Olympic games in PyeongChang

The Olympic games bring memories to me and I am proud to say that the games started in Olympia Greece in 1896 which is located in the western side of Peloponnese.

Thousands of people visit the site yearly and still the Olympic flame is taken from this ancient site still today every four years to where the Olympics are being held…… (If you are in Greece it worth a trip to see this place and all the ancient ruins).

Who ever would think a small country like Greece would be where the games originated and have continued for thousands of years and a major world wide event every four years.

Another yearly event that takes place in Athens, Greece in November is the original Marathon Race and has continued in the race world even today….. I wish I could say I am a runner or active in sports but I am not although I do have several family members and friends are deeply involved. However, I do make a good audience.

People in Europe do a lot more walking to get places whereas here we tend to drive — for one reason the price of gasoline is three times higher than here and parking is a major problem in the big cities.

I personally love to watch the various events of the Olympic games going on presently and admire the talent, dedication and determination of all the young athletes from all over the world competing and years of preparation to get them to the point they are now…

Not everyone taking part can win a Gold, Silver or Bronze medal and many fall short and must deal with defeat or mistakes and so on… Just taking part in the Olympic games is a tremendous honor and a very difficult road to even be selected — so in the long run “” all are winners“”.

I heard that many bronze winners are happier than the silver or gold winners because they are just pleased to have placed whereas the winner of the silver medals are sad and disappointed because they fell short of the gold.

I am proud of our USA team for doing so well and bringing so many medals back home — they all deserve it and we should be proud of them….. I yell “GO USA” !!! Great !!!!!

Success is the magic word and below are some sayings:

Doing something you enjoy and worthy of your time and talent

Positive thinking and attitude

Hard work and determination

Dedication and Persistence

Committing yourself to constant improvement

Commit yourself to quality

I would like to end todays article by congratulating my friend “Jody Stewart” that was elected president of the GFWC Parkersburg Woman’s Club two years ago for a great job. I am proud of you Jody and wish you the best always.

Till next week

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Toffee-Crunch Coffee Sundaes

1 cup (6 ounces) semisweet chocolate chips

1 quart coffee ice cream, divided

1 tablespoon light corn syrup

1/2 cup chopped Heath candy bars (about 1-1/2 bars)

Whipped cream

Additional Heath candy bars, cut into triangles, optional

In a microwave-safe bowl, combine the chocolate chips, 1/2 cup ice cream and corn syrup. Microwave on high for 45 seconds or until smooth. Spoon 1/3 cup of ice cream into four parfait glasses. Top with 2 tablespoons chocolate sauce and 1 tablespoon chopped candy bars. Repeat layers. Top with remaining ice cream. Garnish with whipped cream and additional candy bars if desired.

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Apricot Chicken

1/2 cup apricot preserves

2 tablespoons soy sauce

1 tablespoon chicken broth or sherry

1 tablespoon vegetable oil

1 tablespoon cornstarch

1 teaspoon minced garlic

1/4 teaspoon ground ginger

1 pound boneless skinless chicken breasts, cut into strips

1 medium green pepper, chopped

1/2 cup salted cashews

Hot cooked rice

In a large bowl, combine the first seven ingredients. Add chicken and toss to coat. Transfer to a shallow microwave-safe dish. Cover and microwave on high for 3 minutes, stirring once.

Add green pepper and cashews. Cover and microwave on high for 2-4 minutes or until chicken juices run clear, stirring once. Let stand for 3 minutes. Serve with rice.

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Shrimp-Stuffed Sole

4 sole fillets, halved lengthwise

1 tablespoon lemon juice

1/8 teaspoon onion salt or onion powder

1/4 cup butter, melted, divided

1 can (6 ounces) small shrimp, rinsed and drained

1/3 cup milk

1/4 cup finely chopped celery

2 teaspoons minced fresh parsley

1 cup cubed bread, toasted

Dash paprika

Sprinkle fillets with lemon juice and onion salt; set aside. Pour 2 tablespoons butter into an 8-in. square microwave-safe dish. Add the shrimp, milk, celery and parsley. Cover and microwave on high for 1 to 1-1/2 minutes or until celery is tender. Stir in bread cubes.

Spoon shrimp mixture onto fillets. Starting with a short side, roll up each and secure with toothpicks. Place in a greased shallow microwave-safe dish. Brush with remaining butter; sprinkle with paprika.

Cover and microwave on high for 4-6 minutes or until fish flakes easily with a fork. Let stand for 5 minutes before serving. Discard toothpicks.

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Garden-Style Beef Lasagna

1-1/2 pounds lean ground beef (90% lean)

3/4 cup chopped onion

1 teaspoon minced garlic

1-1/2 cups garden-style pasta sauce

1 can (15 ounces) tomato sauce

2 tablespoons dried parsley flakes, divided

1 teaspoon dried oregano

2 cups 4% cottage cheese

1/2 cup grated Parmesan cheese, divided

1 large egg

1 teaspoon dried basil

6 no-cook lasagna noodles

2 cups shredded part-skim mozzarella cheese, divided

Crumble beef into a microwave-safe dish. Add onion and garlic; mix well. Cover and microwave on high for 3 minutes; stir. Cook 2-3 minutes longer or until meat is no longer pink. Stir in the pasta sauce, tomato sauce, 1 tablespoon parsley and oregano; cover and microwave for 2 minutes or until heated through. Set aside.

In a small bowl, combine cottage cheese, 1/4 cup Parmesan cheese, egg, basil and remaining parsley. Spread 1-1/3 cups meat sauce in a greased microwave-safe 11×7-in. baking dish.

Layer with three noodles, 1 cup cheese mixture and 1/2 cup mozzarella cheese. Repeat layers. Top with remaining meat sauce.

Cover loosely and microwave at 50% power for 15-18 minutes or until noodles are tender. Sprinkle with remaining cheeses.

Microwave, uncovered, 5 minutes longer or until cheese is melted. Let stand for 15 minutes before serving.

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Sandwich for a Crowd

2 unsliced loaves (1 pound each) Italian bread

1 package (8 ounces) cream cheese, softened

1 cup (4 ounces) shredded cheddar cheese

3/4 cup sliced green onions

1/4 cup mayonnaise

1 tablespoon Worcestershire sauce

1 pound thinly sliced fully cooked ham

1 pound thinly sliced roast beef

12 to 14 thin slices dill pickle

Cut the bread in half lengthwise. Hollow out top and bottom of loaves, leaving a 1/2-in. shell (discard removed bread or save for another use). Combine cheeses, onions, mayonnaise and Worcestershire sauce; spread over cut sides of bread. Layer ham and roast beef on bottom and top halves; place pickles on bottom halves. Gently press halves together. Wrap in plastic wrap and refrigerate for at least 2 hours. Cut into 1-1/2-in. slices.

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Caramel Peanut Bars

1-1/2 cups quick-cooking oats

1-1/2 cups all-purpose flour

1-1/4 cups packed brown sugar

3/4 teaspoon baking soda

1/4 teaspoon salt

3/4 cup butter or margarine, melted

1 package (14 ounces) caramels

1/2 cup whipping cream

1-1/2 cups (9 ounces) semisweet chocolate chips

3/4 cup chopped peanuts

In a bowl, combine the first five ingredients; stir in butter. Set aside 1 cup for topping. Press remaining mixture into a greased 13-in. x 9-in. baking pan. Bake at 350° for 10 minutes or until lightly browned.

Meanwhile, combine caramels and cream in a heavy saucepan or microwave-safe bowl. Cook over low heat or microwave until melted, stirring often. Sprinkle chocolate chips and peanuts over the crust; top with caramel mixture. Sprinkle with reserved oat mixture. Bake for 15-20 minutes or until topping is golden brown. Cool completely before cutting.

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Cherry Punch

1 can (6 ounces) frozen lemonade concentrate, thawed

1 can (6 ounces) frozen limeade concentrate, thawed

1 can (20 ounces) pineapple chunks, undrained

2 cups water

2 liters cherry soda, chilled

2 liters ginger ale, chilled

Lemon and lime slices, optional

In a blender, combine concentrates and pineapple; cover and blend until smooth. Pour into a gallon-size container; stir in water. Store in the refrigerator. To serve, pour the mixture into a punch bowl; add cherry soda and ginger ale. Garnish with lemon and lime slices if desired.

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Layered Chicken Salad

3 cups cubed cooked chicken, divided

2 cups torn lettuce

1 cup cooked long grain rice

1 package (10 ounces) frozen peas, thawed

1/4 cup minced fresh parsley

2 large tomatoes, seeded and chopped

1 cup thinly sliced cucumber

1 small sweet red pepper, chopped

1 small green pepper, chopped

Dressing

1 cup mayonnaise

1/2 cup sour cream

1/2 cup raisins

1/2 cup finely chopped onion

1/4 cup sweet pickle relish

2 tablespoons milk

1/2 teaspoon celery seed

1/2 teaspoon dill seed

1/2 teaspoon ground mustard

1/2 teaspoon garlic salt

Sweet red pepper rings and fresh parsley sprigs, optional

In a 3-qt. glass bowl, layer 1-1/2 cups chicken and the lettuce. Combine rice, peas and parsley; spoon over lettuce. Layer with tomatoes, cucumber, peppers and remaining chicken. Combine the first 10 dressing ingredients; spoon over salad. Garnish with red pepper and parsley if desired. Cover and refrigerate for 8 hour or overnight. Toss before serving.

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Kiki Angelos is a food columnist for the Parkersburg News and Sentinel.

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