Kopy Kat Recipes - D

Disney Tonga Toast

2 or 4 slices sourdough bread cut 1 inch thick
1 banana
1/3 cup sugar
1 teaspoon cinnamon
1 egg
1/4 cup milk
1/2 teaspoon vanilla extract
Oil for frying
Whipped butter if desired
Maple syrup if desired

Depending on the size of the bread slices, cut a 1 inch pocket in one side of the bread slice. Cut banana in half crosswise, then split each piece lengthwise. Remove peel and stuff two pieces in each pocket, again depending on size. Set aside. Mix sugar and cinnamon. Set aside.

Mix egg, milk, and vanilla until well blended. Heat about 4 inches of oil in a pan to 350 degrees. Dip stuffed bread into egg mixture, allowing it to soak in for a few minutes.

Fry in hot oil until lightly brown,turning to brown both sides. Drain on paper towels on cake rack. Sprinkle with cinnamon-sugar and serve at once.

Disney's 50's Prime Time Cafe Chicken Pot Pie

2 cups chicken tenderloins, uncooked
1 cup broccoli, tops only
1/2 cup carrots, cubed
1/2 cup celery, cubed
1/4 cup leeks, diced
3 tablespoons butter
3 tablespoons flour
3 cups milk or half-and-half
1 cup Parmesan cheese, grated
2 chicken bouillon cubes
Pastry dough for a single pie (double crust)
1 egg, beaten

Preheat oven to 400 degrees. In boiling salted water, simmer chicken tenderloins, broccoli, carrots, celery, and leeks until chicken is fully cooked and vegetables are tender, but still firm (about 15 minutes). Drain well and set aside.

In a medium sized skillet, melt butter and add flour. Cook for 5 minutes and add milk or half-and-half. Bring to a boil and simmer until thickened (about 10 minutes).

Dissolve chicken bouillon cubes in 1/4 cup warm water and add to sauce. Blend in grated Parmesan cheese and remove from heat. Add cooked chicken and vegetables and mix well.

Pour mixture into a deep-dish pie plate and cover with pie dough. Seal edges well and brush top with beaten egg. Bake until crust is golden brown and the filling is hot (about 45 to 50 minutes). Brushing a little milk on the top of the pie dough before baking will give the crust a delightful color.

Disney Mickey's Meatloaf

2 lbs ground beef
1 lb ground pork
1-1/2 onions, diced
1/8 teaspoon garlic, granulated
2 cups bread crumbs, fresh
2/3 cup cold water
1/8 teaspoon thyme
1/4 cup parsley, chopped
1 whole egg
1 teaspoon Worcestershire sauce
1/8 teaspoon salt

Soak bread crumbs in cold water and set aside. Saute diced onion until tender. Set aside and allow to cool. Pre-heat oven to 350 degrees. In a large bowl, combine ground beef, ground pork, onions, granulated garlic, and bread crumbs mixed with water.

Mix well and add remaining ingredients. Mix well and mold into loaves. form in either loaf pans or a meat pan with sides high enough to hold juices. Bake for 45 minutes to 1 hour.

Disney Chili and Beans

2 pounds dried pinto beans
2 medium onions, sliced
1/4 cup veg oil
2 cup garlic, diced
1 cup celery, chpd
2 pounds ground beef
1 teaspoon chili powder, or more
1 teaspoon paprika
1 teaspoon dried thyme
28 ounces can tomatoes, about 3 cups
salt and pepper

Spicier Variation
1/8 teaspoon Coriander
1/8 teaspoon Turmeric
1/8 teaspoon Chili seeds
1/8 teaspoon Fennel
1/8 teaspoon Cloves
1/8 teaspoon Cinnamon
1/8 teaspoon Dried ginger
1 small Mexican chili pepper

Walt Disney's personal recipe. Wash, sort and soak beans in cold water overnight. Drain; place in 2 qt saucepan. Add water to cover 2" over beans. Add onions and simmer in covered pot until tender, 2 hours.

Meanwhile, heat oil in lg sauce pot; saute garlic until lightly browned. Add celery and beef; cook. Add chili powder, paprika, and thyme. Break up tomatoes with spoon and mix with meat mixture; cover, simmer 1 hour. When beans are tender, combine with meat, stirring gently. Salt and pepper and add additional spices if desired, cook 30 minutes. Makes 8 servings

Disney Alphabet Soup

1/4 cup carrots, diced
1/4 cup rutabaga, diced
1/4 cup celery, diced
1/4 cup onion, diced
1 cup crushed tomatoes
1/4 cup peas
1/4 cup frozen green beans
2 tablespoons pearl barley, cooked, cooled
1/4 cup alphabet pasta, cooked, cool
3 cups water
2 chicken bouillon cubes
2 beef bouillon cubes
2 tablespoons cornstarch dissolved in
1/4 cup water

In soup pot, add water and bouillon. Bring to boil; simmer, covered, 15 minutes. Add carrots, rutabaga, celery, and onions; simmer 15 mins or until tender but not mushy. Separately cook, rinse, drain, and cool barley and alphabet pasta; set aside.

After veggies are tender, add tomatoes, peas, and green beans. Simmer an additional 5 minutes; stir in cornstarch and water. Allow soup to thicken slightly and add barley and pasta. Heat only long enough to warm all ingreds. Makes 6 servings

Disney Ceasar Salad Dressing

3 egg yolks, beaten
3 tablespoons prepared mustard
10 tablespoons garlic
2 anchovy filets
6 capers
1 1/2 teaspoon salt
1/2 teaspoon white pepper
1/2 teaspoon dried oregano leaves
15 drops tabasco sauce
15 drops worcestershire sauce
Olive Oil
5 tablespoons white vinegar

Combine all dressing ingredients except olive oil in a blender using low speed. Maintain speed and add olive oil very slowly until mixture thickens and is the consistency of mayonnaise. Add vinegar and blend. Spoon into a glass jar, cover, refrigerate up to a week, using as needed.

For Caesar Salad, tear romaine lettuce into bite sized pieces. Toss with dressing then add freshly grated parmesan cheese, croutons and fried bacon bits to taste. Toss and serve. Makes 1 serving

Disney Creme Anglaise

3 large egg yolks
1/4 cup sugar
3/4 cup milk
1 teaspoon vanilla extract
1 piece vanilla beans

Whisk egg yolks and sugar until thick and light in color and ribbony in texture. Heat milk and vanilla to almost a boil. Very slowly pour 3/4 milk into the egg mixture while whisking vigoursly.

Add the mixture to the remaining mixture in the sauce pot and heat on low, stirring continuously until it becomes thickened. Flavor with cinnamon, kaluha or whatever extract, spice or liquor complements the dessert. Makes 4 servings

Disney French Apple Tart

Dough
3/4 cup all-purpose flour
1/3 cup confectioner's sugar
1 1/2 ounce butter
1 large egg

Filling
4 1/2 ounces butter
3/4 cup sugar
2 large eggs
1 cup almond powder
3/4 cup cake flour
2 tablespoons vanilla extract
2 medium tart apples

To make the dough, mix the flour, confectioner's sugar and 1 1/2 ounces butter until a crumbly mixture forms. Add 1 egg and mix until it is absorbed. For the filling, mix 4 1/2 ounces butter, sugar and 2 eggs into a smooth paste. Gradually add the almonds, cake flour and vanilla extract. Make a smooth paste.

Peel, core, quarter and thin slice apples; save them in orange juice to prevent browning. Roll out dough and lay in 9" tart pan, and perforate the bottom to prevent unnecessary bubbles. Spread in filling and layer on apples in decorative manner.

Bake at 350 degrees for 15 to 20 minutes or until filling is done. Glaze with melted apricot jelly or apple jelly for a pretty appearance. Garnish with vanilla, cinnamon or almond ice cream and/or a complementary sauce.

Disney Great Northern Bean Soup

1/2 pound dried great northern beans
10 cups water
4 chicken bouillon cubes
3/4 cup celery, minced
1 cup onion, minced
1 cup carrot, minced
1 cup smoked ham, minced
3/4 cup tomato, minced
1/4 teaspoon salt
1/4 teaspoon white pepper
1/4 teaspoon ground thyme
1/4 cup cornstarch dissolved in
2/3 cup water

Soak beans in water to cover overnight. Drain; rinse and place in lg soup pot with 10c fresh water and bouillon cubes. Bring to boil; reduce heat to simmer. Cook 1 hr until tender but firm on the inside.

Add celelry, onions, and carrots; cook 30 mins until vegs are tender. Add ham, tomato, salt, pepper, and thyme; mix well. Cook 10 mins. Add cornstarch and water; simmer 5-10 mins until mixture thickens. Remove from heat, cool 10-15 mins. Mix well and serve. Makes 8 servings

Disney Nacho Cheese Dip

1/2 pound provolone, grated
1/2 pound american cheese, grated
3/4 cup heavy cream
8 ounces cream cheese
1/4 teaspoon garlic powder
3/4 teaspoon worcestershire
1/8 teaspoon cayenne
1/8 teaspoon yellow food coloring

Melt provolone in top of double boiler over boiling water. Add American cheese and stir in cream. Add cream cheese and stir until all is melted. Remove from heat; whip in seasonings and food coloring. Serve warm iwth crackers, chips, or vegs. Makes 6 servings

Der Weinerschnitzel's Chili Sauce

2 cloves garlic, minced
1/2 cup onion, minced
2 tablespoons olive oil
1 pound ground beef
1 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon prepared mustard
1 tablespoon vinegar
1 teaspoon Worcestershire Sauce
1/2 teaspoon Tabasco
1/4 cup ketchup
1/2 cup tomato juice

In a large heavy skillet cook garlic and onion in oil over moderate heat, stirring, until onion is softened. Add beef and cook, stirring and breaking up any lumps with a fork,until cooked through. Drain off any excess fat.

Add remaining ingredients, adding just enough juice to create a spoonably loose but not soupy mixture. Simmer sauce, stirring occasionally; about 10 minutes. Makes enough sauce to top 6 hot dogs. Steam the hot dogs and use potato rolls.

Dog N Suds Coney Sauce

1 pound ground beef
2 tablespoons prepared mustard
2 tablespoons granulated sugar
1 teaspoon Worcestershire sauce
1/4 teaspoon Tabasco sauce
1 small onion, chopped
2 tablespoons vinegar
1 tablespoon water
1/4 teaspoon celery seed
Ketchup, as needed

In a salted skillet, brown ground beef with onion over medium heat, breaking up meat with a fork to crumble it fine. Drain off fat. Add remaining ingredients, except catsup. Mix well, then add enough catsup to keep mixture loose. Simmer, partially covered, 1 hour, adding catsup as needed.

Denny's Cheese Soup

4 tablespoon butter or margarine
10 ounce Cream of Chicken Soup
10 oz Cream of celery soup
1/2 soup can Kraft's mayonnaise
8 Ounce jar Cheese Whiz
14 ounce can chicken broth
Salt and pepper

Put butter, soups, mayo and Cheez Whiz in 1-1/2 quart saucepan, stirring constantly over medium heat, until smooth. Stir in broth and season to taste with salt and pepper. Stir occasionally until piping hot, but do not let it boil.

Denny's Chicken Fried Steak

4 cubed steaks
Corn oil
Season salt
2 tablespoons Lambrusco's red wine Or juice
2 cups Bisquick
1/4 pound butter or margarine -- melted
1/3 cup cooking oil
Season salt and pepper

The night before, put the steaks in a dish in single layers. Wipe them on both sides with an even coating of corn oil. Dust them on both sides with a generous amount of season salt.

Drizzle each steak with wine or juice. Seal the dish in doubled foil or plastic wrap and refrigerate it for about 24 hours prior to preparing the final dish. Remove the steaks from the fridge and coat both sides well in the bisquit mix.

Combine the butter with the oil in a large skillet until melted. Brown both sides of each steak, till crispy. Transfer right back to the same baking dish and seal in foil. Bake at 375 degrees for about 30 minutes. makes 4 servings

Denny's Chicken Fajita Breakfast Skillet

2 boneless skinless chicken breast halves
2 cups home fries or hash browns
1 teaspoon fajita seasoning
1 small bell pepper
1 small onion
4 eggs
1/4 cup half and half
1/2 cup shredded cheese
1/2 cup sour cream (optional)
1/2 cup guacamole (optional)
Salt and pepper
Salsa (optional)

Rub chicken breast with fajita seasoning and let marinade for 1/2 hour. Slice marinated chicken into strips. Use cooking spray and braise chicken in a hot skillet until done. Add onion and bell pepper to skillet fry and stir on high so as to cook quickly. Remove all from heat and set aside.

Brown left over cooked potatoes or use frozen hash browns, cooked until desired crispness. Salt and pepper to you taste. Divide in half and place on serving platters. Mix egg with half and half, salt and pepper to taste. Cook egg mixture into two separate omelets.

Place on top of browned potatoes. Place one half of cooked fajita meat and cooked onions and peppers on top of omelet. Sprinkle with 1/4 cup cheese on each platter of fajita platter. Servewith sour cream, guacamole, and salsa if you like. Makes 4 servings

Denny's Bacon Caesar Burger

1 Hamburger bun
1 Hamburger pattie
1 slice Romaine lettuce
2 Hamburger slices of dill pickles
1 slice of red onion
2 slices of tomato
2 slices Monterey Jack cheese
2 slices of bacon cooked
1/4 cup Caesar dressing - served on the side

Cook hamburger pattie and season with salt and pepper. Toast the bun separately in a skillet, or you can even do this in the oven using the broiler. Assemble like this:

Starting from the bottom bun. Slice of romaine lettuce, 2 slices of tomatoes, 2 slices of pickle, onion, hamburger pattie, 2 slices of Monterey Jack cheese, 2 slices of Bacon placed crossways, Top Bun. Dip your burger in the Caesar dressing. Makes 1 serving

Dollywood Sweet Potato Casserole

3 cups mashed sweet potatoes
1 cup granulated sugar
1/2 teaspoon salt
2 eggs, beaten
1/2 stick melted butter
1/2 teaspoon vanilla extract

Topping
1 cup brown sugar
1/2 cup flour
1 cup coconut
1/3 stick melted butter

Combine first six ingredients and place in baking dish. Combine topping ingredients and sprinkle over potatoes. Bake at 350 degrees for 35 minutes.

Dollywood Hokey Pokey Sticks

8 cups marshmallows
3 ounces butter
9 cups Rice Krispies cereal
8 ounces dark chocolate
4 ounces white chocolate
Chopped nuts, colored sprinkles, mini M&M's

Melt butter and marshmallows together in a large pot on low heat. Mix in the Rice Krispies thoroughly and spread evenly in a 9 x 13-inch dish.

Melt chocolate in a double boiler and allow to slightly cool. Cut the bars in the pan into 3 x 3-inch squares and stick a wooden skewer in each. Dip the treat into the chocolate and shake off any excess chocolate.

Roll the treat in chopped nuts, colored sprinkles, or mini M&M's and allow the chocolate to set. When set, dip the treat into melted white chocolate slightly and allow it to set.

Set out on a platter and let the kids do the Hokey Pokey.

Dollywood Dipped Chocolate Chip Cookies

2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup butter, softened
3/4 cup granulated sugar
3/4 cup brown sugar, firmly packed
1 teaspoon vanilla extract
2 eggs
12 ounces semi-sweet chocolate chips

Chocolate Dip
1 (6 ounce) bag semi-sweet chocolate morsels
1 (6 ounce) bag white chocolate morsels
Vegetable oil

Preheat oven to 375 degrees. In a small bowl, combine flour, baking soda, and salt; set aside. In a large bowl combine butter, sugar, and vanilla extract; mix until creamy. Beat in eggs. Gradually add flour mixture.

Stir in 12 ounces semi-sweet chips. Drop by level teaspoonfuls onto ungreased baking sheet. Bake 9-11 minutes. Cookies should still be soft when removed from oven. Place on cooling racks.

In separate small saucepan, melt bags of semi-sweet and white chocolate morsels. Add a small amount of vegetable oil to each saucepan. Dip each cookie halfway in dark chocolate and return to rack to cool. After cooled, dip the other half in the white chocolate. Allow to cool.

Dollywood Bread Pudding

1 1/4 cups granulated sugar, divided
1/2 teaspoon cinnamon
8 cups day old egg bread, cut into 1/2-inch cubes
1/4 cup butter, melted
1/3 cup raisins
1 quart half-and-half
8 large eggs, lightly beaten
1 tablespoon vanilla extract

Heat oven to 400 degrees. Grease 9 x 13-inch baking dish. Combine 1/4 cup sugar with cinnamon. Toss bread cubes, melted butter, raisins and sugar-cinnamon mixture in a large bowl. Spread evenly in greased pan. Set aside. Whisk eggs lightly in bowl.

Bring cream, remaining sugar and vanilla to a boil. Gradually whisk cream mixture into eggs. Pour over bread mixture. Place pan in water bath. Bake 35-40 minutes until custard sets and top is golden brown.

Dollywood Chicken Primavera and Pasta

1 pound fusilli, or other pasta
1 tablespoon olive oil
1 cup onion, chopped
2 teaspoons fresh garlic, chopped
2 (28 ounce) cans crushed tomatoes
2 teaspoons Italian seasoning
1 bay leaf
1 teaspoon salt
1 teaspoon crushed black pepper
1 teaspoon red pepper flakes
2 tablespoons parsley, chopped
4 (5 ounce) chicken breasts, without skin, grilled

Cook the pasta according to the package directions. In a sauté pan, put the oil, garlic, bay leaf, and onion, and sauté until tender. Add the tomatoes and seasonings to the pan, and bring to a boil.

Cook for a couple of minutes and then add in the hot pasta and the grilled chicken cut in julienne strips. Toss the mixture until well mixed.

Serve in large bowls and top with the chopped parsley. You can also serve it with a side of shredded parmesan cheese.

Dairy Queen Onion Rings

2 Vidalia or Texas 1015 onions, sliced 1/2-inch thick
2 cups flour
2 cups fine cracker crumbs
2 cups white cornmeal
2 cups buttermilk
1 cup Water
4 cups Crisco oil

Save the very small onion rings for another use. Add buttermilk and water to a large bowl.

Mix together flour and fine cracker crumbs in another bowl. Coat one ring at a time with flour mixture, then with buttermilk mixture, and then coat with cornmeal. Drop into hot oil and fry until golden. Drain on white paper towels.

Dairy Queen Blizzard

1 Heath candy bar
2 1/2 cups vanilla ice cream
1/4 cup milk
1 teaspoon fudge topping

Freeze the Heath bar. Break the candy into tiny pieces with a knife handle before re- moving from wrapper.

Combine all of the ingredients in the blender and blend for 30 seconds on medium speed. Stop the blender to stir the mixture with a spoon; repeat until well mixed. Pour into a 16-ounce glass. Makes 1 serving

Dairy Queen Ice Cream

2 envelopes knox gelatin
1/2 cup cold water
4 cups whole milk
2 cups sugar
2 teaspoons vanilla extract
1/2 teaspoon salt
3 cups cream

Soak Knox gelatine in cold water. Heat milk, but do not boil. Remove from heat, and add gelatine, sugar, vanilla extract and salt. Cool and add cream. Chill 5 to 6 hours. Pour into a 4 to 6-quart ice cream freezer can. Process as per manufacturer's instructions.

Duffs Smorgasbord Hurricane Cake

1 1/2 cup sugar
2 cups plain flour
2 teaspoons baking soda
Dash of salt
2 eggs
2 cups canned peaches with juice
1/2 cup packed brown sugar
1 cup chopped walnuts (optional)

Icing
3/4 cup sugar
1 stick margarine
1/2 cup evaporated milk
1 cup flaked coconut

Sift together the first four ingredients; beat in eggs and peaches. Pour into lightly greased and floured 9x13 pan. Mix brown sugar and walnuts together and sprinkle over batter. Bake at 325 degrees for 40 minutes. Spread icing on cake while hot.

Icing: Combine the first three ingredients in a saucepan; boil for two minutes. Add coconut. Spoon icing over cake as soon as cake is removed from the oven. If desired, use two recipes of icing.