August 24, 2022

CHICKEN IN THE GRUFF

CHICKEN IN THE GRUFF

By Gloria Pitzer, as seen in… Gloria Pitzer’s Cookbook – The Best of the Recipe Detective (Balboa Press; Jan. 2018, p. 100). [A revised reprint of Gloria Pitzer’s Better Cookery Cookbook (Secret Recipes^TM, St. Clair, MI; May 1983, 3^rd Edition).]

INGREDIENTS:

3-lb chicken, cut-up fryer pieces (rinsed and drained)

Flour (enough to coat each piece)

Equal amounts of oil and Crisco (sufficient to fill large skillet 1-inch deep)

Season salt (to taste)

[3 to 4 cups] Chicken broth (homemade or canned, sufficient to baste each piece about 5 to 6 times)

INSTRUCTIONS:

Run the cut-up fryer pieces of 3 pounds of chicken under cold water. Drain off excess water. Coat each piece in flour. Heat enough oil and Crisco in equal parts that, when melted, it fills a large heavy skillet to about 1-inch deep.

Brown the floured pieces a few at a time, with the skin-side down first, for about 4 or 5 minutes or until golden brown, sprinkling liberally with season salt. Brown both sides of the chicken pieces and arrange them in a shallow roasting pan with the skin-side up, in a single layer. Do not heap the pieces in the pan.

Drizzle each piece with about 2 tablespoons chicken broth – homemade or canned. Bake uncovered at 375°F for about 30 minutes, basting the pieces every 5 minutes with a spoonful of drippings. Do not turn the pieces while baking them. When the meat of the chicken appears fork-tender and the coating is golden and crispy, it’s ready to serve to 4-6 people.

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

See also…

Mondays & Memories of My Mom – Fame And Fried Chicken

August 24, 2022

SHALLOW CUP MARSHMALLOW CANDIES – Mallow Cup Imitation

SHALLOW CUP MARSHMALLOW CANDIES – Mallow Cup Imitation

By Gloria Pitzer, as seen in… Gloria Pitzer’s Cookbook – The Best of the Recipe Detective (Balboa Press; Jan. 2018, p. 233). [A revised reprint of Gloria Pitzer’s Better Cookery Cookbook (Secret Recipes^TM, St. Clair, MI; May 1983, 3^rd Edition).]

Just like my Recess Peanut Butter Cups, this candy is a simple, basic combination. The Boyer Candy Company (Altoona, PA) makes the commercial brand, “Mallow Cup” candy. They’re easy to find in some areas, but my European readers love the idea of being able to make this imitation.

INGREDIENTS:

8-ounce bar Hershey’s Milk Chocolate

4 tablespoons butter

7-ounce jar Kraft Marshmallow Cream

1 cup flaked coconut

24 miniature muffin paper liners

INSTRUCTIONS:

In top of double boiler over gently simmering water, melt chocolate with butter and ½ cup of the marshmallow cream. Stir until smooth. Put coconut on an ungreased cookie sheet in a 375°F oven until lightly browned. Stir coconut frequently to brown it evenly. Cool it and crush it fine with a rolling pin; then, stir into chocolate mixture.

Place rest of marshmallow cream, in a heat-proof bowl, in a pan of simmering water until it is of pouring consistency. Divide half of the chocolate mixture between 24 miniature muffin paper liners. Divide the marshmallow equally over that and let it set a bit. Then, divide remaining half of chocolate over the marshmallow layer. Chill until firm. Makes 2 dozen.

SHALLOW MARSHMALLOW SQUARES [Variation] – By Gloria Pitzer

Rather than fuss with the paper liners (above), make a quick job of it by altering the shape. Take half the chocolate mixture and spread it evenly over the bottom of a buttered, 9-inch square pan, pouring the warm marshmallow cream over that. As soon as the cream has “set” a bit, spread remaining half of chocolate over the top. Let it stand at room temperature about 1 hour to further set. Cut into 24 squares.

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See also…

Mondays & Memories of My Mom – You Can’t Please Everyone

August 24, 2022

ARIZONA BANANA-ORANGE-NUT SALAD

ARIZONA BANANA-ORANGE-NUT SALAD

By Gloria Pitzer, as seen in… Gloria Pitzer’s The American Cookery Cookbook (Happy Newspaper Features, Pearl Beach, MI; July 1976, p. 3).

INGREDIENTS:

1/3 cup oil

2 TB red wine vinegar

½ tsp dry mustard

½ tsp salt

¼ tsp pepper

3 to 4 medium oranges, peeled and sliced [or sectioned]

2 bananas, peeled and sliced

3 to 4 cups coarsely torn, tender greens

1/3 cup pecan or walnut halves

INSTRUCTIONS:

In salad bowl, stir [together] oil, vinegar, mustard, salt, and pepper to mix well. Fold in oranges and bananas; [then] toss lightly. Just before serving, add greens and toss [again]. Sprinkle with nuts. Makes 4 servings.

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See also…

Mondays & Memories of My Mom – Summer Memories

August 24, 2022

NIAGARA FALLS FUDGE – Like Maple Leaf Village’s

NIAGARA FALLS FUDGE – Like Maple Leaf Village’s

By Gloria Pitzer, as seen in… Gloria Pitzer’s Cookbook – The Best of the Recipe Detective (Balboa Press; Jan. 2018, p. 231). [A revised reprint of Gloria Pitzer’s Better Cookery Cookbook (Secret Recipes^TM, St. Clair, MI; May 1983, 3^rd Edition).]

AT MAPLE LEAF VILLAGE, in Niagara Falls, Ontario, the making of fudge before your very eyes has been an art in the form of entertainment for thousands, upon thousands, of tourists each year. The Swiss Fudge people will tell you the recipe is secret.

I don’t mind! I respect the right to that privilege, but at home we can try to come close to their smooth texture this way… Simply by improving upon my frosting recipe, used for imitating the famous Sanders product. Trust me!

INGREDIENTS:

4 ounces unsweetened solid baking chocolate (4 squares)

½ cup milk

¼ pound butter or margarine (1 stick)

2/3 cup light corn syrup

2 cups granulated sugar

3 ½ cups powdered sugar

2 teaspoons vanilla

INSTRUCTIONS:

Put the chocolate, milk, butter, corn syrup and granulated sugar into a medium-sized saucepan on medium to high heat, stirring constantly until melted and smooth – while bringing it to a brisk boil for 4 to 6 minutes.

While continuing to stir, scrape down the sides of the pan, also. Remove from heat. With portable electric mixer on medium speed, mix in powdered sugar, a little at a time; then, add the vanilla and blend for 6 minutes.

Pour into a well-buttered, 9-inch, loaf pan that is also lined with a strip of greased waxed-paper, placed in the pan so that you have a 2-inch overlap at each end. Chill the fudge several hours or until firm. Use the overlapping waxed-paper ends to remove the fudge loaf from the pan. Slice it as you would a loaf of bread.

NOTE: At the time of this [original] writing [1982], one slice would cost you a $1.89 [Canadian funds.] Each slice is about ½ pound.

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See also…

Mondays & Memories of My Mom – Smile Power

August 24, 2022

FLOWERED JOHN’S SONS’ CHOCOLATE ICE CREAM

FLOWERED JOHN’S SONS’ CHOCOLATE ICE CREAM

By Gloria Pitzer, as seen in… Gloria Pitzer’s Cookbook – The Best of the Recipe Detective (Balboa Press; Jan. 2018, p. 254). [A revised reprint of Gloria Pitzer’s Better Cookery Cookbook (Secret Recipes^TM, St. Clair, MI; May 1983, 3^rd Edition).]

INGREDIENTS:

13-ounce can Pet evaporated milk

6 ounces (¾ cup) Hershey’s chocolate syrup

1 tablespoon granulated sugar

1 ½ teaspoons vanilla

4 ounces heavy cream, whipped stiff

INSTRUCTIONS:

Put the beaters of your portable electric mixer in the freezer. Empty the can of evaporated milk into a 2 ½-quart, aluminum, mixing bowl; placing it, uncovered, in the freezer until small ice crystals begin to form on the surface of the milk at the sides of the bowl.

Remove the milk and put the beaters into the mixer, beating the milk on low speed and increasing it to high as it thickens and soft peaks form. This process will take about 8 to 10 minutes. Don’t begrudge a minute of the beating time! The more air you can incorporate into the milk, the lighter the ice cream will be.

Turn the mixer to lowest speed when the peaks are respectably firm and fold in the syrup, sugar, vanilla and the stiffly beaten whipping cream. Return it to the freezer – covering it this time with plastic wrap or heavy foil. Freeze until firm.

Break it up with a fork and beat it again until creamy. Next, pack it into a freezer container with a tight-fitting lid and re-freeze it until firm enough to “scoop”. Makes a little over 1 quart for about 4 to 6 servings.

#GloriaPitzersCookbook

See also…

Mondays & Memories of My Mom – The Original