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Old 03-16-2008, 09:38 AM   #1756
TigerKat
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Old 03-17-2008, 08:16 AM   #1757
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Post Lake Buena Vista Club Spinach Salad and House Dressing

* Exported from MasterCook *



Recipe By :Walt Disney World
Serving Size : 4 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
House Dressing:
1/2 Cup Dairy Sour Cream
2 Cups Mayonnaise
1 Can Anchovies -- (2 ounces) drained, finely minced
2 Teaspoons Garlic -- finely minced
1 Tablespoon White Vinegar
1/4 Teaspoon Worcestershire Sauce
1/8 Teaspoon Dried Oregano Leaves -- rubbed
Spinach Salad:
4 Cups Fresh Spinach Leaves -- torn
1 Cup Mushroom -- thinly sliced
1/2 Cup Red Onion -- thinly sliced into rings

For the Dressing: Blend all ingredients well. Refrigerate 24 hours before
using. Makes about 2 1/2 cups. Refrigerate any unused portions.

For the Salad: Combine vegetables with an amount of house dressing to suit
your taste or about 1/2 cup. Dressing may be thinned with water if a less
think dressing is desired.

Description:
"Lake Buena Vista Club, Lake Buena Vista Communities"
Source:
"Cooking with Mickey Around the World: Walt Disney World's Most
Requested Recipes"
S(Formatted by Kelly Blizzard):
""
Copyright:
"1986"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 805 Calories; 94g Fat (97.5%
calories from fat); 2g Protein; 3g Carbohydrate; 1g Dietary Fiber; 39mg
Cholesterol; 667mg Sodium. Exchanges: 0 Lean Meat; 1/2 Vegetable; 8 Fat;
0 Other Carbohydrates.


Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0
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Old 03-17-2008, 08:21 AM   #1758
TheGoofyMama
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Post Farmers Market Tuna Salad

* Exported from MasterCook *



Recipe By :Walt Disney World
Serving Size : 4 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Can Chunk Light Tuna Packed in Water -- (6 1/2 ounces)
1 Can Chunk Light Tuna Packed in Oil -- (6 1/2 ounces)
1/2 Cup Ground Celery
1/2 Cup Mayonnaise
1/4 Cup Pineapple -- crushed and drained
1/2 Teaspoon Lemon Juice
1/2 Teaspoon Worcestershire Sauce
1/4 Teaspoon White Pepper

Put tunas and celery in a strainer and drain overnight in the
refrigerator. Chop tuna very fine.

Mix tuna and celery with remaining ingredients until well blended. Chill
for at least 1 hour before serving.

Description:
"Farmers Market, The Land, EPCOT"
Source:
"Cooking with Mickey Around the World: Walt Disney World's Most
Requested Recipes"
S(Formatted by Kelly Blizzard):
""
Copyright:
"1986"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 203 Calories; 23g Fat (96.6%
calories from fat); trace Protein; 1g Carbohydrate; trace Dietary Fiber;
10mg Cholesterol; 163mg Sodium. Exchanges: 0 Grain(Starch); 0 Fruit; 2
Fat; 0 Other Carbohydrates.


Nutr. Assoc. : 0 0 0 0 0 0 0 0
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Old 03-17-2008, 08:30 AM   #1759
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Post Macaroni Salad

* Exported from MasterCook *



Recipe By :Walt Disney World
Serving Size : 4 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 Cups Cooked Macaroni -- (3/4 cup uncooked)
1/2 Cup Green Pepper -- diced, blanched
1/4 Cup Canned Mushroom -- sliced
1/4 Cup Cooked Peas
2 Tablespoons Pimiento -- diced
1 Cup Cooked Ham -- diced
1 Tablespoon Mayonnaise
1 Teaspoon Dairy Sour Cream
2 Teaspoons Prepared Yellow Mustard
Salt and Pepper -- to taste

Drain and cool macaroni. Mix lightly with remaining ingredients until well
blended. Chill. Refrigerate any unused portions.

Description:
"Papeete Bay Verandah, Polynesian Village Resort"
Source:
"Cooking with Mickey Around the World: Walt Disney World's Most
Requested Recipes"
S(Formatted by Kelly Blizzard):
""
Copyright:
"1986"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 250 Calories; 7g Fat (26.3%
calories from fat); 12g Protein; 34g Carbohydrate; 2g Dietary Fiber; 20mg
Cholesterol; 529mg Sodium. Exchanges: 2 Grain(Starch); 1 Lean Meat; 1/2
Vegetable; 1/2 Fat.


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http://groups.yahoo.com/group/Walt_D...World_Recipes/
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Old 03-17-2008, 08:40 AM   #1760
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Post Mexican Shrimp Salad

* Exported from MasterCook *



Recipe By :Walt Disney World
Serving Size : 4 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2/3 Pound Frozen Bay Shrimp -- (10 ounces) cooked
1 1/3 Cups Frozen Peas
1 1/3 Cups Frozen Whole Kernal Corn
2 Cups Water
1/2 Teaspoon Salt
1/4 Teaspoon Mayonnaise
1 1/2 Teaspoons Worcestershire Sauce
1/2 Teaspoon Freeze Dried Dill Weed
1/4 Teaspoon Tabasco Sauce
1/4 Cup Pimiento -- diced, drained
1/4 Teaspoon Seasoned Salt
Crisp Greens

Defrost shrimp in refrigerator overnight. Drain well. Cook peas and corn
in 2 cups water with 1/2 tsp salt for 1 to 2 minutes. Drain well and cool.

Combine mayonnaise with worcestershire, dill, tabasco, pimiento and
seasoned salt, blending well. Put shrimp and vegetables ina bowl, add
mayonnaise and seasonings and mix lightly to blend into shrimp and
vegetable mixture. Cover and chill in refrigerator for at least 4 hours.
Serve on crisp greens.

Description:
"Top of the World, Contemporary Resort"
Source:
"Cooking with Mickey Around the World: Walt Disney World's Most
Requested Recipes"
S(Formatted by Kelly Blizzard):
"http://groups.yahoo.com/group/Walt_Disney_World_Recipes/"
Copyright:
"1986"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 41 Calories; trace Fat (9.1%
calories from fat); 3g Protein; 7g Carbohydrate; 2g Dietary Fiber; trace
Cholesterol; 431mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0
Vegetable; 0 Fat; 0 Other Carbohydrates.


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Old 03-17-2008, 08:47 AM   #1761
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Post Peanut Slaw

* Exported from MasterCook *



Recipe By :Walt Disney World
Serving Size : 4 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 Tablespoons Milk
6 Tablespoons Sugar
3 Tablespoons White Vinegar
Salt and White Pepper -- to taste
3/4 Cup Mayonnaise
3 Cups Cabbage -- shredded
1/2 Cup Spanish Peanuts -- more if desired

Mix milk, sugar, vinegar, salt and pepper to taste and mayonnaise until
well blended. Toss with cabbage. Garnish with peanuts.

Description:
"Empress Lilly, Walt Disney World Shopping Village"
Source:
"Cooking with Mickey Around the World: Walt Disney World's Most
Requested Recipes"
S(Formatted by Kelly Blizzard):
""
Copyright:
"1986"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 498 Calories; 45g Fat (75.3%
calories from fat); 7g Protein; 26g Carbohydrate; 3g Dietary Fiber; 16mg
Cholesterol; 256mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1/2
Vegetable; 0 Non-Fat Milk; 4 1/2 Fat; 1 1/2 Other Carbohydrates.

NOTES : http://groups.yahoo.com/group/Walt_D...World_Recipes/

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Old 03-17-2008, 08:53 AM   #1762
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Post Shrimp Salad Sandwich

* Exported from MasterCook *



Recipe By :Walt Disney World
Serving Size : 4 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Pound Cooked Tiny Bay Shrimp
1/4 Cup Celery -- finely diced
3 Tablespoons Mayonnaise
1/4 Teaspoon Salt
1/8 Teaspoon White Pepper
1 Tablespoon Lemon Juice
4 or 5 Leaves of Crisp Lettuce
8 to 10 Slices Sourdough or Whole Wheat
Bread -- buttered

Coarsely chop shrimp and mix with celery, mayonnaise and seasonings. Place
lettuce leaves on half of bread slices and shrimp salad on remainder. Put
together as for a sandwich. Cut to form 2 triangles. Refrigerate
leftovers.

Description:
"Pueblo Room, Contemporary Resort and Town Square Cafe, Main Street,
U.S.A., Magic Kingdom"
Source:
"Cooking with Mickey Around the World: Walt Disney World's Most
Requested Recipes"
S(Formatted by Kelly Blizzard):
""
Copyright:
"1986"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 76 Calories; 9g Fat (95.9% calories
from fat); trace Protein; 1g Carbohydrate; trace Dietary Fiber; 4mg
Cholesterol; 198mg Sodium. Exchanges: 0 Grain(Starch); 0 Vegetable; 0
Fruit; 1/2 Fat.

NOTES : http://groups.yahoo.com/group/Walt_D...World_Recipes/

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Old 03-17-2008, 08:59 AM   #1763
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Post Tuna Salad

* Exported from MasterCook *



Recipe By :Walt Disney World
Serving Size : 2 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 Ounces Chunk Light Tuna Packed in Water
3 Ounces Chunk White Tuna Packed in Oil
1/4 Cup Mayonnaise
1/4 Cup Celery -- chopped
1 Dash Lemon Juice
1 Dash Worcestershire Sauce
1 Dash White Pepper

Chop tunas very fine. Put tunas and celery in a strainer and drain
thoroughly. Mix tunas and celery with remaining ingedients until well
blended. Chill for at least 1 hour before serving.

Description:
"Lunching Pad, Tomorrowland, Magic Kingdom"
Source:
"Cooking with Mickey Around the World: Walt Disney World's Most
Requested Recipes"
S(Formatted by Kelly Blizzard):
""
Copyright:
"1986"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 200 Calories; 23g Fat (97.8%
calories from fat); trace Protein; 1g Carbohydrate; trace Dietary Fiber;
10mg Cholesterol; 172mg Sodium. Exchanges: 0 Grain(Starch); 0 Vegetable;
0 Fruit; 2 Fat; 0 Other Carbohydrates.

NOTES : http://groups.yahoo.com/group/Walt_D...World_Recipes/

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Old 03-17-2008, 09:04 AM   #1764
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Post Chefs De France House Dressing

* Exported from MasterCook *



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

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Tablespoon Dijon Mustard
2 Tablespoons Red Wine Vinegar
1/2 Teaspoon Salt
White Pepper -- to taste
1 Egg
2/3 Cup Vegetable Oil

In a small stainless steel bowl, using an electric mixer, beat mustard,
vinegar, salt, pepper and egg together at high speed until frothy. On
medium speed, gradually add oil. Mixture is like a thin mayonnaise.

Description:
"Chefs De France, France Showcase, EPCOT Center"
Source:
"Cooking with Mickey Around the World: Walt Disney World's Most
Requested Recipes"
S(Formatted by Kelly Blizzard):
""
Copyright:
"1986"
Yield:
"1 Cup"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 1374 Calories; 151g Fat (97.1%
calories from fat); 7g Protein; 3g Carbohydrate; trace Dietary Fiber;
212mg Cholesterol; 1324mg Sodium. Exchanges: 1 Lean Meat; 29 1/2 Fat; 0
Other Carbohydrates.

NOTES : http://groups.yahoo.com/group/Walt_D...World_Recipes/

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Old 03-17-2008, 06:10 PM   #1765
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Post Moroccan Chermoula Salmon

Boma – Flavors of AfricaDisney’s Animal Kingdom Lodge


Yield: 8 servings

Ingredients

4 teaspoons Cumin, ground and toasted
2 teaspoons Coriander, ground and toasted
2 tablespoons Paprika
½ teaspoon Cayenne Pepper
1½ teaspoons Garlic, dry and ground
1 teaspoon Kosher Salt
1/3 teaspoon Black Pepper, freshly ground
2 ounces Lemon Juice
1 cup Olive Oil
¼ bunch Parsley, chopped
½ bunch Cilantro, chopped
1 each Red Bell Pepper, julienned
1 each Lemon, fine julienne
½ cup Cherry Tomatoes, halved
¼ cup Black Olives, sliced or diced or julienned
2 each Salmon Filets (approximately 3 pounds each filet)


Method of Preparation

1. In a small bowl, combine cumin, coriander, paprika, cayenne pepper, garlic, salt, black pepper, and lemon juice. Whisk well to remove all lumps.

2. Add olive oil slowly. Whisk in parsley and cilantro.

3. Reserve one third of the Chermoula.

4. Add peppers, lemon, olives, and tomatoes to the remaining Chermoula to make a relish.

5. Place salmon on a sheet tray. Rub with the reserved Chermoula.

6. Bake in a 325o – 350o oven and cook until done (15 to 20 minutes.)

7. Top salmon with the relish at time of service. Relish is served cool or at room temperature.
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Old 03-17-2008, 06:12 PM   #1766
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Post Moroccan Chermoula

Jiko – The Cooking PlaceDisney’s Animal Kingdom Lodge

Traditionally this Moroccan dipping and cooking sauce would have been made with a mortar and pestle. A food processor also yields a nice sauce. Do not use a blender.

Yield: 8 servings

Ingredients

2 bunches Fresh Cilantro
6 each Garlic Cloves
2 teaspoons Salt (preferably coarse sea salt)
3-4 teaspoons Ground Cumin
2 tablespoon Paprika
2 teaspoons Cayenne (ground red pepper)
1 each Roasted Red Pepper (or about ¼ cup Pimento)**
Juice of half a Lemon or Lime
6 tablespoons Olive Oil

Method of Preparation

Trim the stems from the bunch of cilantro. Don’t worry about the thin stems near the leaves. Just remove the thicker stems on the bottom of the bunch as well as any cilantro roots (if so packaged.) Wash and thoroughly dry the cilantro. Drop cilantro tops into a food processor and pulse until finely chopped.

Remove the skin from the four garlic cloves and place them on a cutting board. Smash the cloves under the blade of a knife or use a garlic press. Work the salt into the garlic with the flat edge of the knife. The grains of salt will help to break down the garlic. Add the garlic to the cilantro in the food processor along with the spices and roasted pepper. Pulse to blend. The sauce should not be completely smooth, but should have a little texture.

Remove mixture to a bowl and stir in lemon or lime juice and olive oil.

** Start with less red pepper if you do not like hot foods.


Makes about 1 1/2 cups of chermoula. Use as a dipping sauce for grilled or fried seafood, a baste or marinade for grilled or roasted fish steaks or fillets (such as salmon, swordfish, or tuna) or a marinade for chicken or kebob meats.
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Old 03-18-2008, 02:06 AM   #1767
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Prawn Idol



Prawn Idol
Raglan Road Restaurant and Pub, Downtown Disney
Serves 4

28 raw jumbo Dublin Bay prawns
olive oil for brushing
knob of butter
1 1/4 tablespoons white wine
12 oz spinach or ruby chard, thick stems removed

For the Mead Salsa
1/2 small red, yellow and green pepper, seeded and finely diced
1 small mild red chili, seeded and finely chopped
1 Plum tomato, seeded and diced
1 small red onion, finely chopped
5 fresh mint leaves, shredded
2 1/2 tablespoons mead (or champagne)
juice of 1 lime
3 3/4 tablespoons olive oil
salt and freshly ground black pepper

To make the Mead Salsa, place the red, yellow, and green peppers in a bowl with the chili, tomato, red onion, mint, mead or champagne, lime juice and olive oil.

Break the heads off the Dublin Bay prawns and then carefully remove the shells, leaving the tails intact. Heat a large griddle pan until searing hot. Run 2 x 8 " bamboo skewers through 7 of the peeled prawns and repeat until you have 4 racks in total. Season to taste.
Brush the griddle pan with a little oil and add the racks of prawn, presentation sides down. Cook for 1 to 2 minutes on each side until cooked through and lightly seared.
Meanwhile, heat the butter and wine in a pan. Tip in the spinach or ruby chard, season generously, then sauté for a minute or two until just wilted. Remove from the heat and drain away any excess liquid.
To serve, divide the sautéed spinach (or chard) among warmed serving plates and place a rack of the prawns on top of each one. Drizzle over the Mead Salsa and serve the remainder in a small bowl at the table.

Cooks Note: this is a wonderful summer dish with a lovely combination of flavors. It not only looks and tastes fantastic but is also deceptively easy to make. Try using raw peeled tiger prawns as a good alternative. Mead is a fermented honey-based drink made since Celtic times, with a limited availability but champagne is a good alternative.
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Old 03-18-2008, 06:36 AM   #1768
TigerKat
HOPE YOUR DAY IS FILLED WITH JOY AND HAPPINESS !!
Blow some of that cool air down here
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I pm'd one of her children....i'll post as soon as i get a reply
Any word yet?
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Old 03-18-2008, 08:31 AM   #1769
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Quote:
Originally Posted by TigerKat View Post
Any word yet?
Nope nothing yet...
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Old 03-18-2008, 08:58 AM   #1770
disney54us
SHE'S GONE, OH MY!
 
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Hi, I contacted a mod that has help out w/other things. Just to see if they can I don't know check out things while of course respecting privacy. Just very strange, and I know we all hope she is okay.
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THERE IS A DREAM IN PA MISSING
THERE SHE GOES! WAITING
SPARTANS NEVER DIE

1929-2008
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