Lucky’s Mac & Cheese

• 2 Tbl + 2 tsp All Purpose Flour
• 1 1/2 tsp Salt
• 1 1/2 tsp Dry Mustard
• 1/4 tsp Ground Black Pepper
• 1/8 tsp Cayenne Pepper
• 1/8 tsp Ground Nutmeg
• 1 1/3 cup Half & Half
• 1 1/3 cup Heavy Cream
• 2/3 cup Sour Cream
• 2 each Large Eggs
• 3/4 tsp Worcestershire Sauce
• 2 3/4 cups Cooked Elbow Macaroni
• 1 1/2 cups Sharp Cheddar Cheese – cut into 1/2 inch cubes
• 1 1/4 cups Shredded Cheddar Cheese
  

Pre-heat oven to 350 degrees. Butter a 9 X 13 X 2 inch baking dish and set aside. In a mixing bowl whisk flour, salt, mustard, pepper, cayenne and nutmeg until well blended and no lumps remain. Slowly add half & half, whisking to blend. Add whipping cream and sour cream, blend. Finally add eggs and Worcestershire sauce, whisk to blend well. In another bowl, toss cooked macaroni and the cubed cheese to mix well. Place macaroni and cheese into baking dish. Pour sauce mixture over macaroni mixture. Sprinkle top with grated cheese. Bake Mac & Cheese in hot oven until it is just set around the edges, about 25 minutes. Remove from oven and let stand for 10 minutes to thicken slightly.

Serves: 4-6 as an entrée or 10-12 as a side dish

All recipes were originally designed for much larger batch size. This recipe has been reduced but not tested at this scale. Please adjust as to your taste.

© 1989-2021. This recipe is the property of Quaintance-Weaver Restaurants, LLC. Unauthorized commercial use is forbidden.

Autumn Roasted Veggies

• 2 cup brussels sprouts – cut in halves, stems removed
• 2 cup diced sweet potatoes – washed, skin-on
• Salt and pepper – to taste
• 1 tbl cinnamon
• 4 oz red cabbage – julienned
• 8 oz cremini mushrooms – cut into bite sized pieces
• ¼ cup toasted pumpkin seeds
• 2 oz pickled red onion
• 2 oz apple cider maple vinaigrette

Toss brussels sprouts and sweet potatoes with oil, salt, pepper, and cinnamon.  Place onto a large sheet tray, and roast at 400 degrees for approximately 15 minutes, until brussels are caramelized, and sweet potatoes are soft, and slightly crispy on the edges.  When cooked thouroughly, pull from oven, and set aside for later use.

Add olive oil to a heated large sauté pan, over medium high heat.  When oil shimmers, add mushrooms.  Lightly season with salt and pepper, and allow to cook for 3-4 minutes.  When mushrooms are almonst fully cooked, and are developing some caramelization, add the cabbage.  Continue to stir frequently, allowing cabbage to wilt, and to lightly char in the pan.

Add cooked sweet potatoes and brussels sprouts to the pan and toss until well combined.  When all ingredients are cooked through, and are hot, add the apple cider maple vinaigrette, turn off the heat, and toss vegetables to ensure all are coated, and pan is deglazed.  Serve in a bowl, and top with toasted pumpkin seeds and pickled red onions.

All recipes were originally designed for much larger batch size. This recipe has been reduced but not tested at this scale. Please adjust as to your taste.

© 1989-2021. This recipe is the property of Quaintance-Weaver Restaurants, LLC. Unauthorized commercial use is forbidden.

Sweet Potato Pecan Pie

• 1 Prepared Pie Crust Dough
• 2 1/2 Fresh Whipped Cream

Sweet Potato Filling

• 2 cups Mashed Sweet Potatoes (baked or steamed and mashed)
• 1/2 cup, packed Brown Sugar
• 1/3 cup Sugar
• 1 Egg
• 1 tablespoons Heavy Cream
• 2 tablespoons Unsalted Butter (softened)
• 2 tablespoons Vanilla Extract
• 1/2 teaspoon Salt
• 1/2 tsp Ground Cinnamon
• 1/4 teaspoon Ground Allspice
• 1/4 teaspoon Ground Nutmeg

Pecan Pie Filing

• 1 1/4 cup Sugar
• 1 1/4 cup Dark Corn Syrup
• 3 Eggs
• 2 tablespoons Unsalted Butter (melted)
• 1 tablespoon Vanilla Extract
• 1/4 teaspoon Salt
• 1/4 teaspoon Ground Cinnamon
• 1 1/4 cup Pecan Pieces

Pre-heat oven to 325 degrees. Roll out pie crust dough on a floured surface. Transfer to a 9 inch springform pan. Press dough into pan, using your fingers, until bottom and sides of pan are covered. Cover outside of prepared pan with foil. Refrigerate prepared pan until needed. Next, prepare sweet potato filling. Combine sweet potato, brown sugar, 1/4 cup sugar, 1 egg, heavy cream, 2 Tbl softened butter, 2 Tbl vanilla extract, 1/2 tsp salt, 1/2 tsp cinnamon and nutmeg in a mixing bowl. Whip until batter is smooth and well blended. Pour prepared batter into pie shell, return shell to refrigerator. To prepare the pecan pie filling, add remaining ingredients (except whipped cream) to another mixing bowl. Whisk until well blended and opaque. Pour pecan filling on top of sweet potato filling. Place pie on a baking sheet and bake in hot oven for 1 3/4 hour, until knife inserted in center comes out clean. Cool pie completely and serve topped with fresh whipped cream. Makes 1 pie.

All recipes were originally designed for much larger batch size. This recipe has been reduced but not tested at this scale. Please adjust as to your taste.

© 1989-2025. This recipe is the property of Quaintance-Weaver Restaurants, LLC. Unauthorized commercial use is forbidden.

Fudge Walnut Pie

• Pie crust dough
• 1/2 cup sugar
• 1/2 cup cocoa
• 3 eggs, beaten
• 1 1/4 cup light corn syrup
• 1/2 cup whipping cream
• 1/2 cup Frangelico
• 1/4 pound butter, melted
• 2/4 cup walnuts
• 1 cup semi-sweet mini chocolate chips

Preheat oven to 350°F. Press piecrust dough into a deep-dish pie pan, set aside. In a large mixing bowl blend sugar and cocoa until thoroughly mixed. Add beaten eggs and mix well with a wire whisk. Add corn syrup, cream, Frangelico, and melted butter. Mix well. Stir in nuts and chocolate chips. Pour mixture into prepared pie shell. Place pie pan on a baking sheet and bake at 350°F for 50 minutes or until filling is set and crust is browned.

All recipes were originally designed for much larger batch size. This recipe has been reduced but not tested at this scale. Please adjust as to your taste.

© 1989-2025. This recipe is the property of Quaintance-Weaver Restaurants, LLC. Unauthorized commercial use is forbidden.

Buttermilk Pie

• 1/4 pound butter
• 1 1/3 cup granulated sugar
• 4 fresh eggs
• 3 tablespoons all purpose flour
• 1/2 teaspoon nutmeg
• 1/4 teaspoon salt
• 1 1/2 cups buttermilk
• 1 tablespoons lemon juice
• 1 teaspoon lemon zest
• 1 1/2 teaspoons vanilla extract

Preheat oven to 300 degrees. In a bowl, cream butter and sugar. Add eggs one at a time, until incorporated. Sift together flour, nutmeg and salt. Add flour mixture to bowl, mix just until combined. Add remaining ingredients and mix until a homogenous mixture is obtained (less than 2 minutes). Pour into a pie shell. Bake in 300 degree oven for 55 minutes. Should be done when a toothpick placed in the center comes out clean. Makes – 1 pie

All recipes were originally designed for much larger batch size. This recipe has been reduced but not tested at this scale. Please adjust as to your taste.

© 1989-2025. This recipe is the property of Quaintance-Weaver Restaurants, LLC. Unauthorized commercial use is forbidden.

Delta Pasta

• 1 fl oz extra virgin olive oil
• 2 ounces shrimp, 71/90 peeled, de-veined, tails off
• 1 ounce Tasso ham, diced 1/4 inch
• 3 ounces roasted chicken pulled from the bone
• 6 fluid ounces Bourbon Cream Sauce
• 7 ounces cooked penne pasta
• 1 tablespoon grated Reggiano Parmesan
• 1 teaspoon Toasted Pecans
• 1 tablespoon chopped parsley
• salt & pepper to taste

Heat oil in a sauté pan.  Add shrimp and sauté until almost translucent. Add ham and chicken and sauté until hot throughout. Add Bourbon Cream Sauce and heat until bubbly. Drain cooked penne and add to pan. Toss to combine and season to taste. Place in a pasta bowl and garnish with grated cheese, toasted pecans and fresh parsley. Makes 1 serving

Bourbon Cream Sauce

• 3/4 cup leeks
• 1 1/2 tablespoons butter
• 1 1/4 teaspoons minced garlic
•  1/4 teaspoons minced ginger
• 3 1/4 fl oz Bourbon
• 13 fl oz heavy whipping cream
• salt & pepper to taste

Remove root ends and tough green leaves from leeks. Split leeks lengthwise and rinse thoroughly with cold water. Cut leeks into ¼ inch half moons. In a hot skillet, melt butter. Add leeks and sauté while stirring gently until tender. Add garlic and ginger and sauté 30 more seconds. Add Bourbon and let evaporate, 5-10 minutes. Pour in cream and bring to a simmer. Simmer several minutes or just until mixture starts to thicken. Salt & pepper to taste.

Toasted Pecans

• 1 cup pecan pieces
• 2 tablespoons butter
• salt to taste

Melt butter in a saucepan and add pecans and salt. Toss to coat well. Spread pecans out on a sheet pan and place in 350 degree oven for 10-15 minutes. Makes 1 cup

© 1989-2025. This recipe is the property of Quaintance-Weaver Restaurants, LLC. Unauthorized commercial use is forbidden.

Meyer Lemon Bars

Crust

• 1 cup granulated sugar
• 4 cups all purpose flour
• ¼ teaspoon salt
• 1 pound softened unsalted butter

Filling 

• 6 eggs at room temperature
• 3 cups granulated sugar
• 1 tablespoon lemon zest
• 1 cup Meyer lemon juice
• 1 cup all purpose flour

Crust – To a food processor add 1 cup sugar, 4 cups flour, ¼ teaspoon salt and 1 pound unsalted butter. Pulse until mixture looks grainy with small pieces. Line a cookie sheet pan with parchment paper and then pan spray. Turn dough out into the pan and press by hand evenly over the pan. Bake at 350 degrees for 20 minutes or until light brown. Remove from oven and set aside.

Filling – Whisk eggs until fluffy. Add 3 cups sugar, zest, lemon juice and 1 cup flour; whisk until well blended. Pour mixture into precooked crust. Bake at 350 degrees until filling sets (20-30 minutes). Remove from oven and let rest for 1 hour and then place in refrigerator to set completely. When set cut into 3 x 5 inch pieces.

Makes 15 pieces

All recipes were originally designed for much larger batch size. This recipe has been reduced but not tested at this scale. Please adjust as to your taste.

© 1989-2019. This recipe is the property of Quaintance-Weaver Restaurants, LLC. Unauthorized commercial use is forbidden.

Voodoo Deviled Eggs

• 12 hard-boiled eggs
• ½ cup Voodoo Sauce
• ¼ cup mayonnaise
• 1 tablespoon Lusty Monk or other good-quality whole-grain mustard
• 4 tablespoons crisp-cooked bacon, crumbled
• 2 tablespoons chopped chives

Using a sharp knife, cut all eggs in half lengthwise and remove the yolks to a mixing bowl. Arrange the egg whites on a serving platter.

Combine Voodoo Sauce, mayonnaise, mustard and egg yolks; mix until smooth. Place mixture in a pastry bag, and pipe into egg whites. Garnish eggs with crispy crumbled bacon and chopped chives.

Yield: 24 egg halves

All recipes were originally designed for much larger batch size. This recipe has been reduced but not tested at this scale. Please adjust as to your taste.

© 1989-2019. This recipe is the property of Quaintance-Weaver Restaurants, LLC. Unauthorized commercial use is forbidden.

Big Easy Gumbo

• 3 tbsp canola or vegetable oil
• 1 pound Andouille sausage
• 2 pounds boneless chicken
• 2/3 cup canola or vegetable oil
• 2/3 cup all purpose flour
• 3 tbsp Worcestershire Sauce
• 1 ½ pounds onions, ¼” dice
• 1 ½ pounds celery, ¼” dice
• 1 ½ pounds green pepper, ¼” dice
• 4 bay leaves
• 2 tsp garlic, minced
• ½ tsp kosher salt
• ½ tsp cayenne pepper
• ½ tsp black pepper
• 2 tsp shrimp base (can be found in the soup aisle of most supermarkets)
• 3 1/3 quarts crab stock
• 1 pound shrimp, 71/90, tail off, peeled and deveined
• 3 ½ cups okra, sliced

Cut Andouille sausage in half lengthwise and then cut ½ inch half moons. Cut chicken into ½ inch dice. Add 3 tablespoons oil to a skillet and heat. Add sausage and chicken and cook until done. Set aside. Heat 2/3 cup of oil in large stock pot and then stir in flour. Continue to stir until dark roux is achieved. Immediately add Worcestershire, followed by onions, celery, green pepper, spices and shrimp base. Sauté until vegetables are soft, scraping the bottom of the pot as you cook. While whisking, add the crab stock to the pot. Cook for 15 minutes. Add the shrimp, cooked sausage and chicken and the okra to the pot. Cook until the shrimp is just cooked through. Remove from heat and cool down quickly so shrimp does not overcook. Reheat to serve. Makes – 2 gallons.

Disclaimer: All our recipes were originally designed for much larger batch size. This recipe has been reduced – but not tested at this scale. Please adjust as to your taste and portion size.

© 1989-2019. This recipe is the property of Quaintance-Weaver Restaurants, LLC. Unauthorized commercial use is forbidden.

 

Bourbon Stewed Apples

Check our Lucky 32 Southern Kitchen Blog Post – Choose Your Own Christmas Adventure: Holiday Side For You And Yours

• ¼ pound Bourbon Butter (see recipe)
• 1 cup Apple Pie Filling (see recipe)

Heat apple pie filling in a sauté pan. Add butter in chunks. Stir until butter melts. Makes 1 cup.

Apple Pie Filling

• 2 ½ pound apples – peeled, cored and sliced
• ¼ cup apple cider
• 1 ½ tsp corn starch
• 1/8 pound butter
• ¼ cup light brown sugar
• 1 oz granulated sugar
• 1 pinch ground cinnamon

Dissolve corn starch in apple cider. Melt butter in skillet. Add apples and sauté until coated in butter. Add sugars and cinnamon and cook until syrup is thick. Add corn starch – cider mixture and simmer for 5 minutes. Makes 1 cup.

Bourbon Butter

• 1 stick unsalted butter, ¼ lb
• 3 tbsp bourbon, Jim Beam

Allow butter to come to room temperature, and then combine with remaining ingredients in a mixer. Using a rubber spatula, remove mixture to a sheet of wax paper and roll into a log. Place in freezer until set. Slice off a coin as needed. Makes ¼ pound.

Disclaimer: All our recipes were originally designed for much larger batch size. This recipe has been reduced – but not tested at this scale. Please adjust as to your taste and portion size.

© 1989-2018. This recipe is the property of Quaintance-Weaver Restaurants, LLC. Unauthorized commercial use is forbidden.