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Piccadilly Cafeteria Recipes

Posted By: Maggy
Date: Friday, September 23, 2005 at 9:48 p.m.

Piccadilly Cafeteria Recipes
----- Original Message -----
From: Maggy
To: phaedrus
Sent: Friday, February 14, 2003 6:13 PM
Subject: (no subject)

I am looking for piccadilly cafeteria recipes especially their seafood
gumbo and their chopped steak and mushroom gravy recipes. any of their
recipies would be appreciated. tTHANKS!!!!!!! Maggy

Hello Maggy,

Below are all of the Piccadilly recipes that I have been able to find online. No chopped steak or seafood gumbo, sorry.

Phaed

Piccadilly Cafeteria's Carrot Souffle

3 1/2 lb peeled carrots
1 1/2 cups sugar
1 Tbsp baking powder
1 Tbsp vanilla
1/4 cup flour
6 eggs
1/2 lb margarine
powdered sugar for sprinkling

Steam or boil carrots until extra soft. Drain well. While carrots are warm,
add sugar, baking powder and vanilla. Whip with mixer until smooth. Add
flour and mix well. Whip eggs and add to flour mixture, blend well. Add
softened margarine to mixture and blend well.
Pour mixture into baking dish about half full as the souffle will rise. Bake
in 350 degree oven about 1 hour or until top is a light golden brown.
Sprinkle lightly with powdered sugar over top before serving.
-----------------------------------------------------------
PICCADILLY'S LEMON ICE BOX PIE

Crust
1 box Jiffy Mix Yellow Cake Mix (prepared as directed)
2 T. 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 275ºF oven
for 7 minutes. Watch crust carefully so the crumbs will not scorch.
When done, remove and cool crust.

Filling
1 1/2 C. granulated sugar
5 T. flour
1/2 tsp. salt
2 1/4 C. whole milk
3 egg yolks, beaten
1/3 C. lemon juice
1/2 tsp. 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.
---------------------------------------
PICCADILLY CAFETERIA HOMEMADE SALSA

Source: wbrz.com - from Piccadilly Cafeteria

1 C. fresh tomatoes, diced
1/2 C. corn kernels, fresh or frozen
1/2 C. diced onion
1 T. chopped jalapeño peppers
2 T. lime juice
2 cloves fresh garlic, finely diced

Combine all ingredients. Serve with low-fat baked tortilla chips,
fresh vegetables or Tijuana triangles.

Tijuana Triangles
Corn tortillas
Green chiles
Grated part-skim milk mozzarella cheese

Cut corn tortillas into six triangles. Top with green chiles and a
little grated part-skim milk mozzarella cheese. Place in a 350ºF
oven to crisp tortillas and melt cheese. Enjoy! Servings: 4
-----------------------------------------
Piccadilly's Pecan Delight

Serving Size: 6

Ingredients:

3 Egg Whites (room temperature, about 1/3C)

1/4 tsp. Cream Tarter

1 tsp. Vanilla

3/4 C. Sugar

1/3 C. Pecans (chopped small, lightly roasted for crust)

1/4 C. Pecans (chopped medium, topping)

1/2 C. Ritz Crackers (chopped in fine pieces, lightly roasted for crust)

12 oz Whipped Topping (Cool-Whip)

Preparation:

In a preheated oven at 350 place 1/3 C pecans and Ritz crackers

for 5 minutes. You want to lightly roast the nuts and crackers.

Watch them carefully so they do not burn. The crackers and nuts

should be a light golden in color. Remove from oven when golden

and place on paper towel until cool.

Add vanilla and cream of tarter to egg whites and beat until stiff.

Slowly add sugar and continue to beat egg whites until very stiff,

peaks form and sugar is dissolved. Fold in 1/3 C pecans and Ritz

crackers.

Place in a 10" pie pan that has been lightly sprayed with a non

stick baking spray. Spread the meringue to the sides and cover the

bottom of pan. The meringue will be about 1" - 1 1/8" thick layer

in the pie pan. Hollow out a little hole in the middle of the bottom

of the meringue the size of half a dime, this will help with a even

baking of the shell. If you have any meringue left make little nest

bake the same manor and fill with leftover pudding or fruits.

Place in a preheated oven at 275 for 1 hour. Check shell, the meringue

should not scorch, it will turn light tan in color. Turn oven off and

let shell dry in the oven for another hour. Remove shell and cool.

When shell is cool place the whipped topping in the shell and sprinkle

with 1/4 C. broken pecans. Place in refrigerator to completely chill

before serving.

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