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----- Original Message -----
From: Christine
To: phaedrus@hungrybrowser.com
Sent: Saturday, September 18, 2010 8:12 PM
Subject: Wally's Jelly Roll Haircut
Hi Phaed.
I am trying to find the name of the music that plays on Leave it to Beaver
when Wally gets his new haircut. The episode is called "Wally's Haircomb".
It's a be bop saxophone tune. I thought I heard it on my satellite radio
station one day, but I forget the name. I think the title had "jump" or
"jive" in it. The episode is hilarious, made more so by the backround music.
Thanks for all your help,
Christine
Hi Christine,
I went to Youtube, where you can watch the entire "Wally's Haircomb" episode.
I thought that I might recognize the song, but I didn't. I watched the credits
roll, and that music isn't specifically mentioned in the credits for that episode.
The Internet Movie DataBase doesn't mention that music specifically in the info
for that episode. I suppose it could be an actual song, but they'd probably
credit it if it were. The IMDB credits for the episode show this credit:
Original Music by
Dave Kahn
Joseph Weiss
Perhaps it was an original bit written by them just for the episode.
There is a famous song called "Jumpin' Jive". It was a Big Band hit made famous
by Cab Calloway. It doesn't sound similar to the "Haircomb" music to me.
You can listen to it on Youtube here:
Jumpin' Jive
Phaed
Regarding the sax music on Wally's Haircomb...I guess what I heard on the radio
was "Jump Jive and Wail" which is similar, but not really the same tune.
Thanks again for trying.
Christine
----- Original Message -----
From: Cathy
To: phaedrus@hungrybrowser.com
Sent: Thursday, September 16, 2010 2:32 PM
Subject: Recipe request
Hi Phaedrus!!
I am looking for the recipe for "Onion Spaghetti". I know it has LOTS of
caramelized onions, but I don't know what else. It does not contain any
type of tomato product. Seems like everything I can find has something
"tomato" in it. I've tried just caramelizing onions and adding cooked pasta,
but that's just not it. There must be some other spices or ingredients.
I would really appreciate it if you could find it. It was really good :o)
Thanks!!
Cathy
Hi Cathy,
Where did you have it? What did it have in it besides onions and pasta?
Below is a recipe for "onion spaghetti toss". It has no tomato products,
but it does have a lot of cheese.
Phaed
Onion Spaghetti Toss
4 c. thinly sliced onions
3 cloves garlic, minced
2 tbsp. butter
2 tbsp. olive oil
1/2 tsp. salt
1/8 tsp. pepper
12 oz. spaghetti
3/4 c. shredded Swiss cheese
3/4 c. shredded sharp Cheddar cheese
1/2 c. grated Parmesan cheese
1/4 c. minced parsley
Saute onions and garlic in butter and oil. Season with salt and pepper.
Cook spaghetti until barely tender. Drain. Add Swiss, Cheddar and Parmesan
cheese. Toss. Add onions and parsley. Toss again. Makes 5 to 6 servings.
-------------------------------
That may be it!! I had totally forgotten about the cheese, but there WAS
a lot of cheese in it. I had it at my great-aunt's house. She was a great
cook, but unfortunately, she is now suffering from Alzheimer's disease, so
she can't help me. She lives in another state, so I can't even take a peek
in her recipe box. Thank you so much for your help!! I will print this out
and try it over the weekend.
Thanks again!!
Cathy
----- Original Message -----
From: Linda
To: phaedrus@hungrybrowser.com
Sent: Sunday, September 19, 2010 11:12 PM
Subject: white lasagna
hello,
i have checked your various sites and have not been able to find the recipe.
it was in a ladies home journal magazine in the late 1980's or early 1990's.
it was a thanksgiving issue. it was a white lasagna made with fontina cheese.
it was layered with veal (chopped) and mushrooms. there was not any ricotta
cheese in it. just the fontina cheese sauce poured over the veal and mushrooms
layer upon layer. i think it had either white wine or vermouth or marsala in
it along with a dash of nutmeg. i looked under ladies home journal recipes,
but they are all fairly recent.
Hello Linda,
I could not locate a recipe that fit your description and that mentioned
"Ladies Home Journal". I did find a recipe for "lasagna bianca" that seems
very similar. See:
Lasagna Bianca.
"Bianca", of course, means "white". "Bianca" doesn't mean "baked" as several sites
I saw seemed to indicate.
Phaed
Deede in Arkansas sent this recipe:
Corn Bread (Miss Hulling's)
Yield: About 9 servings
1 cup white cornmeal, plus more to dust pan
1 cup yellow cornmeal
1 1/4 teaspoons baking powder
3/4 teaspoon baking soda
1 1/2 teaspoons salt
1 1/2 teaspoons granulated sugar
1 egg, well beaten
2 cups buttermilk
1/2 cup bacon fat or vegetable shortening, melted and cooled
1. Preheat the oven to 450 degrees. Grease a 9-by-9-by-2-inch baking pan;
dust with cornmeal.
2. Sift or whisk together white and yellow cornmeal, baking powder, baking soda,
salt and sugar in a large bowl.
3. In a medium bowl, stir together egg, buttermilk and melted fat. Add all at
once to dry ingredients. Stir just until combined. Pour into prepared pan.
4. Bake until lightly browned, 20 to 25 minutes.
Note: For an extra-crunchy top, sprinkle lightly with cornmeal before baking.
Per serving: 265 calories; 13g fat; 5g saturated fat; 35mg cholesterol;
5g protein; 32g carbohydrate; 4g sugar; 1g fiber; 650mg sodium; 80mg calcium.
I see you had no luck with the broccolli & cheese recipe. They steamed
frozen broccoli. The cheese sauce is the M1 sauce you have in the macaroni &
cheese recipe.
- Rhonda
---------------------------------------------
Morrison's Broccoli (Fresh or Frozen)
4 lbs. Broccoli
Place water one inch deep in a #200 Steamtable Pan and bring to a boil.
Place broccoli in pan. Cover tight and let steam until done(about 20 minutes).
Remove from heat and place carefully in steamtable pan.
Salt & Pepper to taste. Add 2 oz. margarine.
Pour enough stock to fill pan to 1/2 inch from top.
------------------------------------------------------
M-1 Cheese Sauce:
2 lbs powdered milk (2 gallons fresh milk can be substituted)
2 gallons water
2 lbs margarine (divided use)
1 lb flour
4 tbs salt
2 tsp white pepper
4 lbs American cheese, grated
Place water in sauce pot, add powdered milk, and mix well with wire whip.
Bring to boil over medium heat.
While milk is heating, melt 1 1/2 pounds margarine over medium heat in
a heavy bottom pot. Do not let brown. Add flour and make a roux, stirring
constantly. Add HOT milk and stir until sauce is thickened and smooth.
Stir 1/2 lb margarine into sauce. Add salt and pepper. Add cheese and
mix until smooth. Remove from heat. Sauce may be held for two days only.
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