By Request
Since the start of this web site I have had several requests for recipes. Sometimes I have them, or something similar, in my recipe database. If not, I'll search for it. Requested can be sent to Recipes will be sent directly to your e-mail address first before being posted here.

Here are a few of the delicious recipes that you have asked for. Enjoy and happy cooking!

Subject: Mickey Mouse Waffle Recipe

Do you know if this is a "secret" recipe or will any waffle recipe do?

This recipe was kindly posted by a reader on

Basic Mickey Waffles

4 eggs, separated
1 cut milk
2 teaspoons baking powder
1/2 teaspoon salt (optional)
2 cups flour
1/4 cup butter or margarine, melted
1 tablespoon sugar
1 teaspoon vanilla (optional)

Beat egg yolks and sugar in a bowl until light. Add cooled melted butter, milk and vanilla extract. Add flour, baking powder & salt, beat well. Beat egg whites until stiff and gently fold into batter. Bake and serve.


Do you have the recipe for the root smash they serve with the prime rib at Cinderella's Royal Table ?

I found this great recipe that has many of the same ingredients as the Root Smash served at Walt Disney World.

Root Mash
Harbor View Cafe, Pepin Wisconsin

3 lb. Yukon Gold potatoes
1/2 lb. parsnips
1/2 lb. turnips
1/2 lb. rutabagas
1 carrot
3/4 C. garlic, peeled
3/4 C. heavy cream *

Peel all the vegetables and cut them into small pieces. Boil the potatoes in one pot, the root vegetables in another.

Bring the cream and garlic to a boil, then simmer until garlic is soft.

Mash the cooked, drained potatoes. Drain the root vegetables (save some liquid if you need to adjust the mixture later) and blend them in a food processor. Slowly add the garlic mixture to the root vegetables and blend well.

Combine the mashed potatoes and root vegetables together. Add white pepper and salt to taste.

* For a lighter version substitute chicken broth for the heavy cream.

If you prefer, you could also substitute carmelized onions for the garlic. Slice 3/4 C. sweet onions and carmelize in a small pan over low heat with a bit of butter or oil. Heat the cream alone and add to the root vegetables as directed. After the potatoes and root vegetables are mixed, add the onions.


I loved the Chicken Corn Porridge from the Boma restaurant at the Animal Kingdom Lodge.  Do you think you could get this recipe? 

Corn and hen soup appears to be one traditional item in Africa and the Caribbean. I found this easy version of corn soup to try. Add some cooked turkey or chicken for a filling meal.

Super Corn Soup (South Africa)

Yield: 8 servings
In a 4-quart saucepan:

1 cup Yellow Onions, finely chopped, in 2 oz. Butter until soft but not brown.
Add 1 cup Fresh Tomatoes, cut in 1/2-inch pieces.
Simmer for about 3 minutes.

2 cups Canned Kernel Corn
2 cups Cream-style Canned Corn
1 can Evaporated Milk
3 cups Chicken Stock (or use water and 3 chicken-bouillon cubes)
1 Tbs. Salt
1 tsp. Coarse Black Pepper
Simmer gently covered for 15 minutes.

Serve piping hot with crackers.

One of the secrets in making a good corn soup or chowder with a creamy texture is evaporated milk. The next time you make a New England style clam or fish chowder, try evaporated milk instead of cream or milk.


I am looking for  a recipe for the egg rolls (used to be served as an appetizer) with "voodoo" sauce at California Grill---

Here's a multi-part Voodoo Mustard Sauce recipe from the 2000 Food & Wine Festival. It is a spicy, hot sauce with chipotle peppers.

Voodoo Mustard Sauce

1 1/2 C. Coleman mustard
7 1/2 C. Dijon mustard
3 C. Voodoo Sauce *
3 C. honey

In a food processor, combine and mix all ingredients into a smooth puree.

* Voodoo Sauce:
2 cans chipotle peppers
1/2 C. Teriyaki sauce *  (or your favorite bottled variety)
3/4 C. brown sugar

In a food processor, combine and mix all ingredients into a smooth puree.

* Teriyaki Sauce:
3/4 gallon sugar
1 gallon low sodium soy sauce
6 heads garlic, peeled and chopped
4 hands ginger root, peeled and chopped
4 bunches scallions, white only in 1/2" pieces

Bring all ingredients to a boil in a non-reactive pot and reduce to simmer for 30 minutes. Strain and keep refrigerated until ready to use.
Note: Amounts can be adjusted for a "family sized" recipe.

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