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Old 01-24-2008, 07:55 AM   #1081
TheGoofyMama
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Talking Caddy Cooler

Caddy Cooler
Yield: 1 serving


1/2 cup orange juice 1/2 cup crushed ice
2 tablespoons pineapple juice Fresh mint sprig or
2/3 cup (6 ounces) frozen half an orange slice
strawberries Straw


Mix juices, strawberries and crushed ice in a blender for 15 seconds.
Serve in a 12-ounce glass. Garnish with mint sprig or half an orange slice. Serve with a straw.
NOTE: This recipe may be doubled in a blender for 2 servings.

Last edited by TheGoofyMama; 03-16-2008 at 09:04 PM. Reason: added recipe
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Old 01-24-2008, 08:31 AM   #1082
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Wink Here's another recipe source

This one isn't as good as the one I previously posted but it has some old Disney recipes.

The boards won't allow me to post a link sooo I'll send the recipes in this way/

Disney Inn Recipes

Beverages


Banana Bogey
Yield: 1 serving


1 glass (8 ounces) crushed ice 1/2 peeled banana, sliced
2 ounces light rum 1/2 ounce rock candy syrup*
1 ounce creme de banana Straw


Blend all ingredients in a blender. Serve in an 8-10 ounce tall glass with a straw.
*Can be purchased where bar supplies are sold.


Caddy Cooler
Yield: 1 serving


1/2 cup orange juice 1/2 cup crushed ice
2 tablespoons pineapple juice Fresh mint sprig or
2/3 cup (6 ounces) frozen half an orange slice
strawberries Straw


Mix juices, strawberries and crushed ice in a blender for 15 seconds.
Serve in a 12-ounce glass. Garnish with mint sprig or half an orange slice. Serve with a straw.
NOTE: This recipe may be doubled in a blender for 2 servings.


Appetizers


Oysters Rockefeller
(Fresh Oysters Topped with Chopped Spinach and Mornay Sauce)
(This was also served at the Lake Buena Vista Club)
Yield: 4 servings


For 2 dozen raw oysters on the half shell, prepare the following amounts of Spinach Stuffing and Mornay Sauce.


Mornay Sauce


1 1/2 tablespoons melted butter 2 tablespoons grated Parmesan cheese
1 1/2 tablespoons flour 2 tablespoons cold butter, cut in small pieces
1 1/2 cups milk, heated
2 egg yolks
1/4 teaspoon salt


Combine melted butter and flour in a small saucepan and cook over low heat 6 to 8 minutes, stirring (do not brown). Add hot milk and stir until slightly thickened and smooth. Combine with egg yolks, beating well. Add salt. Cook for 2 minutes over very low heat, stirring constantly.
Remove from heat and add Parmesan cheese. Stir in butter a few pieces at a time until fully blended. Keep warm over hot, not boiling water. Makes 1 2/3 cups. If desired, Mornay Sauce may be prepared in advance. Refrigerate covered. When ready to assemble, reheat sauce over hot water.


Spinach Stuffing


1/4 cup chopped onion 1/4 teaspoon salt
1 tablespoon butter 1/4 teaspoon nutmeg
1 package (10 ounces) frozen 1 tablespoon Pernod or anisette
chopped spinach
1/4 cup coffee cream or half
and half


Sauté chopped onions in butter until golden brown. Add spinach and cook slowly for 10 minutes, stirring occasionally. Blend in cream, salt, nutmeg and Pernod. Makes 1 1/3 cups.


To Prepare Oysters Rockefeller


With a sharp knife cut oysters from shell. Leave oysters in shell. Top each with about a tablespoon of spinach stuffing, then with about the same amount of Mornay Sauce. Sprinkle with additional grated Parmesan cheese. Place on a baking sheet and bake at 400 F for 15 minutes until nicely browned. Serve very hot. Make 4 servings, 6 oysters each.
NOTE: If desired, oysters may be placed on a 1/2-inch thick bed of course salt for baking.
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Old 01-24-2008, 08:33 AM   #1083
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Empress Lily Recipes

Beverages


Mark Twain Cocktail
Yield: 1 serving


2 ounces brandy 3/4 ounce lemon bar mix
1/2 ounce green creme de 1 1/4 ounces orange juice
menthe Superfine bar sugar
1/2 ounce Simple Syrup 4 ounces crushed ice
(see recipe below) Fresh mint sprig


Mix brandy, creme de menthe, simple syrup, lemon mix and orange juice. Rim a 12-ounce glass with superfine sugar. Add ice and brandy mixture. Garnish with mint sprig.


Mark Twain Cocktail Punch


11/4 quarts brandy 1/2 quart lemon bar mix
8 ounces green creme de 1 quart orange juice
menthe 1 gallon water
1/2 quart Simple Syrup Ice
(see recipe below)


Mix all ingredients in a large punch bowl. Add ice cubes to fill bowl. Makes about 45 5-ounce servings.


Simple Syrup
Combine 1 cup sugar ad 1 cup water in a small saucepan. Stir over low heat until sugar is dissolved. Bring to a boil and boil for 7 minutes. Cool. Makes 1 cup. Refrigerate any unused syrup in a covered container.


Empress Room


Appetizers


Sautéed Oysters
Yield: 4 servings


1 pint oysters 1/4 teaspoon Worcestershire sauce
1/2 cup flour 2 drops Tabasco sauce
2 eggs, beaten 1/3 cup Chablis wine
1 tablespoon water 1/8 teaspoon salt
1 cup dry bread crumbs 8 toast points
2/3 cup butter 2 tablespoons finely chopped parsley
1 garlic clove, chopped
4 tablespoons lemon juice


Drain oysters and pick out any pieces of shell. Dredge in flour, drip in eggs which have been mixed with water and then in crumbs. This may be done up to an hour in advance of cooking.
Heat butter in skillet with chopped garlic for 2 or 3 minutes. Add oysters and brown on both sides, about 2 minutes. Remove oysters and keep warm.
Add lemon juice, Worcestershire, Tabasco, wine and salt. Heat quickly over high heat. Place oysters on toast points and pour pan juices over oysters. Sprinkle with parsley.


Steerman's Quarters


Appetizers


Mushroom Appetizer
Yield: 2 Cups


3 tablespoons butter 1 tablespoon lemon juice
3 tablespoons minced shallots 1 tablespoon chopped parsley
1 dozen mushrooms, washed Salt and white pepper to taste
and sliced Toast points
1/2 cup Burgundy wine
1/2 cup canned brown gravy


Heat butter in a 9-inch skillet and sauté shallots until transparent. Add mushrooms and sauté until partially cooked, about 5 minutes. Add wine and cook until reduced by two thirds. Add gravy, lemon juice and parsley. Heat. Season to taste. Serve on toast points.


Soups


Lobster Bisque
Yield: 31/2 quarts


1 medium lobster, freshly boiled 4 quarts water
6 ounces tomato paste 3 ounces tomato paste
1/8 teaspoon freshly ground black pepper 2 cubes fish bouillon
1/2 cup onion 2 teaspoons salt
1/2 cup celery 1/8 teaspoon white pepper
1/2 cup carrots 1 cup butter
Croutons 3/4 cup flour


Remove meat from lobster shell and refrigerate. Crush lobster shells and put into a large baking pan. Mix in tomato paste, pepper, onion, celery and carrots. Bake at 350 F for 1 hour. Transfer to a large saucepot and add water, 3 ounces tomato paste, fish bouillon, salt and white pepper. Bring to a boil, cover and cook 1 hour.
Strain and discard solids. Melt butter in a medium skillet, add flour; cook and stir for 2 minutes. Using a whisk, continually stir lobster liquid, cooking until mixture is thickened. Dice refrigerated lobster into fairly small pieces and add to hot bisque. Serve with croutons.
NOTE: Bisque freezes well.
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Old 01-24-2008, 08:34 AM   #1084
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Wink Disney's Farmer's Market recipes

Farmer's Market



Soups


Chicken Gumbo
Yield: 3 1/4 quarts


2 tablespoons margarine or 1 1/4 cup cooked rice
chicken fat 2 tablespoons cornstarch
1/2 cup diced onion 2 tablespoons water
1/4 cup all-purpose flour 1 1/2 cups sliced fresh okra
3 quarts chicken stock or 1 package (10 ounces)
3/4 pound (1 1/2 cups) diced sliced frozen okra, thawed
skinless raw chicken Salt and white pepper to taste
1/2 cup diced smoked ham


Heat margarine or chicken fat in large saucepot. Sauté onions until tender. Add flour; cook and stir 5 minutes. Blend in chicken stock and bring to a boil. Reduce heat to simmer and mix in chicken, ham and rice. Simmer 5 minutes to cook chicken. Dissolve cornstarch in water. Return soup to a boil and stir in cornstarch. Add okra and salt and pepper to taste and simmer until okra is cooked, about 5 to 7 minutes.
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Old 01-24-2008, 08:37 AM   #1085
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Cool King Stefan's Banquet Hall

King Stefan's Banquet Hall



Soups


Beef and Barley Soup
Yield: 12 cups
(This may still be served at Cinderella's Royal Table)


2/3 cup uncooked pearl barley 1 cup (about 1/4 pound) diced, cooked roast beef
1 teaspoon salt 10 cups water
4 cups boiling water 5 beef bouillon cubes
2 tablespoons margarine 2 chicken bouillon cubes
1 large onion, diced fine 1 teaspoon salt
1 large carrot, diced fine 1/4 teaspoons white pepper
2 teaspoons dried shallots or 1/4 teaspoons dried minced garlic
6 teaspoons fresh, chopped fine 1 tablespoon parsley flakes


Combine barley, salt and 4 cups boiling water in a saucepan and cook, covered, 30-40 minutes or until barley is soft. Drain in colander and rinse well with cold water. Set aside.
In a large saucepot, heat margarine and sauté onion, celery, carrot and shallots until soft, stirring occasionally. Add beef, 10 cups water, bouillon cubes, salt, pepper and garlic. Bring to a boil, reduce heat, and simmer covered for 15 minutes or until vegetables are tender. Add parsley flakes and barley and cook 10 minutes longer. If necessary, add additional water.



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Old 01-24-2008, 08:40 AM   #1086
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Lake Buena Visit Club Recipes

Lake Buena Visit Club Recipes



Appetizers


Les Huitres Sautees en Barquette
(Sautéed Oysters)
Yield: 2 servings


1 can (8 ounces) canned 1/2 tablespoon finely chopped garlic
oysters 1/3 cup Chablis wine
1/2 cup flour 1/8 teaspoon Worcestershire sauce
1 egg, slightly beaten 1/4 cup chopped fresh parsley
1/2 cup dry bread crumbs 2 bread gondolas (see recipe below)
1/2 cup butter
1 tablespoon finely chopped
shallots


Drain oysters. If there are small pieces of oyster, put them together with larger oysters to make the equivalent of 12 oysters. Dredge with flour, dip in beaten egg and then in crumbs. Let dry on Wax paper 10 minutes.
To cook, heat butter in a good sized skillet and fry breaded oysters, quickly, turning to brown both sides. Remove from skillet and keep hot.
Add shallots and garlic and cook for 2 or 3 minutes. Deglaze skillet with Chablis, scraping any crust from bottom. Add Worcestershire sauce and parsley to skillet. Arrange oysters in bread gondolas and pour sauce over oysters.


Bread Gondolas


Cut 2 slices 2 inches thick from unsliced bread. Cut off crusts using a very sharp knife and hollow out center, leaving sides and bottom about 1/2 inch thick.
Brush with melted butter. Toast at 375 F until lightly browned, 10 to 15 minutes.


Soups


Florida Chilled Citrus Soup
Yield: 20 6-ounces servings


10 cherries, stemless and seedless 1/4 whole lemon (rind left on, seeds removed)
2 cups canned peach slices 1/3 whole orange (rind left on, seeds removed)
2 cups canned figs 1 quart fresh orange juice
1 cup strawberries, hulled and washed 1/3 cup grenadine syrup
3/4 teaspoon cinnamon 1 cup sugar
2 cups water 1 teaspoon vanilla extract
1 quart orange sections


Combine cherries, peaches, figs, strawberries and cinnamon in food processor with steel blade. Process until pureed. Put into a large stainless steel or glass container and add water. Put orange sections in processor and puree. Add to fruit mixture. Process lemon and orange to fine texture and add to fruit in container. Stir in remaining ingredients. Chill from two hours or longer before serving.
Makes 1 gallon or 20 6-ounce servings. Refrigerate any unused portion.
NOTE: This recipe may be divided. It may also be frozen.


Avocado Soup
Yield: 1 quart


1 small onion 4 teaspoons instant chicken bouillon
2 cloves garlic 2 ripe avocados
1 teaspoon salt 2 ripe tomatoes
3 tablespoons lemon juice 1/4 cup dairy sour cream
1/16 teaspoon Tabasco 2 cups half and half
1 1/2 teaspoons Worcestershire sauce Additional dairy sour cream


Cut onion into quarters. Put with garlic, salt, lemon juice, Tabasco, Worcestershire sauce and bouillon in the food processor with steel blade. Process until smooth. Peel avocado, cut in pieces, and add thorough chute. Peel and cut up tomatoes and add through chute. Process until smooth. Pour into a bowl and stir in 1/4 cup sour cream and half and half. Chill well. Serve with a spoonful of sour cream.
NOTE: If a thinner soup is desired, thin with a well flavored chicken broth.


French Onion Soup
(Yield: 1 quart)


2 cups sliced Spanish onions 1/4 teaspoon granulated garlic powder
2 teaspoons margarine or salad oil 1/8 teaspoon yellow food coloring
2 3/4 cups water 1/4 teaspoon caramel food coloring
3 beef bouillon cubes 1 tablespoon dry sherry
2 chicken bouillon cubes Croutons
1/8 teaspoon white pepper Parmesan cheese
Salt to taste


Sauté onions in margarine or oil in a heavy 6-cup saucepot until golden brown, stirring often. Add water, bouillon cubes, pepper, salt if needed, garlic powder and food colorings. Bring to a boil and simmer, covered, 10 to 15 minutes. Add sherry and cook 2 minutes longer. Serve topped with croutons and grated Parmesan cheese.



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Old 01-24-2008, 08:42 AM   #1087
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Thumbs up Land Grille Room Recipes

Land Grille Room Recipes




Appetizers


Cheese Spread
Yield: 5 Cups


3 cups (12 ounces) Cheddar 1/4 cup heavy cream
cheese Dash Tabasco
1/2 cup (4 ounces) crumbled 1/8 teaspoon Worcestershire sauce
blue cheese 1/8 teaspoon paprika
1 package (8 ounces) cream Salt to taste
cheese
1/3 cup butter, softened


Have all ingredients at room temperature.
Cut Cheddar cheese into 1 inch cubes and process half of Cheddar with half of blue cheese into food processor with steel blade until smooth. Transfer to 11/2 quart bowl and process remaining Cheddar and blue cheese. Transfer to bowl. Cube cream cheese and add with butter, cream and seasonings to processor and process with steel blade until blended. Add to Cheddar mixture and mix until blended. Store, covered, in refrigerator, but serve at room temperature.


Cheese, Nut and Mushroom Ball
Yield: 50 balls


This recipe is made in several parts. The cheese filling can be made in advance. If made the day before, refrigerate, but bring to room temperature by the time you are ready to use.


Cheese, Nut, Mushroom Filling


8 ounces Swiss cheese, grated 1 teaspoon Worcestershire sauce
8 ounces Gruyere cheese, grated 1/2 cup drained, sliced, canned mushrooms
2 ounces Parmesan cheese, grated 1/8 teaspoon nutmeg
3/4 cup walnuts Salt and white pepper to taste


Mix together cheeses in a bowl. Add 1/3 at a time to food processor using steel blade and process until finely blended. Return to bowl when processed.
Add walnuts, Worcestershire sauce, mushrooms, nutmeg, salt and pepper to processor and process until blended. Add to cheeses and mix well. Set aside. Prepare Pate Choux.


Pate Choux


1/2 cup water 1/2 cup all-purpose flour
1/2 teaspoon salt 2 eggs
1/4 cup butter


Heat water, salt and butter to a rapid boil in a small saucepan. Add flour all at once, stirring continually until mixture forms a ball which pulls away from pan. Remove from heat. Add eggs one at a time, beating well after each addition. Continue beating until mixture breaks when a spoonful is pulled away from mass. Cool and mix with cheese, nut, mushroom filling. This makes 1 quart. Prepare Pate Dough.


Pate Dough


4 cups all-purpose flour 1 egg yolk
1/2 teaspoon salt 1 cup water (about)
3/4 cup butter


Blend flour, salt and butter with a pastry blender. With a fork stir in egg yolk and water until a firm ball is formed. Makes 21/2 pounds dough.


To Assemble Cheese, Nut and Mushroom Balls


Pinch off 1 tablespoon Pate Dough and flatten into a circle about 21/2 inches in diameter. Then pinch off about a teaspoon of the Pate Choux cheese mixture. Place in center of Pate Dough and wrap dough around filing. Roll as you would a meatball. Deep fry balls at 350 F for about 5 to 7 minutes or until brown. Makes 50. Any leftover filing and dough can be frozen for several weeks.


Soups


Clam and Corn Chowder
Yield: 7 cups


2 tablespoons butter 2 tablespoons flour
1 can (17 ounces) whole kernel corn 5 2/3 cups New England Clam Chowder (see below)
1/2 cup diced green pepper Salt and white pepper to taste


Heat butter in large saucepot and saute corn and green peppers lightly. Blend in flour and cook 2 or 3 minutes. Add New England Clam Chowder, salt and pepper, and cook and stir until hot.


New England Clam Chowder
(This recipe is from Cap'n Jack's Oyster Bar)
Yield: 11 3/4 cups


1 1/2 cups butter or margarine 3/4 diced green pepper, if desired
3/4 cup diced onions 1/8 teaspoon white pepper
2/3 cup diced celery 1/8 teaspoon ground thyme or to taste
1/2 cup all-purpose flour Salt to taste
4 cups hot milk 1 cup diced, cooked potatoes
3 cups clam juice
2 cups chopped or fresh clams or
2 cans (6 1/2 ounces each) canned
clams


Heat butter in a large saucepot and saute onions and celery until tender. Add flour; cook and stir 10 minutes. Gradually add hot milk, stirring with a whisk, until thickened and smooth.
Add clam juice and simmer 15 minutes. Add clams and green pepper, if desired, white pepper, thyme, salt to taste and potatoes. Cook 10 minutes longer.



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Old 01-24-2008, 08:47 AM   #1088
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Talking Sunrise Terrace

Sunrise Terrace



Soups


Corn Chowder
Yield: 8 cups


1/2 cup margarine 1 can (16 or 17 ounces) whole kernel corn, undrained
1/2 cup finely chopped onion 3 cups hot milk
6 tablespoons flour 1 tablespoon sugar
4 chicken bouillon cubes 1/4 teaspoon white pepper
2 1/2 cups hot water
1 1/2 cups cubed cooked potatoes


Heat margarine in a large saucepot and cook onion until tender but not brown. Add flour; cook and stir for 5 minutes over low heat. Do not brown. Add bouillon cubes and hot water, stirring with a wisk to blend. Simmer for 5 minutes. Add remaining ingredients and bring to the boiling point.




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Old 01-24-2008, 08:49 AM   #1089
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Wink

Town Square Cafe




Soups


Chicken A La Reine Soup
(This was also served at the Coral Isle Cafe at the Polynesian)
Yield: 10 cups


1/4 cup margarine 1/3 cup finely diced red pepper or pimiento
1 cup finely diced onion 1 cup cooked rice
1 cup finely diced celery 1 cup finely diced cooked chicken breast
1 cup finely diced carrots 1 cup half and half, heated
1/3 cup all-purpose flour Salt and white pepper to taste
2 quarts (8 cups) chicken broth
1/3 cup finely diced green pepper


Heat margarine in a large saucepot and cook onion, celery and carrots over low heat until tender, stirring occasionally. Add flour and cook for 5 minutes, stirring constantly. Do not brown. Gradually stir in chicken broth until blended. Bring to a boil, cover, and cook over low heat 5 minutes.
Add green and red pepper or pimiento, rice and chicken and heat another 5 minutes. Stir in hot half and half. Heat but do not boil. Season to taste with salt and pepper. If all soup is not used when prepared, it may be frozen.



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Old 01-24-2008, 08:50 AM   #1090
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Smile Verandah Restaurant Recipes

Verandah Restaurant Recipes



Soups


Chilled Strawberry Soup
Yield: 1 quart
(This was also served at Top of the World)


1 pint strawberries, washed, 1 cup half and half
hulls removed* 1/4 cup sugar
1 cup dairy sour cream 2 tablespoons dry white wine


Place strawberries in a blender or food processor. Process until well blended. Remove until well blended. Remove to bowl and add remaining ingredients. Mix well. Chill several hours or overnight.
*Or use 1 pound frozen whole strawberries, thawed, or two 10-ounce packages frozen strawberries in syrup (omit sugar in recipe).


Cauliflower Soup
Yield: 6 Cups


1 medium head fresh Salt and white pepper to taste
cauliflower 1/4 cup chopped fresh parsley
4 cups chicken broth
3/4 cup heavy cream or half and half


Clean cauliflower and cut up. Place in a saucepot and add chicken broth to 1/2 inch above cauliflower. Cover and simmer until tender, about 30 minutes. Remove about 1/2 cup cauliflower buds from liquid and set aside. Cool remaining cauliflower and broth 10 to 15 minutes. Then puree cauliflower in food processor using steel blade until smooth. Return to liquid, add cream or half and half, season to taste with salt and pepper and reheat. Mix parsley with reserved cauliflower and use to garnish each serving.
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Old 01-24-2008, 11:27 AM   #1091
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Wow, that's a trip down memory lane for sure. Those recipes were all from the1986 edition of "Cooking with Mickey Around the World: Walt Disney World's Most Requested Recipes " and is an interesting reminder of how few of the original restaurants are still left at WDW.

Are the yahoo recipes new ones or recycled from the books and online sources?
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Last edited by Tatania; 01-24-2008 at 11:35 AM.
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Old 01-24-2008, 03:37 PM   #1092
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Hi, while still on the hunt for Olivia's Shrimp & Artichoke Dip, I came across several recipes that I do have. I'll list them if they are not duplicates and you are interested I'll be glad to post them.

Hoop-Dee-Doo Musical Revue Cornbread
Olivia's Crab Cakes
Pork Tenderloin
This is from DVC but in Hilton Head, served at The Edmund's Family low-Country Boil at Disney's Hilton Head Island Resort

Then I have a few recipes from Chef Dick at the Poly Concierge Tonga Building that he would serve during the 5-7 pm time frame.
2 are when they would have middle eastern night on Sat. These are from quite a few years back I would say more then 5 years ago.

cous cous salad
bean dip
both served w/pita bread

Tropical Fruit Salsa (this would have to be cute since he gave me the actual recipe which yields for 50-75.

Enjoying slowly going through this thread, makes me feel like I'm there.
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Old 01-24-2008, 04:04 PM   #1093
lynninpa

Help yourself! I just made a few new batches!
 
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Quote:
Originally Posted by brandijo5 View Post
Anyone have the recipe for Bacon and Cheese Potatoes from Chef Mickey's.

TIA
I will look around and also add it to the Requested Recipes list. If I or someone finds it, I will let you know, brandijo!
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Old 01-24-2008, 04:58 PM   #1094
lynninpa

Help yourself! I just made a few new batches!
 
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Quote:
Originally Posted by disney54us View Post
Hi, while still on the hunt for Olivia's Shrimp & Artichoke Dip, I came across several recipes that I do have. I'll list them if they are not duplicates and you are interested I'll be glad to post them.

Hoop-Dee-Doo Musical Revue Cornbread
Olivia's Crab Cakes
Pork Tenderloin
This is from DVC but in Hilton Head, served at The Edmund's Family low-Country Boil at Disney's Hilton Head Island Resort

Then I have a few recipes from Chef Dick at the Poly Concierge Tonga Building that he would serve during the 5-7 pm time frame.
2 are when they would have middle eastern night on Sat. These are from quite a few years back I would say more then 5 years ago.

cous cous salad
bean dip
both served w/pita bread

Tropical Fruit Salsa (this would have to be cute since he gave me the actual recipe which yields for 50-75.

Enjoying slowly going through this thread, makes me feel like I'm there.
Glad you are enjoying the recipe thread, disney54us! I think I can speak on behalf of all "Disney Foodies" here and say, "post away!!"
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Old 01-24-2008, 05:05 PM   #1095
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Quote:
Originally Posted by disney54us View Post
Hi, while still on the hunt for Olivia's Shrimp & Artichoke Dip, I came across several recipes that I do have. I'll list them if they are not duplicates and you are interested I'll be glad to post them.

Hoop-Dee-Doo Musical Revue Cornbread
Olivia's Crab Cakes
Pork Tenderloin
This is from DVC but in Hilton Head, served at The Edmund's Family low-Country Boil at Disney's Hilton Head Island Resort

Then I have a few recipes from Chef Dick at the Poly Concierge Tonga Building that he would serve during the 5-7 pm time frame.
2 are when they would have middle eastern night on Sat. These are from quite a few years back I would say more then 5 years ago.

cous cous salad
bean dip
both served w/pita bread

Tropical Fruit Salsa (this would have to be cute since he gave me the actual recipe which yields for 50-75.

Enjoying slowly going through this thread, makes me feel like I'm there.
I'm always interested in a new pork loin recipe as it's an easy dinner to make. I have the recipe for the Bacon Wrapped Pork Tenderloin from Sonya's at Disney's Vero Beach Resort but not Hilton Head (where we're going in August for a week). Is the Edmund's Family low-Country Boil a giood restaurant?

I'd also love any recipes that were personally given by Chef Dick (or any Chef) because that's part of the thrill of Disney recipe collecting. Some people collect Disney pins, I collect recipes because I can do something with them afterwards, LOL.
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