Wyatts Cafeteria Vintage Recipes

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WYATT CAFETERIA'S BAKED EGGPLANT (AUBERGINE)



Wyatt Cafeteria's Baked Eggplant (Aubergine) image

There was once a cafeteria in Texas called Wyatts Cafeteria. DH's family would go there after church on Sunday and his mother would get baked eggplant. For years she tried to copy the recipe and came very close. The original recipe was published in the local paper several years ago. Hope you enjoy it as much as we do.

Provided by PaulaG

Categories     Vegetable

Time 7h15m

Yield 8 serving(s)

Number Of Ingredients 14

1 lb eggplant, peeled and cut into 1 inch cubes
1/2 lb dried breadcrumbs (I use as did my mother-in-law a herbed stuffing mix)
1/2 cup canned evaporated milk
1/4 cup whole milk
1/4 cup 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 tablespoon chopped pimiento
2 teaspoons salt
1/2 teaspoon pepper
1/4 teaspoon dried sage
1 1/2 cups cheddar cheese, grated

Steps:

  • Soak the eggplant cubes in salt water in refrigerator overnight or a minimum of six hours.
  • Drain and place in medium saucepan.
  • Cover with water and simmer until tender.
  • Soak the bread crumbs in milk.
  • Saute the onions, green peppers, and celery in melted butter for about 15 minutes or until tender.
  • Combine the cooked eggplant, bread crumbs and sauteed vegetables.
  • Add the eggs, pimiento, and seasonings; mix thoroughly.
  • Place the mixture into a 2 quart baking dish that has been sprayed with non-stick cooking spray, cover and bake at 350 degrees for 30 to 40 minutes.
  • Remove cover, top with grated cheese and return to oven last 5 minutes of cooking.
  • The preparation time includes the soaking time for the eggplant.

Nutrition Facts : Calories 309.5, Fat 17, SaturatedFat 9.7, Cholesterol 89.3, Sodium 1027.8, Carbohydrate 26.9, Fiber 3.5, Sugar 4, Protein 12.7

WYATT'S CAFETERIA GERMAN CHOCOLATE PIE



Wyatt's Cafeteria German Chocolate Pie image

Make and share this Wyatt's Cafeteria German Chocolate Pie recipe from Food.com.

Provided by Molly53

Categories     Dessert

Time 1h5m

Yield 1 pie, 8 serving(s)

Number Of Ingredients 12

1 1/3 cups sugar
2 tablespoons cocoa
1 tablespoon cornstarch
3 tablespoons cake flour
1/8 teaspoon vanilla extract
1/8 teaspoon salt
3 tablespoons hot water
3 eggs, beaten
1 (12 ounce) can evaporated milk
1 9" unbaked pie shell
1 ounce chopped pecans
2 ounces shredded coconut

Steps:

  • Preheat oven to 375F.
  • Whip sugar, cocoa, cornstarch, flour, vanilla, salt, and hot water until smooth.
  • Stir in eggs; add canned milk.
  • Mix well and pour into unbaked pie shell.
  • Top with pecans and coconut.
  • Bake 50 to 60 minutes (center will be a little fudgy).
  • Cool before cutting.

Nutrition Facts : Calories 370.4, Fat 16.6, SaturatedFat 7.9, Cholesterol 82.1, Sodium 179.1, Carbohydrate 50, Fiber 2, Sugar 34, Protein 7.4

WYATT'S CAFETERIA PECAN DELIGHT PIE



Wyatt's Cafeteria Pecan Delight Pie image

During the 80's the Star-Telegram newspaper was flooded with requests for anything and everything Wyatt's Cafeteria made. They printed as many of the recipes as they could get. This pie was my favorite at the cafeteria, so light and delicious. (Sorry recipe does not have how hot you need to cook, maybe 350, I don't remember now how hot I cooked it.)

Provided by True Texas

Categories     Pie

Time 1h10m

Yield 1 PIE

Number Of Ingredients 11

1 cup saltine crackers, coarsely broken
1 cup pecans, chopped
2 teaspoons baking powder
4 egg whites
1/4 teaspoon cream of tartar
1/4 cup sugar
1/4 teaspoon vanilla
1 cup whipping cream
3 tablespoons powdered sugar
1 teaspoon vanilla
1/4 cup chopped pecans

Steps:

  • Preheat oven to 325°F.
  • Let egg whites come to room temperature.
  • Butter a 9-inch pie pan. Mix together crackers, pecans and baking powder. Set aside.
  • In large bowl, beat egg whites on low speed with electric mixer until foamy. Add cream of tarter, increase mixer speed to medium and beat until soft peaks form.
  • Continue beating while gradually adding sugar to mixture. Then increase speed to high and beat, scraping sides of bowl often until stiff peaks form. Mixture will be stiff and glossy.
  • Beat in vanilla. Fold in cracker-pecan mixture. Spread mixture evenly in buttered pie pan and bake on middle rack of oven for 40 minutes.
  • Let pie completely on wire rack. Don't worry if pie cracks and falls a bit as it cools.
  • Cover and refrigerate cooled pie until ready to serve.
  • Before serving, prepare topping by whipping cream until it begins to thicken. Add powdered sugar and vanilla and continue beating until cream is thick and forms soft peaks.
  • Spread sweetened whipped cream on top of cooled pie and sprinkle 1/4 cup pecans evenly over the cream.
  • Leftover pie should be covered and stored in refrigerator.

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