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As the virus continues in the world

As the virus continues spread even more in many states, have you stopped to think how our lives have changed in the past five months. It now seems and feels like we are prisoners in our own homes, plus the fear as to where or not we should go. Should we wear a mask ? Should we be sure to maintain 6-ft. distances, wear gloves, wash our hands and so on?

It has been a long time since I have seen and visited with many of my good friends, and you know that I am a people person. I love going to lunch and dinner with friends, plus miss all the social activities I am involved with. All of a sudden, all of that has stopped, and who knows when it will be safe to resume regular activities without fear.

This time of the year, we are always at our second home in Athens, Greece and this year makes the first time in 25 consecutive years we have not gone.

Not only do we miss seeing and enjoying our friends here, but also the friends and relatives in Greece.

Vacation is something that everyone likes and looks forward to taking, but this year I am sure a lot of people (like we are) will skip planning a vacation to be safe rather than sorry. Hopefully we can put our hopes and dreams that all this will pass and next summer we will all be back to our normal routines and practices. Still many (but not all) of us will miss that exciting anticipation, preparation this year. Especially now how can you get excited when they tell us that the virus is multiplying in 23 states at the present time. I know that many of you that have little children especially are ready more that ever to experience a change and do something exciting. However stop and think if it is really worth the chance of testing positive and bring it home with you to be confined for two weeks, but then I think that there are some that are so frustrated that they don’t care and willing to take the chance.

Vacation: It is nice to lay on or walk on the beach, or take a trip to the mountains, camp out or visit Disney World or one of the amusement parks — just something to get out of the house and away from the TV and the daily negative news taking place in our country.

I feel that we have enough going on with COVID-19 without all this political negative – anti America problems taking place. We all need to all learn to work and live together and live by the GOLDEN RULE!

Till next week!

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Pickled Beets

Cook garden beats, peel and cut into desired size (can use commercial canned beets. Use equal parts of vinegar and sugar. Bring to boil and cover beets. These can be canned by open kettle method or will keep in refrigerator for weeks.

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Harvard Beets

1 16-ounce can sliced beets

1/4 cup sugar

1 1/2 teaspoons cornstarch

2 tablespoons vinegar

2 tablespoons orange juice

1 tablespoon orange peel

Drain beets, reserve 2 tablespoons juice. Mix and thicken other ingredients. Add beets and juice.

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Cinnamon Stix Pickles

2 gallons cukes stix, peeled and seeded

2 cups lime

8 1/2 quarters water

Syrup:

2 cups cider vinegar

2 cups water

10 cups sugar

8 sticks cinnamon

1 11-ounce package red hots

Let cukes stand 24 hours in nonmetal container stirring occasionally. Drain and wash. Soak for 3 hours in clean water. Drain. Simmer just barely in mix for 2 hours in 1 cup vinegar, 1 bottle red food coloring, 1 tablespoon alum and water to cover. Drain. Pour boiling syrup over cukes. Let stand overnight. In morning, drain, reheat syrup and pour over cukes again. Repeat 2 more days, then heat syrup, pickles and all and pack in jars and seal.

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Tomato Salsa

3 quarts tomatoes, peeled

2 cloves garlic

4 bell peppers, diced

4 onions, diced

3-5 jalapeno peppers

2 tablespoons salt

Cook until tender. Will be chunky. Add 5 tablespoons cornstarch. Cook and stir for 15 minutes. Process 10 minutes in water bath. Makes approximately 8 pints.

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Picante Sauce

16 cups chopped tomatoes, skinned

4 cups chopped onions

1 1/2 cups chopped jalapeno peppers

1 cup sugar

2 1/2 cups white vinegar

1/3 cup pickling salt

4 1/2 teaspoons chili powder

2 teaspoons white pepper

2 teaspoons cumin

1 teaspoon alum

Mix together and cook in open container for 1 1/2 hours. Bring to boil, then simmer. Chop vegetables in food processor or beat with electric mixer after cooking. Put in jars and seal. Hot water bath for 15-20 minutes. Makes 8-10 pints.

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Mince Meat

(No Meat)

2 quarts tomatoes, chopped

1 tablespoons salt

2 oranges

2 1/2 quarts apples, chopped

1 pound seeded raisins

3 1/2 cups brown sugar

2 teaspoons cinnamon

1 teaspoon cloves

1/2 teaspoon ginger

1 teaspoon nutmeg

1/2 cup vinegar

Wash and drain tomatoes, oranges and apples. Core (chop or grind) measure and sprinkle tomatoes with salt. Let stand 1 hour. Drain tomatoes, then cover with boiling water and let stand 5 minutes. Drain well. Core and pare apples. Grind apples, oranges and raisins together. Mix all together and boil slowly until tender. Put boiling hot in jars and seal at once.

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Corn Relish

1 dozen ears of corn

1 quart ground onions

2 quarts tomatoes

6 green and red peppers

1 quart vinegar

1 quart sugar

1 teaspoon tumeric

1 teaspoon celery seed

1 teapsoon mustard seed

1/4 cup salt

Cook slowly to boiling until corn is done, stirring occasionally, about half hour or to taste. When done, pour into sterile jars and seal.

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Barbecue Sauce

8 ounces tomato sauce

1/4 cup butter

1/4 cup Worchestershire sauce

2 tablespoons brown sugar, packed

pinch of salt

dash black pepper

dash soy sauce

dash paprika

2 dashes tobasco sauce

Mix all ingredients together and cook for 5 minutes. Use 1 teaspoon of instant coffee if to highly seasoned.

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Chile Sauce

18 ripe tomatoes

3 green peppers

1 large onion

1 cup sugar

1 teaspoon clove

1 teaspoon cinnamon

1 teaspoon allspice

2 1/2 cups vinegar

Chop green peppers and onion through blender. Add sugar, cloves, cinnamon and all spice. Mix well. Add vinegar and salt to taste. Stir often at first while cooking. Cook until very thick. Let cool overnight. Reheat. Use iron or copper bottom pan. Can.

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

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