Subj : Today in History - 1955
To : All
From : Dave Drum
Date : Mon Jul 17 2023 04:24:00
17 July 1955 - WALT DISNEY OPENS A NEW THEME PARK IN ANAHEIM,
CALIFORNIA: Animation mogul Walt Disney introduces Disneyland, his new
theme park, to a live TV audience and 28,000 people in attendance,
however, the opening will be tarnished by scores of technical glitches.
Disneyland would open to the public the following day.
it was the first theme park opened by The Walt Disney Company and the
only one designed and constructed under the direct supervision of Walt
Disney. Disney initially envisioned building a tourist attraction
adjacent to his studios in Burbank to entertain fans who wished to
visit; however, he soon realized that the proposed site was too small
for the ideas that he had. After hiring the Stanford Research Institute
to perform a feasibility study determining an appropriate site for his
project, Disney bought a 160-acre (65 ha) site near Anaheim in 1953. The
park was designed by a creative team hand-picked by Walt from internal
and outside talent. They founded WED Enterprises, the precursor to
today's Walt Disney Imagineering. Construction began in 1954 and the
park was unveiled during a special televised press event on the ABC
Television Network on July 17, 1955. Since its opening, Disneyland has
undergone expansions and major renovations, including the addition of
New Orleans Square in 1966, Bear Country in 1972, Mickey's Toontown in
1993, and Star Wars: Galaxy's Edge in 2019. Additionally, Disney
California Adventure Park opened in 2001 on the site of Disneyland's
original parking lot.
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Disney's Ratatouille
Categories: Vegetables, Squash, Cheese, Herbs
Yield: 4 Servings
6 oz (170 g) can tomato paste
1/2 Onion; chopped
1/4 c (60 mL) minced garlic
3/4 c (178 mL) water
4 tb (80 mL) olive oil; divided
Salt & ground black pepper
1 sm Eggplant; trimmed, very thin
- sliced
1 Zucchini; trimmed, very thin
- sliced
1 Yellow squash; trimmed, very
- thin sliced
1 Red bell pepper; cored, very
- thin sliced
1 Yellow bell pepper; cored,
- very thin sliced
1 ts (5 mL) Fresh thyme leaves;
- to taste
3 tb (60 mL) Mascarpone cheese
Set the oven @ 375ºF/190ºC.
Spread tomato paste onto the bottom of a 10" square
baking dish. Sprinkle with onion and garlic. Stir in
water and 1 tablespoon olive oil until thoroughly
combined. Season with salt and pepper.
Arrange alternating slices of eggplant, zucchini, yellow
squash, red bell pepper, and yellow bell pepper,
starting at the outer edge of the dish and working
concentrically towards the center. Overlap slices a
little to display colors.
Drizzle vegetables with remaining 3 tablespoons olive
oil; season with salt and pepper. Sprinkle with thyme
leaves. Cover vegetables with a piece of parchment paper
cut to fit inside.
Bake until vegetables are roasted and tender, about 45
minutes. Serve with dollops of mascarpone cheese.
RECIPE FROM:
https://www.allrecipes.com
Uncle Dirty Dave's Archives
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