I used to have individual links to these recipes on another website, but that site has gone kaput. Luckily, I had saved the recipes themselves, so here they are. I have lttle provenance for them other than that at least two of them are attributed to Gloria Pitzer. With no evidence that they came from JL Hudson's or from a former employee of Hudson's, I think it's reasonable to assume that they are all copycats.
Phaed
Chocolate Chip Cookies (Gloria Pitzer)
1 1/2 c. butter/margarine blend or butter flavored Crisco
1 1/2 c. packed light brown sugar
1 c. granulated sugar
3 eggs
1 1/2 t. vanilla
1 1/2 t. baking soda
1 t. salt
3 c. all purpose flour
3 packets instant (regular flavored) oatmeal, put through blender til fine and consistency of flour
1 (12 oz.) pkg. plus 1 (6 oz.) pkg. semi-sweet chocolate morsels
In a large mixing bowl, using an electric mixer on medium-high speed, combine butter with both
sugars til light and fluffy. Beat in eggs one at a time, beating well after each addition, and
then beat in vanilla, soda, salt and one cup of the flour to make a smooth batter. Add all of
the oatmeal, beating well. Remove beaters. Work in remaining flour to a smooth dough, using a
large spoon. Add morsels. Measure dough by level tablespoons, 2 inches apart, on a lightly
greased baking sheet. Bake at 350°, for 10 minutes or til pale light brown in color. Cool on
baking sheet a few minutes. Remove to waxed paper to cool completely.
(Makes 6 1/2 dozen)
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Canadian Cheese Soup (like Hudson's)
4 T. butter
1 T. very finely diced yellow onion
1/2 c. very finely diced celery
1/2 c. very finely diced carrot
1/2 c. all-purpose flour
1 T. corn starch
1/8 t. paprika
1/8 t. baking soda
3 c. whole milk
3 c. chicken broth
2 lb. aged sharp Cheddar cheese, shredded
2 drops of Angustura Bitters
salt and pepper to taste
fresh minced parsley for garnish
Melt the butter in a large saucepan; add onion, celery and carrot. Cook gently stirring often
(about 10 minutes) until vegetables soften. In a small dish, mix flour, corn starch, paprika
and baking soda together. Add to vegetables and cook stirring constantly for 1 minute. Slowly
add milk and broth and whisk til smooth. Heat to a simmer; cover and cook gently stirring often
(about 10 minutes) til carrots are tender. Remove from heat; add cheese SLOWLY and stir til smooth.
Add Bitters, salt and pepper to taste and stir til incorporated.
Serve hot with a sprinkling of parsley.
(makes 8 (1 c.) servings)
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Club Chicken Salad With Hot Bacon Dressing (like Hudson's)
1 lb. skinned and boned chicken breasts
hot bacon dressing (see Hot Bacon Dressing recipe)
3 small tomatoes, seeded and cut into strips
4 c. shredded Iceberg lettuce
4 c. shredded Leaf lettuce
2 strips bacon, cooked and crumbled
Broil chicken til done (about 8 minutes). While it is still warm, cut it into strips and place
in a bowl with 1/2 c. hot bacon dressing. Set aside to cool to room temperature. In a large bowl,
toss tomatoes with both lettuces. Divide among 4 large salad plates. Arrange chicken on top and
sprinkle with crumbled bacon. Drizzle 2 T. dressing over top of each salad.
(makes 4 servings)
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Gazpacho Soup (Like Hudson's)
6 1/2 c. tomato juice
1 clove garlic, pressed
1 cucumber, seeded and diced fine
3 tomatoes, seeded and diced fine
1 1/2 c. sliced mushrooms
1 green bell pepper, diced fine
1 jar (5 oz.) pimientos, drained and chopped
1 medium yellow onion, diced fine
juice of 3 lemons
2 T. vegetable oil
1 1/2 T. sugar
1 1/2 t. red wine vinegar
1/2 t. salt
1/8 t. pepper
4 dashes hot pepper sauce
3 dashes Worcestershire sauce
Mix all ingredients in a large bowl and chill well before serving.
(yield 10 (1 cup) servings)
Note: you may puree 2 c. of the soup in a blender and return for a different texture.
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Greek Feta Salad (Like Hudson's)
4 lb. bow tie pasta
24. oz. Italian dressing
4 c. mayonnaise
4 c. chopped celery
8 tomatoes, bite sized
3 c. whole black olives, pitted
1/4-1/2 c. oregano leaves
black pepper to taste
2 lb. Imported Greek Feta cheese
2 c. Parmesan cheese, shredded
Cook pasta al dente. Drain, pour Italian dressing over pasta and cool. Crumble the Feta cheese into
small pieces. Mix all ingredients together.
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Hot Bacon Dressing (Like Hudson's)
5 slices bacon, diced
1/2 c. finely chopped yellow onion
vegetable oil
2 t. corn starch mixed with 2 t. water
1/2 c. white vinegar
1/2 c. water
1/4 c. sugar
salt and pepper to taste
Fry bacon til crisp. Remove the bacon with a slotted spoon and set aside. Add onion to bacon fat in pan
and cook 5 minutes til onion is soft. With a slotted spoon, add onion to bacon. Pour bacon fat into a
measuring cup and add vegetable oil to equal 1/2 c. Add bacon fat to cornstarch mixture and reserve.
Combine vinegar, water, sugar, salt and pepper in a small saucepan and heat to a boil. Add cornstarch
mixture and cook til thickened (1-2 minutes). Remove from heat and add bacon and onion. Use while warm.
(makes 1 1/2 cups)
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Maurice Salad (Like Hudson's)
Dressing:
2 t. white vinegar
1 1/2 t. lemon juice
1 1/2 t. onion juice
1 1/2 t. sugar
1 1/2 t. Dijon mustard
1/4 t. dry mustard
1 c. mayonnaise
2 T. chopped fresh parsley
1 hard cooked egg, diced
salt to taste
Salad Ingredients:
14 oz. ham, cut into strips
14 oz. cooked turkey breast, cut into strips
14 oz. Swiss cheese, cut into strips
1/2 c. slivered, sweet gherkin pickles
1 head Iceberg lettuce, shredded
12-16 pimento stuffed green olives
Combine the first 6 dressing ingredients and stir to dissolve the sugar. Add remaining dressing
ingredients and mix well. Combine the ham, turkey, cheese and pickles together in a large bowl.
Toss together with the dressing. Divide the lettuce among plates, top with salad and garnish each
plate with 2 olives.
(serves 6-8)
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Mushroom Quiche (Like Hudson's)
1 lb. mushrooms, fresh sliced like little umbrellas
1 (10 oz.) can cream of mushroom soup
2 eggs
4 T. margarine
2 T. oil
1 c. finely shredded Swiss cheese
1 T. dry minced onion
1/2 t. seasoned salt
salt and pepper
Combine mushrooms in margarine and oil and sauté on medium-high, covered, about 20 minutes or until
deep brown. Remove from pan and drain on paper towel. Set aside. Place soup, eggs and seasoned salt
in blender and blend 30 seconds until smooth. Pour into medium mixing bowl, add mushrooms and
remaining ingredients and stir until combined. Turn into Pam sprayed 9 inch square baking dish.
Set dish in larger pan and add enough water to reach halfway up sides of pan. Bake the quiche at 350°,
for 1 hour or until knife inserted comes out clean. Let Quiche stand 5 minutes before cutting.
(Serves 4-6)
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Orange Muffins (Like Hudson's)(Gloria Pitzer)
2 c. self-rising flour
2 T. sugar
2 t. bottled grated orange peel
1 t. orange extract
1 c. milk
4 T. real mayonnaise
In a (1 1/2 quart) mixing bowl stir together the flour, sugar and the peel. In a smaller
bowl whisk the remaining ingredients together til smooth. Pour into the dry mixture and
stir vigorously til completely dissolved and moistened. Divide batter equally between
12 paper lined muffin tins. Bake 350° for 30 minutes or til toothpick inserted into
centers comes out clean.
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Sesame Dressing (For The Spinach Salad)
1 1/2 c. sugar
2 t. dry mustard
2 t. salt
2/3 c. vinegar
2 t. soy sauce
3 T. onion juice or 1/2 c. chopped onion
2 c. salad oil
3 T. toasted sesame seeds
In a food processor or blender combine sugar, mustard, salt, vinegar and soy sauce on
medium speed for about 20 seconds or until completely blended. Add onion juice or onions.
Blend until smooth. With the motor running on low speed add oil slowly in a thin, steady
stream. Mix until thickened. Pour into a refrigerator container and stir in sesame seeds.
Cap tightly and refrigerate to use within 1 month.
(Makes about 1 quart).
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Spinach Salad Supreme With Hot Bacon Dressing (Like Hudson's)
1 lb. fresh spinach, trimmed and cleaned
1 tomato, cut into wedges
2 hard-cooked eggs, diced
12 strips bacon, cooked and crumbled
2 c. sliced mushrooms
4 pitted black olives
4 (1/2 inch) cubes Cheddar cheese
3/4-1 c. hot bacon dressing (see below)
Line a large bowl or 4 salad plates with spinach. Arrange tomato and diced egg in center.
Sprinkle bacon over the top and arrange mushrooms around the edge of salad. Garnish with
olives and cheese. Serve with hot bacon dressing on the side.
(makes 4 servings)
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Vichyssoise (Cold Potato Soup)(Like Hudson's)
1 large leek
2 T. butter
1 small onion, diced
1 clove garlic, minced
3 1/2 c. (aprox.) chicken broth
2 large Idaho potatoes, peeled and cubed (or sliced)
1/4 t. dry marjoram
pinch paprika
pinch mace
3 c. whipping cream
salt and pepper to taste
Slit the leek lengthwise and clean under cold water. Trim away the coarse green tops and slice
the white part very thin. Melt butter in a large saucepan and add the leek, onion and garlic.
Cook gently, while stirring, til tender, but not browned (about 8-10 minutes). Add broth,
potatoes, marjoram, paprika and mace. Cover and simmer the soup gently for 30-40 minutes til
potatoes are very soft (almost dissolved). Strain the soup and chill thoroughly. To serve the
cold potato soup, stir in chilled cream, salt and pepper. If the soup is too thick, add more
broth. Garnish the soup with parsley or chives and very thin slices of leek.
(makes seven 1 cup servings of potato soup)
