Gloria Pitzer is the bane of restaurants with secret recipes, her cookbooks feature everything from KFC's secret blend of herbs and spices to White Castle's sliders.

We grabbed a few of our favorite recipes from The Recipe Detective website and posted them below. Gloria has a small collection of recipes on her site or you can check out her cookbook for more.

"Big bucket in the sky chicken" - KFC-style

  • 3 cup Self rising flour
  • 2 pack Lipton's Tomato Cup of Soup**
  • 1 tablespoon Paprika
  • 2 pack Good Season Italian Dressing (dry)
  • 1 teaspoon Salt
  • 1/4 pound butter or marg
    ** If can't find Liptons, use Knorr's Tomato Basil Soup Mix

Mix all together then place some in a plastic bag and shake chicken pieces in it. Make sure you coat the chicken twice. Melt butter and place in pan. Bake for 1 hour at 350 degrees.

(You can also use skinless chicken.)

Serves 6

White Tassel Burgers (like White Castle's)

  • 4 T dry minced onion
  • 1/4 c hot water
  • 2 lbs. ground sirloin
  • 3 oz. jar babyfood strained beef
  • 2/3 c. clear beef broth or prepared bouillon

Soak 4 T. dry minced onion in 1/4 c. hot water till soft. Mix 2 lbs. ground sirloin & 3 oz. jar babyfood strained beef, 2/3 c. clear beef broth or prepared bouillon.

Make patties uniform in size, flattening to 1/4 " thick. Fry each one quickly in 1 T. oil on a hot griddle. Make 3 or 4 holes in each pattie, with tip of knife during frying to ensure even doneness. Cut hot dog buns in half and cut away the rounded ends. Fry 1 t. of softened onions under each patty when turning to do other side. Slip into half piece of buns. Serve with pickle chips, mustard & ketchup.

Freeze what patties not fried right away.

Serves: That depends on how many Slyders™ you can eat...

Long John Silver's-style Fish Batter

  • 1/2 c Biscuit mix
  • 1/2 c All purpose flour
  • 1 ts Season salt
  • 1/2 ts Sugar
  • 1 Egg
  • 2 tb Corn oil
  • 6 oz Club soda or beer
  • 1/2 Lemon rind grated
  • 1/4 ts Onion salt
  • To Prepare Fillets, Flour, Milk
  • 2 tb Lemon juice

Mix biscuit mix, flour, season salt, sugar and set it aside. Beat together egg,and corn oil, then add club soda. Add flour mixture to egg mix and add grated lemon rind, and onion salt.

Preparing fish fillets put fish in bowl and add enough milk to keep fish submerged. Add 2Tb. lemon juice to help tenderize fish. Cover and refrigerate 2 to 3 hours. Drain well and dip fish in all purpose flour to coat lightly.

Let fish dry a few minutes. Heat oil to 425º and dip pieces in prepared batter and catch drips in the batter bowl. Deep fry about 4 minutes, until brown and puffed up. Keep all warm in oven at 275º until all fish are done.

Serves: 4

Olive Garden-style Salad Dressing

  • 1 1/2 cups bottled Italian dressing
  • 2 tablespoons parmesan -- grated
  • 2 tablespoons sugar or equivalent in artificial sugar
  • 1 large raw egg or egg beaters to equal 1 egg
  • 2 tablespoons mayonnaise

Blend in blender on high speed 1/2 minute or until smooth. Pour this mixture into the top of a double boiler and add 1/4 cup oil. Stir gently with a whisk over gently boiling water until it begins to thicken and egg is completely cooked. Chill several hours or overnight before using. If the dressing is too thick, add more Italian dressing as needed.

Mix together equal amounts of fresh spinach, iceberg and romaine lettuce. Allow 2 cups for each salad. Moisten leaves in dressing, do not saturate; let stand 5 minutes. Add onion rings, radishes, etc.