Coronavirus becoming a worldwide scare

This new virus has became a world wide problem for many countries and people putting the entire world on alert. It has also changed many people’s plans and is presently having a negative effect on the stock market in many countries, including the USA. It is also taking thousands of lives throughout the world and has put a fear in people causing them to change their plans and even everyday lifestyle for many. We personally had planned our annual months’ trip to Greece, but have also put it on hold until we see how things will be by summer.

It is sad that so many events and plans such as weddings, conventions, concerts, sporting events and other functions have been canceled, where all this will end up no one really seems to know.

It is not in the news here in the USA, but my brother in Greece tells me that there has been a run on the super markets and it is almost impossible to find bottled water, canned goods, hand sanitizer, face masks and many other items. Many people are trying to stock up enough supplies to last many months. Tourism is one of the main incomes for Greece, and I am sure the country will suffer even more economically because of the virus and people afraid to travel. This does not only apply to Greece but also Italy, where the virus has almost shut down the entire country and many other countries in the world.

Let’s pray and hope that a solution to stop the virus will soon be found.

Last Sunday, the Wood Society Telethon was a big success thanks to many generous people in our area. The proceeds from this event stays here in Wood County and goes to provide funds for people with disabilities to attend programs like Camp ECHO, Summer Speech, Sing Language Classes and so on.

I want to thank all my friends and people that called me and made a very generous donation for such a great cause.

I would like to thank the following people: Dr David & Margret Gnegy, Dr. Forbes Hiehle, Dr. Michail -Dimitra, Niko, Nikitas & Alexandros Vasilakis, JJ Summerville & Janet Eppert, Tom Perdue, Don & Mary Taylor, Danny & Pat Hall, Dr. Terry & Angela Shank, Jane Linscott & Pat Tabler, Janet Ray, Dr. Mick & Mary Ellen Manzo, June Hill, Barbara Rittenhouse, Mike Branch. Light House Creations, Auntie Anne’s Pretzels, Kathryn Sargent, Mid-Ohio Valley Easter Parade Committee, Eddie, Niki, Angeliki, Athena, Zoe Staats, Brian, Sophia, Nadia, Ahna, Colombo, George, Neysa, Franklin, Eleni, Calli, Angelos, Chick fil A and finally my husband Francis Angelos.

Join me at Blennerhassett Hotel Restaurant and Lounge the whole month of March for dinner as I serve my specialty Greek recipes and yes, baklava, plus a whole line of American dishes will be available as well.

Also start thinking about decorating a float for the Easter Parade at 2 p.m. April 4 in downtown Parkersburg. And, of course, spring Easter celebration at 6 p.m. Thursday, March 31, in front of the PHS campus. Entertainment will be the Easter bunny, Chick-fil-A cow, founder of the spring/Easter celebration Kiki Angelos, Michelle Swisher, Big Red brass Ensemble with Dan White as director, PHS A capella choir with Joshua Dubs as director, Hamilton Middle School choir with Marsha Lindenmuth as director, Jackson Select Choir with Kristen M Allodi as director, VanDevender Middle School choir with Cody Ratliff as director and PHS student council. The annual Elks Lodge 198 with 4000 filled eggs and two bicycles will be given away and Easter baskets to the lucky children that will find a golden egg in each age category.


Cream of Zucchini Soup

2 tablespoons finely chopped green onion

1 clove garlic, minced

1 pound young zucchini, cleaned, sliced thin

2 tablespoons butter

1 teaspoon curry powder

1/2 teaspoon salt

1/2 cup whipping cream

1 3/4 cups chicken broth

In tightly covered pan, simmer green onion, garlic and zucchini in butter for about 10 minutes, until barely tender. Shake the pan occasionally to prevent the vegetables from burning. Place mixture and remaining ingredients in blender for 1/2 minute. Serve either hot or cold. Freezes well, but if frozen, omit the addition of cream until serving time.


Emerald Soup

4 cups clarified chicken broth

1 package leek or onion soup mix

4 sprigs parsley

1 10-ounce package frozen broccoli florets

dash Tabasco

1/2 cup whipping cream

Combine chicken broth and leek soup mix. Bring to a boil. Add parsley, broccoli and Tabasco. Cover and boil until broccoli is just tender. Puree in blender. Cool. Stir in cream. Chill. Serve cold.


White Gazpacho

3 medium cucumbers, peeled and cut into chunks

3 cups chicken broth

3 cups sour cream

3 tablespoons white vinegar

2 teaspoons garlic salt

2 tomatoes, peeled and chopped

1/4 cup toasted almonds

1/2 cup sliced green onions

1/2 cup chopped parsley

Whirl cucumber chunks in blender in a very short time with a little chicken broth. Combine with remaining chicken broth, sour cream, vinegar and garlic salt. Stir just enough to mix. Chill. Sprinkle tomatoes, almonds, onion and parsley on top.


Brandied Bleu Cheese

1 8-ounce package cream cheese, softened

1/2 cup brandy

2 4-ounce packages bleu cheese, crumbled

dash ground nutmeg

Whip ingredients together. Serve with cocktail wafer.


Celery Crunch Swirls

1 whole bunch celery

1 8-ounce package cream cheese, softened

1/2 cup grated American cheese

1 tablespoon minced onion

1 clove garlic, minced

salt and pepper

1 tablespoon milk

Separate celery into ribs, trim and wash. Combine cheese and blend until smooth. Add remaining ingredients and throughly blend. Spread mixture in center of each rib. Press 3 ribs together with cheese facing the center. This results in a center of cheese with celery completely surrounding it. Secure bundles with rubber bands. Chill for at least an hour. Remove bands and slice 1/2-inch thick.


Marinated Sliced Mushrooms

3 pounds fresh mushrooms, sliced

1/2 cup olive oil

juice of 1 lemon

2 onions, sliced

2 cloves garlic, crushed

1/4 cup olive oil

1/2 teaspoon each thyme, marjoram, pepper

3 bay leaves

1 cup red wine vinegar

3 cups Italian tomatoes, drained and chopped, plus 1/2 cup reserved juice

1 teaspoon sugar

dash hot sauce


parsley rye bread, buttered and sprinkled with chopped parsley

Saute fresh mushrooms in 1/2 cup olive oil in 2 batches, if necessary. Transfer to a bowl and toss with lemon juice. In skillet, saute onions and garlic in 1/4 cup olive oil until soft. Add thyme, marjoram, pepper and bay leaves and saute 1 minute more. Stir in wine vinegar, Italian tomatoes with juice, sugar and hot sauce. Bring to a boil; then simmer for 20 minutes. Add to mushrooms and salt to taste. Cool, cover; let marinated mushrooms chill 12 hours. Serve on buttered, parsley rye bread.


Raisin Bread

2 cups white raisins

2 cups water

2 teaspoons baking soda

2 cups sugar

1 teaspoon vanilla

1 cup broken nuts

3 cups flour

1/2 teaspoon salt

2 eggs, beaten

Mix raisins, water and soda in saucepan. Bring to a boil. Cool overnight in refrigerator. Combine with remaining ingredients. Grease three 1-pound coffee cans and pour batter into them, filling cans slightly over half full. Bake 1 hour at 350. Slice immediately or cool and freeze.


Apricot Bread

1 1/2 cups dried apricots, cut in bite sizes

1/2 cup butter, softened

1 cup sugar

2 eggs

1/4 cup orange juice

2 cups sifted flour

3 teaspoons baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

1 teaspoon grated orange rind

1 cup chopped nuts

Soak apricots in water to cover for 30 minutes. Drain and chop. Cream butter and sugar. Beat eggs and add alternately to butter mixture with orange juice. Add dry ingredients. Add apricots, orange rind and nuts. Pour into greased 9×5 loaf pan with greased foil, brown or wax paper. Bake at 250 for 1 1/2 hours.


Banana Bread

1/2 cup oil

1 1/2 cups sugar

2 eggs, well beaten

1/4 teaspoon salt

1 1/2 cups sifted flour

1 teaspoon baking soda

1/2 cup buttermilk

3 very ripe bananas, mashed

1 cup walnuts, chopped

Cream oil and sugar; add eggs and salt and mix well. Add flour and soda combined with buttermilk alternately. Add bananas. Fold in nuts. Grease 2 regular size loaf pans; pour in mixture and bake approximately 45 minutes at 350. When bread leaves sides of pan and toothpick comes out clean, bread is done.


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


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