Holly River State Park & Picnic Menu
River State Park is located in Webster County, West Virginia, USA,
approximately 20 miles north of Webster Springs. It is the second
largest park in the West Virginia state park system with a total of
8,294 acres. It features an 88-unit campground that has electric
hookups, picnic tables, and grills at each site.
Holly River features a variety of recreational
- swimming pool (open seasonally)
- basketball courts
- volleyball courts
- softball field
- tennis courts
During the summer, park staff leads special
activities such as nature hikes, hayrides, marshmallow roasts and
other sports events.
Holly River features ten furnished cabins constructed of natural
stone and logs. Situated along a tributary of Laurel Fork Holly
River, each cabin includes a stone fireplace.
Holly River's 88-unit campground features electric hookups, picnic
tables, and cooking grills at each site. A dumping station and four
bathhouses are also provided on site. The campgrounds are normally
open from the beginning of April through November.
Store and Restaurant
A basic store is located in the park providing staple groceries and
sundries. A locally-operated restaurant is also located in the
Holly River has three picnic pavilions that can be reserved for a
free. The 1930s-era Old Pavilion and modern Carpenter Pavilion are
suitable for large groups, while the smaller Balli Pavilion can hold
up to 30 people.
recipes in this menu include:
- Cream Cheese Fiesta Spread
- Baked Corn Flakes Chicken
- Sonny's Vegetable Salad
- Aunt June�s Fried Potatoes
- Carrot Walnut Cake
- Apple-Cider Tea
Appetizer & Snacks
Cream Cheese Fiesta Spread
Ingredients: package (8 ounces) cream cheese or fat-free cream
cheese, salsa, apricot preserves or orange marmalade, chopped fresh
cilantro, finely shredded Cheddar or Monterey Jack cheese, chopped avocado,
chopped ripe olives, and assorted crackers, if desired.
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& Snacks recipes.
Baked Corn Flakes Chicken
Ingredients: coarsely crushed Corn Flakes, flour, seasoned salt, egg
white, water, and boneless skinless chicken breast halves (about 2-pounds).
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Sonny's Vegetable Salad
Ingredients: broccoli flowerets, cauliflower flowerets, Cheddar
cheese (shredded), onion, and bacon strips (cooked & crumbed). Dressing:
mayonnaise, sugar, and vinegar.
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June's Fried Potatoes
Ingredients: new potatoes, shortening or oil, diced onions, and salt.
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Carrot Walnut Cake
Ingredients: all-purpose flour, sugar, baking powder, baking soda,
salt, cinnamon, eggs, oil, large carrots, black walnuts, vanilla, and Cream
Cheese Icing (if desired).
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Ingredients: apple cider, cloves, cinnamon sticks (2-inch pieces),
orange & spice tea bags, sugar, and lemon slices.
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