LUBY'S CAFETERIA SPANISH INDIAN BAKED CORN
For fans of cafeteria cuisine. Cooking time is approximate. Source: Luby's Cafeteria, Pasadena, Texas
Provided by Molly53
Categories Corn
Time 30m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350°F.
- In a large skillet over medium heat, cook the bacon until crisp.
- Add the onion, celery and bell pepper.
- Sauté for 2 minutes until low heat.
- Set aside.
- In a medium size pan, melt the 1/4 pound of butter.
- Add the milk, corn, jalapenos, pimentos, salt and sugar.
- Heat the mixture over low heat.
- Add the bacon/vegetable mixture and 1 cup of the corn bread crumbs to the corn mixture.
- Heat well, stirring frequently.
- Transfer the mixture to an 8-inch square x 1 1/2-inch deep pan.
- Moisten the remaining corn bread crumbs with the remaining butter and sprinkle on top of the corn mixture.
- Bake in a preheated oven until the crumbs are light brown.
Nutrition Facts : Calories 292, Fat 21.9, SaturatedFat 11.5, Cholesterol 48.9, Sodium 849.4, Carbohydrate 23.3, Fiber 2.1, Sugar 5.3, Protein 4.6
LUBY'S CAFETERIA BAKED HADDOCK ALMONDINE
Make and share this Luby's Cafeteria Baked Haddock Almondine recipe from Food.com.
Provided by Molly53
Categories Kid Friendly
Time 30m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350°F.
- In small bowl, combine crumbs, almonds and butter; mix well.
- If necessary, add additional melted butter, mixing well, just until crumbs hold together.
- Coat fish with flour, shaking off excess.
- Place skin side down in baking pan large enough to hold in a single layer.
- Spread mayonnaise evenly over fish.
- Sprinkle evenly with crumb mixture, lightly pressing into fish.
- Pour water around fish to a 1/8 inch depth, taking special care to pour the thinnest layer of water possible around the fish so you don't wet the topping.
- This step helps to ensure that the fish cooks up moist and tender.
- Bake 20 minutes or until fish flakes when tested with fork.
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