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Old 03-11-2008, 09:46 AM   #1696
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Post German-style Sauerkraut

Epcot International Food and Wine Festival 1998

G E R M A N Y



Serves: 4 people

1 lb. Sauerkraut
1 cup Onion, diced
1 tsp. Caraway Seed
1/2 cup White Wine (Chablis)

METHOD:
In a saucepan combine the diced onions, white wine, and caraway
seeds. Bring to a boil. Add the saurkraut and let this simmer for
20 minutes.
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Old 03-11-2008, 09:47 AM   #1697
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Post Apple Strudel

Epcot International Food and Wine Festival 1998

G E R M A N Y



Serves: 4 people

Dough
1/4 cup Bread Flour
1/2 cup Flour (all-purpose)
1/4 tsp. Salt
1/2 each Egg Yolks
1/2 cup Water (warm)
1/8 cup Vegetable Oil
Vegetable Oil to cover dough Filling
1 lb. Apples
1/4 cup Butter (melted)
2 tblsp. Bread Crumbs (toasted)
1/8 cup Raisins
Cinnamon Sugar (recipe follows)
METHOD: Mix thoroughly.
Cinnamon Sugar
2 tblsp. Sugar (granulated)
1/8 tsp. Cinnamon

METHOD:
Mix together the bread flour, all-purpose
flour, and salt in a mixing bowl using the
dough hook on a mixer. Then slowly
add the egg yolks, oil, and warm water
on medium speed until the dough pulls
away from the side of the bowl, but
slightly sticks to the bottom of the bowl.
Remove from the mixing bowl, cover
with oil and place in a sealed container.
Place in the refrigerator overnight.
Remove from refrigerator and gently
wipe off the excess oil from the dough.
For best results place a clean, lint free
towel on the kitchen counter and gently
pull the dough with your hands until the
dough is paper thin. The dough should
be rectangular in shape.

PREPARATION METHOD:
Once you have the dough stretched out, place 3 tablespoons of the
toasted bread crumbs on the long end of the dough closest to you
approximately 3 inches wide. Mix together the sliced apples and
raisins and place on top of the toasted bread crumbs. Sprinkle the
cinnamon sugar on the apple and raisin mixture. Then add the
remaining toasted bread crumbs on top of the apple mixture. With
a pastry brush, brush the melted butter on the dough that is
exposed. Next grabbing the towel with the side where the apple
mixture is, roll the dough to the other end making sure that the
apple mixture inside is even. Brush the outside of the dough with
more of the melted butter. The bake in a 400° oven for approximately
25-30 minutes or until the dough is golden brown. Let cool
at room temperature for 30-45 minutes, then slice with serrated
knife into 4 equal portions.

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Old 03-11-2008, 09:48 AM   #1698
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Post Lamb Souvlaki

Epcot International Food and Wine Festival 1998
G R E E C E



1/4 cup Dry Red Wine
1/4 cup Olive Oil
3 tblsp. Fresh Lemon Juice
1 each Small Onion, grated
2 each Garlic Cloves, minced
1 tsp. Salt
1 tsp. Dried Oregano, crumbled
1/8 tsp. Dried Thyme, crumbled
1/8 tsp. Fresh Ground Black Pepper
2 lbs. Boneless Leg of Lamb
(cut into 1 1/2 inch cubes)
2 each Green Peppers (cored, seeded,
and cut into 1 1/2 inch dice)
1 each Medium Onion
(peeled and cut into six wedges)

METHOD:
Combine wine, oil, lemon juice, grated onion, salt, oregano,
thyme, and pepper in large glass bowl. Add lamb and toss to coat
completely. Cover and refrigerate at least 3 hours, turning lamb
occasionaly.
Drain lamb, reserving marinade. Thread lamb cubes onto skewers,
alternating with vegetables and leaving a small space between each
ingredient. Brush vegetables with marinade.

Broil four to five inches from heat or grill over charcoal outdoors,
turning skewers and basting frequently, until lamb is done (10 to
15 minutes).

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Old 03-11-2008, 09:50 AM   #1699
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Post Tzatziki

Epcot International Food and Wine Festival 1998

G R E E C E

TZATZIKI

(Herbed Yogurt and Cucumber)
2 cups Plain Yogurt
1 each Medium Cucumber
(peeled, seeded, and diced)
1 each Garlic Clove, minced
2-3 tsp. Fine Olive Oil
1 tblsp. White Vinegar
1 tblsp. Fresh Dill, finely chopped
1 tsp. Fresh Mint, finely chopped
Pinch of Salt METHOD:
Combine all ingredients in a glass bowl and chill to allow flavors to
penetrate the cucumber. Serve as a "dip", on lettuce leaves as a
salad, or with fried zucchini, eggplant, or fish.

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Old 03-11-2008, 10:13 AM   #1700
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Post Paella

Epcot International Food and Wine Festival 1998

S P A I N



Serves: 4 people

3 cups of Chicken Stock
1/4 tsp. Saffron
1 small Onion
2 small Chickens, cut in serving pieces
Salt to taste
1 medium Onion, chopped
4 each Spring Onions, chopped
4 cloves of Garlic, chopped
1 each Pimentos, diced
1/2 lb. Shrimp, shelled
3 cups Short Grain Rice
3 tblsp. Parsley, chopped
1 each Bay Leaves, crumbled
1/2 cup Dry White Wine
1 tblsp. Lemon Juice
1/4 lb. Peas
4 each Prawns
18 each Small Clams, cleaned
18 each Small Mussels, scrubbed
Lemon Wedges
Chopped Parsley

METHOD:
Heat broth with saffron and whole onion. Cover and simmer for
15 minutes. Remove onion and reserve 51/2 cups broth.
Sprinkle chicken pieces with salt. Heat oil in 15" paella pan and
fry chicken pieces over a high heat until golden. Add chopped
onions and spring onions and sauté until onion has wilted. Add
shrimp and sauté 3 minutes more. Remove shrimp and put with
chicken.

Add the rice to the pan and stir well to coat with the oil. Sprinkle
in 5 tblsp. of chopped parsley and the crumbled bay leaves.

Stir in the boiling chicken stock, lemon juice, and peas. Season.
Boil and cook uncovered over medium heat for 10 minutes. Bury
the shrimp and chicken in the rice.

Add the clams and the mussels, pushing them into the rice with the
edge that will open facing up. Decorate with the crab claws/king
prawns. Bake at 325º for 20 minutes. Remove from oven, cover
with foil, and let sit for 10 minutes more.

Decorate with lemon wedges and chopped parsley to serve.

source: http://pages.prodigy.net/stevesoares/food.htm
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Old 03-11-2008, 10:14 AM   #1701
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Post Coconut Tarts

Epcot International Food and Wine Festival 1998

SOUTHEAST ASIA



Serves: 4 people
Crust:
3 tblsp. Margarine
1/4 cup Confectioner Sugar
1/2 each Egg
1 cup Whole Wheat Flour
1/8 tsp. Baking Powder
1/2 tsp. Vanilla Essence
Filling:
1 tblsp. Margarine
1/2 cup Confectioner Sugar
1/2 each Egg
1 tblsp. Evaporated Milk
3/4 cup Shredded Coconut
METHOD:
Crust:
Mix whole wheat flour and baking powder. Cut margarine into
flour mixture and rub it with fingertips until it resembles bread-
crumbs. Mix egg, evaporated milk, and vanilla essence together
with the crumbs to form a soft dough. Roll the dough into a sheet
about 1/4 inch thick. Cut with a round cookie cutter and place in a
muffin mold. Leave it aside until the filling is ready.
Filling:
Blend margarine, confectioner's sugar, and egg thoroughly with a
mixer. Add evaporated milk and shredded coconut, and mix until
well blended. Fill each pastry lined muffin mold with a portion of
the filling and bake at 400° oven temperature for about 25 minutes.
source: http://pages.prodigy.net/stevesoares/food.htm
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Old 03-11-2008, 10:15 AM   #1702
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Post Peanut Sauce

Epcot International Food and Wine Festival 1998

SOUTHEAST ASIA



Serves: 4 people
4 oz. Peanut Butter
1 oz. Peanuts, coarsely ground
1 oz. Vinegar
1 oz. Sugar
1/2 oz. Chili Oil
1 oz. Coconut Milk
Salt and Peper to taste
6 to 8 oz. Water

METHOD:
Mix all ingredients together and cook until boiling. Serve sauce with
prawn crackers or satay chicken.

source: http://pages.prodigy.net/stevesoares/food.htm
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Old 03-11-2008, 10:21 AM   #1703
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Post Spanakopita

Epcot International Food and Wine Festival 1998
G R E E C E



1 lb. Spinach, frozen
2 tblsp. Extra-Virgin Olive Oil
1 each Small Onion, finely chopped
1 each Garlic Clove, crushed
2 tblsp. Fresh Cilantro, chopped
1/2 tsp. Fresh Grated Nutmeg
1 cup Crumbled Feta Cheese
1 each Egg, lightly beaten
Salt to taste
Pepper to taste
1/4 cup Butter
4 sheets Filo Pastry

METHOD:
Cook spinach, drain and chop. Preheat oven to 350°F (175C).
Butter and eight inch square pan. Heat oil in a skillet, then add
onion and garlic; cook until onion is soft. Add drained spinach and
cook, stirring two more minutes. Let cool slightly; stir in cilantro,
nutmeg, and cheese. Add beaten egg and mix well. Season in a
small pan.
Brush one sheet of dough with butter. Lay it in pan, pressing well
down into corners (let excess dough hang over edges of pan).
Brush a second sheet of dough with butter and lay it in pan at right
angles to first sheet and repeat with remaining dough. Spoon
spinach mixture into pan and fold excess dough over filling to
cover. Brush with melted butter. Bake in the oven for 40 minutes
until golden brown and crisp.

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Old 03-11-2008, 10:22 AM   #1704
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Post Rotipratha

Epcot International Food and Wine Festival 1998

I N D I A



Serves: 4 people

8 oz. All Purpose Flour, sifted
11/4 oz. Canola Oil
1 tsp. Baking Powder
4 oz. Water
All Purpose Flour for dusting board
as needed
1 oz. Oil for cooking

METHOD:
Pour the water in a bowl.
Add the flour a little at a time, mixing with a whisk.

Add 1 ounce of canola oil. Mix and set aside.

Split the dough into 8 equal pieces, rolling each into a ball.

Dust the work area with the flour, then using a rolling pin, form a
small circle with the first ball, making sure that the circle is even.

With a knife, make one cut from the center of the circle outward to
the edge. Lift one side of the cut and roll the dough in spiral,
forming a cone shape. Holding the point of the cone with one
hand, fold the top edges down into the cone and gently mash the
whole thing onto itself. Repeat for the other balls.

With a rolling pin, roll each new dough ball into a 8 inch circle.

On the stove, place 2 tsp. of oil in an 8-10 inch sauté pan and
bring to medium heat.

Cook the circles in the sauté pan, cooking each side twice for 10
seconds.

Bread can be served hot or cold.

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Old 03-11-2008, 10:24 AM   #1705
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Post Channa Dahl

Epcot International Food and Wine Festival 1998
I N D I A



Serves: 4 people

4 oz. Yellow (or red) Lentils,
soaked for 1 hour
2 oz. Tomatoes, diced
1/4 oz. Shallots, diced
1/4 oz. Olive Oil
1/8 oz. Ginger, chopped
1/2 tblsp. Garam Masala
1/2 tblsp. Turmeric
1/4 tblsp. Caraway Seed
3/4 pint Water
Salt & Pepper to taste

METHOD:
Heat oil, fry caraway seeds, garam masala, ginger and shallots Add
lentils, turmeric and continue to fry for 1 to 2 minutes. Add water
and cook for 15 to 20 minutes until lentils are just cooked. Add
seasoning and diced tomatoes.

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Old 03-11-2008, 12:45 PM   #1706
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Post Tuna Antipasto

* Exported from MasterCook *



Recipe By :Walt Disney World
Serving Size : 0 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 Tablespoons Olive Oil
1 Clove Garlic -- minced
3/4 Cup Green Pepper -- cut in 1" pieces
1 Cup Spanish Onion -- cut in 1" pieces
2 Cans Chunk White Tuna -- (6 1/2 oz each)
2/3 Cup Catsup
2/3 Cup Chili Sauce
10 Fresh Button Mushroom
1/2 Cup Cauliflower -- thinly sliced
1/4 Cup Canned Green Beans
1/4 Cup Sliced Canned Belgium Carrots
4 Or 6 Whole Dill Gherkin Pickles
1/4 Cup Diced Canned Red Peppers
4 To 6 Ears Baby Corn -- cut in 1" pieces

Heat olive oil in large saucepan and saute garlic, peppers and onion for 5
minutes. Add remaining ingredients and heat, stirring carefully. Chill and
serve.

Description:
"Top of the World, Contemporary Resort"
Source:
"Cooking with Mickey Around the World: Walt Disney World's Most
Requested Recipes"
Copyright:
"1986"
Yield:
"6 Cups"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 720 Calories; 30g Fat (33.8%
calories from fat); 21g Protein; 112g Carbohydrate; 21g Dietary Fiber; 0mg
Cholesterol; 2077mg Sodium. Exchanges: 11 1/2 Vegetable; 5 1/2 Fat; 3 1/2
Other Carbohydrates.


Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0

source: http://groups.yahoo.com/group/Walt_D...World_Recipes/
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Old 03-11-2008, 04:17 PM   #1707
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I am looking for the quinoa salad recipe from Crystal Palace. If anyone has it, please share. It was quite yummy and it's good for you!
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Old 03-11-2008, 04:26 PM   #1708
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Post Quinoa Salad - Boma

Quote:
Originally Posted by CrazedDisFan View Post
I am looking for the quinoa salad recipe from Crystal Palace. If anyone has it, please share. It was quite yummy and it's good for you!

I haven't heard of that one but here's the one from BOMA. Maybe it's similar?

Quinoa Salad - Boma
Yield: 8 servings
Ingredients
1/8
cup Quinoa
1/16 cup Rice Vinegar
1/16 cup Lemon Juice
1/16 cup Water
1/16 cup Sugar
Dressing
1/16 cup Dijon Mustard
1/16 cup Rice Vinegar
1/16 cup Honey
1/16 cup Safflower Oil
1/4 Pear, julienned
1/18 pound Spinach, washed and cleaned

Method
1.
Place quinoa in the bowl and add water. Let soak for 30 seconds, drain,
and set aside.
2.
Make tart stock (vinegar, water, sugar, and lemon juice). Add quinoa.
Cook/simmer until quinoa blooms. Drain the quinoa and place on a sheet
pan. Let cool in the refrigerator.
3.
To make the mustard dressing, combine mustard, honey, and rice vinegar.
Whip together and add the oil in slowly. Adjust seasoning with salt
and pepper.
4.
Cut the pear into julienne strips. Wash spinach. Mix all the ingredients
together - spinach, quinoa, pear, and dressing. Serve.
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Old 03-11-2008, 04:44 PM   #1709
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Nope, they're not the same. The one from Crystal Palace has tomatoes and I believed sliced zucchini in it. The one from Boma looks yummy, but they're not the same. Thanks for trying though!

I would like to make this for a luncheon at work, as we are having a 'healthy' luncheon next week. I know quinoa is calorie rich, but it also has 11 grams of protein per cooked cup. We have a few vegetarians and they really like quinoa.
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Old 03-11-2008, 05:30 PM   #1710
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Post

Quote:
Originally Posted by CrazedDisFan View Post
Nope, they're not the same. The one from Crystal Palace has tomatoes and I believed sliced zucchini in it. The one from Boma looks yummy, but they're not the same. Thanks for trying though!

I would like to make this for a luncheon at work, as we are having a 'healthy' luncheon next week. I know quinoa is calorie rich, but it also has 11 grams of protein per cooked cup. We have a few vegetarians and they really like quinoa.
Have you tried to request it? I sent the contact link in this morning, it might be worth a minute to request it from WDW.
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