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2014


Biscotti di San Martino

From: Nick 
Sent: Monday, December 30, 2013 11:18 AM
To: phaedrus@hungrybrowser.com 
Subject: Biscotti di San Martino

Hi,

I am trying to make Biscotti di San Martino, a dry, hard biscuit from Sicily. I just tried this recipe:

500g all purpose flour = 1.1 # or 17.6 oz.
75g lard = 2.7 oz.
100g sugar = 3.5 oz.
Anise seeds or Fennel seeds, about a spoon full, or more if you like a stronger liquorish flavor. 
10g beer yeast = 0.35 oz.
a pinch of salt 
a pinch of cinnamon.

   Egg wash (yoke and milk)

1. I crush the seeds a bit to release their aroma
2. mix all ingredients together with just enough water to make a soft ball 
3. Leave it to rise (about an hour) 
4. Punch down the dough and form into shapes. Spiral with slight rise in center.
5. Let them rise for another few minutes
6. Brush the risen cookies with an egg wash (yolk and milk) 
7. Bake at 400F/200C for 15 minutes, or until the cookies have a nice brown gloss.

I used Crisco in place of the lard. The biscuits came out soft, something between what they are supposed to be like (very hard) and a hard bread. 
The outer layer has a hard crust but the inside is relatively soft.  Is there a different recipe that I can use? Should I modify this recipe and if so, 
what modifications should I make? Thanks in advance for your help.

I forgot to mention that the dough did not rise. Thanks,

Nick 

Hello Nick,

I hesitate to give advice on what may have gone wrong when someone uses a recipe. I am not a baker or even a chef, so I can’t advise from experience. All I can do is to analyze what you say and the recipe that you used and try to apply the knowledge that I’ve picked up from doing this site.

If, as you say, the dough did not rise, then that appears to me to be the crux of the problem. Was the yeast active? (alive? If it was old, it may have been dead.)

Did you use tepid water? (not cold or hot – water that is too cold or too hot can inactivate the yeast organisms) Did you set it in a warm place to rise? It’s wintertime, and dough can take longer to rise in cold temperatures, if it rises at all.

I’ve done a bit on Biscotti di San Martino before. See: 11-14-2008

The second recipe that I have linked in that bit appears to be the same one that you used. See: Falamericana Blog

Try the other one that I have linked there. It has pictures and even a video showing how these biscotti are made: Love Sicily

There is also a recipe in Italian there as part of the bit that I did before. Perhaps you can translate it.

Phaed

An old friend, Giuseppe’s Sicilian Grandmother gave him the following recipe.

Perhaps it will work for Nick.                     

Timm in Oregon

Biscotti di San Martino

Ingredients:

17-1/2 ounces 00 flour (That’s double zero flour)
4-1/2 ounces pork lard
3 ounces white granulated sugar
1 ounce fresh brewer's yeast
3/4 ounce fennel seeds
Warm water as needed

Instructions:

In a food processor place the flour, sugar, lard, fennel seeds and yeast diluted in a little warm water. 
Work it all together and add a little bit of warm water until the dough is workable with your hands. 
At this point, pour the mixture on a work surface and knead a bit with your hands until dough is smooth. 
Divide the dough into 12 equal size portions.. Knead each piece of dough with your hands and roll into 
a snake that has coiled on itself. Place the cookies on a baking tray San Martino covered with parchment 
paper and bake. Preheat the oven to 400F degrees and bake for 10 minutes. Remove from the oven and lower 
the temperature to 350F degrees; when the oven reaches that temperature bake for about 30 minutes. 
Remove from the oven and lower the temperature to 325F degrees for 20 minutes but you can eliminate this 
stage by turning off the oven and leaving the cookies cool in the oven. It is very important that the 
cookies reach an intense color.

J L Hudson Chocolate Layer Cake

-----Original Message----- 
From: Elise
Sent: Monday, January 06, 2014 11:11 PM
To: phaedrus@hungrybrowser.com
Subject: Addendum/follow-up to earlier email

Addendum to my earlier email below:
Dear Sir:
BTW, I did check your site for thin layer chocolate cake recipes, and the 
4-minute icing might be a good find for the outside icing…I will have to try 
it and see.
But part of the magic of the cake was the very white sugary icing between 
the very dark chocolate cake layers.  It was a special combo that I have not 
seen since.
Thank you
Elise 

Dear sir:

I grew up in the Detroit area.  A favorite childhood memory for myself and 
my siblings was a ~10-12 layer dark chocolate cake that Dad would bring home 
from Hudson’s.  It had white icing between the multiple layers and an 
outside very dark chocolate icing that was glossy and very smooth…probably a 
type of boiled icing rather than a thicker butter-based icing.
It was our favorite special occasion cake…even for those of us that 
preferred caramel to chocolate.
We have scattered to all parts of the country now, but at every family 
reunion the subject of that cake always seems to come up.  Can you help?

Thank you for your help!

Elise 

Hello Elise,

Sorry, I cannot find any mention at all of a 10-12 layer chocolate cake from Hudson's. There is a request for a Hudson's 7-layer bittersweet chocolate cake with thin layers and thin white icing between the layers here: Recipelink

That person has had no responses to her request for the recipe she describes, and Recipelink is a very active message board. I have a cookbook with some J. L. Hudson's recipes in it, but there's nothing in it like your description. All I can do is post your request on my site.

Phaed


Dear Phaed: 
The request link you sent me is undoubtedly the cake I remember.  Probably 7 layers looked like 10-12 to a child.  
I will try to pursue it through that link. Thank you for your info.  If anything pops up on your site, please let me know!  
(or do I have to just check the posts on your site? )
Regards
Elise 

Rich & Charlie's Salad

From: "Donna" 
To: phaedrus@hungrybrowser.com
Subject: Rich and Charlie's Salad
Date: Friday, November 22, 2013 3:27 PM

Tip: if taking to someone's house for later meal, prep all ingredients and package each in zip lock bag.  
Refrigerate upon arrival.  At meal time, toss half together per directions if a big meal is to be served...
half recipe will serve 4-6.  If 10 -/+ are served with other items I find this salad for 6 is sufficient 
so toss all.

Rich And Charlie’s Salad
  
Rich and Charlie’s was/is a restaurant in St. Louis that served a wonderful Italian tossed salad.  
This recipe was so named because it tasted like the one they serve.  Of course it is great with 
Italian main courses.
 
1-large head iceberg lettuce
1-medium bunch of romaine lettuce
1-Bermuda onion or sweet red onion, sliced thin
1-2 oz. jar chopped pimento, drained
1 cup artichoke hearts, drained and cut in half
1 to 1 1/2 cups parmesan or Romano cheese or a mixture of the two
salt
fresh
ground black pepper
1/2 cup oil  (1/4 extra virgin olive oil and
1/4 cup vegetable oil is good)
1/2 cup cider vinegar
 
Toss salad ingredients in large bowl.  Chill until 15 minutes before serving.  Set out
to room temperature for 15 min. with salad dressing on and tossed.  Toss again just before serving.
 
Serves 6 

More Luby's Recipes

From: "Gwen" 
To: phaedrus@hungrybrowser.com
Subject: Many, Many Recipes from Luby's Cafeteria
Date: Tuesday, December 31, 2013 11:44 AM

Hello and a happy new year to you sir,

I came across these recipes in newspapers while searching for Luby's Cafeteria spinach 
(not creamed spinach, not broccoli-spinach casserole - still no success). I did not see 
all of them on your site, nor the recipe circus link you have posted. In the interest of 
promoting sharing hunted and lost recipes (re: your note readers), I thought I'd copy these 
down and pass them along. I do see you have the buttermilk chess pie, with slightly different 
instructions, and a mostly identical lime jello salad. 

When two recipes appear that are nearly identical, it is because they are from two different Luby's; 
there seems to be regional slight variation in recipes which is unsurprising considering everything 
is made from scratch.

Included are: Baked Haddock Almondine(2), Jalapeño Cornbread, Coleslaw(2), Buttermilk Chess Pie, 
Mississippi Mud Cake, Cream Cheese Pie, Spinach Casserole(2), Date Nut Muffins (2), Meatloaf, 
Millionaire Pie, Frosted Lime Congeal, Mexican Chef Salad, Grilled Chicken Caesar Salad, 
French Baked Squash (Squash Casserole), Baked Acorn Squash with Yams and Meringue, Garlic Linguine, 
Chicken Piccata, Seafood Gumbo, Giblet Gravy, Bread Pudding with Lemon Sauce, Eggplant Casserole, 
Pecan Pie, Green Beans with German Sauce, Chicken Enchiladas with Tampico Sauce, Flan, Sweet Potato Pie, 
Jeff Davis Pie, Salmon Croquettes, Gumbo, Stuffed Baked Potatoes, Cucumber Salad, Crab-filled Cod Almondine, 
Hearty Vegetable Soup.

Baked Haddock Almondine 

1 cup dry bread crumbs 
1/4 cup toasted sliced almonds 
2 tablespoons melted margarine 
Flour for dusting fish 
2/3 cup mayonnaise 
2 (7-ounce) fillets of haddock or cod 
1 cup water 

Mix together bread crumbs, almonds and melted margarine. The crumbs should stick together - add a little 
more melted margarine if necessary. Dust fish with flour. Spread 1/3 cup mayonnaise on each fillet that 
you have placed skin side down (if the skin is on it) in a baking pan. Generously sprinkle the almond 
mixture over the fish. Pat down lightly. Pour a cup of water around (not over) the fish. 
Bake at 350 degrees for 20 to 25 minutes, depending upon the thickness of the fish. 

NOTE: If desired, fish can be seasoned before coating with flour. In testing, we sprinkled the fish 
generously with lemon pepper. 

Baked Fish Almondine 
Serve these easy fillets atop a bed of steamed fresh spinach . 
Serves 2 

1 cup coarsely ground dry bread crumbs 
1/4 cup toasted sliced almonds 
3 tablespoons butter or margarine, melted 
1 teaspoon kosher salt 
2 skinless fish fillets, such as haddock or cod, 6 to 8 ounces each 
1/4 cup all-purpose flour 
2/3 cup mayonnaise 
1 to 1 1/2 cups water 

Preheat oven to 350 degrees. In a small bowl, combine crumbs, almonds, butter and salt. Mix well. 
If necessary, add extra butter to hold crumbs together. Coat fish with flour, shaking off excess. 
Place fillets in a baking pan large enough to hold them in a single layer. Spread mayonnaise over 
the entire surface of fish. Cover evenly with crumb mixture, lightly pressing into the fish. 

Carefully pour water around the fish to 1/8-inch depth. (This step ensures that your fish will be 
moist and tender when cooked, but take special care to avoid pouring the slightest amount of water 
on top of the fish so you don't wet or wash away the topping.) Bake for 20 minutes or until fish 
flakes when tested with a fork.

Jalapeno Cornbread 

1/2 cup whole milk 
1/2 cup buttermilk 
1 extra-large egg 
2 tablespoons salad oil 
1 tablespoon sugar 
1/2 teaspoon salt 
2 teaspoons baking powder 
1 cup cornmeal 
1/3 cup all-purpose flour 
1-1/2 tablespoons diced red pepper or pimentos, drained 
1-1/2 tablespoons jalapenos, stems removed and chopped 
1-1/2 tablespoons whole kernel corn 

Whisk together milk, buttermilk, egg, salad oil, sugar, salt and baking powder. Add cornmeal and flour 
and mix well. Add diced red pepper, chopped jalapenos and corn. Place in a greased pan or cast-iron 
skillet and bake at 425 degrees for 20 to 25 minutes. 

Chopped Slaw 

1 head (2-1/2 pounds raw weight) green cabbage, washed 
1 ounce fresh spinach 
1-1/2 cups Sweet Cream Dressing ( recipe follows) 

Remove outer leaves and core from cabbage and shred or chop into 1/8-inch pieces. Wash spinach three times 
and remove thick vein on each leaf. Chop into 1/8-inch pieces. Combine chopped cabbage and spinach with 
Sweet Cream Dressing. Refrigerate until cold. 

Sweet Cream Dressing: 

1-1/2 cups mayonnaise 
1 tablespoon plus 1-1/2 teaspoons half-and-half 
2-1/4 teaspoons vinegar 
1 tablespoon plus 1-1/2 teaspoons sugar 
Pinch black pepper 
Whisk together all dressing ingredients until smooth. 
Makes a generous 1-1/2 cups. 

Luby's Coleslaw 

1 medium head green cabbage (about 2 pounds) chopped 
1 cup firmly packed spinach leaves, finely chopped 
1 cup mayonnaise 
1 tablespoon half-and-half 
1 tablespoon granulated sugar 
11/2 teaspoons white vinegar 
Dash ground black pepper 

In a large bowl, combine cabbage and spinach. In a small bowl, mix mayonnaise, half-and-half, 
sugar, vinegar and pepper until well blended. Pour over cabbage and spinach mixture and toss 
lightly to coat evenly. Cover and refrigerate at least 2 hours. 

Makes 8 servings. 

Buttermilk Chess Pie 

1-2/3 cups sugar 
1/3 cup flour 
2/3 cup melted margarine 
4 extra-large eggs 
1-1/3 cups buttermilk 
1/2 teaspoon vanilla 
Pinch of salt 

Prepared or homemade pie crust for one-shell, 9-inch pie 

Mix together sugar, flour and margarine. Add eggs one at a time and mix in well. Then add 
buttermilk, vanilla and salt; mix well. Pour into an uncooked, 9-inch pie shell and bake 
at 375 for 45 to 50 minutes. 

Mississippi Mud Cake 

2 sticks butter, softened 
2 cups sugar 
1/3 cup cocoa 
4 extra-large eggs 
1-1/2 cups sifted flour 
1 cup chopped pecans 
1 teaspoon vanilla 

Icing ( recipe follows) 

Cream butter, sugar and cocoa together until smooth. Add eggs one at a time. Then add flour, 
pecans and vanilla. Bake in a greased and floured 9-by-13-by-1-1/2-inch pan at 350 degrees 
for 35 minutes. Insert a wooden toothpick in the center and if it comes out clean, it is done. Cool. 

Icing: 

2 sticks butter 
1 (16-ounce) box powdered sugar 
1/3 cup cocoa 
1/2 cup whole milk 
8 ounces miniature marshmallows 
1 cup pecan pieces 

Combine all ingredients except pecans and heat together just enough to melt marshmallows. 
Drizzle generously over cake. Sprinkle the top with pecan pieces. 

Cream Cheese Pie 

(Unbaked) 

Crust: 

2 cups crushed graham cracker crumbs 
1/3 cup sugar 
1/4 cup melted margarine 

Filling: 

1 cup sugar 
1 stick margarine 
1 (8-ounce) package cream cheese, at room temperature 
1 tablespoon unflavored Knox Gelatin dissolved in 2 tablespoons water 
1 egg 
1/2 teaspoon vanilla 
1 teaspoon lemon juice 
1 cup whipped cream 

For crust, mix together crushed graham cracker crumbs, 1/3 cup sugar and 1/4 cup melted margarine. 
Line the bottom and sides of a 9-inch pie pan with about 2/3 of the mix. Press it lightly into the 
pan so it sticks. Set remainder aside. 

Whip together 1 cup sugar, 1 stick margarine and cream cheese for 6 to 8 minutes or until fluffy. 
Add dissolved gelatin to the mixture immediately. Add egg, vanilla and lemon juice; mix until all 
ingredients are fully incorporated. Remove from mixer and fold in the prepared whipped cream. 
Pour mixture into pie shell and top with the remaining graham cracker crumbs. 
Chill for 2 hours before serving.

Luby's Broccoli- Spinach Casserole 

1/2 cup bread crumbs 
1 tablespoon margarine, melted 
1/4 cup sliced almonds 
18 ounces spinach (fresh or frozen) 
10 ounces broccoli (fresh or frozen) 
1/2 cup chicken broth 
1/2 can condensed cream of mushroom soup 
2 tablespoons Parmesan cheese 
3 ounces American cheese, shredded (about 2/3 cup) 
1/4 cup milk 
1 teaspoon garlic powder 
1/2 teaspoon salt 
1/4 teaspoon black pepper 

Preheat oven to 350 degrees. Combine bread crumbs, melted margarine and almonds. Set aside. 

Cook spinach , place in colander and press out as much of the moisture as possible. Cook broccoli 
and cut into 1/2-inch cubes. In a large bowl, combine cooked and drained spinach and broccoli. 
In another bowl, whisk together chicken broth, mushroom soup, Parmesan cheese, American cheese, 
milk, garlic powder, salt and pepper. Fold this mixture into spinach and broccoli. Mix well. 

Pour into an 8-inch-by-8-inch glass baking pan or casserole dish; cover; cook until heated through, 
about 25-30 minutes. Remove cover; sprinkle top with bread-crumb mixture. Return to oven for an 
additional 8-10 minutes to brown. 

Makes 8 servings. 

Luby's Spinach Casserole 

1 pound fresh broccoli cut into small pieces 
1/2 pound spinach , coarsely chopped 
1 cup chopped onion 
2 tablespoons Parmesan cheese 
Salt and pepper to taste 
Lowry's salt to taste 
2 (14 3/4-ounce) cans chicken broth 
2 (14 3/4-ounce) cans cream of mushroom soup 
Bread crumbs 

In a large bowl, mix together all ingredients. Pour into a baking dish and bake about 25 minutes 
at 350 degrees. Remove from oven and top with bread crumbs, enough to cover top of dish. 
Bake just long enough to brown crumbs. 

Makes 8 to 10 servings. 

Luby's Date Nut Muffins 

1 cup chopped dates 
1 teaspoon baking soda 
1 cup boiling water 
1/2 cup butter 
1 cup sugar 
1 whole egg 
1 teaspoon vanilla 
1/4 teaspoon salt 
1 1/2 cups sifted flour 
1 cup chopped pecans 

Pour 1 cup boiling water over dates and baking soda, set aside to cool. Cream butter and sugar until 
fluffy. In a separate bowl beat egg lightly. Add, in this order, vanilla, salt, flour and pecans. 
Then add cooled date mixture. Place in muffin pan and bake at 350 degrees for about 20 minutes. 
Makes a dozen.

Luby's Date Nut Muffins 

1 cup whole dates or date pieces 
1 cup water 
1 tsp. baking soda 
1/2 cup margarine 
1 cup sugar 
1 egg 
1 tsp. vanilla 
Pinch of salt 
1 2/3 cups flour 
1 cup whole pecans 

Bring the dates, water and baking soda to a boil, then allow to cool completely. Cream margarine and sugar. 
Add egg, vanilla, salt, flour and pecans. Mix as little as possible to combine. Add cold boiled date mixture 
and mix lightly. Bake in muffin tins at 425 degrees 25 to 30 minutes or until tops are dark. Makes 18 small muffins.

Luby's Baked Meatloaf 

2 1/2 pounds lean ground beef (80% lean)
1 pound lean ground pork 
3 extra-large eggs, lightly beaten 
1 cup diced onion 
1 cup diced celery 
1/2 cup diced green bell pepper 
1/2 cup tomato paste 
1/2 cup prepared Italian dressing 
1/2 cup evaporated milk 
1/2 cup finely ground cracker crumbs 
1 1/2 teaspoons dried oregano leaves 
2 teaspoons kosher salt 
2 teaspoons freshly ground black pepper 
2 teaspoons garlic, granulated or powdered 

Preheat oven to 350 degrees. Lightly grease a shallow, large baking pan.  In a large bowl, combine all ingredients. 
Mix well. In baking pan, firmly shape meat mixture into a 7-by-3 1/2 -by-3 1/2-inch loaf. Cover loosely with foil. 
Bake 1 hour (until temperature of 155 degrees is reached on a meat thermometer inserted into center of meatloaf). 
Remove foil and brown additional 5 minutes. Makes 8 servings.

Note: Luby's chef Philip Rice mentions in an article including a touch of ground veal for tenderness. 

Luby's Millionaire Pie 

9-inch graham cracker crust 
6 ounces powdered sugar 
4 tablespoons softened margarine 
2 extra-large egg yolks 
1/2 teaspoon vanilla 
1/2 cup whipped cream 
Topping: 1 cup whipped cream 
3 tablespoons chopped pecans 
2/3 cup crushed pineapple, well drained 
1 teaspoon gelatin, dissolved in 2 teaspoons warm water 

Cream the sugar and margarine together. Mix in the eggs and vanilla. Fold in the whipped cream. 
Spread in the graham cracker shell and refrigerate 2 hours. For the topping, fold together the 
whipped cream, chopped pecans, crushed pineapple and gelatin. Spread on top of pie. 

Luby's Frosted Lime Congeal 

Serves 12 

2 (2.5 ounces each) packages lemon gelatin 
2 (2.5 ounces each) packages lime gelatin 
2 1/2 cups boiling water 
1 1/4 cups mayonnaise (don't use low-calorie) 
1 1/2 cups whole milk 
1 pound large-curd cottage cheese 
1/2 cup medium pecan pieces (slightly chopped) 
2 1/2 cups drained crushed pineapple 

Put gelatin in bowl. Add boiling water and stir until dissolved. In separate container, 
whisk together mayonnaise and milk until smooth. Pour into the gelatin.  Fill a large bowl 
halfway with ice. Put bowl with gelatin mixture into the bowl with ice; push bowl down so 
its sides are surrounded by ice. Stir occasionally. When gelatin mixture has thickened 
slightly (half set), add cottage cheese, pecans and crushed pineapple. Pour into individual 
molds or lightly greased bundt or tube pan. Let set in refrigerator overnight. 

Luby's Mexican Chef Salad 

Makes 6 Servings 

1 pound lean ground beef 
1/4 cup chopped onion 
1 tablespoon chili powder 
1 tablespoon ground cumin 
1 teaspoon salt 
1 teaspoon pepper 
1 teaspoon garlic powder 
4 cups gently packed romaine lettuce, cut or torn into bite-size pieces 
1 cup rinsed and drained canned kidney beans 
1 cup (4 ounces) shredded American cheese 
1/2 cup slivered onion 
1/4 cup sliced ripe olives 
1 bottle (8 ounces) Thousand Island dressing 
1 to 2 cups tortilla chips, as desired 
1/2 cup cherry tomato halves 

1. In a 10-inch skillet, brown ground beef with onion, chili powder, cumin, salt, 
pepper and garlic powder. Drain. Cover and refrigerate at least 2 hours. 

2. In large bowl, combine romaine, beans, cheese, onion and olives. Add 3/4 cup of the 
ground beef mixture and toss lightly to mix evenly. Drizzle with salad dressing. 

3. Garnish with chips, tomatoes and remaining ground beef mixture. 

Grilled chicken Caesar salad ( Luby’s Inc.) 

Caesar Dressing 

1/2 cup thawed frozen egg substitute 
1/4 cup shredded Romano cheese 
1/4 cup Dijon-style mustard 
3 tablespoons vegetable oil 
1 tablespoon white vinegar 
1 tablespoon minced garlic 
1 1/2 teaspoons Worcestershire sauce 
Dash of pepper 

Salad: 

4 boneless skinless chicken breast halves 
1/4 cup bottled Italian dressing 
1 1/2 pounds romaine lettuce, torn or cut into bite-size pieces (about 6 cups) 
1 cup croutons 
1/2 cup shredded Romano or Parmesan cheese 
8 cherry tomatoes, halved 
4 mild Italian peppers 

Dressing: In small bowl, whisk together dressing ingredients until well blended. Refrigerate. 

Salad: In a gallon-size plastic bag, pour ½ cup of Caesar dressing. Add chicken and Italian dressing; 
squeeze out air and close bag securely. Refrigerate at least 4 hours or overnight, turning bag occasionally. 
Refrigerate remaining Caesar dressing separately. 

Take chicken out of bag and place on grill over hot coals or on a broiler pan in the oven. 
Discard dressing mixture in bag. Grill or broil chicken about 5 minutes on each side or until 
cooked through. Refrigerate 20 minutes; then cut chicken crosswise into ¼-inch slices. 

Arrange lettuce on 4 plates. One each plate, layer 1/4 cup croutons, 2 tablespoons cheese, 
4 cherry tomato halves and chicken slices. Garnish with peppers and remaining Caesar dressing. 

Luby's French Baked Squash 

4 cups yellow squash, cut -inch thick (remove neck and use only heart of squash) 
4 cups zucchini, cut -inch thick 
3 slices bacon 
1 red onion, thinly sliced 
1 can cream of celery soup 
? cup diced, drained pimentos 
Salt and pepper to taste (about teaspoon each) 
? cup grated Parmesan cheese 

Boil squash in water until tender (do not overcook). Cook bacon in skillet; remove to paper towel and chop; 
save bacon grease. Saute onions in bacon grease. Add chopped bacon, cream of celery soup, pimentos, 
salt and pepper and heat. Drain squash and add to mixture. Mix and place in casserole dish. 
Sprinkle Parmesan cheese on top and bake at 350 degrees 30 minutes or until hot. Remove and sprinkle with 
extra Parmesan cheese

Note: in some locations, a casserole of this description was topped with crushed crackers or Fritos. 

Luby's Baked Acorn Squash With Yams & Meringue 

Squash and Filling: 
4 acorn squash 
1/2 cup packed brown sugar 
2 tablespoons butter or margarine 
2 1/2 cups drained and mashed canned yams 
1/2 teaspoon vanilla 
1/4 teaspoon ground nutmeg 
Meringue: 
8 extra-large egg whites 
1/4 teaspoon cream of tartar 
1/2 cup granulated sugar 

Heat oven to 350 degrees. Halve and seed squash. Trim bottom so squash will sit flat. Place cut side down 
in a shallow baking pan. Bake 30 minutes. Turn cut side up and sprinkle each squash half with 1 tablespoon 
brown sugar. Continue baking 20 to 30 minutes, or until almost tender. 

In small saucepan, melt butter. Add yams, vanilla and nutmeg. Cook over medium-low heat, stirring frequently, 
until hot. Spoon evenly into squash. 

For meringue, in large bowl, beat egg whites and cream of tartar until soft peaks form. Add sugar, a tablespoon 
at a time, beating constantly until stiff peaks form. Using pastry bag or spoon, pipe or spoon about 1/3 cup meringue 
onto center of squash. Sprinkle with additional nutmeg. 

Bake 12 to 15 minutes, or until meringue is lightly browned. 

Meringue tips: Separate eggs carefully. A single speck of yolk can prevent egg whites from forming stiff peaks. 
Eggs are easier to separate when cold. Allow egg whites to come to room temperature before beating. They will beat up 
higher and lighter.

Garlic Linguine 

1/2 lb. linguine 
2 T. virgin olive oil 
1 T. minced garlic 
1 T. dried basil leaves, crushed 
1 T. dried oregano leaves, crushed 
1 t. dried thyme leaves, crushed 
2 cups diced tomatoes 

Cook linguine according to package directions. Drain. While linguine is cooking, heat oil in a large saucepan. 
Add garlic and cook 2 minutes, stirring constantly. Add basil, oregano, and thyme. Add linguine. Heat through, 
stirring frequently. Fold in tomatoes.

Chicken Piccata With Angel Hair Pasta 

Chicken: 1 cup water 
1/2 cup fresh lemon juice 
6 boneless, skinless chicken breast halves 
2 extra large-eggs 
1 cup all-purpose flour 
1 t. salt 
1/2 t. pepper 
3/4 cup (1-1/2 sticks) butter or margarine 

Sauce & Pasta: 
1 cup Chardonnay wine 
1 cup chicken broth 
1 cup sliced mushrooms 
2 t. seasoned salt 
1 t. garlic powder 
1-1/4 cups drained, canned artichoke hearts, cut in half 
2/3 cup fresh lemon juice 
2 T. cornstarch 
2 T. water 
2 T. butter or margarine 
2 t. chopped fresh parsley 
1-1/2 t. dried basil leaves 

1/2 lb. angel hair pasta 
1 t. vegetable oil 

For chicken: In a gallon-size plastic bag, combine water and lemon juice. Add chicken, squeeze out air, 
and close bag securely. Refrigerate 1 hour, turning bag occasionally. 

In a shallow bowl, beat eggs until well blended. In a separate bowl, mix flour, salt and pepper. 
Remove chicken from bag and discard marinade. Dip chicken pieces into egg mixture, then into flour mixture, 
coating evenly. 

In a large skillet over medium heat, melt butter. Add chicken and cook about 5 minutes on each side or 
until lightly browned and cooked through. Keep warm. 

For sauce: In a medium saucepan, cook wine over medium-high heat until about 1/3 of the wine has evaporated. 
Add broth, mushrooms, salt and garlic powder. Simmer 4 to 5 minutes, stirring frequently. Add artichokes and 
lemon juice. Continue simmering for 2 minutes. 

In a custard cup or small bowl, mix cornstarch and water until the cornstarch is completely dissolved. 
Add to sauce mixture, stirring constantly. Continue cooking, stirring constantly, 1 minute or until thickened. 
Remove from heat. Add , parsley and basil, mixing until the butter melts. butter

Cook pasta according to package directions, adding oil to cooking water. Drain. 
Arrange on serving platter and top with chicken and sauce. 

Seafood Gumbo 

1/2 gallon chicken broth 
1 cup bell peppers, chopped 
1 cup celery, chopped 
1 cup onion, chopped 
14 ounces crushed tomatoes 
14 ounces tomato sauce 
1/2 pound haddock, chopped into small pieces 
1/2 pound crab 
1 tablespoon gumbo file 
1 teaspoon oregano 
1 teaspoon salt 
1 teaspoon pepper 
2 cups rice, cooked 
2 cups cut okra, fresh or frozen 

Roux: 
2 cups flour 
1 cup solid vegetable shortening 

To make the roux: In a thick, heavy skillet, melt the shortening. Add flour. 
Stir constantly over very low heat approximately 10 minutes. Flour will make a paste 
and turn a light brown. Do not burn the roux or it will become bitter and lose its thickening power! 

In a large pot bring the chicken broth to a boil. Add all the chopped vegetables, crushed tomatoes and tomato sauce,
haddock and crab and seasonings. (Unlike many gumbos, the file powder is added early in this recipe.) 
Bring to a boil again. Add 2 cups hot broth to roux a little at a time, stirring until smooth. Add the roux to the 
gumbo for thickening. Add cooked rice and cut okra. Simmer for 30 minutes. Makes 10 bowls. 

Luby's Giblet Gravy 

Turkey Broth: 
1-1/2 gallons water 
1 small onion 
1 cup celery leaves 
All the bones from a 14-pound turkey 

Gravy: 
3/4 pound chicken giblets 
1-1/4 gallons rich Turkey Broth 
2 tablespoons salt 
Pinch white pepper 
3 cups flour mixture (made with 1-1/4 cups water and 1-3/4 cups flour, mixed well) 
Yellow food coloring, as needed 
3 extra-large eggs, hard cooked 

To make Turkey Broth: Place water, onion, celery leaves and turkey bones in large, heavy pot; bring to boil and 
cook 1-1/2 hours. Strain broth. (Note: Broth must be used either immediately or the next day. If broth is to be 
used the next day, cover container, chill it quickly by immersing it in a larger pan of ice, and refrigerate 
until ready to use the next day.) 

To make Gravy: Place giblets in a pot with enough water to cover and simmer for 1 hour, or until tender. 
Remove from water, allow to cool slightly, then remove tough center membrane; slice giblets 1/4- inch thick or chop. 
Set aside. 

Place prepared Turkey Broth in large, heavy pot. Bring to a boil and season with salt and pepper. 
Add flour mixture to gravy while stirring constantly with a hand-held wire whip. Add food coloring gradually 
until desired color is attained. Slice eggs and combine with sliced giblets. (These ingredients need to be 
heated separately or boiled in the gravy to keep their temperature and that of the gravy at a safe level.) 
Add eggs and giblets to gravy. Taste and add more salt and pepper if needed. 

Makes 1-1/4 gallons (20 cups) gravy.

Luby's Bread Pudding With Lemon Sauce 

Cinnamon Sugar: 
6 tablespoons granulated sugar 
2 tablespoons ground cinnamon 

Pudding: 
3 cups milk 
7 extra-large eggs 
3/4 cup granulated sugar 
1/2 teaspoon vanilla 
8 slices homestyle white bread, torn into 1/2-inch pieces 
1/4 cup raisins 

Lemon Sauce: 
3/4 cup granulated sugar 
1/2 cup fresh lemon juice 
2 tablespoons cornstarch 
1 1/2 tablespoons water 

Cinnamon Sugar: In small mixing bowl, combine sugar and cinnamon and set aside. 

Pudding: In large mixing bowl, whisk together milk, eggs, sugar and vanilla until well blended. 
Add bread and stir until all bread is coated with milk-egg mixture. Set aside 20 minutes or until 
liquid is absorbed. Add cinnamon mixture and stir to incorporate. Stir in raisins. 

Preheat oven to 350 degrees. Pour pudding mixture into a 2-quart baking dish, cover with foil and 
bake 45 minutes. Remove foil, return to oven, and continue baking 10 minutes.

Lemon Sauce: In a small saucepan, combine sugar and lemon juice. Mix well. Bring to a boil over 
medium heat. Place cornstarch in a small bowl, add water and mix to dissolve cornstarch (food color, 
if desired, should be added at this point). Add cornstarch mixture to saucepan, stirring constantly, 
as mixture thickens. 

Cut bread pudding into squares and top with lemon sauce. Yields 8 servings.

Luby's Eggplant Corn Casserole 

Ingredients 
4 medium eggplant, peeled and diced into 1-inch chunks 
1 (10-ounce) can cream-style corn 
1 (10 3/4-ounce) can cream of mushroom soup 
1/2 cup diced white onion 
1/3 cup diced green bell pepper 
1/3 cup diced celery 
2 tablespoons diced red bell pepper or 2 tablespoons pimentos, drained 
1/3 cup bacon bits 
1/4 cup finely chopped jalapeños 
Salt, to taste 
Pepper, to taste 
2 cups crumbled prepared cornbread (recipe accompanies) 
1 cup shredded American cheese 

Directions 
Boil diced eggplant in large pot of salted water 5 minutes. Drain well. 

Heat oven to 350 degrees. Combine eggplant, corn, mushroom soup, onion, green bell pepper, celery, 
red bell pepper or pimentos, bacon bits, jalapeños, salt and pepper. Add 2 cups crumbled corn bread 
and mix well. (Mixture should have the consistency of a dressing.) 

Grease 9-by-13 baking pan or spray with nonstick cooking spray. Pour mixture into pan; cover and 
bake 25-30 minutes. Remove cover; sprinkle top with shredded cheese and put back in oven until cheese 
has melted

Luby's Corn Bread 

Ingredients 
1 cup whole milk 
1 cup buttermilk 
2 extra-large eggs 
1/4 cup corn oil 
2 tablespoons sugar 
1 teaspoon salt 
1 tablespoon baking powder 
2 cups cornmeal (yellow or white) 
2/3 cup flour 

Directions 

Heat oven to 425 degrees. Grease 8-by-8-inch baking pan and set aside. 

Place milk, buttermilk, eggs and oil in mixing bowl and beat at medium speed 1 minute. Add sugar, salt, 
baking powder, cornmeal and flour until well blended. Pour into prepared pan and bake 20-25 minutes, 
or until knife inserted in center comes out clean. Use 2 cups in eggplant recipe; reserve remainder 
for another use.

Pecan Pie From Luby's 

1 cup granulated sugar 
1 cup light corn syrup 
2 tablespoons butter or margarine 
1 teaspoon vanilla 
3 extra large eggs, lightly beaten 
1 cup chopped pecans 
1 unbaked quick pie shell. 

Heat oven to 350 degrees. In medium saucepan, combine sugar, corn syrup, butter and vanilla. 
Bring to boil over medium heat. Reduce heat and simmer uncovered 6 minutes, stirring constantly. 
Remove from heat and cool to room temperature. Add eggs and mix until well-blended. Place pecans 
in pie shell. Pour sugar mixture over pecans, then bake 1 hour. 

Jeff Davis Pie from Luby's in San Antonio

1 9-inch unbaked pie shell 
1/4 cup pecans 
1/4 cup coconut 
1/4 cup raisins 
1/4 cup flour 
2 cups sugar 
1/2 cup butter, melted 
1/2 teaspoon vanilla 
1 cup milk 
4 eggs 
Pinch of salt 

Preheat oven to 350 degrees. In bottom of pie shell sprinkle pecans, coconut and raisins. 
Mix remaining ingredients together and pour on top. Bake 45 minutes or until pie is baked and just set.

Luby's Salmon Croquettes 
Serves 18 
1 1/4 pounds canned pink salmon (bones and skin removed) 
1 1/4 pounds cooked haddock or cod 
1 1/4 pounds potatoes, boiled and shredded or diced 
1 jumbo white onion, peeled and shredded
2 extra-large eggs 
3/4 tablespoon paprika 
1/2 pound crushed saltine crackers 
Breading: 1/2 pound all-purpose flour 
1 1/2 cups buttermilk 
3 eggs 
1 1/8 pounds crushed saltine crackers 
Vegetable oil, for deep frying 

Place canned salmon and juice in large mixing bowl. Discard any 

Flake haddock or cod and add to salmon. Add the potatoes and onions. Add the eggs, paprika and crackers; mix well. 
Mold into 4 1/2-ounce portions. Dust croquettes in flour. 

Whip eggs and buttermilk with a fork until well-blended. Dip the flour-dusted croquettes in the buttermilk mixture. 
Place the croquettes into crackers and fluff crackers around the salmon. Avoid pressing the crumbs into the croquettes. 

Deep-fry at 300 degrees for 7 minutes. 

Stuffed Baked Potatoes 

4 medium baking potatoes 
Vegetable oil 
6 slices bacon, crisply cooked and crumbled 
1/4 c. sour cream 
2 T. butter or margarine 
2 T. thinly sliced green onions with tops 
1 t. salt 
1/2 t. white pepper 
1 c. (4 oz.) shredded American cheese 

Heat oven to 350 degrees. Scrub potatoes and let dry. Lightly coat with oil and place in shallow baking pan. 
Bake 1 hour or until tender. Remove from oven. Cut in half lengthwise. Using a large spoon, scoop out insides of potatoes, 
leaving 1/3-inch shell. In large bowl, combine insides of potatoes, bacon, sour cream, butter, green onions, salt and pepper. 
Mash with hand-held potato masher until smooth. Spoon into potato shells. Place in shallow baking pan and cover with foil. 
Bake 20-25 minutes or until hot. Remove foil and sprinkle with cheese. Continue baking 2 minutes or until cheese melts. 
Makes 8 side-dish servings or 4 main-dish servings. 

Fresh Green Beans With German Sauce 

Beans: 
2 quarts water 
2 ounces salt pork OR ham bone 
1 tablespoon salt 
2 pounds green beans, ends trimmed 

German Sauce: 
3/4 pound bacon, diced 
1/2 cup chopped onion 
1/2 cup chopped green bell pepper 
3 cups whole milk 
1 cup whipping cream 
1/3 cup cornstarch 
1/3 cup cold water 
Dash ground nutmeg 
Dash salt 
Dash ground black pepper 

To make the beans: In a large saucepan, bring water, salt pork and salt to a boil. Reduce heat, cover and simmer 20 minutes. 
Add beans and simmer, uncovered, 10 to 15 minutes or until tender. Drain, discarding salt pork. 

To make the German Sauce: In a large skillet, cook bacon until crisp. Remove with slotted spoon and reserve. 

Add onion and green pepper to bacon drippings. Cook and stir over medium heat until tender. 

In a medium saucepan, heat milk and cream just to a boil. 

In a small bowl, mix cornstarch and water until cornstarch is dissolved. Gradually add to hot milk mixture, stirring constantly. 
Continue cooking, stirring constantly, until mixture thickens. Stir in vegetables, half the reserved bacon and seasonings. 
Spoon sauce over beans and garnish with remaining bacon. Makes 8 servings. 

Chicken Enchiladas With Tampico Sauce, from Luby's Inc.

Tampico Sauce: 6 cups chicken broth, 1 cup chopped onion, 1 cup chopped green bell pepper, 1/4 cup picante sauce, mild or hot. 
Salt and pepper to taste 2/3 cup cornstarch 2 cups (8 ounces) shredded American cheese 

Enchiladas: Vegetable oil, 16 (6-inch) corn tortillas, 6 cups diced cooked chicken, 1 1/2 cups (6 ounces) shredded Monterey Jack cheese, 
divided. Use 1 cup sour cream, 1/2 cup chopped onion, 1 tablespoon seasoned salt, 1 teaspoon chili powder, 1/2 teaspoon ground cumin, 
1/2 teaspoon garlic powder 1/2 cup (2 ounces) shredded American cheese 

To make the Tampico Sauce: In a large saucepan, combine broth, onion, green pepper, picante sauce, salt and pepper. 
Bring to a boil over medium heat. 

In a small bowl, mix cornstarch and cold water until cornstarch is dissolved. Gradually add to sauce, stirring constantly. 
Reduce heat and continue cooking 5 minutes. Add cheese and stir until cheese melts. Remove from heat. 

To make the Enchiladas: Heat oven to 350 degrees. In a small skillet, heat about 1/2 inch oil until hot but not smoking. 
Quickly fry each tortilla to soften, about 2 seconds on each side. Drain on paper towels. 

In a large bowl, combine chicken, 1 cup of the Monterey Jack cheese, sour cream, onion, seasoned salt, chili powder, 
ground cumin and garlic powder. Mix well. Spoon a scant 1/2 cup of the mixture down the center of each tortilla. 
Roll up and place, seam side down, in 2 (11-by-7-inch) baking dishes. Top with sauce. Cover with foil. 
Bake 10 minutes or until hot. Remove foil. Sprinkle with remaining Monterey Jack and American cheeses. 
Bake 2 minutes more or until cheese melts. Makes 8 servings. 

Flan (Caramel Custard) 
Caramel Sauce: 11/4 cups granulated sugar, divided use 1 cup water 

Custard: 31/3 cups milk 7 extra-large eggs 3/4 cup granulated sugar 1/2 teaspoon vanilla extract 

Heat oven to 375 degrees. To make the Caramel Sauce: Heat a heavy, 10-inch skillet over medium heat. 
Evenly sprinkle half the sugar into skillet. As sugar melts, gradually add remaining sugar, stirring constantly, 
until it turns a rich amber color. Gradually add water, stirring constantly. Bring to a boil. Reduce heat and 
simmer 5 to 7 minutes, stirring constantly. Remove from heat and cool to room temperature.
 
To make the Custard: In a large bowl, whisk together milk, eggs, sugar and vanilla until well blended. 
Place about 1 1/2 teaspoons of the sauce in bottom of each of 8 custard cups. Pour 3/4 cup custard mixture into 
each cup and place in a large baking pan. Fill pan with enough water to reach halfway up sides of custard cups. 

Bake 35 minutes or until a knife inserted in center comes out clean. Refrigerate at least 2 hours. 
Run a small sharp knife around edge of each cup. Holding small serving dish on top, invert cup, 
shake to loosen custard and remove cup. Makes 8 servings. Recipe from Luby's Inc.

Sweet Potato Pie 

1 can (11/2 cups) sweet potatoes, mashed 
1 can (12 ounces) evaporated milk 
1 cup sugar 
3 extra-large eggs, slightly beaten 
1/2 teaspoon cinnamon 
1/2 teaspoon nutmeg 
Dash of salt 

Mix together sweet potatoes and evaporated milk. Mix in sugar, then mix in beaten eggs. 
Add cinnamon, nutmeg and salt; stir. Pour into pie shell and bake at 350 degrees for 50 minutes. 

Crab-Filled Cod Almondine 

1 T. butter or margarine 
2 T. chopped onion 
2 T. chopped celery 
1 T. chopped green bell pepper 
1/2 lb. crab meat, flaked 
1 extra-large egg 
1 T. Dijon-style mustard 
1 T. hot pepper sauce 
1/4 . salt 
Dash EACH garlic powder, ground nutmeg and pepper 
6 (7-oz. each) cod fillets 
2/3 cup all-purpose flour 
3/4 cup mayonnaise 
3 T. lemon pepper seasoning 

Topping: 2 cups fine, dry bread crumbs 
1/2 cup toasted, sliced almonds 
1/4 cup (1./2 stick) butter or margarine, melted 
Fresh parsley and lemon wedges 

For filling: In a small saucepan over medium heat, melt butter. Add onion, celery and bell pepper. 
Cook, stirring frequently, 2 minutes. Drain butter and let vegetables stand until cool. 

In a medium bowl, combine the vegetables, crab meat, egg, mustard, pepper sauce, salt, garlic powder, 
nutmeg and pepper. Mix well. 

For fish: Heat oven to 350 degrees. Lightly grease a shallow baking pan large enough to hold fish 
in a single layer. Coat fish with flour, shaking off excess. Spread mayonnaise evenly over fish and 
sprinkle with lemon pepper. Place in baking pan. Divide filling in 6 portions. Shape each to form a 
3 by 1-1/2 inch rectangle and place on fish. 

For topping: Combine the crumbs, almonds and butter. Mix well. Sprinkle evenly over filling, pressing lightly. 
Carefully pour water around fish to 1/8-inch depth. Bake 20 to 22 minutes or until fish flakes when tested 
with a fork. Garnish with parsley and lemon. Serves 6.

Hearty Vegetable Soup 

6 cups beef broth 
1 can (15-ounces) tomato sauce 
1 can (14 1/2 ounces) whole peeled tomatoes, chopped with juice 
1 1/2 cups diced carrots 
1 cup diced potatoes 
1 cup diced celery 
1/2 cup diced onions 
1 small clove garlic, minced 
1/4 teaspoon freshly ground black pepper 
1 cup cabbage, cut into 1/2-inch squares 
1 cup zucchini or yellow squash, cut into 1/4-inch slices 
1 can (8-ounces) cut green beans 
1 can (8-ounces) whole kernel corn 
Salt, as needed 
1 tablespoon chopped fresh parsley 

In a large saucepan, combine all ingredients except cabbage, zucchini, green beans and corn. Bring to a boil. 
Reduce heat, cover and simmer 20 minutes. Add remaining vegetables and simmer 10 minutes. Salt to taste. 
Garnish with fresh parsley.

Luby's Cucumbers With Vinegar and Oil 
4 cups sliced cucumbers, cut 1/4 inch thick 
1/2 cup sliced green onions, cut 1/8-inch thick 
1 cup green bell pepper strips, cut 1/4-by-1-1/2-inches wide 
1/2 cup "boiler" onion rings, cut 1/4 inch thick 

Dressing: 
1 cup vinegar 
1/3 cup salad oil 
1 cup ice water 
1/2 cup pickle juice (I used dill pickle juice) 
1/2 teaspoon salt 
1 teaspoon pepper 

Garnish: 
1 cup cherry tomato halves 

Wash, peel and slice cucumbers. Slice green onions. Wash green bell pepper; remove stem and seeds; slice. Cut onion into rings. 

To make dressing, whisk together vinegar, oil, water, pickle juice, salt and pepper in a large bowl. 

Lightly toss cucumbers, green onions, bell peppers and onions with dressing to taste. If any dressing is left over, 
it can be refrigerated and used within a week. Refrigerate to chill. Garnish with cherry tomato halves. 

Makes 8 servings. 

All my best,
Gwen. 

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