Concerns on coronavirus
It is almost unbelievable the situation that has arisen lately which has spread worldwide. A few weeks ago everything was going along nice and normal with people living a normal life with plans for vacations and events with no fear for the future, and all of a sudden everything took a big change for all of us due coronavirus epidemic that has become worldwide problem.
At first it was something that many people thought would pass easily, but has caused major adjustments for all of us that were not in our plans but now that it is here we can not ignore it and must adjust our lifestyle.
Who ever thought that the day would come like now, where especially older people are advised to stay in their homes, traveling is limited, social gathering and events and sporting games etc, restaurants and bars are closed, along with churches and most schools and Universities are closed throughout the world.
The big question is what do we do now? One of the main things is not to panic and to try to follow all the suggestions and instructions that our medical people are advising us to do such as washing our hands frequently, keeping away from large gatherings of people, keeping distance between other people and stay at home as much as possible until our scientists can get this virus under control.
The Coronavirus has become the main topic throughout the world and on the newspapers, magazines, television and wherever people gather. Let’s hope and pray that all the people throughout the world that are working on a cure and vaccine will have a solution for us in the near future before more people test positive for the virus and more lives are lost.
We all know the rules and must follow them as instructed, even if some do become difficult – if you feel sick – do not go to work, if you have a mild cold don’t ignore it and take all precautions we are advised to follow. We all must work as a team to overcome what is affecting the world and must face the fact that all taking place is very serious.
Hopefully in the near future I will be able to write about things starting to turn around with restaurants, stores and functions no longer forbidden, but until then “STAY SAFE”
Till next week!
Due to the Coronavirus unfortunately the Annual Easter Parade, Easter Bonnet Contest, Breakfast at Chick fil A with the Easter Bunny, Spring-Easter Celebration at PHS and Easter Egg Hunt sponsored by the Elks Lodge #198 have all been canceled.
Be sure to check out the lights at night on Parkersburg High School “WISHING YOU A HAPPY SPRING”
Italian Red Sauce
5 pounds pork or beef neck bones
1 1/2 cups olive oil
3 pounds or 5 large onions, chopped
1 small whole bunch of celery with leaves, chopped
1 whole garlic bulb, minced
2 28-ounce cans tomatoes
1 12-ounce can tomato paste
20 8-ounce cans tomato sauce
2 8-ounce cans water
3 tablespoons oregano leaves
4 tablespoons basil
5 tablespoons parsley flakes
In a large pot, brown neck bones in olive oil. Add onions, celery and garlic. Mash tomatoes with hands and add to the bones. Add remaining ingredients and simmer 5-6 hours. Remove bones. Serve over spaghetti or use as a sauce in any Italian dish such as pizza or lasagna.
2 cups cracked wheat
1 small onion, grated
2 pounds very lean ground round beef
1/2 teaspoon pepper
1 tablespoon salt
1 tablespoon ground allspice
1 teaspoon sweet basil
Wash and drain wheat; refrigerate for 30 minutes. Grate onion into meat and add spices. Remove wheat from refrigerator and cover with ice water or ice. Squeeze the water out of the wheat and add by handfuls to the meat. When well mixed, sprinkle with a little ice water to soften and lightly knead. Taste for seasonings. Kibbie may be eaten fried or baked with filling. To fry, shape into patties and deep fry in corn oil.
Baked Kibbie with Filling
4 tablespoons butter
1 pound ground chuck
1 medium onion, chopped
1 teaspoon salt
1/2 teaspoon ground allspice
1/2 teaspoon pepper
1/3 cup pine nuts
1 recipe kibbie
1/2 cup Mazola oil
To make filling, melt butter and saute the meat, onion and spices about 15 minutes. Add pine nuts. Grease 9×11 pan. Spread a layer of Kibbie 1/4 inch thick. Spread filling over Kibbie, then top with remaining Kibbie. Cut into diamond shapes and cover with oil. Bake at 350 for approximately 1 hour. Serve hot or cold.
Marinated Eye of the Round
1 5-pound eye of the round roast
1/4 cup salad oil
2 tablespoons lemon pepper seasoning
1/2 cup wine vinegar
1/2 cup lemon juice
1/2 cup soy sauce
1/2 cup Worcestershire sauce
1 2-pound flank steak
1 tablespoon salad oil
2 teaspoons chopped parsley
1 clove garlic, crushed
1 teaspoon salt
1 teaspoon lemon juice
1/8 teaspoon pepper
Trim excess fat from steak and wipe with damp paper towels. Combine remaining ingredients. Brush half of mixture over 1 side of steak; let stand 45 minutes. Place steak, oil side up, on lightly greased broiler pan; broil 4 inches from heat for 5 minutes. Turn steak; brush with remaining mixture and broil 4-5 minutes longer. Remove steak to board or platter and slice thinly on the diagonal across the grain. This steak will be rare.
1 5-6 beef brisket, flat cut, trimmed
3 ounces liquid smoke
salt and pepper
6 ounces barbecue sauce
2 tablespoons flour
1/2 cup water
Place brisket in oblong baking dish; sprinkle with liquid smoke and salts. Cover and refrigerate overnight. When ready to bake, sprinkle with Worcestershire sauce, salt and pepper. Place foil loosely over meat. Cook at 275 for 5 hours. Uncover and pour barbecue sauce over meat. Cook without foil for another hour. Remove to platter and let cool before slicing. Remove fat from sauce remaining in dish. Add flour and water to sauce and stir. Cook until sauce thickens. Serve sauce hot with meat. Serve with rice or potatoes and tossed salad.
Caribbean Crab Salad
1 pound fresh lump crabmeat
1 large white onion, finely chopped
1 tablespoon finely minced fresh parsley
1 tablespoon Worcestershire sauce
salt and white pepper to taste
1/2 cup salad oil
1/2 cup white wine vinegar
Bibb lettuce leaves
tomato or avocado slices
Pick over crab meat carefully to remove shells. Place crab meat into a bowl and cover with onions and parsley. Add seasonings to oil and vinegar, mix well and pour over c rab, tossing gently. Cover and refrigerate for at least 5 hours. Serve on lettuce surrounded with tomato or avocado sauces.
Congealed Asparagus Salad
1 14 1/2-ounce can cut green asparagus, reserve liquid
1 14-ounce package lime gelatin
1 cup mayonnaise
1/2 teaspoon salt
1/2 teaspoon Worcestershire sauce
1/2 teaspoon dry mustard
1/2 cup grated Cheddar cheese
1/2 Tablespoon vinegar or lemon juice
1/4 cup chopped almonds
1/2 cup half and half cream
Measure liquid from asparagus and add water to make 1 cup. Heat liquid. Dissolve gelatin in hot asparagus liquid. Refrigerate until almost set. Mix in asparagus and remaining ingredients and chill until firm. May be prepared a day before.
Molded Beet Salad
1 16-ounce can diced beets
1 3-ounce package lemon gelatin
1 cup hot water
3 tablespoons cider vinegar
1/4 teaspoon salt
1/2 cup diced celery
2 tablespoons grated onion
1 tablespoon prepared horseradish
Drain beets, reserving liquid. Dissolve gelatin in hot water. Stir in reserved beet liquid, vinegar and salt. Cool. Chill until slightly thickened. Lightly grease a 1-quart mold or individual molds. Add beets and other ingredients to chilled gelatin mixture. Pour into molds and chill until set.
Kiki Angelos is a food columnist for the Parkersburg News and Sentinel.