Kiki’s Corner: YMCA serving up ‘Heart of Our Community Award Dinner’

(Kiki's Corner by Kiki Angelos - Photo Illustration - MetroCreativeConnection)
A while back I was nominated and selected as the recipient for the 2025 YMCA “Heart of Our Community Award” which is an annual celebration hosted by the YMCA of Parkersburg to recognize and honor individuals and organizations that have made significant contributions to the Mid-Ohio Valley for their services.
This year’s event will take place on Thursday, Feb. 13, at 5:30 p.m. at the Grand Pointe Conference and Reception Center located at 1500 Grand Central Avenue, Vienna.
A dinner will be served and I am personally baking my homemade baklava and chocolate hearts for everyone attending. Dr. Isidro Amigo will entertain us with various vocal selections. (A cash bar will be available).
This event is also a fundraiser event for the YMCA and tickets are $100 per person and in addition to purchasing tickets there are also sponsorship opportunities available. With each level you receive a certain number of tickets for the Heart of Our Community Dinner and your name will be recognized at the event as a donor with upper level donors names/or logo displayed on the donor wall at the YMCA.
To learn more about securing tickets or sponsorships please visit the Y’s website at Parkersburgymca.org or call 304-485-5585. RSVP by Feb. 6.
It is a true honor to have been selected this year as this year’s recipient for the Heart Our Community Award.
I felt very humble and honored when YMCA CEO Benton Walker posted “Kiki Angelos was selected due her years of dedicated services to the Mid-Ohio Valley. Through all her volunteerism, philanthropy and leadership Kiki has consistently worked to improve the lives of those around her. Her commitment to various youth programs, social responsibility and healthy living has had a lasting impact on our community making her an inspiring force for good and her selfness contributions embody the values of the YMCA and make her more than deserving of this recognition.”
The YMCA is a great organization and was very active in our area when I first arrived in the USA 59 years ago where I can remember taking my children for various activities and events.
The YMCA offers child care, after school programs, summer camps, recreation, sports, swimming and many other programs so please come out and support our local YMCA.
Till next week.
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SHRIMP BROIL WITH TARRAGON
1 pound peeled raw jumbo shrimp
2 tablespoons minced tarragon or 1 tablespoon dried
Salt
Freshly ground white pepper
2 tablespoons butter
1/4 cup cognac
1 cup whipped cream
Place shrimp in shallow oven-proof dish and sprinkle with tarragon, salt and pepper. Dot with butter and broil 10-15 minute or until done. Remove shrimp and keep warm. Deglaze pan with cognac, add cream and reduce by 1/3 or until slightly thickened. Arrange shrimp on plate or in ramekins, pour sauce over and serve with French bread or toast.
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DELUXE SHRIMP SOUFFLE
8 slices slightly dry bread trimmed buttered and cubed
2 cups cooked or canned shrimp
1 (3 ounce) can broiled sliced mushrooms, drained
1/2 pound sharp cheese, grated
3 eggs
1/2 teaspoon salt
1/2 teaspoon dry mustard
Dash pepper
Dash paprika
2 cups milk
Place half the bread cubes in a greased 7×11″ baking dish. Add shrimp, mushrooms, and half the cheese. Top with remaining bread and cheese. Beat together eggs and seasonings. Add milk and pour over all. Bake at 325 degrees F for 45-50 minutes. This is best made and refrigerated overnight before cooking. Serves 8.
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KIKI’S CRAB MEAT
1 pound lump crab meat
2 slices of bread, trimmed and crumbled
1 cup mayonnaise
1 tablespoon dry mustard
1 tablespoon Worcestershire sauce
1 tablespoon lemon juice
Dash Tabasco or more
Cracker crumbs
Butter
Lemon wedges
Chopped fresh parsley
Combine first 7 ingredients and fill greased shells. Top with cracker crumbs, and dot with butter. Heat in 350 degrees F oven for 30 minutes. Serve each with a lemon wedge and sprinkle with parsley. Serves 4.