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Memories of Market Street remain

As I was going through my books, I ran into something that I think old timers like me may appreciate. I have lived here for 53 years and Parkersburg is my home and I am sure many of you that were born and raised here can not only remember the places I will mention, but many others dating further back.

I remember when Murdoch Avenue was a two-way street (not 6 lanes as today) and where the Grand Central Mall is today was a little airport and the mall didn’t exist. Back then, Market Street was the center for shopping and all the most popular stores, plus the ladies would dress up fancy with their fur coats, dresses and hats and parade up and down Market Street. Today, most all the stores are long gone and the dress of the shoppers has changed to blue jeans, T shirts, flip flops and very casual which led to a major change and not sure if it is for the best or not? That will depend on each individual.

I found a very nice article entitled, “A WALK DOWN MARKET STREET’ by Doris Knotts DeSouza of Marietta, Ohio, that mentioned all the old stores: Broughton’s Dairy, W.T. Grant Store, The Style Center, F.W. Woolworth Five and Ten, Darling Shop, Hiehle Theater, S.S. Kreges, Wun-der Shoe, O.J. Stout, Dils Brothers Department Store, McCreoys, Broida’s, Gem Jewelry, Howes Drug Store, The Workingman’s Store, The Busy Bee Restaurant, The Strand, Johnson’s Soda Grille, John’s Place, Dave’s Men’s Store, Chancellor Hotel and A.W. Cox.

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Stromboli Ring

1 pound bulk Italian sausage

1 1/2 cups shredded Monterey Jack or part-skim mozzarella cheese

2 eggs

1/2 teaspoon Italian seasoning

1 loaf frozen bread dough, thawed

1 tablespoon grated Parmesan cheese

Marinara sauce, warmed

In a large skillet, cook sausage over medium heat until no longer pink; drain. Stir in Monterey Jack cheese, one egg and Italian seasoning. On a lightly floured surface, roll dough into an 18×6 rectangle. Spoon sausage mixture over dough to within 1/2-inch of edges. Roll up jelly roll style, starting with a long side; pinch seam to seal. Place seam side down on a greased baking sheet; pinch ends together to form a ring. With scissors, cut from outside edge to two-thirds of the way toward center of ring at 1-inch intervals. Beat remaining egg; brush over dough. Sprinkle with Parmesan cheese. Cover and let rise in a warm place until doubled; about 30 minutes. Bake at 350 for 28-32 minutes or until golden brown. Serve with marinara sauce.

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Pizza Rusticana

1 tube refrigerated pizza crust

4 tablespoons olive oil, divided

2 large tomatoes, thinly sliced

1 tablespoon Italian seasoning

2 medium red onions, cut into thin wedges

2 medium sweet red peppers, cut into 1/4-inch strips

1 large portobello mushroom, cut into 1/4-inch strips

2 cups shredded Parmesan cheese

Unroll crust into a lightly greased 15x10x1 baking pan. Flatten dough and build up edges slightly. Brush crust with 1 tablespoon oil. Bake at 425 for 7 minutes. Meanwhile, in a small bowl, combine the tomatoes, 1 tablespoon oil and Italian seasoning; set aside. In a large resealable plastic bag, combine the onions, red peppers, mushrooms and remaining oil; seal bag and toss to coat. Place vegetables in a single layer on a greased broiler pan. Broil 4 inches from the heat until skins blister, about 15 minutes. Arrange tomatoes over crust, top with roasted vegetables. Sprinkle with cheese. Bake at 425 for 12-15 minutes or until golden brown.

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Tijana Tidbits

12 cups popped popcorn

4 cups bite-size tortilla chips

3 cups Crispix

1 11 1/2 ounce can mixed nuts

1/2 cup butter, cubed

1/3 cup light corn syrup

1/2 cup packed brown sugar

3 teaspoons chili powder

1/4 teaspoon salt

1/4 teaspoon cayenne pepper

1/4 teaspoon ground cinnamon

In a large greased roasting pan, combine the popcorn, tortilla chips, cereal and nuts. In a small saucepan, combine the remaining ingredients. Bring to a boil, stirring constantly. Pour over popcorn mixture and toss to coat. Bake, uncovered, at 250 for 1 hour, stirring every 20 minutes. Cool on waxed paper. Store in an airtight container.

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Coconut-Almond Fudge Cups

1 package chocolate fudge cake mix

1/2 cup butter, melted

1 egg

Filling:

1/4 cup sugar

1/2 cup evaporated milk

7 large marshmallows

1 cup flaked coconut

Topping:

3/4 cup semisweet chocolate chips

1/4 cup evaporated milk

2 tablespoons butter

1/3 cup sliced almonds

In a bowl, beat the cake mix, butter and egg until well blended. Shape into 1-inch balls, place in foil-lined miniature muffin cups. Bake at 250 for 8 minutes. Using the end of a wooden spoon handle, make a 1/2 inch deep indentation in the center of each cup. Bake 2-3 minutes longer or until cake springs back when slightly touched. Remove from pans to wire racks to cool. For filling, in a microwave-safe bowl, beat sugar and milk on high for 2 minutes, stirring frequently. Add marshallows, stir until melted. Stir in coconut. Spoon into cooled cups. For topping, in another microwave-safe bowl, combine the chocolate chips, milk and butter. Microwave in 10-20 second increments until melted, stir until smooth. Stir in almonds. Spread over filling. Store in refrigerator.

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Greek Pasta

1 jar pitted Greek olives, drained

3/4 cup oil-packed sun-dried tomatoes

1/2 cup grated Romano cheese

1/4 cup olive oil

1 tablespoon capers, drained

1 teaspoon lime juice

1/4 teaspoon pepper

1/4 teaspoon crushed red pepper flakes

3-4 drops hot pepper sauce

1 package spiral pasta

1/4 cup minced fresh basil

In a small bowl, combine the olives, tomatoes, cheese, oil, capers, lime juice, pepper, pepper flakes and pepper sauce; let stand for 10-15 minutes. Meanwhile, cook pasta according to package directions. Drain pasta; place in a large bowl. Add olive mixture and basil; toss to coat.

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Kiki Angelos is a long-time columnist for the Parkersburg News and Sentinel.

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