Digital Extra: The Station Fire

01:00 AM EST on Wednesday, March 30, 2005

BY GAIL CIAMPA
Journal Food Editor

People take comfort in food. There's no denying it. Eating gives us a sense of well-being, brings up happy memories, and is a way to enjoy the company of others.

Such soothing possibilities take on new meaning in Treasures from Heaven, a collection of recipes from the Station Fire Memorial Foundation.

The cookbook encourages a focus on the lives and loves of the 100 victims of the 2003 nightclub fire, said Kim Jalette, president of the foundation. It is a conscious move away from defining these men and women by the event that claimed their lives.

Sharing recipes that meant something in the lives of those who have passed on is a nice way for loved ones to remember them, she said.

The cookbook was compiled by foundation volunteers including Jane Sylvester, who lost her son Jason in the tragedy, and Susan Asselin, who lost her cousin Michael Kulz.

Putting together the cookbook was more than an act of love, Sylvester said. "It's a dear way to remember them."

Cooking also brings back lots of memories of her son, she said.

"When you think of a certain meal that you're making, you get wonderful memories back. I think about a pork loin roast I always made with rosemary. Jason used to tease me and ask 'Why are you putting pine needles on that roast?' "

After he died, the first time she made it, she had a hard time.

"Now it makes me smile," she said.

"My son was 6 foot 5, and he loved to eat," Sylvester said. "He had a lot of favorite recipes. I probably could have done a whole cookbook on just what he liked to eat."

She included two of his favorites, one for macaroni chop suey and one for her fudge.

They compiled 120 recipes but could have printed many more that were contributed by family and friends, Sylvester said.

Proceeds from the $10 self-published cookbook will go toward the foundation's goal of establishing a permanent memorial at the West Warwick site of The Station.

Jalette said the foundation came up with the fundraising cookbook as a way for survivors and family members to collaborate on a project.

It's also a way to remember. Jalette contributed a recipe called Super Bowl Sidekick Dip in memory of her good friend, Michael Gonsalves. He was an avid Dallas Cowboy fan, while she rooted for the Seattle Seahawks. He always gave her a good-natured ribbing about her team because the Seahawks had never reached the Super Bowl.

The cookbook is available for purchase on the Web site www.stationfirememorialfoundation.org or by writing The Station Fire Memorial Foundation, P.O. Box 513, Coventry, RI 02816.

Here are some recipes from the book.

AMERICAN CORDON BLEU

8 veal cutlets

4 slices boiled ham

4 slices American cheese

1 egg

2 teaspoons water

3 teaspoons salt

1 cup mashed potato flakes

3 to 4 teaspoons of butter

With a meat mallet, pound veal cutlets until thin. Place a slice of ham and a slice of cheese on each of 4 cutlets. Cover with the remaining 4 cutlets and pound edges together. Dip in mixture of slightly beaten egg, water and salt. Then dip into the potato flakes. Saute in butter until golden brown (about 10 minutes on each side).

From the Kitchen of Abby Stedman,

Edward Corbett's great-grandmother

CHICKEN-N-DUMPLINGS

6 cans cream of chicken soup

2 cups Bisquick mix

2 soup cans of water

2/3 cup milk

1 carrot sliced thin

4 thick slices onion, quartered

1 chicken or pieces

6 quart pan

Stir water into chicken soup until blended. Add carrots and onion broken into pieces, then add chicken. Bring to a boil, lower heat and simmer covered for about 3 hours or until chicken is fork tender. Remove to platter when done. Mix Bisquick and milk. Stir until soft dough forms. Drop by spoonful into medium boiling gravy. Cook covered 10 minutes then uncovered 10 minutes.

Great with mashed potatoes and a vegetable.

Ann Shubert,

mother of Mitchell Shubert

JANE'S FAVORITE FUDGE

1 12-ounce bag semi-sweet chocolate chips

1/2 bag milk chocolate chips

1 can sweetened condensed milk

1 teaspoon vanilla

nuts or candy pieces (optional)

Pam spray

In a nonstick saucepan, stir chocolate chips into condensed milk until chips are well melted. Remove from heat and add vanilla. Stir until well blended. Stir in your favorite candy ingredients such as Reese's Pieces or nuts. Pour into 8-inch square pan lined with wax paper and sprayed with Pam. Let harden and serve.

Jane Sylvester,

mother of Jason Sylvester

JOSEPHINE'S PORTUGUESE ROAST

3- to 5-pound pot roast

1 ring of chourico (cut into 2-inch slices)

8 large potatoes (cut into quarters)

16 ounces stewed tomatoes

3 cloves garlic, chopped

2 large onions, sliced

2 cups red wine vinegar

1/4 teaspoon Portuguese allspice

Place meat in center of large roasting pan, add chourico and potatoes. Cover the roast with tomatoes, garlic and onions. Sprinkle with allspice. Pour red wine vinegar over the top. Add salt and pepper to taste. Bake at 350 degrees in a covered roasting pan for about 2 hours, basting as necessary. Add a fresh garden salad, and it's dinner for 4 to 6 people.

Jane Sylvester,

mother of Jason Sylvester

CHOCOLATE OATMEAL COOKIES

2 cups sugar

3 tablespoons Hershey's dark cocoa

1 stick margarine

1/2 cup milk

1 pinch salt

1/2 cup peanut butter

1 teaspoon vanilla

3 cups oatmeal (uncooked)

Cook together: sugar, cocoa, margarine, milk and salt.

Bring to a full boil and boil for 1 minute. Add peanut butter and vanilla. Remove from heat. Add oatmeal (uncooked). Spoon out onto wax-papered cookie sheet and refrigerate. Or, pour into wax-lined shallow baking dish, cool and cut into squares. This recipe is a favorite from Dave's childhood.

Sue Brennan, wife of Dave Brennan,

survivor of the Station Fire

BANANA SOUR CREAM WALNUT CAKE

2/3 cup butter

1 1/3 cups sugar

2 eggs

1 1/2 cups mashed banana (4 to 5 medium bananas)

2 3/4 cups flour

1 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1/2 cup dairy sour cream

1 cup chopped walnuts

Cream butter and sugar until light and fluffy. Add eggs and bananas and beat until well blended. Sift together flour, baking powder, soda and salt. Add alternately with sour cream to banana mixture, stirring just to blend. Stir in walnuts. Spoon batter into 2 (9x5x3) loaf pans which have been greased and floured on the bottom. Bake at 350 degrees for 1 hour and 15 minutes or until cake tester comes out clean. Let stand in pan on rack for 20 minutes. Remove from pan and cool thoroughly. Wrap in foil or plastic wrap. Loaf is improved if allowed to stand overnight before cutting.

Lisa Bisignani,

in memory of Jason Sylvester

CHEESECAKE

2 pounds ricotta cheese

6 eggs, beaten

1 cup sugar

Grated rind of 1 lemon

1 1/2 teaspoon pure lemon extract

1/4 cup milk

Beat ricotta cheese until smooth and then add remaining ingredients. Blend well. Pour into a 10-inch pie shell and bake 15 minutes in a 425 degree oven. Reduce heat to 325 degrees and bake for 75 minutes or until light golden brown. Makes 1 10-inch pie.

Barbara Kulz, in memory of her son Michael Kulz