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Involvement important in our community

We live in a community where it is very easy for one to get involved in so many ways (individual and group involvement) with and in various aspect and projects.

I personally am involved in so many different organizations and activities that requirs and take much of my personal time, but I enjoy trying to help our community in any way I can, knowing it is for all of us living here in the Mid-Ohio Valley.

I know and believe that people are closer, friendlier and work well together in smaller cities like our city. Also I know you have heard the saying, “It is better to be a big fish in a small pond than a little fish in a big pond.”

One of our major community activities was the “YART SALE” held as a fundraiser for and at the Parkersburg Art Center. It was unbelievable the number of people who came out to patronize and support our local arts. As a board of trustees member at the Art Center, I was overwhelmed with the success and positive outcome and support.

I also want to remind you that anyone can book various activities and events at the Parkersburg Art Center such as weddings, birthday parties, meeting and so on.

Another community event last Sunday was by put on by the “River City Runners” organization — a very nice 5 K run/walk event in Vienna with several hundred runners and walkers talking part. This race was a special race for me because it was the first time for me to see our grandson Franklin run against his father (George) and beat his father. I guess age has away with catching up with all of us.

Some of the projects I have initiated lately is the “Tri Angle” on Dudley and Emerson across from the Speedway with landscaping by Reynolds Landscaping, Metal Parkersburg sign by Bruce and Steve Farras Welding Co and electric lights all donated.

A date to save is the fourth annual “Spring Easter Celebration” at 6 p.m. Tuesday, March 28 in front of Parkersburg High School Campus for the lighting of the newly erected Easter basket and Easter Bunny.

Also taking part at the event will be the PHS A Capella choir and Brass Band Ensemble, plus elementary groups that will be announced later.

Following the program, there will be an Easter egg hunt sponsored by the Elks Lodge 198 with more than 4000 filled eggs and special prizes.

Last but not leas,t mark your calendars for the 8th annual Easter parade at 2 p.m. Saturday, April 1 in downtown Parkersburg. A special thanks again this year for the continued support by Camden Clark Medical Center . The theme this year is “Decorate your Hats for Easter.” The Easter bonnet contest will be announced with more information at a later date. This is a community event and everyone is welcome to take part: schools, bands, churches, horses, floats, businesses, fire trucks, etc.

There will also be an Easter story contest sponsored by the Parkersburg News and Sentinel, so be sure to get your stories ready.

Our parade board members are working hard to make this the biggest and best parade ever.

See ya next week! Get involved!

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Basic Waffle Batter

2 cups plain flour

1/2 teaspoon baking soda

1/2 teaspoon salt

2 tablespoons extra-fine sugar

1 egg, separated

1/14 cups milk

1/4 stick unsalted butter, melted

Prepare and preheat the waffle irons or waffle machine as directed. Combine the four with the baking soda, salt and sugar in a bowl and make a well in the center. Add the egg yolk and milk, and gradually work into the flour using a whisk. Beat gently until smooth. Carefully stir in the melted butter. In a grease-free bowl, whisk the egg white until stiff and carefully fold into the batter using a large metal spoon.

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Basic Pancake Batter

1 cup plain flour

1 pinch salt

1 egg

1 1/4 cups milk

vegetable oil

Combine the flour and salt in a bowl; make a well in thte center and break in the egg. Add half the milk and gradually work into the flour using a whisk. Beat lightly until well combined and smooth — too much whisking causes the gluten in the flour to develop and will make the finished batter chewy. Add the remaining milk gradually, whisking gently until the batter has the consistency of light cream.

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Salmon and Herb Waffles

1 pound salmon fillets

2 bay leaves

scant 1 cup dry white wine

1 quantity basic waffle batter, unsweetened

3 tablespoons chopped dill

3 tablespoons chopped tarragon

2 1/2 tablespoons and 1 teaspoon cornstarch

salt and freshly ground black pepper

6 ounces smoked salmon pieces

6 tablespoons light cream

3 tablespoons finely chopped chives

fresh dill for garnish

Wash and pat dry the salmon fillets and place in a large shallow pan with a lid. Add the bay leaves and wine, and about 2 cups water to just cover the fish. Bring to a boil, cover and simmer gently for about 8 minutes until just cooked through. Set aside to cool. Prepare the waffle batter, adding the dill and tarragon. Cook and keep warm.

Drain the salmon, reserving the stock and discard the skin and bay leaves. Flake the salmon and set aside. Strain the stock through a sieve into a jug and reserve 2 1/2 cups.

Place the cornstarch in a saucepan and add a little of the reserved stock. Mix to form a paste, then pour in the remaining stock. Bring to a boil, stirring and cook for 1 minute. Remove from the heat and stir in the seasoning, smoked salmon, cream and chives, then carefully mix in the cooked, flaked salmon. Return to a gentle heat for about 5 minutes until piping hot, taking care not to boil. Pile the salmon mixture on the waffles and serve with dill.

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Tex-Mex-style Chicken Waffles

1 quantity basic waffle batter, unsweetened

2 tablespoons finely chopped, cooked, dried, crispy onion

1 pound lean skinless chicken, cut into thin strips

1/2 stick unsalted butter, melted

1/2-1 teaspoon hot smoked paprika

1/2 teaspoon dried oregano

1 teaspoon extra-fine sugar

1/2 teaspoon freshly ground black pepper

1/2 teaspoon salt

6 tablespoons sour cream

6 pickled jalapenos, thinly sliced

3 spring onions, trimmed and finely chopped

Prepare the waffle batter, folding in the chopped dried onion as you add the melted butter, then cook as directed and keep warm.

In a bowl, mix the chicken with the melted butter, paprika to taste, oregano, sugar, pepper and salt. Heat a large frying pan until very hot and add the chicken mixture. Stir-fry over high heat for about 7 minutes until cooked through and golden. To serve, pile two waffles on each warmd serving plate and spoon over a little of the sizzling chicken. Top with 1 tablespoon sour cream, sliced jalapenos, chopped spring onion and a sprinkling of paprika.

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Prawn and Mango Pancake Baskets

1/2 quantity basic pancake batter, unsweetened and made with whole-wheat flour

3 tablespoons reduced-fat mayonnaise

1 tablespoon mango chutney

1/2 teaspoon mild curry powder

1 large ripe mango

1/4 crisp lettuce

1/4 cucumber, cut into small chunks

12 ounce large peeled prawns, defrosted if frozen

oil for deep-frying

few sprigs cilantro

Prepare the pancake batter. Cook as described to make four pancakes and set aside. Mix the mayonnaise, chutney and curry powder together. Cover and chill until required. Peel the mango and slice down either side of the smooth, flat central stone. Discard the stone and chop the flesh. Place in a bowl. Break up the lettuce and add to the bowl along with the cucumber and prawns. Mix together gently, cover and chill until required.

Heat the oil for deep-frying to a temperature of 400. Line a large metal sieve or frying basket about 6 inches base diameter with a pancake so that it moulds to its shape and carefully lower into the oil. Hold it in place with another sieve or large metal ladle, submerging it in the oil for about 1 1/2 minutes until golden and crisp. Drain and keep warm while you prepare the other three pancakes. Pile some prawn and mango salad into each basket and serve immediately topped with the mango mayonnaise and fresh cilantro.

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Deep Peach Pancake with Melba Sauce

1 quantity basic crepe batter, sweetened

4 tablespoons heavy cream

1 cup raspberries, defrosted if frozen

4 tablespoons freshly squeezed orange juice

1 tablespoon runny honey

1/4 stick unsalted butter

3 ripe peaches, pitted and thickly sliced

3 tablespoons raw brown sugar

Prepare the batter, replacing 4 tablespoons milk with the cream. Set aside. To make the Melba sauce, put the raspberries in a blender with the orange juice and honey. Blend until smooth. Push through a nylon sieve to remove seeds. Cover and chill until required. Melt the butter in a large frying pan – abour 9 inch base diamber, until bubbling and gently fry the peaches for about 1 minute, stirring, to coat in the butter. Pour in the batter and cook over low-to-moderate heat for about 6 minutes until set. Keep the heat quite low to prevent the bottom from over-browning, and lift the edges of the pancake to allow the runny batter from the center to flood underneath and cook. Carefully loosen the pancake and slide out onto a plate or board. Flip over, back into the pan, and cook the other side for a further 5 minutes. Preheat the broiler to a hot setting. Turn the pancake back over and sprinkle the top thickly with raw brown sugar. Cook under the broiler for about 3 minutes until puffed, golden and bubbling. Serve cut into slices, with the Melba sauce poured over the top.

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