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Land Grille Room Recipes
Land Grille Room Recipes
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
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.
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.
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.
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
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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