(Kiki's Corner by Kiki Angelos - Photo Illustration - MetroCreativeConnection)

One day as I was driving down one of our main streets I noticed a billboard with Dolly Parton’s picture that really caught my attention. If you are wondering why, it was because next to her picture was “You Can Find Good In Everyone” which I find very true.

This sign also inspired me to read about the history of Dolly Parton and how she was a “rags to riches” life example, always helping and doing many good things for people. If all of us would just find something positive in everyone instead of criticizing or talking negative about someone or something. If you search deeply you will see that everyone has something good in them and can realize it right off and sometimes it takes a while being around the person to do so.

By looking for good in a person we are talking about the person being nice, kind, gentle, generous, thoughtful and the list goes on. In some people these factors come naturally and the person is born with them while others learn from others and are showered with goodness by others.

I am sure you have experienced being around people that strike you as being a negative person but find out different as you get to know them. This may be because the person has always been around negative thinking people and not exposed to positive thinking and kindness etc.

One thing for sure that all of us can do this Thanksgiving is let all of the good come out of us and do good for others. So remember that Thanksgiving is not only turkey and Dressing and pumpkin pie but more important is the family and friend gatherings.

They estimate that this year over 80 million people will travel near and far to spend quality time with their families and loved ones which they say is an all time record high number of travelers.

With everything that is taking place this year here in America and all over the world it is a great time to make extra effort and time to show love and kindness to everyone.

I do hope you all had plenty of time to eat, visit and spend time with your loved ones this year…. A complaint I usually get from my grandchildren is that I am always in the kitchen cooking and preparing and do not have time to actually just sit down and visit. They do not realize that it takes time especially to prepare our family meals like we do which is a custom we carry from the old country. (You know the saying “You Can’t Teach Old Dogs New Tricks” which sadly applies to me.)

One little tradition we have that we take part in and takes place over Thanksgiving and runs through the New Year is the city of Parkersburg’s annual Festival of Lights at City Park. We have two lighted Christmas displays that represent our business and we take one evening working the donation booth which our grandchildren look forward to all year – collecting the donations, passing out programs and even dog biscuits to pets if needed.

A few of my West Virginia Symphony League – Parkersburg ladies and myself went and decorated an outside tree at the triangle of Emerson and Dudley avenues, across from Walgreens pharmacy, just to show everyone how much we love our town. So if you drive by that area, glance at our tree, it is cute and we are proud of it.

Till next week.

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ORANGE KISS-ME-CAKE CAKE

1 large orange

1 cup seedless raisins

1/2 cup pecans

2 cups flour

1 teaspoon baking soda

1 teaspoon salt

1 cup sugar

1/2 cup shortening

1 cup milk, divided

2 eggs

TOPPING

1 teaspoon ground cinnamon

1/3 cup sugar

1/2 cup chopped pecans

1/3 cup reserved orange juice

CAKE: Juice the orange and reserve juice for topping. Remove the seeds. Grind the orange, raisins, and pecans with meat grinder. Set aside. Sift together flour, soda, salt , and sugar. Add shortening and 3/4 cup milk to dry ingredients. Beat for 2 minutes. Add eggs and remaining milk. Beat 2 minutes. Combine creamed and orange mixtures. Pour into a greased 9×13 inch pan. Bake at 350 degrees F for 45 minutes.

TOPPING: Mix cinnamon, sugar and pecans. While cake is still warm and in the pan, drip orange juice over top. Then sprinkle with cinnamon mixture. Broil slightly to melt topping. Serve as a dessert with sweetened whipped cream or hot for a breakfast coffee cake.

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SHERRIED SWISS TURKEY BREAST WITH BROWN RICE

4 whole chicken or turkey breast, split and boned

8 slices Swiss cheese

2 tablespoons cognac

2 teaspoons fine herbs

2 teaspoons ground coriander

1 teaspoon crushed thyme

1/2 teaspoon salt

1/4 teaspoon pepper

2 tablespoons margarine

1 cup beef broth, or turkey broth

1/2 cup Sherry wine

Fresh mushrooms sliced (optional)

Flatten breasts with a tenderizer, then wrap each piece of chicken or turkey around a slice of cheese, encasing it completely. Secure with toothpick. Dry with paper towel, place in a bowl and coat with cognac.

Cover and let stand five minutes. Drain and rub with a mixture over the fine herbs, coriander, thyme, salt and pepper.

Melt Margarine in heated skillet, brown chicken or turkey quickly. Place chicken or turkey in casserole dish, pour beef broth and sherry over and bake covered at 375 degrees F for about 1 hour or until done.

To serve, remove toothpicks and serve with brown rice. Spoon gravy over rice. Sprinkle sauteed sliced mushrooms over chicken or turkey if desired.

BROWN RICE

2 1/4 cups beef broth

1 cup raw brown rice

1/4 cup sherry wine

2 tablespoons dried parsley

1 tablespoon margarine

1/2 teaspoon fine herbs, crushed

1 teaspoon salt

Bring broth to a boil. Add remaining ingredients, Cover, turn heat down to simmer and cook for 45 minutes to 1 hour .

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LEFTOVER TURKEY HASH ON WAFFLES

4 tablespoons butter

1/2 cup of flour

1 quart turkey or chicken stock

1/2 tablespoon salt

1/4 teaspoon pepper

1/2 teaspoon paprika

8 cups diced cooked turkey

1/4 cup chopped pimento

1/4 pound mushrooms fresh or canned

1 1/2 tablespoons chopped parsley

In a double boiler melt butter and slowly add flour to make a thick paste. Add turkey stock, stirring constantly to prevent lumping, cook until smooth. Season with salt, pepper and paprika. Add remaining ingredients. (If fresh mushrooms are used, prepare by sauteeing until brown in additional melted butter). Heat thoroughly over boiling water and keep hot until ready to serve.

Serve hash over waffles or patty shells. May be prepared in advance.