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Village Restaurant Recipes
Yield: 1 serving
1/2 ounce brandy Whipped cream
11/2 ounces Kahlua Cherry
5 ounces hot coffee
Mix brandy, Kahlua and coffee and pour into an Irish coffee mug. Top with whipped cream and a cherry.
Black Bean Soup
(This was also served at the Empress Lily)
Yield: 2 1/2 quarts
1 1/4 cups black beans 1 large ham hock (or 2 small ham hocks)
1 quart water 1/2 cup uncooked regular rice
3 tablespoons bacon fat Salt and freshly ground pepper to taste
1 medium onion, diced 3/4 teaspoon ground cumin
1 cup diced celery 1/4 cup vinegar or red wine
1/2 cup diced green pepper
2 quarts chicken broth
Wash beans and soak overnight in 1 quart water. Heat fat in a large saucepot and sauté onion, celery and green pepper until tender. Add chicken broth, ham hock and drained beans. Cook until beans are almost done, about an hour. Add rice and cook an additional 20 minutes, until rice is tender. Remove ham hock. Cool. If there is any meat on ham hock, dice in small pieces and return to soup. (Discard fat, bone and skin.) Season soup with salt, pepper, cumin and vinegar or red wine, and reheat.
Mushroom and Barley Soup
(Yield: 9 cups)
1/2 cup pearl barley 2 quarts chicken broth
1 clove garlic, minced 3/4 pound mushrooms, chopped (about 4 cups)
1/2 cup finely chopped onion Salt and white pepper to taste
1/2 cup finely chopped celery
4 tablespoons butter
Soak barley in water overnight.
Sauté garlic, onion and celery in butter until tender. Drain barley and add to vegetables. Sauté 10 minutes longer until barley becomes thick.
Add chicken broth and mushrooms and simmer, covered, until barley is tender, about 1 hour. Season to taste with salt and pepper.
Northern Bean Soup
(Yield: 7 cups)
1/2 pound (1 1/4 cups) Michigan Pea Beans 1/4 cup bacon fat
Water 1/2 cup diced fresh tomato
1/2 cups diced onion 1 1/2 quarts chicken broth
1/2 cup diced celery 1/8 teaspoon cumin
1 large clove garlic, crushed, diced Salt and white pepper to taste
Wash and soak beans overnight in cold water. Next day, drain and cook in 1 1/2 quarts water until tender. Drain again.
In a separate pan, sauté onion, celery and garlic in bacon fat for 5 to 8 minutes. Add tomato and chicken broth and cook, covered, 10 minutes or until vegetables are tender. To thicken the soup, take about 1 cup of the cooked beans and put them through a food mill. Add with remainder of beans to broth and vegetables. Season to taste with cumin and salt and white pepper.
Yield: 3 quarts
2 quarts water 1 cup cooked red kidney beans
8 chicken bouillon cubes 3/4 cup cooked black eye peas
3/4 cup diced onion 1/2 cup cooked garbanzo (chick peas)
1 cup diced celery 3/4 cup diced fresh tomatoes
1 cup tiny cauliflower pieces 1 teaspoon chopped garlic
1 1/2 cups chopped cabbage 1/4 teaspoon white pepper
3/4 cup diced potatoes Salt to taste
1/2 cup diced carrots
1/2 cup diced green peppers
Combine water, 4 chicken bouillon cubes and all the fresh vegetables in a large saucepot. Bring to a boil, stir and simmer covered for 30 minutes. Add remaining 4 bouillon cubes and rest of the ingredients. Bring to a boil, stir and simmer, covered 15 minutes.
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