History of the Mid-Ohio Valley Easter Parade | News, Sports, Jobs

One of my dreams and hopes finally came true 13 years ago when I finally managed and arranged to start an Easter Parade in the Mid Ohio Valley.

As big and important as the Easter Holiday is, I could never understand why we never had a parade for Easter when we do for Christmas, Homecoming, Veterans, etc. Easter is a worldwide religious holiday with a very important meaning.

I knew creating something like this would take a lot of work and energy so without telling anyone I started doing my homework a year in advance.

My first step was to meet with all our local mayors and city officials and present my idea. They all accepted and liked the idea and for me to proceed but keeping in mind that they could not financially help me. Once I received their support I started working full-speed by finding generous sponsors to cover the parade expense and formed a parade committee that helped me.

Our first Easter Parade 13 years ago was a huge success with more participation than we ever imagined. Fortunately it was a beautiful day and the streets from 13th Street to the Court House were packed with spectators of all ages.

Everything was donated and many people volunteered their time and energy to make everything a wonderful success.

After the parade, the mayor of Parkersburg approached me and told me he could not believe how so many entered and came out to view the parade.

I was so excited with all the positive comments from the community that the following week I started working and planning for the second Easter Parade.

Every year the Mid-Ohio Valley Easter Parade has become bigger and more elaborate helping to establish the parade as an annual event.

Two years ago we had to cancel the parade due to the COVID-19 virus and last year we had the new version “drive-by parade,” a reverse-type parade that lasted for two hours.

Thankfully and excited to say that we are back to a normal-style parade this year and the parade will be on Saturday, April 9, 2 p.m., downtown Parkersburg. The theme for this year’s parade is “EASTER IN JULY” and we would like to see churches, schools, bands, businesses, various organizations, fire departments, horses, dogs, politicians, sport groups and so on.

There will be awards given to 1st, 2nd and 3rd place entries in commercial and non-commercial entries selected by a panel of judges.

Now is the time for you to plan for your entry, get your groups together and all your unique ideas.

This is a community event and everyone is welcome. If you do not participate in the parade, be sure to come out , bring the family and children with their baskets for candy and see the Easter Bunny.

Parade applications can be obtained at Auntie Anne’s Pretzels or Chick fil A in the Grand Central Mall, Free Standing Chick fil A, Texas Road House, on our Facebook page www.facebook.com/MidOhioValleyEasterParade or call 304-863-6516

Also, the West Virginia Symphony League-Parkersburg geranium sale, 4” pot $3.50, 6″ pot $8, 10″ pot $20. Colors are red, light pink, hot pink, salmon and white. You can call me to place an order at 304-615-5454 or Sally 304-295-9850 or any league member. The annual spring Easter celebration and Egg hunt sponsored by Elks Lodge 198 is Tuesday March 29 at 5:30 p.m. Excited to have this year with us Artsbridge providing crafts for the children. The Wood County Society Telethon is Sunday, March 27 from 12:30 p.m. to 6:30 p.m. Excited to be at the VIP hour on Air from 5:30 p.m. until 6:30 p.m. to get pledges and help Telethon.

Until next week.

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CORN WITH BACON CASSEROLE

1/2 cup chopped red bell pepper

4 green onions, diced

1/4 cup butter melted

2 (8-ounce) packages cream cheese

1 teaspoon salt

1/2 teaspoon ground black pepper

3 (16-ounce) packages frozen whole kernel corn, thawed

1 (12-ounce) package bacon, cooked and crumbled

1 cup crushed potato chips

Preheat oven to 350, in a large skillet cook bell pepper and green onions in butter over medium high heat for five minutes. Add cream cheese stirring until melted. Remove from heat. Add sour cream, salt, and pepper, stir. Add corn and bacon, stirring to combine. Spoon into a 9-by-13 13x baking dish. Top with crushed potato chips. Bake until hot and bubbly, 35 to 45 minutes.

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GRITS SPOONBREAD

1 cup water

2 cups milk

3/4 cup white stone-ground grits

1 1/4 teaspoons salt divided

1/4 cup butter

4 eggs separated

1 cup grated parmesan cheese

1/2 teaspoon fresh thyme

2 egg whites

Preheat oven to 350. Butter 2-quart baking dish set aside. In a large saucepan combine water and milk. Bring to a boil over medium high heat. Add grits and 1 teaspoon salt, reduce heat to medium low, cook, stirring constantly until grits are. thickened and smooth, 15 to 20 minutes. (Grits will not be completely done) Remove grits from heat. Add butter. When butter has melted add egg yolks, cheese and thyme, whisking to combine. Let mixture cool to lukewarm. In a separate bowl beat all six egg whites and remaining 1/4 teaspoon salt at high speed with an electric mixer until stiff peaks begin to form. Gently fold into grits mixture. Pour mixture into prepared baking dish and spread mixture evenly. Bake until spoonbread is puffed and lightly brown, 40 to 50 minutes. Serve immediately.

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SWEET POTATO PIE WITH STREUSEL TOPPING

STREUSEL TOPPING

1 cup firmly packed light brown sugar

1/2 cup all purpose flour

1/3 cup butter

1/2 cup pecan pieces

FILLING

2 cups mashed cooked sweet potatoes

1 1/2 cups sugar

1/2 cup firmly packed light brown sugar

1/2 cup butter or margarine softened

3/4 cup evaporated milk

1 teaspoon bourbon ( vanilla extra or maple flavoring may be substituted for bourbon if desired)

3 large eggs

1 1/2 teaspoons ground cinnamon

2 (9-inch) pie shells, unbaked

Preheat oven to 350 degrees. In a small bowl combine topping ingredients and stir well set aside. In a large bowl combine sweet potatoes, sugars and butter or margarine for filling, mix well. Add evaporated milk, bourbon, eggs, and cinnamon mix well. Pour filling into pie shells . Sprinkle half of streusel topping evenly over each pie, bake until center is set, approximately 1 hour.

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