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Serving Coal Miners and Visiting Guests for over 100 Years
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Making Holy Water 
-by Adam Blai 

One can get holy water at any Catholic church (there will be a steel vessel and bottles nearby). It may be of interest to know a little more about how holy water is "made". Holy water is basically exorcised and blessed salt mixed into exorcised and blessed water. It is a "sacramental" of the church which can be used by anyone really. The power or impact of sacramentals is in proportion to the faith of the person using it. I've seen holy water drive the possessed to screaming as if burning, cause hidden evil spirits to be revealed, and assist in blessings of innumerable homes and locations. Holy water is also used to protect one in our work, the application of it stopping various attacks on the body. 

Recently there has been some research done by a Japanese scientist on the effects of intention on water: 

http://www.youtube.com/watch?v=lkbpXRSIUnE 

Words and the intention behind them have been found to affect water physically. This has apparently been replicated many times and is becoming fairly well known (if not understood yet). If we see that a single word such as "love" or "hate" has such an impact what might the intention of a pious priest pouring out the full ritural refined over centuries with a focussed goal be? 

Some of the language in the blessings... 

"...Thou creature of salt, I purge thee of evil by the living God...in whatever place thou art sprinkled, may phantams and wickedness, and Satan's cunning be banished. And let every unclean spirit be repulsed by Him Who shall come to judge the living and the dead, and the world by fire...may all that use it find in it a remedy for soul and body. And let everything which it touches or sprinkles be freed from uncleanness and assualt from evil spirits. 

...Thou creature of water, I purge thee of evil in the name of God the Father almighty...that thou mayest be water fit to brace us against the envious foe. Mayest thou be empowered to drive him forth and exile him together with his fallen angels by the power of the selfsame Jesus Christ...let this creature serve thee in expelling demons and curing diseases...may everything oppsed to the safety and repose of them that dwell therein be banished, so that they may possess the well-being they seek in calling upon thy holy name, and be protected from all peril... 

...May this salt and water be mixed together, in the name of the Father... 

...Author of invincible strength and king of unconquerable empire, ever the gloriously Triumphant One! Who restainest the force of the adversary, who overcomest the fierceness of the devouring enemy, Who valiantly putteth down hostile influences! ...Wherever it is sprinkled in thy name, may devilish infection cease, venemous terror be driven afar. But let the presence of the Holy Spirit be ever with us as we implore thy mercy..." 

One can gather from these excerpts that there is much more to holy water than simply blessing it or making the sign of the cross over it. Perhaps knowing this will be of interest and possibly encouraging to some. 

-Adam

 

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FARM CHICKS JAMBALAYA
-By Sarah Ireland

4

Being from New Orleans, this dish is so tasty. I think I make it almost every time I come to the hotel. Blair really likes it. I always change up the recipe a bit to my liking. Add more meats. sometimes I add more spice. Every time it turns out great. This feeds a lot of people. Good for main dish hot or cold for breakfast the next day. It is so tasty.

Jambalaya

1 lb. Shrimp and/or ham, chicken, fish, meat...
1 large onion, chopped
1 bell pepper, chopped
3 - 6 cloves garlic, minced (amount to taste; I like lots)
4 ribs celery, chopped
3 small cans tomato paste
4 large Creole tomatoes, peeled, seeded and diced; OR
1 28-oz. can tomatoes
8 cups chicken broth
Creole blend (2 teaspoons cayenne, 2 teaspoons black pepper, 1 teaspoon white pepper, 1 teaspoon oregano, 1/2 teaspoon thyme)
Salt to taste
4 cups long-grain white rice, uncooked (Some people like converted rice, others prefer good old Mahatma. I use Uncle Ben's converted, as the rice doesn't get sticky or lumpy that way.)

Cook meats, but not shrimp...

Saute onions, garlic, peppers, and celery in oil in a big pot

Add tomato paste and let pince, (brown... caramelizing the sugar turning it a mahogany color). Stir frequently to keep from burning.

Add 2 cups of broth and stir in until smooth. Make sure to get all the burnt pieces off the bottom. Don't worry, it happens when you pince.

Add Creole seasoning... tomatoes and salt.

Taste. This is the most important part. The spice should bite your tongue. You should be able to taste it at first then feel it become hot, but never burn your tongue (unless your a light weight). The spice will be 1/5th as strong once rice and meat are added.

Cook about 10 more minutes

Add meat, but not shrimp.

Add the rest of your chicken stock and rice. Cook rice until firm and yummy. Stir a lot to keep from sticking. You should keep it covered.

Add and cook Shrimp.

Stir until combined and serve.

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HITCHCOCK'S QUICHE LORRAINE
-by Michael Dennison

Here is a recipe from a 1958 Good Housekeeping series booklet bought in Windber at Nettie's Attic. It has favorite recipes of celebrities of the era, most of whom have dropped into total obscurity. Bought it for a dollar to send to my sister for her birthday next month, but it is so jammed with great vintage fifties faux haute cuisine that I am keeping it

Good Housekeeping's Who's Who Cooks, p.27, 1958

Alfred Hitchcock, producer-director of those wonderful suspense movies and television thrillers knows the picture-making business from all angles. His great interest and good taste in food are sort of a legend and Mr. Hitchcock tells his friends, "I'm not a heavy eater. I'm just heavy, and I eat."

Hitchcock's Quiche Lorraine
(Swiss Cheese Pie)

Sift together:
-1 1/2 cups sifted cake flour
-1/2 teasp. salt
With fingertips, work in until crumbly:
-1/4 lb. butter or margarine (1/2 cup)
Slowly add, stirring with fork:
-1/4 cup cold water
Shape into ball; roll in water paper; refrigerate about 1/2 hr., or until easy to roll. Then start heating oven to 425 F. On floured board, roll dough into large circle, about 14" in diameter. Fit into 11" pie plate. Make attractive fluted edge. With fork, prick well. Place in refrigerator about 30 min. Meanwhile, make filling: Fry until crisp:
-12 slices bacon
Crumble bacon into small pies. Now, using fine grater, grate:
-1/4 lb. natural Swiss cheese (makes about 1 cup)
Into bowl, break:
-4 eggs
Then add:
-2 cups heavy cream
-3/4 teasp. salt
-Pinch nutmeg
-Generous pinch sugar
-Pinch cayenne
-Plenty of freshly ground black pepper
Beat with egg beater just long enough to mix thoroughly. Now spread surface of pastry shell with:
-About 1 tablesp. soft butter or margarine
Sprinkle bacon bits, then grated cheese, in bottom of pie shell. Pour cream mixture over all. Bake 15 min. Then reduce over temperature to 300 F.; bake 20 min. longer, or until silver knife inserted in center comes out clean. Serve hot, cut into wedges. Makes 20 hors d'oeuvre, or 8 main-dish servings.
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GRAND MIDWAY HOTEL CHILI
-by Joey

2

1lb hamburg
1lb sausage
1/2 lb hot sausage

brown in a skillet and drain excess grease.
in a large pot add meat to 2 large can of tomato sauce.
1 can chili beans
1 can chic peas
1 can lime beans

stir over low heat, if cooked on high it will burn to the bottom of the pot
add chili powder. onion, garlic, black pepper to taste.(i add alot)

decorate with oyster crackers and serve over a kerosene heater.

created in a desperate attempt to keep people warm at the first halloween party.

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DANDELION WINE
-by Blair

One thing we noticed about this place is that everyone here makes their own wine. Lots of people have shown up to the hotel with all kinds of secret family wines and brews in exotic bottles with homemade labels. I saw it all the time at fireside cookouts in the woods as well. But after asking many a time no one would share their secret family recipes. So this recipe below for Dandelion Wine is from Grandma's Cookbook at Texascooking.com:

Dandelion wine does not require any special equipment to make. Just dandelions, some sugar and yeast, oranges and lemons, and pots to boil water in. This recipe uses cloves, which I think give it a nice touch. If you have dandelions around, give it a try!

1 package dried yeast
1/4 cup warm water
2 quarts dandelion blossoms
4 quarts water
1 cup orange juice
3 tablespoons fresh lemon juice
3 tablespoons fresh lime juice
8 whole cloves
1/2 teaspoon powdered ginger
3 tablespoons coarsely chopped orange peel
1 tablespoon coarsely chopped lemon peel
6 cups sugar
Dissolve the yeast in the warm water. Set aside.
Wash the dandelion blossoms well. Put them in the water with the orange, lemon and lime juices. Add the cloves, ginger, orange and lemon peel, and sugar. Bring to a boil and continue to boil for an hour. Strain through filter paper (coffee filters work great). Cool. While still warm (but not hot), stir in the yeast.

Let stand overnight and pour into bottles. Allow uncorked bottles to set in a darkened place for three weeks. Then cork and store bottles in a cool place. Makes about 4 quarts.

Note: Choose dandelions from an open field far from any insecticide spraying. Pick early in the season when the leaves of the plant are still tender. Flowers that have just opened are best.

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MRS. SWANSON'S TV DINNER
-by Silent Cinema Bill

1

This stuff ROCKS!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

1) Purchase Mrs. Swanson's TV dinner from Giant Eagle
2) Take home
3) Remove dinner from carton
4) Peforate plastic cover over green beans
5) Place in Microwave
6) Set for 3.5 minutes (varies for microwave)
7) Start microwave
Cool When microwave 'dings' open door & remove dinner
9) Remove plastic cover before eating (tastes better that way...)
10) Pick up a fork & commence eating this tasty entree!!!
11) Close your eyes as you savor each mouth-watering morsel
12) Bon apetite!!!!!!!!!!!!!!!!!
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LUNCH WITH ANYONE AT ALL
-by Skot Jones

The kitchen has experienced some neglect...so let us have lunch with anyone we want!

We can present this person to all those enjoying their cucumber sandwiches and tea without any worries about the usual sort of manners. If they are dead, perhaps we can divine what their favorite dish would be, or maybe not. Lunch With Anyone At All has no space/time constraints.

This is after all, the Grand Midway Hotel--not the Westin William Penn.

Allow me to introduce my guest to you...

"Wolf Stew With Hermann Hesse at Grand Midway Magic Theater"

-from Steppenwolf:

Now with our Steppenwolf it was so that in his conscious life he lived now as a wolf, now as a man, as indeed the case is with all mixed beings. But, when he was a wolf, the man in him lay in ambush, ever on the watch to interfere and condemn, while at those times he was man the wolf did just the same. For example, if Harry, as man, had a beautiful thought, felt a fine and noble emotion, or performed a so-called good act, then the wolf bared his teeth at him and laughed and showed him with bitter scorn how laughable this whole pantomime was in the eyes of a beast, of a wolf who knew well enough in his heart what suited him, namely, to trot alone over the Steppes and now and then to gorge himself with blood or to pursue a female wolf. Then, wolfishly seen, all human activities became horribly absurd and misplaced, stupid and vain. But it was exactly the same when Harry felt and behaved as a wolf and showed others his teeth and felt hatred and enmity against all human beings and their lying and degenerate manners and customs. For then the human part of him lay in ambush and watched the wolf, called him brute and beast, and spoiled and embittered for him all pleasure in his simple and healthy and wild wolf's being.

Thus it was then with the Steppenwolf, and one may well imagine that Harry did not have an exactly pleasant and happy life of it. This does not mean, however, that he was unhappy in any extraordinary degree (although it may have seemed so to himself all the same, inasmuch as every man takes the sufferings that fall to his share as the greatest). That cannot be said of any man. Even he who has no wolf in him, may be none the happier for that. And even the unhappiest life has its sunny moments and its little flowers of happiness between sand and stone. So it was, then, with the Steppenwolf too. It cannot be denied that he was generally very unhappy; and he could make others unhappy also, that is, when he loved them or they him. For all who got to love him, saw always only the one side in him. Many loved him as a refined and clever and interesting man, and were horrified and disappointed when they had come upon the wolf in him. And they had to because Harry wished, as every sentient being does, to be loved as a whole and therefore it was just with those whose love he most valued that he could least of all conceal and belie the wolf. There were those, however, who loved precisely the wolf in him, the free, the savage, the untamable, the dangerous and strong, and these found it peculiarly disappointing and deplorable when suddenly the wild and wicked wolf was also a man, and had hankerings after goodness and refinement, and wanted to hear Mozart, to read poetry and to cherish human ideals. Usually these were the most disappointed and angry of all; and so it was that the Steppenwolf brought his own dual and divided nature into the destinies of others besides himself whenever he came into contact with them....

Once it happened, as I lay awake at night, that I suddenly spoke in verses, in verses so beautiful and strange that I did not venture to think of writing them down, and then in the morning they vanished; and yet they lay hidden within me like the hard kernel within an old brittle husk. Once it came to me while reading a poet, while pondering a thought of Descartes, of Pascal; again it shone out and drove its gold track far into the sky while I was in the presence of my beloved. Ah, but it is hard to find this track of the divine in the midst of this life we lead, in this besotted humdrum age of spiritual blindness, with its architecture, its business, its politics, its men! How could I fail to be a lone wolf, and an uncouth hermit, as I did not share one of its aims nor understand one of its pleasures? I cannot remain for long in either theater or picture-house. I can scarcely read a paper, seldom a modern book. I cannot understand what pleasures and joys they are that drive people to the overcrowded railways and hotels, into the packed cafes with the suffocating and oppressive music, to the bars and variety entertainments, to World Exhibitions, to the Corsos. I cannot understand nor share these joys, though they are within my reach, for which thousands of others strive. On the other hand, what happens to me in my rare hours of joy, what for me is bliss and life and ecstasy and exaltation, the world in general seeks at most in imagination; in life it finds it absurd. And in fact, if the world is right, if this music of the cafes, these mass enjoyments and these Americanised men who are pleased with so little are right, then I am wrong, I am crazy. I am in truth the Steppenwolf that I often call myself; the beast astray who finds neither home nor joy nor nourishment in a world that is strange and incomprehensible to him.

With these familiar thoughts I went along the wet street through one of the quietest and oldest quarters of the town. On the opposite side there stood in the darkness an old stone wall which I always noticed with pleasure. Old and serene, it stood between a little church and an old hospital and often during the day I let my eyes rest on its rough surface. There were few such quiet and peaceful spaces in the center of the town where from every square foot some lawyer, or quack, or doctor, or barber, or chiropodist shouted his name at you. This time, too, the wall was peaceful and serene and yet something was altered in it. I was amazed to see a small and pretty doorway with a Gothic arch in the middle of the wall, for I could not make up my mind whether this doorway had always been there or whether it had just been made. It looked old without a doubt, very old; apparently this closed portal with its door of blackened wood had opened hundreds of years ago onto a sleepy convent yard, and did so still, even though the convent was no longer there. Probably I had seen it a hundred times and simply not noticed it. Perhaps it had been painted afresh and had caught my eye for that reason. I paused to examine it from where I stood without crossing over, as the street between was so deep in mud and water. From the sidewalk where I stood and looked across, it seemed to me in the dim light that a garland, or something gaily colored, was festooned round the doorway, and now that I looked more closely I saw over the portal a bright shield, on which, it seemed to me, there was something written. I strained my eyes and at last, in spite of the mud and the puddles, went across, and there over the door I saw a stain showing up faintly on the the grey-green of the wall, and over the stain bright letters dancing and then disappearing, returning and vanishing once more. So that's it, thought I. They've disfigured this good old wall with an electric sign. Meanwhile I deciphered one or two of the letters as they appeared again for an instant; but they were hard to read even by guess work, for they came with very irregular spaces between them and very faintly, and then abruptly vanished. Whoever hoped for any result from a display like that was not very smart. He was a Steppenwolf, poor fellow. Why have his letters playing on this old wall in the darkest alley of the Old Town on a wet night with not a soul passing by, and why were they so fleeting, so fitful and illegible? But wait, at last I succeeded in catching several words on end. They were:

Magic Theater
Entrance Not For Everybody

I tried to open the door, but the heavy old latch would not stir. The display too was over. It had suddenly ceased, sadly convinced of its uselessness. I took a few steps back, landing deep into the mud, but in vain.

Then, when I had given up and gone back to the alley, a few colored letters were dropped here and there, reflected on the asphalt in front of me. I read:

For Madmen Only!

My feet were wet and I was chilled to the bone. Nevertheless, I stood waiting. Nothing more. But while I waited, thinking how prettily the letters had danced in their ghostly fashion over the damp wall and the black sheen of the asphalt, a fragment of my former thoughts came suddenly to my mind; the similarity to the track of shining gold which suddenly vanishes and cannot be found.

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DYLAN'S MEATLOAF OF TRICKERY
-by Dylan Fornoff

8

Don't wash your hands for a month. Important: don't cut your nails either.

Five pounds of ground beef.
Five pieces of white bread.
Five eggs.
Three cups of bread crumbs.
One half cup milk.
Two pounds 3/4 inch iron nails.

Knead it together with naked hands.

Cook till it looks done, at 350.

Serve with a smile... at the old folks home!

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ZOMBIE QUICHE
-by Renee Angle

6

This is how you make Zombie Quiche. It has red dots. Red dots make it ZOMBIE.

You will need:
pastry for 9-inch pie, unbaked
1 can (16 ounces) salmon
1 tablespoons lemon juice
1 onion, minced
1 red pepper, minced (hence red dots)
2 tablespoons butter
2 tablespoons chopped fresh parsley
6 egg, beaten
1 1/2 cups milk
1 teaspoon seasoned salt
dash pepper, white or black

Hint: You might want to watch the movie "The Alligator People" while cooking Zombie Quiche. Even though this movie contains no zombies, it DOES have big lame alligator monsters. And somehow, that means it will help you make more delicious zombie quiche because you will be so happy from the movie the food will have extra doses of joy in it. And as we all know, joy is pleasing to the palate. (Just trust me on this one.)

To Make:
Bake crust in a 450° oven for 5 minutes. Drain salmon liquid into a cup. Put salmon in a bowl and remove bones and skin; flake salmon. Put salmon in pastry; sprinkle with lemon juice. Cook onion and red pepper in the butter; transfer to the pie crust and sprinkle with parsley. Mix the salmon liquid with eggs, milk, and seasoned salt and pepper; pour over salmon. Bake quiche at 350° for 45 to 50 minutes, or until firm. Serve this salmon quiche hot.
Salmon quiche serves 6.

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I EATS MY SPINACH!
-by Skot Jones

After the Popeye strip started in 1931, spinach consumption went up by 33 percent in the United States.

*Add spinach to hot near boiling water in pot

*After a few minutes drain hot steaming water

*Let stand a few minutes in strainer

*Serve with red wine vinegar to taste

*Kick Bluto's ass
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SCANDINAVIAN SOUR CREAM APPLE PIE
-by Sarah Ireland

5

This is my favorite Dessert recipe ever. Takes some time to prepare, but it is by far the tastiest apple pie in my most humble opinion. My Step mother has been preparing it for family meals a few times a year for quite a long time. My sister Andrea holds the same fondness for it as well. I think it is the brown sugar topping.

SCANDINAVIAN SOUR CREAM APPLE PIE

3 cups apples (cored, peeled, each segment cut into 3 pieces)
3 Tsp flour
2/3 cup sugar
1/8 tsp. salt
1 egg
2 tsp. vanilla extract
1 cup sour cream

TOPPING:

1/3 cup flour
1/2 cup cold butter
1/3 cup sugar ( 1/2 white, 1/2 brown)
1 tsp. cinnamon

Mix together the flour, sugar, and salt, and coat the apples in it all. Beat together the egg and vanilla and add to the apple mix. Fold in the sour cream.

Bake in a 9” pie shell for 40• min. at 350 degrees.

Mix the topping while the pie bakes by cutting the cold butter into the flour, sugar, and cinnamon until the texture is crumbly. (You can use all white suga, but a little brown sugar makes it more attractive. You can use all brown sugar, but it overwhelms the delicate flavors of the filling.) Cover the baked pie with this topping and bake and additional 10 – 15 minutes

Sugar Titty 
-by Damien Youth 

This is a hobo delicacy, for women, children & men of all ages. 

1st you'll need one handkerchief. 
4 Ice cubes. 
Two teaspoons of sugar. 

Lay mr. hanky out like a tiny bed sheet. 
Place 4 ice cubes in center. 
Sprinkle 1 to 2 teaspoons of sugar. 

Then grab mr. hanky by it's corners. Pull upwards towards center. Then, while holding all 4 corners, lift & twist until hanky tightens around the sweet ice. Then my friends, what you got there in your hand is at least 25 minutes of sweet titty sucking good times.