Walt Disney World Recipe Index: Thought You'd Never Ask, Part Two

Thought You'd Never Ask, Part Two by Dorothy Chapman (1921 - 2004) was published in 1983 and is one of the first books to reproduce recipes from Walt Disney World restaurants. The first collection was published in 1979 and four, in total, were published. Dorothy Chapman served as the food editor and restaurant critic for the Orlando Sentinel from 1971 to her retirement in 1986. She also made appearances on WFTV-Channel 9's noontime news show with weekly segments based on her Thought You'd Never Ask column in the paper.

The spiral-bound book is broken up into seven sections and an index. Each section is devoted to a specific food type/course. There are other Orlando eateries featured: Al E. Gator's; Casa Gallardo; Orange Quarter; Park Plaza; White Marlin; Bakerstreet; Freddie's Steak House; Le Cordon Bleu; Limey Jims and many more!

Mini Book Review

As far as a book review, this is an interesting collectible but will only be enjoyed by people that ate at the restaurants during the early 1980s. You could also use it to get an idea for the cuisine served, but it is rather hit or miss and never comes close to offering full menu choices.

What is interesting is how Ms. Chapman organized the recipes from Walt Disney World. Since it was published in 1983, Epcot Center was still new and it is apparent in the book. The restaurants are in one of three categories: Epcot Center; Lake Buena Vista; or Walt Disney World. Historically, it has always been interesting to see how Disney marketed the Vacation Kingdom of the World. In this case, Epcot Center was obviously an important development since the restaurants are labeled as such. Also, it could be that since the Epcot Center restaurants were so new, they needed to be singled out. In many instances, Ms. Chapman simply listed the title of the restaurant without mentioning whether it was at Ft. Wilderness, The Contemporary or the Magic Kingdom. Is it another case for the ubiquitous nature of marketing Walt Disney World, even to Orlandians? That the MAgic Kingdom did stand for Walt Disney World? What does this tell us?

Walt Disney World Recipe Index

As a public service, we are offering an index to Walt Disney World Recipes found throughout Disney-related cookbooks.Here are all of the recipes from Thought You'd Never Ask, Part Two by Dorothy Chapman.

Appetizers

• Florida Chilled Citrus Fruit Soup, Lake Buena Vista Club, Lake Buena Vista (Page 2)
• Queso Fundido, San Angel Inn, Mexican Pavilion,  (Page 12)
• Cheese Dip, Pioneer Hall,  (Page 13)
• Sauteed Crab Meet, Empress Lilly,  (Page 13)
• Mustard Dill Sauce, Empress Lilly,  (Page 13)
• Sauteed Oysters, Empress Room, Empress Lilly,  (Page 14)
• Clam Dip, Captain Jack's Oyster Bar (Page 14)
• Horseradish Sauce, Steerman's Quarter's, Empress Lilly (Page 14)
• French 75, Top of the World, Contemporary Resort (Page 15)
• Mushroom appetizer, Steerman's Quarters, Empress Lilly (Page 15)
• Bordelaise Sauce, Steerman's Quarters, Empress Lilly (Page 15)

Soups

• Strawberry Soup, Walt Disney World Village (Page 36)
• Mushroom and Barley Soup, Village Restaurant, Walt Disney World Village (Page 36)
• Northern Bean Soup, Village Restaurant (Page 37)
• Boston Clam Chowder, Captain Jack's (Page 37)
• Beef and Barley Soup, King Stefan's Banquet Hall (Page 38)
• Barley (Page 38)

Salads

• Vinaigrette Dressing, Pioneer Hall (Page 59)
• Waldorf Salad, Empress Lilly (Page 59)
• Green Goddess Dressing, Empress Lilly (Page 60)
• Chicken and Rice Salad, Polynesian Village Resort Hotel (Page 60)
• Hot Vinaigrette Dressing, Verandah Restaurant (Page 61)
• Spinach Salad, Verandah Restaurant (Page 61)
• Thousand Island Dressing, Walt Disney World Village Restaurant (Page 62)
• Clover Dressing, Top of the World, Contemporary Resort Hotel (Page 62)
• Les Pois Mange (Pea Pods and White Radish), Empress Room, Empress Lilly (Page 63)
• Lemon Ginger Dressing, Empress Room, Empress Lilly (Page 63)
• Garbanzo Garlic Salad Dressing, Village Restaurant, Walt Disney World Village (Page 63)

Entrees

• Shrimp Scampi with Spinach Noodles, Lake Buena Vista Club, Lake Buena Vista (Page 82)
• Fetuccine Alfredo, Italian Pavilion, Epcot Center (Page 98)
• Tenderloin Chasseur, Empress Lilly (Page 99)
• Barbeque Sauce, Short Ribs, Pionneer Hall (Page 99)

Vegetables

• Potato Dumplings, German Pavilion, Epcot Center (Page 107)
• Tomato Stuffed with Fiddlehead Fern, Contemporary Resort Hotel (Page 108)

Mmmm. Cheese bread!

Breads

• Cheese Bread, The Land Pavilion, Epcot Center (Page 114)
• Bran Muffins, The Land Pavilion, Epcot Center (Page 114)
• Walnut Bread, Liberty Tree Tavern (Page 115)
• Stuffed French Toast, Tangaroa Room, Polynesian Village Resort Hotel (Page 116)

Desserts

• Hermit Cookies, Famers MArkey, The Land Pavilion, Epcot Center (Page 140)
• Chocolate Chip Cookies, River Country (Page 141)
• Marble Cheesecake, Walt Disney World (Page 141)
• French Fried Ice Cream, Golf Resort Hotel (Page 142)
• Rice Pudding, Papeete Bay Verandah, Polynesian Village Resort Hotel (Page 142)
• Bread Pudding, Polynesian Resort Hotel (Page 143)
• Lemon Sauce, Polynesian Resort Hotel (Page 143)
• Rum Sauce, Gold Resort Hotel (Page 144)
• Crepes Sherwood, King Stefan's Banquet Hall (Page 144)
• Crepe Filling, King Stefan's Banquet Hall (Page 144)

Related articles

• Book Review: The Disney Food Blog Guide to Walt Disney World Dining (imaginerding.com)