LUBY'S CAFETERIA SPANISH INDIAN BAKED CORN
For fans of cafeteria cuisine. Cooking time is approximate. Source: Luby's Cafeteria, Pasadena, Texas
Provided by Molly53
Categories Corn
Time 30m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350°F.
- In a large skillet over medium heat, cook the bacon until crisp.
- Add the onion, celery and bell pepper.
- Sauté for 2 minutes until low heat.
- Set aside.
- In a medium size pan, melt the 1/4 pound of butter.
- Add the milk, corn, jalapenos, pimentos, salt and sugar.
- Heat the mixture over low heat.
- Add the bacon/vegetable mixture and 1 cup of the corn bread crumbs to the corn mixture.
- Heat well, stirring frequently.
- Transfer the mixture to an 8-inch square x 1 1/2-inch deep pan.
- Moisten the remaining corn bread crumbs with the remaining butter and sprinkle on top of the corn mixture.
- Bake in a preheated oven until the crumbs are light brown.
Nutrition Facts : Calories 292, Fat 21.9, SaturatedFat 11.5, Cholesterol 48.9, Sodium 849.4, Carbohydrate 23.3, Fiber 2.1, Sugar 5.3, Protein 4.6
LUBY'S CAFETERIA BAKED CORNED BEEF BRISKET W/ SOUR CREAM NEW POT
I am posting this recipe for safe keeping and to share with all. I have prepared corn beef by boiling in seasoned water and then finishing off the dish in the oven with a glaze. I love the extra flavor that the glaze brings to the corn beef....so I just have to try it this way. I have not tried potatoes in the way described here, but the next time I prepare corn beef this whole recipe as written will be tried.
Provided by Sandylee
Categories Potato
Time 4h15m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat the oven to 225 degrees F.
- 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 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.
Nutrition Facts : Calories 1034.2, Fat 67, SaturatedFat 29.2, Cholesterol 277.9, Sodium 2795, Carbohydrate 60.8, Fiber 4, Sugar 28.2, Protein 46.9
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