Friends find quick, easy recipes best

By LISA LOSASSO

VINDICATOR CORRESPONDENT

With the holidays behind us, many of us find ourselves planning a less formal gathering for the upcoming Super Bowl.

Allen Silliman of Poland has been working for DiRusso’s Sausage in the concession stands for the past 16 years and in the plant for the past two years. Over the years, he and his friends from work, George Weaver. Archie DiRusso, and Joe Innocenzi, have established a tradition of getting together with their families for the Super Bowl and other occasions.

“We were friends long before we worked together,” said Silliman. “Everyone cooks and brings something … usually whatever’s left in the fridge,” he joked.

According to Silliman, they usually plan for about eight to 10 people. He explained that there are usually four or five different kinds of wings, spinach dip and a veggie tray. Sometimes they’ll spring for some seafood like shrimp, calamari, oysters and scallops, which are dusted in flour, dipped in egg and breadcrumbs and then deep fried until they’re golden brown. “It’s pretty quick and easy,” he said. “If you don’t have any cocktail sauce, you can just mix ketchup with a bit of horse radish and make it as you need it.”

“It’s more than just the game and the food,” said Silliman. “It’s about breaking up the monotony of the week and getting together outside of work.” He explained that he enjoys cooking for different functions, “… because I like the end result … seeing your customers and your friends happy.”

About 15 years ago, Boardman resident, Gene Folkwein began playing cards with some friends and a group of guys he met through his brother-in-law, Kevin Hynes. They had already established a card night 10 years earlier and, at 43, Folkwein is one of the youngest in the group.

As usual, it’s not just about playing cards. It’s about getting together with friends and enjoying good company and good food. Folkwein said that somebody’s always bringing something. But, it’s a sure thing there will always be one pepperoni and one sausage pizza from the original Cornersburg Pizza. “That’s what we do,” he said. “We eat … we’re very well fed.”

Over the years, it has turned into a tight-knit group of friends that can always find a reason to get together.

With the Super Bowl looming ever closer, the guys are planning their annual Super Bowl Party, which is hosted by Mike Bachinger of Youngstown and always includes local favorites such as sausage from the Saxon Club (garlic, hot and plain), which is traditionally cooked in Wahrsteiner Dunkel Beer. According to Folkwein, the Saxon Club sells sausage twice a year to benefit the Saxon Cultural Band. The sausage is purchased from Horst Packing in Beaver Township.

Joe Ingram of Youngstown always brings a sheet of egg pizza with sausage, which he purchases from Coccas’s Pizza, where he once worked and where he has been immortalized by a sandwich, called “The Joe,” which is still on the menu.

Folkwein always prepares a crab ball and Coca-Cola Kielbasa. Everyone else pitches in and brings their favorites.

Not only do these men know what tastes good, but they’ve got a pretty good grip on throwing quick and tasty treats together for all kinds of events that give them one more excuse to spend time with their friends.

CHICKEN WINGS

1 dozen wings, thawed

3 pounds lard

Place lard in deep fryer and heat until bubbling. Carefully place wings in deep fryer until they reach 180-degrees. Remove from deep fryer and place on paper towels to drain.

WING SAUCE

1⁄2 cup favorite wing sauce

1⁄4 cup butter

3 cloves garlic, minced

Place all ingredients in saucepan and bring to a boil. Lower heat and simmer five minutes. Dip wings in sauce and place on platter to serve. Place extra sauce in bowl and serve on the side. Double or triple recipe as needed.

STUFFED HUNGARIAN PEPPERS

6 Hungarian peppers, topped and seeded

1 pound ground sausage

Slice each pepper lengthwise. Stuff with sausage. Place in glass baking dish. Preheat oven to 325-degrees.

SAUCE FOR PEPPERS

2 cans (14.5 ounces) diced tomatoes

1 can (6 ounces) tomato paste

3 cloves garlic

1⁄2 teaspoon basil

Combine ingredients in saucepan. Bring to boil. Simmer 8-10 minutes. Pour over stuffed peppers in baking dish and bake uncovered for 30-45 minutes. Top with Parmesan cheese.

CUCUMBER SLICES WITH CREAM CHEESE, SALMON AND CAPERS

1 large cucumber cut into 1⁄4-inch slices

1 package (8 ounces) cream cheese

1 can (14.75 ounces) salmon

1jar capers

Place cucumber slices on serving dish. Top each slice with 1 tablespoon salmon and 1 teaspoon cream cheese and garnish with four or five large capers.

DIRUSSO’S SAUSAGE SANDWICH

6 medium hot links

1 (16 ounce) can Saporitto’s Pizza Sauce

1 green bell pepper, sliced

1 Spanish onion, sliced

Shredded Mozzerella cheese

6 (6-inch) Italian hard rolls

Grill sausage until done. Heat sauce in medium saucepan. Sautee peppers and onions. Place sausage in rolls, top with peppers and onions, sauce and mozzarella cheese.

Recipes courtesy of Allen Silliman.

CRAB BALL

2 (8-ounce) packages Philedelphia Cream Cheese

1 (6-ounce) can lump crabmeat

1⁄4 cup diced scallions

Seafood cocktail sauce

Mix cream cheese, crabmeat and scallions in small bowl. Form into ball. Pour just enough cocktail sauce over ball to cover top. Serve on platter with crackers.

COCA COLA KIELBASA

3 pounds kielbasa

3 (12 ounce) cans Coca Cola

Cut Kielbasa into quarter inch slices. Place in 11-inch skillet. Pour coke over kielbasa. Bring to slow boil. Reduce heat and simmer, stirring occasionally, up to four hours, or until coke is reduced and turns to syrup. Syrup will coat kielbasa. Place in crockpot to keep warm and serve with crackers.