Text 303, 75 rader
Skriven 2008-01-06 22:55:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DALE SHIPP
Ärende: Re: echo picnics 547
============================
-=> Quoting Dale Shipp to Ruth Haffly <=-

 DS> When we had the 95 Baltimore area picnic here,
 DS> we checked into a lot of local parks looking for something suitable.
 DS> We quickly found out that if you wanted to be sure of a spot at many
 DS> of them, you had to pay in advance (perhaps as much as $200) and/or
 DS> reserve quite early (some had a lottery on 1 Jan).

 DS> I'm pretty sure that the park that Hap used for the picnics in
 DS> Tacoma/Seattle were on a first come/first serve basis -- and that he
 DS> got up at the crack of dawn to grab several tables for the group.
                             
We have a happy medium here. The city has two beachfront "cook
shacks" which can be reserved that sit as islands on an otherwise
public beach which has additional unreserved firepits. The newer,
bigger one has to be reserved in early spring for a July 1st bash
and sometimes has a lottery on it but the rest of the summer it can
generally be had with a month's notice, or a single day's notice on
a weekday. The second one is generally even more available. Plus
there a bejillion other sites with fewer amenities, free for the
using. Just ask any under aged drinker where the best bush parties
are held if you don't know where they are yourself. [g]

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Chicken Stuffed Shell Salad; Curry Dressing
 Categories: Salads, Chicken, Stuffing, Curry, Noodles
      Yield: 6 Servings
 
     12 oz Jumbo pasta shells
  3 1/2 c  Diced cooked chicken
      1 c  Finely diced celery
    1/4 c  Finely diced green bell
           Pepper
    1/4 c  Finely chopped toasted
           Almonds
      1 tb Pickle relish
           CURRY DRESSING:
    1/4 c  Sour cream
    1/2 c  Mayonnaise
      1 ts Curry powder
      1 tb Lemon juice
    1/4 ts Ground coriander
           Salt
           Pepper
 
  Cook the shells in boiling salted water until barely tender,
  following the package directions. Rinse and drain well. Combine
  the chicken, celery, green pepper, almonds, and pickle relish.
  Toss with the curry dressing. Stuff the shells with the chicken
  salad. Cover and chill until serving time.
  
  CURRY DRESSING: Mix together the sour cream, mayonnaise, curry
  powder, lemon juice, and coriander. Season to taste with salt and
  pepper.
  
  [Betsy Balsley (Food Editor), 1990: BEST RECIPES FROM THE LOS ANGELES
  TIMES]; [From Pat Hanneman 1998 June]
  
  Note: This type of salad is perfect for a picnic. The shells can be
  finger food as easily as fork food, and they make great snacks.
  
 
MMMMM



Cheers

YK Jim


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