Lums Restaurant Recipes

LUM'S OLLIEBURGER

Lum's Ollieburger image

Lum's was a restaurant back in the '60s and early '70s that was unique in that it was modeled after a trolley. The burgers were HUGE, messy and delicious! It was the first place I had ever eaten what would now be considered "seasoned fries". I found this recipe while surfing the net a few years ago and had forgotten about it. I have tried it and it does taste remarkably like I remember it. Times and portions are approximate.

Provided by Lexie

Categories Lunch/Snacks

Time 30m

Yield 6 serving(s)

Number Of Ingredients 11

Ingredients

2 lbs ground chuck
3 tablespoons lemon juice
1 1/2 teaspoons seasoning salt
1 tablespoon Worcestershire sauce
1 tablespoon soy sauce
1 tablespoon A.1. Original Sauce
1 tablespoon vegetable oil
1/2 cup beef broth
1 teaspoon Heinz 57 steak sauce
1/4 teaspoon garlic salt
1 teaspoon white vinegar

Steps:

Shape the ground chuck into 6 patties, approximately 3/4" thick.
Combine all other ingredients in a resealable bag and mix well. Add the patties and marinate, refrigerated, 12 hours or overnight.
Grill, panfry or broil to your desired degree of doneness.
Remove from heat, pass the napkins and enjoy!
NOTE: Prep time does not includes marinating time.

Nutrition Facts : Calories 372.4, Fat 28.1, SaturatedFat 10.6, Cholesterol 104.3, Sodium 356.1, Carbohydrate 1.4, Fiber 0.1, Sugar 0.5, Protein 26.9

LEE LUM'S LEMON CHICKEN

Lee Lum's Lemon Chicken image

This recipe is from Craig Claibourne's New York Times Cookbook, and I think it's one of the best recipes I've ever tried. It looks beautiful, I love the flavors, and in my opinion, well worth the work. Don't leave out or substitute for the whole bottle of lemon extract added at the very last second; it's what makes the dish. If you cannot find water chestnut flour or powder, you can substitute cornstarch. However, the texture will not be as crispy or nutty.

Provided by Charmed

Categories Chicken Breast

Time 1h

Yield 8 serving(s)

Number Of Ingredients 21

Ingredients

8 boneless skinless chicken breast halves
2 tablespoons light soy sauce
1/4 teaspoon sesame oil
1 teaspoon salt
1 tablespoon gin or 1 tablespoon vodka
3 egg whites, beaten until frothy
1 cup water chestnut flour (or powder)
peanut oil or salad oil (for frying)
3/4 cup sugar
1/2 cup rice vinegar
1 cup chicken broth (fresh or canned)
1 tablespoon cornstarch
2 tablespoons water
1 teaspoon msg (I always leave it out) (optional)
1 lemon (juice and grated rind)
3 small carrots, julienned
1/2 large green pepper, julienned
3 green onions, julienned
3 canned pineapple rings, drained & shredded (or about 1/2 cup shredded pineapple)
1 (1 ounce) bottle lemon extract
1/4 head iceberg lettuce, shredded

Steps:

Place the chicken breasts in a shallow dish.
Combine the soy sauce, sesame oil, salt and gin or vodka, and pour over the chicken; toss to coat and let sit for 30 minutes.
Preheat the oven to 200.
Beat the egg whites, drain the chicken (discarding the marinade), and toss to coat.
Pour the water-chestnut flour on a plate and dredge chicken completely in the flour.
Arrange the shredded lettuce attractively on a platter.
To cook the chicken, pour the peanut oil into a skillet (use an electric skillet if you have one) to a depth of 1/2 inch and heat to 350 degrees.
Add the chicken in batches, browning one side, then turning to brown the other; drain and keep warm in the oven if necessary.
Either while you're cooking the chicken or afterwards (while keeping the chicken warm), in a small saucepan, combine the sugar, rice vinegar, broth, the cornstarch dissolved in the 2 tablespoons water, the msg if desired, the lemon juice and the rind; bring to a boil and stir until thickened.
Carefully and neatly slice the chicken crosswise into 1" slices, then using a large spatula, place attractively on top of the lettuce.
Add the vegetables and pineapple to the sauce; remove from the heat, stir in extract, pour over the chicken, and serve immediately.

Nutrition Facts : Calories 265.9, Fat 2, SaturatedFat 0.5, Cholesterol 68.4, Sodium 751.6, Carbohydrate 28.8, Fiber 2.2, Sugar 23.4, Protein 30.5

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