PICNIC FARE WITH SAVOIR-FAIRE 5 PICKS TO PACK.

Byline: Natalie Haughton Food Editor

WITH SUMMER in full swing, plan a picnic under the stars - Hollywood Bowl style. There are plenty of opportunities for outdoor dining - from music concerts in the park, amphitheater entertainment or a day at the beach. There is just something special and invigorating about celebrating life, dining in the fresh air and even taking in a glorious golden sunset.

Make the food fun and as simple or elaborate as your schedule permits. Possible offerings include assorted greens, vegetables, meats, rice or pasta salads, a variety of takes on the sandwich theme or even fancier items like cold poached salmon, cold grilled steak with sauces, sushi, roasted chicken breasts, grilled vegetables, quiches, assorted cheeses and crackers. For desserts, pack something simple like fresh strawberries and chocolate chip cookies - or fancier items like fresh fruit tarts or caramel brownies.

Or whip up today's picnic menu with creations from ``The Hollywood Bowl Cookbook: Picnics Under the Stars'' just published by the Los Angeles Philharmonic Affiliates of the Los Angeles Philharmonic Association.

The book offers 160 tempting recipes that run the gamut from appetizers and entree salads to desserts, all collected from members, celebrities, musicians and Bowl entertainers. Most use readily available ingredients, are simply prepared and are designed for easy toting. Many can even be made a day in advance of the picnic and refrigerated.

Esa-Pekka Salonen, conductor of the Philharmonic, shares his Gravlax With Mustard Sauce. Also included are Itzhak Perlman's Very Fattening Chicken Livers, Rosemary Clooney's Summer Salad, Bob Hope's Favorite Lemon Pie and Henry Winkler's Mexican Salad. You'll also find a sprinkling of complete picnic menu ideas (with recipes) such as A Spanish Tapas Picnic; A Summer Supper from Betty and John Mauceri (he's the principal conductor of the Hollywood Bowl Orchestra); and A Summer Picnic from flutist James Galway.

This is the Bowl's third cookbook/recipe effort, noted Marilyn Dale, cookbook committee chair, adding that proceeds will be used for children's music education projects.

Back in 1971, ``Picnic Portfolio,'' a collection of about 100 different recipes on 3-by-5-inch file cards, was produced by the Bowl volunteers, and in 1984, a full-fledged cookbook volume, ``The Hollywood Bowl Cookbook,'' came out (20,000 copies were sold). Although both have been out of print for years, you'll find the ever popular Patafla Sandwich from the recipe cards and Michael Tilson Thomas's Chinese Chicken Salad (the most requested recipe) from the '84 book in the new volume.

The latest volume dates back to 1993 when recipes were collected, tested and designed to go into a picnic menu coffee table volume. The project was shelved in 1997 just prior to the rough draft stage. A year ago, a new committee resurrected the project along with the tested recipes and reformatted the book into a more usable compilation that debuted a month ago.

The book also includes some history of the 80-year-old Bowl and copies of past program covers which have been used to introduce recipe chapters. The cover photograph of the Bowl is from 1945.

Look to the book for more than just picnics, added Dale. ``Many of the recipes can be used for buffets, al fresco entertaining at home and patio dining.'' A last thought from Dale: ``When packing food for the Bowl, don't get too involved. Keep it simple and colorful so you can feel like you're having a party on the plate.''

PICNIC UNDER THE STARS

Corned Beef Cheese Ball

Asparagus With Lemon Vinaigrette

Cold Leek and Sun-Dried Tomato Soup 

Beach Broccoli Salad

Smoked Turkey Salad

Chewy Chocolate Chip Cookies

Fresh Whole Strawberries

Drinks and wine of your choice

CORNED BEEF CHEESE BALL

(8-ounce) package cream cheese, softened

2 cups shredded Cheddar cheese

1 (12-ounce) can corned beef, drained and shredded

3/4 cup sweet pickle relish

3 tablespoons fresh lemon juice

2 teaspoons prepared horseradish 

1 1/2 teaspoons prepared mustard

1/2 teaspoon Worcestershire sauce

1/2 teaspoon grated lemon peel

1 cup minced fresh parsley

Beat cream cheese and Cheddar cheese in a mixing bowl until blended. Stir in corned beef, pickle relish, lemon juice, horseradish, prepared mustard, Worcestershire sauce and lemon peel.

Shape cream cheese mixture into a ball and wrap tightly in foil. Chill 30 minutes. Roll in parsley. Serve with assorted crackers and/or apple wedges. Makes 12 to 15 servings.

ASPARAGUS WITH LEMON VINAIGRETTE

Peel of 1 lemon, cut into very thin strips

Water

Salt to taste

2 pounds asparagus spears, trimmed

1/3 cup fresh lemon juice

2 tablespoons finely chopped fresh rosemary

2 garlic cloves, minced

1 cup olive oil 

Pepper to taste

Cook lemon peel in boiling salted water in a large saucepan 3 minutes. Remove peel with a slotted spoon to a bowl. Return water to a boil. Add asparagus. Cook 4 minutes or until tender-crisp; drain. Rinse under cold water; drain. Let stand until cool. Arrange asparagus on a serving dish or individual plates.

Whisk lemon juice, rosemary and garlic in a small bowl. Add olive oil gradually, whisking constantly. Season with salt and pepper. Spoon vinaigrette over asparagus. Top with lemon peel. Makes 6 servings.

BEACH BROCCOLI SALAD

3 stalks fresh broccoli, chopped

Water

8 slices bacon, crisp-cooked and crumbled

1 cup golden raisins

1/4 cup chopped red onions

1 cup chopped cashews OR pecans

Red Wine Vinaigrette

Drop broccoli into boiling water in a saucepan. Boil 2 to 3 minutes to bring out color and eliminate bitter taste; drain. Cool to room temperature.

Combine broccoli, bacon, raisins, onions and cashews in a salad bowl and mix well. Add Red Wine Vinaigrette and toss to coat. Serve chilled or at room temperature. Makes 6 to 8 servings.

RED WINE VINAIGRETTE: In a medium bowl, combine 1 cup mayonnaise, 3 tablespoons light brown sugar, 2 tablespoons red wine vinegar, 1 tablespoon curry powder and 2 tablespoons mango chutney (optional). Mix well.

NOTE: May be prepared a day in advance and stored, covered, in refrigerator, adding bacon and cashews just before serving to prevent from becoming soggy.

SMOKED TURKEY SALAD

SALAD:

2 3/4 pounds fresh smoked turkey breast

2 medium onions, minced

1 red bell pepper, cut into 1/2-inch pieces

1 cup fresh peas OR frozen uncooked peas

3/4 cup finely chopped fresh parsley

DRESSING:

1 cup mayonnaise

1 tablespoon white wine vinegar

1 1/2 teaspoons freshly ground pepper

1 teaspoon salt

Prepare recipe at least 8 hours before serving to allow flavors to blend.

For Salad, remove skin and fat from turkey and discard. Cut turkey into 1/2 to 3/4-inch chunks and place in a salad bowl. Add onions, bell pepper, peas and parsley and mix well.

For Dressing, combine mayonnaise, vinegar, ground pepper and salt in a bowl and mix well. Add dressing to turkey mixture and toss to coat. Chill, covered, until serving time. Makes 6 to 8 servings.

NANCY SILVERTON AND MARK PEEL'S CHEWY CHOCOLATE CHIP COOKIES

Campanile restaurant is famous for these cookies.

8 ounces chocolate, coarsely chopped (Valrhona is best)

2 1/2 cups flour

1/2 teaspoon baking soda 

1/4 teaspoon baking powder

1 cup (2 sticks) plus 2 tablespoons unsalted butter, softened

1 cup granulated sugar

3/4 cup packed brown sugar

1 egg

1 teaspoon vanilla

1 cup chopped walnuts

Chill chocolate in refrigerator 2 to 3 hours. Sift flour, baking soda and baking powder into a bowl and mix well. Using paddle attachment of an electric mixer, beat unsalted butter in a mixing bowl at medium speed 3 to 5 minutes or until light and fluffy. Add granulated and brown sugar. Beat until blended.

Whisk egg and vanilla in a bowl until blended. Add egg mixture to creamed mixture and beat until blended, scraping side of bowl occassionally. Add 1/2 of flour mixture and beat until blended. Add remaining flour mixture and beat just until combined. Beat in walnuts and chocolate. Chill dough, wrapped in plastic wrap, 2 hours or until firm.

Line cookie sheet with parchment paper. Shape dough into 1 1/2-inch balls and arrange ball 2 inches apart on prepared cookie sheet. Press each ball lightly with palm of your hand.

Bake in preheated 325-degree oven 8 to 10 minutes or until cookies have risen and cracked; do not overbake. Cool on cookie sheet 2 minutes. Remove to a wire rack to cool completely. Store in an airtight container. Makes 2 to 3 dozen cookies.

``The Hollywood Bowl Cookbook: Picnics Under the Stars''

To order a copy ($28.09, including tax and postage and handling), call [phone] or go online to www.laphil.com or www.hollywoodbowl.com. It is also available at the Hollywood Bowl Store (2301 N. Highland Ave., Los Angeles).

Toting Tips

Your outdoor picnic may be casual, but that doesn't mean you can brush aside food safety. According to the Centers for Disease Control and Prevention in Atlanta, the number of food poisoning outbreaks increases during warmer months, peaking between June and October, when many people are toting meals to outdoor sites. Here are tips for picnickers, including packing and serving the food safely.

--Plan ahead and make a list (and check it off) to avoid forgetting crucial items like plates, utensils, napkins, can opener or corkscrew, etc.

--Beautiful picnic baskets are not necessary. Coolers and canvas, insulated and straw bags of all sizes work well. Jazz up the festivities with colorful and sturdy acrylic and plastic plates and utensils from places like Target, Wal-Mart, grocery and drugstores.

--For convenience and success, select foods that travel well and are attractive as well as easy to pack, serve and eat (either out of hand or with a single utensil like a fork). Do as much advance preparation as possible (such as slicing meats and cheese, cakes, etc.). If toting fresh fruits and vegetables, be sure to rinse and dry well in advance of packing. Also think through the serving - for instance, do you need a bowl to toss a salad with dressing or can you do it in a plastic food-safe bag?

--Don't be a slave to picnic preparations. Mix and match, making some of the items and buying others. Supermarket delis, Trader Joe's and takeout establishments (such as those offering Italian or sandwich items) can provide interesting, tasty fare. Spur-of-the-moment Bowl or other feasts can be quickly packed by picking up a selection of cheeses, pates, cooked meats, breads, crackers, fruits, wine, even a chocolate bar or two and cookies.

--Pack according to the site. For beach or lawn picnics you'll need mats, a tarp or large piece of plastic (to prevent moisture from seeping through), towels and blankets, folding chairs (there are some pretty comfortable ones available these days) and such. For a Hollywood Bowl box, you may want to order a table in advance and bring a small tablecloth.

--Chill or freeze all foods well before packing up - which should be done just before departing for the picnic. Pack cold foods with other cold foods to keep them cool en route to the picnic. The same goes for hot foods (pack in heavy duty foil or several thicknesses of newspaper - and time the food item so it goes from the oven or stove to the picnic). Do not pack cold and hot foods in the sane cooler or picnic basket.

--Place meats, dairy products, etc. on ice or frozen gel packs with heavier items on the bottom of the cooler. Fill top of cooler with cubed ice or pack ice between items. Remember cold air travels downward.

--As ice melts, don't drain water off - it helps keep foods cool.

--To keep water from getting into foods, seal items, if possible, in resealable bags or plastic containers. Tape down lids to prevent leaks and keep lids from popping open.

--Use thermoses in various sizes to retain temperature of hot or cold drinks or soups.

--Transport coolers in an air-conditioned car, not in a hot trunk. Once at the site, store coolers or baskets in the shade.

--Don't forget to pack cleanup items like garbage bags, paper towels, wet wipes and food storage bags.

- Natalie Haughton

CAPTION(S):

7 photos, box

Photo:

(1 -- cover -- color) Dining al fresco

Pack up and celebrate under the stars

(2 -- color) SMOKED TURKEY SALAD

(3 -- color) ASPARAGUS WITH LEMON VINAIGRETTE

(4 -- color) BEACH BROCCOLI SALAD

(5 -- color) CORNED BEEF CHEESE BALL

(6 -- color) NANCY SILVERTON AND MARK PEEL'S CHOCOLATE CHIP COOKIES

(7 -- color) Jan Corey, left, Marilyn Dale and Carol Sandmeier - members of the Los Angeles Philharmonic Affiliates - sample creations from the group's new picnic cookbook.

Box:

Toting tips (see text)