The Kitchen

This will probably be our last Kitchen post for a while as we have exhausted our supply of recipes. So, I thought I would toss u[ one of Walt’s personal home recipes that he would cook for Lillian on occasion. ENJOY!

Ground Beef 2 lbs
2 Onions
2 Garlic Cloves
Pink Beans 2 lbs
Celery ½ Cups
Chili Powder 1 tsp
Paprika 1 tsp
Dry Mustard 1 tsp.
Solid Pack Tomatoes 1 large can
Salt to taste
Soak beans overnight in cold water. Drain. Add water to cover 2 inches over beans and simmer with onions until tender (about 4 hours). Meanwhile, prepare sauce by browning meat and minced garlic in oil. Add remaining items and simmer 1 hour. When beans are tender, add sauce and simmer ½ hour. Serves 6-8

Since we are approaching Disneyland’s 55th Anniversary, I though it was appropriate to post one of Walt’s personal favorite recipes. ENJOY!

(Steak, Chicken, Seafood, or Veggie)
(You may notice by the amounts mentioned in the ingredients below that this is the mass-production recipe; you will probably want to adjust the quantity.)

1 lb. Butter
1 lb. Flour
22 cups Chicken Stock
6.5 oz. Diced Celery
6.5 oz Diced Onions
½ lb. Cooked Rice
¾ lb. Diced Meat (Chicken, Steak, or Seafood)
2 cups Diced Tomatoes
½ ob. Cut Okra
Salt to taste
1/8 oz. White Pepper
1/8 oz. Cayenne Pepper
1/8 oz. Gumbo File
4. oz. Roux (2 oz. Flour & 2 oz. Butter)

Melt butter in a sauce pan; add flour to make a roux (mix of butter and flour). Cook for 1/ hour, add onion and celery, cook for 5 minutes, add stock (can be made with a mix of water and chicken base) making sure roux is dissolved completely, simmer for 10 minutes, add remaining ingredients, return to a simmer. Adjust salt to taste.

Note: Using seafood, add seafood at the last minute (making sure seafood is cooked before removing from pot).

New Orleans Square is probably the best food in DLR. To me, nothing beats a delicious bowl of Jambalaya!

Yields 6 to 8 servings

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 tablespoon 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, sauté 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, onions, 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.

This weeks recipe is a favorite among fans. The Monte Cristo Sandwich is sure to make tummies happy!

4 cup Canola Oil (For Frying)
2 Slices White Bread
1.5 oz Sliced Ham
1.5 oz Sliced Turkey
1 oz Swiss cheese

Jam Ingredients:
6 oz Blackberry Jam
1 TB Cream

Batter Ingredients:
3 ½ Cups Water
1 ½ Tsp Salt
3 ½ Cups Flour
2 TB Corn Starch
1 Egg (each)
3 Drops Yellow Coloring
2 Tsp Baking Powder
2 Tsp Powdered Sugar (For Dusting)

In a large mixing bowl, add water and egg; mix well. Then add all dry batter ingredients and mix thoroughly. It is best to let batter rest for 2 hours before cooking. Stack sandwiches in this order: white bread, cheese, ham, turkey, cheese, and white bread. Press sandwiches together. This will help to keep sandwiches together during frying. In a deep fryer or frying pot, add oil and bring to 350 degrees. When oil comes to heated (350 degrees), dip sandwich in batter and cover completely. Carefully place sandwich in hot oil, and cook for 2 minutes on each side. Drain sandwich and dust with powdered sugar. Serve with blackberry jam.

This week we have another classic recipe form new Orleans Square, Cajun Chicken and Rice Soup. ENJOY!

3 ¼ ounces margarine

3 ¼ ounces flour
½ gallon chicken stock
1 lb diced chicken meat
8 oz diced tomatoes
6 oz diced onion
2 oz sliced fresh mushrooms
½ tsp salt
¼ tsp white pepper
1 oz Cajun seasonings
½ lb cooked rice
3 oz julienne red bell peppers
3 oz julienne green bell peppers

Melt margarine in stock pot. Add flour to make a roux and cook for 10 minutes. Add the chicken stock making sure the roux dissolves completely. Simmer 15 minutes. Add all remaining ingredients, except for the bell peppers. Return to a simmer, and adjust seasonings to taste. Bring soup to 180 degrees. Add bell peppers and stir well

Yummy Yummy Cob Salad. This is is a classic Disneyland recipe.

4 slices bacon, cooked and cooled
2 hard boiled eggs, cooled
1 ripe avocado
2 tomatoes
4 oz bleu cheese crumbles
½ cup Italian dressing*

Clean lettuce and chop into thin strip. Peel avocado and chop into bite size pieces. Clean and chop tomatoes then cut Into bite size pieces. Peel the eggs, and chop and crumble the bacon. Place all ingredients into a large bowl. Toss until well mixed.

*The Italian dressing used at Disneyland is Lawry’s packaged, and is available in most grocery Stores.

For our vegetarian friends, we have a special recipe this week.

1 Quart   Vegetarian Broth
8 oz Celery small dice
8 oz Onion small dice
10 oz Green peppers small dice
8 oz Red peppers small dice
2 oz Jalapenos small dice
8 oz Butter
12 oz Flour
2 cups Crushed Tomatoes
2 cups Corn Pureed
4 cups Whole Kernel
1 each Bay Leaf
2 pint Heavy Cream
Salt

White Pepper
Tabasco
Worcestershire Sauce

Procedure:
Add butter, Swear onions, celery, and peppers.
Add the flour and cook to make a blonde roux.
Add the pureed corn to the roux.
Add your veggie stock in stages to the roux.
Add the whole corn kernels, bay leaf, simmer until tender.
Add Crushed Tomato and Jalapenos.
Add the Heavy Cream and Remove the Bay Leaf.
Adjust the seasoning with Salt, Pepper, Tabasco and Worcestershire Sauce.

This weeks recipe is a classic! Straight from the fish house in new Orleans Square, we have the famuse (and yummy) Disneyland Clam Chowder!

¼ lb. butter
1 ½ cup onions, chopped
1 cup celery, chopped
¾ cup all-purpose flour
1 qt. milk
1 ½ cup clams, chopped (reverse juice)
½ cup green bell pepper, chopped
1 cube instant chicken broth
¾ tsp. salt
½ tsp. white pepper
¼ tsp. thyme (tomillo)
1 ½ cup potatoes cooked and diced.

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

Add milk and reserved clam juice. Simmer for 30 minutes, stirring constantly. Add clams, potatoes, salt, and pepper; simmer for 5 minutes over low heat.

A polular feature on our old website was The Kitchen. We had a variety of recipes from around the Disneyland Resort. We decided to kick off our new site with one of the more popular items, Loaded Baked Potato Cheese Soup. We will be posting a new recipe every week, so stay tuned for more! ENJOY!

4 large russet potatoes (peeled and small diced)
4 med red potatoes (small diced)
6 oz (2 large stalks) celery (small diced)
6 oz (1 large stalks) carrots (peeled and small diced)
1 med. Yellow onion (small diced)
2 oz. unsalted butter
1 lb. bacon (rough chopped) (*tip: place slices bacon in the freezer for 20-30 min.)
16 oz. chicken stock or vegetable stock
32 oz Heavy Whipping Cream
2 oz vegetable oil
Salt/ pepper to taste
*Small dice= ¼ in, x ¼ in.
Garnish with these items if desired:
Chives (chopped)
Bacon Bits
Sour Cream
Cheddar and Monterey Jack Cheese (shredded)

Procedure:
1.Place stock pot, (6-8 quart pot) over medium heat. Add the vegetable oil, butter and bacon. Start rendering the bacon (process of releasing the fat through cooking). The bacon will start to release its fat. Do not allow it to burn.
2.Cook bacon till crispy, remove and set aside on a paper towel; leaving the fat from the bacon in the pan. Add onions, carrots, and celery. Traditionally these 3 items are called the MIREPOIX. Sweat the MIREPOIX until the onions turn translucent. Add potatoes and cook for 4 minutes. Add the flour to make roux. Cook roux until blond in color, (about 5 to 7 minutes), while stirring constantly. Add chicken stock and half of the bacon back into the pan. (Reverse the rest of the bacon for garnish.) Seasoned with salt and pepper.
3.Turn the heat to medium high, bring the soup up to a summer and cook for 15 minutes or until the potatoes are soft and tender. Mash some of the potatoes for thicker, creamier texture. Add whipping cream and summer for 5 minutes.
4.You can adjust the thickness by adding water or stock for a thinner soup. It should have a cream consistency, adjust your seasonings.
5.Garnish with your desired toppings.
Courtesy of Sous Chef Joven Tolentino