$70.00
Pacific Electric Cars-A Pictorial Journey 1911-1953, contains roster and action black and white photos taken through the years.
Te book contains a short PE history; looks at carbarns and shops by districts; discusses equipment; then covers the cars by class from Deluxe to Service cars.
Dust jacket painting by John Winfield Southern Pacific
infiel Historical & Technical Society
1523 Howard Access Rd., Suite A, Upland, CA 91786-2582
www.sphts.org
A great reference source; the first book to update Ira Sweet’s early writings on the cars of the Pacific Electric.
Visa & MasterCard accepted. Add $7.00 for S&H in the lower 48 states.
Members receive 10% discount. To become a member include $40 with your order to get the member discount and our quarterly magazine SP Trainline. CA residents add 8% sales tax.
SALMON WITH SALT AND PEPPER AND PAN FRY ON BOTH SIDES UNTIL BROWNED (ON A HIGH HEAT). FINISH OFF THE COOKING PROCESS IN THE OVEN UNTIL COOKED MEDIUM AT THE CENTRE (AP- PROXIMATELY 5 MINUTES). Shaved Fennel Slaw 1 BULB FENNEL WITH GREENS JUICE FROM ONE LIME 1 TBSP. OLIVE OIL GROUND PEPPER TO TASTE SALT, FINE, TO TASTE CUT FENNEL GREENS FROM BULB, ROUGHLY
CHOP 1 TSP. AND SET ASIDE. USING A SHARP MANDOLIN OR VEGETABLE PEELER, SHAVE THE FENNEL BULB VERY THINLY (PAPER THIN). PLACE SHAVINGS IN A BOWL, ADD LIME JUICE, SALT, PEP- PER, OLIVE OIL AND CHOPPED FENNEL GREENS. SET ASIDE IN THE FRIDGE UNTIL NEEDED. MUSTARD SEED VINAIGRETTE 2 TBSP. WHOLE-GRAIN OLD-FASHIONED MUSTARD
2 TBSP. APPLE CIDER VINEGAR ¹⁄₄ CUP EXTRA VIRGIN OLIVE OIL GROUND PEPPER TO TASTE SEA SALT, FINE, TO TASTE IN A BOWL, MIX TOGETHER THE MUSTARD AND
VINEGAR. WHISK IN THE OLIVE OIL GRADUALLY UNTIL SMOOTH. CHECK THE SEASONING (SALT AND PEPPER) AND SET ASIDE. Warm Vegetable & Roasted Potato Salad 4 YELLOW FLESH POTATOES 1 RED BELL PEPPER ¹⁄⁴ CUP BUTTERNUT SQUASH, PEELED AND CUBED
with just one simple rule. Your photo has to have a train in it.
CONTEST PHOTO
Hey, train lovers: Give us your best shot. And your photo could be featured at one of the world's premier train-related attractions!
It's the first-ever Golden Spike Tower Photo Contest. The winning photo will be enlarged, framed and prominently displayed in our main entry for one year!
Entry deadline July 31, 2013.
$25 per entry. Online entry information and details at:
www.goldenspiketower.com/photocontest
North Platte
Grand Island
Omaha Lincoln a cool
¹⁄⁴ CUP OLIVE OIL SALT TO TASTE PEPPER TO TASTE 8–10 SNAP PEAS ¹⁄⁴ CUP MUSTARD SEED VINAIGRETTE PREHEAT OVEN TO 375° F. WASH, DESEED
AND REMOVE THE RIBS FROM THE RED PEPPER AND CUT INTO ¹⁄² INCH PIECES. WASH, PEEL AND CUBE THE BUTTERNUT SQUASH. SET ASIDE THE RED PEPPER AND SQUASH. WASH AND CUT THE POTATOES (SKIN ON) INTO ¹⁄² INCH CUBES AND PLACE IN A BOWL. SEASON, DRIZZLE THE POTA- TOES WITH OLIVE OIL, AND TRANSFER TO A ROASTING PAN. PLACE IN A HOT OVEN AND COOK FOR 10 MINUTES. REMOVE FROM THE OVEN AND ADD IN THE RED PEPPERS AND BUTTERNUT SQUASH. ROAST FOR ANOTHER 10 TO 15 MIN- UTES, OR UNTIL COOKED AND BROWNED. WASH AND BLANCH THE SNAP PEAS SEPA-
RATELY (DIP INTO BOILING WATER, THEN QUICK- LY REMOVE AND DIP INTO ICE WATER). CHOP IN- TO 1 INCH PIECES, ADD IN TO THE REST OF THE INGREDIENTS, TOSS IN THE VINAIGRETTE AND COAT EVENLY USING A STAINLESS BOWL. SERVE IMMEDIATELY. PLATING: PLACE THE VEGETABLE AND POTATO
SALAD IN THE CENTRE OF THE PLATE. PLACE THE ROASTED SALMON ON TOP OF THE SALAD, GAR- NISH WITH SHAVED FENNEL (ON TOP OF SALMON). DRIZZLE THE VINAIGRETTE AROUND THE SALMON. SERVES 4.
Golden Spike Tower and Visitor Center 19101 p 308.
GoldenSpikeTower.com ADMISSION CHARGED
This institution is an equal opportunity provider, and employer. 10 MAY 2013 •
RAILFAN.COM
There are 37 regionally inspired dishes in the book, most of them from the upscale GoldLeaf Service, with 13 being a “Signa- ture Dish.” Also find several personal fa- vorites of the culinary team. Watch a 4:08- minute video describing the Rocky Mountain Culinary Experience at the train’s own page —
http://www.rockymountaineer. com/en_US/guests/culinary — and a 2:48- minute YouTube video describing the pro- duction of the cookbook at http://
tinyurl.com/d6mmcco. To order a copy, go to
http://tinyurl.com/bqrjm6w on the web, or call 888/852-8810.
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