends

1986 Apr – Gloria Pitzer’s Mostly 4-Ingredient Recipes

FROM MOM’S MEMORIES…

“COPYCAT COOKERY doesn’t limit you to traditional ingredients or old fashioned methods for recreating your favorite dishes at home and you’ll find, in my recipes, that I often use pantry-shelf products to replace several other ingredients… SIMPLE INGREDIENTS, but marvelous results, with a smidgeon of the effort that more complicated from-scratch recipes offer!” – Gloria Pitzer, Gloria Pitzer’s Mostly 4-Ingredient Recipes (Secret RecipesTM, St. Clair, MI; April 1986, pp. 41 & 65)

Illustration by Gloria Pitzer, 1986

Today, July 15th, is National Give Something Away Day!

SO, IN CLOSING…

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)… again, asking only for proper credit if you care to share it. Thanks!

PAN PIZZA CRUST

By Gloria Pitzer

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!

Mondays & Memories of My Mom – We all Scream for Ice Cream!

Happy Monday! Happy Canada Day! Happy summer! AND, last but not least, happy Creative Ice Cream Flavor Day!

The cold, wet, Michigan winter and spring is long gone – for now – and the “dog days of summer” are upon us! Let’s face it, occasionally it’s just too hot in the summer time to cook anything in the oven. So, on those days, why not eat out? …As in outside! Who doesn’t love backyard picnics with char-grilled food on beautiful, sunny, summer days?

FROM MOM’S MEMORIES…

At our house ‘eating out’ meant roasting hotdogs in the front yard. But, then, we didn’t know of many restaurants where 5 children, who hated green vegetables and spilled catsup on the tablecloths, were welcomed. I had to learn to cook by default…the way I saw it, as long as my husband could get marvelous fried chicken at home, why should he take me to Colonel Sanders’? – Gloria Pitzer [“No Laughing Matter”, This Cook is Rated X (or) Yes, Gloria! There Really is a Colonel Sanders (no date available)]

Personally, I don’t remember misbehaving like that! Maybe my two brothers were the culprits. But, in a way, I can relate to what Mom was saying! When my three kids were young and full of ADHD (one with an emphasis on the “H”), it was difficult to go to a sit-down-and-be-served-with-real-plates-and-silverware kind of restaurant.

Our special treats of “eating out” became picnicking in the yard or at a park, that is, weather permitting… if it was winter, it was always at a Burger King or McDonalds that had a designated play room/area for the kids to run around in between bites of their hamburgers and fries. It’s those rough winters that make us Michiganders appreciate the summer months even more than most others!

The Great Lakes region, in which I grew up and continue to live, is all about celebrating summer; especially after a long, hard Michigan winter! Any excuse for a yard party or backyard barbeque will do! I remember Mom & Dad taking all of us kids on boat rides up and down the St. Clair River, sometimes stopping along the way somewhere for a special ice cream treat! I can almost taste the Blue Moon ice cream now! I miss ice cream!

Photo by Gloria Pitzer, 1964

I have many great memories from my childhood of family, summer weekend vacations to places like Mackinaw City and Mackinac Island (MI), Cedar Point (OH), Tahquamenon Falls (MI), Niagara Falls (Ontario) and so on. Every year, while my siblings and I were growing up in the Algonac/Pearl Beach (MI) area, there were always picnics and various backyard barbecues to have or to attend. Our parents created so many awesome memories, about which we can happily reminisce – well, speaking for myself, anyway.

Summertime also had another special meaning for our family, as Mom and Dad’s first born and last born children – my oldest brother, Bill, and my younger sister, Cheryl – ironically, share July 3rd as their birthdays (9 years apart)! The rest of us, Mom and Dad included, have winter birthdays. Birthday traditions and memories that Mom created for each of us, as we were growing up, included our choice of birthday cake and icing flavors, as well as our choice of what we wanted to have for dinner. AND we, also, got to choose what TV shows we wanted to watch that night! That was always a really big perk way-back-when!

The Pitzer children in July around 1970 (left-to-right): Laura, Michael, Cheryl, Bill and Debbie

I continued those traditions with my own children and I still do cake, ice cream and a meal for each of them, even though they’re all grown up now. Every year, every birthday – we still have a family dinner (or lunch, depending on the schedule of the birthday person) to celebrate the event! They still get their choice of what they want for their birthday meal (homemade or eating out), what kind of cake (or brownies, or something else to represent the “birthday cake”) and what kind of ice cream. My oldest daughter, Tara, has carried on these traditions with her son, as well.

#CreativeIcecreamFlavorDay

#NationalCreativeIcecreamFlavorDay

Today happens to be the national observance of “Creative Ice Cream Flavor Day”! Great information about the celebration can be found at https://nationaldaycalendar.com/national-creative-ice-cream-flavors-day-july-1/ and https://www.nationaldaystoday.com/national-creative-ice-cream-flavor-day/. This day is annually commemorated to trying (and/or developing) a new flavor of ice cream. What a great idea for a hot summer day…unless, like me, you can’t have ice cream…at least, not the kind you can buy at the grocery store or at your favorite ice cream shop!

Illustration by Gloria Pitzer

As I said earlier, I miss ice cream! I remember, as a child in the early 1970s, going out to get ice cream for a special summer treat! Back then, the mind-blowing, multi-fruity flavor of “Blue Moon” ice cream was probably the number-one choice (at least for kids) in Michigan!

The beautiful, “Smurf-Blue” color was mesmerizing – and hilarious at the same time when it stained our lips and tongues blue for a little while! Searching for the history of when “Blue Moon” ice cream was first developed (which I had always thought was by a Michigan creamery like Hudsonville’s or Stroh’s Ice Cream), led me into a mish-mash of various claims of origin.

There are a lot of big, national food companies like Ben & Jerry’s, Frito-Lays and Mars, just to name a few; who run big PR campaign, asking the public to come up with new flavor ideas and, then, have a public-voting “contest” on the ideas through purchases of their favorite flavors – two words – marketing genius!

I can’t have ice cream anymore, due to my low-carb life style. Even the “Carb-Smart” brand has more carbohydrates than I want to spend on one small treat. But, I remembered that Mom used to make ice cream at home, with heavy whipping cream(whipped stiff), sweetened condensed milk, sugar, vanilla and other flavor enhancers; using only a mixer, instead of buying one of those kitchen gadgets you only use a couple times a year.

Heavy whipping cream is practically free of carbs, but not the sweetened condensed milk and sugar, nor some of the flavor enhancers. I did some experimenting of my own and found that a pint of heavy whipping cream, whipped stiff with 2 small boxes of sugar-free orange gelatin and a few drops of orange extract created a wonderful imitation of orange sherbet, once mixed and frozen. The whole thing was practically carb-free! However, I still have to remember “everything in moderation”!

I could do the same with any sugar-free gelatin and flavoring available. I wonder how root beer flavored ice cream/sherbet would taste! I’m continuing to do some homemade ice cream experiments this summer, using Mom’s recipe for homemade sweetened condensed milk but substituting in products that are more low-carb friendly. I will definitely let you all know if I come up with anything good to share!

Use the Twitter hashtags, #CreativeIcecreamFlavorDay and #NationalCreativeIcecreamFlavorDay, to post your own creative ideas for ice cream flavors on social media!

MORE FROM MOM’S MEMORIES…

Illustration by Gloria Pitzer

ICE CREAM SPECIALTIES

MANY OF THE GOOD MEMORIES we have of our own youth have been centered around situations in which we enjoyed a soda or a Good Humor on a stick… I can remember when the Boston Cooler came into popularity and when the ‘slush’ was offered at every 4th of July carnival or amusement park…

HOMEMADE ICE CREAM – WITHOUT AN ICE CREAM MAKER

Making ice cream at home can be simple and accomplished without the advertised gadgets for electric ice cream makers – or the kind that Grandma used with the rock salt and the hand-operated crank. In fact, just a freezer container and an electric mixer can give you a very good dessert product that will be reminiscent of any you enjoyed from a commercial food company…

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) – as well as, creamy, thick malts and milk shakes. These will remain favorites of an adoring public of loyal fans…

I must say, Sanders doesn’t just create chocolate delights – while they do have a large variety of products – the best things that they create are the memories!

Gloria Pitzer’s Cookbook – The Best of the Recipe Detective (Balboa Press; Jan. 2018, p. 256)

In closing…

The following summer rerun is from one of my earlier blogs, Made With Love.

Michiganders (especially southeastern ones) know all about the mouth-watering, luscious, milk chocolate delights put out by Sanders’ Chocolatiers! As their company slogan once said, “When it’s from Sanders, even a little is a big, big treat.” I have a lot of great family-time memories of when Mom made this special treat for all of us – and it was especially fun to help her make it too! I mean, who wouldn’t LOVE to lick that spoon when done? I remember, as well, when I made it for my own kids while they were little – and it was a big treat for all of us! Here is what Mom had to say in her original book, Gloria Pitzer’s Better Cookery Cookbook (Secret Recipes, St. Clair, MI; May 1983, 3rd Printing) about the Sanders Company; plus, her favorite make-alike version of their hot fudge sauce (as always, asking only for proper credit if you care to share it):

MORE FROM MOM’S MEMORIES…

SANDERS’ HOT FUDGE 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 radio show [found on WJR – Detroit]. Imagine my reluctance to share with his listeners my version of Sander’s hot fudge. 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 the hot fudge recipe 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.

HOT FUDGE SAUCELike Sanders by Gloria Pitzer

Recipe Number 1Mom’s favorite!

Ingredients:

14-ounce can Eagle Brand milk

14 ounces light corn syrup (use EB milk can to measure)

¼ pound butter* (*per the “free sheet” copy; the cookbook – as written in 1983 – calls for ½ pound)

12 ounces Nestlé’s milk chocolate candy bars – Do not substitute on brand of candy!

a few drops vanilla extract

Instructions:

In top of double boiler, over simmering water, combine all ingredients as listed, stirring about 15 minutes until smooth and melted. Cover and continue cooking for at least 30 more minutes, stirring about every 10 minutes. Cool and put through your blender in small portions, using on/off agitation on high speed until mixture is satiny-smooth. Makes 1 quart. Keeps refrigerated up to a month – reheat in top of double boiler over simmering water. Freezes well up to 6 months.

Media Friends of Gloria Pitzer, the Recipe Detective™

6/29/19

DEAR MEDIA FAMILY,

MANY HEARTFELT THANKS TO ALL OF YOU FOR ALL OF YOUR SUPPORT!

On behalf of,

Gloria Pitzer, ‘The Secret Recipe Detective’

#MediaFriends

It is as much a thrill for me, today, to hear somebody… request that ‘Gloria, The Secret Recipe Detective’ try to duplicate a recipe, as it was for me a decade ago when it all began. – Gloria Pitzer (May 1982) [*NOTE: That thrill continued to remain with Mom, for many more decades, until she passed away in January 2018.]

This tab is dedicated to all of those whom have made a ripple in Mom’s life as the ORIGINAL Recipe DetectiveTM. As I continue to come across more names in Mom’s writings, I will also continue to add their “thank you” notes and internet links (if I can find them) in my blogs and here, using #MediaFriends…as well as on social media! – Laura (Pitzer) Emerich

To all those who are reading this, please contact me, by email, at therecipedetective@outlook.com or through Messenger, on Facebook (@TheRecipeDetective), with your memories of my mom! I’d love to hear from you!

The following “thank you” notes are from page 4 of Gloria Pitzer’s Cookbook – The Best of the Recipe Detective (Balboa Press; Jan. 2018), with additional excerpts found, mostly, in My Cup Runneth Over and I Can’t Find My Mop (Secret RecipesTM, St. Clair, MI; Dec. 1989); followed by some other publishings, as well as, where Mom has mentioned these stations, shows and hosts.

Illustration by Gloria Pitzer

THANK YOU, AGAIN, TO…

 …Bob Allison & his “Ask Your Neighbor” radio program, formerly on WWJ-Radio (Detroit, MI) and WEXL-Radio (Royal Oak, MI; 1340 AM). Now, you’ll find Bob on WNZK-Radio (960 AM; Detroit, MI) with his son, Rob Allison. The “Ask Your Neighbor” show has been broadcasting since 1962!

[Thank you] for your moral support and interest in my research and development of recipes that imitate restaurant and commercial food products. You’ve been a great friend over the years! – Gloria Pitzer (1982)

“ASK YOUR NEIGHBOR!” – I called [Bob] frequently with answers to his other listeners’ recipe questions, until I became ‘a regular’ on the show. With Bob’s generous help in mentioning my monthly newsletter, my subscriptions began to climb… I was finally showing a profit! That gave my husband, Paul, some relief from his skepticism that I would eventually outgrow my obsession with writing… From Bob Allison’s listeners alone, Paul and I had received over 1,000 letters in one day! [Gloria Pitzer’s Cookbook – The Best of the Recipe Detective (Balboa Press; Jan. 2018, p. 9)]

Art Lewis and his “Listen to the Mrs.” program [and cohost, Sue Smith] on WSGW-Radio in Saginaw, MI – which has been on the air since 1952… and also to Fred Krell [RIP], program director at WSGW-Radio, who had originated the early “call-in” talk shows, “Listen to the Mrs.” and “What’s Your Opinion?”

[Thank you, all, for being great friends over the years! – Gloria Pitzer]

Mom with Sue Smith at WSGW-790, Saginaw MI

DEAR FRIENDS – The best part of April [1995] will be our bus trip to Branson, Missouri with ‘The Art Lewis Tour’. Art is the co-host of my every Tuesday radio visits on WSGW-Radio (Saginaw, MI)…Paul and I haven’t been to Branson in 8 years. The best part…we aren’t doing the driving…Art is! And we’ll be in the company of so many new friends! [From the introduction, on the cover of Mom’s Spring-1995 newsletter, Secret Recipes Quarterly.]

…Warren Pierce of WJR-Radio (Detroit, MI) and “The Warren Pierce Show”, which has been on the air since 1976! Also…Bob Hynes and Jack Mindy, each, of WJR-Radio fame (Detroit, MI).

[Thank you] for putting me in touch with some of the most responsive and enthusiastic listening audiences. – Gloria Pitzer (1982)

Warren Pierce of WJR-Radio, (Detroit, MI) was one of my first radio friends with whom I would visit on the air regularly, giving out recipe secrets from the food industry. When Warren had an evening show, we found that the listeners’ responses to the famous “make-at-home” recipes prompted some very interesting challenges…my visits, on the radio, with Warren Pierce are still among my favorite experiences in my recipe investigations. I would rather do a radio show with Warren, in fact, than television with anyone else. [Gloria Pitzer’s Cookbook – The Best of the Recipe Detective (Balboa Press; Jan. 2018, p. 254)]

…Jim White [RIP], Ann Keefe [RIP] & Art Fleming [RIP] of KMOX-Radio, St. Louis, MO…

[Thank you] for all the great years we visited on the air, sharing secrets of some giants in the food industry with your nationwide audience. – Gloria Pitzer (1982)

In the Mid-West (especially in the St. Louis, MO area), one of the most-often requested recipe secrets from my visits with KMOX-RADIO was for Steak and Shake’s chili. On my way to Los Angeles in March of 1982, I had to change planes in St. Louis and had some lay-over time in which to visit some of the area and get a good bowl of chili! The trip was well worth it! … Some of the radio shows that I took part in were on-the-air at midnight, especially my favorite visits with KMOX in St. Louis and WGY[-Radio] in Schenectady. [Gloria Pitzer’s Cookbook – The Best of the Recipe Detective (Balboa Press; Jan. 2018, p. 54)]

Bob Cudmore of WGY-Radio, Schenectady, NY [1980 to 1993 night time talk show host for “Contact”… and to his predecessor Bill Miller!]

…for whose listeners have become good friends over the many years of our radio visits with your wonderful audience…[Thank you!] – Gloria Pitzer (1982)

ONE OF MY FAVORITE radio visits, on a monthly basis (and sometimes more often than that) was with a Schenectady station [WGY-Radio]. Originally, I worked with Bill Miller, whose…show [called ‘Contact’] drew a good following. It was because of Bill’s interest in the nuns of St. Claire, an order in New York state, who baked a delicious cheesecake and sold it to raise money for the poor, that I was first asked to duplicate the recipe…It was a real challenge. Eventually, however, we did come up with our own version and it was a divine experience, which I called ‘Blessed Cheesecake’.

Bill Miller left WGY and was soon replaced by Bob Cudmore, who had [previously] worked with me… at a Pittsfield, MA station. I continued on with ‘Contact’ for a long while, until…around Christmas of 1988. [My Cup Runneth Over and I Can’t Find My Mop (Secret RecipesTM, St. Clair, MI; Dec. 1989, p. 60)]

Ralph Story [RIP fellow Michigander] of KNX-Radio (1070 AM), Los Angeles, CA. AlsoJackie Olden, Mel Baldwin and Melinda Lee on KNX’s “Food News Hour” [Source: My Cup Runneth Over and I Can’t Find My Mop (Secret RecipesTM, St. Clair, MI; Dec. 1989, p. 58)]

[Thank you] for introducing me to your west coast audience, which offered me many new restaurants to investigate. – Gloria Pitzer (1982)

…Bob Barry of WEMP-Radio, Milwaukee, WI (1976-1979)…

…whose newsletter to…radio personalities included notes of my progress and opened many doors for me…[Thank you!] – Gloria Pitzer (1982)

Paul Harvey, broadcaster for the ABC Radio Networks

[Thank you] for [your] kind words about my work. – Gloria Pitzer (1982)

…Michigan’s [Nat’l] Federation of Press Women

…[Thank you] for MANY years of meaningful membership. – Gloria Pitzer (1982)

Marian Burros, Food Editor of “The Washington Post” and author of Pure and Simple

[Thank you] for your encouragement and enthusiastic endorsement as Food Editor of ‘The Washington Post’, making my research of the food industry’s secrets an exciting and interesting labor of love. – Gloria Pitzer (1982)

Ed (& Sydney) Busch of WFAA-Radio, Dallas, TX (1976-1982, hosts of “America Over the Weekend”)…

[Thank you for your priceless contacts and wonderful audience!]

Illustrations by Gloria Pitzer; edited by Laura Emerich

KSL-News Radio, Salt Lake City, UT…

Toby Gold of WSAY-Radio, Rochester, NY

…Toni Harblin of WTNY-Radio, Watertown, NY

…Bunny Morse of WCMY-Radio, Ottawa, IL (and “The Morning Mix”, currently hosted by Maggie Frost)

Pat Rogers of WOAI-Radio, San Antonio, TX – host of the show, “Cover Story”

[Thank you all for all of your past support!]

Eddie Schwartz of WGN-Radio, Chicago, IL – founder of the Good Neighbor Food Drive that continues on today.

Bob Sweeney of WHIO-Radio, Dayton, OH [FYI: Dayton is where Phil Donahue’s show originated.] AlsoLou Emm [RIP] of WHIO-Radio

“PM Magazine” and their television crew in Detroit (at WJBK-Detroit as “PM Magazine Detroit” and “PM Detroit”)…

[Thank you] for having created new interests in my recipes. – Gloria Pitzer (1982)

The Phil Donahue Show and its amazing television audience!

Carol Haddix, Food Writer at the “Detroit Free Press”, 1971-1977 & Food Editor at the “Chicago Tribune”, 1977-2011…

[Thank you] for an over-whelming response to my “Eating Out at Home” ideas. – Gloria Pitzer (1982)

Rosanne Robinson, who found my Facebook tribute page for Mom (@TheRecipeDetective). She said, in part, that Mom was a regular guest on her radio show at WMB-Radio, adding, “she was my favorite guest and a guarantee my mom would listen too!”

Thank you, Rosanne, for your messages and memories of my mom! Keep in touch!

The names for these NEW “thank you” notes that follow, were collected from Mom’s book, My Cup Runneth Over and I Can’t Find My Mop (Secret RecipesTM, St. Clair, MI; Dec. 1989, pages 58-61)]. All of these stations, talk show hosts and reporters contributed to the ripples of success for the Recipe DetectiveTM. Therefore, on behalf of my mom and our family, I want to say a big “THANK YOU” to…

KSDO-Radio, San Diego, CA

WBKV-Radio, West Bend, WI

WFIR-Radio, Roanoke, VA

…Andy Thomas of WVOC-Radio, Columbia, SC

…Carol Arnold of KTOK-Radio, Oklahoma City, OK

…Marty Kaye of WIBA-Radio, Madison, WI

Jan Michaelson of WHO-Radio, Des Moines, IA [NOTE: Jan had, also, previously worked with Mom out of a Cincinnati radio station, but I couldn’t find the call letters for it.]

…Jeff Pigeon of WIBC-Radio, Indianapolis, IN

…who, after talking to me for only 5 minutes, had so inspired his listeners to want to try our recipes that we received nearly 1,000 letters within 2 days after the radio visit…[Thank you for having created new interests in my recipes.] – Gloria Pitzer (1989)

Kevin McCarthy of KLIF-Radio, Dallas, TX

Bob Lee of KSL-Radio, Salt Lake City, UT

…JB Miller of WKRC­-Radio, Cincinnati, OH (1989) [NOTE: JB Miller, of “Miller in the Morning”, was previously from a West Virginia radio station in 1976/1977 when he first worked with Mom.]

Preston Westmoreland and Pat McMahon of KTAR-Radio, Phoenix, AZ…

[Thank you for your long-time holiday friendship! – Gloria Pitzer]

…Mike Donovan of WSTV-Radio, Steubenville, OH – Host of “Open Mike”

Kathy Keene of WHBY-Radio, Appleton, WI

Gloria Pitzer, Recipe Detective

Margie Kreschollek of WSUB-Radio, New London, CT…

‘The Microwhiz’…a new radio visit I thoroughly enjoy…[as she] takes my conventional recipes and converts them to ‘micro’ cooking in no time at all! [Thank you for having created new interests in my recipes!] – Gloria Pitzer

Jim Warren [RIP], host of Moody Radio‘s “Prime Time America”

…Beth Albright of WISN-Radio, Milwaukee, WI

…Tim Regler of KLIN-Radio, Lincoln, NE

…Dennis Elliott of WMFR-Radio, High Point, NC – host of the “Opinion Please” show

…Dan Leonard of WEBR-Radio, Buffalo, NY…

I was honored to be one of your last guests when you left that station…[Thank you for having created new interests in my recipes.] – Gloria Pitzer

Good Sam RV Club (MI & OH Branches)

Thank you for giving me the opportunity to meet with and talk to people from all over the country, relative to their recipe interests and food needs… Since our camping experiences with…’Good Sam’, [Paul and I] have truly adopted their slogan, ‘In Good Sam, there are no strangers – only friends we haven’t met yet!’ – Gloria Pitzer (1989)

“The Noon News”, on WDIV-TV, (Channel 4) Detroit, MI

Mother Jones Magazine, created in 1976, in the spirit of Mary Harris Jones, is an award winning magazine of investigative journalism that did a story about Mom in its inception.

Julie Greenwalt of People Magazine, who…

…called and asked me to think about those typical things that happen here, which they could photograph to accompany the story she was writing about us…

Everyday…things, here, are quite unpredictable! Mostly, it’s a day filled with pleasant interruptions – such as the grandchildren dropping by to see us for a few minutes or a radio station calling and asking me to fill in at the last minute! [Thank you! – Gloria Pitzer, My Cup Runneth Over and I Can’t Find My Mop (Secret RecipesTM, St. Clair, MI; Dec. 1989, p. 94)]

Dick Syatt, of WRKO-Radio, Boston, MA (host of the “Hotline” show) –

I remembered what Dick Syatt, one of our radio friends, had told me about finally getting everything you ever wanted, when he said, “Hell is God, giving you what you thought you wanted.” Sometimes we need to have something, lose it and get it back again, before we can really appreciate what we have. I had that chance and I am so glad for it… Thank you! – Gloria Pitzer [My Cup Runneth Over and I Can’t Find My Mop (Secret RecipesTM, St. Clair, MI; Dec. 1989, p. 96)]

…CR Powers and Loren Mitchell on AGM-Radio, Santa Fe, NM – where Mom shared her sister’s recipe (my Aunt Hazel) for her awesome appetizers, which she called “Hot Dog & Bacon BBQ”.

Bob Talbert [RIP] of the Detroit Free Press fame, along with our condolences to his surviving family and friends. Mom often talked about his helpful boosts in getting her name out to his readers with the wonderful plugs he gave her products. Bob Talbert and Mom had a delightful friendship over the years, and she was quite saddened by his passing in 1999. Bob mentioned Mom’s first cookbook in one of his 1973 columns, where he referred to it as being great “…for a buck-and-a-half-and-a-belly-laugh” per page!

John Owen, Seattle Post-Intelligencer – Published March 1, 1994 – wrote…COLONEL SANDERS’ ORIGINAL RECIPE was pressure-cooked in oil. The spicing is supposed to be a secret. One researcher concluded there are only four “secret herbs and spices” in the late colonel’s recipe. Another…The Recipe Detective…offers an excellent approximation but contains 11 herbs and spices. And it’s probably better for you because it is oven-cooked. Gloria Pitzer calls it “Colonel Sanders-Style Chicken.”

1986 Apr – Gloria Pitzer’s Mostly 4-Ingredient Recipes

7/14/19 MORE THANK YOU NOTES TO…

[The following names are all from Gloria Pitzer’s Mostly 4-Ingredient Recipes (Secret RecipesTM, St. Clair, MI; April 1986)]

…Al Holzmeier of KIRX-Radio in Kirksville, MO…

[…who] always tried to stump me when we did the regular broadcast for Hy-Vee Supermarkets. Al and I would take a look at the advertised specials for the week in the Hy-Vee markets and Al would challenge me, on the air, to come up with a short recipe that incorporated the advertised food items into a special dish.

…Perry Wright, host of “Nightline”, on WTRX-Radio in Flint, MI…

[We’ve] had some interesting questions from his listeners, but one intrigued me for the Cherry Dumplings, as…served…in a little café in Traverse City (about a block north of the Milliken Department Store…[unfortunately, the restaurant closed] after years and years of being one of the favorite places in Traverse City.

Ellen Schenk of KFRU-Radio (1983-1991) in Columbia, MO… now [1992 – Present], she’s a co-host of “Kansas City’s Morning News” on KMBZ-Radio in Kansas City, MO…

[We] had some very interesting radio visits with her [Columbia area] listeners and, on one occasion, a listener requested the chewy, chocolate chip bars that only the professional bakeries seemed to know how to make – and, of course, wouldn’t share the secret! [You know I can’t keep a secret!]

…Mark Murray of WAMJ-Radio in Mishawaka, IN [former AM-1620 & AM-1580 in South Bend, IN]…

[We] keep his listeners up to date on the secrets of the recipe world every now and then; and the letters we receive from Mark’s audience always invite a challenge [like] The Meadow Club in Rolling Meadows, IL [that] served a drink that one listener was simply crazy about [the Miami Express Meadow Club Cocktail]!

…Art Dineen of WPLP-Radio in the St. Petersburg-Bradenton area (FL)…

[Who] has introduced me to the taste favorites of Florida and each radio visit with his listeners gives me another secret to try and crack!

Jim Pilgrim [RIP] of Alberta Lea-Radio in Alberta Lea, MN and of KGHR-Radio in Austin, MN [where he hosted “House Party”]…

[We] recently shared some holiday recipes with his [Alberta Lea] listeners and the letters that we received from Jim’s audience were very enthusiastic… [Additionally, his Austin] listeners must have enjoyed my last visit with them because we were opening mail of approval for days afterward!

Bruce Allen [RIP] of WEBR-Radio in Buffalo, NY…

…one of the stations that carries “The Ed Busch Show” and [it’s] where I visit regularly. A recent visit…prompted a caller to request a good steak marinade [for which I gave my Steak Marinade recipe.]

John Michael [RIP] of CKTB-Radio in St. Catharines, Ontario (Canada)…

…[who] has been calling me for years to visit with his listeners in the Toronto-Niagara area. The favorite recipe [request] of his listeners is for the barbeque sauce like they serve at The Swiss Chalet – a favorite of mine, too!

Don Burley [RIP] of KMBZ-Radio in Kansas City, MO…

…[whose] listeners asked for interesting ideas for taking the monotony out of mealtime with good side dishes [like my Green Rice recipe]!

Bob Riggins [RIP], host of the “Morning Report” on KTOK-Radio in Oklahoma City, OK…

[Thank you for all of your support!]

…Cathy Shay of WOR-Radio in New York City, NY…

…[who] thought [my recipe for ‘Cool Whip & Cake Mix Cookies’ and ‘Frosting Cookies’] were unique because even a ‘non-cook’ could make them with ease!

ENCORE THANK YOUs TO…

…WSGW-Radio in Flint, MI

[encore/repeat] Ed Busch in Dallas, TX [1984 – 1986 host/producer of the “Ed Busch Talk Show”, a national call-in talk show, in joint venture with the Associated Press and carried by their network.]

…[he and his wife, Sydney] have been inviting me to talk with their listeners for over 10 years – originally through the Dallas station [WFAA-Radio] and, now… When I recently visited with [Ed] on the air for 2 hours, I met the most wonderful listeners, coast-to-coast. Always, a former Detroiter will call and ask me to give my version of the famous Sanders’ Hot Fudge Sauce, which Ed always emphasizes is the most incredible, most unique topping you’ll ever find anywhere! My ‘Secret Fast Food Recipes’ book devotes [about] 16 pages to the Sanders’ company…

[encore/repeat] Andy Thomas of WWKB-Radio in Buffalo, NY… and later, WVOC-Radio, Columbia, SC…

…the 50,000 watt station puts us in touch with listeners from all parts of Ontario, Canada and [the state of] New York. The requests from Andy’s listeners have kept me on my toes for many years and especially when it comes to the Buffalo-area specialties [like Buffalo Wings]!

[encore/repeat] Kathy Keene of WHBY-Radio in Appleton, WI…

…[We] have shared recipe secrets with her listeners for a long time and their requests reflect the need to cut out the lengthy list of ingredients and get right to the heart of the matter. Some of the favorite recipes requested by Kathy’s listeners include an array of wonderful, but simple to make dishes [like my Summer Cheesecake]!

[encore/repeat] Pat McMahon of KTAR-Radio in Phoenix, AZ…

…I was delighted to hear from a gentleman who wanted [my recipe for] Strawberry Pie, like the Fogcutter’s in Port Huron [MI].

[encore/repeat] Warren Pierce, host of “The Warren Pierce Show” and “Mid-Day Magazine” on WJR-Radio in Detroit, MI…

…[whose] ‘Mid-Day Magazine’ show… always brought me special requests for dishes served by restaurants of the area, which were no longer around or had changed their menu offerings so that some favorites were no longer available… [like] the chicken pot pie [that] JL Hudson’s dining room served in their downtown Detroit store.

[encore/repeat] Toni Harblin of WTNY-Radio in Watertown, NY…

…[whose] listeners share my enthusiasm for the abbreviated recipes that take the task out of cooking and make it more of a joy than a job!

[encore/repeat] Ellen Schenk of KFRU-Radio in Columbia, MO…

…[whose] listeners were asking about the Flag Ship Rum Buns from the Washington, DC restaurant; and I found a beautiful recipe for them…it had over 18 ingredients… So, I invented an abbreviated version and they loved it!

[encore/repeat] Bob Lee of KSL-Radio in Salt Lake City, UT…

…[whose] listeners also asked for interesting side dishes ideas for taking the monotony out of mealtime [like my Fried Rice recipe, with shrimp, pork and mushroom variations]!

[encore/repeat] Jackie Olden and Mel Baldwin, hosts of the “Food News” show on KNX-Radio in the Los Angeles-Hollywood area (CA)…

…[who] always made me feel at home. Among the many requests from Jackie’s listeners were those for a basic, abbreviated spaghetti sauce recipe [for which I gave them my ‘Port Wine Spaghetti Sauce’ recipe, with variations for a meat sauce and a mushroom sauce].

STAY TUNED…MORE TO COME…

Fudge, like Disneyland’s and Disney World’s

Disneyland/World-Style Fudge

By Gloria Pitzer (1996-1997 “Free Sample Recipes” sheet)

Ingredients:

1/4 cup milk

1/4-lb. butter

1/3 cup Hershey’s Cocoa powder

1-lb. powdered sugar

Instructions:

Place ingredients, in order as listed, in a 1 1/2-quart Pyrex bowl, but do NOT stir.

Put the bowl, as is, in a 350°F oven for 25 minutes.

Remove from oven and, immediately, beat with hand-mixer on high speed for 3-5 minutes, until absolutely smooth.

Pour into a greased, 8-inch square pan and refrigerate until firm. Then cut into 1-inch squares. Makes 64 pieces.

NOTE: Do NOT double this recipe! Make two bowls, using same oven time. After beating each bowl smooth, pour them, both, into a greased 9-inch loaf pan. Chill until firm, then slice.

Mondays & Memories of My Mom – The Trials and Tribulations of Experience

Happy Monday to everyone! I hope all the dads out there had an awesome, memory-making Father’s Day with their kids yesterday!

Yesterday was a bitter sweet day for me, as it was my parents’ anniversary, as well as Father’s Day. I’m so happy that they’re together again and yet I miss them, both, so much! Since my dad passed away in the fall of 2014, Father’s Day has become one of those days when I miss my dad more immensely than others! Like any daughter might feel, he was and will always be my hero! Thus, being that yesterday was Father’s Day, I want to share with you an old, satirical editorial that Mom wrote about Dad called “Father’s Day (or) the King and I!” Below is a photocopy of the article, which I found in Mom’s June 1974 newsletter issue.

There weren’t many things that stumped my mom more than understanding my dad’s love of football. However, Mom was always perplexed to come up with an easy answer for people, asking her advice on how to write and publish a cookbook or to start their own newsletter. My mom often wanted to create an easy, step-by-step plan to give people. However, there was no one-size-fits-all answer; not even based solely on what was Mom’s own experiences, hard work and involvement.

Other than 3 of the most commonly known, basic steps – (1) write about what you know best, (2) know who your target audience is and, (3) follow through or sell it to them – Mom could never come up with a more detailed outline that could cover all the multitudes of possibilities involved in writing a newsletter or book. Mom believed that only the trials and tribulations of experience could be the best guides by which to set and accomplish one’s goals.

Similar to some advice that Mom once gave me for writing to capture my audience’s attention and doing it in the first sentence or two, Stephen King said, of “opening lines”, in an interview by Joe Fassler (July 23, 2013) in The Atlantic magazine:

‘There are all sorts of theories and ideas about what constitutes a good opening line. It’s a tricky thing, and tough to talk about because I don’t think conceptually while I work on a first draft — I just write. To get scientific about it is a little like trying to catch moonbeams in a jar…But there’s one thing I’m sure about. An opening line should invite the reader to begin the story. It should say: Listen. Come in here. You want to know about this.’

Instead of composing a “How To…” guide for writing and publishing, Mom wrote “our family story” in her book, My Cup Runneth Over and I Can’t Find My Mop (Secret RecipesTM, St. Clair, MI; Dec. 1989); in hopes that it might help inspire someone else. Here is a patch-work quilt of excerpts from that book – excerpts which Mom wrote on the subject of creating your own newsletter or book…

FROM MY MOM’S MEMORIES…

THE EXPERIENCES WE’VE ENCOUNTERED in building this family enterprise of ours, this cottage industry…has occurred while distributing recipe secrets through radio broadcasting and newspaper exposure and our own publishing efforts. If someone can benefit from our experiences, all the better. Mostly, though, this is just a story of our family, our five children…and how we made a dent in the hard shell of the publishing industry. – Gloria Pitzer, My Cup Runneth Over and I Can’t Find My Mop (Secret RecipesTM, St. Clair, MI; Dec. 1989, p. 2)

At least once a week…I am asked how I got into this business, how it all started and how somebody else can write their own book [or newsletter] and get it published. If there were a formula for our kind of success…I would be happy to share the information…

The experiences that comprise the success and longevity of our Secret RecipesTM include some very wonderful people who have gone out of their way to make it easy for us to present our work to the public…[those were some to whom I’ve started addressing “thank you” notes in my last couple of blogs…among others yet to come.]

Over the years, it has been, not a job, but a joy to continue investigating the secrets of the food industry, combining this information and recipes with the logic of the heart, the food for thought as well as food for the table. It continues to arouse interest and delight in, both, our readers and radio listeners all over the country, as well as the world! – Gloria Pitzer, My Cup Runneth Over and I Can’t Find My Mop (Secret RecipesTM, St. Clair, MI; Dec. 1989, pp. 14-15)

If someone were to copy our so-called “success”, I could give them no blueprint for that condition. Each one of the little steps that we had to take to develop the kitchen table activity into a professional business operation, are like the grains of sand that the oyster requires to form a pearl. – Gloria Pitzer, My Cup Runneth Over and I Can’t Find My Mop (Secret RecipesTM, St. Clair, MI; Dec. 1989, p. 25)

Paul & Gloria Pitzer, Algonac, MI

With…writing and marketing, it’s all based on individuality, on experience being the best teacher and on having a responsive audience…it also begins with a sale. You have to know to whom you will be directing your material and how you will be meeting their needs. Nobody can tell you HOW to do that – you either know or you don’t! If you don’t know how to talk to your reader, you’re like a lighthouse without a light!

You have to let your light shine – and part of the preparation of communicating with your readers is to know how to talk to them, what they need from your [books or] newsletters that will enrich them or make their lives better. – Gloria Pitzer, My Cup Runneth Over and I Can’t Find My Mop (Secret RecipesTM, St. Clair, MI; Dec. 1989, pp. 43-44)

Believe me, it’s not easy, putting out your own [book or] newsletter; and it is foolish for anyone to believe that there is a blueprint…to follow that will promise instant success. – Gloria Pitzer, My Cup Runneth Over and I Can’t Find My Mop (Secret RecipesTM, St. Clair, MI; Dec. 1989, p. 48)

IN THE BEGINNING…

In 1973, Mom wrote and self-published her first cookbook, The Better Cooker’s Cookbook. It was a collection of recipes that she had developed, tested and originally published in Cookbook Corner, a recipe column she wrote and syndicated to newspapers for over 5 years prior. Mom laughingly called her collection the “reluctant-cook-budget-tested” recipes.

“THANK YOU”

I’d like to place a big “THANK YOU” note, here, to Bob Talbert (RIP) of the Detroit Free Press fame, along with our condolences to his surviving family and friends. Mom often talked about his helpful boosts in getting her name out to his readers with the wonderful plugs he gave her products. Bob Talbert and Mom had a delightful friendship over the years, and she was quite saddened by his passing in 1999. Bob mentioned Mom’s first cookbook in one of his 1973 columns, where he referred to it as being great “…for a buck-and-a-half-and-a-belly-laugh” per page!

At that point, as Mom’s collection of recipes grew – recipes which she developed and tested initially from requests made by her readers and, then, from the radio listeners of Bob Allison’s Ask Your Neighbor show that she was beginning to know – she decided, rather than writing another cookbook, she’d start writing a monthly newsletter. Mom called it Gloria Pitzer’s Homemaker’s Newsletter (1974) and referred to it as a “compendium of fact and fancies…the almost-magazine – not quite a newspaper – that can build into a book.” Mom also knew exactly who her target audience was and instinctively saw how to sell it to them!

When Mom made mention of her newsletter during one of her frequent call-ins to Bob’s radio show to answer a listener’s recipe question, he was immediately enthralled to know more about it and how his listeners could get it.

The first few cornerstones, in the building of Mom’s Secret RecipesTM empire, were her fellow journalists, as well as radio talk show producers and their hosts. My mom mailed out advertising fliers that she designed and complimentary copies of her work to every one of whom she could think to promote her talents. The unique niche Mom carved out in the food industry in the mid- to late-1970s, when she dared to embrace the fast food and junk food fare that all the nutritionists were warning the public against consuming, grabbed the public’s attention by storm!

Mom constantly found innovative ways to sell her creations through a lot of business cards (placed everywhere and anywhere allowed) and promotional mailings for radio talk show programs, the wire service, newspapers, magazines and even television that catered to her same focus group (along with a follow-up note or phone call). Mom’s newsletter and her ensuing collection of self-published cookbooks seized the interest of people, all over the country and internationally, as there wasn’t anything else on the market like them!

1974 heading of Mom’s first newsletter.

The History of ‘Gloria Pitzer’s Secret Recipes NewsletterTM can be found at http://therecipedetective.com/2019/01/21/the-history-of-gloria-pitzers-secret-recipes-newsletter/. Long story, short version… Originally, Mom’s newsletter was a small (5.5” x 8.5”), 3-ring binder-style publication that could be collected, volume by volume, to form a book. Mom called the “almost-book, almost-magazine” Gloria Pitzer’s Homemaker’s Newsletter. It boasted 12 back-to-back pages per issue, laid out in the style of a patchwork-quilt and stuffed full of food for the soul, food for thought and food for the table. In addition, there were kitchen, cooking and household tips; plus, humorous quips and satirical cartoons! Furthermore, the early issues included a “Reader’s Swap Shop” and a “gardening tips” page.

‘Every issue is like getting together for coffee with friends!’ SM – Gloria Pitzer

Over the decades, the newsletter evolved with the changing times – the subject matter never ran low of ideas to cover, as more and more chain restaurants surfaced with specialty dishes that people wanted to know how to imitate at home, and new “convenient” grocery products were constantly being developed and introduced by various food companies. Mom added restaurant reviews and her radio show schedule to the newsletter issues, eventually eliminating the “Reader’s Swap Shop” and “gardening tips” page.

Along with the changing eras, the name of Mom’s newsletter changed slightly a few different times, as well as the size, number of pages and amount of issues printed per year. Plus, of course, the cost grew with inflation too. To put it in perspective, in 1974, according to DollarTimes.com, the United States minimum wage was $2.00 per hour; which is an equivalent to $10.88 per hour in today’s, 2019, economy.

At times, when Mom was over-busy, authoring new cookbooks, she opted to place the newsletter into retirement for a few short periods of time. But, because of her love for the writing and consistent contact with her audience, Mom would always come back to the periodical, reincarnating it in a new format – much like the “retirement saga” of football-fame’s Brett Favre. Wow! I think I just channeled my dad there!

Among Mom’s things that I have now, I found an original layout for her 1999, 25th anniversary edition of the 1974 newsletter collection, in a 60-page, large (8½ x 11-inch) format book filled with over 250 recipes and her usual added flair that had always set Mom’s books apart from the rest. I’d love to hear from anyone who still has old copies of Mom’s newsletters or any of her books! Please write to me at: therecipedetective@outlook.com and include your memories of my mom!

IN CLOSING… since yesterday was also National Fudge Day, below is a photocopy of Mom’s imitation for fudge like Disneyland’s and Disneyworld’s famous product, which she shared on one of her “free recipe samples and ordering information” sheets in 1996 or 1997 (I haven’t found a copy of it in any of Mom’s books that I have, but it may have originally appeared in one of her newsletter issues that I don’t have)…

Hot Dog & Bacon BBQ

Aunt Hazel’s Hot Dog & Bacon BBQ

[From Gloria Pitzer’s 2002-2004 free recipes, media promotion sheet.]

Ingredients:

1-pound Ball Park franks, each frank sliced in quarters

1-pound bacon, sliced in half

1 small box of round, wood toothpicks

1 cup each: ketchup and sugar

Instructions:

Cut each of the franks into 4 pieces of equal length. Cut each strip of bacon into 3 pieces of equal length. Wrap one piece of bacon around one piece of frank, securing with a toothpick and repeating until all the frank pieces have been wrapped in the bacon pieces.

Arrange all the wrapped and secured pieces in a single layer in a shallow baking pan. Bake at 400°F for 10-15 minutes, until bacon is “wiggly”. Remove partially-cooked pieces from pan and place in a slow cooker so that they fill it half-full.

Combine equal parts ketchup and sugar until you have enough mixture to keep the pieces submerged – I use 1 cup of each. Cover with a snug-fitting lid and turn it on high for 1 hour and then on low for 2 hours, or until ready to serve.

The toothpicks become nice little handles for picking them up and the heating process does not affect the wood, nor does the wood affect the sauce. Makes 8 to 10 appetizer-sized (4 to 5 pieces) servings. Leftovers, if any, can be refrigerated up to a week.

Mondays & Memories of My Mom – Hi, Neighbor!

Radio was a solid cornerstone in the building of the success of Mom’s Secret RecipesTM business. Many of the people Mom worked with in that industry said she had a great “radio voice”. While, Mom had appeared on some pretty famous television talk shows, over the years, to discuss and demonstrate her fantastic make-alike recipes for fast food, junk food, fine-dining dishes and grocery products – shows such as PM Magazine, The Phil Donahue Show (twice) and The Home Show; plus, some local (Detroit) talk shows – she really felt more “at home” when she was being interviewed on radio talk shows across the country and internationally. Mom found the audiences of the radio talk shows that she was on to be the most receptive audiences.

FROM MOM’S MEMORIES: …Recipe DetectiveTM is the name that was given to me by my radio friends, years ago, because I was able to investigate the secrets of the food industry and come up with workable recipes for imitating their special dishes and grocery products. For nearly 20 years [at that time, 1970-1989], I’ve been writing about these recipe secrets and sharing them with the readers of our cookbooks and newsletter and thousands of radio listeners, across the country; sometimes… the world! – Gloria Pitzer [My Cup Runneth Over and I Can’t Find My Mop (Secret RecipesTM, St. Clair, MI; Dec. 1989, p. 23)]

RADIO has become one of the biggest blessings in our work – and my ‘recipe visits’ came about as a result of my initial work with Bob Allison and his ‘Ask Your Neighbor’ show…

I found [radio’s] family of listeners [to be] just like neighbors on our street, friendly and receptive! – Gloria Pitzer [My Cup Runneth Over and I Can’t Find My Mop (Secret RecipesTM, St. Clair, MI; Dec. 1989, p. 58 & 59)]

On one of the very first pages of Mom’s last cookbook, Gloria Pitzer’s Cookbook – The Best of the Recipe Detective (Balboa Press, Jan. 2018), which I helped her to rewrite for the new digital generation from her favorite, self-published cookbook, Gloria Pitzer’s Better Cookery Cookbook (Secret RecipesTM, St. Clair, MI; May 1983), is a “thank you list”, dedicated to some of the stations, talk shows and their hosts, spanning across the country from sea to shining sea; as they had, probably, contributed the most positive ripples to the growing success of Mom’s Secret RecipesTM, up to that time (1972-1982).

However, Mom’s relationships with radio talk shows and their hosts went on for more than 32 additional years, when she was forced to give it up for health reasons. Therefore, I want to take this opportunity to extend Mom’s “thank you” notes to include some other radio stations, talk shows and hosts with whom she came to know and be friends, following this first list (below); which was originally printed in 1982.

The experiences we have encountered in building this family enterprise of ours, this cottage industry…has occurred while distributing recipe secrets through radio [and television] broadcasting and newspaper exposure…

I have met some of the nicest people in the world, some of the most generous people who want to share their good ideas with me as much as I want to share mine with them. Of these good people, I will speak often and lovingly. – Gloria Pitzer [My Cup Runneth Over and I Can’t Find My Mop (Secret RecipesTM, St. Clair, MI; Dec. 1989, p. 2)]

Mom always wrote about her radio visits in all of her publishings – even including her up-coming radio schedules in her newsletter issues, so that her readers in those areas could tune in. Nowadays, you can “tune in” to just about any show, from anywhere, via the internet! Thus, wherever possible, I am including links to the stations and/or hosts, if I can find them. Sad to say, like Mom, many of the hosts, for whom I’ve searched, are no longer with us.

Since I began these blogs to honor Mom’s legacy, I’ve been hearing more and more from people, through social media and emails, who remember her – expressing their own fond memories of Mom. That, in itself, makes what I’m doing with my blogs all worthwhile!I’d like to personally thank everyone (as well as on behalf of Mom), for being such great friends, fans and supporters!

The following “thank you” notes are from page 4 of Gloria Pitzer’s Cookbook – The Best of the Recipe Detective (Balboa Press; Jan. 2018), with additional excerpts found, mostly, in My Cup Runneth Over and I Can’t Find My Mop (Secret RecipesTM, St. Clair, MI; Dec. 1989); as well as some other publishings, where Mom has mentioned these stations, shows and hosts as well.

Sad to say, as I searched for links to some of the names below, I found that many of them, like Mom, have passed on as well. Our condolences go out to all their surviving friends and families – and may they all be resting in peace.

It is as much a thrill for me, today, to hear somebody… request that ‘Gloria, The Secret Recipe Detective’ try to duplicate a recipe, as it was for me a decade ago when it all began. – Gloria Pitzer (May 1982) [*NOTE: That thrill continued to remain with Mom, for many more decades, until she passed away in January 2018.]

Illustration by Gloria Pitzer

THANK YOU, AGAIN, TO…

…Bob Allison & his “Ask Your Neighbor” radio program, formerly on WWJ-Radio (Detroit, MI) and WEXL-Radio (Royal Oak, MI; 1340 AM). Now, you’ll find Bob on WNZK-Radio (960 AM; Detroit, MI) with his son, Rob Allison. The “Ask Your Neighbor” show has been broadcasting since 1962!

[Thank you] for your moral support and interest in my research and development of recipes that imitate restaurant and commercial food products. You’ve been a great friend over the years! – Gloria Pitzer (1982)

“ASK YOUR NEIGHBOR!” – I called [Bob] frequently with answers to his other listeners’ recipe questions, until I became ‘a regular’ on the show. With Bob’s generous help in mentioning my monthly newsletter, my subscriptions began to climb… I was finally showing a profit! That gave my husband, Paul, some relief from his skepticism that I would eventually outgrow my obsession with writing… From Bob Allison’s listeners alone, Paul and I had received over 1,000 letters in one day! [Gloria Pitzer’s Cookbook – The Best of the Recipe Detective (Balboa Press; Jan. 2018, p. 9)]

Art Lewis and his “Listen to the Mrs.” program [and cohost, Sue Smith,] on WSGW-Radio in Saginaw, MI – which has been on the air since 1952…; and also to Fred Krell [RIP], program director at WSGW-Radio, who had originated the early “call-in” talk shows, “Listen to the Mrs.” and “What’s Your Opinion?”

[Thank you, all, for being great friends over the years! – Gloria Pitzer]

Mom with Sue Smith at WSGW-790, Saginaw MI

…Warren Pierce of WJR-Radio (Detroit, MI) and “The Warren Pierce Show”, which has been on the air since 1976! Also…Bob Hynes and Jack Mindy, each, of WJR-Radio fame (Detroit, MI).

Warren Pierce…was one of my first radio friends with whom I would visit on the air regularly, giving out recipe secrets from the food industry…we found that the listeners’ responses to the famous “make-at-home” recipes prompted some very interesting challenges…my visits, on the radio, with Warren Pierce are still among my favorite experiences in my recipe investigations. I would rather do a radio show with Warren, in fact, than television with anyone else. [Gloria Pitzer’s Cookbook – The Best of the Recipe Detective (Balboa Press; Jan. 2018, p. 254)]

[Thank you] for putting me in touch with some of the most responsive and enthusiastic listening audiences. – Gloria Pitzer (1982)

…Jim White [RIP], Ann Keefe [RIP] & Art Fleming [RIP] of KMOX-Radio, St. Louis, MO –

[Thank you] for all the great years we visited on the air, sharing secrets of some giants in the food industry with your nationwide audience. – Gloria Pitzer (1982)

 …Some of the radio shows that I took part in were on-the-air at midnight, especially my favorite visits with KMOX in St. Louis and WGY in Schenectady. [Gloria Pitzer’s Cookbook – The Best of the Recipe Detective (Balboa Press; Jan. 2018, p. 54)]

Gloria Pitzer 1985

Bob Cudmore of WGY-Radio, Schenectady, NY [1980 to 1993 night time talk show host for “Contact”… and to his predecessor Bill Miller!]

…for whose listeners have become good friends over the many years of our radio visits with your wonderful audience…[Thank you!] – Gloria Pitzer (1982)

ONE OF MY FAVORITE radio visits, on a monthly basis (and sometimes more often than that) was with a Schenectady station [WGY]. Originally, I worked with Bill Miller, whose…show [called ‘Contact’] drew a good following. It was because of Bill’s interest in the nuns of St. Claire, an order in New York state, who baked a delicious cheesecake and sold it to raise money for the poor, that I was first asked to duplicate the recipe…It was a real challenge. Eventually, however, we did come up with our own version and it was a divine experience, which I called ‘Blessed Cheesecake’.

Bill Miller left WGY and was soon replaced by Bob Cudmore, who had [previously] worked with me… at a Pittsfield, MA station. I continued on with ‘Contact’ for a long while, until…around Christmas of 1988. [My Cup Runneth Over and I Can’t Find My Mop (Secret RecipesTM, St. Clair, MI; Dec. 1989, p. 60)]

Ralph Story [RIP fellow Michigander] of KNX-Radio (1070 AM), Los Angeles, CA. AlsoJackie Olden, Mel Baldwin and Melinda Lee on KNX’s “Food News Hour” [My Cup Runneth Over and I Can’t Find My Mop (Secret RecipesTM, St. Clair, MI; Dec. 1989, p. 58)]

[Thank you] for introducing me to your west coast audience, which offered me many new restaurants to investigate. – Gloria Pitzer (1982)

…Bob Barry of WEMP-Radio, Milwaukee, WI (1976-1979) –

…whose newsletter to…radio personalities included notes of my progress and opened many doors for me…[Thank you!] – Gloria Pitzer (1982)

Gloria Pitzer (1979-ish)

Paul Harvey, broadcaster for the ABC Radio Networks –

[Thank you] for [your] kind words about my work. – Gloria Pitzer (1982)

…Michigan’s [Nat’l] Federation of Press Women –

[Thank you] for MANY years of meaningful membership. – Gloria Pitzer (1982)

Marian Burros, author of Pure and Simple

[Thank you] for your encouragement and enthusiastic endorsement as Food Editor of ‘The Washington Post’, making my research of the food industry’s secrets an exciting and interesting labor of love. – Gloria Pitzer (1982)

Ed (& Sydney) Busch of WFAA-Radio, Dallas, TX (1976-1982, hosts of “America Over the Weekend”) –

[Thank you for your priceless contacts and wonderful audience! – Gloria Pitzer]

KSL-News Radio, Salt Lake City, UT –

Toby Gold of WSAY-Radio, Rochester, NY –

…Toni [Antoinette T.] Harblin of WTNY, Watertown, NY

…Bunny Morse of WCMY-Radio, Ottawa, IL (“The Morning Mix”, currently hosted by Maggie Frost)

Pat Rogers of WOAI-Radio, San Antonio, TX – host of the show, “Cover Story”

[Thank you, all, for all of your past support! – Gloria Pitzer]

Eddie Schwartz of WGN-Radio, Chicago, IL – founder of the Good Neighbor Food Drive that continues on today.

Bob Sweeney of WHIO-Radio, Dayton, OH [FYI: Dayton is where Phil Donahue’s show originated.] AlsoLou Emm [RIP]  of WHIO-Radio

PM Magazine and their television crew in Detroit (at WJBK-Detroit as “PM Magazine Detroit” and “PM Detroit”) –

[Thank you] for having created new interests in my recipes. – Gloria Pitzer (1982)

The Phil Donahue Show and its amazing television audience…

Carol Haddix (Food Writer at the Detroit Free Press, 1971-1977 & Food Editor at the Chicago Tribune, 1977-2011)

[Thank you] for an over-whelming response to my ‘Eating Out at Home’ ideas. – Gloria Pitzer (1982)

There are still more thanks to be made, however, they’ll have to wait for my next blog. But, before I go, I want to thank Rosanne Robinson, who found my tribute page for Mom (@TheRecipeDetective) and recently began contacting me through Facebook. She said, in part, that Mom was a regular guest on her radio show at WMB-Radio, adding, “she was my favorite guest and a guarantee my mom would listen too!”

Thank you, Rosanne, for your messages and memories of my mom! Keep in touch! And, to anyone else reading this, please contact me at therecipedetective@outlook.com or on Facebook (@TheRecipeDetective) with your memories of my mom! I’d love to hear from you as well!

In closing…

Mondays & Memories of My Mom – Food for Thought

Happy Monday everyone! Welcome to Mondays & Memories of My Mom by Laura (Pitzer) Emerich.

This is a weekly blog series that I began 8 months ago to honor the legacy of my mom, Gloria Pitzer, aka: the famous Recipe DetectiveTM and founder of Secret RecipesTM. My mom investigated the alleged mysteries and furtive formulas of the food industry, and discovered how to imitate their famous, popular products and dishes at home!

Illustration by Gloria Pitzer

Beginning in the mid-1970s, Mom was becoming known, world-wide, for busting the mysteries behind making fast food and junk food fare at home! She reasoned that she could take the junk out of junk food if she controlled the ingredients that went into the cuisine in the first place. Mom developed thousands of recipes, imitating the trendy menu choices from many popular chain and fine-dining restaurants, in addition to well-liked, shelf-stable grocery products!

All of these recipes she put into over 35 of her self-published cookbooks and her hundreds of newsletter issues; sandwiching in snippets of satirical humor and caricature illustrations, household hints, “food for the heart and soul” commentaries, her timeless Food for Thought and No Laughing Matter editorials and background/historical information on various companies, chefs, products or dishes as well.

Those are the kinds of things that made Mom’s cookbooks stand out from all the rest, back then; besides being the first to pioneer the copycat recipes movement and carve out such a unique niche, as to capture the public, the critics and the food industry by storm! Each of Mom’s cookbooks and newsletters were designed to be just as much of a coffee table or bedside table read as it was a collection of recipes for the kitchen!

Food for Thought and No Laughing Matter were the titles of two of the news columns that Mom wrote in the late 1960s through the late 1970s, for local newspapers and syndications across the country. Other columns Mom wrote included Pitzer’s Patter and Cookbook Corner. As I’ve mentioned previously, there was also a series of humorous and satirical cartoon panels that Mom drew for The Richmond Review (Richmond, MI) in the late 1960s and early 1970s called Full House as kept by Gloria Pitzer. I’ve been including pictures of some of the panels (as well as Mom’s other illustrations) in many of my blogs.

Photo by Laura Emerich

It seems that Mom’s cartoon panels, either, inspired or were inspired by the various subject matters of her columns. Like the chicken and the egg analogy – I’m not sure which came first (as some are not dated but matched in subject matter). Food for Thought is also part of the title of one of Mom’s few self-published books that were not cookbooks. In fact, Mom called it This is not a Cookbook – It’s Gloria Pitzer’s Food for Thought (Secret Recipes, St. Clair, MI; Oct. 1986)!

Mom was always keenly aware that sustenance for our brains (aka: brain food, information, food for the mind or Food for Thought) is just as important for our well-being as are food for the soul and food for the body – as each of us are the sum of mind, body and soul! But, there was not a single cookbook on the market that could give all of that to the readers…not until Mom’s cookbooks came along, that is!

According to UrbanDictionary.com, Food for Thought means: “Learning new information that you never thought was important to think about. It enables you to have a greater intelligence in every aspect of life while feeding your mind.”

Similarly, Merriam-Webster.com says Food for Thought is “something that should be thought about or considered carefully.” Likewise, Dictionary.com declares, besides being “an idea or issue to ponder”, Food for Thought is also a “…metaphoric phrase, transferring the idea of digestion from the stomach to mulling something over in the mind…”; adding that it “dates from the late 1800s, although the idea was also expressed somewhat differently at least three centuries earlier.”

That last little tidbit of information was news to me! Is it to you? Anyway, the moral is that we should follow a well-balanced diet of brain food, as well as soul and body foods, on a daily basis, in order to be truly (and literally) fit from head to toe!

#OneSizeDoesNotFitAll

Speaking of “diet”, earlier in March, I wrote two blogs about dieting, food-choices, lifestyle changes and losing weight. Since then, I’ve been saving bits and pieces of ideas, or Food for Thought, on dieting about which I wanted to write further in a future blog. Now, it’s time to revisit the subject, answering the questions – “What diet will work for me?” and “What is BMI?”

As for “What diet will work for me?” There are so many diets out there, and all are as individual as are we! Thus, everyone considering dieting should do their research and feed their brain with information first; but, beware – not all of them are legitimate or safe! Nor, are they all a “one-size-fits-all” approach, from which to simply pick one and run with it! So, first, be informed; but, also, do so by reliable sources!

The U.S. News recently identified 41 of the best and most popular diets, assessing their target audiences as well. You can find a lot of brain food (aka: information) about the different diets on these two links: https://health.usnews.com/best-diet and https://health.usnews.com/best-diet/best-diets-overall. In addition, before starting any such endeavor, consult your doctor for recommendations also!

As for “What is BMI?” AND why we should know more about it or should we even be concerned with it at all? Just the other day, I saw a report on my local news show’s health segment about this very thing! Hence, I wanted to include this link at http://www.fox2detroit.com/health/stepping-on-the-scale-can-be-scary-but-we-can-t-ignore-the-number-it-shows for you, as the report contained a full course meal of great information to consume without the worry of counting its calorie, fat or carbohydrate contents!

We all have certain numbers that the health experts say we should know. One such number is called BMI (Body Mass Index), which is generally calculated (using the metric system) by dividing a person’s weight by the square of their height. Most medical professionals will tell you that a generally calculated BMI below 18.5 can indicate conditions of being underweight, signaling that you could be malnourished or have some other underlying medical condition.

On the other hand, if the BMI is in the range of 25-29.9, it indicates being overweight; while any score of 30 or more is considered to be obese. BMI numbers in the higher ranges are indicative of being at risk for possible, future metabolic diseases like hypertension, high cholesterol and heart disease – even type 2 diabetes is within the realm of indicators. BMI is considered the most common measurement for identifying the obesity level.

Believers in the BMI formula feel it is important because of its widely accepted indicators for one’s chances, of having a longer and healthier life, being more favorable if the number is in the so-called “healthy range” of 18.5-24.9. A large body of research supports the idea that people with higher BMIs are more prone to a number of health-related complications. Additionally, experts found that being overweight or obese at middle-age (about 40) is associated with a significantly increased risk of dying prematurely.

Regardless, critics of the BMI formula claim that the formula doesn’t paint an accurate picture because it doesn’t consider other variables of our body make-up such as our activity level, gender, age and race. In addition, it does not distinguish between weight attributed by muscle mass and that which comes from fat, as the latter is lighter than the former. Consequently, someone with more muscle mass than fat mass will have a deceptively higher BMI number.

Additionally, BMI is not always accurate in the elderly either, because these people often have LESS muscle and bone mass than do younger subjects. So, the build and activity level of a woman age 55-60 years old and in menopause, for example, does not (and cannot) compare to the build and activity level of a woman who is 25-30 years old, let alone to men in the same age brackets. Plus, there are inherited biological differences among the various races that can also impact the BMI method!

MY “DIET” UPDATE:

This is Day 62 of my new low-carb (Atkins-like) life-style that I started on the first day of spring. I changed my eating habits and choices and aimed to keep my carbohydrate intake within a 20- to 25-gram target area. I stay completely away from certain carbohydrate sources, such as potatoes, legumes, rice, pasta, breads and sweets…as well as anything else made with flour/sugar. Having hypoglycemia (but not diabetes), this low-carb life-style is good for me, anyway; since my body doesn’t process those types of carbs properly, causing sudden drops in my blood-sugar levels.

So far, I’ve lost about 22 pounds! I had been losing about 3 pounds per week, on average! But, for the last week or two, I seem to have hit a “plateau”. Admittedly, I have yet to add any REGULAR exercise regimen into my already busy days – maybe, because I hate to exercise! Thus, I’ve procrastinated at re-prioritizing things that take up my time in order to make room for exercise, by mis-associating being busy with being active and thinking it can wait. But, sitting and typing at my computer (when I’m not earning a part-time paycheck) are not big calorie burning activities – not even close!

Healthfully.com claims that a 185-pound person will burn about 61 calories sitting at a computer and typing for 30 minutes. Using their calculations, I found that I burn about 130 calories per hour when I’m working on my blogs and this website, even when I’m pinning on Pinterest or posting on my various social media accounts.

However, there’s also a great calorie-burning chart at NutriStrategy.com, where I found that weeding and cultivating my garden this weekend burned about 393 calories per hour for someone my size – and I spent three hours in my vegetable garden getting most of my transplanting completed before it began to rain and storm!

About the only other kind of exercise regimen that I don’t mind doing, besides gardening, is walking! It’s about 1.7 miles around my “block” and it takes me about 30 minutes to walk it at a brisk, 3.5 MPH stride. My 30-minute “brisk” walks burn about 166 calories, given my size, according to NutriStrategy’s chart. I just don’t do it regularly or often enough. Below is a picture I made of information, or Food for Thought,  I assembled about what to do if you’re on a weight loss plateau.

#NationalBurgerMonth, #NationalSalsaMonth and #NationalSaladMonth

In closing, for all of you food-lovers out there, I’d like to add that May is host to many food celebrations, including National Hamburger Month, National Salsa Month and National Salad Month – 3 celebrations that, together, make up a great food-for-the-body taco salad! Even though the National Hamburger Month celebration is focused on the sandwich-style “burger”. I would just grind up my seasoned, grilled “burger”, since I can’t have bread/buns anyway, and toss it together with some homemade salsa (see Mom’s recipe below) and shredded lettuce; topping it with some grated cheddar-jack cheese, sliced black olives, and a sprinkling of finely chopped tomatoes, bell peppers and onions to create a marvelous, low-carb taco salad that can also be served on/in a low-carb tortilla.

The following is a picture of Mom’s mild salsa imitation, inspired by Chi Chi’s. This recipe title was one of the original “free” recipes offered on this website before my brother passed the website on to me to cultivate for our Mom’s legacy. However, I don’t know if this was the same version offered then as the recipes didn’t transfer to my site host. The version below is not in her last cookbook, as it was not in Gloria Pitzer’s Better Cookery Cookbook (1983 edition), from which that one was rewritten. But, I did find this version (below) in The Best of Gloria Pitzer’s Better Cookery Cookbook (Secret RecipesTM, St. Clair, MI; Feb. 1990, p. 45)… as always, asking only for proper credit if you care to share it!

Mondays & Memories of My Mom – For the Love of Writing

Greetings! Welcome to my blog home, Mondays & Memories of My Mom! My name is Laura Emerich and these blogs are dedicated to the memory of my mom, Gloria Pitzer, because she left behind such an incredible legacy when she went to be an angel last year.

Most knew her as the ORIGINAL Recipe DetectiveTM, investigator AND imitator of the food industry’s “secrets” behind the well-known products and dishes from famous companies and franchise chains like Olive Garden, Olga’s, Applebee’s, TGIF, Ruby Tuesday, Bob Evans, Big Boy Restaurants, Chi-Chi’s, Cracker Barrel, KFC, Wendy’s, White Castle, McDonald’s, Burger King, Taco Bell, Sanders, Famous Amos, Mrs. Field’s, Kraft, Heinz, Nabisco, Keebler, Sara Lee… and the list goes on!

I’ve been writing these blogs on a weekly basis since last September, to channel the many wonderful memories I have of my mom and, also, to share her astonishing legacy – her special story – with a new, digital generation. Like Mom, I’ve always loved to write. One of my youngest memories are of Mom & I, when she was first teaching me how to write my name. I was going on 4 years old and about to start Kindergarten that fall. Mom sparked my love for writing, which she stoked in me throughout my life.

Mom left her mark on many from her over 60-year writing career, to her famous Secret RecipesTM profession to her personal loves of faith, family and life; all of which she always found a way to intermix in her creations, like the ingredients of a great recipe.

My mom’s first and last love (besides my dad) was with writing. She had always loved to write short stories and poetry since she was a young girl, as did I. She told me many stories of how she dreamed of writing “the great American novel” when she was a teenager. But, Mom’s childhood dream never came to fruition, as events in life took her in a slightly different direction with writing.

As a teenager and young adult in the 1950s and 1960s, she entered and won multiple contests, on radio shows and in magazines, usually winning cash or some sort of prize for her essays. However, every winning achievement that Mom had in authoring, usually included food in some manner.

Mom was creatively gifted, not just as a writer, but also as a publisher, advertiser/marketer, artist, crafter, homemaker, cook… and the list just goes on. Combined with a clever and satirical wit, all these ingredients uniquely formed Mom’s own special recipe for success – like a “super-power”! (FYI – yesterday was National Super Hero Day!)

Similar to stand-up comedians, Mom found her ‘family life’ to be the best source on which to base her cleverly witted cartoon panels and stories. In the course of her syndicated writing of “food-for-thought-and-table” columns, Mom found a unique niche that her readers wanted – even if the newspapers’ editors and their food industry advertisers didn’t.

Mom called it “eating out at home”! She set out to discover how to imitate the popular fast food & fine dining dishes in her own kitchen; as well as, some shelf-stable grocery items too. If it saved her household money, my mom wanted to share it with the world to help others save money also. Mom was a trail-blazer and pioneer for copycat cuisine, as no one else was doing this – imitating the fast food and junk food dishes/products that people craved, but critics constantly warned us were unhealthy!

Illustration by Gloria Pitzer

From 1973 through 2004, Mom wrote and self-published hundreds of newsletters and at least 40 books filled with not only thousands of these “secret” recipe imitations that she personally developed and tested, but also with her humorous stories and anecdotes, helpful kitchen and household tips, as well as some background or history about many of the companies and products being imitated.

Mom put so much love and passion into the recipes she developed and wrote, testing them over and over again (which was a labor of love all its own) until she felt they were good enough to share. In addition, Mom found that by promoting the making of these “taboo” foods at home, it gave the cook control over the ingredients that went into the recipes; thereby, debunking the “junk” to which the critics referred!

Her food-for-thought editorials were always written from her heart, with a devotion and hunger for helping and informing her readers, as well as entertaining them. Mom designed each of her books and newsletters, to be as much a coffee-table or bedside-table read as it was a recipe collection for the kitchen. No other such products on the market, at that time, could do that and Mom’s compositions took the monotony out of meal time!

Illustrations by Gloria Pitzer

Additionally, more of Mom’s memories about writing are in the following excerpts from of her own story, as seen in her last cookbook, Gloria Pitzer’s Cookbook – The Best of the Recipe Detective, (Balboa Press; January 2018, pp. 292-297). This book was actually a re-write by me of Mom’s favorite and most famous, self-published cookbook, Gloria Pitzer’s Better Cookery Cookbook (Secret Recipes, St. Clair, MI; May 1983, 3rd Printing):

I enjoy working with these recipe secrets, but most of all, I enjoy writing about them. I’ve been writing all my life… Going way-back to when I was in grade school. I was always writing a book, or a poem or a short story. It was a way of life from my earliest memories – a way over which I seem to have no personal control! I had to write… Preferably about what I knew best at the time. Little did I know that what I would come to know best would be cooking!

… I met my husband, Paul… We started dating and one year later we were married. That was 1956. Bill was born over a year later and, then, Mike came 20 months after that, and Debbie came along 20 months after that. I lost 3 babies in the next 3 years, but Laura was born in 1964 and Cheryl came 20 months after that.

That reminds me of one summer in my teen years, as our family was traveling on vacation to Cedar Point in Sandusky, OH – during the long, 3-hour drive, Mom sat in the back of the van with me and helped me work on a poem that I was inspired to write about her and our family. Another cherished memory! I’ll include the poem at the end of this blog. But, for now, here is the continuation of Mom’s memories about writing…

During those years…I kept up with my writing, always working for one of the suburban papers and constantly free-lancing to magazines. When Redbook sent me $500 for my ‘Young Mother’s Story’ submission in February 1963, called ‘We’ll Never Live with In-Laws Again’, I put part of the money into a typewriter, as I had always had to borrow one before that. I wanted a typewriter more than Reagan wanted to be president!

I put a lot of miles on that $39.95 machine – I designed a column for weekly newspapers and mailed out samples to over 300 newspapers. Within a year, I had acquired 60 regular papers for my ‘No Laughing Matter’ column and another column I called ‘Minding the Hearth’. Columbia Features in New York offered me a contract, and, for a year, I allowed them to syndicate the column in competition with a new humorist, Erma Bombeck! (Right church, wrong pew for me!)

When Columbia Features and I parted company…within 6 months I had regained all my original papers and was syndicating the column from our dining room table…I rode a bike to and from the Pearl Beach post office every day, where I mailed out my columns and looked for responses to ads I had placed… for [my] recipes on 4×6” cards that enabled you to imitate famous dishes at home.

1972 advertisement that Mom designed and mailed out regularly, to papers’ and magazines’ editors, for syndication.

At the suggestion… that I should put all my column’s recipes into a book, I wrote my 1st edition called ‘The Better Cooker’s Cookbook’ [1973]. In less than a month, I had sold 1000 copies. I wasn’t satisfied with the book, so I didn’t reprint it – but, decided that it might work out better if I could do those recipes monthly…I put together my 1st issue of what came to be my ‘Secret Recipe Report’, a newsletter that… brought me in contact with the many so-called secrets of the commercial food and restaurant industry.

It was a perfect storm – from the unique subject matter of her books and newsletters to the media exposure of them through radio, newspapers, magazines and TV – which, all together, brought about Mom’s fame as the Recipe DetectiveTM.

I’m currently working on a time line of her appearances and interviews to add to this website’s tabs, gathering most of the information through her books, newsletters and other works as best as I can. However, I haven’t decided on a title for the new tab yet. I’m also still working on updating the “Recipes” tab with more of Mom’s creations. Before closing, here is the poem I mentioned above:

The poem, on which Mom helped me in 1979; along with a cartoon panel she drew in 1969!

Shortly after starting these blogs, I decided to include one of Mom’s recipes with each one. For the 35-plus years that Mom “worked her business”, she offered (in exchange for a SASE) a sheet of free recipes, along with information on how to order her currently available (at that time) self-published cookbooks; as well as how to subscribe to her newsletter.

I’ve recently exhausted all the recipes from the information sheets of which I have copies. However, this website, originally developed by my brother, Michael Pitzer (for internet exposure to our parents and their Secret RecipesTM business), used to offer other “free” recipes that Mom authorized; some of which weren’t on those information sheets.

Since my brother transferred the website to me, with which to carry on Mom’s legacy through these blogs, I’ve been working on updating the “Recipes” tab to include all the free recipes that were on the site to begin with (as they didn’t transfer to the new host), as well as the ones on Mom’s information sheets. It’s taking some time because I only have a printed list of the original 34 recipe titles that were offered on the website. As times change, so do some companies’ recipes; thus, Mom has had a few different versions of some of her recipes. I’ve found almost half of the original list so far. Stay tuned for more updates!

Illustration by Gloria Pitzer

The following recipe may not be the same one that used to show for free on this website before last September, but this is the recipe I found for the same or similar title – as always, asking only for proper credit if you care to share it:

Olive Garden-Style Alfredo Fettucine

By Gloria Pitzer, from My Personal Favorites (Secret RecipesTM, Marysville, MI; Nov. 2000, p. 19)

Ingredients:

8-oz cream cheese, in bits

¾ c grated Parmesan

8 TB butter

½ c milk

1-lb box fettucine, prepared as box instructs

Instructions:

Put first 4 ingredients in a saucepan on medium heat, stirring until smooth and piping hot – but, don’t let it boil or it might scorch! Spoon sauce mixture over 4 portions of prepared fettucine. Serves 4 sensibly or 2 foolishly!

#NationalShrimpScampiDay

For all of you shrimp-loving foodies out there, this happens to be National Shrimp Scampi Day! Shrimp Scampi was one of Mom’s many favorite dishes at Olive Garden. It goes awesome with her imitation of their Alfredo Fettucine, as given above! The National Day Calendar website has a link to a great shrimp scampi recipe by Elise Bauer on “Simply Recipes”. Enjoy making this wonderful dish, along with the pasta, for dinner to celebrate the day and use #NationalShrimpScampiDay to post about it on social media.

P.S.

#NationalGardeningMonth

This week also brings an end to National Gardening Month. So, as we come from celebrating Earth Day and Arbor Day last week, now it’s Stewardship Week – one of the world’s largest conservation-related observances… this year’s theme is “Life In the Soil: Dig Deeper.” Since conservation is the preservation of resources, it sounds like a great segue from April into May! So is this old proverb…“April showers bring May flowers” – people have quoted this for centuries; but, as we approach May, I find it ironic that the first week is also National Wildflower Week! Additionally,  Wednesday, the 1st, is “May Day”, as well as “Bird Day”!

In honor of Saturday, May 4th, being National Star Wars Day…