Once a Big Red, always a Big Red

The 2nd Annual Once a Big Red Always a Big Red, was held Aug.1 at Buzzy Dils park in Vienna. The event was the brain child of Dick McCoy, a Parkersburg High School graduate with the class of 1960. It was orchestrated by PHS graduate John Coe and Wood County Schools employee. Coe’s former Great Steak Restaurant located in the Grand Central Mall catered the event. The menu included hamburgers, cheeseburgers, hot dogs and gourmet steak and chicken sandwiches, salad and plenty of soft drinks. An added feature at this year’s event were free red T-shirts with PHS on the front and on the back the head of the Big Red Indian and the words, “Once a Big Red – Always a Big Red.”

I really thought that was a great title and fits perfect for so many thousands of PHS graduates over the years. The bright red and white colors are beautiful and I love to see people wearing various T-shirts, jackets and sweaters.

Last week, my husband, who is a 1956 PHS graduate, and I who am a PHS Foundation board member, attended the event. Our three children along with their spouses are all PHS graduates, but unable to attend.

I thought for sure the park would be packed with people since there were lots of good free food, drinks and t-shirts and taking place at a beautiful park on the river.

Last year it was greatly attended with over 180 attending, but possibly because of the rumble of rainy weather may have contributed to the low turn out this year. It was attended by mostly older adult PHS graduates that proudly showed up and wore their red and white T-shirts and you could tell by the stories they were sharing with each other that their high school years were very memorable and important to them. I heard football stories, wrestling stories and stories of many old coaches and faculty members of the past and you could see the great impact many teachers had on their lives. The very sad thing was that very few students attending PHS at the present time attended the event.

Speakers at the event were Dick McCoy, Buddy James and John Coe and a big thanks should go out to John Coe and Dick McCoy responsible for putting on the event.

You still have time to order your PHS auditorium chair. Call 304-916-0592

The PHS Foundation committee is working very hard for this project to replace all the old chairs at the PHS auditorium with new chairs. So far Bob Marshall, a PHS graduate and also a PHS Foundation board member, have sold the most chairs. Great job, Bob!

Until next week!


Cherry Salad Supreme

1 3-ounce package raspberry gelatin

1 21-ounce can cherry pie filling

Dissolve gelatin in 1 cup boiling water. Stir in pie filling. Turn into 9×9 baking dish.

Second Layer:

1 3-ounce package lemon gelatin

1 3-ounce package cream cheese

1/3 cup mayonnaise

1 cup crushed pineapple, undrained

Dissolve gelatin in 1 cup boiling water. Beat together cream cheese and mayonnaise. Gradually add gelatin. Stir in undrained pineapple. Whip 1/2 cup whipping cream. Fold into lemon mixture with 1 cup tiny marshmallows. Spread on top of cherry layer. Top with chopped nuts. Chill until set.


Bunge Salad

1 can cherry or strawberry pie filling

1 can crushed pineapple

1 can milk

1 carton frozen whipped topping

Mix all together and chill.


Marshmallow Mint Salad

1 package marshmallows

1 tablespoon fruit juice

1/2 cup mayonnaise

1/4 cup mixed fruits, cut into small pieces

peppermint extract

green food coloring

1 cup whipping cream, whipped

Place marshmallows and fruit juice in saucepan and heat over low heat. Fold over and over until marshmallows are about half melted. Remove from heat and continue folding until mixture is smooth and fluffy. Cool. Ten add peppermint extract and green food coloring. Blend in mayonnaise and fruits and fold in whipped cream. Turn into individual molds and chill in refrigerator until firm. Unmold on lacy endive ring and garnish with a sprig of mint and halved marsaschino cherry.


Baked Cauliflower

1 head cauliflower

1 10 1/4-ounce can cream of chicken soup

1/2 teaspoon salt

1/2 cup milk

1 cup cheddar cheese, divided

3 slices bacon, fried, crumbled

Cook cauliflower whole in salted water 12 minutes or until tender. Drain. Combine soup, milk and cheese. Heat, stirring constantly until smooth. Place cauliflower in buttered casserole. Pour sauce evenly over cauliflower. Bake at 350 for 20 minutes or until it bubbles. Remove from oven and sprinkled with crumbled bacon.


Vegetable Medley


1 can cream of celery soup

1 teaspoon Worcestershire sauce

dash tabasco

2 cups grated cheese

water chestnuts or mushrooms

1 cup whole green beans

1 cup carrots

1 cup peas

Add vegetables to soup mixture. Spoon into casserole and sprinkle top with brown sugar. Bake at 350 for 30 minutes.


Mixed Vegetable Casserole

1 large bag frozen mixed vegetables, cooked and drained

1 cup onion, chopped

1 cup celery, chopped

1 cup mayonnaise

1 cup shredded American cheese

1 stick oleo

1/4 pound club crackers, crushed

Melt oleo and add mayonnaise, onion, celery and cheese. Add this to the cooked and drained vegetables. Mix and place in buttered 2-quart casserole. Put crackers on top of vegetables and bake 45 minutes at 350.


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