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[mikepizzo]

*This recipe is taken from the cookbook Cooking with Mickey Around our World*

French Toast

Terrace Cafe
Contemporary Resort

Yield: 4 servings

Ingredients:

• 3 eggs
• ¼ cup milk
• ¼ tsp salt
• 8 slices day old bread, thick sliced
• ½ cup shortening or margarine
• ¾ cup cinnamon sugar
• Maple syrup

Directions:

Mix eggs, milk and salt well (do not beat) in a flat pan. Dip bread slices into mixture, being sure slices are well covered. Heat shortening or margarine in skillet and fry bread until golden brown, about 5 minutes over medium high heat, turning to brown both sides. Dip immediately in cinnamon sugar and serve hot with maple syrup.

 

[mikepizzo]

*This recipe is taken from the cookbook Cooking with Mickey Around our World*

Cinnamon Sugar French Toast

Contemporary Room Service
Contemporary Resort

Yield: 4 servings

Ingredients:

• ¼ cup granulated sugar
• 1 tsp cinnamon
• 4 slices sourdough bread, ½ inch thick
• 4 eggs, well beaten
• Soybean or safflower oil
• Confectioners’ sugar, if desired
• Whipped butter
• Warm maple syrup

Directions:

Mix granulated sugar with cinnamon. Set aside.

Cut bread slices in half diagonally. Dip in beaten eggs, soaking egg into bread. Heat oil in skillet and fry bread, turning to brown both sides. Roll at once in sugar-cinnamon, and sprinkle with confectioners’ sugar, if desired. Serve with whipped butter and maple syrup.

 

[mikepizzo]

*This recipe is taken from the cookbook Cooking with Mickey Around our World*

Stuffed French Toast

Papeete Bay Verandah
Coral Isle Cafe
Polynesian Village Resort

Yield: 2 servings

Ingredients:

• 2 or 4 slices sourdough bread cut 1 inch thick
• 1 banana
• ⅓ cup sugar
• 1 tsp cinnamon
• 1 egg
• ¼ cup milk
• ½ tsp vanilla extract
• Oil or shortening for frying
• Whipped butter, if desired
• Maple syrup, if desired

Directions:

Depending on the size of the bread slices, cut a 1 inch pocket in one side of each bread slice. Cut bananas in half crosswise, then split each piece lengthwise. Remove peel and stuff 2 pieces in each pocket of bread, again depending on size. If slices are small, use 4 and stuff 1 piece of banana in each pocket. Set aside. Mix sugar and cinnamon. Set aside. Mix egg, milk and vanilla until well blended.

Heat about 4 inches of oil or shortening in a pan to 350 degrees F. Dip stuffed bread into egg and milk mixture, soaking a few minutes to penetrate into bread. Fry in hot oil or shortening until lightly browned, turning to brown both sides, about 3 minutes. Drain on paper towels on cake rack. Sprinkle with sugar and cinnamon and serve at once. If desired, spread with whipped butter and serve with Maple syrup.

NOTE: If more servings are desired, double only the amount of bread, bananas, egg, milk and vanilla for 4 servings.

 

[Tatania]

Chocoflan
Epcot International Festival of the Arts, at El Artista Hambriento (The Hungry Artist) Food Studio near the Mexico Pavilion.
Serves 12

Chocoflan:

· 1/4 cup cajeta (or dulce de leche)

· 1 1/2 cups all-purpose flour

· 6 tablespoons unsweetened cocoa powder

· 1 teaspoon baking soda

· 1 teaspoon baking powder

· 10 1/2 tablespoons butter, softened

· 1 cup sugar

· 5 eggs, divided

· 2 tablespoons brewed espresso, cooled

· 1 cup whole milk

· 1 (14 ounce) can sweetened condensed milk

· 1 (12 ounce) can evaporated milk

· 1 teaspoon vanilla

Topping:

· 1 cup cajeta (or dulce de leche)

· 1/4 cup hazelnuts, crushed

· 1/4 cup powdered sugar

For Chocoflan:

1. Preheat oven to 350°F. Spray 9×13-inch baking pan with non-stick cooking spray. Set aside.

2. Place cajeta in microwave-safe bowl and cook, stirring every 15 seconds, for 45 seconds to 1 minute, until cajeta pours easily. Spread and evenly coat bottom of prepared 9×13-inch baking pan.

3. Mix flour, cocoa powder, baking soda, and baking powder in medium mixing bowl. Set aside.

4. Cream butter in bowl of electric mixer fitted with paddle attachment until smooth. Add sugar and cream until fluffy. Beat in 1 egg and cooled espresso until smooth.

5. Add 1/2 of flour mixture and 1/2 of milk and beat on low speed. Repeat with remaining flour and milk; beat until smooth.

6. Spread over top of cajeta in prepared pan and set aside.

7. Combine evaporated milk, sweetened condensed milk, vanilla, and remaining 4 eggs in blender and purée until smooth and fluffy. Evenly pour over cake batter.

8. Place 9×13-inch pan in larger baking pan and fill larger pan with water until 1/3 full.

9. Bake 50-55 minutes or until knife inserted in center of cake comes out clean.

10. Remove from water bath and cool for 1 hour.

To serve:

1. Run knife around the edge of cake. Place large baking sheet on top of pan and flip pan to release cake. Cut the cake in half, making 2 rectangles, approximately 9×6 inches each. Place 1 rectangle, cake side down, on a platter using two spatulas. Top with second rectangle.

2. Warm 1 cup cajeta in microwave for 1 minute, until warm. Spread on top of chocoflan and sprinkle with hazelnuts.

3. Cut into squares; dust top with powdered sugar before serving.

*Cook’s Notes: Dulce de leche may be used in place of cajeta.

Pastelón (Latin Meat Pie)
Epcot International Festival of the Holidays, Feast of the Three Kings, WDW
Serves 4

Green Sofrito

· 10 large cloves garlic

· 1/4 cup chopped cilantro, large stems removed

· 1/4 cup chopped culantro, large stems removed

· 2 tablespoons chopped green onion

· 1/4 cup chopped cubanelle pepper

· 1/2 cup chopped white onion

· 1 cup chopped green pepper

· 1 cup chopped red pepper

· 1 teaspoon dried oregano

· 1/8 teaspoon ground black pepper

· 1 cup water

Sofrito ground beef

· 1 tablespoon canola oil

· 3 tablespoons diced white onion

· 1 pound ground beef

· 3/4 cup green sofrito batch (recipe above)

· 1/4 teaspoon coarse salt

· 1/4 teaspoon ground black pepper

· 1/4 teaspoon ground cumin

· 1/2 cup drained diced tomatoes

· 2 tablespoons tomato paste

· 1/4 teaspoon Tabasco sauce

· 3 tablespoons sliced Spanish green olives

Sweet plantain mash

· 1 pound frozen sweet plantains, thawed (or 2 fresh plantains, peeled and sliced lengthwise)

· 1/2 teaspoon coarse salt

· 1 cup chicken stock

Meat pie topping

· 1 cup mozzarella cheese

Directions:

For Green Sofrito:
1. Combine all ingredients in blender and purée until smooth. Set aside.

For sofrito ground beef:
1. Heat oil in a large pan over medium heat, add onions and sauté until translucent.
2. Add ground beef, stirring to break up beef. Add 3/4 cup green sofrito, salt, pepper, and cumin; continue to stir until beef is fully cooked.
3. Add diced tomatoes, tomato paste, and Tabasco sauce. Lower heat to medium-low and cook for an additional 5 to 8 minutes.
4. Stir in green olives. Consistency should be semi wet but not swimming in liquid. Set aside.

For sweet plantain mash:
1. Preheat oven 325˚.
2. Place sweet plantains in a single layer on a parchment paper-lined baking sheet. Bake for 15 to 20 minutes until the plantains are slightly caramelized but not too dark.
3. Mash plantains and salt in medium-size mixing bowl. Slowly add chicken stock, mashing to a creamy mash potato-style consistency, some lumps are okay. (Note: Depending on the plantains, you may not need all of the stock).

For Pastelón (Latin Meat Pie):
1. Preheat oven to 350˚.
2. Spray 2-quart baking dish with cooking spray.
3. Place sofrito ground beef in the baking dish, cover beef with sweet plantain mash, top with mozzarella cheese.
4. Bake for 15 to 20 minutes until meat pie is bubbly and cheese is golden brown.

Cook’s Notes:
Sofrito is a base for many Latin dishes. This batch makes 2 cups so you will have plenty left over to use for other dishes. Refrigerate up to 1 week or freeze up to 2 months. Culantro may be hard to find so you may double the amount of cilantro for a similar flavor.


Spicy Ahi Tuna Tostadas
Frontera Cocina, (Taste of Baja menu) Disney Springs
Makes 6 tostadas

· ¼ cup good-quality mayonnaise

· 1 canned chipotle chile in adobo

· 1/3 cup olive oil

· ½ teaspoon (or more) pure powdered chipotle chile

· 2 to 3 tablespoons finely grated ginger

· Salt

· ¾ pound sashimi-quality ahi (yellowfin) tuna fillet

· ½ medium seedless cucumber

· ½ large Honeycrisp apple, cored

· The juice of a large lime

· 6 tostadas (crisp-fried corn tortillas)

· Flaked sea salt for garnish

· Cilantro leaves for garnish

In a blender or food processor, combine the mayonnaise and single canned chile. Pulse to combine, then process until thoroughly blended.
In a medium bowl, combine the olive oil, powdered chipotle and ginger.
With a sharp knife, cut the tuna into small dice—I like ¼-inch cubes—and scoop into a bowl. Finely dice the cucumber and the apple to the same size as tuna. Combine with the olive oil mixture and season with salt, usually about a generous ½ teaspoon. Refrigerate for about ½ hour for the flavors to mingle.
Just before serving, stir the lime juice into the tuna mixture and taste. Adjust with more lime and salt if you think necessary. Smear a portion of the mayonnaise on each tostada, pile on a portion of the tuna mixture, sprinkle with flaked salt and decorate with cilantro leaves.

Guava-Stuffed French Toast
Spyglass Grill, Caribbean Beach Resort, WDW
Serves 4

CREAM CHEESE ICING
1/2 cup cream cheese, softened
1/4 cup powdered sugar
2 tablespoons heavy cream

CREAM CHEESE FILLING
1 (8 ounces) package cream cheese, softened
1/2 cup powdered sugar

GUAVA SAUCE
1 cup guava paste, cut into 1/2-inch cubes
3/4 cup water

EGG CUSTARD
1 cup whole milk
1 cup heavy cream
3 eggs
1 teaspoon vanilla paste

FRENCH TOAST
1 tablespoon butter
8 slices, brioche, cut into 3/4-inch thick slices
8 slices guava paste, cut into 1/4-inch thick strips
1 pint strawberries, sliced

FOR CREAM CHEESE ICING:

1. Whip cream cheese in a bowl of electric mixer fitted with a paddle attachment. Add powdered sugar and whip until fluffy.
2. Add heavy cream and beat until mixed. Set aside.

FOR CREAM CHEESE FILLING:

1. Place cream cheese in bowl of electric mixer fitted with paddle attachment. Whip until smooth.
2. Add powdered sugar and mix until fluffy. Set aside.

FOR GUAVA SAUCE:

1. Combine guava paste and water in small saucepan. Cook over medium heat, stirring occasionally, for 10 minutes, until thick syrup forms.
2. Keep warm until ready to serve.

FOR EGG CUSTARD:

1. Combine milk, cream, eggs, and vanilla paste in medium bowl. Whisk until smooth.
2. Set aside.

FOR FRENCH TOAST:

1. Heat butter in large skillet over medium heat, until butter is melted.
2. Dip 2 slices of brioche in egg custard, making sure to coat both sides of bread. Remove from custard and place on hot skillet.
3. Cook for 2 minutes, until golden brown. Turn brioche over. Place 1/4 of the cream cheese filling on one piece of bread and 2 slices of guava paste on the other. Cook for one minute. Reduce heat to low and press guava paste and cream cheese filling sides together. Cook for 1-2 minutes, until fillings begin to melt.
4. Place on a plate and top with guava sauce, cream cheese icing, and strawberries.
5. Repeat with remaining slices of brioche.

Carne Guisada

Florida Fresh Outdoor Kitchen , Epcot International Flower & Garden Festival, WDW
Serves 4


BLACK BEAN CAKES
2 tablespoons olive oil, divided
1/2 small white onion, diced
1/2 medium red bell pepper, diced
1/2 medium green pepper, diced
1 garlic cloves, minced
1/2 tablespoon ground cumin
1 (14.5 ounce) cans black beans, rinsed and drained
1 chipotle peppers, chopped
Salt, to taste
Pepper, to taste
1/2 cup cooked quinoa
3/4 cups corn flour

FOR CARNE ASADA
1 teaspoon olive oil
1 small white onion, diced
1 medium red bell pepper, diced
1 clove garlic, minced
2 tablespoons tomato paste
1 (14.5 ounce) can diced tomatoes
1 pound cooked beef brisket, shredded
1 bay leaf
1/2 cup green olives, sliced
2 tablespoons chopped cilantro

TOMATO RELISH
2 medium red tomatoes, diced
1/4 small red onion, diced
1 tablespoon chopped parsley
1 tablespoon olive oil
2 tablespoons white balsamic vinegar
Salt, to taste
Black pepper, to taste

CILANTRO SOUR CREAM
1/2 cup sour cream
2 teaspoons lime juice
2 tablespoons chopped cilantro

GARNISH
1/4 cup chopped cilantro

FOR BLACK BEAN CAKE:

1. Heat 1 tablespoon of olive oil in a small sauté pan over medium heat until hot. Add onion, red bell pepper, and green bell pepper and sauté for 5 minutes, until tender.
2. Stir in garlic and cumin, cook for 1 minute. Remove from heat and place in a large mixing bowl.
3. Stir in black beans and chipotle peppers, mashing with a fork. Season with salt and pepper, to taste.
4. Mix in quinoa and corn flour.
5. Divide into 4 balls and flatten to make patties.
6. Heat remaining 1 tablespoon of olive oil in a large sauté pan until hot.
7. Cook black bean patties for 3 minutes on each side, until crispy.
8. Keep warm until ready to serve.

FOR CARNE ASADA:

1. Heat oil in a large pot over medium heat, until hot. Add the onion, red bell pepper, and green bell pepper, and sauté until tender.
2. Stir in garlic, tomato paste, and diced tomatoes.
3. Add the cooked brisket, bay leaf, green onions, and chopped cilantro.
4. Keep warm until ready to serve.

FOR TOMATO RELISH:

1. Combine tomato, red onion, parsley, olive oil, and white balsamic vinegar in a small bowl. Season with salt and pepper to taste.
2. Refrigerate until ready to serve.

FOR CILANTRO SOUR CREAM:

1. Mix sour cream, lime juice, cilantro, and salt in a small mixing bowl.
2. Refrigerate until ready to serve.

TO SERVE:

1. Place 1 seared black bean cake on each plate. Top with 1/2 cup of the carne asada.
2. Top with tomato relish and cilantro sour cream.
3. Garnish with additional cilantro.

Cotton Candy Milkshake
Disney Fantasy Cruise Ship

Milkshake Ingredients:

• 3 scoops Candy Explosion gelato (substitute with your favorite sweet flavored gelato or ice cream like Bubble Gum or Blueberry and add a handful of Nerds candy)
• 2 cups vanilla shake mix

Toppings:

• Strawberry jam
• Whipped cream
• Sprinkles
• Cotton candy

Directions:

• Prepare the cup with strawberry jam inside.
• Blend gelato and shake mix until smooth.
• Pour milkshake into cup and top with whipped cream, sprinkles and cotton candy.

 

[mikepizzo]

*This recipe is taken from the cookbook Cooking with Mickey Around our World*

Ambrosia Salad
Crystal Palace
Garden Gallery
Main Street, U.S.A.
Magic kingdom
The Disney Inn
Respectively

Yield: 6 servings

Ingredients:

• 1 cup mixed fruit or canned fruit cocktail
• ½ cup mandarin oranges
• ½ cup pineapple tidbits
• ¼ cup crushed pineapple
• ½ cup miniature marshmallows
• ⅓ cup flaked coconut
• ¾ cup dairy sour cream
• ¼ cup maraschino cherries, halved
• ¼ cup canned red seedless grapes
• Lettuce cups
• Salad dressing, if desired

Directions:
Drain fruits well. Combine all ingredients except lettuce and salad dressing, mixing lightly but thoroughly. Chill well. Serve in lettuce cups with salad dressing, if desired.

 

[mikepizzo]

*This recipe is taken from the cookbook Cooking with Mickey Around our World*

Chicken and Rice Salad

Papeete Bay Verandah
Polynesian Village Resort

Yield: 1 quart

Ingredients:

• ½ cup uncooked rice
• 1 ½ tsp mayonnaise
• ¾ cup cream of coconut
• 1 ½ tsp dairy sour cream
• 1 ½ tsp Worcestershire sauce
• 2 tbsp peeled, diced cantaloupe
• 1 tbsp chopped parsley
• ¼ cup seedless raisins
• ½ cup shredded carrots
• ¼ cup well drained crushed pineapple or tidbits
• 2 cups cooked, diced chicken
• Salt and white pepper to taste
• 2 ripe cantaloupe, if desired, or crisp lettuce

Directions:
Cook rice as directed on package. Drain well so rice is dry. There should be about 1 ¾ cups cooked rice.

Mix mayonnaise, cream of coconut, sour cream, and Worcestershire sauce in a 6 cup bowl. Add rice and mix well. Stir in diced cantaloupe, parsely, raisins, carrots, pineapple and chicken. Let stand 15 minutes and season to taste with salt and pepper. Chill for 2 hours before serving. If desired, serve salad in chilled halves of seeded cantaloupe or on a bed of lettuce.

 

[mikepizzo]

*This recipe is taken from the cookbook Cooking with Mickey Around our World*

Vinaigrette Dressing

Pioneer Hall
Fort Wilderness Campground Resort

Yield: 1 pint

Ingredients:

• ¼ tsp salt
• ¼ tsp dry mustard
• ½ tsp sugar
• ⅛ tsp freshly ground pepper
• ½ tsp basil leaves, crushed
• ¼ tsp oregano leaves, crushed
• ¼ cup red wine vinegar
• ½ tsp chopped sweet relish
• ½ tsp chopped capers
• ½ tsp chopped green olives
• 1 tsp chopped red pepper
• ½ tsp chopped parsley
• ½ tsp chopped green onion
• ½ tsp chopped Spanish onion
• ½ garlic clove
• 1 ¼ cups vegetable oil
• ½ hard cooked egg, chopped

Directions:
Combine salt, mustard sugar, pepper, basil, oregano and vinegar. Shake well. Then add relish, capers, olives, red pepper, parsley, onion and garlic. Mix. Add vegetable oil and egg and stir gently with a spoon.

 

[mikepizzo]

*This recipe is taken from the cookbook Cooking with Mickey Around our World*

Broccoli and Vegetable Salad with Curry Sauce

Top of the World
Contemporary Resort

Yield: 4-6 servings

Ingredients:

• 1 ½ cups broccoli buds
• 1 ½ cups cauliflower buds
• 1 ½ cups sliced fresh mushrooms
• ¾ cup mayonnaise
• 2 tbsp Vinaigrette Dressing (see here)
• ⅛ tsp dry mustard
• Salt and white pepper to taste
• 1/16 tsp garlic powder
• ¾ tsp curry powder
• ¼ cup half and half
• Tomato wedges

Directions:
Wash broccoli and cauliflower and cut buds into bite-size pieces. Drain well. Slice mushrooms.

Mix remaining ingredients and toss with vegetables, mixing lightly by hand. To serve, garnish with thin tomato wedges.

 

[mikepizzo]

*This recipe is taken from the cookbook Cooking with Mickey Around our World*

The Land Grille Room Salad

The Land Grille Room
The Land
EPCOT Center

Yield: 6 servings

Ingredients:

• ½ cup real mayonnaise
• ¼ cup dairy sour cream
• ¼ tsp salt
• ⅛ tsp freshly ground pepper
• 1 cup chopped apple
• 1 tsp lemon juice
• ¾ cup chopped cooked beets
• ¼ cup chopped red onion
• 6 iceberg lettuce slices, ½ inch thick
• 6 red pepper rings, cut in half

Directions:
Mix together mayonnaise, sour cream, salt and pepper. Toss apple with lemon juice and add with beets and onion to mayonnaise mixture. Chill. For each serving, place ⅓ cup mixture on lettuce slice and surround with red pepper rings.

 

[mikepizzo]

*This recipe is taken from the cookbook Cooking with Mickey Around our World*

Bacon Dressing

Coral Isle Cafe
Polynesian Village Resort

Yield: 3 cups

Ingredients:

• 2 cups mayonnaise
• 1 cup Vinaigrette Dressing (see this post)
• 2 tbsp bacon bits

Directions:
Use slow speed on hand mixer to whip mayonnaise until smooth. Shake Vinaigrette Dressing well and strain. Discard solids. Add liquid to mayonnaise slowly, stirring until it is smooth. Stir in bacon bits. Use as a dressing for vegetable salads.

 

[mikepizzo]

*This recipe is taken from the cookbook Cooking with Mickey Around our World*

Papeete Bay Verandah Salad

Papeete Bay Verandah
Polynesian Village Resort

Yield: 4 servings

Ingredients:

• 4 large slices, ½ inch thick, Iceberg lettuce
• ½ cup sliced mushrooms
• ½ cup cooked bay shrimp
• ¼ cup pickled okra
• 8 thin slices jicama, rolled
• 4 cherry tomatoes
• 4 sprigs watercress
• Bacon Dressing (see this post)

Directions:
Place lettuce slices on 4 chilled plates. Arrange mushrooms, shrimp, okra and jicama on lettuce. Place cherry tomatoes and watercress on side of salad. Serve with Bacon Dressing.

 

[mikepizzo]

*This recipe is taken from the cookbook Cooking with Mickey Around our World*

Ham & Rice Salad

Polynesian Buffet
Top of the World
Polynesian Village Resort
Contemporary Resort
Respectively

Yield: 6 cups

Ingredients:

• 1 cup hot cooked rice
• ¼ cup Vinaigrette Dressing (see this post)
• 1 tbsp chopped green onion
• ½ cup thinly sliced cauliflower florets
• ⅓ cup thinly sliced radishes
• ½ cup diced celery
• 1 ½ cups frozen peas, blanched and chilled
• 1 ⅓ cups julienne cut cooked ham
• ½ cup mayonnaise
• ¼ tsp dry mustard
• ½ tsp curry powder
• ¾ tsp salt
• ¼ tsp white pepper

Directions:
Combine rice and Vinaigrette Dressing and let stand in refrigerator for 1 hour. Drain off any excess dressing and toss with vegetables and ham. Mix together mayonnaise, mustard, curry powder, salt and pepper. Add to rice mixture and toss to blend. Chill.

 

[mikepizzo]

*This recipe is taken from the cookbook Cooking with Mickey Around our World*

Polynesian Tuna Fish Salad

Papeete Bay Verandah
Polynesian Village Resort

Yield: 3 ¾ cups

Ingredients:

• ½ cup vegetable oil
• 2 garlic cloves, minced
• 6 tbsp thinly sliced onion
• ½ cup sliced green pepper
• 1 jar (7 ¼ oz) baby corn, drained
• ¼ cup canned green beans, drained
• ½ cup thinly sliced carrots
• ¼ cup sliced fresh mushrooms
• 2 tbsp chopped sweet gherkins
• ¼ cup sliced black olives
• ⅓ cup tomato catsup
• ⅓ cup chili sauce
• 2 cans (6 ½ oz) chunk white tuna in water, drained
• Crisp lettuce

Directions:
Heat oil in a saucepan and simmer garlic, onion and pepper for 10 minutes. Cut corn ears into 2 or 3 pieces and add with remaining ingredients except tuna, to hot vegetable mixture. Bring to a boil. Cool. Break up tuna and toss with vegetable mixture. Chill. Serve on crisp lettuce.

 

[mikepizzo]

*This recipe is taken from the cookbook Cooking with Mickey Around our World*

Shrimp Rice Salad

Papeete Bay Verandah
Polynesian Village Resort

Yield: 4 cups

Ingredients:

• ¾ cup uncooked white rice
• 6 oz tiny bay shrimp cooked, well drained, or other cooked shrimp
• 2 tbsp finely diced red peppers
• 1 cup thinly sliced raw, unpeeled zucchini
• 1 scallion, cleaned and cut crosswise
• 3 tbsp mayonnaise
• ½ tsp Worcestershire sauce
• ½ cup Vinaigrette Dressing (see this post)
• ½ tsp salt
• ½ tsp sugar
• ⅛ tsp white pepper

Directions:
Cook rice as directed on package. Drain and cool. Drain defrosted frozen shrimp well. Mix shrimp, peppers, zucchini and scallion with rice.

Mix together mayonnaise, Worcestershire, Vinaigrette Dressing, salt, sugar and pepper. Add to rice mixture and toss lightly to blend. Chill.

 

[mikepizzo]

*This recipe is taken from the cookbook Cooking with Mickey Around our World*

Potato Salad

Top of the World
Contemporary Resort

Yield: 5 ½ cups

Ingredients:

• 1 ½ pounds cooked potatoes, (5 cups, diced)
• 3 tbsp chopped celery
• 3 tbsp chopped onions
• 3 tbsp chopped green pepper
• 1 tsp chopped red pepper
• 1 tsp prepared mustard
• 2 tsp salt
• ½ tsp white pepper
• 1 hard cooked egg, peeled, coarsely chopped
• ½ to ¾ cup mayonnaise

Directions:
Cool potatoes. Peel and dice into medium pieces. Add remaining ingredients and toss lightly to blend well. Chill.

 

[mikepizzo]

*This recipe is taken from the cookbook Cooking with Mickey Around our World*

Verandah Restaurant Spinach Salad with Hot Vinaigrette Dressing

Verandah Restaurant
Walt Disney World Shopping Village

Yield: 4 servings

Ingredients:

• 1 pound fresh spinach
• 1 small red onion, cut in thin rings
• 1 cup sliced mushrooms
• 4 tsp bacon bits
• ½ cup Vinaigrette Dressing (see this post)

Directions:
Wash spinach. Dry and cut or tear leaves in bite size pieces. Combine in a salad bowl with onion rings, mushrooms and bacon bits. Heat Vinaigrette Dressing over low heat until warm. Pour over vegetables and toss.

 

[mikepizzo]

*This recipe is taken from the cookbook Cooking with Mickey Around our World*

Malabar and Dressing

Empress Room
Empress Lilly
Walt Disney World Shopping Village

Yield: 4 ½ cups

Ingredients:

• 1 cup red wine vinegar
• ¼ tsp salt
• ⅛ tsp white pepper
• ⅛ tsp black pepper
• 1 tsp Dijon mustard
• ⅛ tsp Worcestershire sauce
• 2 cups soybean or other vegetable oil
• 2 tbsp finely diced Bermuda onion
• ½ tsp snipped chives
• ½ tsp snipped parsley
• 3 tbsp finely diced red radishes
• 1 ½ cups (15 medium) diced mushrooms

Directions:
Pour Vinegar into stainless steel mixing bowl. Add salt, peppers, mustard and Worcestershire sauce and blend. Then, with a whisk, slowly blend in oil. Stir in remaining ingredients. Chill. Refrigerate unused portion.

 

[mikepizzo]

*This recipe is taken from the cookbook Cooking with Mickey Around our World*

Horn of Plenty Salad

The Land Grille Room
The Land
EPCOT Center

Yield: 4 servings

Ingredients:

• Chicory leaves
• 1 medium orange, peeled and sliced
• ½ pound watermelon, cut into wedges
• ½ cantaloupe, peeled and cut into wedges
• 2 cups seedless white grapes
• ½ pineapple, peeled and sliced
• ¼ medium honey dew, peeled and cut into wedges
• 2 apples, cored, cut into 8 wedges each
• 2 peeled bananas, cut in thick slices
• 6 oz Swiss cheese, cut in cubes
• 2 tbsp lemon juice
• 4 kiwi fruit, peeled and sliced
• 2 star fruit, peeled and sliced
• Honey Yogurt Dip (see recipe below)

Directions:
Arrange a bed of chicory leaves on each of 4 chilled luncheon plates. Place the fruit (except the kiwi and star slices) and cheese in a harmonious arrangement on the chicory. Sprinkle lemon juice on the apple wedges and banana slices. If not to be served at once, cover plates with plastic wrap and store in refrigerator. When ready to serve decorate fruits with kiwi and star fruit slices. Serve with Honey Yogurt Dip.

Honey Yogurt Dip

Ingredients:

• 1 pint plain yogurt
• 4 tbsp honey

Directions:
Stir gently to combine ingredients. Chill. Makes 2 ¼ cups.

 

[mikepizzo]

*This recipe is taken from the cookbook Cooking with Mickey Around our World*

Papeete Bay Verandah Dressing

Papeete Bay Verandah
Polynesian Village Resorts

Yield: 2 cups

Ingredients:

• ¾ cup mayonnaise
• ½ cup dairy sour cream
• 2 tsp vinegar
• 2 tsp lemon juice
• 1 egg
• 1 ½ tsp snipped chives
• 1 tbsp snipped parsley
• 1 tbsp finely chopped anchovies
• ½ tsp dried tarragon leaves
• 1 large garlic clove, put through garlic press
• ½ cup vegetable oil
• Salt and white pepper to taste
• ⅛ tsp green food coloring, if desired

Directions:
Mix mayonnaise with sour cream, vinegar, lemon juice and egg, blending well. Mix in chives, parsley, anchovies, tarragon and garlic. Gradually stir in oil with a whisk. Taste and add salt and pepper as needed. If desired, dressing may be tinted light green with food coloring. Chill. Keep any unused portion refrigerated.

 

[mikepizzo]

*This recipe is taken from the cookbook Cooking with Mickey Around our World*

Thousand Island Dressing

Liberty Tree Tavern
Liberty Square
Magic Kingdom

Yield: 2 ¼ cups

Ingredients:

• 1 cup mayonnaise
• ½ cup catsup
• ⅓ finely chopped celery
• ⅓ finely chopped onion
• ¼ cup finely chopped green pepper
• ½ cup sweet pickle relish, drained
• 2 tbsp sugar
• 2 tsp Worcestershire sauce
• ½ tsp salt

Directions:
Blend mayonnaise and catsup. Add remaining ingredients and mix gently to combine. Refrigerate.