CopyKat Recipes » Luby’s

Luby’s Ambrosia – enjoy a quick and easy fruit salad that is tasty.

Stephanie — Tue, 19 May 2009 19:07:45 +0000

This is a light and refreshing fruit salad. Fresh oranges, canned pineapple, and coconut can be put together quickly and made ahead of time.

5 large navel oranges, peeled, sectioned, and cut into 1-inch pieces
1 can (6 oz.) pineapple bits
1 C. flaked coconut
1/4 C. powdered sugar

In a medium bowl, combine all ingredients. Mix well. Cover and refrigerate at least one hour.

Luby’s Cafeteria Cranberry Relish – you can have this cranberry relish at home with our recipe.

Stephanie — Wed, 13 May 2009 17:07:41 +0000

This cranberry relish has oranges, apples, and fresh cranberries. This cranberry relish tastes so good! I got the ingredients straight from Luby’s, but the amounts took several Holidays to perfect. They gave me the recipe to feed 200 people!

1 package whole, fresh cranberries
2 large oranges
zest from 1 orange
2 medium apples
2 cups sugar
5 to 6 drops food coloring

Using your food processor, dump cranberries in container with a puree blade. Slice and cube apple, removing seeds, but leaving peel on. Add into processor. Wash thoroughly one orange and scrape zest. Peel both oranges, section and add to mixture. Add sugar and food coloring. Puree until all is blended. Refrigerate overnight for best results.

Thanks to Pam Hite for sharing this recipe. She suggests that the above is Luby’s original recipe, however I also add one small can crushed pineapples, one small bag coconut and 1 cup chopped pecans. It’s a must have on our Holliday dinner table.

Luby’s Chicken Durango – breaded chicken breasts, with ham and swiss cheese, a great alternative to Chicken Cordon Blue.

Stephanie — Sun, 10 May 2009 19:39:08 +0000

Cafeteria food, is such a comfort to so many of us, we have all eaten at cafeterias. What is better than getting to pick and choose exactly what you are going to enjoy? These chicken breasts are somewhat like Chicken Cordon Blue, but they are easier to make, and sure to please all of your guests.

4 Boneless, Skinless Chicken Breast
1 – 1/2 C. Plain Bread Crumbs
1 tsp. Seasoned Salt
1/4 tsp. Pepper
1 C. Milk
1/3 C. Tarter Sauce (Hellmann’s was used)
4 Pieces Thinly Sliced Lean Ham
4 Pieces Processed Swiss Cheese

Pound chicken breast until they are 1/2″ thick. Mix seasoned salt, 1/4 tsp. pepper with plain breadcrumbs, set aside. Dust chicken with breadcrumbs, dip in milk, then dip chicken breast back in seasoned bread crumbs. Place chicken in heated fry pan with just enough vegetable oil to cover bottom of pan. Fry breast on medium heat until golden brown. Remove chicken breast and place on serving tray. Spread breast with 1 + 1/2 tablespoons tarter sauce. Place ham on chicken. Top ham with a slice of the Swiss cheese. Place chicken Durango in oven or microwave just long enough to heat and melt cheese. Serve with you favorite salad or side vegetable.

To help even the cooking time, I highly recommend pounding out the chicken breasts and making them thinner. If you are trying to save calories this helps you feel like you have received a larger piece of meat than you actually have.

Luby’s Cafeteria Italian Chicken Breast – you can make part of your own Luann platter at home with our recipe.

Stephanie — Fri, 08 May 2009 01:56:02 +0000

Luby’s is a well known cafeteria. Sometimes nothing beats cafeteria style food, especially when you get to pick out exactly what you want. With our cloned recipe of their Italian Chicken Breast you can enjoy Luby’s at home without having to load up the kids, and drive out to the restaurant.

1 lb. (4 C.) grated Mozzarella cheese
3 C. Flour, divided
1/4 C. dried Parsley Flakes
1/3 C. grated Parmesan cheese
1 (0.7-ounce) package dry Italian salad dressing mix
1 C. milk
2 extra-large Eggs
8 boneless, skinless Chicken Breast halves
Vegetable oil
Grated Parmesan cheese and chopped parsley

In a medium-size bowl, combine mozzarella, 2 C. flour, parsley flakes, Parmesan and dressing mix; blend well. In a shallow bowl, whisk together milk and eggs until well-blended. Place remaining flour in another shallow bowl. Coat chicken with flour, shaking off excess; dip into milk mixture, then into cheese mixture, coating evenly and pressing into chicken.
Heat about 1/8 inch oil in large skillet over medium heat. Add chicken and cook 5 to 6 minutes on each side, or until cooked through. Garnish with cheese and parsley. Makes 8 servings.

Luby’s Shredded Carrot Salad – make this salad at home with our recipe.

Stephanie — Sun, 03 May 2009 14:40:05 +0000

Luby’s Shredded Carrot Salad is a wonderful salad to make anytime of the year. You can always find fresh carrots at the store. Combining carrots, pineapple, and raisins make for a delightful salad that keeps fresh in your refrigerator so you can make it ahead of time.

2 lbs. raw peeled carrots shredded
1 C. Drained chunk pineapple
1 C. Mayonnaise
1 C. raisins ( soaked In water to plump ) and drain
1/2 C. powered sugar

Combine carrots, Pineapple, mayonnaise , raisins, and powdered sugar; mix well. Chill till ready to serve.

Makes 8 servings

Luby’s Cafeteria Macaroni and Cheese – you can make this just like the famous restaurant.

Stephanie — Sun, 03 May 2009 14:27:01 +0000

You like your Macaroni and Cheese, don’t miss this one. It is so much better than the stuff that comes in the blue box.
Luby’s is located in primarily in Texas and a few other southern states. Luby’s is known for good prices, good food, and good service. Their Macaroni and Cheese is one of their dishes that is always on their menu. So if you can’t go to Luby’s, you can still make Macaroni and Cheese just like they do.

8 ounces (2 C.) dry Elbow Macaroni
2 Tbsp. Nonfat Dry Milk
2 Tbsp. Flour
1 Tbsp. Butter, melted
1 1/4 C. boiling water
3 C. (12 ounces) grated American cheese, divided
1/4 tsp. Salt

Cook macaroni according to package directions; drain and set aside. Heat oven to 350 degrees. In a large bowl, mix dry milk, flour and butter. Gradually add boiling water, beating constantly. Add 1+ cups cheese and continue beating until smooth and creamy. Stir in macaroni, 1 cup of the remaining cheese and salt. Transfer to lightly greased 2-quart baking dish. Cover with foil.

Bake 25 minutes. Remove foil. Sprinkle with remaining + cup cheese. Continue baking 1 minute, or until cheese melts. Makes 8 servings.

Luby’s Cafeteria Spaghetti Salad

Stephanie — Sun, 29 Mar 2009 14:57:07 +0000

This is a light and refreshing salad. You can make this easily with stuff in your pantry. A fellow viewer sent in this recipe. Thanks to the Bratzy Gal for this one.

1 lb. spaghetti — broken in half
16 oz. bottle Italian dressing
1 Tbsp. grated Parmesan cheese
1 Tbsp. sesame seeds
1 Tbsp. poppy seeds
2 tsp. seasoned salt
1 tsp. paprika
1/2 tsp. garlic powder
1/2 tsp. black pepper
1/2 tsp. cayenne pepper
1 medium cucumber — diced
1 medium red onion — diced
2 medium tomatoes — diced
parsley sprigs

Cook spaghetti according to package directions. Drain, rinse with cold water, and drain well. Transfer to large bowl. In medium bowl, whisk together Italian dressing, cheese, seeds, seasoned salt, paprika, garlic powder and peppers until well blended. Stir in cucumber and onion.
Pour over spaghetti and toss lightly to coat evenly. Cover and refrigerate at least 2 hours or up to 24 hours. Garnish with tomatoes and parsley sprigs.
This serves 12.

Luby’s Tortilla Soup

Stephanie — Sun, 29 Mar 2009 03:06:11 +0000

Luby’s is a cafeteria style restaurant known for their home cooking. You can try their famous tortilla soup at home with our copy cat recipe.

3 qt. Chicken Stock
1 1/2 (12 oz.) can Whole peeled Tomatoes
2 3/4 tsp. ground Cumin
1/2 clove garlic, minced
1 Tbsp. Salt
2 1/2 tsp. Ground Pepper
1 1/2 (12 oz.) cream style Corn
3 1/2 C. shredded American Cheese
1/2 C. Cornstarch
1 C. cool Water
1 lb. Ground Beef
1/3 C. chopped Onion
Tortilla Chips

Bring broth to a boil in a large pot. Crush tomatoes by hand and add with juice to broth. Add cumin, garlic, salt, pepper, corn, and cheese. Bring to a boil again. Dissolve cornstarch in cup of cool water in small bowl. Add to boiling soup slowly while stirring constantly. Let simmer 10 minutes. While soup simmers, saute ground beer in skillet with chopped onion. Drain off any grease. Turn soup off, and add cooked beef mixture. Serve with sour cream, shredded cheddar cheese, and tortilla chips.

Luby’s Butternut Brownie Pie

Stephanie — Sun, 08 Feb 2009 01:43:57 +0000

Luby’s makes a delicious Butternut Brownie Pie, and now you can make a pie just like theirs at home with our recipe.

4 extra large Eggs Whites, at room temperature
1/8 tsp. Baking Powder
1/8 tsp. Cream of Tartar
1 1/4 C. granulated Sugar
14 Graham Cracker Squares, broken into 1/2 inch pieces
1 C. Pecan Pieces
1 C. Whipping Cream
1/2 tsp. Vanilla
chopped Pecans

1. Heat oven to 300 degrees. Lightly grease 9-inch pie plate.
2. In large mixing bowl, beat egg whites and baking powder until soft peaks form. Add cream of tartar, beating constantly. Add 1 cup of the sugar, a tablespoon at a time, beating constantly until stiff peaks form. Using rubber scraper, fold in graham crackers and pecan pieces. Spoon into pie plate.
3. Bake 30 minutes or until wooden pick inserted in center comes out clean. Cool completely on wire cooling rack.
4. In chilled small bowl using chilled beaters, beat cream just until it begins to thicken. Add remaining1/4 cup sugar and vanilla and continue beating until stiff peaks form. Do not over beat. Top pie with whipped cream. Sprinkle with pecans and refrigerate until served.

Luby’s Jalapeno Cornbread

Stephanie — Sat, 07 Feb 2009 15:24:41 +0000

Leave it to Luby’s Cafeteria to come up with a zesty, but not too hot jalapeno cornbread. This is a perfect addition to a bowl of chili or to your favorite bowl of soup. Thanks to Debra Rusling for locating this one in the Houston Chronicle.

1/2 C. whole milk
1/2 C. buttermilk
1 extra large egg
2 Tbsp. oil
1 Tbsp. Sugar
1/2 tsp. baking powder
1 C. white or yellow cornmeal
1/3 C. all purpose flour
1 1/2 Tbsp. diced red bell pepper
1 1/2 Tbsp. drained stemmed and chopped jalapenos
1 1/2 Tbsp. whole kernel corn
1 tsp. salt

Preheat oven to 425 degrees. In a large mixing bowl, whisk together milk, buttermilk, egg, oil ,sugar ,salt , and baking powder, add cornmeal and flour; mix well. Blend in red pepper Jalapenos, and corn. Place in a greased pan or cast iron skillet and bake at 375 for 20 to 25 minutes.

Luby’s Cafeteria – Mixed Squash Casserole

Stephanie — Fri, 06 Feb 2009 19:17:22 +0000

This recipe is from fellow viewer Barbara Eversole. Thanks for this wonderful side dish!

1 C. carrots sliced 1/8-inch thick
4 c. yellow squash slices, +-inch thick
4 C. zucchini slices, +-inch thick
1/2 C. chopped onion
1 can (10 + ounces) condensed cream of chicken soup
1/2 C. sour cream
1 tsp. salt
1/2 tsp. pepper
2/3 C. crumbled corn bread
2/3 C. torn or chopped dry white bread in +-inch pieces
2 Tbsp. butter or margarine, melted

Heat oven to 350 degrees. In medium saucepan, bring about 4 cups water to a boil. Add carrots. Reduce heat, cover and simmer 6 minutes. Add squash, zucchini and onion. Continue simmering uncovered 3-4 minutes or until carrots are tender crisp.

Drain and transfer to a large bowl. In a small bowl whisk together soup, sour cream, salt and pepper until well blended. Pour over vegetables and mix well. Transfer to a 2uquart baking dish. Cover with foil. Bake 30 minutes.

In medium bowl combine corn bread and torn white bread. Drizzle with butter. Toss lightly to coat evenly. Remove foil. Top vegetable mixture with corn bread mixture. Continue baking 5 minutes.

Serves 8

Luby’s Hawaiian Pie

Stephanie — Fri, 06 Feb 2009 17:49:23 +0000

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. You can make a Luby’s Hawaiian Pie, just like they do. This tropical inspired pie has pineapple, coconut and more inside. You can make this recipe at home.

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.
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Bake 45 minutes or until wooden pick inserted in center comes out almost clean.

Luby’s Coconut Meringue Pie

Stephanie — Fri, 06 Feb 2009 16:10:51 +0000

You can’t go wrong with Luby’s. This Coconut Pie is a classic. With this recipe you can make this classic coconut cream pie at home.

5 C. Half-and-half
1/4 C. (1/2 stick) Butter
1 C. Sugar
3 extra-large eggs
1/4 C. Cornstarch
1 tsp. Vanilla
1/4 tsp. Salt
1 C. miniature Marshmallows
1 1/4 C. flaked Coconut
2 baked 9-inch pie shells

Meringue:

1 1/4 C. Egg Whites (from 8 to 9 extra-large eggs)
1 tsp. Cream of Tartar
1 1/2 C. Sugar

For filling combine half-and-half and butter in saucepan. Bring just to boil over medium heat.

In medium bowl, whisk together sugar, eggs, cornstarch, vanilla and salt until cornstarch is completely dissolved and mixture is well-blended. Gradually add to mixture in saucepan, stirring constantly with wire whisk. Cook, stirring constantly, about 1 minute or until thickened. Add marshmallows and 3/4 cup of the coconut. Cook and stir until marshmallows melt and mixture is well-blended. Pour into pie shells. Refrigerate at least 2 hours.

Heat oven to 350 degrees.

For meringue, in large bowl, beat egg whites and cream of tartar until soft peaks form. Add sugar, a small amount at a time, beating constantly until stiff peaks form. Spread half the meringue over each pie to edge of crust. Sprinkle each with 1/4 cup of the remaining coconut on each pie.

Bake 12-15 minutes or until lightly browned. Refrigerate until served.

Luby’s Stuffed Jalapenos

Stephanie — Mon, 02 Feb 2009 18:55:06 +0000

Sometimes a restaurant offers something that is unique and tasty. These peppers are so good, you won’t be able to stop eating them. We know that our test kitchen fell in love with these.

1 Can Whole Jalapeno’s 26 oz (sliced in half by length and seeds removed)
1 – 8 oz Package Cream Cheese (softened)
2 Tbs. Chives (dehydrated)
1 Tbs. Minced Pimiento Peppers
1/4 C. Mayonnaise

When cream cheese reaches room temperature is softened whip the cream cheese, add mayonnaise, chives, and pimientos. Blend together until smooth and fluffy. Fill jalapenos and enjoy. Cover and store jalapenos in refrigerator. You may have to double this one. They are so very much enjoyed you can’t just eat one. These would be a nice party buffet fill in or a side dish for a office luncheon.