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I am still working on providing more of these. What I have so far are the following:
If anyone has others then please let me know!
Melt butter in boiling water, add salt and flour and beat vigorously. Remove from fire as soon as mixture leaves side of pan. Transfer to mixer bowl, cool slightly. Add eggs, one at a time, beating after each addition.Ingredients 1/2 c. butter or margarine1 c. water, boiling1/4 tsp. salt1 3/4 c. all-purpose flour4 eggs4 cups vegetable oilgranulated sugarDirections
Heat oil to 375 degrees, dip tablespoon first in oil, then in batter and drop batter on paper towels. Roll in granulated sugar and serve hot. Yield: 3 dozen.
Mint Julep Recipe
This recipe comes from "Cooking with Mickey Vol. I"
Ingredients 1 cup Sugar3 tsp. Lime Juice Concentrate3 cups Soda Water6 tbsp. Creme DeMenthe (hard to find, but this is important)6 oz. thawed Lemonade ConcentrateDirections Dissolve sugar into soda water. Add lime juice and lemonade and bring to boil. Remove from heat and add Creme DeMenthe. Chill. To serve, combine 3 parts syrup to 5 parts water. Yield: Approx. 2/3 gallon.Mint Julep Concentrate. A company called Bar None in Tustin California has been producing a "take-home" version of the julep: simply add water. This can be boughteither from Bar None or at the French Market/Mint Julep Bar in Disneyland.
Monte Cristo Recipe
This recipe was distributed to Annual Passholders in a recent newsletter and can also be found in various cookbooks.
BATTER1 1/2 Cups - All-purpose flour, sifted1/4 Teaspoon - Salt1 Tablespoon - Baking powder1 1/3 cups - Water1 - EggSift flour, salt and baking powder together. Add water to beaten egg, thenadd to flour mixture and mix well. Set aside.SANDWICH1 Ounce - Sliced white meat of turkey1 Ounce - Sliced Swiss cheese1 Ounce - Sliced ham2 Slices - Egg BreadMake a sandwich using turkey first, then Swiss cheese, and then ham. Cutsandwich into quarters using toothpicks to hold sandwich together. Dipsandwich in egg batter and fry in 360 degrees canola oil until goldenbrown. Remove toothpicks and sprinkle with powdered sugar. Serve withraspberry jelly.
Ingredients 1 pound boneless pork, fresh, diced into 1/2 inch cubes3 tablespoons vegetable oil1/4 teaspoon black pepper, freshly ground1/4 teaspoon thyme, dried1/4 teaspoon garlic powder1 16-ounce can tomatoes, crushed4 cups water1 1/4 cups rice, uncooked2 chicken bouillon cubes1 1/2 cups onion, diced1 cup celery, diced1 cup green bell pepper, diced3/4 cup zucchini, diced1 teaspoon yellow chili pepper1/4 cup scallions, chopped1 tablesoon parsley, chopped1 cup ham, diced1 cup Polish sausage, cooked, diced1 cup Italian sausage, cooked, diced1 cup okra, frozen, cut1 1/2 cups small shrimp, cookedDirections
In a large saucepan, saute pork in oil over medium heat for 15 minutes, stirring occasionally.Add pepper, thyme, garlic powder, and tomatoes. Cover and cook for 15 minutes. Add water, ride, bouillon cubes, oinions, celery, green pepper, zucchini, chili peppers, scallions, and parsley. Bring to a boil. Stir to blend ingredients, cover and simmerfor 10 to 15 minutes. Stir once or twice and add remaining meat ingredients. Cook for another10 minutes and add okra and shrimp. Heat well and serve hot. Yields 6 to 8 servings.
Cafe Orleans Cajun Chicken (now defunct)
This recipe comes direct from the NOS chefs (thanks also to Heather DePol for the reminder!).
Ingredients Cajun Chicken:1 lbs boneless skinless chicken breast2 tbls butter2 tbls cajun seasoning2 tbls flour16 ounces of chicken broth2 tomatoes 2 green bell peppers2 red bell peppers2 onions2 stalks of celery8 sliced mushroomsDirections
Make the cajun seasoning first. To make a lifetime supply (160 ounces), you need: 56 oz. of spanish paprika, 44 oz. of salt, 16 oz. of onion powder, 20 oz. of garlic powder, 14 oz of cayenne pepper, 8 oz. of white pepper, 16 oz. of black pepper, 4 oz. of thyme, 4 oz. of oregano, and 27 ounces of sugar.These are all dry ingedients; just mix them well together and voila.Take one pound of boneless skinless chicken breasts and cut up into cubes.Melt butter in a pot and sautee the chicken until brown. Add spice and mix.Add flour until chicken is coated. Then add broth and bring to a boil. Aftermix is boiling, add vegetables (must be chopped), stir, and let simmer fortwo hours. If it looks like you have too many vegetables for the liquid, don'tworry because the vegetables will reduce during the cooking. Add corn starch to thicken if desired.Note: if you pre-cook the chicken, you only need to simmer for 8-10 minutes.Makes five servings.
JUMPSTATION
Introduction to NOS RestaurantsBlue Bayou
Fantasmic Dessert BalconyCafe Orleans
Royal Street Veranda
La Petite PatisserieBackstage locations and offices
Meet the Cast!
Some NOS Restaurants Recipes
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