+luby's recipes?

Question

recipe for salisbury steak.

Answer 1

Hi !!!
Here you go...

**THIS IS FROM MY LUBY'S 50th ANNIVERSARY COOKBOOK

SALISBURY STEAK (This is the "Original" recipe)

3 lbs. lean ground beef
3/4 cup seeded diced tomatoes
2 extra-large eggs, lightly beaten
1/4 cup chopped onion
1 Tblsp. salt
1 1/2 tsp. pepper
Mild creamy horseradish sauce (optional)

1. Heat oven to 300 degrees. Lightly grease large shallow baking pan.
2. In large bowl, combine ground beef, tomato, eggs, onion, salt, and pepper. Mix well. Shape into eight 4-inch round patties. Place in baking pan.
3. Bake 30 minutes or to desired doneness. Serve with horseradish sauce, if desired.

8 servings

***IF YOU WOULD LIKE SOME " LUBY'S COPYCAT" RECIPES, CLICK ON THE WEBSITE BELOW:

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Answer 2

I found a recipe for Luby's Cafeteria Salisbury Steak:
http://community.livejournal.com/all_recipes/15880.html
Here are some recipes from Luby's Cafeteria:
http://www.recipezaar.com/recipes.php?q[]=luby%27s&ls=re&pg=2

Answer 3

First, you need how to make deep fried bacon. You can't do this for the first pound, which you cook in a skillet. But you strain that hot lard into a pan through a cone made of paper towel or a coffee filter. That is the oil you use to slowly deep fry the next pound and the one after that, each time restraining the oil and saving it for next time. Slow deep frying (maybe 30 minutes over low heat followed by 5 minutes or so over medium heat to crisp it. Drain on several layers of paper towels.) This makes the most tender, low fat bacon that has almost all the lard rendered from it and with no burnt or hard spots. I do a pound at a time and then place it in a zip lock bag for use over several days. Yummy! One of my favorites that I found in Bermuda is a bacon and peanut butter sandwich. Spread a thin layer of peanut butter on both pieces of hot toast an lay a few strips of hot bacon between them. Also good with a little drizzle of honey. Melty and salty and rich. I also like bacon and cheese Jalapeno pepper poppers. I cut the stem end off the peppers and split them lengthwise. Then scrape all the membrane and seeds out with the end of a spoon and rinse. This removes most of the heat (which is mostly on the seeds) but leaves all the flavor. I lay the pepper halves out on a plate with the pointy ends toward the center, and a little space between them (so they microwave evenly) and lightly salt them. The salt helps them microwave, as well as seasoning them. I give 4 chilies (8 halves) about a minute of full power. Then I place a little piece of bacon in each half chile and add a big pinch of shredded cheese, usually the mixed cheddar and muenster on top in a fat mound. Then return to the microwave for two more minutes, till the cheese is bubbling and beginning to brown a little. Some will get away from the chiles, but you can scrape it up and put it back on top while it is melted. Let them cool for a couple minutes and pop them in your mouth. You won't believe how many you can eat. I like bacon a lot better than pepperoni. -- Regards, John Popelish

Answer 4

green bean casseroles