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Disneyland Recipes!
Time for a vacation? Take a culinary vacation tonight with these delightfully delicious recipes from New Orleans Square at the "Happiest Place on Earth" -- Disneyland!  
And, to listen while you cook & eat: Subsonic's Disney Theme Park Audio & Music -- free Internet radio station!
If your family is ready for a real trip to Disneyland, be sure to check the Disneyland vacation specials at Little Wonder Travel! Blue Bayou Monte Cristo Sandwich Batter
1/4 tsp. Salt 1 Tbl. 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 Oz. Sliced Swiss cheese 1 Oz. 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 presented as a dipping sauce. New Orleans Square Gumbo (Steak, Chicken, Seafood, or Veggie)
1/2 Cup Flour 4 stalks Diced Celery 1 large Diced Onion 1 small Diced Bell Pepper 1 Tbl. Cajun seasoning (To taste) Salt 1/2 tsp. Pepper (white or black) 1/2 tsp. Cayenne Pepper (or Paprika) 1/2 tsp. Gumbo File (available locally in low cost bags from Mojave, at Lin's and Albertsons) 1 cans Tomato Paste 2 lbs. total Diced Meats (Chicken, Ham or Smoked Sausage, and Shrimp) 2 cups Diced Tomatoes 1 Cup Cut Okra (frozen is fine) 2 quarts Chicken Stock + water Cooked Rice (enough for your family) Add tomato to a small skillet over medium heat, stirring occasionally, until it is slightly browned and carmelized. Meanwhile, in a large pot, melt butter in a large sauce pan, adding diced celery, onion, and bell pepper until softened. Add flour and dry seasonings, and stir to make a roux (mix of butter and flour), cooking until flour is browned somewhat. Add stock (can be made with a mix of water and chicken base) while wisking, making sure flour is dissolved completely. Add tomato paste and remaining ingredients, bring to a simmer until everything is warmed and the broth is slightly thickened (from the flour). (Note: if using seafood, add seafood at the last minute, making sure seafood is cooked before removing from pot). Serve over cooked rice. New Orleans Square Jambalaya
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 bell pepper, diced 3/4 cup zucchini, diced 1/4 cup green onions, chopped 1 tablespoon parsley, chopped 1 cup ham, diced 1-2 cups smoked sausage, cooked, diced 1 cup okra, frozen, cut 1 1/2 cups shrimp, cooked In a large saucepan, sautŽ 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. New Orleans Square Mint Julep
1 bunch of spearmint leaves 1 cup hot water 1/4 cup sugar New Orleans Square Choux Fritter (Beignets)
1 cup water, boiling 1/4 tsp. salt 1 3/4 cup all-purpose flour 4 eggs 4 cups vegetable oil Granulated sugar 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 a tablespoon first in hot oil, then in batter. Carefully drop tablespoonfuls of batter into hot oil and cook until brown on all sides. Remove from oil with a slotted spoon and drain on paper towels. Roll in granulated sugar and serve hot. Serve to children first, then to husbands, or -- I am told -- the husbands will eat all of them before you realize they're all gone! The husbands may suggest that doubling the recipe is a perfect solution to that entirely accidental problem. ;-) Yield: 3 dozen (although it doesn't really seem like that many...) |
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Hal & Jean Ward,