My wife and I purchased this many years ago on our honeymoon in Disney World. That was a long time ago and to be honest, we never used it. It sat on our shelf for years, forgotten. It wasn't until the fire in our home that I remember it.
I purchased a new one off of Amazon and made a pact with my wife to use it once a week. Despite the cover, it is not a kid's book. I swear. This is a great cookbook. It was probably published in 1989 or so. They have listings for "Walt Disney World Shopping Village" restaurants, but no listings for MGM Studios.
This week I made two different recipes. I'll start with the one that got 5 stars - Chicken Cashew.
This cookbook is broken down by typical food types but also breaks them down by restaurant and theme park. Chicken Cashew was offered at the Polynesian Village Resort. It's delicate ginger and cashew-flavored chicken breast.
|This is the prettiest picture of |
raw chicken I have ever taken.
The ingredients are simple: Chicken breasts, white wine, butter, ginger, chicken broth, bouillon cubes, cashews, cornstarch, and water. With a dash of pepper and salt.
The chicken is pan-fried in butter until golden brown. In a different pan, brown the cashews. When nice and golden brown, put both aside.
Take the bouillon, broth (or chicken stock), wine, and ginger and simmer for 15 minutes. Slowly add water and cornstarch to thicken.
When everything is done, plate it up.
Now, the cookbook offers no details as to what this chicken is served with, so I had to improvise with veggies and starches. Snow peas would have been amazing as would fresh green beans. I didn't have those so I made broccoli. For a starch, I made Carolina rice.
I could see this working with noodles of some kind, but not potatoes.
Anyway, here is what it looks like:
You'll notice that my plate has an extra ingredient, cauliflower. This is because I am diabetic. I can't handle a lot of rice. The little cup holds about 1.5 to 2 oz. of rice.
The family's response to this one was 5 of 5 stars, "definitely make this again". That was a real confidence builder.
I might as well mention the wine I used. I picked a nice California wine, Dark Horse Sauvignon Blanc. It's not the best wine, but it serves for cooking and is easily obtainable. It is dry with some fruity notes. I've always wanted to say that about a wine. Anyway, it would be fine before dinner or with a rice or pasta dish. Being a dry white, it has a surprisingly refreshing ending.
Circling back to the cookbook itself, this 33-year-old book is still fairly available at a good price. Apparently, there are a couple of editions, ranging from 1986 to 1990. All of them are basically the same. Click this link for Cooking with Mickey Around Our World at Abebooks.com.
Just so you are aware, this cookbook dates back to a time when Disney Cast Members would give visitors recipes on request. Typically, they were handwritten on the spot. A few were popular enough to typewritten (on a typewriter) and photocopied. As a result, there are some typos and editing errors in this cookbook. I find it more charming than confusing.