Is there a DVC cookbook? What do you make for dinner?

[infobahn]

Is there a DVC cookbook? (Should there be one?)

There will be 13 people dining in our OKW GV (some are in other rooms). We would like to prepare dinner at least four times during our trip.

While "cook" is a relative term, we are looking for meals that can feed 12 (one will be on formula...). All I can think of (so far) is a meal consisting of 2 big Stoffer's Lasagnas, Garlic Bread (frozen), and a couple of bags of salad.

You see, we want to save SOME money, but most of all spend time with each other.

Any ideas? Considering what is available to "cook" with, what other things have been served.

Thanks.

 

[ripleysmom]

Spagetti is always easy.

 

[jackg57]

Hi,

I always make a layered salad that's great for a big crowd and there's very little prep work involved. Here's the directions.

1 pkg washed spinach leaves, torn
1 pkg shredded carrots or 4 carrots, julienned
1 1lb pkg small pasta shells, cook according to directions
1 10 ounce pkg frozen peas, thawed
1 lb ham, cubed
2 cups shredded cheese, I like to use swiss
4 hard-boiled eggs, quartered lengthwise
2 cups mayonaise
1 to 2 tbsp dried dill

Layer first 6 ingredients, place quartered egg slices around the outside edges of your bowl. Mix mayo and dill together and mound in the middle of salad. Present in glass bowl, at the table, and toss. You can substitute any ingredients you wish. Serve with bread.

Paula.

 

[BWVDenise]

What a great idea! A DVC cookbook would be neat!

 

[mouseclick1]

That's a great idea! You should submit that idea to MS, and they could have a contest or something for people to submit their recipes. Wouldn't it be neat to get credit for something big like that?!

 

[Eeyore2U]

Our recipes are Shula's, Le Celllier and ESPN Club!

 

[fireplug]

I want a cookbook too

Maybe they could even include some favorite recipes from the DVC resorts. I have all the WDW cookbooks but a DVC only one would be so cool.

Steve

 

[JudithM]

Soup Recipes from Olivia's Kitchen was published in 1996. I don't remember whether or not we paid for it (I don't see a price on my book) or were given the book. So DVC did have at least one cookbook .

 

[ohioMickey]

a DVC cookbook... DING DING DING ... what a great idea!!! MS should jump all over that one. Relative little cost and GREAT PR. Not to mention some good ideas for dinners at home and home away from home. Heck, I would even pay a nominal fee for one.

Whoever was making an Italian dish on the top floor at VWL in mid-December, PLEASE submit your recipe!!!! I can still remember that smell ... mmmmmmmmm.

GREAT IDEA Infobahn!!!!!

 

[Richyams]

20 pig's feet halves
2 peeled onions
1 large head of garlic
Paprika
salt to taste
Rye bread

Into a very large soup pot place all the lovely feets. Peel all the garlic and throw it in. Toss in the peeled onions. add somewhere near one tablespoon of Paprika. Fill the pot to the top with water. Let simmer for 3 hours while skimming any fat off.

Place two feets in each of ten flatish soup bowls, add the water they were boiled in through a wire mesh strainer. It should roughly fill each bowl.

Place bowls in the refridgerator over night. The liquid will congeal into a gellatin.

Serve cold with rye bread and salt.

This works out great, you can come back and serve dinner in seconds with basically no prep time. I think this recipe should have a prominant place in the "DVC Recipes From Home" cookbook.

In case anyone is wondering, this is a Hungarian dish.

Oh man, my mouth is watering just thinking about them.

 

[infobahn]

I think we will be skipping the Pig's Feet...

I have served Rattlesnake, though.

 

[TwirlerGirl]

Have slow cooker, will travel. I do at least 3 meals in my slow cooker on every trip. Here are my suggestions.

1) Texas beef brisket: 6 - 7 lbs. I put it in the cooker before we leave in the morning on medium, salt & pepper, onion is optional. Return at 5 PM, beef should be done. Now its time to decide - BBQ sauce added about 10 minutes before serving/cutting. Remove juice before adding BBQ sauce. Serve with a salad, (frozen) mash potatoes,(frozen) corn, apple sauce, cornbread/muffins or rolls. A hit every time. Or remove juice and make a gravy (buy jar or packet gravy mix) Serve with mash potatoes, carrots & peas, french bread. Add a good wine and a dessert, a great dinner. Dinner on the table in half an hour.

2) We also do beef short ribs in the cooker adding BBQ sauce just before serving.

3) Frozen jumbo stuffed shells. Add a jar of pasta sauce and 1/2 cup water, bag of shell. Set cooker on low. When you return, you will find tender, moist, shells. A salad, bread and another wonderful, easy meal is ready to serve.

Maybe you have some slow cooker recipes you would like to share?

Sandy B