Mondays & Memories of My Mom – Happiness Is…

Hello, Everyone! If you haven’t been here before, my name is Laura Emerich and Gloria Pitzer, the ORIGINAL “Secret Recipe Detective”, is my mom. I started this weekly blog series last month to carry on her legacy through my memories of her; as well as, through the memories others have of her. This week’s subject is “happiness”! As Elbert Hubbard said, “Happiness is a habit cultivate it.” 

If true happiness is acquired through persistence and patience, it would be like the fable of the elderly Chinese profit who asked for a needle when none could be found. However, somebody offered him a crowbar and a file. He was pleased and assured his friends that it was only a matter of time before he could produce the needle he wanted. [a Food-for-Thought entry on page 304 of “Gloria Pitzer’s Cookbook – The Best of the Recipe Detective”; published by Balboa Press (January 2018) – a re-write of her famous, self-published book, “Gloria Pitzer’s Better Cookery Cookbook” (May 1983, 3rd Printing)].

When I was feeling depressed and frustrated, miserable about life in general, Mom told me that happiness is not in what you want or what you get, but in who you are! True happiness comes from within us. It’s not about what you have in life, but what you get out of life, that counts. After all, it’s the journey, not the arrival, that matters the most.

Yet, there are those who truly believe, in their heart-of-hearts, that their level of happiness is in direct proportion to their level of success, which is in direct proportion to how much money they earn or have. However, success “levels” (if there really are such things) have nothing to do with how much money one has acquired; and, thus, has no correlation with a “level” of happiness. Mom believed that real success was found in how well we lived our lives – for the good of ourselves, as well as for the good of others. Thus, we should always do something that will make a difference for the good of others.

We all expect life to be good to us – at least, some of the time. But, when things don’t work out the way we plan, or hope, there’s an overwhelming tendency to feel that all life gives us is lemons. Everyone knows the old saying, “When life gives you lemons, make lemonade.” (Also, a quote from Elbert Hubbard.) However, you need a lot of sugar to make a good lemonade. Whether the sweetener comes from self-love or from inner-happiness, we need to pour that sugar all over it!

One of Mom’s favorite “happy” and “feel good” movies was always The Sound of Music, in which Julia Andrews’ character was constantly bombarded with life’s “lemons”; but, like mom, she never lost her faith. She always found a way to turn it into lemonade. One of mom’s favorite references in the movie was from a scene in the Abby when Julia’s character was told, “When the Lord closes a doorhe opens a window.” Similar to Mom’s favorite Norman Vincent Peale quote: “God never closes a door that He doesn’t open a window.”

Photo of Gloria Pitzer, taken by Laura Emerich, March 2013

Mom believed that life’s best experiences often came out life’s biggest disappointments by, simply, turning “a let-down into a set-up” for something else – something better – something out there, through the opened window. She also believed that every new day was a turning point and that each experience (good and bad) eventually contributed in some way to our growth and happiness. For that she was always grateful. Since these life-lessons continue on a daily basis, we should be learning something new every day. After all, we are always growing and evolving – mind, body and soul. Mom once wrote, “…the opportunities that are available to us aren’t always the most obvious when we’re in the throes of self-pity [or rejection], or weary from over-work… You certainly won’t hear opportunity knocking at the front door if you’re in the back yard, looking for four-leaf clovers.” [“My Cup Runneth Over – And I Can’t Find My Mop”, written and self-published by Gloria Pitzer, Dec. 1989; page 4].

Photo taken by Laura Emerich at a Michigan State Scenic Turnout along M-25, Oct. 2017.

Because of the happiness Mom taught me to find within myself first, I can also enjoy the happiness I find in the colors of a Michigan fall, the happy-go-lucky smile of my grandchild, the nuzzles and purrs of my cats (and husband), the sparkling sun reflected on the magnificent blue waters of The Great Lakes, the cheerful sounds of the birds and other wildlife in my backyard, the aroma of a slow-cooker Sunday meal – and in so much more! Where do you find your happiness?

Some people find happiness in chocolate. So, with that and the up-coming Halloween celebrations, I’d like to share with you Mom’s make-a-like version of Reese’s Peanut Butter Cups, which she called Recess Peanut Butter Cups; asking only for proper credit if you care to share it.

An alternate, 1983 version, can be found on page 234 of her last book, “Gloria Pitzer’s Cookbook – The Best of the Recipe Detective” [published by Balboa Press (January 2018, 1st Printing) – a re-write of her famous, self-published book, “Gloria Pitzer’s Better Cookery Cookbook” (May 1983, 3rd Printing)].

Mondays & Memories of My Mom – The Best Things in Life

What’s “best” to me may not be the same as what’s “best” to you or to anyone else. But, from all the comments I’ve read on the subject, a LOT of people seem to feel that the best things in life really are the “free stuff”.

As far back as I can remember, my mom taught me that the best things in life aren’t necessarily tangible things! Mom – as do I – always treasured things like feelings, thoughts and expressions of caring. A smile or a hug or a strong, loving, family bond (be it by blood or by choice) have always been very important “best things” too.

May 2017 – Myself, my grandson, my oldest daughter and my mom – 4 generations of family!

All of these kind of things are given and received freely…at no monetary costs. I’ve tried to teach these “values” to my kids also – as my mom taught me and her mom taught her – now my daughter teaches these values to her son. Chivalry, courtesy and civility are not dead – nor can it hibernate, as long as we continue to teach it to each new generation!

Mom once wrote: “We must…remove price tags from people. Everyone has worth; the excitement lies in the discovery of their value!…Wealth does not equal worth and so the amount of money we could have earned, but turned down instead, as a result of keeping our publications at home, is not as important as the work itself.” – as found in her self-published book, ‘My Cup Runneth Over And I Can’t Find My Mop’, 1st Edition, December 1989; p. 106

In the Fall season of 1981, after the over-whelming response to her 1st appearance on the Phil Donahue Show – Mom was repeatedly laying her head on her desk, “in tears of anguish and fatigue”, as the family-operated, dining-room-table business went from “rags-to-riches”, in terms of public response to her creations. But, fame was not all it was jacked-up to be; and, it was taking its toll on everyone! The cookbooks couldn’t be printed fast enough, to fill all the orders that were continually coming in; some customers were upset that they hadn’t received their orders, due to all sorts of confusing reasons; and the family was stressed-out and crumbling apart from all the related fall-out of “fame”. Hence, I left home early (just before my 17th birthday), running away with a boy of whom my parents disapproved.

Mom and Dad thought that, by moving to the Los Angeles area with my younger sister (near one of my older brothers, Mike, and Mom’s oldest sister, Hazel, and her family), they could all have a new beginning and leave all their problems behind, in St. Clair. As I did, in moving to the Houston area with my boyfriend. All of us soon realized we were mistaken – about what we thought we wanted/needed and how to go about getting it.

“Hell is God, giving you what you thought you wanted.” – Dick Syatt

Pitzer’s St. Clair House, 1978

In California, it wasn’t long before Mom and Dad started missing the things about St. Clair that originally attracted them to move there from Algonac, in the first place…the friendliness of the town, the security of walking the streets without fearing harm, the simplicity of her small-town life. As much as they loved being near their family members, out there, that they rarely got to see, Mom couldn’t work or create in California! The peace and contentment she sought, but couldn’t find there, made her suddenly re-appreciate the freedom she had of living in a small, mid-west town, and she was eager to go “home”. She went back to what she loved best – writing and radio “visits” that kept her connected with her “readers” and “listeners”.

Remembering – Recollections of how we developed our Secret Recipes and the unique circumstances under which this dining room table operation has endured… will surely never make the best sellers list, and perhaps not even interest most critics, let alone the skeptics. They predicted that the public’s interest in my kind of cookery would not last long. It continues because it has merit! – (by Gloria Pitzer; from ‘The Original 200 Plus – Secret Recipes Book’, 1st Printing, June 1997; p. 2)

During that same time period, while I was on my own journey in the Houston area with my boyfriend, I also found that to be so true. It wasn’t long before I realized that being in a new place with my boyfriend was not making either of us happy. After 5 months in the Houston area, my boyfriend and I, along with another couple, moved back to our hometown area in Michigan. But, things still weren’t good/better for either of us. I was looking through rose-colored glasses at something that was just not meant to be.

Illustration by Gloria Pitzer

Mom found out, through friends of mine, where I was living and how I was struggling. She started sending me little, anonymous, “angel” cards with a $20 bill – no return address or any writing other than my name and address on the envelope. I knew it was from her, even though the writing was “disguised”. Angels were our “connection”. While the money did help – that I cannot deny – it was the “anonymous” angel cards, themselves, that meant the most to me. She was reaching out, without any pressure or judgement. After my boyfriend and I split up, circumstances led me back to a loving and forgiving relationship with my parents.

Mom said, of that whole experience, ‘Sometimes we need to have something, lose it and get it back again, before we can really appreciate what we have.’

Back to the best things in life – as I said in the beginning – things like feelings, thoughts and expressions of caring. A smile or a hug or a strong, loving, family bond (be it by blood or by choice) have always been very important “best things”! They are the things that truly make me happy…given and received freely…at no monetary costs.

Before Mom hung up her hat and magnifying glass to fully retire, (in exchange for a self-addressed, stamped envelope) she was graciously giving away “free” sheets of 12-20 of her “best”, most popularly requested, recipes and information on what publications she had in print and how to get them. All her recipes are copyrighted; and one thing she always asked for, when she gave permission to copy, was to give her the proper credit for it. I am going to share one of those recipes with you each week, here in my blog, as they also appear in her last book, “Gloria Pitzer’s Cookbook – The Best of the Recipe Detective” [published by Balboa Press (January 2018, 1st Printing) – a re-write of her famous, self-published book, “Gloria Pitzer’s Better Cookery Cookbook” (May 1983, 3rd Printing)], asking only for proper credit if you care to share it.

In last week’s blog, “More than 15 Minutes of Fame”, I shared her “Big Bucket In the Sky Chicken” recipe, which was also on the “free sheet”. This week, as “Pumpkin Season” begins, I’d like to share Mom’s favorite butter pie crust recipe from that “free sheet”, which is also found in her last book (cited above) on page 243.

BUTTER CRUST (My Most Dependable & Very Favorite Recipe!)

[Like Baker’s Square’s product!]

Melt ¼ pound butter – NOT margarine – in a small sauce pan on medium heat until it’s frothy, but don’t let it change color or become the least-bit brown. (I like to put the stick of butter into my heat-proof, 1 ½-quart, glass mixing bowl, placing it in the microwave for 2 to 3 minutes on “Defrost”.)

As soon as the butter is melted, and while it’s still hot, dump in the remaining ingredients:  1 tablespoon sugar, ½ teaspoon salt, ¼ teaspoon cinnamon and 1 cup all-purpose flour.

Turn your electric mixer on high and beat mixture in a bowl for about 30 seconds or until it comes away from the center and hits the sides of the bowl. Quickly gather it into a ball and pat it out to cover the bottom and sides of a Pam-sprayed, 10-inch, Pyrex pie plate. (Pyrex plates work best with this very rich recipe.) If you don’t have Pam, grease the pan in Crisco only! It might stick otherwise!

Bake crust at 375°F for 18 to 20 minutes or until golden brown. Fill as desired. Makes one 10-inch pie crust. Note: Do not double this recipe. The dough becomes difficult to work with as it cools and, then, it crumbles and breaks apart. Make one single recipe at a time.

   To make top crust: Pat out a single recipe, as given above, on a Pam-sprayed and waxed-paper-lined dinner plate. Invert crust over filling spread in crust-lined pan, per recipe of your choice. Lift off plate and peel back waxed paper. Make slits for steam to escape. Gently press crust to rim of pie pan with a floured fork (or a fork dipped in ice water.) Use an egg-wash if you wish (one egg yolk, beaten with 1 tablespoon cold water and brushed lightly – lapping it, rather than pressing it, over top of crust), but the butter in this crust should allow it to brown beautifully without the wash. Bake per filling recipe directions. Generally, the best temperature is at 375°F for 25 to 28 minutes or until filling begins to bubble up through the slits in the top crust in the crust is golden brown.

Mondays & Memories of My Mom – More than 15 Minutes of Fame!

Hi, again, to everyone!

If you’re new to here – I am Laura Emerich and Gloria Pitzer, the ORIGINAL “Secret Recipe Detective”, is my mom. I started this blog series to carry on her legacy, which is why I titled my first blog in this series “A Legacy of Love” (9/17/2018), as that is what “Secret Recipes” always was to her and what it became to me over the last few years of her life while I re-wrote her favorite cookbook for her; to be published, again, for a new generation! I ended that 1st blog with a promised continuation of the story of her experience with being on The Phil Donahue Show, and here it is!

“…it was her first appearance on ‘The Phil Donahue Show’ that created the most overwhelming response to her talents than she could have ever expected’ – from Mondays & Memories of My Mom Blog Post, 9/17/2018 (http://therecipedetective.com/category/blog/)

It was July 7, 1981 when Mom FIRST appeared on The Phil Donahue Show. She appeared, again, almost 12 years later, on April 16, 1993. The response to her 1st appearance was over-whelming, to say the least – not only to her, but to our whole family; and even to our local Post Office and the community! During her 2nd appearance, The Phil Donahue Show was not allowed to give out her contact information. The request for transcripts for that episode broke the show’s record! A rough recording of that episode can be found on YouTube, in 5 parts.

Mom and Phil Donahue, 1993

Here is Mom’s own account of her 1st experience, as it appears in her last book, “Gloria Pitzer’s Cookbook – The Best of the Recipe Detective” [published by Balboa Press (January 2018, 1st Printing, p. 298-299) – a re-write of her famous, self-published book, “Gloria Pitzer’s Better Cookery Cookbook” (May 1983, 3rd Printing)]:

It was 1977, and we were considering a move from Pearl Beach to St. Clair, since our 80-year old house was already packed, wall-to-wall and floor-to-ceiling, with recipe books and newsletter inventory. Just about the time we planned our move, the Phil Donahue show called and invited us to Dayton, Ohio to appear on their program there. I had to decline. We already had more work than we could handle, and I had found that television appearances were merely food demonstrations that I did not enjoy experiencing. I enjoyed my radio work more, and the number of stations on which I had become a regular participant had grown to include over 100 across the country and in Canada.

We were settling down in our new house in St. Clair, with our office in the basement. We outgrew that arrangement in a short time and rented a larger office uptown. But the books became more successful than we anticipated, and the newsletter circulation was growing to over 10,000. Soon, I found that we had to put the business back into our home. I couldn’t depend on being in a writing mood between our regular “office” business hours of 8 AM to 5 PM. 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. With my files and reference materials at the office and me, at home on the telephone with the radio shows, the arrangement was not satisfactory. So, Paul and our 2 sons remodeled our two-car garage, attached to the kitchen, and we moved the operation back there; where, for the next 4 years, the business ran quite smoothly.

We were receiving about 1,000 letters a day from the radio shows that I took part in and the newspaper stories that I was more-or-less an acting consultant on subjects related to “fast food”. In the spring of 1981, our old friend, Carol Haddix, ran a story about our new book of “Homemade Groceries” in the Chicago Tribune, where she had just been assigned the food department. The Donahue Show people called once more and requested our appearance. We had just done a PM Magazine show with Detroit and had declined an invitation to appear in New York on Good Morning America, as well as declining an opportunity to have People Magazine interview us – and I still wonder why in the world I said I would do the Donahue show! I think it was because I had just tangled with Grit, the weekly newspaper in Pennsylvania, over giving credit to the Food editor’s teenage daughter for having developed a fish batter like Arthur Treacher’s, using club soda and pancake mix – and received an apology on the back page of one of their issues, placing the item between an ad for corn and callous remover and waste cinchers. I was also tangling with Jove Publications, who were pressing hard to sell their “Junk Food Cookbook”, using my recipes, word-for-word, with credit going to somebody else. I wanted to establish the fact that I was very much in business and willing to protect my copyrighted property with the same enthusiasm and sincerity as the major food companies had exhibited in protecting theirs from my imitations. (And believe me, we’ve heard from all the big ones!)

So, on July 6, Paul and I flew to Chicago, staying at the Hyatt O’Hare, and did the Donahue show live – for an entire hour – on July 7, flying back that same afternoon. The next day, 15,000 letters waited for us at the St. Clair post office. And every day for 4 months, we picked up thousands of letters – having received by Christmas, well over 1 million letters, requesting information on how to acquire our books, which were still available only by mail from our address. We were bogged down with an unexpected response. It was an experience of mixed blessings!

If you’ve ever seen 1 million letters, you know how we felt when we tried to handle the overwhelming response! It was exhausting! Our home, which was both our office and our sanctuary, became like a factory, with people helping us to process the mail, eventually having to return thousands of the orders to the customers with our deepest regrets that we could not, in all fairness to them, delay their order. The onslaught of mail had forced us to do this. We were all working from 7 AM until 1 or 2 AM the next morning just to open and read the mail.

Our phone bill had been buried in some of that mail and in a month’s time, being something like 23 to 24 days behind in opening the mail, our phone was shut off for non-payment of our bill. As soon as we realized what the mail was doing to us, we tried to get Donahue’s people to stop the continued scheduled showings of our appearance. But that show remained on their repeat schedule for almost a year, playing in the Panama Canal zone, Greenland, Iceland, Australia and on hundreds of small town stations.

Most of the letters requested a sheet of ‘free’ recipes that were included with the order blank for a self-addressed stamped envelope to us. The offer would have been good for us, if it had only been shown that one time – the day on which we appeared on the show – but for nearly a year afterward, the requests still came, as did the complaints and the threats to report us to postal authorities for not having sent those ‘free’ recipes, tore us apart emotionally and physically! Some people did not include their self-addressed-stamped envelope. Some envelopes were addressed to themselves, such as Joe Smith, but in care of OUR address instead of THEIR address. It was a confusing mess! Some people wrote threatening letters that they hadn’t received their orders and were turning us over to the postmaster general as frauds! I laid my head on my desk many a time, in tears of anguish and fatigue. The family was falling apart. We couldn’t print our books fast enough, to fill all the orders! Then the post office, in delivering the thousands of books that we DID mail out, lost some, destroyed some, and delayed and even miss-directed other orders…

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. It was a time to learn and to grow.

To Mom, the “Donahue Show” appearance always remained the single, most important part of her “Secret Recipes” growing experience. It opened many doors that would have otherwise been closed in her field, allowing her to let her light shine; and inspiring her light to keep shining. Here is Mom’s favorite recipe experience from that show, as it appears in her last book, Gloria Pitzer’s Cookbook – The Best of the Recipe Detective [published by Balboa Press (January 2018, 1st Printing, p. 89) – a re-write of her famous, self-published book, Gloria Pitzer’s Better Cookery Cookbook (May 1983, 3rd Printing)]:

THIS RECIPE was created on-the-spot when I discovered that my usual ingredients and…most familiar utensils were not ready…to use on The Donahue Show (… July 7, 1981) …I had to adlib the experience, calling upon every possible thing I could remember about good cooking. It was luck! And luck – of course – is when preparation and experience meet opportunity!

There was a toaster oven on the table the staff had set up for me to use during the live–telecast of the show. At 8 o’clock in the morning, the producer of the show was driving around Chicago, trying to find a Kentucky Fried Chicken restaurant that was open, so that the audience could later compare what I had prepared to what the restaurant prepared. So, I looked at the ingredients I had on hand and tried to improvise with what was there. The on-the-spot recipe was every bit as good as what Paul & I had been publishing and was so much easier, that again we could prove that there will always be more than one way to arrive at a given result!

OVEN-FRIED KENTUCKY-STYLE CHICKEN

In doubled plastic food bags, combine well: 3 cups self-rising flour, 1 tablespoon paprika, 2 envelopes Lipton Tomato Cup-a-Soup powder (see Index for my “Cup-of-Thoup” recipe), 2 packages Good Seasons’ Italian dressing mix powder and 1 teaspoon season salt. Twist the end of the bags tightly, creating an inflated balloon affect. Then shake the mixture well to combine.

Spray a jellyroll pan (10 x 15 x 3/4-inch) with Pam or wipe it well with oil. Run a cut-up chicken fryer under cold water and let excess water drip off, putting all the pieces into a colander to drain a few minutes. Dredge pieces one at a time in the flour mixture, by placing each piece in the bag of seasoned flour and shaking to coat. Arrange the coated pieces, skin-side up on prepared pan. Melt ¼ pound margarine or butter and, using a 1-inch-wide, soft-bristled, pastry brush (or one from a paint store with soft hair bristles – NOT plastic bristles,) dab the melted butter or margarine over the floured surface (skin-side only) of each chicken piece. When all the melted butter or margarine has been divided between the pieces, bake it in a 350°F oven, uncovered, for 1 hour or until golden brown and tender.

FOR CRISPY COATING: After applying melted butter or margarine, dust pieces with a few additional tablespoons of seasoned flour and drizzle with more melted butter or margarine before baking. Serves 4 to 6.

Gloreos – The Oreo-Style Sandwich Cookies

Gloreos – The Oreo-Style Sandwich Cookies

When the Washington (DC) Post once interviewed the Nabisco people to ask how they felt about a Michigan housewife, claiming she could imitate their famous chocolate sandwich cookie at home, they were very insistent that it was impossible! Well, I felt if Hydroxy could come close, so could I – and I gave the big food company a taste of their own product!  – Gloria Pitzer

Cookie:

  • 18 oz. package devil’s food cake mix
  • 2 eggs (eggs)
  • 2 tbsp oil
  • 1/2 cup Nestle’s Quik cocoa powder
  1. Preheat oven to 400 degrees F. Combine cake mix, eggs + water, oil and cocoa powder. Blend well until you can form it into a ball. Let stand 20 minutes.
  2. Form dough into 1/2-inch balls placed 2 inches apart on lightly greased baking sheet Flatten each ball with bottom of a greased once drinking glass that has been dipped in Nestle’s Quik powder to deepen the color of the cookies to resemble the originals.
  3. Bake 8 minutes. Immediately out of the oven, flatten each cookie with the back of a pancake turner. Let cool 20 minutes while you prepare the filling.

Filling:

  • 1 envelope unflavored gelatin
  • 1/4 cup cold water
  • 1 cup Crisco
  • 1 lbs + 1 cup powdered sugar
  • 1 tsp vanilla
  1. Soften the gelatin in 1/4 C cold water and place in a pan of hot water until clear. Meanwhile, beat the Crisco until fluffy, adding the powdered sugar a little at a time.
  2. Add the vanilla and cooled gelatin and beat 6 minutes. Shape into 1-inch balls and place between the bottom sides of two cookies, pressing them gently but firmly together until the filling becomes nicely rounded at the edges.
  3. Chill about one hour to set the filling.

Assembly:

  1. Shape the chilled  filling into 1-inch balls.
  2. Place each ball between 2 cooled cookies, on the bottom-sides of each.
  3. Press gently until filling has spread to the edges of the cookies like the originals.

Makes 4 dozen sandwich cookies.

AboutOreos®

The Oreo cookie was developed and produced by Nabisco in February 1912 at its Chelsea factory in New York City (now Chelsea Market). It was created mainly to target the British market, whose biscuits were seen by Nabisco to be too ‘ordinary’. Originally, Oreo was mound-shaped and available in two flavors; lemon meringue and cream. In America, they were sold for 30 cents a pound in novel tin cans with glass tops, which allowed customers to see the cookies.

A newer design for the cookie was introduced in 1916, and as the cream filling was by far the more popular of the two available flavors, Nabisco discontinued production of the lemon meringue filling during the 1920s. The modern-day Oreo was developed in 1952 by William A Turnier, to include the Nabisco logo.

What a lot of people don’t know is that over 491 billion Oreo cookies have been sold since they were first introduced, making them the best selling cookie of the 20th century.

Check outwww.nabiscoworld.com/Oreofor more information about Nabisco and their entire line of great snacks.

A1-Style Steak Sauce

A1-Style Steak Sauce – by Gloria Pitzer

  • 1/2 cup Dark Molasses
  • 2 Green Onions (chopped)
  • 3 Tbsp Kosher Salt (coarse)
  • 3 Tbsp Dry Mustard
  • 1 tsp Paprika
  • 1/4 tsp Cayene
  • 1 clove Garlic (crushed — or, 1 tsp Garlic Powder)
  • 1 Anchovy Filet (chopped — or, 1 Tbsp Anchovy Paste)
  • 6 Tbsp Taramind (Fresh — or, 1 Tbsp Taramind Extract)
  • 1 tsp Pepper
  • 1/2 tsp Fenugreek
  • 1/2 tsp Powdered Ginger
  • 1/2 tsp Ground Cinnamon
  • 1 tsp Powdered Cloves
  • 1/2 tsp Caradamen Seeds
  • 3 drops Tabasco
  • 6 oz. Rhine Wine
  • 2 oz. Rose Wine
  • 1 pint White Vinegar
  • 1 Tbsp Kitchen Bouquet
  • 1 Tbsp Postum Pwder
  1. Put all spices (except last 6 ingr.) through blender till fine powder. Place over low heat with half vinegar and simmer 1 hr; adding rest of vinegar alittle at a time as mixture is reduced in bulk.
  2. Stir in tabasco, wines, kitchen bouquet. cook 3 min to dissolve. Remove from heat.
  3. Pour into crock or tuperware container (2qt) let stand covered for 1 week. Then strain thru cheese- cloth, six times.
  4. Bottle and cap tightly. keep refrigerated indefinetly. Freeze to keep for years.

About A1 Steak Sauce®

In the early 1800’s, Henderson William Brand was chef to King George IV of England where he created a special sauce that the king is so liked, he proclaimed it “A1”. By 1831 Brand had left the Royal Court to start Brand &Co. where he created meat extracts and essences. Brand was a better chef then he was a business man going bankrupt in 1850 forcing him to sell his business to W.H. Withall who knew that Brand’s products were England’s very best.

In 1862, Withall enters Brand’s Steak Sauce in the International Exposition in London, England. The sauce is again proclaimed “A1”. Thirty years later, A1 Steak Sauce® had made its way to U.S. and Canadian dinner tables. Over the next several decades, people start using A1 Steak Sauce® for a variety of other meats as well as vegetables.

In 1999, A1 Steak Sauce® is purchased by Renée’s Gourmet Foods Inc. and the company begins to refocus this A-1 back to its “Royal Roots”.

For more information, check out www.A1Sauce.com It has a variety of information including nutrition, their history, and what’s new.

Sanders-Style Hot Fudge Sauce

Sanders-Style Hot Fudge Sauce

By Gloria Pitzer, from Gloria Pitzer’s Better Cookery Cookbook (Secret Recipes, St. Clair, MI; May 1982) [aka: Recipe #1]

Ingredients:

  • 14 oz. Eagle Brand Milk (can)
  • 14 oz. Karo Syrup (light)
  • 12 oz. Nestles Milk Chocolate Chips (not the semi-sweet)
  • 1/4 lbs. Butter

Instructions:

  1. Combine ingredients in top of double boiler over simmering water and stir until chocolate melts.
  2. Continue to cook for 30 minutes, stirring a few times . Remove from heat, then beat with a mixer until smooth.
  3. When cooled, pour into a jar and cap tightly. Refrigerate.
  4. Makes 32 servings.

About Sanders Candy Co.®

Sanders first opened in Downtown Detroit in 1875. Over the years, they expanded to over 57 stores covering the Detroit area. These stores not only sold candy, fudge toppings, and baked goods, but also had fountain counters serving light lunches, as well as an assortment of desserts including the popular Ice Cream Sodas, Sundaes and Hot Fudge Cream Puffs.

Sanders soon became the leading purveyor of candies in the Greater Detroit area and began to sell directly to national supermarket chains and other retailers in the area. Many of the national stores were outfitted with Sanders in-store bakery stations for cake decorating and more, while others featured the full line of Sanders products in their bakery departments.

Sanders still uses the finest quality ingredients in all of their chocolates, candies and fudge toppings following strict formulas created by Fred Sanders over 100 years ago.

For more information, check out www.SandersCandy.com It has a variety of features including information on parlor locations, career opportunities, and an online store so you can order these truly amazing products if you can’t find them in your area of the country.

Wednesday’s Chili – Like Wendy’s-Style

Wednesday’s Chili

By Gloria Pitzer, originally from Eating Out at Home (Secret Recipes, St. Clair, MI; Sep. 1981, 12th Printing, p.16)

WHEN A VERY SUCCESSFUL HAMBURGER FRANCHISE decided to give the ‘Golden Arches’ a little nudge in the marketplace, it won the public’s approval by adding a velvety-textured, mildly-seasoned chili to its menu, which has not been duplicated by any other food chain. Today, it’s the leading lady of Wendy’s fast food menu. Here’s [Gloria’s] version…

Ingredients:

  • 2 TB Oil
  • 1 1/2 to 2 lbs. Ground Round
  • 10-oz.. can French Onion soup
  • 1 TB Chili Powder
  • 2 tsp Ground Cumin
  • 1/2 tsp Pepper
  • 3 to 6 drops Tabasco (to taste)
  • 21-oz.. can Red Kidney Beans (undrained)
  • 6-oz.. can Tomato Paste
  • 8-oz.. can Tomato Sauce

Instructions:

  1. Brown the ground beef in the vegetable oil, crumbling the beef into rice-size pieces with the back of a fork.
  2. Put the onion soup through a blender on high-speed until it’s smooth; then, add it to the beef mixture and mash it thoroughly again with the fork.
  3. Stir in the remaining ingredients and simmer gently for about 15 minutes or until the flavors are well-blended and the chili is piping hot!

Makes about 6 servings. Left-overs keep well in a covered container in refrigerator for a week, or freeze up to 6 months, but it should be thawed/re-heated in the top of a double boiler over gently simmering water. NEVER thaw frozen meat and tomato sauce over direct heat or it may scorch. Oven-thawing tends to dry it out quicker, evaporating the natural juices more than steaming it will do.

About Wendy’s®

Founded by Dave Thomas in 1969, Wendy’s is the third largest hamburger fast food chain with approximately 6,700 locations and more than 46,000 people in its global operations recording $9.45 billion (USD) in annual sales.

Wendy’s menu consists primarily of hamburgers, chicken sandwiches, French fries and beverages but does not have a signature product such as the Whopper or the Big Mac. What is unique is that their burger patties are square. The burgers are also made from fresh ground beef, not frozen.

For the complete story of Wendy’s, visit www.Wendys.com, where you can find out everything you could possibly want to know about this amazing restaurant concept.

White Tassel Hamburgers (like White Castle’s)

White Tassel Hamburgers

By Gloria Pitzer, Secret Restaurant Recipes (Secret Recipes, St. Clair, MI; Apr. 1978, 6th Printing, p. 10)

Ingredients:

  • 4 TB Minced Onion
  • 1/4 cup Hot Water
  • 2 lbs. Ground Sirloin
  • 3 oz. Baby food Strained Beef (jar)
  • 2/3 cup Clear Beef Broth (or prepared Bouillon)

Instructions:

  1. Soak minced onion in hot water until soft. Mix ground sirloin & baby food strained beef with beef broth or prepared bouillon.
  2. Make patties uniform in size, flattening 3-4 ounces of meat mixture to 1/4 ” thick. Fry each patty quickly in 1 TB oil on a hot griddle. Make 3 or 4 small holes in the patties, with the tip of a knife or skewer, during frying to ensure even doneness. Cut hot dog buns in half and cut away the rounded ends. [Not available in 1981, companies now market “slider” buns!]
  3. Fry 1 tsp. of softened onions under each patty when turning to fry the other side. Slip patties into buns and serve with pickles, mustard & ketchup. Add chips on the side.
  4. The number of servings is questionable, depending on how many Sliders™ you can eat! Freeze whatever patties are not fried right away.NOTE:  This recipe did not appear in the 1st printing of the Secret Restaurant Recipes cookbook…but, I don’t know if it was in any other printings between the 1st and 6th ones.

About White Castle®

Founded Billy Ingram and cook Walter Anderson, White Castle is the oldest American hamburger fast food restaurant chain with its first locations openning in 1921 in Wichita, Kansas. It is known for square burgers, sometimes referred to as “sliders” (officially spelled and trademarked as “Slyders”) that were priced at five cents until the 1940s, and remained at ten cents for years thereafter.

Besides a being a great concept, with a killer little burger, White Castle aslo set some amazing records. First fast-food hamburger chain ever. First industrial-strength spatula. First mass-produced paper hat. First to sell a million hamburgers. First to sell a billion hamburgers. First frozen fast food for sale.

And something for all of the guys to remember, every year on February 14, White Castle offers to reserve a candlelit table for two, complete with a server for Valentine’s Day.

For more information, check out www.whitecastle.com It has a ton of information including nutrition, White Castle history and terminolgy, locations, what’s new and some great promotions.

Source: whitecastle.com & wikipedia.com