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.




Custard Pie

Morrison's Cafeteria Recipe

11 ounces sugar
4 ounces dried powered milk
1 1/4 ounces tapioca flour
3 1/2 ounces margarine at room temperature
6 large eggs
1/4 teaspoon pure vanilla extract
1 quart ice water
2 pastry shells

Sift into a large bowl of mixer the sugar, powdered milk and tapioca flour. Blend together just to incorporate dry ingredients. Add the margarine and mix on medium speed for two to three minutes.
Add half the eggs and whip on high speed for one minute. Stop mixer and scrape down the sides of bowl with a spatula. Add remainder of eggs and extract and mix for one more minute on high speed.
With machine on low, add ice water and allow to mix smoothly. Pour into two pastry shells and fill to the top. Break air bubbles on top to prevent spots on the pie.  Bake in 375 degree oven for 30 to 35 minutes.

Ranch Potato Casserole

K and W Cafeteria Restaurant Copycat Recipe

Makes 8 servings

6-8 medium red potatoes (about 2 to 2 1/2 pounds)
1/2 cup sour cream
1/2 cup prepared ranch style dressing
1/4 cup bacon bits or crumbled cooked bacon
2 tablespoons minced fresh parsley
1 cup shredded cheddar cheese

1/2 cup shredded cheddar cheese
2 cups coarsely crushed cornflakes
1/4 cup butter, melted

Cook the potatoes until tender; quarter (leaving skins on if desired) and set aside.

Combine the sour cream, dressing, bacon, parsley and 1 cup cheese. Place potatoes in a greased 13 x 9 inch baking dish. Pour sour cream mixture over potatoes and gently toss.

Top with 1/2 cup of cheese. Combine cornflakes and butter; sprinkle over top. Bake at 350 degrees for 40 to 45 minutes.

Buttered Coconut Pie

K and W Cafeteria Restaurant Recipe

Serves 8

2 extra large eggs
1 1⁄2 cups sugar
1⁄2 cup softened butter
1⁄8 teaspoon salt
1⁄3 cup cornstarch
1⁄2 cup milk
1 (7 oz.) bag coconut
1 teaspoon vanilla
1 unbaked pie shell

Beat the eggs and sugar together. Add the butter and whip. Add the rest of the ingredients and fold the coconut in last. Pour into an unbaked pie shell and bake at 325 degrees for 1 hour until set.

Egg Custard

Wyatt Cafeteria Restaurant Recipe

1 cup granulated sugar
6 whole eggs plus 2 egg yolks
1/2 teaspoon vanilla
1/4 teaspoon nutmeg
1/8 teaspoon salt
2 3/4 cups whole milk

Combine the sugar, eggs, vanilla, nutmeg and salt; blend well. Scald the milk in a saucepan. Add the scalded milk to above mixture and whip until well blended and a foam forms on top.

Pour egg custard into glass baking dish or custard cups set in pan of water. Bake at 450 degrees for 30 to 40 minutes, until center is set. Cool to room temperature. Refrigerate. May add bread strips, raisins and almonds for a delicious bread pudding.

Ham and Lima Bean Soup

Hollander Cafeteria Restaurant Recipe

Makes 6 servings
1 pound dry lima beans
2 quarts water
1 tablespoon minced onion
2 1/2 cups diced ham
salt, to taste
white pepper

Pick through lima beans to remove dirt and pebbles. Rinse beans in cold water. Cover beans with water. Add onion and bring to boil. Slowly simmer beans 2 hours. Add ham and season to taste with salt and white pepper. Cook until beans are tender, adding more water if necessary.

Baked Eggplant

Wyatt Cafeteria Restaurant Recipe
1 pound eggplant, peeled
1/2 pound dried bread crumbs
1/2 cup evaporated milk
1/4 cup whole milk
1/2 stick butter, melted
1/4 cup finely chopped onion
1/4 cup finely chopped green pepper
1/4 cup finely chopped celery
2 eggs, slightly beaten
1 tablespoons chopped pimiento
2 teaspoons salt
1/2 teaspoon pepper
1/4 teaspoon sage
1/8 teaspoon monosodium glutamate
1 1/2 cups grated Cheddar cheese

Cut peeled eggplant into 1 inch cubes and soak in salt water in refrigerator overnight (or at least 6 hours). Drain and place in saucepan. Cover with water and simmer until tender.

Soak bread crumbs in milk. Saute onion, green pepper and celery in melted butter for about 15 minutes or until tender. Combine vegetables and bread crumbs. Add eggs, pimiento and seasonings, blend well.

Place in greased baking dish and bake at 350 degrees for 45 minutes. Top with grated cheese and return to oven until cheese melts.

Cafeteria Brownies

Cafeteria Restaurant Recipe

1 pound butter
3 1/2 cups sugar
6 eggs
2 3/4 cups flour
1 teaspoon salt
1 cup chopped pecans
1 teaspoon vanilla
2/3 cup cocoa

Cream the butter and add sugar. Beat well in mixer until very light and creamy. Add eggs and continue to cream until well mixed. Mix flour, salt and cocoa together. Add to creamed mixture. Set mixer on low speed and allow to just mix thoroughly. Do not beat the mixture after the flour has been added. Fold in vanilla and pecans.Grease and flour pans. Bake at 325 degrees until done, about 30 minutes. Makes two 9 x 13 inch pans. Put frosting on while still hot.

Buttercream Frosting:
1/3 cup cocoa
1 pound Domino confectioners' 10X sugar
1/2 cup soft butter
1/8 teaspoon salt
1 teaspoon vanilla
3-4 tablespoons milk

Mix sugar and cocoa well. Cream 1/3 of the sugar and salt in large bowl. Blend extract, 2 tablespoons milk and remaining sugar into mixture. Gradually stir remaining milk into frosting until desired consistency is reached. Yield: Frosting for 2 pans brownies.