Best Lubys Cafeteria Waldorf Salad Recipes

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LUBY'S CAFETERIA AMBROSIA



Luby's Cafeteria Ambrosia image

For fans of cafeteria cuisine. Sometimes the simplest of salads are among the very best. Use navel oranges for this favorite. From Luby's 50th Anniversary Recipe Collection cookbook.

Provided by Molly53

Categories     Breakfast

Time 10m

Yield 8 serving(s)

Number Of Ingredients 4

5 large navel oranges, peeled, sectioned, and cut into 1-inch pieces
1 (6 ounce) can pineapple tidbits, drained
1 cup flaked coconut
1/4 cup powdered sugar

Steps:

  • Combine all ingredients together.
  • Mix well.
  • Cover and refrigerate at least 1 hour.

Nutrition Facts : Calories 111.6, Fat 3.1, SaturatedFat 2.6, Sodium 24.8, Carbohydrate 21.8, Fiber 2.6, Sugar 17.1, Protein 1.2

LUBY'S CAFETERIA GREEN PEA SALAD



Luby's Cafeteria Green Pea Salad image

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

2 (16 ounce) cans peas, gently rinsed and drained
1 cup finely diced cheddar cheese
1 cup diced celery
1/2 cup thinly sliced sweet gherkin
1/2 cup diced red bell peppers or 1/2 cup pimentos
1/2 cup mayonnaise
salt and pepper, to taste

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 CLOVERLEAF ROLLS



Luby's Cafeteria Cloverleaf Rolls image

For fans of cafeteria cuisine. These lightly-sweetened cloverleaf rolls complement any entree. There wouldn't be any reason that this couldn't be made in the bread machine on the dough cycle.

Provided by Molly53

Categories     Breads

Time 2h50m

Yield 12 serving(s)

Number Of Ingredients 10

1 ounce active dry yeast
1 1/3 cups warm water (110°F)
3 extra large eggs
1/4 cup butter or 1/4 cup margarine, not spread or tub product,melted,plus
1 1/2 teaspoons butter or 1 1/2 teaspoons margarine
1/2 cup granulated sugar
1/3 cup nonfat dry milk powder
1/2 teaspoon salt
5 cups all-purpose flour
vegetable oil

Steps:

  • In large mixing bowl, dissolve yeast in warm water.
  • Add eggs and butter.
  • Using dough hook of electric mixer, beat on medium speed until well blended.
  • Add sugar, dry milk, and salt; mix well.
  • Add flour, 1 cup at a time, mixing until dough begins to pull away from side of bowl.
  • Lightly grease top of dough with oil.
  • Cover loosely and let rise in warm place 1 hour or until doubled in size.
  • Lightly grease 12 medium muffin cups.
  • Punch dough down.
  • Divide dough evenly into 12 pieces.
  • Divide each piece into 3 balls and place in muffin cup.
  • Let rise in warm place 1 hour.
  • While dough is rising for the second time, preheat oven to 350°F Bake 15 to 20 minutes or until golden brown.

LUBY'S CAFETERIA OLD-FASHIONED EGG SALAD



Luby's Cafeteria Old-Fashioned Egg Salad image

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

1 head iceberg lettuce, cut into 1 1/2-inch cubes
4 hard-boiled extra-large eggs, cut into thin slices
3/4 cup sweet onion, thinly sliced
1/2 cup olives or 1/2 cup pimento stuffed olive, sliced
3/4 cup mayonnaise
1/4 cup French dressing, store bought preferred

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 POTATO SALAD



Luby's Cafeteria Potato Salad image

From Luby's Cafeteria 50th Anniversary Cookbook. Luby's uses California Long White potatoes for potato salad which are not always available in supermarkets. Idaho potatoes make a suitable substitute

Provided by Molly53

Categories     Potato

Time 45m

Yield 8 serving(s)

Number Of Ingredients 9

2 lbs idaho potatoes (about 6 medium)
1 cup dill pickle, diced
1 cup celery, diced
1/3 cup green onions with top, thinly sliced
3 tablespoons red bell peppers or 3 tablespoons pimientos, diced
2/3 cup mayonnaise
2 tablespoons prepared mustard
1 teaspoon salt
1/2 teaspoon pepper

Steps:

  • In large saucepan, boil potatoes in enough water to cover for 30 minutes or until tender.
  • Drain
  • and cool just enough to handle.
  • Peel and cut into 3/4-inch cubes.
  • In large bowl, combine warm potatoes, pickles, celery, green onions, and red pepper.
  • In small bowl, mix mayonnaise, mustard, salt, and pepper until well blended; pour over potato mixture and toss lightly to coat evenly.
  • Cover and refrigerate at least 2 hours.

LUBY'S CAFETERIA MACARONI AND CHEESE



Luby's Cafeteria Macaroni and Cheese image

This is a classic favorite of all of the Luby's Cafeteria customers. From the Luby's 50th Anniversary Recipe Collection Cookbook. The taste of this M&C might be a little bland, but you can always kick it up.

Provided by Miss Annie

Categories     Lunch/Snacks

Time 45m

Yield 8 serving(s)

Number Of Ingredients 7

2 cups dry elbow macaroni (8 oz.)
2 tablespoons nonfat dry milk powder
2 tablespoons all-purpose flour
1 tablespoon butter or 1 tablespoon margarine, melted
1 1/4 cups boiling water
3 cups American cheese, shredded (12 oz.)
1/4 teaspoon salt

Steps:

  • Cook macaroni according to package directions.
  • Heat oven to 350ºF.
  • In a large bowl, mix dry milk, flour, and butter.
  • Gradually add boiling water, beating constantly.
  • Add 1 1/2 of the cheese and continue beating until smooth and creamy.
  • Stir in macaroni, 1 cup of the remaining cheese, and salt.
  • Transfer to lightly greased 2-qt baking dish.
  • Cover with foil.
  • Bake 25 minutes.
  • Remove foil.
  • Sprinkle with remaining 1/2 cup cheese.
  • Continue baking 1 minute or until cheese melts.

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