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Wally's Haircomb

----- Original Message ----- 
From: Christine 
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,

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


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.

Onion Spaghetti

----- Original Message ----- 
From: Cathy 
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)



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.


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!!


Lasagna Bianca

----- Original Message ----- 
From: Linda 
Sent: Sunday, September 19, 2010 11:12 PM
Subject: white lasagna

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.


Miss Hullings' Cornbread

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.

Morrison's Broccoli & Cheese

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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