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Recipe Categories:

    Luby's Recipes


    Source of Recipe


    copykat

    List of Ingredients




    Meat loaf

    2 1/2 lbs. ground beef
    3/4 lb. ground pork,
    3 extra lg. eggs lightly beaten,
    3/4 cup diced onion,
    3/4 cup diced celery,
    1/2 cup diced green bell pepper,
    2/3 cup tomato juice,
    1/2 cup evaporated milk,
    1/4 cup crushed saltine cracker crumbs,
    1 tsp. pepper,
    1/2 tsp. garlic powder
    1/2 tsp. salt

    Heat oven to 350, Lightly grease large shallow baking pan. In large bowl, combine all ingredients. Mix well. In baking pan, firmly shape meat mixture into a loaf. Cover loosely with foil. Bake 1 hour, Remove foil and continue baking 5 minutes. For easy slicing, let meat loaf stand at room temp. for 10 minutes. 8 servings.
    _______________________________

    Luby’s Hawaiian Delight Pie

    Ingredients:

    1/3 C. Butter
    1 1/2 C. Sugar
    3 Eggs
    2 Tbsp. Flour
    2 Tbsp. Cornmeal
    1 1/4 C. drained, canned crushed Pineapple
    1 1/4 C. Coconut
    1 tsp. Vanilla
    1 unbaked 9-inch Pie Shell

    Preparation:

    Heat oven to 350 degrees. In medium bowl, beat together butter, sugar, eggs, flour, and cornmeal until well blended. Add pineapple, coconut and vanilla. Mix well. Pour into pie shell. Bake 45 minutes or until wooden pick inserted in center comes out almost clean.
    ________________________________________

    Luby's Butternut Brownie Pie
    Servings (8)

    Ingredients
    4 Egg whites
    1/8 Tsp Baking powder
    1/8 Tsp Cream of tartar
    1 1/4 Cup Sugar (divided use)
    14 Graham cracker squares, broken into pieces(about 2 cups)
    1 Cup .+ 2 Tablespoon Pecan pieces(divided use)
    1 Cup Whipping cream
    1/2 Tsp Vanilla extract

    Directions
    Preheat the oven to 300 F. Lightly coat a 9-inch pie plate with butter.

    In a large mixing bowl, beat the egg whites and baking powder until soft peaks form. Beating constantly, add cream of tartar and slowly add 1 cup of the sugar until stiff peaks form.

    Using a rubber spatula, fold in the graham crackers and 1 cup pecan pieces. Spoon into prepared pie plate.

    Bake for 30 to 35 minutes or until a wooden pick inserted in the center comes out clean. Cool completely on a wire rack.

    In small chilled mixing bowl, beat the whipping cream just until it begins to thicken. Add the remaining 1/4 cup sugar and vanilla. Continue beating until stiff peaks form. Do not overbeat.

    Top pie with whipped cream and sprinkle the remaining pecan pieces on top. Refrigerate until ready to serve.

    Makes about 8 servings.

    Nutritional Information: per serving: 518 calories, 30g fat, 306mg sodium, 197mg cholesterol, 47 percent of calories from fat.
    _________________________________________

    LUBY'S WALDORF SALAD
    2 cups canned pineapple tidbits, drained
    1 cup chopped celery
    1/2 cup mayonnaise
    1/4 cup whipping cream
    1 TBS powdered sugar
    1 drop vanilla extract
    1 TBS chopped walnuts

    In large bowl, combine apples, pineapple, celery and mayonnaise. Toss lightly to coat evenly. In small chilled bowl using chilled beaters, beat whipping cream at high speed on electric mixer just stiff peaks form. Do not overbeat. Blend in sugar and vanilla. Fold into apple mixture. Cover and refrigerate at least 2 hours. Garnish with walnuts. Makes 9 servings.

    Tip: Two cups cubed Granny Smith apples may be substituted for 2 cups of the Winesap apples. Pecans may be substituted for walnuts.
    _________________________________________

    Title: Luby's Chocolate Icebox Pie
    Yield: 8 Servings

    Ingredients

    2 1/2 cup milk; divided
    1 1/3 cup sugar
    1/4 cup unsweetened cocoa powder
    1 TBLS. butter or margarine
    7 TBLS. cornstarch
    6 TBLS. water
    3 egg yolks, extra-large
    1 tsp. vanilla
    1 cup miniature marshmallows
    1 pie shell, 9-inch; baked
    1 whipped cream, sweetened -for topping
    1 chocolate curls or shavings for garnish

    Instructions

    Combine 2 cups milk, sugar, cocoa, and butter in a medium-size saucepan.
    Bring just to a boil over medium heat. In a medium-size bowl, completely dissolve cornstarch in water. Stir in remaining 1/2 cup milk. Whisk in egg yolks and vanilla until well blended. Gradually add egg yolk mixture to mixture in saucepan, stirring constantly with wire whisk. Cook, stirring constantly, about 2 min., or until mixture is thickened and smooth. Add marshmallows and stir until they melt and mixture is smooth. Pour into pie shell. Press plastic wrap directly onto filling. Refrigerate at least 2 hours. Remove plastic wrap. Top with whipped cream and garnish with chocolate curls.

    Note: Pressing plastic wrap directly onto hot pie filling prevents a tough, dry "skin" from forming as pie cools. Use a potato peeler to make decorative chocolate curls or shavings from a chocolate candy bar.

    Source: Houston Chronicle, Nov. 13, 1996, p. 5F
    Recipe By : Luby's 50th Anniversary Recipe Collection
    ________________________________________________

    Jefferson Davis Pie

    2 Cups Packed Brown Sugar
    1 Tbsp. Flour
    1/2 tsp. Watkins Nutmeg
    1 Cup Half and Half
    4 Eggs, slightly beaten
    1 tsp. Lemon Juice
    1/2 tsp. Watkins Lemon Peel
    1 Unbaked 9-Inch Pie Shell
    Whipped Cream (optional)

    In a large bowl, thoroughly blend sugar, flour and nutmeg. Stir in half and half. Add eggs; mix well. Add lemon juice, peel and margarine. Beat well to blend. Pour into pie shell. Bake in a 350 degrees oven for 45 minutes until center almost firm. Serve with whipped cream.
    ________________________________________________


    LUBY'S MACARONI AND CHEESE

    Serving Size: 8 Preparation Time :0:00
    Categories: Copycat

    8 oz. Elbow macaroni, 2 cups – dry
    2 Nonfat dry milk
    2 All-purpose flour
    1 Butter or margarine -- melted
    1 1/4 c Boiling water
    3 c grated American cheese, 12-oz. -- divided
    1/4 tsp. Salt

    Cook macaroni according to package directions;
    Drain and set aside. Heat oven to 350°. In a large bowl, mix dry milk, flour and butter. Gradually add boiling water, beating constantly. Add 1½ cups cheese and continue beating until smooth and creamy. Stir in macaroni, 1 cup of the remaining cheese and salt. Transfer to lightly greased 2-quart baking dish. Cover with foil. Bake 25 min. Remove foil. Sprinkle with remaining 1/2 cup cheese. Continue baking 1 min., or until cheese melts. Source: Houston Chronicle, Nov. 13, 1996, p. 4F
    ________________________________________________


    LUBY'S SHREDDED CARROTS

    2 lbs. Whole (or 1.6 lbs peeled, -shredded) carrots
    1 c. Crushed pineapple (drained)
    1 c Mayonnaise
    1 c Plumped raisins (see NOTE)
    1/2 c Powdered sugar

    NOTE* Soak raisins in water or pineapple juice to plump, then drain.

    Combine carrots, pineapple, mayonnaise, raisins and sugar. Chill until
    ready to serve.

    From: FoodSection Houston Chronicle Best Recipe's '93
    _______________________________________________

    Luby's German Chocolate Pie

    1 1/2 cups white sugar
    2 tablespoons all-purpose flour
    2 tablespoons cornstarch
    2 teaspoons unsweetened cocoa powder
    2 tablespoons water
    1 1/2 tablespoons melted butter
    2 eggs
    1 (12 fluid ounce) can evaporated milk
    3/4 cup flaked coconut
    1/3 cup chopped pecans
    1 tsp. vanilla extract
    1 recipe pastry for a 9-inch single crust pie


    Directions
    1 Preheat oven to 375 degrees F (190 degrees C).
    2 In a large bowl combine the sugar, flour, cornstarch and cocoa. Add water and melted butter whisk until combined. Add the eggs one at a time, beating well after each one. Add the milk and beat until well blended. Stir in the coconut, pecans and vanilla. Pour batter into the pie shell.
    3 Bake at 375 degrees F (190 degrees C) for 45 minutes or until firm.
    ________________________________________________


    Luby's Tetrazzini (Chicken)

    12 ounces spaghetti
    13 1 1/2 tsp vegetable oil
    14 1/2 tsp salt
    1 1/2 T butter
    1/4 c chopped onion
    1 minced garlic clove
    2 cans cream of mushroom soup -- (10 3/4 oz.)
    1 cup chicken broth
    1 tsp. seasoned salt
    3 c. shredded American Cheese
    4 cup diced cooked chicken
    2 tsp. chopped parsley
    2 T diced pimento
    Heat oven 350 degrees. Cook spaghetti according to pkg. directions, adding
    oil and salt. Drain. In large Dutch oven, melt butter over medium heat. Add
    onion and garlic. Cook, stirring for 2 minutes. Add soup, broth, salt and
    1-1/2 c of the cheese. Cook and stir until smooth and melted. Add spaghetti
    and chicken, mixing well. Transfer to 2 qt. baking dish, covering with foil.
    Bake for 30 minutes. Remove foil, sprinkle with rest of cheese .Bake until
    cheese melts, then sprinkle with parsley and pimento.
    Recipe found at http://forums.dallasnews.com:81/webx?13@^2146@.ee6bdce
    Posted to FareShare 11/98 by JoAnn Pellegrino
    __________________________________________________

    LUBY'S LEMON SOUR CREAM CAKE

    Source: We Love Recipes - This is a recipe from Luby's Cafeteria in Texas which is very popular.

    1 C. softened butter
    1/2 C. solid all-vegetable shortening
    3 C. sugar
    5 extra-large eggs
    1 C. sour cream
    1/4 C. whole milk
    3 C. flour sifted with 1/2 tsp. baking powder
    2 tsp. lemon extract
    1 tsp. vanilla extract
    Lemon Sauce (recipe follows)

    Preheat oven to 325°F.

    In a large bowl, cream butter, shortening and sugar until smooth and fluffy.

    Add eggs, one at a time, then add sour cream and milk, mixing until smooth. Blend flour mixture into batter with a rubber spatula, stir in the extracts.

    Pour into a greased and floured 10-inch tube pan and bake 1 hour 30 minutes or until a tester inserted in center comes out clean. Cool cake in the pan 10 minutes. Remove the cake from pan and cool on a rack. Drizzle with Lemon Sauce to serve.

    Lemon Sauce
    2 C. confectioners' sugar, sifted
    4 T. melted butter
    1/2 C. fresh lemon juice

    In a medium-size bowl, whisk together sugar, butter and lemon juice until smooth.
    _________________________________________________

    LUBY'S MISSISSIPPI MUD CAKE

    1 C. butter or margarine, softened
    2 C. granulated sugar
    1/3 C. unsweetened cocoa
    4 extra-large eggs
    1 3/4 C. all-purpose flour
    1 C. pecans, chopped
    1 tsp. vanilla extract

    Preheat oven to 350ºF. Grease and flour a 13 x 9-inch baking pan.

    In a large mixing bowl, beat together butter or margarine, sugar and cocoa until smooth and creamy, using an electric mixer set at medium speed, about 3 to 5 minutes. Add eggs, one at a time, beating well after each addition. Add flour, pecans and vanilla extract. Mix just until blended. Pour into prepared pan. Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool on a wire rack.

    Icing
    1/2 C. butter or margarine
    1 3/4 C. confectioners' sugar, sifted
    2 C. miniature marshmallows
    2 T. plus 2 1/2 tsp. unsweetened cocoa
    1/4 C. milk
    1/2 C. pecan pieces
    Whipped cream (optional)
    Maraschino cherries (optional)

    Combine butter or margarine, confectioners' sugar, marshmallows, cocoa and milk in a medium-size saucepan. Cook over medium-low heat just until marshmallows are melted, stirring frequently. Drizzle over cake. Sprinkle cake with pecan pieces and cool completely. Garnish with whipped cream and maraschino cherries, if desired.
    ______________________________________________________

    Luby's Spanish Indian Baked Corn
    Makes 8 servings

    List of Ingredients

    1/4 lb. Bacon, chopped into 1/2-inch pieces
    1/3 c onion, diced
    1/3 c celery, diced
    1/3 c green bell pepper, diced
    1 stick butter, plus 2 Tbsp. melted
    1/4 c milk
    1 can cream style corn
    1 can whole kernel corn
    2 Tbsp jalapeno, chopped fine
    2 TBLS. pimentos, chopped fine
    1 tsp salt
    1 Tbsp sugar
    2 c corn bread muffins, crumbled

    Instructions

    In large skillet over medium heat, cook bacon until crisp. Add onion, celery and bell pepper and saute 2 minutes over low heat; set aside. In Medium-size pan melt 1/4 pound butter; add milk, corn, jalapenos, pimentoes, salt, and sugar; heat over low heat. Add bacon-vegetable mixture and 1 c corn bread crumbs to corn mixture. Heat well, stirring frequently.

    Transfer to an 8x1-1/2 inch pan. Moisten remaining corn bread crumbs with remaining butter and sprinkle on top of corm mixture.

    Bake at 350 degrees until crumbs are light brown
    ________________________________________________

    Title: Luby'S Green Pea Salad
    Yield: 8 Servings

    Ingredients

    32 oz green peas, rinsed and drained
    1 c cheddar cheese, 4 oz.; -finely diced
    1 c celery; diced
    1/2 c sweet pickles; thinly sliced
    1/2 c red bell pepper or pimiento -diced
    1/2 c mayonnaise
    salt to taste
    freshly ground black pepper -to taste

    Instructions

    Recipe by: Luby's 50th Anniversary Recipe Collection
    Combine peas, cheese, celery, pickles, bell pepper, mayonnaise, salt and pepper in medium-size bowl. Toss lightly to coat evenly. Cover and refrigerate at least 2 hours.
    Source: Houston Chronicle, Nov. 13, 1996, p. 4F
    ____________________________________________________

    LUBY'S SWEET POTATO CRUNCH
    Recipe Link: http://www.iDunno4.com

    List of Ingredients

    8 cups cooked sweet potatoes
    1 cup whole milk
    4 extra-large eggs
    2 cups sugar
    1 tsp. nutmeg
    1 tsp. cinnamon
    1/2 lb. softened margarine

    Topping:

    2 cups crushed corn flakes
    2/3 cup brown sugar
    1/2 cup coarse chopped pecans
    1/3 cup melted margarine

    Recipe

    In a beater bowl, mix cooked sweet potatoes until smooth. Add milk, eggs, sugar, nutmeg, cinnamon and margarine. Whip until smooth and blended well.

    Put into baking dish, cover with foil and bake at 350ºF for 25 minutes. Remove foil.

    Mix all topping ingredients together and spread over top of sweet potatoes. Bake uncovered for eight to 10 more minutes.
    __________________________________________________

    Title: Luby's Tortilla Soup
    Yield: 1 Serving

    Ingredients

    3 qt rich chicken broth
    1 1/2 can whole, peeled tomatoes
    2 3/4 tsp. cumin (ground cominos)
    1/2 clove garlic, minced
    1 Tbls. plus 1 tsp. Salt
    2 1/2 tsp. black pepper, freshly ground
    1 1/2 can cream-style corn
    3 1/2 cup American cheese, shredded
    1/2 cup cornstarch
    1 cup water, cool
    1 lb ground beef
    1/3 c white onion, finely chopped
    9 oz corn tortillas, cut into 1x3-in strips, divided
    2 Tbls. oil

    Instructions

    In a large kettle, bring the chicken broth to a boil. Crush the tomatoes by hand and add them to the broth. Add the cumin, garlic, salt, pepper, corn, and cheese.

    In a small bowl or measuring cup, dissolve the cornstarch in the water. Add the mixture to the boiling soup slowly while stirring constantly. Let the soup simmer for 10 minutes.

    Meanwhile, in a skillet, saute the ground beef and onions. Drain off
    the grease.

    Remove the soup from the heat. Add the cooked ground beef mixture and half of the tortilla strips to the soup.

    In the skillet heat the oil, add the remaining strips, and fry until crisp. Drain the strips on paper towels. Garnish the soup with the tortilla strips when serving.

    Makes 14 (1-1/2 cup) servings.

    Recipe: Luby's Cafeterias
    _______________________________________________

    Title: Luby'S Baked Corned Beef Brisket W/ Sour Cream New Potato
    Yield: 1 Serving

    Ingredients

    4 lb corned beef brisket
    1 cup (firmly packed) brown sugar
    1/4 c prepared mustard
    3 lb. new potatoes, peeled or not peeled
    2 cups sour cream
    1/2 c butter or margarine
    2 tsp. prepared horseradish
    salt (to taste)
    white pepper (to taste)

    Instructions

    Preheat the oven to 225 degrees F.

    In a roasting pan with a cover, place the meat. Cover and bake in the preheated for oven 3-1/2 hours or until tender. Remove from the oven. Increase the oven temperature to 350 degrees F.

    In a small bowl, mix the brown sugar and mustard. Spread the mixture over the meat. Bake uncovered for 15 minutes.

    In a large saucepan, boil the potatoes in enough water to cover for 8
    to 10 minutes or until tender. Drain.

    In a bowl, whisk together the sour cream, butter/margarine, horseradish, salt, and white pepper. Pour the mixture over the potatoes. Using a rubber scraper, mix gently to coat evenly. Serve with the meat.

    Makes 8 servings.

    Recipe: "Luby's Cafeteria 50th Anniversary Recipe Collection"
    ____________________________________________________

    LUBY'S SHREDDED CARROTS

    2 lb Whole (or 1.6 lbs peeled,
    -shredded) carrots
    1 c Crushed pineapple (drained)
    1 c Mayonaise
    1 c Plumped raisins (see NOTE)
    1/2 c Powdered sugar

    NOTE* Soak raisins in water or pineapple juice to plump, then drain.

    Combine carrots, pineapple, mayonaise, raisins and sugar. Chill until
    ready to serve.

    From: FoodSection Houston Chronicle Best Recipe's '93
    ______________________________________________________

    Title: Luby'S Baked Fish
    Yield: 1 Servings

    Ingredients

    8 skinless fish fillets
    1/2 c flour
    3 1/2 c mayo (up to 4)
    1 lemon pepper seasoning
    1 dried parsley flakes
    1 water

    Instructions

    Coat fish with flour and shake off excess. Spread mayo on top of fish.
    Sprinkle with lemon pepper and parsley. Lay in dish without overlapping
    fish and add 1/8" water to dish to keep fish moist. Bake on 350 for approx
    20 min or until you can flake fish with fork.
    _________________________________________________________

    Luby`s Cafeteria Italian Chicken Breast
    Archived At: http://www.cdkitchen.com

    1 lb. (4 cups) grated Mozzarella cheese
    3 C. Flour, divided
    1/2 C. dried Parsley Flakes
    1/3 C. grated Parmesan cheese
    1 (0.7-ounce) package dry Italian salad dressing mix
    1 C. milk
    2 extra-large Eggs
    8 boneless, skinless Chicken Breast halves
    Vegetable oil
    Grated Parmesan cheese and chopped parsley

    In a medium-size bowl, combine mozzarella, 2 cups flour, parsley flakes,
    Parmesan and dressing mix; blend well. In a shallow bowl, whisk together milk and eggs until well blended. Place remaining flour in another shallow bowl. Coat chicken with flour, shaking off excess; dip into milk mixture, then into cheese mixture, coating evenly and pressing into chicken.

    Heat about 1/8" oil in large skillet over medium heat. Add chicken and cook 5 to 6 minutes on each side, or until cooked through. Garnish with cheese and parsley. Makes 8 servings.
    ___________________________________________

    Luby`s Cafeteria Rocky Road Cheesecake



    1 ½ c Graham cracker crumbs
    ¼ c Granulated sugar
    ¼ c Butter or margarine, melted
    1 ¼ lbs Cream cheese, softened
    ¾ c Granulated sugar
    2 Extra large eggs
    3 T Unsweetened cocoa
    2 T All-purpose flour
    1 T Vanilla
    ½ c Miniature marshmallows
    1/3 c Pecan pieces
    Whipped cream, chocolate sauce, and pecan halves for garnish

    Directions: Heat oven to 350°. For crust, in small bowl, combine crumbs, sugar and butter. Mix well. Press onto bottom and 1-inch up sides of 9-inch springform pan. Bake 10 minutes or until golden brown. Cool completely. For filling, in large bowl, beat together cream cheese and sugar until smooth. Add eggs, one at a time, mixing well after each addition. Add cocoa, flour and vanilla. Mix just until blended. Fold in marshmallows and pecans. Pour into crust. Bake
    25 minutes or until wooden pick inserted near center comes out clean.
    Refrigerate at least 2 hours. Garnish with whipped cream, chocolate sauce, and pecan halves, if desired.
    _____________________________________________

    Luby`s Chicken Durango

    4 Boneless, Skinless Chicken Breast
    1 1/2 C. Plain Bread Crumbs
    1 tsp. Seasoned Salt
    1/4 tsp. Pepper
    1 C. Milk
    1/3 C. Tarter Sauce (Hellmann's was used)
    4 Pieces Thinly Sliced Lean Ham
    4 Pieces Processed Swiss Cheese


    Preparation:
    Pound chicken breast until they are 1/2" thick. Mix seasoned salt,
    1/4 tsp. pepper with plain breadcrumbs, set aside. Dust chicken with breadcrumbs, dip in milk then dip chicken breast back in seasoned bread crumbs. Place chicken in heated fry pan with just enough vegetable oil to cover bottom of pan. Fry breast on medium heat until golden brown. Remove chicken breast and place on serving tray. Spread breast with 1 + 1/2 Tbs. tarter sauce. Place ham on chicken. Top ham with a slice of Swiss cheese. Place chicken Durango in oven or microwave just long enough to heat and melt cheese. Serve with you favorite salad or side vegetable.
    ________________________________________

    Luby`s Coconut Meringue Pie



    5 cups half-and-half
    1/4 cup butter (½ stick)
    1 cup sugar
    3 extra-large eggs
    1/4 cup cornstarch
    1 tsp. vanilla
    1/4 tsp. salt
    1 cup miniature marshmallows
    1¼ cups flaked coconut
    2 baked 9-inch pie shells
    3 MERINGUE
    1¼ cups egg whites (from 8 to 9 extra-large eggs)
    1 tsp. cream of tartar
    1½ cups sugar

    For filling combine half-and-half and butter in saucepan. Bring just to boil
    over medium heat.

    In medium bowl, whisk together sugar, eggs, cornstarch, vanilla and salt until
    cornstarch is completely dissolved and mixture is well-blended. Gradually add
    to mixture in saucepan, stirring constantly with wire whisk. Cook, stirring
    constantly, about 1 minute or until thickened. Add marshmallows and ¼ cup of
    the coconut. Cook and stir until marshmallows melt and mixture is well-blended.
    Pour into pie shells. Refrigerate at least 2 hours.

    Heat oven to 350°F.

    For meringue, in large bowl, beat egg whites and cream of tartar until
    soft peaks form. Add sugar, a small amount at a time, beating constantly
    until stiff peaks form. Spread half the meringue over each pie to edge
    of crust. Sprinkle each with ¼ cup of the remaining coconut.

    Bake 12-15 minutes or until lightly browned. Refrigerate until served.
    _____________________________________________

    Luby`s Jalapeno Cornbread

    1/2 C. whole milk
    1/2 C. buttermilk
    1 extra large egg
    2 Tbsp. oil
    1 Tbsp. Sugar
    1/2 tsp. baking powder
    1 C. white or yellow cornmeal
    1/3 C. all purpose flour
    1 1/2 Tbsp. diced red bell pepper
    1 1/2 Tbsp. drained stemmed and chopped jalapenos
    1 1/2 Tbsp. whole kernel corn

    Preheat oven to 425°F. In a large mixing bowl, whisk together milk,
    buttermilk, egg, oil, sugar, salt, and baking powder, add cornmeal
    and flour; mix well. Blend in red pepper Jalapenos, and corn. Place
    in greased pan or cast iron skillet and bake at 375°F for 20 to 25
    minutes.
    ________________________________________________

    Luby`s Pan-Grilled Haddock Provencale

    Sauce:
    4 medium tomatoes
    1/2 cup butter
    2/3 cup sliced mushrooms
    1/2 cup chopped onion
    1/3 cup chopped celery
    1/3 cup lemon juice, freshly squeezed
    1/4 cup cooking sherry
    1 teaspoon minced garlic
    1/2 teaspoon salt
    1/8 teaspoon black pepper

    Fish:
    3 cups water
    1/3 cup lemon juice, freshly squeezed
    2 tablespoons Worcestershire sauce
    2 cups all-purpose flour
    1/4 cup paprika
    2 tablespoons seasoned salt
    8 6-ounce haddock, cod, trout, or catfish fillets
    2 tablespoons vegetable oil

    For sauce, place tomatoes in rapidly boiling water 3 minutes or until
    skins begin to blister. Rinse under cool running water and peel. Core
    and dice, retaining juice.

    In a 10-inch skillet, melt butter. Add mushrooms, onion and celery and
    cook, stirring frequently, 3 minutes. Add tomatoes, lemon juice,
    sherry, garlic, salt and pepper. Bring to a boil. Reduce heat and simmer
    uncovered 5 minutes.

    For fish, in a mixing bowl, whisk together water, lemon juice and
    Worcestershire sauce. In a shallow bowl, mix flour, paprika and seasoned
    salt until well blended. Dip fish into water mixture, then into flour
    mixture, coating evenly. Heat oil in large skillet over medium heat.

    Add fish and cook skin side up 4-5 minutes. Turn and continue cooking 4
    minutes or until fish flakes when tested with fork. Serve sauce with fish.
    Serves 8.
    ______________________________________________

    Luby`s Stuffed Jalapenos

    1 Can Whole Jalapeno's 26 oz (sliced in half by length and seeds removed)
    1 - 8 oz Package Cream Cheese (softened)
    2 Tbs. Chives (dehydrated)
    1 Tbs. Minced Pimiento Peppers
    1/4 C. Mayonnaise

    Whip the cream cheese, add mayonnaise, chives, and pimientos. Blend
    together until smooth and fluffy. Fill jalapenos and enjoy. Cover
    and store jalapenos in refrigerator.
    __________________________________________________

    Luby's Potato Salad
    This is Luby's Cafeteria's recipe as reproduced in their cookbook



    2 Pounds Idaho potatoes (about 6 medium)
    1 cup diced dill pickles
    1 cup diced celery
    1/3 cup thinly sliced green onions with tops
    3 tablespoons diced red bell pepper or pimento
    2/3 cup mayonnaise
    2 tablespoons prepared mustard
    1 teaspoon salt
    1/2 teaspoon pepper

    1. In large saucepan, boil potatoes in enough water to cover for 30 minutes or until tender. Drain
    and cool just enough to handle. Peel and cut into 3/4-inch cubes.

    2. In large bowl, combine warm potatoes, pickles, celery, green onions, and red pepper.

    3. In small bowl, mix mayonnaise, mustard, salt, and pepper until well blended. Pour over potato
    mixture and toss lightly to coat evenly. Cover and refrigerate at least 2 hours. 8 servings

    Note: Luby's uses California Long White potatoes for potato salad. These are not always
    available in supermarkets. Idaho potatoes make a suitable substitute.
    _____________________________________________

    CHICKEN BREAST FLORENTINE with FETTUCINE ALFREDO
    Recipe By : Luby's Cafeteria
    Serving Size : 8

    --FLORENTINE FILLING--
    2 packages thawed frozen leaf spinach -- 10-oz. each --squeezed dry
    1/3 cup shredded Mozzarella cheese
    3 tablespoons grated Parmesan cheese
    2 tablespoons sour cream
    1 tablespoon dry Italian dressing mix -- plus 1-1/2 teaspoons
    1/2 teaspoon garlic powder
    --CHICKEN--
    8 boneless skinless chicken breast halves
    1 1/2 cups milk
    1 egg -- extra-large
    2 cups fine dry bread crumbs
    2 tablespoons dry Italian dressing mix
    1 cup all-purpose flour
    8 large fresh spinach leaves -- veins removed
    8 slices Mozzarella cheese -- 1/2-oz. each
    8 slices American cheese -- 1/2-oz. each
    --FETTUCINE ALFREDO--
    1/2 pound dry fettucine
    1 1/2 teaspoons vegetable oil
    1/2 teaspoon salt
    1 tablespoon butter or margarine
    1/4 pound mushrooms -- sliced
    1 small garlic clove -- minced
    1 cup whipping cream
    1/4 cup grated Parmesan cheese
    1 tablespoon seasoned salt
    1 tablespoon chopped parsley

    For filling, combine ingredients and mix well.
    For chicken, cut each piece in half horizontally into 2 pieces
    of equal thickness. Place bottoms in a shallow baking pan in a single layer.
    Top each with about 1/3 cup spinach mixture, spreading almost to edge.
    Place tops over filling, pressing together at edge. Freeze 30 minutes.
    Heat oven to 350 degrees. Lightly grease shallow baking pan large enough
    to hold chicken in a single layer.
    In a shallow bowl, whisk together the milk and egg until well blended.
    In a separate shallow bowl, mix bread crumbs and dressing mix.
    Coat chicken with flour, shaking off excess. Dip into milk mixture, then into
    crumb mixture, coating evenly and pressing crumb mixture into chicken.
    Place in baking pan. Bake 25 minutes or until cooked through.
    Top with spinach leaves and cheese slices. Continue baking 1 minute.
    For fettucine, cook pasta according to package directions,
    adding salt to water. Drain.
    In a medium saucepan, melt butter. Add mushrooms and garlic.
    Cook, stirring frequently, about 5 minutes or until mushrooms are tender.
    Add cream, cheese, seasoned salt, and parsley. Heat through. Pour over hot
    pasta to coat evenly. Serve with chicken. Makes 8 servings.
    By Sylvia Volkin. Recipe from Luby's Cafeteria.
    _________________________________________________

    Luby's Cherry Pie


    (Notes: yields 2 pies – 6 servings per pie; tart or sour cherries are best for cooking)

    Filling

    (Tart or sour cherries are best for cooking)

    3 lbs. frozen cherries (thaw and retain juice)

    3 cups liquid (juice from cherries and water)

    1 2/3 cups sugar

    7 Tablespoons Clear-Gel

    1/2 teaspoon red coloring

    1/4 teaspoon almond extract


    --------------------------------------------------------------------------------

    1) Dissolve sugar and Clear-Gel in the juice and water from the cherries.

    2) Place in a double broiler, cook until thick and clear, stirring constantly.

    3) Fold in cherries, coloring and almond extract


    --------------------------------------------------------------------------------

    Pie Crust

    4 cups sifted flour

    2 teaspoons salt

    2 Tablespoons sugar

    1 1/2 cups shortening

    2/3 cup ice water


    --------------------------------------------------------------------------------

    1) Place flour, salt and sugar in a mixing bowl. Add shortening. Cut shortening into flour with pastry blender until mixture is in even pieces about the size of peas. Add ice water a little at a time. Toss the mixture lightly with a fork after each addition of water until pastry mixture forms a ball when patted lightly together.

    2) Roll out 1/4 of dough with quick light strokes and place into a pie pan. Trim off surplus pastry. Roll out another 1/4 portion of dough for top of pie. Put 1/2 cherry filling into bottom pastry, and place second piece of pastry on top of pie. Trim and tuck into top edges. Use remainder of dough for your second pie.

    3) Place completed pie in preheated oven at 350 degrees for 30 to 40 minutes until golden brown. Serve warm or cold.
    __________________________________________________________

    This Almond Chicken Salad recipe is from my Luby's cookbook. It is very tasty, especially with the toasted almonds. I leave out the pickles, cheese and olives. That is just my preference. One could substitute pecans for the almonds. Here it is:

    4 cups cubed cook chicken
    1 cup seedless green grapes, halved lengthwise
    1 cup (4 ounces) shredded Cheddar Cheese
    2/3 cup toasted sliced almonds
    2/3 cup thinly sliced sweet pickles
    1/4 cup chopped celery
    1/4 cup sliced green olives
    2/3 cup mayonnaise
    3/4 teaspoon seasoned salt
    Lettuce leaves (optional)

    1. In large bowl, combine chicken, grapes, cheese, almonds, pickles, celery, and olives.

    2. In small bowl, mix mayonnaise and seasoned salt until well blended. Pour over chicken mixture and toss lightly to coat evenly. Cover and refrigerate at least 2 hours. Serve on lettuce, if desired.
    ___________________________________________________________

    Title: Luby'S Baked Fish
    Yield: 1 Servings

    Ingredients

    8 skinless fish fillets
    1/2 c flour
    3 1/2 c mayo (up to 4)
    1 lemon pepper seasoning
    1 dried parsley flakes
    1 water

    Instructions

    Coat fish with flour and shake off excess. Spread mayo on top of fish.
    Sprinkle with lemon pepper and parsley. Lay in dish without overlapping
    fish and add 1/8" water to dish to keep fish moist. Bake on 350 for approx
    20 min or until you can flake fish with fork
    _____________________________________________________

    LUBY'S MACARONI AND CHEESE
    Serving Size : 8
    8 oz Elbow macaroni, 2 cups -- dry
    2 Nonfat dry milk
    2 All-purpose flour
    1 Butter or margarine -- melted
    1 1/4 c Boiling water
    3 c Grated American cheese, 12
    -oz. -- divided
    1/4 ts Salt

    Cook macaroni according to package directions; drain
    and set aside. Heat oven to 350°. In a large bowl,
    mix dry milk, flour and butter. Gradually add boiling
    water, beating constantly. Add 1½ cups cheese and
    continue beating until smooth and creamy. Stir in
    macaroni, 1 cup of the remaining cheese and salt.
    Transfer to lightly greased 2-quart baking dish. Cover
    with foil. Bake 25 min. Remove foil. Sprinkle with
    remaining ½ cup cheese. Continue baking 1 min., or
    until cheese melts
    __________________________________________________

    LUBY'S SPANISH SLAW WITH DRESSING
    Categories: Salads
    Yield: 10 servings

    ------------------------------------SLAW------------------------------------
    2 lb Cabbage
    1/4 c Parsley sprigs, coarsly
    -chopped
    1/3 c Shredded carrot
    1/2 c Green bell pepper strips
    1 T Diced red bell pepper
    1/4 c Green onions, sliced 1/8
    -inch thick
    1 c Dill pickles, sliced 1/8
    -inch thick

    ----------------------------------DRESSING----------------------------------
    1/2 c Water
    1/3 c Dill pickle juice
    1/4 c White vinegar
    1 T Sugar
    1 T Salad oil
    1 ts Salt
    1 ts Freshly ground black pepper

    Spanish Slaw
    Discard outer leaves from cabbage; wash head and cut in half. Remove
    center core. Cut into 1/8-inch strips against the vein. Cut pieces into
    2-inch portions. Place in a large serving bowl. Add parsley, carrot, bell
    peppers, onions and pickles. Pour dressing over top and mxi well. Chill
    until ready to serve.

    Dressing
    In a medium-size bowl, whisk together water, pickle juice, vinegar,
    sugar, oil, salt and pepper. Use as directed above.

    From: FoodSection Houston Chronicle 1/94
    _____________________________________________________

    This recipe came from FidoTel Online Services!

    Luby's Carrot Cake

    cakes, desserts

    3 extra-large eggs
    1 1/2 cup sugar
    1 1/2 teaspoon baking powder
    1 teaspoon baking soda
    1 teaspoon cinnamon
    1 1/3 cup crushed pineapple, drained
    1 1/3 cup carrots, chopped
    1/2 cup pecans, chopped
    1 cup wesson oil
    1 teaspoon vanilla
    2 cup all-purpose flour
    1 chopped carrots, chopped pecans as; garnish

    Preheat oven to 350 degrees. In a large mixing bowl, beat the eggs and sugar together for one minute. Add baking powder, baking soda, cinnamon, pineapple, carrots, pecans, oil and vanilla, and mix for two minutes. Add the flour and mix until all ingredients are incorporated. Pour an equal amount into two lightly greased 9-inch round cake pans. Bake for 30 minutes or until a wooden pick inserted in the center comes out clean. Cool and remove from pan. Carrot Cake Icing: 3 3/4 c Powdered sugar 1 c margarine 1/2 c Cream Cheese,soft 1/2 t vanilla In a large bowl, cream the powdered sugar and margarine (melted) together. Add cream cheese and vanilla, and whip for five minutes or until smooth. Garnish with chopped carrots and pecans. Approximate values per serving: 721 calories, 41 g fat, 64 mg cholesterol, 86 g carbohydrates, 378 mg sodium, 51 percent calories from fat. Taken from The Arizona Republic and typed by Joyce Kohl (THE IMPROV BBS) Recipe is from Luby's Cafeteria in Phoenix, Arizona - from Janet Duckman, Luby's food-service coordinator

    Yield: 12 servings
    _______________________________________________

    This recipes is from Luby's Cafeteria.

    1 box yellow cake mix
    3 Tbsp cake flour
    6 oz. strwberry jello
    1 c. vegetable oil
    4 eggs
    1/2 c. water
    1 pint fresh strawberries, chopped

    Mix all ingredients (except strawberry) as direction on cake box.
    Add strawberry last. Bake at 325-350 degree about 30-45 min.
    *** Bake times may vary, depends on individual oven. ***
    Makes two 8" or 9" round, one 9 x 13 regtangle.

    personal note:if use frozen strawberries, adjust the amount of water.
    I hope this is what you're looking.
    __________________________________________

    LUBY'S CAFETERIA BUTTERMILK BISCUITS

    2 lbs flour
    3 qt buttermilk
    1/4 lb MSB (or ??) shortening
    2 1/4oz baking powder
    1/4 tsp baking soda
    1/4 tsp salt
    2 oz granulated sugar

    Mix dry ingredients first. Then add shortening in and then the milk. Do not overmix. Should have a rough texture..like marbles. Roll out about six times. Then roll out flat to 3/4 to 1 inch thickness. Cut out with a bisquit cutter or a can. Place on greased pan at 400ºF till light browned.
    ____________________________________________

    LUBY'S CAFETERIA MIXED SQUASH CASSEROLE

    1 C. carrots sliced 1/8-inch thick
    4 c. yellow squash slices, 1/4-inch thick
    4 C. zucchini slices, 1/4-inch thick
    1/2 C. chopped onion
    1 can (10 1/2 ounces) condensed cream of chicken soup
    1/2 C. sour cream
    1 tsp. salt
    1/2 tsp. pepper
    2/3 C. crumbled corn bread
    2/3 C. torn or chopped dry white bread in 1/4-inch pieces
    2 Tbsp. butter or margarine, melted

    Heat oven to 350 degrees. In medium saucepan, bring about 4 cups water to a boil. Add carrots. Reduce heat, cover and simmer 6 minutes. Add squash, zucchini and onion. Continue simmering uncovered 3-4 minutes or until carrots are tender crisp.

    Drain and transfer to a large bowl. In a small bowl whisk together soup, sour cream, salt and pepper until well blended. Pour over vegetables and mix well. Transfer to a 2–quart baking dish. Cover with foil. Bake 30 minutes.

    In medium bowl combine corn bread and torn white bread. Drizzle with butter. Toss lightly to coat evenly. Remove foil. Top vegetable mixture with corn bread mixture. Continue baking 5 minutes.

    Serves 8.
    ___________________________________________________

    LUBY'S CAFETERIA BROCCOLI AND CAULIFLOWER SALAD

    2 heads each of broccoli and cauliflower
    1 cup mayonnaise (they make their own every day from scratch, but suggest at home use of good quality mayo such as Hellmans)
    1/2 cup sugar
    1/4 cup fresh lemon juice

    Cut broccoli and cauliflower into bite size pieces and eliminate any of the tougher stalky pieces. Mix together the mayo, sugar and lemon juice and then blend in with the cauliflower and broccoli pieces. Keep refrigerated.
    _________________________________________________

    LUBY'S CAFETERIA BAKED HADDOCK ALMONDINE

    1 cup fine, dry bread crumbs
    1/4 cup toasted sliced almonds
    2 tablespoons butter or margarine, melted
    2 (6- to 7-ounce) haddock, cod or other fish fillets
    1/4 cup all-purpose flour
    2/3 cup mayonnaise
    Water

    Heat oven to 350 degrees.

    In small bowl, combine crumbs, almonds and butter. Mix well. If necessary, add additional melted butter, mixing well, just until crumbs hold together. Coat fish with flour; shake off excess. Place skin side down in baking pan large enough to hold in a single layer.

    Spread mayonnaise evenly over fish. Sprinkle evenly with crumb mixture, lightly pressing into fish. Carefully pour water around fish to 1/8-inch depth. (Take care and pour the thinnest layer of water possible around the fish so you don't wet the topping. This helps fish cook up moist and tender.)

    Bake 20 minutes or until fish flakes when tested with fork.

    Yield: 2 servings.

    Note: To toast almonds, spread them on a cookie sheet and toast at 350 degrees for 5 minutes. Watch carefully so they don't burn. Any favorite fish fillet may be used.
    __________________________________________________

    Recipe:
    LUBY'S SAUTEED FRESH ASPARAGUS ALMONDINE

    3 lbs. fresh asparagus
    1/4 lb. butter
    1 Tbsp. garlic powder
    2 Tbsps. Lawry's seasoning salt
    1 cup toasted sliced almonds

    Cut off tough ends of asparagus and discard. Cut remaining asparagus into 2-inch pieces and wash.

    Melt butter in a saute pan and let simmer over a low flame. Add asparagus, seasoning salt and garlic powder to the butter. Cover and let simmer for approximately 6 minutes or until just tender. Stir frequently. Remove to serving dish and garnish with toasted almonds.
    __________________________________________________________

    LUBY'S CAFETERIA CARROT RAISIN SALAD

    2 lbs. carrots, peeled and grated finely
    1 cup drained crushed pineapple
    1 cup raisins
    1 cup (I use less) your favorite mayonaise
    1/2 cup (I use less) powdered sugar
    salt to taste
    dash of milk (my own addition)

    Combine the first three ingredients in large salad bowl. Mix mayo and sugar in a small bowl. Add to carrot mix and toss lightly. Season and chill at least 2 hours. Can add other ingredients I guess, but I like it simple.
    ______________________________________________

    Title: Luby's Barbecue Sauce
    Yield: 4 Servings

    2 1/2 c Ketchup
    1 1/4 c Water
    1/3 c Onion, chopped
    3 tb Brown sugar, packed
    1/2 Lemon's juice
    1 tb Prepared mustard
    1 tb White vinegar
    1 1/2 ts Liquid smoke
    1 1/2 ts Worcestershire sauce
    1 1/2 ts Hot pepper sauce
    1 ts Garlic powder
    1 ts Chili powder
    1/2 Bay leaf
    Salt (to taste)
    Pepper (to taste)

    In a medium saucepan, combine all of the ingredients. Bring to a
    boil. Reduce the heat to a simmer. Simmer uncovered for 10 minutes.

    TIP: Use the Barbecue Sauce as a basting sauce and/or topping
    for meat and poultry including chicken and turkey; beef roast,
    steaks, and ribs; meat loaves and hamburgers; pork roast,
    chops, tenderloin, and ribs; and bratwurst and hot dogs.

    Makes 4 cups.

    Recipe: "Luby's Cafeteria 50th Anniversary Recipe Collection"
    _________________________________________________

    SOUTHERN STYLE SKILLET FRIED CHICKEN

    Kemith V. Nichols/Luby’s Cafeteria

    Ingredients:
    1 2-2 1/2 lb fryer chicken, cut up
    3 c all-purpose flour
    2 extra large eggs
    1/2 t salt
    1/2 t paprika
    1 T Lawry’s Seasoning Salt
    1/2 t garlic powder
    1/2 T black pepper
    2 c cold whole milk
    Vegetable oil

    Directions: Mix flour, salt, garlic powder, pepper, paprika and seasoned salt together. Mix milk and eggs together. Dip washed chicken in milk and eggs mixture and then coat chicken with flour mixture. Heat oil(1/3-inch deep) over medium heat until it reaches 325° or a pinch of flour dances on top. Place chicken in oil skin side down and cover tightly. Cook chicken in oil until light brown, turning gently once or twice. Remove cover from skillet the last five minutes or so to crisp chicken.
    __________________________________________________

    Title: Recipe: Like Luby's Cranberry Salad

    Cranberry Salad

    1 1/2 cups water
    1 1/2 cups granulated sugar
    1 package (12 ounces) fresh cranberries
    1 1/2 cups cubed navel oranges
    1/2 cup cubed red apple
    1/2 cup banana slices
    2 tablespoons chopped pecans

    1. In medium saucepan, combine water, sugar, and cranberries. Cook over medium heat, stirring occasionally, just until cranberries begin to open. Transfer to large bowl. Cover and refrigerate at least 2 hours.

    2. Fold in oranges, apple, banana, and pecans. Cover and refrigerate at least 1 hour.

    8 servings
    ______________________________________________________

    Title: Luby's German Chocolate Cheesecake
    Categories: Cheesecakes
    Yield: 4 Servings


    1 1/2 c Graham cracker crumbs
    1/4 c Granulated sugar
    1/4 c Butter or margarine, melted
    FILLING:
    2 1/2 pk Cream cheese, softened
    (8 ozs ea)
    1 c Granulated sugar
    2 Extra-large eggs
    3 tb Unsweetened cocoa
    2 tb All-purpose flour
    1 tb Vanilla extract
    TOPPING:
    1 cn Evaporated milk (12 ozs)
    1 3/4 c Granulated sugar
    3/4 c Butter or margarine
    5 Extra-large egg yolks
    1/2 ts Vanilla extract
    1/2 c Flaked coconut
    1/3 c Pecan pieces

    Preheat the oven 350 degrees F.

    TO PREPARE THE CRUST: In a small bowl, combine the graham cracker crumbs,
    the 1/4 cup of granulated sugar, and the 1/4 cup of butter/margarine. Mix
    well. Press the crumb mixture onto the bottom and 1-inch up the sides of a
    9-inch springform pan.

    In the preheated oven, bake the crust for 10 minutes or until golden brown.
    Allow the crust to cool completely.

    TO PREPARE THE FILLING: In a large bowl, beat together the cream cheese
    and the 1 cup of granulated sugar until smooth. Add the eggs, one at time,
    mixing well after each addition. Add the cocoa, flour, and the 1
    tablespoon of vanilla extract. Mix until just well blended. Do not
    overmix. Pour the filling into the cooled crust.

    In the preheated oven, bake for 25 minutes or until a wooden pick inserted
    into the near center comes out clean. Refrigerate for at least 2 hours.

    TO PREPARE THE TOPPING: In a medium saucepan, combine the milk, the 1-3/4
    cups of granulated sugar, the 3/4 cup of butter/margarine, the 5 egg yolks,
    and the 1/2 teaspoon of vanilla extract. Bring the mixture to a boil,
    stirring frequently. Reduce the heat and simmer, uncovered, for 20 to 25
    minutes or until thickened, stirring occasionally. Refrigerate for at
    least 2 hours.

    Stir the flaked coconut and pecan pieces into the chilled topping mixture.
    Spread the topping evenly over the chilled cheese cake.

    Makes 1, 9-inch cheesecake.

    Recipe



    Luby's Spaghetti Salad
    ======================
    1 pound spaghetti, broken in half
    1 bottle (16oz) Italian dressing
    1 tablespoon grated Parmesan cheese
    1 tablespoon sesame seeds
    1 tablespoon poppy seeds
    2 teaspoons seasoned salt
    1 teaspoon paprika
    1/2 teaspoon garlic powder
    1/2 teaspoon black pepper
    1/2 teaspoon cayenne pepper
    1 medium cucumber, diced
    1 medium red onion, diced
    2 medium tomatoes, diced
    Parsley sprigs

    1. Cook spaghetti according to package directions. Drain, rinse with cold
    water, and drain well. Transfer to large bowl.

    2. In medium bowl, whisk together salad dressing, cheese, seeds, salt, paprika, garlic powder, and peppers until well blended. Stir in cucumber and onion. Pour over spaghetti and toss lightly to coat evenly. Cover and refrigerate at least 2 hours or up to 24 hours. Garnish with tomatoes and parsley.

    12 servings.

 

 

 


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