Lubys Cafeteria Food

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LUBY'S CAFETERIA BEEF LIVER AND ONIONS



Luby's Cafeteria Beef Liver and Onions image

This is a most requested recipe from the Luby's Cafeteria posted in response to a request. Prep time includes soaking time.

Provided by Miss Annie

Categories     Beef Organ Meats

Time 40m

Yield 6 serving(s)

Number Of Ingredients 8

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

Steps:

  • 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.

LUBY'S CAFETERIA CHEESE ENCHILADAS WITH CHILI SAUCE



Luby's Cafeteria Cheese Enchiladas With Chili Sauce image

This recipe comes from Luby's Cafeteria 50th Anniversary Cookbook and is one of their most requested recipes. If you like Tex-Mex, these are a must try! Serve with Spanish rice and refried beans.

Provided by Kim D.

Categories     Cheese

Time 1h45m

Yield 8 serving(s)

Number Of Ingredients 18

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 ounce) 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
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

Steps:

  • 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°F.
  • 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.

LUBY'S CAFETERIA SWEET POTATO CRUNCH CASSEROLE



Luby's Cafeteria Sweet Potato Crunch Casserole image

Make and share this Luby's Cafeteria Sweet Potato Crunch Casserole recipe from Food.com.

Provided by Molly53

Categories     Yam/Sweet Potato

Time 50m

Yield 12 serving(s)

Number Of Ingredients 11

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 (not spread or tub product) or 1/2 lb margarine, room temperature (not spread or tub product)
2 cups corn flakes, crushed
2/3 cup brown sugar
1/2 cup pecans, roughly chopped
1/3 cup butter (not spread or tub product) or 1/3 cup margarine, melted (not spread or tub product)

Steps:

  • Preheat oven to 350F and grease or spray a casserole dish with cooking spray.
  • In a beater 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.

Nutrition Facts : Calories 522.5, Fat 26.4, SaturatedFat 14.3, Cholesterol 138, Sodium 267.8, Carbohydrate 69.1, Fiber 3.4, Sugar 50.7, Protein 5.4

LUBY'S CAFETERIA CORNBREAD DRESSING OR STUFFING



Luby's Cafeteria Cornbread Dressing or Stuffing image

Make and share this Luby's Cafeteria Cornbread Dressing or Stuffing recipe from Food.com.

Provided by Molly53

Categories     Vegetable

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 11

4 cups cornbread, crumbled (made from your favorite recipe)
2 1/4 cups white bread, torn into 1 inch pieces (use day old or stale bread)
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

Steps:

  • In large bowl, combine breads and broth; mix well and let stand for 15 minutes.
  • Preheat oven to 375°F 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.

Nutrition Facts : Calories 234.8, Fat 18.4, SaturatedFat 6.9, Cholesterol 143, Sodium 523.4, Carbohydrate 10.3, Fiber 1.2, Sugar 2.4, Protein 7.2

LUBY'S CAFETERIA CHEESECAKE



Luby's Cafeteria Cheesecake image

For fans of cafeteria food from Luby's 50th Anniversary Recipe Collection. Softening time for cream cheese and chilling time after baking not included in the preparation/cooking time.

Provided by Molly53

Categories     Cheesecake

Time 55m

Yield 1 9inch cheesecake

Number Of Ingredients 11

1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
1/4 cup butter or 1/4 cup margarine, melted (if using margarine, NOT spread or tub product)
20 ounces cream cheese, softened at room temperature
1 cup granulated sugar
3 extra large eggs
1 cup sour cream
2 tablespoons all-purpose flour
1/2 teaspoon vanilla extract
1/2 teaspoon fresh lemon juice
fresh fruit, of your choice,for garnish (optional)

Steps:

  • Preheat oven to 350 degrees.
  • For crust, in a small bowl, combine graham cracker crumbs, 1/4 cup sugar and butter.
  • Mix well.
  • Press mixture onto bottom and 1 inch up sides of 9-inch springform pan.
  • Bake 10 minutes or until golden brown.
  • Cool completely.
  • In a large bowl, beat together cream cheese and sugar until creamy.
  • Add eggs, one at a time, mixing well after each addition.
  • Add sour cream, flour, vanilla and lemon juice.
  • Mix just until well blended; do not overmix.
  • Pour into crust.
  • Bake 30-35 minutes or until almost set.
  • Cool completely on wire rack.
  • Refrigerate at least 2 hours.
  • Garnish with fruit, if desired.

Nutrition Facts : Calories 4569.5, Fat 313, SaturatedFat 171.8, Cholesterol 1424.4, Sodium 3229.5, Carbohydrate 389.5, Fiber 3.9, Sugar 315.9, Protein 68

LUBY'S CAFETERIA MEATLOAF



Luby's Cafeteria Meatloaf image

This recipe comes from the Luby's 50th Anniversary Cookbook. It suggests for a different meatloaf to tope it off with barbecue sauce. The leftovers make a good sandwich! I have not made this meat loaf in my kitchen, but I have eaten it at Luby's, and it is very good. The prep time is a guesstimate!

Provided by Miss Annie

Categories     One Dish Meal

Time 1h10m

Yield 8 serving(s)

Number Of Ingredients 12

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

Steps:

  • Heat oven to 350ºF.
  • 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.
  • *NOTE:For easy slicing, let the meat loaf stand at room temperature for 10 minutes.

LUBY'S CAFETERIA FRESH STRAWBERRY PIE



Luby's Cafeteria Fresh Strawberry Pie image

This is from Luby's Cafeteria and is one of their specialty. It is a "Most Requested Recipe" in answer to a request for this pie. The times are an estimate only, and without making the pie shells. NOTE: The amount of cornstarch is correct. After speaking with Luby's Customer Support, she suggested that you justs whisk longer to make a glaze.

Provided by Miss Annie

Categories     Pie

Time 40m

Yield 2 9inch pies

Number Of Ingredients 8

4 cups water
3 cups granulated sugar
1 (3 ounce) package strawberry gelatin
1 1/2 cups cornstarch
2 tablespoons red food coloring
4 pints strawberries
2 9-inch baked pie crusts
sweetened whipped cream

Steps:

  • 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. (I suggest stirring constantly).
  • 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.

Nutrition Facts : Calories 2865.8, Fat 64.5, SaturatedFat 15.6, Sodium 1198.9, Carbohydrate 566.4, Fiber 18.2, Sugar 369.9, Protein 19.9

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