The Michigan Daily-Friday, June 5, 1981 -Page 19

Water fun
Windsurfers try their luck at catching the breeze on
Geddes Pond, while this well safeguarded young boy
favors a more reliable, but cumbersome method at Base
Lake. Both spots are popular recreation areas for
various types of water crafts.

Doily Photo by PAUL ENGSTROM

Some picnic ideas

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Daily Photo by JACKIE BELL

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By JOHN ADAM
The typical picnic consists of tuna
fish and egg salad sandwiches, some
potato chips, and pop or beer all spread
out on a red and white checkerboard
tablecloth. If there's a barbeque, the
grill inevitably includes hot dogs and
hamburgers.
But other popular alternatives exist.
Imagine succulent polish sausages,
crisp barbequed chicken, or a well
stocked skewer of shish kabob along
with coll chunks of potato salad.
TO PREPARE chichen for the grill,
it's usually best to precook the pieces in
an oven beforehand with the barbeque
sauce. This way it will take just five
or ten minutes on the grill basting in
barbeque sauce to instill that tasty
flavor. (Otherwise with uncooked
chicken, you will have to hover about
the fire for at least 25 minutes and
usually by that time the skins will be
crispand black).
A quick tangy sauce may be prepared
for the chicken by mixing Worchester
Sauce, generous supplies of ground
pepper, and some orange juice. This
may be brushed on or draped over the
chicken pieces as they cook. Those with
a gourmet flare may prefer to roast
Rock Cornish Game Hens over a slow
fire, basting them with this orange
sauce.
Shish kabob is prepared by
marinating cubes of beef or lamb in
some sauce (regular barbeque sauce
will do) along with a bit of oil and
vinegar for tenderizing. Keep the
pieces of meat in the refrigerator for a
day or two and when ready skewer the
cubes on a stick with alternating
chunks of peppers, onions, mushrooms,
and cherry tomatoes.
WHEN COOKING Polish sausage,
it's best not to let the skin rupture or

else all the juices will be lost. Try to
roast these slowly and then nestle them
into a nice soft bun and top with some
good hot mustard.
A good complement to the Polish
sausages is potato salad. First boil the
potatoes until soft and then chill in the
refrigerator before peeling off the skins
and dicing them into bite size chunks.
Then chop some celery and onions
(hard boiled eggs are optional) and mix
them along with a lot of mayonnaise,
some pepper, salt, mustard, and a bit of
vinegar into the cooled potatoes. If you
are making a large amount it would be
better to have a "layered approach."
People with more exclusive tastes
may want a fruit salad for dessert to eat
while they sip on their Perrier water. A
good mixture is made of pineapples,
bananas, strawberries and apples cut
into pieces and allowed to soak a but in
their juices. An expensive but worth-
while addition is walnuts to add a bit
of crunchy texture to the compote.
canoeing
gallup . argo
park - =park
summer phone
schedule 668-7411
- argo/1055 longshore
holidays : 8 am- 9 pm
sat & sun :Bam- 9pm
mon - fri : noon- 8 pm
- gallup/ fuller rd. & geddes
holidays : 10 am- 8 pm
sat & sun : 10 am- 8 pm
mon - fri : 2 pm - 7 pm

MICHIGAN
R P R O Y'oPOWER CENTER FOR THE PERFORMING ARTS

Mis
JUN~
By Geor
Directed

alliance Member of the
E 3, 4, 5, 6
Wedding
By James M tin JUNE 10, 11, 12, 13
By Carson McCullers
Loose Ends Directed By Jon Hallquist
JUNE 17, 18, 19, 20
By Michael Weller
Directed By Terryl Wright
Haliquist

THREE DOLLAR REVUE
A late evening vaudeville following Rep
performances June 12, 13 and 17-20.
LIGHT UP YOUR SUMMER!
TICKET OFFICE OPEN
PTP Ticket Office, MI League M-F, Noon-4:30 p.m. 764-0450
U5ASON sUSR TI510 W" AVAILASU
Aperformancesat8:00p.m. inPower Center