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From: 8=-Bob-=8
Sent: Thursday, August 04, 2016 9:35 PM
To: phaedrus@hungrybrowser.com
Subject: Six o'clock twist
Years ago, in the 60's. There was a recipe from either Campbell's soup or a macaroni package that was bacon, twist
noodles and something that made the finished meal red in color. Maybe had cheese too. It was called. 6 o'clock twist.
Bob
Hi Bob,
I think it may have been on the macaroni package or the Hunt’s tomato sauce with mushrooms can.
Below are two slightly different versions. The differences are in cooking time, green pepper, and the kind of cheese used.
The first one is from a newspaper. The second one is from a blog post that didn’t give a source.
Phaed
From “The Decatur Herald” - January 12, 1972
Six O’clock Twist #1
8 slices bacon, cut in squares
1 green pepper, chopped
1 medium onion, chopped
1 clove garlic, minced
2 (7-1/2 oz.) cans tomato sauce with mushrooms
1 cup water
1/2 teaspoon oregano
2 tablespoons finely chopped parsley
1/2 lb. Process American cheese, diced
8 oz. corkscrew macaroni, cooked
In skillet cook bacon until crisp; remove from skillet
drain and reserve. Pour off all but 2 tablespoons drippings;
add onion, and garlic, lightly cook until tender. Stir in
hunt’s sauce, water, oregano and parsley; simmer 30 minutes.
Add bacon and cheese cubes; stir just to mix. Serve
immediately over hot macaroni. Makes 4 servings.
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Six O’clock Twist #2
8 slices bacon, cut in squares
1 medium onion, chopped
1 clove garlic, minced
2 (7-1/2 oz.) cans hunt’s tomato sauce with mushrooms
1 cup water
1/2 teaspoon oregano
2 tablespoons finely chopped parsley
1/2 lb. Process Canadian or cheddar cheese, diced
8 oz. corkscrew macaroni, cooked
In skillet cook bacon until crisp; remove from skillet
drain and reserve. Pour off all but 2 tablespoons drippings;
add onion, and garlic, lightly cook until tender. Stir in
hunt’s sauce, water, oregano and parsley; simmer 20 minutes.
Add bacon and cheese cubes stir just to mix. Serve
immediately over hot macaroni. Makes 4 servings.
Timm clued me in to this blog, which had some cafeteria recipes and copycats: Luby's at Home Blogspot
Recipes below.
Ranch Potato Casserole
K and W Cafeteria Restaurant Copycat Recipe
Makes 8 servings
Casserole:
6-8 medium red potatoes (about 2 to 2 1/2 pounds)
1/2 cup sour cream
1/2 cup prepared ranch style dressing
1/4 cup bacon bits or crumbled cooked bacon
2 tablespoons minced fresh parsley
1 cup shredded cheddar cheese
Topping:
1/2 cup shredded cheddar cheese
2 cups coarsely crushed cornflakes
1/4 cup butter, melted
Cook the potatoes until tender; quarter (leaving skins on if desired) and set aside.
Combine the sour cream, dressing, bacon, parsley and 1 cup cheese. Place potatoes in a greased 13 x 9 inch baking dish.
Pour sour cream mixture over potatoes and gently toss.
Top with 1/2 cup of cheese. Combine cornflakes and butter; sprinkle over top. Bake at 350 degrees for 40 to 45 minutes.
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Buttered Coconut Pie
K and W Cafeteria Restaurant Recipe
Serves 8
2 extra large eggs
1 1/2 cups sugar
1/2 cup softened butter
1/8 teaspoon salt
1/3 cup cornstarch
1/2 cup milk
1 (7 oz.) bag coconut
1 teaspoon vanilla
1 unbaked pie shell
Beat the eggs and sugar together. Add the butter and whip. Add the rest of the ingredients and fold the coconut in last.
Pour into an unbaked pie shell and bake at 325 degrees for 1 hour until set.
--------------------------------------------------
Egg Custard
Wyatt Cafeteria Restaurant Recipe
1 cup granulated sugar
6 whole eggs plus 2 egg yolks
1/2 teaspoon vanilla
1/4 teaspoon nutmeg
1/8 teaspoon salt
2 3/4 cups whole milk
Combine the sugar, eggs, vanilla, nutmeg and salt; blend well. Scald the milk in a saucepan. Add the scalded milk to
above mixture and whip until well blended and a foam forms on top.
Pour egg custard into glass baking dish or custard cups set in pan of water. Bake at 450 degrees for 30 to 40 minutes,
until center is set. Cool to room temperature. Refrigerate. May add bread strips, raisins and almonds for a delicious
bread pudding.
------------------------------------------------
Ham And Lima Soup
Hollander Cafeteria Restaurant Recipe
Makes 6 servings
1 pound dry Lima beans
2 quarts water
1 tablespoon minced onion
2 1/2 cups diced ham
salt, to taste
white pepper
Pick through Lima beans to remove dirt and pebbles. Rinse beans in cold water. Cover beans with water.
Add onion and bring to boil. Slowly simmer beans 2 hours. Add ham and season to taste with salt and white pepper.
Cook until beans are tender, adding more water if necessary.
-------------------------------------------------
Baked Eggplant
Wyatt Cafeteria Recipe
1 pound eggplant, peeled
1/2 pound dried bread crumbs
1/2 cup evaporated milk
1/4 cup whole milk
1/2 stick butter, melted
1/4 cup finely chopped onion
1/4 cup finely chopped green pepper
1/4 cup finely chopped celery
2 eggs, slightly beaten
1 tablespoons chopped pimiento
2 teaspoons salt
1/2 teaspoon pepper
1/4 teaspoon sage
1/8 teaspoon monosodium glutamate
1 1/2 cups grated Cheddar cheese
Cut peeled eggplant into 1 inch cubes and soak in salt water in refrigerator overnight (or at least 6 hours).
Drain and place in saucepan. Cover with water and simmer until tender.
Soak bread crumbs in milk. Saute onion, green pepper and celery in melted butter for about 15 minutes or until tender.
Combine vegetables and bread crumbs. Add eggs, pimiento and seasonings, blend well.
Place in greased baking dish and bake at 350 degrees for 45 minutes. Top with grated cheese and return to oven until
cheese melts.
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Brownies
Cafeteria Restaurant Recipe
Brownies:
1 pound butter
3 1/2 cups sugar
6 eggs
2 3/4 cups flour
1 teaspoon salt
1 cup chopped pecans
1 teaspoon vanilla
2/3 cup cocoa
Cream the butter and add sugar. Beat well in mixer until very light and creamy. Add eggs and continue to cream until
well mixed. Mix flour, salt and cocoa together. Add to creamed mixture. Set mixer on low speed and allow to just mix
thoroughly. Do not beat the mixture after the flour has been added. Fold in vanilla and pecans.Grease and flour pans.
Bake at 325 degrees until done, about 30 minutes. Makes two 9 x 13 inch pans. Put frosting on while still hot.
Buttercream Frosting:
1/3 cup cocoa
1 pound Domino confectioners' 10X sugar
1/2 cup soft butter
1/8 teaspoon salt
1 teaspoon vanilla
3-4 tablespoons milk
Mix sugar and cocoa well. Cream 1/3 of the sugar and salt in large bowl. Blend extract, 2 tablespoons milk and remaining
sugar into mixture. Gradually stir remaining milk into frosting until desired consistency is reached.
Yield: Frosting for 2 pans brownies.
------------------------------------
Cracker Pie
Cafeteria Restaurant Recipe
1/2 teaspoon cream of tartar
3 egg whites
1 cup sugar
1/2 teaspoon vanilla extract
1/2 cup broken pecan pieces
20 saltine crackers, crushed
Set oven to 325 degrees. Butter pie tin well. Add cream of tartar to egg whites and beat until frothy.
Add sugar (a small amount at a time) and beat until mixture holds beaters and sugar is dissolved.
Gently fold in nuts, crackers and vanilla extract. Place in pie tin and bake 30 minutes.
-----Original Message-----
From: Tina
Sent: Thursday, August 04, 2016 8:26 PM
To: phaedrus@hungrybrowser.com
Subject: Helm's Bakery Applesauce Cake
Do you ave any ideas where I could possibly search for The Helm's Bakery
Applesauce Cake recipe? I have been unable to replicate it & it was my
husband's favorite cake growing up in the 60's.
Thank you,
Tina
Hi Tina,
My Helms Bakery page is here: Helms Bakery
There are very few Helms Bakery recipes available, and I'm sorry to say that
the Applesauce Cake is not one of them. I made a diligent search today, and
all I found were requests on message boards from others who have tried and
failed to find this recipe.
I'll post this for reader input.
Phaed
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