___-- ------------------- ------------------------------------------- 1-1/2 lbs lean ground beef 1/2 cups onion, chopped 2 tsps garlic powder 1-1/2 tsps salt 1 tsp pepper 8 cups beef broth or bouillon 2 cans (14.5 ozs ea) whole peeled tomatoes 3 Tbsps chili powder 1 Tbsps PLUS 1-1/2 tsps paprika 1 Tbsp ground cumin 1/3 cup cornstarch 1/3 cup water FOR THE SAUCE: In a large saucepan or Dutch oven, brown the ground beef with the 1/2 cup of onion, the garlic powder, salt, and pepper. Drain. Add the broth/bouillon, tomatoes, chili powder, paprika, and cumin. Mix well, breaking up the tomatoes with a large spoon. Bring to a boil. Reduce the heat and simmer uncovered for 1 hour. In a small bowl, mix the cornstarch and water until the cornstarch is completely dissolved. Gradually add the mixture to the chili sauce, stirring constantly. Continue cooking for 5 minutes. FOR THE ENCHILADAS: Preheat the oven to 350 degrees F. In a small skillet, heat about 1/2-inch of oil until hot but not smoking. Quickly fry each tortilla in the oil to soften, about 2 minutes on each side. Drain on paper towels. In a large bowl, combine the cheddar cheese and the 1 cup of onion. Mix well. Spoon 1/3 cup of the cheddar cheese mixture down the center of each tortilla. Roll up and place seam side down in two 11 x 7-inch baking dish. Top with chili sauce. Cover with foil. Bake 10 minutes or until hot. Remove the foil. Sprinkle with American cheese. Continue baking for 2 minutes or until the cheese melts. Makes 8 servings. TIP: You may substitute American cheese for the cheddar cheese. Recipe: "Luby's Cafeteria 50th Anniversary Recipe Collection" (Luby's Cafeterias, Inc., $9.95) [>Be Seeing You -- DPileggi --- Maximus/2 2.02 * Origin: The Fireside, Houston, Texas (713)496-6319 (1:106/114) --------------- FIDO MESSAGE AREA==> TOPIC: 190 INTER. COOKING Ref: DFM00001Date: 11/17/96 From: DAVID PILEGGI Time: 09:17am \/To: PUBLIC (Read 6 times) Subj: R-Luby'S-Maindish.002 LUBY'S CHICKEN FRIED STEAK Qty Measurement Ingredient ___-- ------------ -------------------------------------------------- 3 extra-large eggs 1 cup milk 1 tsp salt 1 tsp seasoned salt 1/2 tsp pepper 3 cups all-purpose flour 2-1/2 lbs round steak, cut 1/2-in thick, in 8 serving pieces vegetable oil In a shallow bowl, whisk together the eggs, milk, salt, seasoned salt, and pepper until well blend. In another shallow bowl, place the flour. Pound the meat with a meat mallet to 1/4-inch thickness. Coat the meat with the flour, shaking off the excess. Dip into the egg mixture, then again into the flour, coating evenly. In a large skillet, heat about 1/8-inch oil oven medium heat. Add the steak and cook for 3 to 4 minutes on each side or until browned and cooked through. Makes 8 servings. Recipe: "Luby's Cafeteria 50th Anniversary Recipe Collection" (Luby's Cafeterias, Inc., $9.95) [>Be Seeing You -- DPileggi --- Maximus/2 2.02 * Origin: The Fireside, Houston, Texas (713)496-6319 (1:106/114) --------------- FIDO MESSAGE AREA==> TOPIC: 190 INTER. COOKING Ref: DFM00002Date: 11/17/96 From: DAVID PILEGGI Time: 09:32am \/To: PUBLIC (Read 6 times) Subj: R-Luby'S-Maindish.003 LUBY'S MEAT LOAF Qty Measurement Ingredient ___-- ------------ -------------------------------------------------- 2-1/2 lbs lean ground beef 3/4 lb lean ground pork 3 extra-large eggs, lightly beaten 3/4 cup onion, diced 3/4 cup celery, diced 1/2 cup green bell pepper, cored, seeded, and diced 2/3 cup tomato juice 1/3 cup evaporated milk 1/4 cup saltine cracker crumbs 1 tsp pepper 1/2 tsp garlic powder 1/2 tsp salt Preheat the oven to 350 degrees F. Lightly grease a large shallow baking pan. In a large bowl, combine all of ingredients. Mix well. In the baking pan, firmly shape the meat mixture into a 7 x 3-1/2 x 3-1/2-inch loaf. Cover loosely with aluminum foil. Bake in the preheated oven for 1 hour. Remove the foil and continue baking for 5 minutes more. Makes 8 servings. TIP: For easy slicing, let the meat loaf stand at room temperature for 10 minutes after baking. Try this meat loaf topped with Luby's Barbecue Sauce (see recipe -- SAUCE.001). Recipe: "Luby's Cafeteria 50th Anniversary Recipe Collection" (Luby's Cafeterias, Inc., $9.95) [>Be Seeing You -- DPileggi --- Maximus/2 2.02 * Origin: The Fireside, Houston, Texas (713)496-6319 (1:106/114) --------------- FIDO MESSAGE AREA==> TOPIC: 190 INTER. COOKING Ref: DFM00003Date: 11/17/96 From: DAVID PILEGGI Time: 09:33am \/To: PUBLIC (Read 6 times) Subj: R-Luby'S-Maindish.004 LUBY'S BEEF STEW Qty Measurement Ingredient ___-- ------------ -------------------------------------------------- 2-1/2 lbs lean beef chuck, cut into 3/4-in cubes 1/3 cup all-purpose flour 1/4 cup onion, chopped 1 Tbsp PLUS 1-1/2 tsps salt 1-1/2 tsps pepper 2 Tbsps vegetable oil 7 cups beef broth 4 cups carrots, peeled and cut into 1-in pieces 16 small new potatoes, peeled 12 small white boiler onions, peeled 3/4 cup all-purpose flour 1/2 cup water 1 Tbsp browning and seasoning sauce In a large bowl, sprinkle the meat with the 1/3 cup of flour and toss lightly to coat evenly. Add the onions, salt, and pepper and toss to coat evenly. In a large saucepan or Dutch oven, heat the oil over medium-low heat. Add the meat and cook for 15 minutes or until the meat begins to brown, stirring 2 or 3 times during the cooking. Add the broth and bring to a boil. Reduce the heat, cover, and simmer for 20 minutes. Add the carrots and simmer for 5 minutes. Add the potatoes and to simmer for another 10 minutes. Add the onions and continue to simmer for 10 minutes longer. In a small bowl, whisk together the 3/4 cup of flour and the water until the flour is completely dissolved and the mixture is smooth. Gradually add to the stew, stirring constantly. Continue the cooking, uncovered, for 5 minutes or until the meat is tender. Stir in the browning/seasoning sauce. Makes 8 servings. TIP: Boiler onions are small white onions, and may not always be available in supermarkets. If you can not find them, small yellows onions, about 1-1/4 inch in diameter, make a suitable substitute. Recipe: "Luby's Cafeteria 50th Anniversary Recipe Collection" (Luby's Cafeterias, Inc., $9.95) [>Be Seeing You -- DPileggi --- Maximus/2 2.02 * Origin: The Fireside, Houston, Texas (713)496-6319 (1:106/114) --------------- FIDO MESSAGE AREA==> TOPIC: 190 INTER. COOKING Ref: DFM00004Date: 11/17/96 From: DAVID PILEGGI Time: 09:36am \/To: PUBLIC (Read 6 times) Subj: R-Luby'S-Maindish.005 LUBY'S ITALIAN STYLE CUTLETS Qty Measurement Ingredient ___-- ------------------------ -------------------------------------- 8 (4 oz ea) cube steaks 1 cup milk 2 extra-large eggs 2 cups fine, dry bread crumbs 1 Tbsp Romano or Parmesan cheese, grated 1 Tbsp dried basil leaves 1 Tbsp dried parsley flakes 1 cup all-purpose flour 8 slices (1 oz ea) mozzarella cheese SAUCE: ___-- ------------------------ -------------------------------------- 1/4 cup olive oil 1/2 cup onion, chopped 1 clove garlic, minced 3 cans (14.5 to 16 oz ea) whole peeled tomatoes 3 cans (8 oz ea) tomato sauce 1/4 cup green bell pepper, cored, seeded, and chopped 1-1/2 tsps dried rosemary leaves 1-1/2 tsps dried oregano leaves 1/2 tsp salt dash pepper 1 cup onion, cut into 3/4-in pieces 1 cup green bell pepper, cored, seeded, and cut into 3/4-in pieces TO PREPARE THE SAUCE: In a large saucepan or Dutch oven, heat the oil over medium-low heat. Add the chopped onions and garlic. Cook for 3 minutes, stirring frequently. Add the tomatoes and their juice, breaking up the tomatoes with a large spoon. Add the tomato sauce, chopped green bell pepper, rosemary, oregano, salt, and pepper. Bring to a boil. Reduce the heat to a simmer. Simmer, uncovered, for 1 hour. Add the 1 cup of onion and the 1 cup of green bell pepper. Continue simmering for 10 minutes or until the vegetables are tender. TO PREPARE THE CUTLETS: While the sauce simmers, preheat the oven to 325 degree F. Lightly grease a shallow baking pan large enough to hold the 8 cutlets in a single layer. In a shallow bowl, whisk together the milk and eggs until well blended. In a separate shallow bowl, mix the bread crumbs, cheese, basil, and parsley. Coat each cutlet with the flour, shaking off any excess. Dip the cutlet into egg mixture, and then into the bread crumb mixture, coating evenly. Place the breaded cutlets in the baking pan. Bake in the preheated oven for 15 to 20 minutes or until cooked through. Top each piece with a slice of the cheese. Continue baking for 1 minute more or until the cheese melts. Serve with the sauce. Makes 8 servings. TIP: You may substitute top sirloin or flank steak cut 1/2-inch thick and tenderized with a meat mallet to a 1/4-inch thickness for the cube steak. Recipe: "Luby's Cafeteria 50th Anniversary Recipe Collection" (Luby's Cafeterias, Inc., $9.95) [>Be Seeing You -- DPileggi --- Maximus/2 2.02 * Origin: The Fireside, Houston, Texas (713)496-6319 (1:106/114)