Egg Salad From The River Belle Terrace Recipes

EGG SALAD FROM THE RIVER BELLE TERRACE

Steps:

• Chop eggs to a medium-fine consistency.
• Fold in mayonnaise and seasonings, mixing well.
• Refrigerate until ready to use.

BLUE BAYOU GUMBO

Steps:

• Place room-temperature butter in a small sauté pan or saucepan over very low heat. Slowly whisk in flour until very smooth. Continue whisking until the roux begins to brown.
• Add the onion and celery. Cook for 5 minutes.
• Add the stock and stir. Simmer for 10 minutes.
• Add remaining ingredients (except filé and salt) and return to a simmer. Adjust salt to taste.
• If you are adding seafood, add it at the very end and make sure it is completely cooked.
• Add filé.
• Mix well and serve over rice.

CLUB 33 KALTSCHALE

Steps:

• Bring all fruits to boil with wine, cinnamon, sugar and lemon zest. Boil for a minute then cool.
• Drain cooked fruit. Save the juice and add champagne to juice.
• Put cooked fruit into bowls.
• Pour the juice mix over.
• If Vegan use Vegan wine and Champagne.

MAHI MAHI WITH PINEAPPLE SAUCE - DISNEYLANDS TAHITIAN TERRACE

Steps:

• For sauce, combine pineapple juice, sugar and cornstarch in a small saucepan. Add vinegar, ketchup and pineapple tidbits. Cook and stir until mixture comes to a boil and is thickened. Keep warm while fish is cooking.
• In a mixing bowl, combine water, egg, salt, and vegetable oil. Beat slowly to blend. Gradually add flour, beating to form a smooth batter. Add food coloring if desired.
• Dip fish fillets into batter and fry in hot oil until golden brown (5 to 6 minutes).
• Remove and drain on absorbent towels. Serve with pineapple sauce.

MONTE CRISTO CASSEROLE

Steps:

• Preheat oven to 375^F.
• Pour milk in a microwaveable container and heat until hot.
• Whisk eggs in small bowl and add hot milk to eggs, blend.
• Cut French toast into 3/4 inch cubes; place in a large bowl.
• Pour egg mixture over bread cubes, toss gently, set aside.
• Combine ham, turkey, cheese and parsley in a bowl.
• Spray a 13x9x2 inch baking pan with cooking spray.
• Layer half the french toast cubes with half the meat mixture in bottom of pan.
• Repeat.
• Let stand for at least 10 minutes (It can be held overnight.) Set at room temperature for a few minutes before baking-or bake a little longer if it's cold.
• Bake 30-35 minutes until golden brown and set in center.
• Cool 10 minutes.
• Sprinkle with powdered sugar.
• Slice strawberries.
• Combine strawberries with strawberry ice cream topping in a small bowl.
• Cut casserole into squares.
• Serve topped with strawberry mixture.