Joe's Place 

Recipe Swap & Online Store
Home | Meat Preservation | Shop at Joe's | FAQs

Can't Post?
You must register and login to use this site

FAB pork injection marinade

Click here
for Award Winning


BBQ Marinades

Join us on

  Post Response     Return to Index     Read Prev Msg     Read Next Msg  

Luby's 50th Anniversary Cookbook.Cloverleaf Rolls /Meat Loaf / Carrot Salad /

Posted By: Molly
Date: Thursday, October 6, 2005 at 8:29 p.m.

50th Anniversary Cookbook.
Luby's Cafeteria Meat Loaf Recipe

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!

2 1/2 lbs lean ground beef
3/4 lb ground lean pork
3 extra large eggs, lightly beaten
3/4 cup onions, diced
3/4 cup celery, diced
1/2 cup green bell peppers, 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

8 servings Change size or US/metric
Change to: servings US Metric

1 hour 10 minutes

Heat oven to 350F.
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 Carrot Salad Recipe

1/2 cup sugar but I wondered if that would be to much so I posted the recipe as 1/4-1/2 cup.
2 lbs carrots, peeled and shredded
1 cup drained pineapple chunks or crushed pineapple
1 cup mayonnaise
1 cup raisins, plumped in water and drained
1/4-1/2 cup powdered sugar

6-8 servings Change size or US/metric
Change to: servings US Metric

15 minutes 15 mins prep
Combine all ingredients

Luby's Cafeteria Cloverleaf Rolls Recipe

For fans of cafeteria cuisine. These lightly-sweetened cloverleaf rolls complement any entree. There wouldn't be any reason that this couldn't be made in the bread machine on the dough cycle.

1 ounce active dry yeast
1 1/3 cups warm water (110F)
3 extra large eggs
1/4 cup butter or margarine, not spread or tub product,melted,plus
1 1/2 teaspoons butter or margarine
1/2 cup granulated sugar
1/3 cup nonfat dry milk powder
1/2 teaspoon salt
5 cups all-purpose flour
vegetable oil

12 servings Change size or US/metric
Change to: servings US Metric

2 hours 50 minutes 2 hrs 30 mins prep
In large mixing bowl, dissolve yeast in warm water.
Add eggs and butter.
Using dough hook of electric mixer, beat on medium speed until well blended.
Add sugar, dry milk, and salt; mix well.
Add flour, 1 cup at a time, mixing until dough begins to pull away from side of bowl.
Lightly grease top of dough with oil.
Cover loosely and let rise in warm place 1 hour or until doubled in size.
Lightly grease 12 medium muffin cups.
Punch dough down.
Divide dough evenly into 12 pieces.
Divide each piece into 3 balls and place in muffin cup.
Let rise in warm place 1 hour.
While dough is rising for the second time, preheat oven to 350F Bake 15 to 20 minutes or until golden brown.

Luby Hawiian Pie

Notes: Luby's is one of the better known cafeteria style restaurants.

One of the best parts about going to the cafeteria is the wonderful dessert choices that you have.

1/3 C. Butter
1 1/2 C. Sugar
3 Eggs
2 Tbsp. Flour
2 Tbsp. Cornmeal
1 1/4 C. drained, canned, crushed Pineapple
1 1/4 C. Coconut
1 tsp. Vanilla
1 unbaked 9-inch Pie Shell
Heat oven to 350 degrees. In medium bowl, beat together butter, sugar, eggs, flour, and cornmeal until well blended. Add pineapple, coconut, and vanilla. Mix well. Pour into pie shell.
Bake 45 minutes or until wooden pick insterted in center comes out almost clean.

Luby's Cafeteria Cheesecake Recipe

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.

1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
1/4 cup butter or 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)

1 9inch cheesecake Change size or US/metric
Change to: 9inch cheesecake US Metric

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.

Luby's Cafeteria Macaroni and Cheese Recipe

This is a classic favorite of all of the Luby's Cafeteria customers.

From the Luby's 50th Anniversary Recipe Collection Cookbook.

2 cups dry elbow macaroni (8 oz.)
1-2 tablespoon nonfat dry milk powder
2 tablespoons all-purpose flour
1 tablespoon butter or margarine, melted
1 1/4 cups boiling water
3 cups American cheese, shredded (12 oz.)
1/4 teaspoon salt

4 servings Change size or US/metric
Change to: servings US Metric

45 minutes 20 mins prep
Cook macaroni according to package directions.
Heat oven to 350 F.
In a large bowl, mix dry milk, flour, and butter.
Gradually add boiling water, beating constantly.
Add 1 1/4 of the cheese and continue beating until smooth and creamy.
Stir in macaroni, 1 cup of the remaining cheese, and salt.
Transfer to lightly greased 2-qt baking dish.
Cover with foil.
Bake 25 minutes.
Remove foil.
Sprinkle with reamining 1/2 cup cheese.
Continue baking 1 minute or until cheese melts.

Luby's Cafeteria Liver and Onions Recipe

This is a most requested recipe from the Luby's Cafeteria .

Prep time includes soaking time.

2 1/4 lbs beef liver, sliced 1/4 inch thick
2 tablespoons butter or 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

6 servings Change size or US/metric
Change to: servings US Metric

40 minutes 20 mins prep
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 Spaghetti Salad Recipe

1 lb spaghetti, broken in half
1 (16 ounce) bottle Italian dressing
1 tablespoon parmesan cheese
1 tablespoon sesame seeds
1 tablespoon poppy seeds
2 teaspoons seasoning salt
1 teaspoon paprika
1/2 teaspoon garlic powder
1/2 teaspoon black pepper
1/2 teaspoon cayenne pepper
1 medium cucumber, diced
1 medium red onion, diced
2 medium tomatoes, diced
parsley (to garnish)

12 servings Change size or US/metric
Change to: servings US Metric

30 minutes 15 mins
Cook spaghetti according to package directions.
Drain, rinse with cold water, and drain well.
Transfer to large bowl.
In medium bowl, whisk together salad dressing, cheese, seeds, salt, paprika, garlic powder, and peppers until well blended.
Stir in cucumber, onion, and tomatoes.
Pour over spaghetti and toss lightly to coat evenly.
Cover and refrigerate at least 2 hours or up to 24 hours.
Garnish with parsley

Luby's Cafeteria Beef Stew Recipe

This recipe is from the Luby's Cafeteria 50th Anniversary Recipe Collection. The recipe calls for "boiler onions" which are small white onions. If you can't find them substitute yellow onions, cut up in wedges if necessary. Prep and Cooking time is a guesstimate!!

2 1/2 lbs beef chuck, lean, cut into 3/4 inch cubes
1/3 cup all-purpose flour
1/4 cup onions, chopped
1 tablespoon salt, plus
1 1/2 teaspoons salt
1 1/2 teaspoons pepper
2 tablespoons vegetable oil
7 cups broth, beef
4 cups carrots, peeled, cut into 1 inch pieces
16 small new potatoes, peeled
12 small boiling onions, peeled
3/4 cup all-purpose flour
1/2 cup water
1 tablespoon browning sauce

8 servings Change size or US/metric
Change to: servings US Metric

1 hour 35 minutes 30 mins prep
In large bowl, sprinkle meat with flour and toss to coat evenly.
Add onions, salt, and pepper and toss to coat evenly.
Heat oil in large saucepan or Dutch oven over medium-low heat.
Add meat and cook, stirring 2 or 3 times, 15 minutes or until beef begins to brown.
Add broth and bring to a boil.
Reduce heat, cover, and simmer 20 minutes.
Add carrots and continue simmering 5 minutes.
Add potatoes and continue simmering 10 minutes.
Add onions and continue simmering 10 minutes.
In small bowl, whisk together flour and water until flour is completely dissolved and mixture is smooth.
Gradually add to stew, stirring constantly.
Continue cooking uncovered 5 minutes or until meat is tender.
Stir in browning sauce.


  Post Response     Return to Index     Read Prev Msg     Read Next Msg  

Joe's Place is maintained by Bill Ames with WebBBS 5.12.

Award Winning BBQ Marinades