* 2017 Events

Spaghetti Night

 YPRCC “Pasta House” wait staff for club’s 2nd Annual Boys Service Spaghetti Night are:  (l to r) Charlie Costello, John Tidwell, Dave Turney, Jim Bennett, Bill Arnold, Lee Pulling, Eddy Whichard, George Bott, Anker Madsen and Win Schwab.


Ladies Asked to Enjoy – or Endure

              During a recent gathering at the Yankee Point Racing and Cruising Club’s “Pasta House” ladies were advised to sit back and enjoy (or endure) while the club’s team of male cooks and wait staff prepared and served a spaghetti dinner. 

Billed as YPRCC’s 2nd Annual Boys Service Spaghetti Night, the event provided male sailors with an opportunity to show off their culinary and other food skills.  “We issued a volunteer sign-up sheet for set-up staff, cooks, servers, wait staff, greeters and cleanup folks,” according to event team leader Eddy Whichard who risked political incorrectness by including the notation that “boys only need apply.”  

And apply they did:  Charlie Costello, host, cashier, table traffic; George Bott, set-up, decorations, take-down; Jim Bennett, set-up, decorations, take-down; John Tidwell, appetizers, coffee; Eddy Whichard, food preparation, spaghetti; Lee Pulling, food preparation, spaghetti; Win Schwab, food preparation, Caesar salad, salad dressing, croutons, plating; Anker Madsen, food preparation, meat sauce/plating; Bill Arnold, food preparation, meat-free sauce, plating; and Dave Turney, desserts and arranging.

Ladies at the event lingered over coffee and dessert and seemed only too happy that they had been excluded from washing dishes and cleaning up.  A few remarked on how special it was to be served by waiters decked out in bow ties and red carnations.  “It’s a real change from what they wear on a boat,” said one member.  Another remarked that the club should have more events hosted by the men.  “We don’t mind being waited on.  In fact, we could get used to this,” she said. 

Drying the last wine glass and folding the final red-checked table cloth, Whichard said that he was tired but very glad that the evening went so well.  “For me, friendship and getting together to have fun is what it’s all about,” he said. “No matter who does the cooking!”

 

             
                     

                        YPRCC “Pasta House” table set-up                            Ladies enjoy YPRCC’s 2nd Annual Boys Service Spaghetti Night 

 

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* Chilly Cook Off

posted Jan 26, 2017, 4:31 PM by YPRCC Webmaster   [ updated a minute ago ]
      

                 New member,
 Mitch Bober the Chili Cook Off Winner                                                        YPRCC Chili Chicks          


        

YPRCC Holds Chilly Chili Cook-Off

Homemade chili in crock pots of all shapes and sizes vied for the top spot in Yankee Point Racing and Cruising Club’s Chilly Chili Cook-Off competition held recently at the organization’s clubhouse in Lancaster.  Eight different kinds of chili, from venison to vegetarian and beef to turkey, competed for the coveted “Best in Bowl” or first prize, with new member Mitch Bober’s chili judged the winner.  “It must be the molasses,” Bober quipped. 

After sampling each chili as it was served in small plastic cups by the club’s “Chili Chicks” wait staff, members and guests voted on their favorite by placing dollar bills in jars opposite the crock pots and then filling their bowl with the chili they liked best.  “I’m putting my money where my mouth is,” said one YPRCC member who voted for the winning entry.  Another observed that each chili was so good that he would have to vote for all eight. 

Rear Commodore Nancy Hamm noted that the fun event was a chance for team-member husbands and wives to work together and pointed out that five of the entries, including the winner, had come from men.  She also noted that an all-male team was already planning the club’s next event, the annual Boys Service Spaghetti Dinner in February.  “It’s nice not to have to do anything and be waited on,” Hamm said. 

The mid-winter chili event was coordinated by team leader Dee Whichard  assisted by chili chicks, Melise Graham, Barbara Pulling, Carol Charbeneau, and Elizabeth Berube.  YPRCC chili cooks were Marlene Bott, Kip Caudle, Brent Sparks, Elizabeth Berube, Bill Arnold, Daphne Kasteel, Mitch Bober and Russ Armstrong.  Sixty-five members and guests participated.  Bober’s winning recipe can be found at yprcc.org.


Bober’s Chili

Good Enough to Lie About!

2 pounds of Ground Beef (1lb. of Chuck & 1 lb. of Round is best)

2 cans (15.5 ounces each) Dark Kidney Beans

2 cans (15.5 ounces each) Light Kidney Beans

1 large onion—chopped

1 or 2 chili peppers—chopped

Tabasco sauce

3 Tablespoons molasses

¾ cup dark brown sugar

Chili powder

Dry mustard powder

16 ounces of Catsup

¼   teaspoon vinegar

Worchestershire  sauce

¼   teaspoon  fresh grated nutmeg (optional)

Tomato sauce (optional)

 

All great chili makers lie about their product.  It’s hard to make really bad chili although most Texans don’t know it.  Usually when folks hear this recipe they nod until I mention the catsup.  I don’t have the time to plant, grow, harvest and cook fresh tomatoes.  Catsup works fine.  If your guests are offended by the thought of using catsup, lie to them.

This is two pan chili.  I use a large cast iron frying pan for browning the onion, chili peppers and beef.  Then I simmer all of the ingredients in a large stock pot.

To begin:  Chop the onion and chili peppers (El Torrido brand is fine).  Saute  (I use a few drops of oil) until the onions pieces are transparent.  Turn up the heat and slowly add in the beef.  When all of the beef as been browned, add the Tabasco sauce, a dash of chili powder, the dry mustard, the Worchestershire sauce, and the nutmeg.  Cook together for a few minutes.

Move the beef/onion/pepper to the stock pot.  I use a slotted spoon to help drain the fat.  Add in the remaining ingredients and simmer, and simmer, and simmer….

Thoughts on perfect chili: 1) Most people want to enjoy the flavor of the dish as opposed to enduring a “trial by fire”.  A few misguided folks—usually teenage boys and other macho types will complain that real chili should be “hotter”.  You should not associate with this type of person.  If you must serve them, put the Tabasco sauce on the table and allow them to “hot up” their own portion.  2) The optional tomato sauce is for those who enjoy a “redder” chili.  These are OK folks with a need for chili like Mom used to make although hers came out of a can, and they never knew.  3) Sometimes this chili comes out a tad too sweet.  Sad but true.  A few drops of vinegar will cut the sweetness.  Be careful, or you will be serving Sweet and Sour Browned Beef with Chili Flavor (Hunan style).