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Keep our children safe

October 15, 2019
Kiki Angelos , MOV Parent

Now that school is back in session, one thing for sure, we need to have some serious talks with our children about safety. Unfortunately, our city is not a safe as it used to be with all the homeless and drugs. I know many of you parents work while your child is attending school, but be sure to program you child NOT to open or answer the door to anyone that they do not recognize or know. You should also be sure that your child knows your phone number at work where you can be reached and also for the police and fire department.

Instruct you children to try to walk with others if they walk to school, and to be sure not to talk or take anything for any stranger, and especially never accept a ride from anyone unless you and your family know the person.

Unfortunately there are a lot of people that have moved into our area because of all the many different social programs that are offered in our area; free meals, shelter homes, etc.

One other safety factor is to instruct your child not to eat or drink after from anyone's bottles or cups, except for their own, and also do not accept any type of candy, pills or items that they may want you to consume. (Keep in mind that every child is coming from a different environment and home lifestyle.)

Program you child to also report anything that they see that does not seem correct, normal or wrong to your parent, teacher or the police. Sadly, there are people out there that look to take advantage of innocent young children.

It is our responsibility as parents, grandparents and citizens to educate our children to to be aware of all the possible dangers that exist.

It was a very different ball game when my children were young and growing up, we never were exposed to all the dangers that exist nowadays.

So let's strive to keep all our children safe and sound for they are the future of our country.

Below are some recipes for you to prepare for your children

Stay safe!

Till next month.

Hot Diggity Dots and Twisters

2/3 cup milk

2 tablespoons margarine or butter

1 4.8-ounce package four cheese flavor corkscrew pasta

1 1/2 cups frozen peas

4 hot dogs, cut into 1/2-inch pieces

2 teaspoons mustard

In large saucepan, bring 1 1/4 cups water, milk and margarine to boil. Stir in pasta, peas and special seasonings; return to a boil. Reduce heat to medium. Gently boil, uncovered, 7-8 mminutes or until pasta is tender, stirring occasionally. Stir in hot dogs and mustard. Let stand 3-5 minutes.

Oven-Baked Chicken Parmesan

4 boneless, skinless chicken breast halves

1 egg, lightly beaten

3/4 cup Italian seasoned bread crumbs

1 26-ounce jar pasta sauce

1 cup shredded mozzarella cheese

Preheat oven to 400. Dip chicken in egg, then bread crumbs, coating well. In a 13x9 glass baking dish, arrange chicken. Bake uncovered 20 minutes. Pour pasta sauce over chicken, then top with cheese. Bake an additional 10 minutes or until chicken is no longer pink in the center. Serve with hot cooked pasta, if desired.

Quick Taco Macaroni and Cheese

1 12-ounce package elbow macaroni

1 tablespoon seasoned salt

1 pound lean ground beef or turkey

1 packagate taco seasoning

2 cups shredded Colby cheese

2 cups shredded mild cheddar cheese

2 cups milk

3 eggs, beatn

In large stockpot, boil macaroni in unsalted water until tender. Drain and toss with seasoned salt. Meanwhile in medium skillet, brown ground meat, drain fat. Stir in taco spices and seasoning. Spray 13x9 baking dish with nonstick cooking psray.

Layer half of macaroni in bottom of dish. Top with cheese. Spread taco meat over top and repeat layers. In medium bowl, beat together milk and eggs. Pour egg mixture over casserole. Bake in preheated 350 oven for 30-35 minutes.

Italian Sloppy Joes

1 pound hot or milk bulk Italian sausage

1 small onion, chopped

1 small green or yellow bell pepper, chopped

1 cup spaghetti sauce

1 teaspoon dried basil

4 rolls, split and toasted

4 slices mozzarella cheese

Cook sausage with onions and bell pepper in a large skillet until no longer pink, stirring often, drain. Add spaghetti sauce and basil; simmer for 5-7 minutes or until thickened, stirring occasionally. Fill each roll with sausage mixture and slice of cheese.

Ranch Bacon and Egg Salad Sandwich

6 hard-cooked eggs, cooled and peeled

1/4 cup ranch dressing

1/4 cup diced celery

3 tablespoons crisp-cooked and crumbled bacon

1 tablespoon diced green onion

8 slices sandwich bread

lettuce and tomato

Coarsely chop eggs. Combine with dressing, celery, bacon and onion in a medium-mixing bowl; mix well. Chill until just before serving. Spread salad evenly on 4 bread slices; arrange lettuce and tomato on egg salad, if desired. Top with remaining bread slices.

Kiki Angelos is a food columnist for the Parkersburg News and Sentinel.

 
 

 

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