Now we know how to end a dry spell in the Okanagan; schedule a potluck and post the information where the weather witch can read it! Two inches of rain guaranteed!
Despite the wind, rain and 12 degree temperature a record-breaking crowd showed up to chow down, visit and be neighborly. I am guessing 30-35 people attended! :) It was a packed house which was even more surprising given the state of the weather! I like this picture, even though it is out of focus. Food and fireworks, what could be better? Although the only "fireworks" was my flash, which is out of synch with my camera's shutter, resulting in some surreal photos. Special effects, yeah, that's what it was. I meant to do that!
Some highly intelligent person made the decision to move the whole shebang into the office, though the brave and hardy souls went out under the "Sunshine" canopy and sat at the picnic tables.
There was so much food we almost had to stack it! Such a rich and delicious assortment. The only disappointment was that it was almost impossible to try everything. There were the pot-luck standbys, without which no potluck could deserve the name; i.e. lasagnas and tuna casseroles, macaroni and vegetable salads, plus surprises like ginger beef, sausage rolls, chicken wings, pulled pork, chili, . (Stops typing to wipe away drool.)
A big THANK YOU to all who came out and brought food, their smiles and their appetites. It was so nice to see people we don't often have a chance to visit with. THANKS to Ruth, Linda and Judy for playing hostess, and for setting up the room on such short notice. They may have had help, and if you were a helper hold up your hand for acknowledgement. I know everyone appreciates your contribution toward making this a very pleasant social occasion.
I am twisting arms for recipes; Loretta was almost stampeded by requests for her recipe for Thai Chicken/Shrimp Salad. She brought it to me this afternoon, and I hereby officially share it with the entire Park.
Loretta's Thai Chicken/Shrimp Salad
The Thai dressing makes the flavour of this salad. You can use chicken or shrimp, or a mixture of the two.
Farkay Brand steam-fried noodles (in Asian food section) 14 oz package
1 lb cooked shrimp or prawns and/or cooked cubed chicken
1 each red, yellow and green sweet bell peppers diced
3 green onions finely sliced
Thai Sesame Dressing and Marinade (Safeway deli section- orange & green label)
1) Put half of the package of noodles in a bowl or saucepan with a little salt. Cover with boiling water and leave for 90 seconds. Drain and immediately drench with cold water and drain to stop the cooking;
2) Combine noodles, cooked shrimp/chicken and vegetables in a large bowl. Add 1/4 bottle of the Thai dressing, a dash of black pepper and 1 tbs. olive oil. Check for flavour, add more dressing and oil if required. Refrigerate until ready to serve.
For a less spicy version decrease the Thai dressing by half and replace it with 2 tbs of Ranch or Caesar dressing.
Thank you Loretta!
Ruth's Pineapple Dessert
1/2 lb Cristies Vanilla wafers, crushed to make 2 cups fine crumbs
5 tbs melted butter
Mix the butter and wafer crumbs together. BUtter and flour a 12 x 18 inch pan, press half the butter/crumb mixture into it, pressing it down firmly.
1/2 cup butter
1 c. icing (confectioner's) sugar
1 package cream cheese
2 eggs, well beaten
1/4 c chopped nuts
1 c crushed pineapple, wel-drained
1/2 pint cream, whipped
Cream butter, sugar and cream cheese. Add the well-beaten eggs. Mix thoroughly. Spread over crust in pan. Layer nuts over mix, then add a layer of pineapple. Spread on whipping cream. Top with remaining crust mix. Refrigerate 24 hours. Serves 8-10.
Thank you Ruth!
I still have to arm wrestle the recipe for Judy's rhubarb/strawberry crumble from her. If there was a dish you especially liked let me know and I will attempt to extract it from the appropriate person and post it. I know there's one I am forgetting to mention one which was requested by several people. Remind me please, I have a great memory, it's just a little short...