Mickey Welch helps our community

Philanthropist is a Greek word for “Philos” (meaning friend and Anthropos meaning person) and the definition is “a person who seeks to promote the welfare of others, especially by donations to good causes.”

When we say philanthropist Mickey is the perfect example who loves to share her wealth with others and a person that does not know what stingy means….. generosity is the key word to describe her.

I have the privilege to know Mickey Welch and also am her next door neighbor and privileged to have her as a friend. Mickey is one of a special kind of lady that has class and a beautiful person inside and out with a kind heart that she is willing to help others in anyway she can.

She is a lady that once you meet her you will never forget because she is one of a kind and the world would be so much better if were more people like Mickey.

The projects and accomplishments that she has helped provide in our city and area are too numerous to even to begin to mention. She is blessed and has shared her blessing with many others over the years and is continuing to do so.

Are you a philanthropist? And if so what have you done or plan to do to help our community? Mickey should be a good example to all of us in terms of generosity and if we are unable to give monetarily and take on the major projects she has, then we must find other ways to promote good will and help others and our community.

I do personally have to say a great big “THANK YOU” for all you have done.

In closing I want to also mention Mickeys beautiful little dog (named Missy) that is her pride and joy.

Now have you started thinking about taking part in this years annual Easter Parade on Saturday, March 24th at 2:00 PM in downtown Parkersburg.

Keep in mind the Easter Bonnet Contest on Thursday, March 22, at Tall Oaks 1703 20th Street so be sure to decorate your Bonnets and Hats.

Last but not least the Annual Spring Easter Celebration on Tuesday, March 27th at 6 p.m. on the Parkersburg High School Campus. The PHS A capella choir, PHS Brass Ensemble, Jackson Jr High Select Choir, Student Council, Key Club, Forge Club, Chick fil A Cow and Easter Bunny all taking part followed by a 4,000-egg hunt sponsored by the Elks Lodge 198

Below are some recipes for the Lent Season.

Till next week


Shrimp Fettuccine

1 package (12 ounces) fettuccine

1-1/2 pounds uncooked medium shrimp, peeled and deveined

1/2 cup butter

1/4 cup minced fresh parsley

2 garlic cloves, minced

2 tablespoons lemon juice

2 tablespoons chicken broth

1/2 teaspoon salt

1/8 teaspoon pepper

Cook fettuccine according to package directions. Meanwhile, in a large skillet, saute shrimp in butter for 4 minutes or until shrimp turn pink. Add the parsley, garlic, lemon juice, broth, salt and pepper. Cook and stir for 2 minutes or until garlic is tender. Drain fettuccine; top with shrimp mixture. Yield: 6 servings.


Pan-Fried Catfish with Corn Tartar

4 (6-ounce) farm-raised catfish fillets

2 teaspoons Cajun seasoning

1/4 teaspoon salt Cooking spray

1/2 cup fat-free mayonnaise

1 tablespoon sweet pickle relish

1 tablespoon minced fresh onion

1 tablespoon capers, drained

1 teaspoon hot pepper sauce (such as Tabasco)

1/4 teaspoon dried oregano

Heat a large nonstick skillet over medium-high heat. Sprinkle fish evenly with Cajun seasoning and salt. Coat pan with cooking spray. Add 2 fillets to pan; cook 4 minutes on each side or until fish flakes easily when tested with a fork. Remove fish from pan; keep warm. Wipe pan clean with paper towels; recoat with cooking spray. Repeat procedure with remaining 2 fillets.

While fish cooks, combine mayonnaise and remaining ingredients. Serve mayonnaise mixture with fish.



1 pound fettuccine pasta

3 tablespoons unsalted butter

2 tablespoons minced garlic

1/2 pound cooked, peeled shrimp, any size

1 pound cooked crawfish tails, thawed

1 packet (1.6 ounces) Alfredo sauce mix

1 teaspoon Old Bay seasoning

2 cups milk

1/2 cup grated Parmesan cheese

3 tablespoons chopped fresh parsley

Kosher salt

In a large pot of boiling salted water, cook pasta according to package directions. Drain and return to cooking pot

Meanwhile, in a large skillet, heat butter over medium-high heat. Add garlic and stir, cooking for 2 minutes. Add shrimp and crawfish, toss in garlic butter, and cook just to heat through

Stir in sauce mix, Old Bay, and milk into skillet. Cook for 2 more minutes or until thickened, stirring constantly. Sprinkle with Parmesan cheese, about 1 tablespoon at a time, stirring to incorporate. Add the parsley and salt to taste.

Pour sauce into pot with grained pasta and toss well.


Hushpuppy Poppers

1 egg

1/4 cup of sugar

2 jalapenos, diced

1 onion, diced

1/2 cup of self-rising flour

1/4 cup of corn meal

1 package Philadelphia cream cheese

1 quart of vegetable oil

Heat the oil in a shallow pan on the stove at medium-low to medium heat. The oil should be 2-inches deep.

Cut the cream cheese into 1/2-inch cubes and place in the freezer for 10 minutes.

Combine the sugar, jalapenos, onion and eggs in a medium bowl.

Add the self-rising flour and corn meal to the egg mixture.

Using a spoon, cover the cream cheese in the batter and then scoop a round full into the hot oil.

Cook until golden brown; about 2 minutes.

Remove the hush puppy poppers and dry them briefly on a paper towel covered plate. Serve and enjoy.


Arugula Peach Salad

2 tbsp. white balsalmic vinegar

1 tsp. Dijon mustard

1/2 tsp. coarse salt

1/2 tsp. Freshly ground pepper

3 tbsp. extra virgin olive oil

2 ripe white or yellow peaches

1 bag baby arugula leaves

1/2 c. Parmigiano-Reggiano cheese

On the bottom of a large portable bowl with lid, whisk vinegar, mustard, salt, and pepper; gradually whisk in olive oil until combined.

Place peaches on top of dressing; toss to coat in vinaigrette. Place the arugula leaves on top of peaches (do not toss until serving). Cover and refrigerate up to 4 hours

To serve, toss salad until arugula is dressed. Top with shaved Parmigiano-Reggiano cheese.


Chive Scalloped Potatoes

2 teaspoons butter

1 tablespoon all-purpose flour

1/2 teaspoon salt

1/4 teaspoon pepper

1/4 teaspoon ground mustard

3/4 cup 2% milk

1 teaspoon minced chives

2 medium potatoes, peeled and thinly sliced

In a small saucepan, melt butter. Stir in the flour, salt, pepper and mustard until smooth; gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in chives.

In a 3-cup baking dish coated with cooking spray, layer half of the potatoes, 1/3 cup white sauce, remaining potatoes and remaining sauce. Cover and bake at 350° for 35 minutes. Uncover; bake 5-10 minutes longer or until potatoes are tender. Yield: 2 servings.


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