As listed, combine filling ingredients, beating 200 strokes by hand or 4 minutes with mixer on medium speed. Divide equally between 3 unbaked pie shells (see pie crust recipe below).
PIE CRUST INGREDIENTS:
3½ cups all-purpose flour
1 cup Spry (or Crisco)
4 TB butter [chilled & broken into pieces]
3 TB sugar
1 tsp salt
½ cup ice water or ice cream
PIE CRUST & BAKING INSTRUCTIONS:
Blend ingredients into a smooth dough. Chill. Split dough into three equal parts. Roll each one out to fit a 9-inch pie plate/pan. (Unbaked pies can be frozen to thaw and bake at another time.)
Bake pies at 425°F for 15 minutes. Reduce heat to 360°F (just above a moderate oven temperature) for 45 minutes or longer – until center tests “done”. Cool 30 minutes before cutting to serve 8 (per pie).
The “farm-to-table” process means that fresh, locally sourced food is sold to local consumers and restaurants. Fruits and vegetables begin to lose their nutrients within 24 hours of being picked, so fresher produce is more nutritious and local is the freshest. For some really great suggestions on how to support your area’s local farmers, be sure to read 7 Ways to Support Local Farmersat RealMomNutrition.com.
Along with National Farmers Day in the foodie world, October is also, among other things, Eat Better Eat Together Month! The consensus is that eating together, as a family, creates stronger bonds. Additionally, eating together supposedly helps to create more balanced and healthy food choices, as well.
Aside from the eating-together thing, I think that the one who plans the menu, as well as buying and preparing the food, is the one responsible for the healthy/unhealthy food choices at mealtime – whether it’s for one or two or a whole clan. It’s a great idea to celebrate eating right and having solid, old-fashioned, close-knit, family meals. But is there really any merit that eating together creates better eating habits and tighter family bonds?
Personally, I’ve found the opposite to be true! When my siblings and I were growing up, at home, we always ate dinner together, as a family; just like in the picture, below. Now, since Mom and Dad are both gone, we rarely ever talk to each other, let alone see each other.
On the other hand, my own children are closer than me and my siblings; but, other than holidays and birthdays, they only had family-sit-down-together-meals for about the first half of their childhoods. If I wasn’t working an afternoon shift somewhere, we were usually on the go, doing soccer or social activities.
When I was growing up, family-style meals weren’t just a few times a year, like on holidays and birthdays. Mom tried to make every meal a special occasion! Like typical families, we’d fill our plates and talk about our days, while we passed the serving dishes around.
We weren’t the Walton’s family or the Brady Bunch, by any means! ! We ate together because that’s when the meal was served. It wasn’t a restaurant that you could drop in on at any time and place an order for whatever you like… You ate what was made and when it was served or went hungry until the next meal.
But I can’t remember any of us willing to miss one of Mom’s meals. She would jokingly say otherwise, in her editorials; but even before Mom became famous as the Secret RecipesTM DetectiveTM, she was always a great cook! In addition, Mom CHOSE to make well-rounded meals that covered all the basic food groups, including dessert! That’s how she grew up and what she was taught by her mom.
FROM MOM’S MEMORIES…
As seen in…
Gloria Pitzer’s Reliable Recipes For Reluctant Cooks (Secret RecipesTM, St. Clair, MI; Oct. 1983, p.6)
COOKING IS MORE THAN TURNING ON THE STOVE – IT’S PLEASING PEOPLE!
As often as we put things off, in life, it’s a shame that we don’t care more about the ‘now’, the ‘todays’, the here-I-am and here-you-are, and what can we do for each other to make things as good as possible for [both of] us! I know! There are people who can’t be bothered with such nonsense. They have jobs to work and bills to pay, things to worry about and goals to achieve.
‘If you’re going to talk about cooking and foods… what are you going off on tangents for, talking about people and their feelings?’
This is a question I’ve been asked over and over by inquiring reporters, wanting to know why we’re successful at what we do, why people go to such trouble to locate us and order our books! I think they answer their own question. Don’t you?
After all, cooking is not for robots! The way we present our food to those who share our table with us takes into account more than plopping the pot roast onto a platter and announcing, ‘Supper’s ready!’ Is that where it ends? When a meal is presented, there are many considerations for the cook.
Besides the balance, nutritionally, there’s the effort to please those who will hopefully enjoy the food. And trying to please those you’re feeding is a direct appeal, a definite effort, to consider someone’s feelings, the feelings of enjoyment and consequently of approval – approval of the food and… the one who prepared it.
Every day, the homemaker, with a family to feed, meets the challenge of proving they can be proficient, both, in the selections of foods, [as well as] the preparation and presentation of it and the management and the management of the cost.
Cooking is more than turning on the stove and opening the refrigerator. It’s pleasing people! It’s caring about what they might like to eat. It’s doing your best to prepare and present the dishes so that mealtime is not just a daily routine – but an occasion.
The cookbook industry has offended us… as if the recipes were designed for mindless bodies – not for folks with feelings! Food fanatics continue to advise us on how to feed the body while we let the famished affections go hungry.
The critics’ smoking guns right now are aimed at curing physical maladies with food administered medicinally. Food, as medication, is used as both a preservative and a cure. But what heals the broken spirit – the sensitive, the distressed, the lonely, the shy and withdrawn?
It takes more than adequate fiber intake; minimum daily nutritional needs being filled to cure the body of ills created by stress and anguish. It takes loving, caring and being loved and cared about in return!
There was a time, not very long ago, when the average family’s busy lifestyle usually made it difficult to eat a meal together, let alone a healthy one. The so-called experts advised challenged families that, to strengthen the family unit, they should make it a goal to eat at least one meal a day, together, as a group.
Then the Covid-19 pandemic struck! Suddenly, families were, more or less, confined together 24/7 – for all the meals and everything else in between too! Home suddenly became a hub for the office, school, gym, salon, cinema, eatery and so much more!
Peace of mind comes from being able to successfully deal with stress, which is more important than being able to escape from it – whether that escape is through food or some other source of comfort!
‘The divine principle of good cooking is not a secret! It is taking pleasure in the activity; in the information previously retained and called upon through the facilities of memory. The spirit of good cooking is individualistic. It is not shrouded in mystery – but in love, for what you are doing and for whom you are doing it!’ – Gloria Pitzer [as seen on the front page of the 128th issue of Gloria Pitzer’s Secret Recipes Newsletter (Sep-Oct 1987)].
MORE FROM MOM’S MEMORIES…
As seen in…
Gloria Pitzer’s Reliable Recipes For Reluctant Cooks (Secret RecipesTM, St. Clair, MI; Oct. 1983, p.10)
HAVING A GOOD ATTITUDE TOWARD COOKING
Having a good attitude toward cooking, is the most positive way to approach the experience. Some folks really LOVE to cook, and they consequently do it well. But many of them can only turn out a handful of dishes perfectly and, therefore, limit their cooking practices, as well as their opportunities to eat foods that are unfamiliar to them.
Cooking is one of those skills that improve with practice, as does anything we undertake. But most of us are so conditioned to living in a world of instants that if a dish requires more of us than to add water – or to defrost and heat – we’re at a total loss in the kitchen!
Our life styles are changing more and more each day. We’re living in the age of fast food, instant coffee, Minute Rice, … one-step floor cleaners, quick breads, split-second decisions, rapid transit travel and planes that go 700-MPH – so why shouldn’t cooking be hurried along as well?
When you don’t really like to cook, it’s hard to imagine that it does have a positive side to the experience. Gourmets live to cook, while the rest of us cook to live – and just as often, would prefer it if we didn’t have to cook at all. This attitude toward getting the whole thing over with as soon as we can, is a reflection of the pride we fail to take in our accomplished dishes. When you thrive on compliments for your culinary skills it’s different.
When you do not have a positive interest in good cooking practices, you, likewise, don’t expect your creations to warrant compliments. The best thing for you to do is start ‘small’ – working with only a few ingredients at a time, until you get the feeling of how certain foods go well together, what flavorings compliment them, the best way to present the food when you serve it, so that it looks even better than it will taste.
Long, complicated recipes that require numerous ingredients and pampering are not always as good as those dishes that require only a few ingredients and a short time to prepare. We have made the mistake of believing that ‘fast’ food is totally without merit, therefore cannot be wholesome, nutritious, nor worth the time and cost, but ‘fast’ can be good if it is properly prepared.
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. – Gloria Pitzer [Gloria Pitzer’s Cookbook – The Best of the Recipe Detective (Balboa Press, January 2018; p. 304)
I hear about this group all the time on our local news. They do such great things in so many communities! I heard about their wonderful program, Cooking Matters, which is “a groundbreaking nutrition-education program that connects low-income individuals and families with food by teaching them how to prepare healthy, tasty meals on a limited budget.” By the way, National Food Day is coming up on the 24th!
Part of what started Mom’s career as the Recipe DetectiveTM for Secret RecipesTM, was her keen ideas on how to make our family’s food budget stretch during the 1970s’ food crisis Mom started sharing some of her discoveries in the columns she syndicated. It had a snowball effect when she started imitating famous food products and dishes, at home – in her own kitchen, with what she had on hand in her pantry – because our family of seven couldn’t always afford those kind of eating-out treats…that’s how Mom developed her “Copycat Cookery” and “Eating Out at Home” concepts! More on those next week…
Happy Monday! And happy Autumn too! The days are getting shorter and colder, while the leaves of the trees are getting more colorful each day! Unfortunately, the painter’s palette of nature doesn’t last for long and, soon, all the colors will be gone, blowing in the wind!
At the end of my last blog entry, I mentioned that, among NationalDayCalendar.com’s month-long celebrations listed for October, it’s “Eat Better, Eat Together Month”! A lot of people say that eating together as a family creates stronger family bonds. In his article, “The Family Meal”, Dr. Christopher Peterson brings up a good point when he says, “What I gain from my meals with others goes way beyond convenience. These meals with others are filling but moreover fulfilling. They make me feel part of a larger group.” [Posted March 20, 2012; PsychologyToday.com]
Personally, between me and my siblings, I’ve found the opposite to be true. We ate dinner together every night, while we lived with our parents. Yet, we hardly talk to each other anymore, since Mom and Dad are both gone now; and some of us don’t get along at all. On the other hand, my own children are closer than my siblings and I; but, they only had family-sit-down-together-meals for about half of their childhoods. Then we were always on the run, doing sports activities; or I was working an afternoon shift somewhere.
However, my kids and I did spend a great quantity of quality time together – just not very often around the dinner table (except for holidays and birthdays). Aside from the eating-together thing, whether you’re cooking for just yourself or for two people or for a whole brood – if you’re the one who plans the menu, then you’re the one who makes the healthy/unhealthy food choices for everyone you’re feeding. It’s a great idea to celebrate eating right and having solid, old-fashioned, close-knit, family meals. But, is there really any merit that eating together creates better eating habits and tighter family bonds?
As I said, when I was growing up, Mom always prepared a sit-down, family-style dinner with all the food in serving dishes in the middle of the table. We all sat together, as a family (like in the picture of us, above). We talked about our days, as we each took a serving from a dish in front of us; passing that dish to the next person while grabbing another dish from the person on the other side of us. However, we would also elbow each other or kick one another under the table, as siblings would do, whenever Mom and Dad weren’t looking our way. For the most part, I think we only got along for Mom and Dad’s sake anyway.
In addition, Mom CHOSE to make well-rounded meals that covered all the food basics, including dessert! That’s what she was taught by her mom and that’s what she taught me to do as well. But, there was no Brady Bunch or Walton’s Mountain type of bonding at our table! We ate together because that’s when the meal was served. It wasn’t a restaurant that you could drop in on at any time and order whatever you like… You ate what was made and when it was served or went hungry until the next meal.
Of course, with the Recipe DetectiveTM as our mom, we happened to taste-test a lot of fast food and junk food imitations over the years – some things may have seemed like bad/unhealthy choices in food to an outsider – such as fried chicken (like KFC’s). However, Mom’s imitation of the famous fast food dish was baked instead of deep-fried, which is healthier.
As I wrote about in a couple of my other blog entries, “Eating Out at Home” (4/8/19) and “Food for Thought” (5/20/19), Mom knew how to take the “junk out of junk food” and did so in her famous imitations. It’s very true that what you put into cooking is what you get out of it – literally and figuratively! Everything in moderation is a great rule by which to live; but, it’s sometimes easier said than done!
A city that has, for decades, been world-famous for their sit-down, family-style meals is Frankenmuth, Michigan – not too far from us, near Saginaw, MI (from where one of Mom’s favorite radio shows airs, “Listen to the Mrs.”, co-hosted by Art Lewis and Ann Williams on WSGW-Radio.) Tourists flock to this little town from all around the world and will stand in line for hours to get the world-famous chicken dinners at one of the two largest establishments in town.
Zehnders and the Bavarian Inn operate the two major restaurants in Frankenmuth that serve the famous family-style chicken dinners, with all the food in serving dishes in the middle of the table, from which the family will serve themselves and which the servers will refill for you as needed. Just a hint – reservations will get you in quickly, rather than waiting in line. The town’s German heritage exudes from its restaurants, hotels, breweries and quaint little shops that line the mile-plus length of the main street through town – from Bronner’s Christmas Wonderland (all Christmas, all year) to the Frankenmuth Brewery!
Mom and Dad always loved to take road trips to Frankenmuth, as do me and my husband. It’s a great day trip to experience all the German culture that this small tourist town has to offer! Over the years, Mom came up with many imitations of some the famous dishes from the two major restaurants mentioned above; plus, some bread and confection imitations from the local bakeries and fudge shops.
FROM MOM’S MEMORIES…
The German community of Frankenmuth, Michigan, which for decades has celebrated the art of fried chicken, served family-style; has had thousands of customers lined up every weekend and holiday, waiting to be seated in one of their 2 largest restaurants [Zehnders and the Bavarian Inn]. Their fried chicken is like ‘Grandma used to make’ – richly flavored, moist inside and never greasy. The family-style dinner provides the table with large bowls of homemade mashed potatoes and gravy, moist and spicy dressing (called ‘stuffing’ in other parts of the country), a fresh-from-scratch cranberry-orange relish, hot breads and beverages. [By Gloria Pitzer, as seen on page 94 of Gloria Pitzer’s Cookbook – The Best of the Recipe Detective (Balboa Press; Jan. 2018).]
MORE FROM MOM’S MEMORIES…
A MEAL BY ANY OTHER NAME
FAST FOOD RECIPES were not published in the best-sellers – and these were the restaurants where families were apt to frequent if they wanted a meal that was affordable! Paul and I could take all 5 of the children to Capri’s, an Italian restaurant down the road from us in Pearl Beach, and we could feed the whole family for less than $10, providing we ordered the large pizza with only pepperoni and cheese on it and one soft drink for each of us. It was not for substance that we ate out. It was for entertainment.
We could take the kids to McDonald’s and it did the same thing for us that going to the movies did for our parents. It was an affordable pleasure. It was a diversion from meatloaf and pot roast and peas and carrots. It was a treat. We looked forward to it. We felt good about the experience and even better after it was over. It carried us through a long week of paying the utilities, insurance, house payments and car payments and grocery expenses.
When we had to have our 10-year-old station wagon repaired, we had to skip eating out that week. If one of us had to see the dentist, it might be 2 or 3 weeks before we could afford to eat out again. We made do with what we had. We could make the most of what we had. In the 50s and 60s and early 70s, this is the way parents raised their families, budgeted their earnings and allowed for their pleasures.
Things changed, as well they should. Women went out to work. If they weren’t working to supplement the family income, they went to work for their own satisfaction. Whatever the reasons, families changed. Eating at home became less and less appealing – and less and less convenient. Homes were built with smaller kitchens and bigger bathrooms. Microwave ovens were more affordable – and defrost and heat became more popular. [By Gloria Pitzer, as seen on page 295 of Gloria Pitzer’s Cookbook – The Best of the Recipe Detective (Balboa Press; Jan. 2018).]
Along with October being national “Eat Better, Eat Together Month”, it’s also “Tackling Hunger Month”. In connection with those two month-long celebrations, the 2nd week of October is observed as “National Food Bank Week”. Thus, I want to make a local shout out, here, to one of the Detroit area’s food banks, Gleaners!
I hear about this group all the time on our local news. They do such great things in so many communities! The other day, I heard about their wonderful program, “Cooking Matters”; which is “a groundbreaking nutrition-education program that connects low-income individuals and families with food by teaching them how to prepare healthy, tasty meals on a limited budget.” By the way, “National Food Day” is coming up next week, on the 24th!
Part of what started Mom’s career as the Recipe DetectiveTM for Secret RecipesTM, was her keen ideas on how to make our family’s food budget stretch during the 1970s’ food crisis. Mom started sharing some of her discoveries in the columns she syndicated. It had a snowball effect when she started imitating famous food products and dishes, at home – in her own kitchen, with what she had on hand in her pantry – because our family of seven couldn’t always afford those kind of eating-out treats…that’s how Mom developed her “Copycat Cookery” and “Eating Out at Home” concepts! More on those next week…
In honor of all that sweetness, here are a couple of Mom’s free dessert recipes that I’ve posted before AND a new one for her sugar-free pumpkin pie recipe, which she gave away in her Jan.-Feb. 1988 promotions!
P.S. Food-for-thought until we meet again, next Monday…