Luby’s, Inc. operates restaurants under the brands Luby’s Cafeteria, Fuddruckers and Cheeseburger in Paradise and provides food service management through its Luby’s Culinary Services division. The company-operated restaurants include 95 Luby’s cafeterias, 65 Fuddruckers restaurants, 18 Cheeseburger in Paradise full service restaurants and bars, one Koo Koo Roo Chicken Bistro and one Bob Luby’s Seafood Grill. Its 95 Luby’s cafeterias are located throughout Texas and other states. Its Fuddruckers restaurants include 65 company-operated locations and 114 franchises across the United States (including Puerto Rico), Canada, and Mexico. Luby’s Culinary Services provides food service management to 22 sites consisting of healthcare, higher education and corporate dining locations.

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Fried Shrimp



FRIED SHRIMP
Morrison's Cafeteria Copycat Recipe

Serves 6

2 pounds medium to large shrimp, cleaned and tails left on
vegetable oil, for deep frying

Batter:
2 tablespoons baking powder
1 1/4 teaspoon salt
3 teaspoons paprika
3 1/4 cups all-purpose flour
1 egg, slightly beaten
3 cups cold water

Dredging Mixture:
1 cup flour, sifted
1 teaspoon garlic powder
1/2 teaspoon white pepper

Blot shrimp dry with paper towels and set aside. Heat several inches of oil to 340 degrees in a deep, heavy pot or deep fryer.  Meanwhile, whisk the baking powder, salt and paprika into the flour. Whisk in the egg and water, blending well. Combine the dredging mixture in a shallow dish. Hold shrimp by the tail, dredge, dip in batter and slip into hot oil. Fry a few at a time just until batter is golden. Drain on paper towels. Serve hot.

Cheese Enchiladas



CHEESE ENCHILADAS
Luby's Cafeteria Copycat Recipe

Serves 8

Chili Sauce:
1 1/2 lbs lean ground beef
1/2 cup chopped onion
2 teaspoons garlic powder
1/2 teaspoon salt
1/2 teaspoon pepper
8 cups beef broth
2 (14 1/2 oz.) cans whole canned tomatoes
3 tablespoons chili powder
1 tablespoon paprika, plus
1 1/2 teaspoons paprika
1 tablespoon ground cumin
1/3 cup cornstarch
1/3 cup water

Enchiladas:
15 -20 corn tortillas
vegetable oil, enough to cover bottom of skillet
6 cups shredded cheddar cheese
1 cup chipped onion
1 cup shredded American cheese

To make sauce, brown ground beef in a large saucepan or Dutch oven along with the onions, garlic powder, salt and pepper. Drain meat on paper towels. Return meat to saucepan and add broth, tomatoes, chili powder, paprika and cumin. Mix well, breaking up tomatoes with a spoon. Bring to a boil. Reduce heat and simmer uncovered for one hour. In a small bowl, mix cornstarch and water until cornstarch is completely dissolved. Gradually add the cornstarch mixture to the chili sauce, stirring constantly. Continue cooking sauce for about 5 more minutes.

For enchiladas, heat oven to 350 degrees. Heat about 1/2-inch vegetable oil in a small skillet, until hot but not smoking. Quickly fry each tortilla in hot oil to soften, about 2-4 seconds on each side; drain on paper towels. In a large bowl, combine Cheddar cheese and onions. Mix well. Spoon 1/3 cup cheese mixture down the center of each warm tortilla. Roll up and place seam side down into two 11X7-inch baking dishes. Top enchiladas with chili sauce.Cover each dish with foil. Bake for 10 minutes or until hot. Remove foil. Sprinkle with american cheese and continue baking 2 minutes or until cheese melts.


Baked Spaghetti



BAKED SPAGHETTI
K & W Cafeteria Copycat Recipe

Serves 4

6 ounces uncooked spaghetti pasta
1 pound ground beef
1 cup chopped onions
3/4 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon chili powder
3/4 cup shredded cheddar cheese, divided use
1 tablespoon Worcestershire sauce
1 1/4 cup ketchup
1 tablespoon prepared mustard
3/4 cup beef stock
1/2 cup shredded mozzarella cheese

Cook spaghetti according to package directions; drain and set aside.  Preheat oven to 350 degrees. Cook ground chuck and onions in a large skillet, stirring until meat browns and crumbles; drain well.  Stir the salt, pepper, chili powder, 1/3 of the shredded cheddar, the Worcestershire sauce, ketchup, and mustard into the meat mixture. Simmer 5 minutes. Stir in spaghetti and beef stock.  Spoon mixture into a baking dish. Top spaghetti with remaining cheddar and the shredded mozzarella.  Bake 20 to 30 minutes, or until cheese begins to brown.


Blackened Chicken



BLACKENED CHICKEN
Luby's Cafeteria Copycat Recipe

Serves 2

1/2 teaspoon paprika
1/8 teaspoon salt
1/4 teaspoon cayenne pepper
1/4 teaspoon ground cumin
1/4 teaspoon dried thyme
1/8 teaspoon ground white pepper
1/8 teaspoon onion powder
2 skinless, boneless chicken breast halves

Preheat oven to 350 degrees. Lightly grease a baking sheet. Heat a cast iron skillet over high heat for 5 minutes until it is smoking hot. Mix together the paprika, salt, cayenne, cumin, thyme, white pepper, and onion powder. Oil the chicken breasts with cooking spray on both sides, then coat the chicken breasts evenly with the spice mixture. Place the chicken in the hot pan, and cook for 1 minute. Turn, and cook 1 minute on other side. Place the breasts on the prepared baking sheet. Bake in the preheated oven until no longer pink in the center and the juices run clear, about 5 minutes.


German Chocolate Cheesecake



GERMAN CHOCOLATE CHEESECAKE
Luby's Cafeteria Copycat Recipe

Makes 1 Nine Inch Cheesecake

Crust:
1 1/2 cup graham cracker crumbs
1/4 up granulated sugar
1/4 cup  butter or margarine, melted

Filling:
2 1/2 (8-oz.)  packages cream cheese, softened
1 cup granulated sugar
2 large eggs
3 tablespoons unsweetened cocoa
2 tablespoons all purpose flour
1 tablespoon vanilla extract

Topping:
1 (12-oz.) can evaporated milk
1 3/4 cups granulated sugar
3/4 cup butter or margarine
5 large egg yolks
1/2 teaspoon vanilla extract
1/2 cup flaked coconut
1/3 cup pecan pieces

Preheat the oven 350 degrees.
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. 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.

Asparagus Almondine



ASPARAGUS ALMONDINE
Luby's Cafeteria Copycat Recipe

3 pounds fresh asparagus
1/4 pound butter
1 tablespoon garlic powder
2 tablespoons 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.

Haddock Provencale



HADDOCK PROVENCALE
Luby's Cafeteria Copycat Recipe

Serves 8

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-oz.) 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.




Neptune Salad



NEPTUNE SALAD
Piccadilla Cafeteria Copycat Recipe


2 (8 oz.) pkg imitation crab or lobster meat
1/2 cup diced red onion
1/2 cup diced green pepper
1 celery heart stalk, diced
1 teaspoon dried dill weed
1/2 cup mayonnaise
lots of crushed black pepper

Flake the imitation crab pieces and place all ingredients in a bowl. Stir well.

Tomato and Macaroni Soup

TOMATO and MACARONI SOUP
Piccadilly Cafeteria Copycat Recipe

Serves 8


1 tablespoon butter
1 tablespoon extra-virgin olive oil
1 medium onion, chopped
1 stalk celery, chopped
2 cloves garlic, chopped
1 teaspoon chopped fresh thyme or parsley
1 (28-oz.) can whole peeled tomatoes, with juice
1 (14-oz.) can whole peeled tomatoes, with juice
4 cups chicken broth
1/2 cup Half and Half (optional)
1/2 teaspoon salt
freshly ground pepper to taste
1/4 box macaroni, cooked


Heat butter and oil in a Dutch oven over medium heat until the butter melts. Add onion and celery; cook, stirring occasionally, until softened, 4 to 6 minutes. Add garlic and thyme or parsley; cook, stirring, until fragrant, about 10 seconds. Stir in canned tomatoes with juice. Add broth; bring to a lively simmer over high heat. Reduce heat to maintain a lively simmer and cook for 10 minutes. Puree the soup in the pot using an immersion blender or in batches in a blender. Stir in half-and-half (if using), salt and pepper.  Keep the cooked macaroni separate and to the bowls just before serving.

Shrimp and Corn Chowder

SHRIMP and CORN CHOWDER
Piccadilly Cafeteria Copycat Recipe

Serves 6


1 (10-oz.) box frozen corn in butter sauce
1 tablespoon olive oil
1 medium onion, chopped (1/2 cup)
1 medium bell pepper, chopped (1 cup)
1 stalk celery, chopped (1/3 cup)
2 garlic cloves, finely chopped
1 cup chicken broth
1 large potato, peeled, cut into 1/2-inch cubes
1/4 teaspoon dried thyme leaves
1/8 teaspoon cayenne pepper
2 tablespoons all purpose flour
2 cups nonfat milk (skim)
12 ounces shrimp, cooked peeled and deveined tails removed

Let frozen corn stand at room temperature to thaw slightly. In 4-quart saucepan, heat oil over medium heat. Cook onion, bell pepper, celery and garlic in oil, stirring frequently, until tender. Add broth, potato, thyme and ground red pepper. Heat to boiling. Reduce heat; cover and simmer 10 minutes. Remove frozen corn from pouch; add corn to mixture in saucepan. Heat to boiling, stirring frequently to break up frozen corn. Using wire whisk, stir flour into milk until smooth; stir into mixture in saucepan. Heat to boiling. Reduce heat; simmer uncovered about 5 minutes or until vegetables are tender and soup is thickened. Stir in shrimp; cook 1 to 2 minutes or until hot.


Lemon Ice Box Cake

LEMON ICE BOX CAKE
Piccadilly Cafeteria Copycat Recipe

Makes 1 Cake


Crust:
1 box Jiffy Mix Yellow Cake Mix (prepared as directed)
2 tablespoons granulated sugar

Crumble cooled prepared cake and measure 2 cups of crumbs, patting crumbs lightly down when measuring. Place crumbs in small bowl and  mix in the sugar. Spray a 9-inch pie pan with Pam and pat cake crumbs in pie pan on  the bottom and up the sides. Place pie crust in a preheated 275 degree oven  for 7 minutes. Watch crust carefully so the crumbs will not scorch.  When done, remove and cool crust.

 Filling:
 1 1/2 cup granulated sugar
 5 tablespoons flour
 1/2 teaspoon salt
 2 1/4 cups whole milk
 3 egg yolks, beaten
 1/3 cup lemon juice
 1/2 teaspoon vanilla extract
 8 oz. Cool Whip, thawed

 In a 2-quart sauce pan mix sugar, flour, salt and milk. Bring ingredients  to a low boil and cook for two or three minutes, stirring constantly,  until filling becomes thick. Remove pan from heat and add 1/2 cup of hot
 mixture to beaten egg yolks and whisk together. Place filling back on stove  at a low heat and slowly pour egg yolks into filling while whisking together.  Pour lemon juice and vanilla into filling and bring to a soft boil and cook  for two to three minutes longer.  When filling is thick, remove from heat  and set aside to cool.

The filling may be poured into the crust while still  a little warm but not hot. Place pie in refrigerator for several hours to set and chill completely.  When chilled, top with Cool Whip and sprinkle the two tablespoons of crumbled  cake crumbs over the top. Garnish with fresh lemon zest.

Sweet Potato Pie

SWEET POTATO PIE
Morrison's Cafeteria Copycat Recipe

Makes 1 Pie


1 unbaked 9-inch pastry shell
1 pound sweet potatoes, baked and peeled
2 large eggs, beaten
1 cup granulated sugar
1/8 teaspoon nutmeg
2 tablespoons flour
1/2 cup plus 2 tablespoons milk
9 tablespoons margarine or butter, melted
3 tablespoons white corn syrup
1/4 teaspoon vanilla extract

Bake sweet potatoes in oven or microwave until soft. Remove from oven and, when cool enough to handle, peel. Place in bowl of electric mixer and beat until smooth. Add eggs and beat 2 to 3 minutes. Combine sugar, nutmeg and flour. Stir to blend. Add to sweet potato mixture. Mix until well blended. Add milk and stir to blend. Melt butter or margarine. Stir in corn syrup and vanilla extract. Add to sweet potato mixture. Beat until well-blended. Pour into unbaked pastry shell. Bake in a preheated 375 degree  oven for about 45 minutes, or until set.

Cherry Delight


CHERRY DELIGHT
Cafeteria Recipe

1 1/2 cups all purpose flour
1/2 teaspoon salt
1/2 cup granulated sugar
1/3 cup butter
1 1/2 cup cherries, drained (save juice)
1/4 cup granulated sugar
1 tablespoon cornstarch

Mix flour, salt and sugar. Cut in butter. Reserving 1/3 of mixture; spread remainder in 8-inch square pan. Place cherries over crumbs; sprinkle reserved crumbs over cherries. Bake at 350 degrees F for 45 minutes.


Butter Chess Pie

BUTTER CHESS PIE
Furr's Cafeteria Copycat Recipe

Makes 1 Pie


2 cups sugar
2 tablespoons all-purpose flour
5 large eggs, lightly beaten
2/3 cup buttermilk
1/2 cup butter or margarine, melted
1 teaspoon vanilla extract
1 unbaked 9-inch pastry shell

Combine sugar and flour in a large bowl; add eggs and buttermilk, stirring until blended. Stir in butter and vanilla extract, and pour into unbaked pastry shell. Bake at 350 degrees F for 45 minutes or until set. Cool in a wire rack. Check for doneness after the minimum baking time by gently shaking the pie. The center should be set with a slight jiggle.

Green Jello Salad

GREEN JELLO SALAD
Furr's Cafeteria Copycat Recipe

Serves 8-10


2 (3-oz.) boxes lime Jello
1 (20-oz.) can crushed pineapple, drained
1 (16-oz.)  container small curd cottage cheese
1/4 cup pecans, very finely crushed
1 (8-oz) container Cool Whip
2 cups boiling water
1 cup cold water

In large mixing bowl empty gelatin. Add the two cups of boiling water and stir until gelatin is dissolved. Pour 1 cup cold water into mixture and blend. To mixture, add drained crushed pineapple, cottage cheese, and whipped topping. Stir mixture until whipped topping is smooth and blended. There should be no large lumps of topping. Pour into a 13" x 13" pan and sprinkle nuts on top, chill until set.

Broccoli Cauliflower Salad

BROCCOLI CAULIFLOWER SALAD
Furr's Cafeteria Copycat Recipe

Serves 4-6


2 cups cauliflower florets
2 cups broccoli florets
1/2 cup green olives, chopped
1/2 cup cheddar cheese
1/4 cup green bell pepper, chopped
1/2 cup tomato, diced
1 cup Kraft Miracle Whip salad dressing


Wash caulflower and remove core. Wash broccoli and cut off stalks. Pat dry with paper towels. Break off cauliflower and broccoli florets into mixing bowl. Add olives, cheese, bell pepper and tomatoes. Mix in 1/4 cup salad dressing, taste, and add remaining salad dressing to taste. Add salt and pepper to taste.




Fruit Punch Jello Salad

FRUIT PUNCH JELLO SALAD
Furr's Cafeteria Copycat Recipe

Serves 8-10


3 (3-oz.) packages Mix Fruit Jell-O
3 cups boiling water
2 1/2 cups cold water
1(14.5-oz.) can fruit cocktail,  drained
1 cup flaked coconut
1 cup miniature marshmallows

Place Jell-O in a mixing bowl add 3 cups of boiling water, stir to dissolve Jell-O. Place the two and one half cups of cold water in Jell-O and blend thoroughly. Pour one cup of gelatin in small bowl and set aside and do not chill. Place Jell-O in a serving dish or 13" x 9" pan. Chill Jell-O until soft set.

When Jell-O is soft set remove from refrigerator. Place fruit cocktail that has been drained, on top of Jell-O. Sprinkle coconut on top of fruit cocktail place marshmallows on top of all and arrange evenly. Press all very lightly with a spoon. Finally pour the reserved liquid Jell-O mixture on top of marshmallows. Place Jell-O back into the refrigerator until the salad is completely set.

Pineapple Millionaire Pie

PINEAPPLE MILLIONAIRE PIE
Furr's Cafeteria Copycat Recipe

Makes 2 Pies

2 cups sifted powdered sugar

1/2 cup margarine or butter, softened
2 large eggs
1/8 teaspoon salt
1/4 teaspoon vanilla extract
2 baked 9-inch pastry pie crusts
1 cup heavy cream
1/2 cup sifted powdered sugar
1 cup crushed pineapple, well drained
1/2 cup chopped pecans


Cream 2 cups powdered sugar and butter with electric mixer. Add eggs, salt and vanilla. Beat until light and fluffy. Spread mixture evenly into baked pie crusts. Chill. Whip cream until stiff. Blend in powdered sugar. Fold in pineapple and pecans. Spread mixture on top of filling and chill thoroughly.

Broccoli and Rice

BROCCOLI and RICE AU GRATIN
Piccadilly Cafeteria Copycat Recipe

Serves 12


1 1/2 cups white rice
1 teaspoon salt, divided
1/4 teaspoon pepper
2 cups steamed fresh broccoli florets (about 8 ounces fresh)
1 10 ounce can condensed cream of mushroom soup
1 1/3 cups grated sharp cheddar, divided
2 tablespoons butter, melted

Prepare 1 1/2 cups of rice according to package directions. Preheat oven to 350 degrees. While the rice is cooking, in a medium bowl, stir pepper and 1/2 teaspoon salt in to 5/8 cup water. When dissolved, add broccoli. Stir in soup,2/3 cup cheddar and butter. When rice is done, add to the mixture and stir to combine. Spread evenly in prepared baking dish and bake 25 minutes. Remove from oven, sprinkle remaining 2/3 cups cheddar over the top of the casserole and return to oven. Bake 5 minutes or until cheese is melted. Remove from oven and serve hot.



Carrot Souffle

CARROT SOUFFLE
Piccadilly Cafeteria Copycat Recipe

Serves 8


2 lbs carrots, chopped
1/2 cup melted butter
1 cup white sugar
3 tablespoons all-purpose flour
1 teaspoon baking powder
1 teaspoon vanilla extract
3 eggs, beaten
1 teaspoon confectioners' sugar, for dusting

Preheat oven to 350 degrees. Bring a large pot of salted water to a boil. Add carrots and cook until tender, about 15 minutes. Drain and mash. To the carrots add melted butter, white sugar, flour, baking powder, vanilla extract and eggs. Mix well and transfer to a 2 quart casserole dish. Sprinkle with confectioners sugar. Bake in preheated oven for 30 minutes.


Pinto Beans



PINTO BEANS
Luby's Cafeteria Copycat Recipe

Serves 12

2 cups dried pinto beans, picked over and washed
1/2 gallon water
1/2 teaspoon granulated sugar
1/2 teaspoon garlic powder
1 teaspoon chili powder
1/4 teaspoon black pepper
1/2 cup diced tomatoes, 1/3 inch cubes
1/4 cup cilantro sprigs, no stems
1/2 cup diced white onion, 1/3 inch cubes

Place all ingredients except tomato, cilantro, and onion in heavy pot and simmer for 1 1/2 to 2 hours. Stir occasionally, check for tenderness of beans. Add the tomatoes, cilantro, and onions, and simmer for 5 minutes.

Chopped Steak

CHOPPED STEAK
Luby's Cafeteria Copycat Recipe

Serves 8

Steaks:

5 lb lean Angus ground beef
Kosher salt, as needed
Freshly ground black pepper, as needed

Steakhouse onions:
1/4 cup vegetable oil
2 lb yellow onions, peeled and cut in wedges
1/4 cup Worcestershire sauce
1/2 cup beef broth
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper

Form beef into 8 patties, about 1 inch thick. Salt and pepper both sides and set aside while preparing Steakhouse onions.

Steakhouse onions: Heat oil in large skillet over medium high heat. Add onions and cook 3 minutes without stirring; stir well. Cook 3 additional minutes without stirring; stir well again. Stir beef broth, Worcestershire sauce, salt and pepper into onions and saute, stirring often, until liquid reduces to a syrup, about 5 to 10 minutes. Remove onions and set aside. Note: take your time preparing onions, cooking slowly develops the sweet taste of the onions.

Steaks: Preheat large skillet over medium high heat. Place steaks in skillet and cook 5 minutes. Turn steaks over and cook 5 more minutes. Both sides should be nicely browned for medium doneness. Check center of meat with meat thermometer to be sure that meat reaches 150 degrees, Reheat onions in same skillet until warm. Top each steak with Steakhouse onions.

Their natural gravy recipe is:
5 cups beef broth
1/2 cup roast beef pan drippings
1 teaspoon Worcestershire sauce
1 teaspoon Kitchen Bouquet seasoning
1/2 teaspoon black pepper
2 dried bay leaves
salt to taste

Add all ingredients to medium saucepan, bring to a boil over medium heat, reduce heat, cover and simmer 5 minutes.

Chicken Piccata



CHICKEN PICCATA
Luby's Cafeteria Copycat Recipe

Serves 6

Chicken:
1 cup water
1/2 cup fresh lemon juice
6 boneless, skinless chicken breast halves
2 extra large eggs
1 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon black pepper
3/4 cup butter or margarine

Sauce and Pasta:
1 cup Chardonnay wine
1 cup chicken broth
1 cup sliced mushrooms
2 teaspoons seasoned salt
1 teaspoon garlic powder
1 1/4 cup drained, canned artichoke hearts, cut in half
2/3 cup fresh lemon juice
2 tablespoons cornstarch
2 tablespoons water
2 tablespoons butter or margarine
2 teaspoons chopped fresh parsley
1 1/2 teaspoon dried basil leaves
1/2 pound angel hair pasta
1 teaspoon vegetable oil

For chicken, in gallon-size plastic bag, combine water and lemon juice. Add chicken, squeeze out air, and close bag securely. Refrigerate 1 hour, turning bag occasionally.  In shallow bowl, beat eggs until well blended. In separate shallow bowl, mix flour, salt and pepper.  Remove chicken from bag and discard marinade. Dip into egg mixture, then into flour mixture, coating evenly.  In large skillet over medium heat, melt butter. Add chicken and cook about 5 minutes on each side or until lightly browned and cooked through. Keep warm.

For sauce, in medium saucepan, cook wine over medium-high heat until about 1/3 of wine has evaporated. Add broth, mushrooms, salt and garlic powder. Simmer 4 to 5 minutes, stirring frequently. Add artichokes and lemon juice. Continue simmering 2 minutes.  In small bowl, mix cornstarch and water until cornstarch is completely dissolved. Add to sauce mixture, stirring constantly. Continue cooking, stirring constantly, 1 minute or until thickened. Remove from heat. Add butter, parsley, and basil, mixing until butter melts.

To serve:  Cook pasta according to package directions, adding oil to cooking water. Drain. Arrange on serving platter and top with chicken and sauce.

Key Lime Pie

KEY LIME PIE
Luby's Cafeteria Copycat Recipe

Makes 1 Pie

2 (14-oz.) cans sweetened condensed milk

1/2 cup fresh lime juice, preferably from Key limes
1/4 cup fresh lemon juice
1 1/2 teaspoon grated lime peel
1/2 teaspoon grated lemon peel
1/4 teaspoon green food coloring (
1 (9-inch) graham cracker pie crust
sweetened whipped cream


Preheat oven to 350 degrees.  In medium bowl, combine milk, lime juice, lemon juice, lime peel, lemon peel and food coloring. Mix just until ingredients are well blended. Pour into prepared pie crust. Bake for 5 minutes. Refrigerate at least 2 hours. Top with whipped cream. Serve.



Broccoli Soup

BROCCOLI SOUP
Luby's Cafeteria Copycat Recipe


6 tablespoons butter
6 tablespoons flour
2 cups milk
1 pint half and half
1 bay leaf
1 tablespoon minced onion
3/4 teaspoon celery salt
1 small jar of Cheese Whiz
1 bunch of fresh broccoli, cooked and chopped

Melt butter in large saucepan and blend in flour until smooth. Add milk and cream while stirring. Cook on low heat until very warm. Add seasoning and cheese and put in broccoli, continue heating on low for 1 hour. Refrigerate overnight.

Rum Cake

RUM CAKE
Luby's Cafeteria Copycat Recipe

Makes 1 Cake


1 Duncan Hines yellow cake mix
1/2 cup sugar
3/4 cup oil
5 eggs
1 cup sour cream
1 cup pecan pieces
1 tablespoon cinnamon
2 tablespoons brown sugar

Combine first 5 ingredients, blend at low speed until moistened. Beat at medium speed for 2 minutes. Stir in pecans. Pour 1/2 batter into greased and floured Bundt pan. Combine cinnamon and brown sugar, sprinkle over batter and add remaining batter. Bake at 350 degrees for 45 minutes. Cool 10 minutes. Pour on rum sauce. Cool 1/2 hour and remove from pan.

Rum Sauce:
Bring to a boil 1 cup sugar and 1/4 cup water. Add 1/2 cup rum. Remove from heat, stir and let cool slightly.

Candied Sweet Potatoes



CANDIED SWEET POTATOES
Luby's Cafeteria Copycat Recipe

Serves 8


4 lbs sweet potatoes
3 1/2 cups granulated sugar
1 cup water
1/2 cup firmly packed brown sugar
1/4 teaspoon ground nutmeg
1/4 of a fresh lemon with peel
1/4 of a fresh orange with peel

In large saucepan, boil potatoes in enough water to cover for 30 minutes or until barely tender. Drain and cool to touch under cold running water. Peel and cut lengthwise into 1/2 inch slices. Place in large, shallow baking dish. In medium saucepan, combine sugar, water, brown sugar, and nutmeg. Mix well. Add lemon and orange. Bring to a boil. Reduce heat and simmer uncovered for 20 minutes.

Heat oven to 350 degrees. Pour syrup over potatoes. Cover with foil. Bake for 1 hour.

Chicken Breast Florentine

CHICKEN BREAST FLORENTINE
Luby's Cafeteria Copycat Recipe

Serves 8


Florentine Filling:
2 (10-oz.) packages thawed frozen leaf spinach, drained
1/3 cup shredded mozzarella cheese
3 tablespoons grated Parmesan cheese
2 tablespoons sour cream
1 tablespoon Italian salad dressing mix, plus
1 1/2 teaspoons Italian salad dressing mix
1/2 teaspoon garlic powder

Chicken:
8 boneless skinless chicken breast halves
1 1/2 cups milk
1 extra large egg
2 cups fine dry breadcrumbs
2 tablespoons Italian salad dressing mix
1 cup all purpose flour
8 large fresh spinach leaves, veins removed
8 slices mozzarella cheese
8 slices American cheese

Fettuccine Alfredo:
1/2 lb dry fettuccine pasta
1 1/2 teaspoons vegetable oil
1/2 teaspoon salt
1 tablespoon butter or 1 tablespoon margarine
1/4 lb mushroom, sliced
1 small garlic clove, minced
1 cup whipping cream
1/4 cup grated Parmesan cheese
1 tablespoon seasoning 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 fettuccine:  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.


Vegetable Soup

VEGETABLE SOUP
Luby's Cafeteria Copycat Recipe


6 cups beef broth                          
1 1/4 cups diced potatoes
1 (15-oz.) can tomato sauce        
1 cup chopped celery
1 (15-oz.) can whole peeled tomatoes, undrained, chopped                   
1/2 cup chopped onions
1/8 teaspoon pepper
1 1/2 cups chopped carrots


In large saucepan or Dutch oven combine broth, tomato sauce, tomatoes, carrots, potatoes, celery, onion and pepper.  Bring to a boil, reduce heat, cover and simmer 30 minutes.


Chicken Tetrazzini

CHICKEN TETRAZZINI
Luby's Cafeteria Copycat Recipe

Serves 6


12 ounces spaghetti
1 1/2 teaspoon vegetable oil
1/2 teaspoon salt
1 1/2 tablespoon butter
1/4 cup chopped onion
1 clove garlic, minced
2 cans cream of mushroom soup
1 cup chicken broth
1 teaspoon salt
3 cups shredded American cheese
4 cups diced cooked chicken
2 teaspoons chopped parsley
2 tablespoons diced pimento


Heat oven to 350 degrees.  Cook spaghetti according to package 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 cups of the cheese. Cook and stir until smooth and melted. Add spaghetti and chicken, mixing well. Transfer to a 2-quart baking dish. Cover with foil and bake for 30 minutes.  Remove foil and sprinkle with rest of cheese. Bake until cheese melts, then sprinkle with parsley and pimento.




Mississippi Mud Pie

MISSISSIPPI MUD PIE
Luby's Cafeteria Copycat Recipe

Makes 1 Cake


Cake:
1 cup butter
2 cups granulated sugar
1/3 cup unsweetened cocoa
4 extra large eggs
1 3/4 cups all purpose flour
1 cup chopped pecans
1 teaspoon vanilla

Icing:
1/2 cup butter
1 3/4 cups sifted powdered sugar
2 cups miniature marshmallows
2 tablespoons cocoa
2 1/2 teaspoons unsweetened cocoa
1/4 cup milk
1/2 cup pecan pieces

Garnish:
sweetened whipped cream
maraschino cherry

Heat oven to 350 degrees.  Grease and flour a 13x9 inch baking pan.
For cake, in large bowl, beat together butter, sugar, and cocoa until smooth and creamy. Add eggs, one at a time, beating well after each addition. Add flour, pecans, and vanilla. Mix just until blended. Pour into pan. Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool on wire cooling rack.

For icing, combine butter, sugar, marshmallows, cocoa, and milk in medium saucepan. Cook over medium-low heat just until marshmallows are melted, stirring frequently. Drizzle over cake. Sprinkle with pecans and cool completely. Garnish with whipped cream and cherries.


Spare Ribs


SPARE RIBS
Luby's Cafeteria Copycat Recipe

Serves 8


Ribs:
8 lbs pork spareribs, cut into 1 lb pieces
1/4 cup seasoning salt
1 cup honey

Luau Sauce:
1 1/2 cups thawed frozen peaches, drained
1/2 cup white vinegar
1 1/2 teaspoons ground ginger
3/4 cup firmly packed light brown sugar
1/2 cup ketchup
3 tablespoons soy sauce
1/2 teaspoon garlic powder
1/2 teaspoon salt
Directions:

Preheat oven to 250 degrees.
For ribs, remove and discard excess fat. Arrange in baking pan large enough to hold in a single layer. Sprinkle with seasoned salt. Bake 2 hours or until ribs are cooked through and meat is tender. Brush with honey and continue baking 5 minutes.

For sauce: beat peaches in medium saucepan with an electric mixer at high speed for 5 minutes or until fairly smooth. In a small bowl, add about 2 teaspoons of the vinegar to ginger, stirring to form a paste. Continue adding vinegar, a small amount at a time, stirring constantly until mixture is smooth. Add to peaches. Add brown sugar, ketchup, soy sauce, garlic powder, and salt. Cook over medium heat, stirring occasionally, just until mixture simmers. Serve with ribs.


Egg Salad

OLD FASHIONED EGG SALAD
Luby's Cafeteria Copycat Recipe

Serves 6


1 head iceberg lettuce, cut into 1 1/2-inch cubes
4 hard-boiled extra-large eggs, cut into thin slices
3/4 cup sweet onion, thinly sliced
1/2 cup olives or 1/2 cup pimento stuffed olive, sliced
3/4 cup mayonnaise
1/4 cup French dressing,

In large bowl, combine lettuce, half the eggs, half the onions, and half the olives. Toss lightly. Garnish with remaining eggs, onions, and olives. Cover and chill. In small bowl, mix mayonnaise and French dressing until well blended. Drizzle over salad.


Beef Liver and Onions



BEEF LIVER and ONIONS
Luby's Cafeteria Copycat Recipe

Serves 6

2 1/4 lbs beef liver, sliced 1/4 inch thick
2 tablespoons butter or 2 tablespoons margarine
1 large onion, sliced 1/4 inch slices
1/2 teaspoon seasoning salt
1 cup milk
2 extra large eggs
3 cups fine dry breadcrumbs
2 tablespoons vegetable oil

Soak liver in cold salted water for 15 to 20 minutes. In 10-inch skillet, melt butter over medium heat. Add onion and cook, stirring occasionally, until tender and lightly browned. Sprinkle with salt. Keep warm. In a shallow bowl, whisk together milk and eggs until well blended. Place bread crumbs in separate shallow bowl. Rinse liver under cool running water. Pat dry with paper towels. Dip into milk mixture, then into bread crumbs, coating evenly. Heat oil in large skillet over medium heat. Add liver and cook 2 to 3 minutes on each side or until cooked through. Top with onions.


Sweet Potato Casserole

SWEET POTATO CASSEROLE
Luby's Cafeteria Copycat Recipe

Serves 12


8 cups sweet potatoes, cooked (fresh is best, but canned is fine)
1 cup whole milk
4 extra-large eggs
2 cups sugar
1 teaspoon nutmeg
1 teaspoon cinnamon
1/2 lb butter

Topping:
2 cups corn flakes, crushed
2/3 cup brown sugar
1/2 cup pecans, roughly chopped
1/3 cup butter

Preheat oven to 350 degrees and grease or spray a casserole dish with cooking spray. In a medium bowl, mash cooked sweet potatoes until smooth. Add milk, eggs, sugar, nutmeg, cinnamon and margarine. Whip until smooth and well blended. Put into baking dish, cover with foil and bake 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. Serve while hot.


Cranberry Fruit Salad

CRANBERRY FRUIT SALAD
Luby's Cafeteria Copycat Recipe

Serves 8-10


1 cup sugar
1 cup water
1 (12-oz.) package fresh cranberries, washed and picked over
1 apple, unpeeled
1 orange, peeled and white pith removed
1 banana, peeled
1 cup broken walnuts or 1 cup pecans


In a saucepan, mix sugar and water, stirring to dissolve sugar. Bring to a boil. Add cranberries. Return to a boil, reduce heat and boil gently 4 to 5 minutes or until most cranberries have popped, stirring occasionally. Remove cranberries from heat and cool completely at room temperature. Quarter the apple; core and chop. Add to cool cranberries. Chop the orange and banana and add to cranberries with the nuts. Mix well and refrigerate until serving time, at least 4 hours or overnight.



Rocky Road Cheesecake

ROCKY ROAD CHEESECAKE
Luby's Cafeteria Copycat Recipe

Serves 8-10


1 1/2 cups graham cracker crumbs
1/4 cup sugar
1/4 cup butter
1 1/4 lbs cream cheese, softened
3/4 cup sugar
2 extra large eggs
3 tablespoons unsweetened cocoa
2 tablespoons flour
1 tablespoon vanilla extract
1/2 cup miniature marshmallow
1/3 cup pecan pieces
whipped cream, for garnish
chocolate syrup, for garnish
pecan halves, to garnish

Heat oven to 350 degrees.
For crust: 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: 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 prepared 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.





Corned Beef Brisket

CORNED BEEF BRISKET
Luby's Cafeteria Copycat Recipe

Serves  8


4 lbs corned beef brisket
1 cup brown sugar, firmly packed
1/4 cup prepared mustard
3 lbs potatoes, new potatoes, peeled
2 cups sour cream
1/2 cup butter or margarine
2 teaspoons prepared horseradish
salt, to taste
pepper, to taste

Meat:  Preheat the oven to 225 degrees. In a roasting pan with a cover, place the meat. Cover and bake in the preheated oven for 3-1/2 hours or until tender. Remove from the oven. Increase the oven temperature to 350 degrees. In a small bowl, mix the brown sugar and mustard. Spread the mixture over the meat. Bake uncovered for 15 minutes.

Potatoes:  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.

Green Pea Salad

GREEN PEA SALAD
Luby's Cafeteria Copycat Recipe

Serves 8


2 (16 ounce) cans peas, gently rinsed and drained
1 cup finely diced cheddar cheese
1 cup diced celery
1/2 cup thinly sliced sweet gherkin
1/2 cup diced red bell peppers or 1/2 cup pimentos
1/2 cup mayonnaise
salt and pepper, to taste

In medium bowl, combine all ingredients. Toss lightly to coat evenly. Cover and refrigerate at least 2 hours.





Almond Chicken Salad



ALMOND CHICKEN SALAD
Luby's Cafeteria Copycat Recipe

Serves 4-6


4 cups cubed cooked chicken
1 cup green seedless grape, halved lengthwise
shredded cheddar cheese
2/3 cup toasted sliced almonds
2/3 cup thinly sliced sweet gherkin
1/4 cup chopped celery
1/4 cup sliced green olives
2/3 cup mayonnaise
3/4 teaspoon seasoning salt
lettuce leaf (optional)

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


Ambrosia Salad



AMBROSIA SALAD
Luby's Cafeteria Copycat Recipe

Serves 8


5 large navel oranges, peeled, sectioned, and cut into 1-inch pieces
1 (6-oz.) can pineapple bits
1 cup flaked coconut
1/4 cup powdered sugar

In a medium bowl, combine all ingredients. Mix well. Cover and refrigerate at least one hour.

Chocolate Chess Pie

CHOCOLATE CHESS PIE
Luby's Cafeteria Copycat Recipe

Makes 2 Pies


1 1/2 cups granulated sugar
1/3 cup all-purpose flour
1/3 cup butter
2 teaspoons unsweetened cocoa powder
3 extra large eggs
1 1/4 cups evaporated milk (not sweetened, condensed milk)
1/4 cup light corn syrup
1 ounce German sweet chocolate, melted
2 teaspoons vanilla extract
2 (9 inch) unbaked pie shells

Preheat oven to 375 degrees. In large bowl, combine sugar, flour, butter, and cocoa. Mix well. Add eggs one at a time, mixing well after each addition. Add evaporated milk, corn syrup, chocolate, and vanilla. Mix well. If using refrigerated crust, unroll and place into pie pan. Pour batter into pie shell. Bake 45 to 50 minutes or until wooden pick inserted in center comes out almost clean.





Bread Pudding

BREAD PUDDING
Luby's Cafeteria Copycat Recipe

Serves 8


Cinnamon Sugar:
6 tablespoons granulated sugar
2 tablespoons ground cinnamon

Pudding:
3 cups milk
7 extra-large eggs
3/4 cup granulated sugar
1/2 teaspoon vanilla
6 -8 slices white bread, torn into 1/2 pieces
1/4 cup raisins

Lemon Sauce:
3/4 cup granulated sugar
1/2 cup fresh lemon juice
2 tablespoons cornstarch
1 tablespoon tsps water
1 1/2 teaspoons water
4 drops yellow food coloring

Heat oven to 350 degrees.
For cinnamon sugar, in small bowl, mix together sugar and cinnamon.

For pudding, in large bowl, whisk together milk, eggs, sugar, and vanilla until well blended. Place bread in 2 quart baking dish. Sprinkle with raisins. Pour milk mixture over bread and raisins. Sprinkle with cinnamon sugar. Cover with foil. Bake 45 minutes. Remove foil and continue baking 10 minutes.

For sauce, in small saucepan, combine sugar and lemon juice. Mix well. Bring to a boil over medium heat. In small bowl, mix cornstarch, water, and food color until cornstarch is completely dissolved. Add to saucepan, stirring constantly until mixture thickens. Serve over pudding.


Jalapeno Cornbread



JALAPENO CORNBREAD
Luby's Cafeteria Copycat Recipe

Serves 12

1/2 cup whole milk
1/2 cup buttermilk
1 extra large egg
2 tablespoons oil
1 tablespoon sugar
1/2 teaspoon baking powder
1 cup yellow cornmeal
1/3 cup all purpose flour
1 1/2 tablespoon diced red bell pepper
1 1/2 tablespoon drained stemmed, and chopped jalapenos
1 1/2 tablespoon whole kernel corn
1 teaspoon salt

Preheat oven to 373 degrees. 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 peppers, jalapenos and corn. Place in a greased pan or cast iron skillet and bake for 20 to 25 minutes.

Salmon Croquettes



SALMON CROQUETTES
Luby's Cafeteria Copycat Recipe

Serves 18

Croquettes:
1.25 lb canned pink salmon (bones and skin removed)
1.25 lb cooked haddock or cod
1.25 lb potatoes boiled and shredded or diced
1 jumbo white onion, peeled and shredded
2 extra large eggs
2/3 tablespoon paprika
1/2 pound crushed saltine crackers

Breading:
1/2 pound all purpose flour
1 1/2 cups buttermilk
3 eggs
16 ounces crushed saltine crackers
vegetable oil, for deep frying

Place salmon and juice in large mixing bowl. Discard any bones and skin. Press salmon flat against pan and check for remaining bones. Flake haddock or cod and add to salmon. Add the potatoes and onions. Add the eggs, paprika, and crackers; mix well. Mold into 4 1/2 ounce portions. Dust croquettes in flour.

Whip eggs and buttermilk with a fork until well mixed. Dip the croquettes in mixture. Place them into crackers and fluff crackers around the salmon. Avoid pressing the crumbs into the croquettes. Deep fry at 300 degrees for 7 mins.

German Chocolate Pie



GERMAN CHOCOLATE PIE
Luby's Cafeteria Copycat Recipe

Makes 1 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-oz.) can evaporated milk
3/4 cup flaked coconut
1/3 cup chopped pecans
1 teaspoon vanilla extract
1 (9 inch) pie crust

Preheat oven to 375 degrees. 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.
Bake for 45 minutes or until firm.

Cornbread Stuffing

CORNBREAD STUFFING
Luby's Cafeteria Copycat Recipe

Serves 6


4 cups cornbread, crumbled
2 1/4 cups white bread, torn into 1 inch pieces
2 1/2 cups chicken broth
1 1/2 cups celery, minced
3/4 cup onion, finely minced
1/4 cup butter, melted
3 tablespoons vegetable oil
2 teaspoons rubbed sage
3/4 teaspoon seasoning salt
3/4 teaspoon pepper
3 extra large eggs

In large bowl, combine breads and broth; mix well and let stand for 15 minutes. Preheat oven to 375 degrees and lightly spray or grease a 2-quart casserole dish. Add celery, onion, butter, oil, sage, seasoned salt, and pepper to bread mixture. Toss lightly to coat evenly. In small bowl, beat eggs until foamy. Fold into bread mixture. Transfer to prepared casserole dish. Bake 50 to 65 minutes or until top is golden brown.


Lemon Sour Cream Cake

LEMON SOUR CREAM CAKE
Luby's Cafeteria Copycat Recipe

Makes 1 Cake


Cake:
1 cup softened butter
1/2 cup Crisco
3 cups granulated sugar
5 extra-large eggs
1 cup sour cream
1/4 cup whole milk
3 cups flour, sifted with
1/2 teaspoon baking powder
2 teaspoons lemon extract
1 teaspoon vanilla extract

Lemon Sauce:
2 cups confectioners' sugar, sifted
4 tablespoons melted butter
1/2 cup fresh lemon juice


Beef Stew

BEEF STEW
Luby's Cafeteria Copycat Recipe

Serves 8


2 1/2 lbs beef chuck, lean, cut into 3/4 inch cubes
1/3 cup all-purpose flour
1/4 cup onion, chopped
1 tablespoon salt, plus
1 1/2 teaspoons salt
1 1/2 teaspoons pepper
2 tablespoons vegetable oil
7 cups broth, beef
4 cups carrots, peeled, cut into 1 inch pieces
16 small new potatoes, peeled
12 small boiling onions, peeled
3/4 cup all purpose flour
1/2 cup water
1 tablespoon browning sauce

In large bowl, sprinkle meat with flour and toss to coat evenly. Add onions, salt, and pepper and toss to coat evenly. Heat oil in large saucepan or Dutch oven over medium-low heat Add meat and cook, stirring 2 or 3 times, 15 minutes or until beef begins to brown. Add broth and bring to a boil. Reduce heat, cover, and simmer 20 minutes. Add carrots and continue simmering 5 minutes. Add potatoes and continue simmering 10 minutes. Add onions and continue simmering 10 minutes. In small bowl, whisk together flour and water until flour is completely dissolved and mixture is smooth. Gradually add to stew, stirring constantly. Continue cooking uncovered 5 minutes or until meat is tender. Stir in browning sauce.


Chicken Durango



CHICKEN DURANGO
Luby's Cafeteria Copycat Recipe

Serves 4


4 boneless skinless chicken breasts
1 1/2 cups plain breadcrumbs
1 teaspoon seasoning salt
1/4 teaspoon ground black pepper
1 cup milk
1/3 cup tartar sauce
4 pieces thinly sliced deli ham
4 slices Swiss cheese
1/8 cup vegetable oil , for frying


Pound chicken breasts until they are 1/2 inch thick. Mix spices with plain breadcrumbs; set aside. Dust chicken with breadcrumbs, dip in milk, then dip chicken breast back in seasoned bread crumbs. Heat oil in frying pan. Place chicken in heated fry pan. Fry breast on medium heat until golden brown. Remove chicken breasts and place on heatproof serving tray. Spread each breast with 1 1/2 tablespoons of tartar sauce. Place ham on chicken followed by a slice of Swiss cheese. Place chicken in oven or microwave just long enough to heat and melt cheese.






Pumpkin Pie

PUMPKIN PIE
Luby's Cafeteria Copycat Recipe

Makes 2 Pies


4 extra large eggs
29 ounces canned pumpkin
3 cups evaporated milk
1 1/2 cups granulated sugar
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon salt
1/2 teaspoon ground cloves
2 (9 inch) pie crusts, unbaked

Preheat oven to 350 degrees. Lightly beat eggs until well blended. Add pumpkin, milk, sugar, cinnamon, nutmeg, salt, and cloves. Mix until well blended. Pour evenly into pie shells. Bake 1 hour or until knife inserted in center comes out clean.




Jefferson Davis Pie

JEFFERSON DAVIS PIE
Luby's Cafeteria Copycat Recipe

Makes 1 Pie


2 cups brown sugar, packed
1 tablespoon flour
1/2 teaspoon ground nutmeg
1 cup half and half
2 tablespoons butter
4 eggs, slightly beaten
1 teaspoon lemon juice, fresh is best
1/2 teaspoon lemon rind, grated
1 unbaked 9-inch pie shell
whipped cream (optional)

Preheat oven to 350 degrees. 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 for 45 minutes until center is almost firm (pie will continue to firm up during the cooling process). If the pie crust edges brown too quickly, cover with strips of aluminum foil. Serve with whipped cream.





Potato Salad

POTATO SALAD
Luby's Cafteria Copycat Recipe

Serves 8


2 lbs idaho potatoes (about 6 medium)
1 cup dill pickles, diced
1 cup celery, diced
1/3 cup green onions with top, thinly sliced
3 tablespoons red bell peppers or 3 tablespoons pimientos, diced
2/3 cup mayonnaise
2 tablespoons prepared mustard
1 teaspoon salt
1/2 teaspoon pepper

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


Baked White Fish



BAKED WHITE FISH
Luby's Cafeteria Copycat Recipe

Serves 8


8 (6-oz.) skinless white fish fillets (cod, haddock, or other fish fillets)
1/2 cup flour
3 1/2-4 cups mayonnaise
lemon pepper seasoning
dried parsley flakes
water


Preheat oven to 350 degrees. Coat fish with flour, shaking off excess. Spread mayonnaise evenly over fish. Sprinkle with lemon pepper and parsley. Place in baking pan large enough to hold in a single layer. Carefully pour water around fish to 1/8 inch depth, without wetting the toppings. Bake approximately twenty minutes or until fish flakes when tested with fork and top is light golden brown.







Italian Chicken Breasts

ITALIAN CHICKEN BREASTS
Luby's Cafeteria Copycat Recipe

Serves 8


1 lb grated mozzarella cheese
3 cups flour, divided
1/2 cup dried parsley flakes
1/3 cup grated Parmesan cheese
1 (2/3-oz.) package dried Italian salad dressing mix
1 cup milk
2 extra large eggs
8 boneless skinless chicken breast halves
vegetable oil for frying
grated Parmesan cheese
chopped parsley, to garnish


In a medium size bowl, combine mozzarella, 2 cups of 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 inch 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.





Beef Tortilla Soup

BEEF TORTILLA SOUP
Luby's Cafeteria Copycat Recipe

Serves 20


3 quarts chicken stock
1.5 (12-oz.) cans whole canned tomatoes
2 3/4 teaspoons ground cumin
1/2 garlic clove, minced
1 tablespoon salt
2 1/2 teaspoons ground pepper
1.5 (12-oz.) cans cream-style corn
3 1/2 cups shredded American cheese
1/2 cup cornstarch
1 cup cool water
1 lb ground beef
1/3 cup chopped onion
tortilla chips, to garnish
shredded cheddar cheese, to garnish
sour cream, to garnish optional


Bring broth to a boil in a large pot. Crush tomatoes by hand and add with juice to broth. Add cumin, garlic, salt, pepper, corn, and American cheese. Bring to a boil again. Dissolve cornstarch in cup of cool water in small bowl. Add to boiling soup slowly while stirring constantly. Let simmer 10 minutes. While soup simmers, saute ground beef in skillet with chopped onion. Drain off any grease. Turn soup off, and add cooked beef mixture. Serve with sour cream, shredded Cheddar cheese and tortilla chips.





Haddock Almondine



HADDOCK ALMONDINE
Luby's Cafeteria Copycat Recipe

Serves 2


1 cup fine dry breadcrumb
1/4 cup toasted sliced almonds
2 tablespoons butter
2 (6-oz.) fish fillets
1/4 cup flour
2/3 cup good quality mayonnaise
water


Preheat 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, shaking 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.

Pour water around fish to a 1/8 inch depth, taking special care to pour the thinnest layer of water possible around the fish so you don't wet the topping. This step helps to ensure that the fish cooks up moist and tender. Bake 20 minutes or until fish flakes when tested with fork.




Pecan Pie

PECAN PIE
Luby's Cafeteria Copycat Recipe

Makes 1 Pie

1 (9 inch) unbaked pie shell
1 cup light corn syrup
1 cup sugar
3 eggs
3 tablespoons butter
1 teaspoon vanilla
1/2 teaspoon salt
1 cup pecans

Preheat oven to 350 degrees. Melt butter and set aside. In a medium sized bowl, combine corn syrup, sugar, eggs, melted butter, vanilla, and salt. Combine and mix well. The mixture should be smooth before you pour it into the pie shell. Place pecans in the pie shell. The pecans will float to the top as the pie cooks. Bake for approximately an hour, or until the center is set. You can serve this pie with whipped cream if you desire.

Cranberry Relish



CRANBERRY RELISH
Luby's Cafeteria Copycat Recipe

Serves 10

1 package whole, fresh cranberries
2 large oranges
zest from 1 orange
2 medium apples
2 cups sugar
5 to 6 drops food coloring

Using your food processor, dump cranberries in container with a puree blade. Slice and cube apple, removing seeds but leaving peel on. Add into processor. Wash thoroughly one orange and scrape zest. Peel both oranges, section and add to mixture. Add sugar and food coloring. Puree until all is blended. Refrigerate overnight for best results.

Coconut Meringue Pie



COCONUT MERINGUE PIE
Luby's Cafeteria Copycat Recipe

Makes 2 Pies

Pie:

5 cups half and half
1/4 cup (1/2 stick) butter
1 cup sugar
3 extra large eggs
1/4 cup cornstarch
1 teaspoon vanilla extract
1/4 teaspoon salt
1 cup miniature marshmallows
1 and 1/4 cups flaked coconut, divided
2 baked 9-inch pie shells

Meringue:
1 and 1/4 cups egg whites (from 8 to 9 extra large eggs)
1 teaspoon cream of tartar
1 and 1/2 cup sugar



For filling, combine half-and-half and butter in a saucepan. Bring just to boil over medium heat. In a medium bowl, whisk together sugar, eggs, cornstarch, vanilla and salt until cornstarch is completely dissolved and mixture is well-blended. Gradually add to the mixture in saucepan, stirring constantly with a wire whisk. Cook, stirring constantly, about 1 minute or until thickened. Add marshmallows and 3/4 cup of the flaked coconut. Cook and stir until marshmallows melt and mixture is well-blended.

For pies: Pour filling into pie shells. Refrigerate at least 2 hours. Heat oven to 350 degrees.Bake 12 to15 minutes or until lightly browned. Refrigerate until served. If you don't manage to eat all of your pie in one sitting, be sure to store the remainder in the refrigerator.

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 1/4 cup of the remaining coconut on each pie.


Carrot Cake

CARROT CAKE
Luby's Cafeteria Copycat Recipe

Makes 1 Cake

Cake:

2 1/3 cups flour
2 cups sugar
2 teaspoons baking powder
1 1/4 cups salad oil
2 cups carrots, finely grated
1 cup pecans, chopped
1 teaspoon salt
2 teaspoons cinnamon
1 teaspoon soda
4 eggs (whole)
1 cup pineapple, drained
2 teaspoons vanilla

Mix dry ingredients and add salad oil; beat 2 minutes; add eggs and beat 2 more minutes. Stir by hand; vanilla, carrots, crushed pineapple and pecans. Pour into 3 (7 inch) pans or 2 (9 inch) pans greased and floured. Bake at 325 degrees for 45 to 50 minutes. Cool 15 minutes before frosting cake.

Frosting:

8 oz. cream cheese, softened
3 teaspoons cream
1/2 cup angel flake coconut
3/4 cup pecans, chopped
1 lb. powdered sugar
1/2 teaspoon salt
1/2 cup raisins
Blend cream cheese, cream together and add powdered sugar 1 cup at a time; blending well after each addition. Stir in pecans, coconut and raisins. Refrigerate cake.






Fried Fish



FRIED FISH 
Luby's Cafeteria Copycat Recipe

Serves 6

Fish:

1 cup flour
2 1/3 cups finely crush saltine crackers
1 cup buttermilk
3 large eggs
1/2 teaspoon salt
1/4 teaspoon pepper
6 cod fillets

Tatar Sauce:
1/4 cup finely minced yellow onions
1/4 cup finely minced fresh parsley, stems removed
1/2 cup dill pickle relish, drained
2 cups mayonnaise


For the fish:  Place flour in a bowl and place crackers in another bowl. (Make sure bowls are big enough so you have enough space to coat fish) In medium bowl, whisk together buttermilk, eggs, salt and pepper.
Coat fish pieces with flour, shaking off excess. Dip into buttermilk mixture, then crackers, coating evenly and pressing crackers firmly onto fish. Deep fry in oil (350-365 degrees) till done & gold brown.

For tartar sauce: In a medium bowl mix onions, parsley and relish. Using a rubber spatula, fold together mayonnaise and the onion mixture. Refrigerate to chill before serving.







Chocolate Ice Box Pie



CHOCOLATE ICE BOX PIE
Luby's Cafeteria Copycat Recipe

Makes 1 Pie

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

Combine 2 cups milk, sugar, cocoa, and butter in a medium-size saucepan. Bring just to a boil over medium heat. In a medium-sized 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 minutes 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.

Squash Casserole

SQUASH CASSEROLE
Luby's Cafeteria Copycat Recipe

Serves 8


1 cup carrots, sliced 1/8-inch thick
4 cups yellow squash slices, 1/4 inch thick
4 cups zucchini slices, 1/4 inch thick
1/2 cup chopped onion
1 (10-oz.) can condensed cream of chicken soup
1/2 cup sour cream
1 teaspoon salt
1/2 teaspoon pepper
2/3 cup crumbled cornbread
2/3 cup dry white bread, torn or chopped in 1-inch pieces
2 tablespoons melted butter or margarine


Heat oven to 350 degrees. In a 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 a medium bowl, combine cornbread and torn white bread. Drizzle with butter. Toss lightly to coat evenly. Remove foil. Top vegetable mixture with cornbread mixture. Continue baking 5 minutes.


Spaghetti Salad

SPAGHETTI SALAD
Luby's Cafeteria Copycat Recipe

Serves 12


1 lb spaghetti, broken in half
1 (16-oz.) bottle Italian dressing
1 tablespoon parmesan cheese
1 tablespoon sesame seed
1 tablespoon poppy seed
2 teaspoons seasoning 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 (to garnish)


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

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

Macaroni and Cheese



MACARONI and CHEESE
Luby's Cafeteria Copycat Recipe

Serves 8


2 cups dry elbow macaroni (8 oz.)
2 tablespoons nonfat dry milk powder
2 tablespoons all purpose flour
1 tablespoon butter
1 1/4 cups boiling water
3 cups American cheese, shredded (12 oz.)
1/4 teaspoon salt

Cook macaroni according to package directions. Heat oven to 350 degrees. In a large bowl, mix dry milk, flour, and butter. Gradually add boiling water, beating constantly. Add 1 1/2 of the cheese and continue beating until smooth and creamy. Stir in macaroni, 1 cup of the remaining cheese, and salt. Transfer to lightly greased 2-qt baking dish. Cover with foil. Bake 25 minutes. Remove foil. Sprinkle with remaining 1/2 cup cheese. Continue baking 1 minute or until cheese melts.





Spanish Cole Slaw

SPANISH COLE SLAW
Luby's Cafeteria Copycat Recipe

Serves 8-10


Salad:
1 medium green cabbage, shredded (about 2 pounds)
1 cup thinly sliced dill pickles
1/2 cup short thin strips green bell pepper
1/4 cup coarsely chopped fresh parsley
1/4 cup thinly sliced green onions with top
1/3 cup shredded carrot
1 tablespoon finely chopped red bell peppers or 1 tablespoon pimentos


Dressing:
1/2 cup water
1/3 cup pickle juice (juice from jar of pickles)
1/4 cup vinegar
1 tablespoon granulated sugar
1 tablespoon vegetable oil
1 teaspoon salt
1 teaspoon pepper


For Salad: In a large bowl, combine cabbage, pickles, green bell pepper, parsley, green onions, carrots and red pepper.

For Dressing, combine water, pickle juice, vinegar, sugar, oil, salt and pepper. Whisk until well blended. Pour dressing over cabbage mixture and toss lightly to coat evenly. Cover and refrigerate at least 2 hours, tossing lightly several times.

Note: To shredded cabbage cut  in half lengthwise and remove core. Cut crosswise into 1/8-inch slices into 2-inch lengths.





Eggplant Casserole

EGGPLANT CASSEROLE
Luby's Cafeteria Copycat Recipe

Serves 8-10


1 medium eggplant
1/2  (10 7/8-oz.) can cream of chicken soup
1 cup whole kernel corn
1 medium yellow onion, diced
1 large fresh tomato, diced
1 cup bacon,  cut into small pieces
1/4 cup margarine
1/2 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon garlic powder
4 ounces shredded American cheese
1 (16-oz.) packet Mexican cornbread mix
shredded cheddar cheese, to garnish


Bake Mexican cornbread per packet directions. Cut into halves after baking as you will only use 1/2 (approx 8x4x1").

Note: If you know how to make Mexican cornbread from scratch, it's better than the individual packets, but the packets will do. Slice bacon into small 1/8-1/4" pieces and fry in a deep skillet until almost done (brown but not crispy).

Dice eggplant, onion, and tomato into 1/4-1/2" pieces. Add first onion to skillet and saute about 5 minutes on med-low. Add eggplant, tomato, salt, pepper, garlic powder, corn, margarine and saute another 5-7 minutes. Everything is now becoming transparent and starting to mesh together nicely. Add chicken or celery soup, mix in, then add American cheese and stir until cheese has fully melted into mixture.

Take half the cornbread you baked, crumble it, and stir into the mixture. Pour into 9x3" round casserole dish or comparable square one and cover with foil. Bake at 350 degrees for 40-50 minutes or until internal temperature is 165 degrees. Remove foil and cover with shredded cheddar for final 10 minutes of baking. Do not let cheddar turn dark.











Strawberry Pie

STRAWBERRY PIE
Luby's Cafeteria Copycat Recipe

Makes 2 Pies


Glaze:
4 cups water
3 cups granulated sugar
1 (3-oz.) package strawberry gelatin
1 1/2 cups cornstarch
2 tablespoons red food coloring

Pies:
4 pints strawberries
2 (9-inch) baked pie crusts
sweetened whipped cream


For glaze, in medium saucepan, combine 3 cups of the water, sugar, and gelatin. Bring to a boil, stirring occasionally. In small bowl, gradually mix remaining 1 cup water into cornstarch until smooth. Add to saucepan, whisking constantly with a wire whisk. Cook over medium heat, stirring frequently, about 5 minutes or until mixture is thick and fairly clear. Stir in food color. Remove from heat and let stand at room temperature cool. Do not refrigerate.

For pies, spread 1/4 cup glaze onto bottom of each pie shell. In large bowl, combine strawberries and 2 cups of the glaze. Mix gently to coat evenly. Spoon half the mixture into each pie shell, arranging berries attractively. Spoon half the remaining glaze of each pie, smoothing and sealing glaze to edge of crust with spoon. Refrigerate at least 2 hours. Top with whipped cream.



Butternut Brownie Pie

BUTTERNUT BROWNIE PIE
Luby's Cafeteria Copycat Recipe

Serves 8


4 extra large egg whites, at room temp
1/8 teaspoon baking powder
1/8 teaspoon cream of tartar
1 1/4 cups granulated sugar
14 graham cracker squares, broken in 1/2-inch pieces
1 cup pecan pieces
1 cup heavy whipping cream
1/2 teaspoon vanilla
chopped pecans, for garnish


Preheat oven to 300 degrees. Lightly grease or spray with cooking spray a 9" pie plate. In large mixing bowl, beat egg whites and baking powder until soft peaks form. Add cream of tartar, beating constantly. Add 1 cup of the sugar, a tablespoon at a time, beating constantly until stiff peaks form. Using a rubber scraper, fold in graham crackers and pecan pieces. Spoon into pie plate.

Bake 30 minutes or until wooden pick inserted in center comes out clean. Cool completely on wire rack. In chilled small bowl using chilled beaters, beat cream just until it begins to thicken Add remaining 1/4 cup of sugar and vanilla and continue beating until stiff peaks form, taking care not to over beat. Top pie with whipped cream. Sprinkle with pecans and refrigerate until served.






Hawaiian Delight Pie

HAWAIIAN DELIGHT PIE
Luby's Cafeteria Copycat Recipe

Makes 1 Pie


1/3 cup butter
1 1/2 cups sugar, granulated
3 extra large eggs
2 tablespoons all purpose flour
2 tablespoons cornmeal
1 1/4 cups crushed pineapple, canned, drained
1 1/4 cups flaked coconut
1 teaspoon vanilla
1 (9 inch) pie crust, unbaked


Preheat oven to 350 degrees. In medium bowl, beat together butter, sugar, eggs, flour, and cornmeal until well blended. Add drained pineapple, coconut, and vanilla, mixing well. Pour into pie shell. Bake 45 minutes, or until wooden pick inserted in center comes out  almost clean (filling will be very moist).




Waldorf Salad

WALDORF SALAD
Luby's Cafeteria Copycat Recipe

Serves 8


4 cups Granny Smith apples, cubed
2 cups canned pineapple tidbits, drained
1 cup celery, chopped
1/2 cup mayonnaise
1/4 cup whipping cream
1 tablespoon powdered sugar
1 drop vanilla extract
1 tablespoon walnuts or 1 tablespoon pecans, chopped


In large bowl, combine apples and next three ingredients ingredients; toss lightly to coat evenly. In another bowl, whip cream at high speed with an electric mixer just until stiff peaks form, taking care not to over beat. Blend in sugar and vanilla. Fold into fruit. Cover and refrigerate at least 2 hours. Garnish with walnuts.








Chicken Fried Steak



CHICKEN FRIED STEAK
Luby's Cafeteria Copycat Recipe

Serves 8


3 extra-large eggs
1 cup milk
1 teaspoon salt
1 teaspoon seasoning salt
1/2 teaspoon pepper
3 cups all-purpose flour
2 1/2 lbs round steaks, cut 1/2 thick in 8 serving pieces (if you don't want to pound the meat yourself, have the butcher run it through the tenderizer)
vegetable oil, for frying


In shallow bowl, whisk together eggs, milk, salt, seasoned salt, and pepper until well blended. Place flour in separate shallow bowl.

Pound meat with meat mallet to 1/4 inch thickness. Coat with flour, shaking off excess. Dip into egg mixture, then again into flour, coating evenly. Heat about 1/8 inch of oil in large skillet over medium heat. Add meat and cook 3 to 4 minutes on each side or until browned and cooked through.








Stuffed Jalapenos

STUFFED JALAPENOS
Luby's Cafeteria Copycat Recipe

Serves 12


1 (26-oz.) can whole jalapenos, well-drained, sliced in half lengthwise and seeds removed
1 (8-oz.)) package cream cheese, room temperature
2 tablespoons chives
1 tablespoon canned pimiento, minced
1/4 cup mayonnaise


Whip the cream cheese together with the mayonnaise, chives, and pimientos. Whip together until smooth and fluffy. Pipe into jalapenos using a piping bag and tip or cut the corner off a ziplock bag. Cover and store jalapenos in refrigerator.





Cloverleaf Rolls


CLOVERLEAF ROLLS
Luby's Cafeteria Copycat Recipe

Makes 1 Dozen

1 ounce active dry yeast
1 1/3 cups warm water (110 degrees)
3 extra large eggs
1/4 cup butter
1 1/2 teaspoons butter
1/2 cup granulated sugar
1/3 cup nonfat dry milk powder
1/2 teaspoon salt
5 cups all purpose flour
vegetable oil


In large mixing bowl, dissolve yeast in warm water. Add eggs and butter. Using dough hook of electric mixer, beat on medium speed until well blended. Add sugar, dry milk, and salt; mix well. Add flour, 1 cup at a time, mixing until dough begins to pull away from side of bowl. Lightly grease top of dough with oil. Cover loosely and let rise in warm place 1 hour or until doubled in size.

Lightly grease 12 medium muffin cups. Punch dough down. Divide dough evenly into 12 pieces. Divide each piece into 3 balls and place in muffin cup. Let rise in warm place 1 hour. While dough is rising for the second time, preheat oven to 350 degrees. Bake 15 to 20 minutes or until golden brown.



Meatloaf

MEATLOAF
Luby's Cafeteria Copycat Recipe

Serves 8


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


Heat oven to 350 degrees. Lightly grease a large, shallow meatloaf pan, or a large shallow baking pan. In a large bowl, combine all of the ingredients, mixing well. Firmly shape the meat into a 7 x 3 1/2 x 3 1/2- inch loaf and place in the pan. Cover loosely with foil. Bake the meat loaf for 1 hour. Remove foil and continue baking for 5 minutes.



Carrot Raisin Salad

CARROT RAISIN SALAD
Luby's Cafeteria Copycat Recipe

Serves 6


2 pounds carrots, peeled and shredded
1 cup drained pineapple chunks or crushed pineapple
1 cup mayonnaise
1 cup raisins, plumped in water and drained
1/4 cup powdered sugar (or to taste)

Combine all the ingredients, mix well and chill.

Creamy Grits



CREAMY GRITS
Luby's Cafeteria Copycat Recipe

Serves 4

2 cups whole milk
3/4 cups grits  (5 minute, not the instant grits)
4 teaspoons of sugar
1/2 teaspoon salt
1 tablespoon butter

In a medium pot, pour milk in and heat until the milk simmers over medium heat. Add grits, salt, and sugar, whisk in, and simmer for about five minutes. Stir continually while the grits swell and finish cooking. When the grits have finished cooking in about five minutes stir in butter.