Walt Dated World | home
Disney Inn Recipes | Empress Lilly Recipes | Farmers Market Recipes | King Stefan's Banquet Hall Recipes | Lake Buena Vista Club Recipes | Land Grille Room Recipes | Sunrise Terrace Recipes | Town Square Cafe Recipes | Verandah Restaurant Recipes | Village Restaurant Recipes
Land Grille Room Recipes
Land Grille Room Recipes
Walt Dated World Needs Your Help!!! (01/17/2018)
The WaltDatedWorld channel has been on YouTube for 10+ years and has been in the YouTube Partner Program for the past several years. The channel has had thousands of hours of watch time in the past year and has never posted any inappropriate content.
The Partner Program provides funds that are critical to paying the hosting charges for the waltdatedworld.com website. Since the channel serves a small but devoted niche, there are currently not enough subscribers needed to meet the program threshold (there is also a watch time threshold but that has been met).
The channel has until February to get 700+ subscribers. Please subscribe to the WaltDatedWorld YouTube channel. If everyone that visits the website or follows the Walt Dated World Facebook or Twitter feed either subscribed or shared a link with their friends to subscribe, the goal could be exceeded in one day. Share and encourage others to do so. Please help a small niche creator who has done nothing wrong but has been wronged by the decisions of a large conglomerate. You can get to the channel from any page on the site by clicking the icon on the top upper left of each page. Thank you.
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.
This is an unofficial fan site that is not affiliated with the Walt Disney Company or Disney theme parks. All copyrights acknowledged. Please respect the work I put into compiling both existing and my own information on this site by not linking to any text or pictures without crediting that they were located on this site.
See ya real soon!