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Ask The Disney Experts Discuss Contemporary Restaurants ~1980 in the Ask The Experts forums; Does anyone remember a restaurant on the Grand Concourse Level of the Contemporary called the Pueblo Room? They had a breakfast casserole there with eggs over a sausage and spicy ...
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    roth family pgh is offline A-Ticket holder
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    Contemporary Restaurants ~1980

    Does anyone remember a restaurant on the Grand Concourse Level of the Contemporary called the Pueblo Room? They had a breakfast casserole there with eggs over a sausage and spicy tomato sauce. I think later it might have been served in Coconino Cove or the Outer Rim. I looked in my old "Cooking With Mickey, Vol. II" and couldn't find any reference to the recipe or the restaurant. Any help in finding this recipe is greatly appreciated.

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    GIOny's Avatar
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    I have an old Cooking with Mickey Around the World book and there is an Eggs Ranchero reciepe in there from the Pueblo Room, is that the one you are looking for?
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    Quote Originally Posted by GIOny View Post
    I have an old Cooking with Mickey Around the World book and there is an Eggs Ranchero reciepe in there from the Pueblo Room, is that the one you are looking for?
    That surely sounds like it

    OK I will stop calling you Shirley
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    Quote Originally Posted by tiggerguy View Post
    That surely sounds like it

    OK I will stop calling you Shirley
    someone's been watching Naked Gun
    It's kind of fun to do the impossible!















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    roth family pgh is offline A-Ticket holder
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    That's it!!!

    Can I have the recipe?

    Thank you.

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    tiggerguy's Avatar
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    Quote Originally Posted by GIOny View Post
    someone's been watching Naked Gun
    it's also from Airplane
    Brian
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    Quote Originally Posted by tiggerguy View Post
    it's also from Airplane
    both classics, love them
    It's kind of fun to do the impossible!















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    GIOny's Avatar
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    Quote Originally Posted by roth family pgh View Post
    That's it!!!

    Can I have the recipe?

    Thank you.



    Eggs Ranchero from the Pueblo Room in the Contemporary Resort

    1/2 pound chorizo sausage
    1 tablespoon butter
    1/2 cup medium diced green pepper
    1/2 cup medium diced Spanish onion
    1 cup diced fresh tomato
    1 cup tomato juice
    1/2 teaspoon salt
    1/8 teaspoon Tobasco sauce (if desired)
    8 fresh eggs
    Butter or oil
    1 cup grated cheddar cheese

    Bake chorizo at 350 degrees for 25 minutes. Drain grease from chorizo. Cool. Remove skin and cut into 1/4 " slices.
    Heat butter in a medium saucepan and saute pepper and onion, stirring until onion is transparent. Add tomato and tomato juice, salt, Tobasco sauce and sliced chorizo. Cover and simmer 30 minutes. Spread sauce in a buttered 11 x 7 inch pan.
    Fry eggs, sunny side up in an egg ring, or cut around cooked yolk with a 3 inch biscuit cutter. Transfer eggs as cooked to top of sauce. Sprinkle eggs with grated Cheddar cheese. Bake at 350 degrees until cheese is melted.

    That's it, not sure if I understand that reciepe, the part about if you don't have an egg ring to cut around the yolknot sure what that means and there is no pictures in the book. Let us know how it turns out.
    It's kind of fun to do the impossible!















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