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