Real men can cook
Real men can cook
It’s no laughing matter when these clowns invade the kitchen.
By LISA LOSASSO
VINDICATOR CORRESPONDENT
When it comes to cooking, these guys aren’t clowning around. Several members of the Aut Mori Grotto of Youngstown can be found in the kitchen every time there’s a meeting, charitable dinner or children’s party at the Shangri La on Calla Rd. in Canfield.
Alan Boles (clown name -“It’sSo”), the head cook at the Grotto, also works as the food service coordinator for the Ohio State Penitentiary in Youngstown. He, like most men, seems to have an aversion to recipes. They just seem to know their way around the kitchen.
His regular kitchen crew includes John Goodwin (Zap), James LoSasso (J.J.), Ron Craig, Sr., (Pudge) Bill Price, Kenny Madison, Don Lambert (Doc Hollywood), Sean Craig (Nutz) and Jesse Boles, Jr. (Pokey).
Boles and his clown crew prepare dinners once a month for their stated meetings. They also host charitable dinners, which are open to the public, for causes such as Cerebral Palsy and the Children’s Dental Hospital. Other events include dinner dances, some of which are catered, and kids parties for Christmas, Halloween and Easter.
State meetings are the smallest of the monthly events, feeding about 40. The menu changes every month and is posted in The Informer, a member newsletter.
Charitable dinners are prepared about six times a year and bring in about 300 people for each event. This year’s events will include a beef stew dinner on March 9; Swiss steak dinner, April 13; spaghetti dinner, May 18; beef tips and noodles, Aug. 10; and stuffed cabbage dinner, Sept. 21 and Oct. 19.
Boles who worked in restaurants growing up also shares cooking duties at home. His favorite dishes are potato soup and stuffed pepper casserole or soup. “I don’t follow recipes or measure.” He said, explaining that he just knows what tastes good and how it’s supposed to look.
“We always have music playing and I enjoy the friendships I have built with the members,” Boles said. “This is my way of giving back for everything I’ve received.”
Boles suggests adding shrimp; one whole carrot, chopped; one whole green pepper, chopped; onion and garlic, for a flavorful addition to homemade spaghetti sauce.
Making a difference
Fixer-uppers for tomato soup include garlic powder and one whole pepper, sliced.
“Out of everywhere I’ve been,” said Boles, “This is the cream of the crop… These guys are phenomenal.”
With every meal, Boles and his kitchen crew prepare fresh salads. And for dessert, a full sheet cake is prepared. Each slice is topped with strawberry, vanilla, chocolate, or lemon topping and whipped cream.
“I couldn’t do what I do here, without the help that I have,” he said. “I hope what we do brings some joy to the people who come here.”
When the clowns aren’t in the kitchen cooking, they’re bringing joy to people in many other ways, such as the Aut Mori Grotto Circus, which may be returning to the Struthers Field House in the near future.
They also visit hospitals, such as Tod Children’s Hospital; area nursing homes, schools and parades.
Stewed Venison or Beef
3 pounds boned venison or beef chuck
1‚Ñ4 cup flour
2 teaspoons salt
1‚Ñ4 teaspoon ground black pepper
3 or 4 tablespoons vegetable oil
1 cup chopped onions
2 cloves garlic, minced
1 tablespoon paprika
1 cup water
1 tablespoon tomato paste or 1‚Ñ2 cup drained, canned, stewed tomatoes, sieved
11‚Ñ2 cup dry red wine
1 cup sour cream (more or less, according to taste)
Cut meat in 11‚Ñ2-inch cubes and dredge well in a mixture of flour, salt and pepper. In a heavy skillet or a Dutch oven, brown the meat in the oil. Add the onions and garlic; continue cooking over moderate heat for 10 minutes, stirring often. Add paprika, water, wine and tomato paste. Bring to boil; cover. Reduce heat and cook slowly, stirring occasionally until the meat is tender, about 21‚Ñ2 hours. Take care lest to cook dry. Add a little hot water, if needed. At serving time, remove the meat to a warmed serving dish and stir the sour cream into the gravy. Heat to just below a simmer and pour it over the meat. Servs 10 to 12. Recipe from “Cook With Us: Hubbard Conservation Club.”
Meatless Spaghetti Sauce
1 (35-ounce) can Italian tomatoes in puree
1 (6-ounce) cant tomato paste
1 onion, finely diced
1‚Ñ2 teaspoon basil
1‚Ñ2 teaspoon Oregano
Put tomatoes and tomato paste into saucepan. Add onion, basil and oregano. Cover and simmer 30 minutes. Mash tomatoes into puree using a slotted spoon or potato masher. Use as sauce. Makes enough sauce for five, one-cup servings. Sauce may be refrigerated for 1 week. Contains 100 calories per serving. Recipe from “Cook With Us: Hubbard Conservation Club.”
Kaldolmar (Pigs in Blanket)
1 large head cabbage
1 cup rice (cooked)
1 cup milk
1 pound beef (ground)
1 pound pork shoulder (ground)
2 eggs
1 tablespoon sugar
Salt and pepper
Cook cabbage in boiling water for 3 minutes. Drain, cut off heavy stem from each cabbage leaf. Mix meat, eggs, rice, milk, salt, pepper and sugar. Put 3 Tablespoons of the meat mixture on each cabbage leaf and roll together and fasten with toothpicks. Brown in frying pan. When brown, put in roasting pan and bake in medium oven for 2 hours. Recipe contributed to “Recipes Old and New: Women’s Association, The Presbyterian Church, Poland, Ohio,” by Mrs. Gunnar Borgman, Youngstown.
Venison or Beef Stroganoff
1 pound venison
1 cup sour cream
1 package onion soup
1 (3-ounce) can mushrooms and juice
1 tablespoon tomato paste
11‚Ñ4 cup beef broth
2 tablespoons wine
2 tablespoons flour
Pinch of salt
Cut meat into stir-fry size pieces. Brown meat in margarine in large skillet. Add onion soup, beef broth, mushrooms, tomato paste, wine, and salt. Simmer over low heat for approximately 2 hours (or longer). Stir flour into sour cream and add to meat just before serving. Bring heat back to simmer. Serve over rice or noodles. Recipe contributed by Jim Stanec, to Recipes to Remember: Personal Favorites, Sponsored by Local 717 Women’s Committee.
Swiss Steak
11‚Ñ2 pounds round steak
1‚Ñ2 cup flour with salt and pepper to taste
1‚Ñ4 cup cooking oil
1 (8-ounce) can tomato sauce
11‚Ñ2 cups water
1 cup of onion, sliced
1 clove garlic, minced
Cut steak into serving pieces. Dredge in flour mixture. Brown meat in hot oil, in large skillet. Cover and simmer for one hour or until meat is tender. Thicken gravy with a little flour and cold water, if needed. Serve over hot rice or noodles. Recipe contributed to “Angel’s and Friends Favorite Recipes II,” by Mrs. Steve. Published by Angels of Easter Seal, Youngstown.