GRILLED CHEESE SANDWICH – College Dorm-Style

GRILLED CHEESE SANDWICH – College Dorm-Style

By Gloria Pitzer, as seen in… Gloria Pitzer’s Cookbook – The Best of the Recipe Detective (Balboa Press; Jan. 2018, p. 187). [A revised reprint of Gloria Pitzer’s Better Cookery Cookbook (Secret RecipesTM, St. Clair, MI; May 1983, 3rd Edition).]

Butter both sides of 2 slices of bread. Slip a slice of American cheese between them. Wrap it up in a piece of kitchen foil. Set your steam iron on “cotton” and press each side of the sandwich firmly with the hot iron, allowing about 2 to 3 minutes per side. It’s perfectly permissible to open one end of the foil to check the degree of “doneness” and continue until it suits you.

If Paul would have been content with a steady diet of grilled cheese sandwiches and lunch meats, the rest of our married life, I would have seen no need for even having a stove. But we do all have our peculiar preferences and there was no way that I could master bean soup with the steam iron, so I resorted to a stove and had to learn how to use it over the years. But that’s marriage for you!

#GloriaPitzersCookbook

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

See also…

Mondays & Memories of My Mom – Gardening Versus Convenience

CREAM SOUP BASE – BASIC RECIPE

CREAM SOUP BASE – BASIC RECIPE

By Gloria Pitzer, as seen in… Gloria Pitzer’s Cookbook – The Best of the Recipe Detective (Balboa Press; Jan. 2018, p. 117). [A revised reprint of Gloria Pitzer’s Better Cookery Cookbook (Secret RecipesTM, St. Clair, MI; May 1983, 3rd Edition).]

INGREDIENTS:

1 ½ cups milk

½ cup flour

2 tablespoons butter or margarine

¼ teaspoon season salt

dash of pepper

INSTRUCTIONS:

Put all 5 ingredients through the blender for a minute or so, until smooth, and transfer to a 2 ½-quart saucepan. Stir the mixture constantly over medium-high heat for 3 to 4 minutes, until it thickens and becomes smooth. Remove from heat as soon as you see the very first bubble of a boil so that it won’t be apt to scorch. To this mixture, you can add any of the following seasonings and ingredients for making homemade creamed soups – just as the restaurants do!

VARIATIONS/OPTIONS…

CREAM OF CAULIFLOWER: To the above mixture, as soon as you remove it from the heat, stir in 1 ½ cups cooked, drained and still-hot cauliflower buds, a pinch of sugar (or a dash of artificial sweetener), 2 tablespoons dry minced onion, ½ teaspoon dry minced parsley flakes, ½ teaspoon onion powder, 2 tablespoons chicken bouillon powder and 2 tablespoons extra-dry (white) vermouth – optional, however, the vermouth DOES make the soup! Serves 4.

CREAM OF CELERY: Just as in the Cauliflower Soup (above), to the basic cream soup base, as soon as you remove it from the heat, stir in 1 cup of cooked, diced and still-hot celery plus 1/2 cup of the liquid in which it was cooked. Continue as the Cauliflower Soup otherwise directs.

NOTE: Other variations for this soup base can be found in…

#GloriaPitzersCookbook

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

See also…

Mondays & Memories of My Mom – Gardening Versus Convenience

CORNED BRIEF

CORNED BRIEF

By Gloria Pitzer, as seen in… Gloria Pitzer’s Cookbook – The Best of the Recipe Detective (Balboa Press; Jan. 2018, p. 185). [A revised reprint of Gloria Pitzer’s Better Cookery Cookbook (Secret RecipesTM, St. Clair, MI; May 1983, 3rd Edition).]

INGREDIENTS:

4- to 5-lb, well-trimmed, corned beef

2 cloves garlic

1 onion, the size of an orange

INSTRUCTIONS:

Put beef into an accommodating, oven-proof kettle with a tight-fitting lid. Add enough water to keep beef covered. Add onion, cut in 4 pieces and studded with garlic cloves (2 or 3 per piece of onion). Cover the kettle and bring to a boil on the stove top.

Allow it to boil for 5 minutes and then place it in a preheated, 350°F oven for 90 minutes. This makes it easier to slice later. When tender to your liking – you may want to leave it in the oven a bit longer, until it is – then, let it cool to lukewarm.

Chill it completely before slicing. It is important that you slice it at an angle across the grain of the meat, not up and down like bread – or the meat will fall apart, and you’ll end up with it shredded. So, do be careful when you begin to slice it for the sandwiches.

Serves 12. Leftovers refrigerate up to a week if well-covered. Freezes up to 3 months.

#GloriaPitzersCookbook

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

See also…

Mondays & Memories of My Mom – Americanized Irish

LINDY’S STRAWBERRY PIE

LINDY’S STRAWBERRY PIE

By Gloria Pitzer, as seen in… The Original 200 Plus Secret Recipes© Book (Secret RecipesTM, St. Clair, MI; June 1997, p. 20)

A favorite New York restaurant…

INGREDIENTS:

1 cup sugar

3 TB cornstarch

10-oz 7-Up or lemon-lime soda

2 TB strawberry Jell-O powder

1-qt whole strawberries, hulled

One 9-inch, baked pie shell

1 cup thick, strawberry preserves

½-pint heavy whipping cream, whipped stiff & sweetened a bit

INSTRUCTIONS:

Combine sugar, cornstarch, and soda in saucepan, cooking and stirring constantly until thickened and smooth, on medium-high heat. Remove from heat and stir in Jell-O powder until dissolved. Set aside to cool.

Drain any juice from the berries and very carefully fold them into the cooling Jell-O mixture. Coat berries well and then spoon them carefully into pie shell hull-side-down. Spoon remaining Jell-O over the berries, trying to keep them arranged in single layer, filling in the spaces between with remaining berries.

Melt preserves over hot water and spoon it over the filled pie shell. Refrigerate pie several hours or until set and then pile the whipped cream over top. Keep refrigerated to cut and serve inside of a week’s time, for 6-8 reasonable servings.

 

See also…

Mondays & Memories of My Mom – Radio Is Like Family