Keep calm, stay healthy

We all are living in the same frustrating days with the spreading of the coronavirus and we all are wondering when and if this virus will affect us personally health wise.

Since this is new and an unknown virus, it makes it very difficult for our medical virus specialists to know how to treat it. I wonder sometimes if the news media makes the situation even worse, but I do not think so when you see the daily number of people all over the world testing positive and the numbers doubling and tripling, plus the increase in deaths, not only to the older people, but also the virus now seems to be found in almost all ages.

We actually have no choice but to adjust to what has become a different lifestyle and follow all the recommendations and instructions that our medical people are telling us.

There are so many different changes taking place that it has become hard to follow them all, with no idea when all this will resolve in the future. When stores, restaurants, bars, theaters, sporting events, parties plus schools and universities are closed for an indefinite period of time, it presents a major problem for everyone. When you go to the supermarkets and you cannot find many of the basic items that you consume in your daily life. Whoever dreamed there would be a shortage of paper goods, especially toilet paper, bleach and cleaning supplies? When have you ever gone to a grocery store to find signs on the shelves limiting certain items, such as eggs, bread, hamburger, water and so on, to one or two packages per customer?

Many people have the fear of what the coming days will bring and therefore stocking up on many items in case it becomes even more difficult to find items they need.

Let’s face it, we must all live with the situation that is at hand and helping each other and praying that this all will soon be over and we can get back to our regular routines and lifestyles.

I personally like to look and think positive about life in general, so I am predicting with time and work of our scientists and medical people along with the leaders of our states and federal government, that all this will soon be over. I feel that ALL are doing anything and everything, including many of our factories turning out needed items to fight this virus and to bring our country and world back to normal, and for that I praise and thank them.

Besides the physical aspect of all this, we must all also be concerned of the thousands of workers and people that with the closing down of almost everything, will not be receiving a paycheck and will suffer greatly financially. So actually, we have a war going on on two different major problems.

We need to be very thankful for all the dedicated people joining together to keep our hospitals, pharmacies, medical workers, truck drivers, grocery stores, drive-thru food places, utilities, police, fire and all the departments that keep the country afloat.

This is a challenge where all Americans (and people all over the world) must all join together to fight this invisible enemy and for sure we WILL WIN THE WAR.

Till next week… Be Safe!


Sole Fillets with Shrimp

1 pound of fillets of sole

1 tablespoon lemon juice

salt and pepper

1/4 cup chopped parsley

1/2 cup small, whole mushrooms

2 tablespoons butter, divided

1 tablespoon Dijon mustard

1 teaspoon cornstarch

1 cup half and half

1 cup cooked canned shrimp, drained and chopped

2 tablespoons bread crumbs

2 tablespoons Parmesan cheese

Brush each fillet with lemon juice and season with salt and pepper. Cut each fillet in half lengthwise and sprinkle with parsley. Roll each piece so that parsley is inside the roll; secure with a wooden pick. Stand rolls up in a baking dish. Bake covered at 425 for 10 minutes. Drain off juices and remove picks. Briefly saute mushrooms in 1 tablespoons of melted butter. Place a whole mushroom inside each roll. Blend mustard into cornstarch. Stir in cream. Heat mixture until bubbly and slightly thickened. Add shrimp and pour over fish. Mix bread crumbs and cheese with remaining melted butter. Sprinkle over fish. Bake uncovered at 425 for 10 minutes.


Baked Trout in Foil

fresh native or rainbow trout

foil pieces to wrap fish

lemons, thinly sliced

onions, thinly sliced

butter slices

salt and pepper

Allot a 10-12 ounce fish for each trout lover. Rinse trout in cold water; pat dry on paper towels. If necessary, cut head directly behind gills. Tail may also be bobbed. Allow one large piece of foil per fish. Lay lemon, onion and butter slices on each piece of foil. Place fish on top. Lay lemon, onion and butter inside belly of fish; salt and pepper. Close fish. Place lemon, onion and butter slices on top of fish. Salt and pepper. Fold fish in foil tightly; place on greased baking pan. Cook at 400 for 20-30 minutes. Fish should be flaky but not fall apart to the touch of a fork.


Mixed Vegetable Casserole

1 10-ounce package frozen lima beans

1 10-ounce package frozen corn

1 10-ounce package frozen French style green beans

1/4 cup sliced and drained pimento

1/2 teaspoon salt

1/4 teaspoon pepper

1 cup whipping cream, whopped

3/4 cup grated Cheddar cheese

1 cup mayonnaise

1/4 cup Parmesan cheese

Thaw and drain frozen vegetable. Layer in a buttered 2 quart baking dish. Sprinkle with pimento, salt and pepper. Combine whipped cream, Cheddar cheese and mayonnaise in a separate bowl. Spread over vegetables. Sprinkle with Parmesan cheese. Bake uncovered at 325 for 50-60 minutes.




1 10-ounce package frozen mixed vegetables, thawed

1 small onion, diced

1 cup grated sharp Cheddar cheese

1/2 cup mayonnaise

1 8-ounce can sliced water chestnuts

1/4 cup Ritz cracker crumbs

2 tablespoons butter, melted

Combine all ingredients except cracker crumbs and butter. Place in a buttered 1 1/2 quart casserole. Sprinkle cracker crumbs on top. Pour butter over crumbs. Bake at 350 for 30 minutes.


Broccoli Corn Bake

1 1/2 tablespoons margarine

1 1/2 tablespoons flour

1 cup milk

1 head fresh broccoli

1 10-ounce package frozen corn

1 cup grated Monterey Jack cheese

1 2.8 ounce can onion rings

Combine margarine and flour in a saucepan over medium heat, cooking 2 minutes until smooth and bubbly. Slowly stir in milk, cooking until thickened. Set aside. Cut and separate broccoli into spears. Steam 8-10 minutes until crisp tender. Place broccoli in shallow baking dish. Pour corn over. Top with white sauce, cheese and onion rings. Bake at 350 for 30 minutes.


Italian Broccoli Casserole

2 10-ounce each packages frozen cut broccoli

2 eggs, beaten

1 10 1/2-ounce can Cheddar cheese soup

1/2 teaspoon dried oregano, crushed

1 8-ounce can stewed tomatoes, chopped

3 tablespoons Parmesan cheese

Cook broccoli in boiling water 5-7 minutes until tender. Drain. Combine eggs, soup and oregano. Stir in tomatoes and broccoli. Place in a 10x6x2 baking dish. Sprinkle with cheese. Bake uncovered at 350 for 30 minutes until heatered through.


Brussels Sprouts with Blue Cheese

3 pints fresh Brussels sprouts

2 tablespoons Blue cheese

1/4 cup margarine, softened

Cook Brussels sprouts in water until just tender. Drain. Press cheese through sieve. Blend with butter. Add to hot sprouts.


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


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