Lubys Cafeteria Spanish Indian Baked Corn Recipes

LUBY'S CAFETERIA SPANISH INDIAN BAKED CORN

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.

LUBY'S CAFETERIA MACARONI AND CHEESE

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.