Kiki’s Corner: Hee Haw fun in Kornfield Kounty!
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Get ready for some Heeeeeee Haaaaaaw! The Mid-Ohio Valley is in for a real korny treat on Friday, Oct. 13 at 7 p.m. and Sunday, Oct. 15 at 2:30 p.m. at the Actors Guild of Parkersburg at Eighth and Market streets. The show will be a fun-filled family variety spinoff of the television show from the 1970's thought the 90's.
The show will feature Roy Clark Jr., a Parkersburg local, and his sons, Caleb and Josiah. They will sing and play fiddle, mandolin, guitar, and bass on songs like "Ring of Fire," "Bury Me Beneath the Willow" and "Why You Been Gone So Long." Roy Clark Jr. is the son of the late, great Roy Clark of the original Hee Haw show and banjo extraordinaire.
The show will include a live stage band including local string artists on fiddle, banjo, guitar, and bass, as well as drums. Other special musical guests include Buck Owens singing "Act Naturally," Patsy Cline chanting "Crazy," Loretta Lynn doing "Coal Miner's Daughter" and Conway Twitty crooning "Goodbye Time." Gospel quartet favorites include "Church in the Wildwood" and "I'll Fly Away."
This show is loaded with good clean comedy skits and amazing local talent performing familiar skits such as Pfft! You Were Gone, Gloom, Despair, and Agony on Me, and Hee Haw's All-Jug Band with performances by traditional Hee Haw character reenactments of Grandpa Jones, Minnie Pearl, Charlie Fahrquarson, and Junior Samples, just to name a few. Local celebrities, including Kiki Angelos, Jon Leavitt, Torie Jackson, Keith McClung, Pam Creel, and Rick Hastings will chime in on some of these favorite skits.
Down-home concessions will be sold in the lobby, including freshly popped popcorn, homemade pepperoni rolls, chocolate chip cookies, and cake pops. Beverages offered for donation will be beer, wine, and bottled water.
Come on out and join the Actors Guild of Parkersburg in Kornfield Kounty for a rip-roaring good time to support our local community theater in this korny fundraiser. Enjoy a fun-filled night of hilarious comedy and most of all great country and bluegrass music. Tickets are on sale now! Reserve yours today at actors-guild.com or call the box office at 304-485-1300.
I am very proud of our town and the Actors Guild of Parkersburg with so many talented people taking part volunteering their talent and time to make a production happen. Many of the people taking part are working and professional people with demanding jobs that still take their time and energy to be involved in the various productions that are presented yearly by our local Actors Guild. There are many different aspects in turning out a production besides just the characters -- such as lighting, sound production, music, staging, make up, costumes, props, advertising, ticket sales, etc.
I highly recommend you take the time to attend "Hee Haw" which is the latest production taking place. I guarantee you that you will enjoy the play and be highly entertained. (Season tickets are also available online or at the ticket office)
Till next week.
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NEAPOLITAN CHICKEN
1 (5 or 6 pound) hen
Salt
1/2 bunch parsley
3 bay leaves
1 large onion, quartered
3 ribs celery
6 peppercorns
1 dozen hard-boiled eggs
1 1/2 tablespoons unflavored gelatin
Tabasco
Worcestershire sauce
Lemon juice
Cook hen in water seasoned with salt, parsley, bay leaves, onion, celery and peppercorns until tender. Reserve stock. Remove meat from bones. Grind, using coarse blade of meat grinder or chop finely the white and dark meat separately. Mash separately the whites and yellows of the hard-boiled eggs or sieve each with a ricer. Arrange in a loaf pan or ring mold layers in this order: white meat of chicken, yellows of eggs, dark meat of chicken, whites of eggs. Make an aspic by combining 3 cups cool, strained chicken stock with the gelatin, then heating mixture to dissolve the gelatin. Season aspic with salt, Tabasco, Worcestershire sauce and lemon juice to taste. Pour aspic over the chicken and egg layers. Chill in the refrigerator overnight. Slice or cut in squares. Serve on lettuce with homemade mayonnaise as a luncheon, main course. Serves 12.
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BEEF SALAD FRANCAIS
2 cups sliced, boiled new potatoes
1 cup finely sliced scallions
2 cups coarsely chopped celery with tops
3 cups sliced, lean boiled beef, cut in 1 1/2 inch squares
12 to 14 slices sour pickles
1 cup cherry tomatoes
1/4 cup capers
12 cup green pepper strips
Salad greens
6 hard-cooked eggs
3 tablespoons Dijon mustard
1 cup olive oil
1 clove garlic rubbed into 1 1/2 teaspoons salt
1 teaspoon black pepper
1/3 cup vinegar
Dash Tabasco
Diced walnuts
Combine potatoes, scallions, celery, beef, pickles, tomatoes, capers and green peppers. Toss and arrange on bed of greens. Shell 3 eggs, reserve whites and mash yolks with fork. Combine yolks with mustard. Stir in olive oil, salt (discard garlic), pepper and vinegar. Add Tabasco and pour dressing over beef. Garnish with 3 remaining eggs, quartered, walnuts and chopped egg whites. Serves 12.
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MYSTERY CASSEROLE
1 (5 ounce) package Ronco medium egg noodles
1 1/2 teaspoons salt
1/2 cup butter and margarine
1 cup chopped pecans
3/4 cup chopped parsley (or 3 tablespoons dried)
3 cloves garlic, chopped (or 1 teaspoon garlic powder)
6 soda crackers, crushed
Salt and pepper
Grated Parmesan cheese
1 cup half and half cream
Cook noodles in salted water until done. Drain and rinse with hot water. Melt the butter in a saucepan and saute the pecans, parsley, garlic and cracker crumbs for about 5 minutes. In a buttered 1 1/2 quart casserole place a layer of 1/3 of the noodles and top with 1/3 the pecan mixture. Salt and pepper the layer; then sprinkle liberally with Parmesan cheese. Repeat 2 more times. Pour cream over assembled casserole and run knife around sides to insure saturation. Bake covered 45 minutes to 1 hour in 350 degree F oven. Serves 6.