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Easter Parade springing into action

Great news coming our way … Due the coronavirus we were not able to have the Annual Easter Parade in 2020.

However I got a call last week from Tommy Joyce — Mayor of Parkersburg — to notify me that it will be okay to have the Easter Parade this year.

Be sure to “SAVE THE DATE”!!! It all will take place on Saturday, March 20, at 2 p.m. in downtown Parkersburg, and the Easter Bunny Float will be sponsored by Hobby Lobby.

So I have started working and planning full speed with my very dedicated and wonderful parade committee so we can have another great successful parade. Our notification that we could have the parade came late due to the circumstances and that gives us only a month to prepare and put on such a major event. We all are aware of all the rules and regulations (from the mayor and health department) that we must follow and abide by and plan to follow and respect all of them.

It will be refreshing once again to get out and see the little children’s happy faces seeing the Easter Bunny … The Easter Bunny along with his helpers will be giving out over 4,000 filled plastic Easter eggs to all the children … which will be donated by the Elks Lodge 198 of Parkersburg.

Another special feature will be a new girls and a new boys bicycle donated also by the Elks Lodge.

The theme for this years parade will be “CELEBRATING EASTER IN A SAFE WAY.” This year there will be no entry fee to take part in the parade but we are asking the participants to bring non-perishable food items to be given to the various food pantries in our area.

Get your parade application, parade route information and safety guidelines at www.movEasterParade.com or Facebook.com/MOVEasterParade, or call 304-863-6516 or 304-615-5454. The day of the parade there will be a registration table at 19th and Market streets where you can drop off your non perishable items. The parade will start at 13th and Market street and end on Third Street with the parade line-up beginning at noon.

We all would like to invite everyone to join in to make this year’s parade better than ever — so decorate your float or truck, bring your groups, pageant girls, churches, schools, fire trucks, company trucks, politicians, antique cars and come enjoy the day with us.

There will be judges to award first, second and third to non commercial and commercial entries with all winners to be announced in the newspaper after the parade. The parade will go on rain or shine.

Till next week

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LAYERED SEAFOOD QUICHE

3/4 cup finely chopped onion

1 can (12 and 1/2 ounces) or 2 cans (6 and 1/2 ounces) of Starkist solid white or solid light tuna in spring water, drained, flaked

2 cups (8 ounces) of shredded cheddar cheese

3 eggs lightly beaten

1 can (12 ounces) of PET evaporated or PET light evaporated skim milk

1/2 teaspoon of salt

Cook onion in medium saucepan, covered over very low heat until soft, adding water if necessary to prevent scorching. Line bottom of 9 inch pie pan with tuna. Sprinkle with cooked onion and top with cheese. Combine eggs, milk and salt in a bowl then mix well. Pour over cheese. Bake in preheated 350 degree oven for 30 minutes or until set. Let stand at least 10 minutes before cutting. Garnish as desired. Makes 8 servings.

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TUNA NOODLE CASSEROLE

1 package (10 ounces) of frozen broccoli spears, thawed and drained

2 cups (4 ounce) medium noodles, cooked in unsalted water and drained

1 cup (4 ounces) shredded cheddar cheese, divided

1 can (2.8 ounces) DURKEE French Fried onions, divided

1 can (10 and 3/4 ounces) condensed cream of celery soup

1/2 cup sour cream

1/4 cup milk

1 can (9 and 1/4 ounces) tuna drained and flaked

2 tablespoon dice pimento, optional

1/2 teaspoon DURKEE dill weed, crushed.

Arrange broccoli spears in spoke like fashion with florets toward the edge of 10 inch pie plate, set aside. If necessary, cut stocks into halves to obtain enough florets. Combine hot noodles, half cup of the cheese, half a cup can of the onions and remaining ingredients in a large bowl. Spoon noodle mixture evenly over broccoli stocks leaving florets visible. Cover with foil. Bake in preheated 350 degree oven for 30 minutes or until heated through. Top with remaining half cup cheese 1/2 can of onions then bake uncovered for 5 minutes or until onions are golden brown.

For microwave arrange broccoli spears as directed, using 10 inch microwave safe pie plate. Prepare noodle mixture as directed, spoon over broccoli stocks. Cover loosely with wax paper. Microwave at high for 10 to 12 minutes or until heated through, rotating the dish halfway through cooking. Top with remaining half cup cheese and onions then microwave uncovered at high for one minute or until cheese melts. Let stand 5 minutes before serving. Makes 4 to 6 servings.

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CREAM SALMON AU GRATIN

6 slices of bacon finely chopped

1 can (10 and 3/4 ounces) condensed cream of chicken soup

2 tablespoons snipped parsley

1 can (15 and 1/2 ounces) pink salmon, drained, liquid reserved

1 tablespoon lemon juice

1/4 teaspoon hot pepper sauce

3 hard cooked eggs, chopped

3 cups hot cooked rice

1/2 cup fresh bread crumbs

1/2 to 1 teaspoon paprika

Cook and stir bacon in a large skillet until crisp. Remove from skillet with slotted spoon and drain on paper towels. Combine soup and one tablespoon of the bacon drippings in a medium saucepan. Heat over medium heat. Add parsley, salmon liquid, lemon juice and hot pepper sauce and cook 2 to 3 minutes. Flake salmon with fork. Add salmon and eggs to saucepan; set rice. Sprinkle with bread crumbs, bacon and paprika. Brown under boiler, watching

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