Lubys Cafeteria Old Fashioned Egg Salad Recipes
OLD-FASHIONED EGG SALAD
Here's a pared-down version of a classic egg salad recipe. You can also add a little cream cheese for an extra-creamy spread. -Linda Braun, American Egg Board, Park Ridge, Illinois
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 3 servings.
Number Of Ingredients 7
Steps:
- In a large bowl, combine mayonnaise, lemon juice, onion, salt and pepper. Stir in eggs and celery. Cover and refrigerate until serving.
Nutrition Facts : Calories 294 calories, Fat 25g fat (5g saturated fat), Cholesterol 431mg cholesterol, Sodium 438mg sodium, Carbohydrate 3g carbohydrate (2g sugars, Fiber 0 fiber), Protein 13g protein.
LUBY'S CAFETERIA OLD-FASHIONED EGG SALAD
For fans of cafeteria cuisine. Cooking time for hard boiled eggs not included in preparation time. From Luby's 50th Anniversary Recipe Collection cookbook.
Provided by Molly53
Categories Greens
Time 10m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- In large bowl, combine lettuce, half the eggs, half the onions, and half the olives.
- Toss lightly.
- Garnish with remaining eggs, onions, and olives.
- Cover and chill.
- In small bowl, mix mayonnaise and French dressing until well blended.
- Drizzle over salad.
Nutrition Facts : Calories 252.9, Fat 19.7, SaturatedFat 3.4, Cholesterol 171.2, Sodium 457.3, Carbohydrate 14.3, Fiber 1.7, Sugar 6.3, Protein 6.3
LUBY'S CAFETERIA GREEN PEA SALAD
From the Luby's Cafeteria 50th Anniversary Cookbook for fans of cafeteria cuisine. The contrasting textures and tangy-sweet taste of this salad make it a hands-down crowd pleaser. Cut cheese, celery, and bell pepper into pea-size pieces to enhance the salad's appearance. Cooking time is chilling time.
Provided by Molly53
Categories Vegetable
Time 17m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- In medium bowl, combine all ingredients. Toss lightly to coat evenly.
- Cover and refrigerate at least 2 hours.
Nutrition Facts : Calories 225.4, Fat 9.9, SaturatedFat 3.8, Cholesterol 18.6, Sodium 299.7, Carbohydrate 25.6, Fiber 6.7, Sugar 9.8, Protein 9.9
LUBY'S CAFETERIA WALDORF SALAD
For fans of cafeteria cuisine, a wonderfully tasty salad. From Luby's 50th Anniversary Recipe Collection cookbook.
Provided by Molly53
Categories Apple
Time 2h10m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- In large bowl, combine apples and next three ingredients ingredients; toss lightly to coat evenly.
- In another bowl, whip cream at high speed with an electric mixer just until stiff peaks form, taking care not to overbeat. Blend in sugar and vanilla.
- Fold into fruit.
- Cover and refrigerate at least 2 hours. Garnish with walnuts.
Nutrition Facts : Calories 148, Fat 8.4, SaturatedFat 2.5, Cholesterol 14, Sodium 118.4, Carbohydrate 19.3, Fiber 2.3, Sugar 12.7, Protein 0.9
LUBY'S CAFETERIA SPAGHETTI SALAD
A copy cat recipe. I haven't tried this one yet. Although at the 4-H District Speech Supper last year, one lady brought a salad similar to this one, but without the cucumbers in it. A person could change the kind of veggies, and probably half the recipe for your family.
Provided by Cullinaryjudge
Categories Spaghetti
Time 30m
Yield 12 serving(s)
Number Of Ingredients 14
Steps:
- 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.
Nutrition Facts : Calories 273.6, Fat 12.2, SaturatedFat 2, Cholesterol 0.4, Sodium 635.7, Carbohydrate 35.6, Fiber 2, Sugar 5.3, Protein 6
LUBY'S CAFETERIA LEMON ICEBOX PIE
One of the most requested recipes from Luby's 50th Anniversary Cookbook. Use real lemons for the very best flavor.
Provided by Molly53
Categories Dessert
Time 2h15m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Preheat the oven to 350°F.
- In medium bowl, combine sweetened condensed milk, egg yolks, lemon juice and lemon peel.
- Mix until well blended.
- Pour into crust.
- Bake 5 minutes.
- Refrigerate at least 2 hours.
- In large bowl, beat egg whites until soft peaks form.
- Add sugar, a tablespoon at a time, beating constantly until stiff peaks form.
- Spread over filling making sure to go to edge of crust.
- Bake 12 to 15 minutes or until lightly browned.
- Refrigerate until served.
Nutrition Facts : Calories 377.6, Fat 14.6, SaturatedFat 5.2, Cholesterol 139.5, Sodium 274.6, Carbohydrate 54.3, Fiber 0.6, Sugar 45.3, Protein 8.9
OLD-FASHIONED EGG SALAD
Who knew what a difference lemon juice makes in egg salad. This is a simple recipe but uber delicious. Recipe courtesy of The Taste of Home Cookbook and Linda Braun of Park Ridge, Illinois.
Provided by AmyZoe
Categories Lunch/Snacks
Time 15m
Yield 3 serving(s)
Number Of Ingredients 8
Steps:
- In a bowl, combine mayonnaise, lemon juice, onion, salt, and pepper.
- Stir in eggs and celery.
- Serve on lettuce leaves or spread on bread.
Nutrition Facts : Calories 236.6, Fat 17.2, SaturatedFat 4.2, Cholesterol 378.1, Sodium 470.6, Carbohydrate 7, Fiber 0.4, Sugar 2.9, Protein 12.9
LUBY'S CAFETERIA CHEESE ENCHILADAS WITH CHILI SAUCE
This recipe comes from Luby's Cafeteria 50th Anniversary Cookbook and is one of their most requested recipes. If you like Tex-Mex, these are a must try! Serve with Spanish rice and refried beans.
Provided by Kim D.
Categories Cheese
Time 1h45m
Yield 8 serving(s)
Number Of Ingredients 18
Steps:
- To make sauce, brown ground beef in a large saucepan or Dutch oven along with the onions, garlic powder, salt and pepper.
- Drain meat on paper towels.
- Return meat to saucepan and add broth, tomatoes, chili powder, paprika and cumin.
- Mix well, breaking up tomatoes with a spoon.
- Bring to a boil.
- Reduce heat and simmer uncovered for one hour.
- In a small bowl, mix cornstarch and water until cornstarch is completely dissolved.
- Gradually add the cornstarch mixture to the chili sauce, stirring constantly.
- Continue cooking sauce for about 5 more minutes.
- For enchiladas, heat oven to 350°F.
- Heat about 1/2-inch vegetable oil in a small skillet, until hot but not smoking.
- Quickly fry each tortilla in hot oil to soften, about 2-4 seconds on each side; drain on paper towels.
- In a large bowl, combine Cheddar cheese and onions.
- Mix well.
- Spoon 1/3 cup cheese mixture down the center of each warm tortilla.
- Roll up and place seam side down into two 11X7-inch baking dishes.
- Top enchiladas with chili sauce.
- Cover each dish with foil.
- Bake for 10 minutes or until hot.
- Remove foil.
- Sprinkle with american cheese and continue baking 2 minutes or until cheese melts.
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