Disneyland

Main Street

Tomorrowland

There have been many requests for Disney's recipes, and you are welcome to request some
of me, but all I have are currently posted here (still, it never hurts to ask).

I am leery of posting too many recipes for legal reasons. Disney does offer several cookbooks,
and officially I should encourage you to purchase these ("Cooking with Mickey" is one
such book).

I am still working on providing more of these. What I have so far are the following:

New Orleans Fritters

Mint Julep

Monte Cristo Sandwich

Jambalaya

Disneyland's Clam Chowder

Chocolate Mousse

Bengal BBQ Beef Skewers

If anyone has others then please let me know!

Choux Fritter Recipe

This recipe comes from guest courtesy cards, handed out to anyone who wanted
to know the fritter recipe.

Ingredients

1/2 c. butter or margarine
1 c. water, boiling
1/4 tsp. salt
1 3/4 c. all-purpose flour
4 eggs
4 cups vegetable oil
granulated sugar



Directions

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.

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.

Return to Top

Mint Julep Recipe

This recipe comes from "Cooking with Mickey Vol. I"

Ingredients

1 cup Sugar
3 tsp. Lime Juice Concentrate
3 cups Soda Water
6 tbsp. Creme DeMenthe (hard to find, but this is important)
6 oz. thawed Lemonade Concentrate


Directions

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
bought either from Bar None or at the French Market/Mint Julep Bar.

Return to Top

Monte Cristo Recipe

BATTER
1 1/2 Cups - All-purpose flour, sifted
1/4 Teaspoon - Salt
1 Tablespoon - Baking powder
1 1/3 cups - Water
1 - Egg


Sift flour, salt and baking powder together.  Add water to beaten egg, then
add to flour mixture and mix well.  Set aside.


SANDWICH
1 Ounce - Sliced white meat of turkey
1 Ounce - Sliced Swiss cheese
1 Ounce - Sliced ham
2 Slices - Egg Bread


Make a sandwich using turkey first, then Swiss cheese, and then ham.  Cut
sandwich into quarters using toothpicks to hold sandwich together.  Dip
sandwich in egg batter and fry in 360 degrees canola oil until golden
brown.  Remove toothpicks and sprinkle with powdered sugar.  Serve with
raspberry jelly.

Return to Top

Jambalaya

This recipe comes from Mickey's Gourmet Cookbook.

Ingredients

1 pound boneless pork, fresh, diced into 1/2 inch cubes
3 tablespoons vegetable oil
1/4 teaspoon black pepper, freshly ground
1/4 teaspoon thyme, dried
1/4 teaspoon garlic powder
1 16-ounce can tomatoes, crushed
4 cups water
1 1/4 cups rice, uncooked
2 chicken bouillon cubes
1 1/2 cups onion, diced
1 cup celery, diced
1 cup green bell pepper, diced
3/4 cup zucchini, diced
1 teaspoon yellow chili pepper
1/4 cup scallions, chopped
1 tablesoon parsley, chopped
1 cup ham, diced
1 cup Polish sausage, cooked, diced
1 cup Italian sausage, cooked, diced
1 cup okra, frozen, cut
1 1/2 cups small shrimp, cooked



Directions

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 simmer for 10 to 15 
minutes. Stir once or twice and add remaining meat ingredients. Cook for 
another 10 minutes and add okra and shrimp. Heat well and serve hot. 
Yields 6 to 8 servings.

Return to Top

Disneyland's Clam Chowder

Ingredients

1/4 lb. butter
1 1/2 cups chopped onion
1 cup chopped celery
3/4 cup all purpose flour
1 quart milk
1 1/2 cups chopped clams, reserving juice
1/2 cup chopped green bell pepper
1/2 cup chopped red bell pepper
1 cube instant chicken broth
3/4 tsp. salt
1/4 tsp. white pepper
1/4 tsp. thyme
1 1/2 cups cooked and diced potatoes


Directions


In a medium saucepan, melt butter; add onions, celery, red and green
peppers and thyme. Sautee until tender. Add flour and chicken broth cube;
cook over low heat for 5-10 minutes.

Add milk and reserved clam juice. Simmer for 20 minutes, stirring constantly. 
Add clams, potatoes, salt and pepper. Simmer for 5 minutes over low heat.

Yield: 4-6 servings.

Return to Top

Blue Bayou's Chocolate Mousse

Ingredients

12 oz. bittersweet chocolate
4 oz. unsalted butter
5 oz. egg whites
2 oz. sugar
3 1/2 cups of heavy cream



Directions


In a double boiler combine chocolate and butter, stirring until melted.
Whip cream and supgar until light and fluffy; set aside. Beat egg whites at
high speed until soft peaks form. Using a wire whisk combine egg whites
with the melted chocolate and then with the whipped cream. Cover and
refrigerate overnight. 

Yield: 8 cups.

Return to Top

Bengal Barbecue Spicy Beef Skewers

Ingredients

Yield 2 3/4 cups
Portion Size: 6

1 cup Soy Sauce
1 1/2 cups Water
1 Tbsp. Ground Black Pepper
3 Tbsp. Sesame Seed Oil
1 tsp. Ground Red Pepper
1/2 tsp. Cayenne Pepper
1 Tbsp. Granulated Garlic
3 Tbsp. Cornstarch
18 one-ounce pieces Sirloin Beef Chunks
6 Bamboo Skewers

Directions

Combine all of the ingredients above and bring to a boil, adding cornstarch to thicken. Soak the bamboo skewers in water to avoid burning. Place 3 pieces of beef on each skewer and cook on the grill 3 minutes on each side or until desired doneness. Brush with sauce and serve.

Return to Top

Please email me your comments, questions, additions and corrections (if something is out-of-date). I love to get email, so send your feedback!

Special thanks, of course, to the people who make this FREE website possible: