(Photo Provided)

Growing up in a small town can be very exciting and also interesting and it also brings forth a lot of history and Parkersburg is one of those small towns with a big history.

One big mistake that was made by people in the past that aided in the destruction and demolishing of many of our historical buildings and land marks turning them into nothing but parking lots. Many of those beautiful buildings that existed here when I first came to Parkersburg 58 years ago are nothing but a memory today. Just stop and think of all the places that no longer exist such as the City Building, Chancellor Hotel, Broughtons, Burwell, Strand, Hiehle, Virginia, Palace, and Parker theaters, the two railroad stations just to name a few places … plus at one point they were ready to tear down the historical court house downtown.

It is sad to see historical buildings and land marks destroyed for really no purpose. When I drive through big cities what draws my attention most is the big beautiful buildings with designs and architectural beauty.

My father-in-law owned and operated the “Angelos’ Brothers Confectionary” at the corner of Seventh and Lynn streets for 48 years specializing in homemade candies and ice cream.

My father-in-law (the late George Angelos) left a small village in southern Greece at 14 years of age with one boot and one shoe and 70 cents to his name without ever seeing electricity even until he boarded the ship for America in Athens. The voyage to America took close to one month where he worked in the City of New York as a shoeshine boy for several weeks to be able to purchase a train ticket to Parkersburg to work in his cousin’s (Pete Canelos) Confectionary then on Market Street across from the St. Francis Catholic Church.

There he learned the trade of candy making and soon purchased the establishment at Seventh and Lynn streets with his brother Pete (which at that time was a hotel). Slowly they purchased adjoining properties and ran a successful business for many years. Those two brothers left their country, never to see their parents again at a very young age with the main purpose was to succeed and for a better life. They knew nothing but hard work and dedication to their business. They saved money and sent it to their parents and sisters in Greece even if they never got to see them again.

Valentine, Christmas and Easter were major busy days especially for the homemade candies and homemade ice cream. At one time there were only three places in the entire city of Parkersburg where one could purchase ice cream and Angelos Brothers was one of the three places.

It fascinated me that all the various candy flavors were all hand dipped and my father-in-law could tell what each piece of candy was by the design he would put on the top of the individual pieces where it was filled with vanilla, maple, orange filling, etc.

Easter season was by far the largest attraction with hundreds of different sizes with homemade filled Easter eggs (filled with fruit and nuts or coconut or even individual verity pieces of candy) and all size Chocolate Easter Bunnies and chickens.

My father-in-law also would personally write the name or names on each egg and bunny if requested with a special white icing that he also made.

He loved his work and took a lot of pride in his work and pleasing customers.

After 48 years and the closing of the store at Seventh and Lynn streets, we opened the Olympic Deli on Murdoch Avenue and insisted we fix a candy kitchen on the second floor so he could once again make candy. For several years he worked 9 a.m. till 9 p.m. daily at the Olympic making candy until the age of 95.

George Angelos has left a positive legacy and positive memories for many in our community. We donated many of his metal candy molds (which are antiques today) to the Blennerhassett Museum, Oil and Gas Museum, and Log Cabin Museum at City Park. Many over the years ask about the recipes but although we have them, they are put to rest with the rest of our history …

The amazing thing is that the candy maker has been dead for 40 years and believe it or not we still get calls now and then for Angelos’ Candies???

Until next week!

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EGGPLANT HOLLANDALE

1/2 cup chopped celery

3/4 cup chopped onion

1/2 green pepper, chopped

2 tablespoons butter

1 tablespoon parsley flakes

1 clove garlic, mashed, or garlic salt to taste

Seasoned salt

Tabasco

Worcestershire sauce

2 large eggplants, peeled and diced

1 teaspoon sugar

1 large tomato, peeled and diced

1 (7 ounce) can shrimp or 1/2 pound peeled, cooked shrimp

1 cup bread crumbs, divided

(preferably Progresso)

1 egg, beaten

3 tablespoons grated Parmesan cheese

Saute celery, onion and green pepper in butter. Add parsley, garlic and seasonings to taste. Cook eggplant in water seasoned with sugar until tender. Mix eggplant with sauted vegetables, tomato, shrimp, l/2 cup bread crumbs and egg. Place in casserole, top with remaining bread crumbs and parmesan cheese and dot with additional butter. Cook 30 minutes at 350 degrees F. Serve hot. Serves 8.

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BAKED SPAGHETTI

2 large onions, chopped

2 green peppers, chopped

3/4 cup chopped celery

1 bunch parsley, chopped

2 cloves garlic, chopped fine

3 tablespoons oil

3 (28 ounce) cans tomatoes, cut up, and juice

1 (8 ounce) can tomato sauce

1 (6 ounce) can tomato paste

2 bay leaves

2 teaspoons salt

1 tablespoon ground allspice

1 tablespoon ground cinnamon

Red and black pepper to taste

3 pounds ground beef

1 (4 ounce) can mushrooms, stems and pieces

1 cup sherry wine

1 1/2 pounds spaghetti, cooked

Grated Parmesan cheese

Grated Cheddar cheese

Cook onions, green peppers, celery, parsley and garlic in oil until tender. Drain. Add tomatoes and juice, tomato sauce and paste, bay leaves and spice and simmer for one hour. Brown ground beef, drain and add to sauce. Add mushrooms and sherry and simmer 30 minutes. Mix spaghetti sauce and cooked spaghetti. Place in greased casseroles and bake at 350 degrees F for 20 minutes, or a little longer. Serve with parmesan and cheddar cheeses. The recipe divides by thirds easily for making a smaller quantity. Sauce freezes well. Serves 16-18.

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ZUCCHINI-BEEF CASSEROLE

1 pound ground beef chuck

1 (8 ounce) can tomato sauce

1 teaspoon salt

1/4 teaspoon Tabasco

1/2 teaspoon sugar

1 teaspoon Worcestershire sauce

2 green onions, finely chopped

1 pound zucchini

1/2 tablespoon butter or margarine

1/2 (8 ounce) package cream cheese, softened

1/2 pint sour cream

l/8 teaspoon paprika

1/2 cup seasoned bread crumbs or grated parmesan cheese

Allow heavy skillet to become very hot over high heat and brown beef, stirring constantly. Lower heat to medium, add tomato sauce, salt, Tabasco, sugar and Worcestershire sauce and cook about 5 minutes until well blended. Add green onions. Remove from heat. Slice zucchini in 1/2-inch rounds. In buttered l0 x 6-inch casserole, place a layer of meat mixture and a layer of zucchini, repeating process. In large bowl blend cream cheese and sour cream. Spread over top of casserole and sprinkle with paprika. Cover with bread crumbs or Parmesan cheese. Bake in preheated 350 degree F oven for 35 minutes. Serve hot. If prepared in the morning, add bread crumbs just before baking, Serves 6-8.