50's Prime Time cafe at Disney's MGM Recipes

Bop into a Fabulous Fifties kitchenette where Mom is waiting to serve you a heaping plate of comfort food. Enjoy some of your favorite classic sitcom Moms on television sets while you gulp down such favorites as meatloaf, fried chicken, pot roast and milk shakes. So, come in, relax and be prepared for Mom, in her loving way, to treat you as one of her own and encourage you to "join the clean plate club."

Fried Boursin Cheese
Ingredients

4 oz. water

4 oz. lettuce mix

3 beaten eggs

2 oz. raspberry sauce (Melba sauce)

1/2 lb. flour, seasoned

1 qt. soybean or canola oil

1/2 lb. bread crumbs, seasoned

1 French Bread, Sliced, toasted (9")

2 Boursin cheese wheels (5 oz. each)

Method:

Cut cheese wheels in half crosswise with a hot dry knife. Dredge cheese in flour then egg and then bread crumbs. Repeat in egg then bread crumbs. Set aside in refrigerator. Fill a cast iron skillet with oil 1/4" high. Heat oil to 350° and fry cheese until golden brown then flip over and fry the other side. Remove from oil and place on paper towel. Place salad mix on center of plate and arrange bread slices around cheese, top with sauce.

Mom's Meatloaf
INGREDIENTS:

2 lb ground beef
1 lb ground pork
4 eggs
1 cup seasoned bread crumbs
½ cup diced onions
1/4 cup diced green peppers
1/4 cup diced red peppers
2 Tbsp worcestershire sauce
Cracked black pepper to taste
Kosher salt to taste
½ cup Meatloaf Glaze (recipe below)

METHOD:

Dice peppers and onions and set aside for later use. Combine meats and seasonings. Add vegetables. Place meat mixture in oiled loaf pan. Bake at 350º F oven for 1 hour (internal temp 155º).

Brush meatloaf with meatloaf glaze. Bake another 10 minutes. Let meatloaf set 10 minutes, cut loaf and serve.

MEATLOAF GLAZE
INGREDIENTS:

½ cup ketchup
1 Tbsp brown sugar
1 Tsp Dijon mustard
½ Tsp worcestershire sauce

METHOD:

Combine all ingredients until mixture is smooth.

PB & J Shakes
Yield: 3 3/4 cups

Ingredients
1/4 cup creamy peanut butter
3 tablespoons grape jelly
1/4 cup milk
3 cups vanilla ice cream, softened

Method:

1. Combine peanut butter and jelly in a small bowl, mixing well.

2. Combine milk, ice cream, and peanut butter mixture in container of an electric blender.

3. Process mixture until smooth, stopping once to scrape down sides.

Pot Roast
Ingredients

5 lb. top or bottom round roast
1 onion, diced
2 carrots, peeled and diced
2 cloves garlic, minced
1 stalk celery, diced
Salt and pepper to taste
7 1/2 c. beef bouillon
1/4 c. olive oil
Method

1. Preheat oven to 350º. Heat the oil in a large pan over medium-high heat. Brown the meat on all sides and remove the meat to a roasting pan.

2. Sauté the cut vegetables until golden brown, and add to the roasting pan. Pour the beef bouillon into the pan to lift off all of the caramelized vegetables and beef. Pour liquid over the roast and cover. Cook 30-45 min. per pound.

3. Remove from oven and let rest for 15 minute. Serve with your favorite starch and enjoy.

Sautéed Shrimp Pasta
Ingredients:

24 Large Shrimp, peeled and deveined
4 oz Shiitake Mushrooms sliced
4 oz Pancetta diced small
24 oz Heavy Cream
2 oz Dijon Mustard
1 oz Chicken Base paste form
1/2 oz minced Garlic
1 oz Vegetable Oil
24 oz cooked Penne Pasta

Method:

1. In heavy saucepan, sauté garlic in a small amount of oil until golden brown.

2. Add cream, Dijon, chicken base and mix well. Bring to boil and remove from heat.

3. In large sauté pan over med-high heat place pancetta and cook until golden brown, then add shrimp and mushrooms.

4. When shrimp start to turn white on both sides add the sauce to the pan and continue to cook about 1-2 more minutes.

5. In pasta bowls, place pasta and shrimp mixture into 4 equal portions. Granish with fresh-diced tomatoes and chives