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 – Winner, Winner, Chicken Dinner!

As always, happy Monday to everybody! I hope you’ve all enjoyed your Independence Day celebrations and the extra-long weekend! I want to wish a big “happy birthday” to the famous Austrian Chef, Wolfgang Puck, AND happy 130th birthday to the USA Wall Street Journal!

Also, in history – yesterday was the 38-year anniversary of when Mom FIRST appeared on the Phil Donahue Show! That was definitely a milestone event, to say the least! St. Clair’s little post office was swamped with a million letters, throughout that summer and fall, just from that show, which aired and re-aired around the world for about a year! It was truly an overwhelming response that none of us ever expected. More about that story appears in one of my early blogs, More than 15 Minutes of Fame.

Secret RecipesTM was just a family affair (other than my parents’ recent hiring of an Administrative Assistant, who was also a family friend) until that summer! Then my parents needed to pay some of my friends to temporarily come in and help with all the extra mail…from sending out hundreds of thousands of Mom’s “free recipes and product-ordering information” sheets for all the SASEs that came in, from the show airing that offer, to sending out the thousands-upon-thousands more newsletter issues, from all of the extra subscription orders that came from those “free sheet” mailings.

Donahue 1981 promo

Every year, the summer months seem to wiz right by me, never getting to completely enjoy them. While, on the other hand, winter seems to linger on endlessly! I want to savor every wonderful day of summer this year. It seems to pass by so fast here, in Michigan. Inspired by an article I read at https://www.beautyandtips.com/fun/10-fun-things-to-do-in-the-summer/ , I created a summertime bucket list of 5 things I want do this summer (as seen in photo below).

I’m a list-maker! Thus, I also started making another list of what I want to pack for our perfect picnic. Since I’m living a low-carb life-style, now, and my husband is not, I have to rethink our favorite classic picnic dishes to accommodate the both of us. That means most everything will need to be made and packed ahead of time, in individual servings rather than the usual family-style dishes. Great ideas on how to plan the perfect picnic and the related recipes can be found at, both, the Food Network’s and Taste of Home’s websites!

Our list of favorite picnic classics is similar to those listed in Sara Elliott’s Top 10 Picnic Foods, as seen on HowStuffWorks.com. When I plan my own picnics, I like to use the summertime classics that Mom used to make, I love her homemade dishes like fudge brownies, chocolate chip cookies, coleslaw, potato salad, pasta salads, fruit salad and fried chicken, which is always great, either, hot or cold!

I‘ve been learning to make my own low-carb versions of a lot of dishes I used to make and enjoy with my husband. For instance, I missed no-bake cookies, which I used to call “Mud Puddles” when I was a little girl. Thus, I took my favorite recipe apart and, like my mom, discovered how to make the same thing a different way; replacing the sugar with a sugar-substitute and the peanut butter with a low-carb version (I really like Skippy’s “Natural Creamy”), plus some unsweetened coconut in place of the oatmeal. I can, once again, savor those wonderful delights (IN MODERATION), while my husband enjoys a few of his own sweet favorites, fudge brownies and chocolate chip cookies!

In addition, instead of the potato and pasta salads that my husband will enjoy, I can have a low-carb spring greens salad with fresh-picked vegetables from my garden, bacon bits, shredded cheese and my own, homemade, low-carb 1000 Island or ranch dressing. My husband always says he’d “rather eat the rabbit than the rabbit food!” I’ve also learned to make low-carb versions of coleslaw and meatloaf that we both enjoy – you can count us among those who like their meatloaf, either way, hot or cold. In addition, grilled chicken, instead of fried, is also a low-carb substitution that I can utilize for both of us (hot or cold)!

My Cup Runneth Over and I Can’t Find My Mop (Secret RecipesTM, St. Clair, MI; Dec. 1989, p. 68)

BIG BUCKET IN THE SKY!

Speaking of fried chicken – in a side note – while surfing the web, recently, for old articles about my mom, I ran across an article by John Owen, Seattle Post-Intelligencer, published March 1, 1994, that said, in part…

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.” – By John Owen

It should be noted that, since 1977, Mom actually called her imitation of KFC’s original product (as it used to be, before “The Colonel” sold it) “Big Bucket in the Sky!” chicken; following threats of legal action for trademark infringements from the KFC Corporation’s Trademark Manager in Dec. 1976. KFC had also sent copies of that letter to The National Inquirer, The Philadelphia Inquirer, The Detroit Free Press and WHO-radio for the reporters in those medias who wrote articles or talked about Mom’s imitation of “The Colonel’s” original product to, likewise, stop referring to it as “The Colonel’s Style” or “KFC’s Style” chicken.

Here’s a great “extended version” of the Colonel-Sanders-related story mentioned above (part of it is a summer rerun from my earlier blog, More than 15 Minutes of Fame). The following is Mom’s favorite recipe experience from “The Phil Donahue Show”, as it appears in her last book, Gloria Pitzer’s Cookbook – The Best of the Recipe Detective ( Balboa Press, January 2018; 1st Printing, pp. 86-89), along with Mom’s “Big Bucket in the Sky!” chicken recipe from one of those pages, as well:

Mom & Phil Donahue 1993

FROM MOM’S MEMORIES…

FRIED CHICKEN has always been a basic American favorite, even before it was a restaurant offering. It was ‘down-home’ and wholesome and has never lost its popularity. When Colonel Harland Sanders, in his retirement years, took a can of his favorite secret spices & herbs and his precious fryer and traveled across the country demonstrating his technique for preparing chicken. No one dreamed it would someday become one of the most successful corporations of the American restaurant industry, much less of the American free enterprise system, itself!

There are very minute differences between the popular restaurants in the way that their individual recipes are prepared… My own favorite is still the original recipe that we sampled when we were traveling [through] Ontario many, many years ago, and stopped at the White Horse Inn, where ‘The Colonel’, himself, was preparing his chicken and passing samples around to the customers. If the owners of the restaurant liked the response, Harland Sanders would provide them with the spices and the technique for preparing it under his name, which he eventually did – growing to the largest in the business.

Cartoon by Gloria Pitzer

THE SIGNIFICANT DIFFERENCE – WITH THE COLONEL’S HELP

I look back now to 1976 and 1977 and realize how fortunate I was to have had my life touched by so many helpful people – so many famous people! It’s almost incredible that what started out to be merely the frosting on the cake, of my monthly newsletter, soon became the whole cake!

While duplicating the secrets of the food and restaurant industry was only going to be a part of the publication I was writing, it was a surprise to me that the interest and the response from the public led to my specializing in the fast food division entirely! I thought my first book was going to be my ‘only’ book on that subject, but – six books later – I was still seriously, but lovingly, engaged in the pursuit of new information and challenging recipe imitations. [Side note: In total, Mom wrote and self-published over 40 books, in 30 years, 1973-2003.]

…One summer, while visiting relatives in West Virginia, we sampled some pan-fried home-style chicken that was every bit as good as the chicken produced in a pressure fryer. Paul’s 82-year-old-aunt claimed, why the chicken always came out just right every time she made it, which was religiously every Sunday, was the pan! She used an 80-year-old wrought iron skillet that had never been washed in soap and water. She ‘seasoned’ it with shortening – lard, mostly – and she kept it in the oven of her wood-burning, porcelain-enameled stove, where it was always warm.

THE FRIED CHICKEN RECIPE that first called attention to my recipes nationally – through the ‘National Enquirer’, ‘Money Magazine’, ‘Catholic Digest’, ‘The Christian Science Monitor’, ‘Campus Life Magazine’ and, yes, even ‘Playboy Magazine’ – was this following combination of ingredients… [as always, asking only for proper credit if you care to share it…]

See, also, http://therecipedetective.com/2018/11/06/big-bucket-in-the-sky-fried-chicken/ for another version included in this story.

The method is quite unorthodox and the original idea for developing it in this manner, came from a conversation I had with ‘Col. Sanders’ over the air with radio station WFAA in Dallas when I was a regular guest on a talk show with them for several months…

‘The Colonel’ was fascinated by the publicity I had received for my (original) ‘Big Bucket in the Sky’ fried chicken recipe and agreed that I was on the right track if I’d add more pepper. He loved pepper! He also suggested browning the chicken in a skillet and, then, oven-baking it until tender to achieve a likeness more to the original recipe he had created in 1964. He told me to look around the grocery store for 1 packaged product to replace the 11 spices – which I did diligently – and discovered that powdered Italian salad dressing mix was the secret!

Gloria Pitzer, Recipe Detective

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

It seemed unlikely that a home-kitchen-rendition of such a famous product could be had for the price of my book. But the letters came in – ‘best chicken we ever had’; ‘LOVED that fried chicken recipe’; ‘our favorite chicken recipe…please don’t change it’; and ‘maybe the Colonel should have YOUR recipe!’

I don’t recall ever getting tired of fried chicken, while taste-testing all those “duds”; until Mom achieved the perfect result, for which she was aiming. There were never any bad “duds”! They just didn’t have the precise taste or quality (or both) that Mom was trying to attain.

On occasion, I’ve heard or read comments from some people who’ve tried one of Mom’s recipes and said, while it tasted really good, it didn’t taste like the product it was supposed to be imitating. Nevertheless, they loved it and continued to use the recipe as their families’ favorite “go-to” selection.

As I’ve mentioned before, in a previous blog (New Year, New Attitude), you’ll find some recipes, even in chain restaurants, will have slight, state-to-state or region-to-region, cultural differences. In addition, recipes are occasionally changed over the years to accommodate such things as public trends, healthier selections, availability factors and/or economic reasons among others.

In Crouton Crackerjacks’ wonderful YouTube video of a guy making (and giving proper credit for) Mom’s imitation of Cracker Barrel’s Buttermilk Biscuits, the guy says that the biscuits he’s making taste nothing like Cracker Barrel’s, to him. BUT, he does add that, all-in-all, it is an excellent biscuit – regardless of what restaurant inspired it – it’s his family’s favorite biscuit recipe! Check out the video at https://youtu.be/CLc0Hkbwz7c. AND see Mom’s recipe at the end of this blog for her “Beautiful Biscuits – Better than KFC’s”!

Illustration by Gloria Pitzer

For instance, regarding recipe changes, after Harland Sanders sold his company and recipes to Heublein Incorporated, they changed a recipe that resulted in “The Colonel” suing them for misuse of his image in promoting products he hadn’t developed. [From “The part of KFC’s Story They Don’t Want You to Know”, by The Useless Info Junkie at https://theuijunkie.com/colonel-sanders-sued-kfc/]

During his later years, Harland Sanders became very critical of the “new” recipes dished up by the new KFC owners, as he believed they had cut costs and allowed quality to deteriorate. BrightSide.me offers up more examples of corporate recipe changes in their article, 11 Products That Have Surprisingly Changed Over Time, at https://brightside.me/wonder-curiosities/11-products-that-have-surprisingly-changed-over-time-418560/.

IN CLOSING…

[NOTE: This is bonus recipe, for you, is a photo copy of Mom’s “Beautiful Biscuits, better than KFC’s” – from one of her “free recipe” offers.]

MILD SALSA, INSPIRED BY CHI CHI’S

MILD SALSA, INSPIRED BY CHI CHI’S

– By Gloria Pitzer, The Best of Gloria Pitzer’s Better Cookery Cookbook (Secret RecipesTM, St. Clair, MI; Feb. 1990, p. 45)

Ingredients:

4 medium tomatoes, unpeeled & chopped

3 medium onions, chopped fine

2 fresh banana peppers, chopped

2 TB oil

½ cup lime juice

½ cup V-8 juice

Instructions:

Combine all ingredients and refrigerate in a tightly covered container for at least 4 hours to allow the flavors to blend, before serving with corn [or tortilla] chips or as a sauce for tacos or burritos. Serve hot or cold. Makes about one quart. [You can also spice this up with your favorite hot sauce!]

Mondays & Memories of My Mom – Mother, May I?

Happy Monday, to all, and welcome to Mondays & Memories of My Mom!

I’m Laura Emerich and this collection of blogs is dedicated to the legacy of my mom, Gloria Pitzer, whom the world knows as the ORIGINAL Recipe DetectiveTM – pioneer and innovator, carving out the original niche for the ‘copycat recipes movement’. However, Mom has rarely ever received credit for its inception – other than a mention of it in the 1976 Guinness Book of World Records for being the first to recreate “fast foods” at home! When I searched for the term, ‘copycat recipes movement’, on Bing, I received 1,360,000 results – and Google brought me about 1,520,000 results! If that’s not a movement, what is?

Another search on Bing, for “Gloria Pitzer”, brought me about 92,300 results – seems there’s an attorney by the same name! When I searched for Mom’s name, on Google, there was an amazing 247,000 results! Regardless of what Todd Wilbur would have you think; long story, short… he actually got his start in the copycat recipes movement by ordering a copy of my mom’s cookbook, Secret Fast Food Recipes, in April 1989 and, then, proceeding to copy and even plagiarize my mom’s recipes; basically, passing her story off as his own!

Eventually, Wilbur may have developed some of his own copycat recipes that were different from my mom’s – unless he was also plagiarizing other people’s work as well! Check out this great 2002 article about Mom, including the updated end response from a reader, about Todd Wilbur stealing from Mom, at https://www.sandiegoreader.com/news/2002/aug/15/how-can-i-enjoy-big-mac-without-actually-leaving-h/#

#GloriaPitzer, #SecretRecipes, #RecipeDetective

Mom and Phil Donahue, 1993

The title to this week’s post, Mother, May I?, just kind of came to me as I sat down at my keyboard. In part, because it’s May; but, also, because Mother’s Day is coming up in less than a week. So, I wanted to write a special tribute for my mom, as well as for all mothers, since they are our first and most influential impression – nurturing us, teaching us and molding who we become as adults, ourselves.

Out of curiosity, I searched Bing for “What can be learned from ‘Mother May I’?” I know it develops interpersonal skills, as well as enforces good manners, but what else… Ironically, I found an interesting article called What We Can Learn From The Game ‘Mother May I’ [Margaret’s Message For May] by Gerry Gavin (May 05, 2016). The website describes the author thusly…

Gerry Gavin is the Author of ‘If You Could Talk to an Angel‘ and ‘Messages from Margaret.‘ He hosts a weekly radio show on Hay House Radio, where he channels the angel Margaret, bringing down-to-earth angelic advice to the world. Here is this month’s life changing advice for the readers of HealYourLife.com.

Given my mom’s faith in God, she would call this happenstance a “meant to be”, as Hay House also happens to be the parent company of Balboa Press, the publishers of Mom’s last book, Gloria Pitzer’s Cookbook – The Best of the Recipe Detective (Jan. 2018). That book is, basically, a re-write (by me, for Mom) of her favorite, self-published cookbook, The Better Cookery Cookbook (Secret Recipes, St. Clair, MI; 1982).

Mom and I collaborated on the new edition for over 2 years – such as what to keep and what to leave out, since some information was obsolete for the new digital generation that was going to be able to enjoy it as an eBook 35 years later, as well as for those who still like the traditional, hard-copy book. The collaboration lead me and my mom to see each other in a new and even more creative way than ever before. Anyway, out of that rabbit hole…

Mother’s Day is May 12th!

Our last Mother’s Day with Mom, at Cheryl’s place in 2017. Left-to-right: my mom (Gloria Pitzer), my sister (Cheryl), our oldest daughter (Tara), her son (Gage), me, my husband (Dave) and our youngest daughter (Patti). The photo was taken by our oldest son (Paul).

Please allow me to repeat myself as I boasted previously, in my first blog, A Legacy of Love, about Mom…

Over the years, [she] personally inspired me in so many ways…as a writer, artist, crafter, homemaker, cook, mother, teacher… How she managed to juggle all of these same hats with a husband and 5 kids, for which to take care, always amazed me…

[Mom’s] taste buds and culinary skills, combined with her creative writing skills and sarcastic sense of humor, developed into their own super power… she found a niche that people wanted – “eating out at home”, she called it – and she set to work, discovering how to mimic fast food & restaurant dishes at home; as well as, shelf-stable grocery items. If it saved her household money, she wanted to share it with others to help them save money too…

                                                                                  

She was a trailblazer… writing her own [copycat] recipes and marketing her talents through newspapers, magazines, local television talk shows…but, especially through radio talk shows. For nearly 40 years she was a regular on a few local [Southeastern Michigan] radio talk shows such as ‘Ask Your Neighbor’, hosted by Bob Allison on WWJ-Radio, which still airs out of the Detroit area today and ‘Listen to the Mrs.’, which is still hosted by Art Lewis on WSGW-Radio in Saginaw, MI… Mom did radio shows all over the country – mostly by phone, from the comfort of home.

I wish I had half of my mom’s talents in marketing! However, I do have her drive to learn! I also share her passion for writing, although I’ve never kept daily journals like Mom. I love her so much and I’m eternally grateful for all she has taught me and given me throughout my life (along with my dad, but his day comes next month!) Furthermore, Mom continues to teach and give to me, even from beyond – not only through my memories of her, which writing these weekly blogs strongly inspires, but also through all of her self-published and marketed writings, artwork and recipes – about which I’ve been writing for almost 8 months, now, and will continue to do so for as long as I’m able!

This may not make sense to someone who hasn’t lost their mother, but I feel that the more I read and re-read her work, the more I feel like I’m “with her” again. I know Mom’s always with me…but, I don’t feel like I’m always with her until I delve into all of her works…the way I felt even closer to her when I was working on the re-write of her Better Cookery Cookbook.

The best I can do, to pay tribute to my mom…and the best way any one can pay tribute to their mom, as well, is to pay it forward – all that she’s sacrificed, given and taught – passing it on to the next generation and hoping they do the same is the best any of us can do! Nowadays, like Mom did in her writings, I want to bring “my readers” a smile and a laugh, as well as bits of knowledge (Mom always said I should “learn something new everyday!”). Also, I want to pass on all the memories, traditions and teachings that my mom gave me, hoping it benefits someone in some way as much as it has me, even if it’s only an added smile to their day!

I, too, would like to know why pickles (and so many other odd things) are honored for a whole week, while mothers (our givers-of-life) only get one day to be honored! Mothers, all around us, are the most influential and compelling people, the world over – not only in how they impact our own personal lives, but also in how they diligently apply themselves to positively impact the world!

#NationalMothersMonth

We should all honor our mothers and fathers regardless of the day…always! However, this Sunday, go over and above that to honor your mother most importantly! This should be National Mother’s Month! We should start a campaign… #NationalMothersMonth! According to the United Nations Foundation, they “know how important mothers are in promoting prosperity, success, and growth in communities around the world.” They also give us 5 important things to remember on Mother’s Day – check it out on the blog at unfoundation.org!

A 4-generation photo from my mom’s last Mother’s Day celebration (2017) at the Community Wesleyan Church in Marysville, MI.

In wrapping up, since May is also National Stroke Awareness Month, I‘d like to re-mention that Mom’s love for writing and journaling helped her, to some degree, in dealing with the dementia, from which she suffered, following a double stroke and grand mal seizure in 2015. The love she held for writing was as much a form of therapy for Mom’s memories as it was just a natural reflex for her to relax, reflect and meditate. A lot of what Mom wrote about was regarding finding the blessings in any given day or moment; good and bad, alike. That’s just how she was raised, being grateful everyday – not just for Life’s gifts, but also for Life’s challenges that she confronted and overcame, empowering her to do more rather than discouraging her to fail. Failure was never an option her faith would allow in!

#StrokeAwarenessDay

Mom penned her feelings and memories in journals for most of her life. My younger sister, Cheryl, has all of Mom’s journals that still exist. Some were lost or destroyed over the years. But, Mom also recorded a lot of her feelings and memories in all of her publications too. Over the past year, since Mom went to her heavenly realm, I have really enjoyed re-reading all of her “Food for Thought” memories that are sprinkled throughout her cookbooks and newsletters, of the copies I have. I still use all my books of Mom’s – all the time!

Shortly after starting these blogs, I decided to include one of Mom’s “free” recipes with each one. During Mom’s over-40-year era as the Recipe DetectiveTM, she promoted her business by offering (in exchange for a SASE) a sheet of free sample recipes, along with information on how to order her currently available (at that time) products…cookbooks, newsletters, bulletins and more! The sheets changed every so often over the years; as the product offerings changed so did some of the free sample recipes.

I thought I had recently exhausted all the “free” recipes from Mom’s information sheets, of which I have copies; but, I found more!!! I still continue to work on updating the Recipes tab on this website with all the recipes that used to be on here before my brother transferred it to me last year. Plus, I’m adding all of these “free sample recipes”, which I’ve been posting in my blogs, from Mom’s ordering information sheets over the years.

In honor of Mother’s Day on Sunday, here is a photocopy of one of Mom’s favorite recipes; her famous “Little Seizure Pizza”, which can be found in many of her cookbooks, including on page 79 of her last one, Gloria Pitzer’s Cookbook – The Best of the Recipe Detective, which available for sale through the publisher, Balboa Press at https://www.balboapress.com/Bookstore/BookDetail.aspx?BookId=SKU-001062252, as well as in eBook form at https://www.balboapress.com/Bookstore/BookDetail.aspx?BookId=SKU-001062253.

This pizza imitation has been in Mom’s repertoire since the inception of her Secret RecipesTM business in 1972-1973. It’s one of the “Original 200” recipes that Mom created to imitate the highly sought-after fast-food and junk-food products, launching her famous career as the Recipe DetectiveTM. This version was found in a media promotion that Mom sent out in 1983…as always, asking only for proper credit if you care to share it!

 

 

 

Self-Rising Flour (Homemade)

Self-Rising Flour (By the Cupful)

By Gloria Pitzer, one of her original “200” recipes (1972)

Sift together: 1 cup all-purpose flour, 1/4 tsp salt and 3/4 tsp baking powder.

Alternate version #1 (as seen with “Banana Bread, Like The Grand Hotel’s“):

1 ¾ cup all-purpose flour, 1 teaspoon baking powder, 1 teaspoon baking soda and 1 teaspoon salt.

Alternate version #2 (as seen in Gloria Pitzer’s Cookbook – The Best of the Recipe Detective (Balboa Press, January 2018):

Sift together 3 c. flour, 3 TB baking powder and 1 tsp. salt. Store in covered container, in a cool dry place. Makes approximately 3 ¼ cups.

Archer Teacher Fish & Chips, plus Onion Rings option

Archer Teacher Fish & Chips, plus Onion Rings option

By Gloria Pitzer, first published in The Secret Restaurant Recipes Book (National Homemaker’s Newsletter, Pearl Beach, MI; Jan. 1977, p. 1)

Arthur Treacher was once Merv Griffin’s right-hand-man. A dignified and accomplished actor that we best remember from the 1930s & 1940s.

Ingredients:

3 cups boxed pancake mix

3-4 cups club soda

0.4-oz. pkg. ranch dressing mix powder

2-3 lbs. fish fillets (any good frying-type)

Instructions:

With wire whisk, combine the pancake mix and enough of the club soda so that the batter is the consistency of buttermilk – pourable! Whisk in the ranch dressing mix.

Dip the fillets into just enough plain, all-purpose flour to coat them lightly but evenly. Let coated fillets dry a few minutes on wax paper. Dip coated fillets into wet batter to coat lightly but evenly, letting excess batter drip back into bowl.

Using a heavy sauce pan or electric fryer, fry a few pieces at a time in 3-inch deep oil heated to 385F degrees. Turn the pieces once to brown each side (at about 2-3 minutes per side).

Remove from hot oil, using the tip of a sharp knife. Do NOT use tongs as it may cause coating to break and fall off. Keep pieces warm on a cookie sheet or in a roasting pan in a warm oven until all pieces have been fried. Serves 4-6.

ONION RINGS OPTION: (what to do with extra, left-over batter, as it does not keep well…)

Cut 3 firm white onions, each about the size of an orange., into 1/4-inch thick slices and separate into rings. Run these under cold tap water in a colander and let excess water drain off.

As with the fish (above), dip the rings into just enough plain, all-purpose flour to coat them lightly but evenly and let them dry for a few minutes on wax paper. One at a time, dip coated rings into the wet fish batter (above) to coat lightly but evenly, letting excess batter drip back into bowl. Then, drop each ring into 2-inch deep oil heated to 385F degrees. Turn the pieces once to brown each side (at about 2-3 minutes per side or until golden brown and crispy).

Remove from hot oil, using the tip of a sharp knife. Do NOT use tongs as it may cause the coating to break and fall off. Drain rings on paper towels and keep warm on a cookie sheet in the oven, on low, until all rings have been fried. Serves 4 nicely.

Applebee’s-Style Oriental Dressing

Applebee’s-Style Oriental Dressing

By Gloria Pitzer, from her “Oriental Chicken Salad, Like Applebee’s” recipe found in her self-published cookbook, The Great Imitator’s Cookbook (Secret Recipes, St. Clair, MI; Oct. 1999, p. 3)

Ingredients:

8-oz bottle Paul Newman’s Vinegar & Oil Dressing

14-oz can Eagle Brand Milk

1/3 cup water

1/3 cup white vinegar

Instructions:

Put all ingredients through blender until smooth. Makes 1 quart.

Coney-Style Hot Dog Sauce

Coney-Style Hot Dog Sauce

By Gloria Pitzer, from her “Free Recipes & Ordering Information” sheets

Ingredients:

2 lbs. ground beef

4 TB oil

2 envelopes onion soup mix

0.4-oz. envelope ranch dressing mix

2 cups hot, black coffee

6-oz. can tomato paste

1 TB each: chili & cumin powders

Instructions:

Brown beef in oil, using a large skillet on medium heat and crumbling it with a fork, until pink color disappears. Sprinkle on soup mix and dressing mix, then, add the coffee and stir well. Remove 1 cup of mixture to blender and blend on high speed until it looks like cement mortar. Return blender mixture to skillet and add the rest of the ingredients. Continue cooking for 30 min., uncovered, stirring occasionally. Spoon over hot dogs or serve like sloppy joes. Serves 6.

5-Alarm-Style Taco Sauce

5-Alarm-Style Taco Sauce

By Gloria Pitzer; as seen in Gloria Pitzer’s Secret Fast Food Recipes (Secret Recipes, St. Clair, MI; March 1985, p. 16)

Ingredients:

14-oz. can stewed tomatoes

6-oz. can tomato paste

8-oz. can tomato sauce

1/2 cup bottled Italian dressing

1 TB chili powder

1/2 TB cumin powder

1/4 tsp Tabasco sauce (or to taste)

Instructions:

Put all ingredients, as listed, into blender on high speed for 1 minute. Keep covered and refrigerated to use within 30 days. Freezes well, up to 6 months. Makes about 1 quart.

Hooters-Style Wings

Hooters-Style Wings

By Gloria Pitzer, from The Great Imitator’s Cookbook (Secret Recipes, St. Clair, MI; Oct. 1999, p. 56)

Ingredients:

chicken wings

butter, melted

bottled hot sauce

flour*

oil

Instructions:

Cut Wings at joint, leaving boney tip intact. Moisten in equal parts of melted butter and bottled hot sauce. Coat moistened pieces in flour. Fry in 4-inch deep, hot oil at 385F degrees for about 6-8 minutes or until browned and crispy. They’re greasy, but wonderful! Serve with bleu cheese or ranch dressing.

*FOR WILD HOT WINGS: add 1/2 tsp dry mustard and a dash, each, of black pepper and cayenne to each cup of flour when coating wings.