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Whether planning a romantic dinner for two or 102, a group of men at First Baptist Church in Halifax appear to know how to appease a woman's appetite. While it's unlikely that Michael and Ellen Albertson's book Temptations: The Pleasure and Power of Aphrodisiacs is ever referred to, this devoted tower of masculinity wear their hearts on their shirts as they woo, feed and entertain the women (and men, too) who turn out for their annual Valentine's supper.

Dedicated to their tasks, the men must be doing something right-the event, which is almost always sold out, has been running for 35 years. The church assembly room fills up with tables that seat up to 120 people, with just a little space left over for the floor show.

Back in the 1960s, the women's auxiliary used to prepare a monthly dinner for the men's group. But the tables got turned.

"The ladies were always thanked," says the current event chair, Joe O'Brien. "But once it was suggested that we should do more to show the ladies our appreciation, it was decided that a Valentine's dinner be cooked and served by the men."

Unaccustomed as they were to large-scale meal planning and preparation, there were a few learning curves along the way.

"We have put salt in the sugar bowl," recalls David Dexter, who, for five years, was the chief cook, bottle washer and organizer. "Once, with everyone already seated at the tables, we found that the potato scallop wasn't cooked. And with  ham and turkey being cooked and carved at home, we've had things not show up.

"We have little pride when it comes to our cooking ability," David says. But pride there is, nevertheless, as each man takes his role seriously. And they get by with a little help from their wives.

John Conn is recognized as the coleslaw expert. "I can't recall how long I've been producing the Valentine coleslaw, but it must be 12 to 15 years," he says. The basic recipe comes from his mother-in-law via his wife, Eva.


There are about 50 pounds of potatoes to be peeled and sliced for the potato scallop, and this, according to David Dexter, is one of the biggest jobs. The men come to the church kitchen early in the day to prep the potatoes and do other tasks, such as arranging and setting the tables.

Sharing the potato peeling duties are Garnet Colwell and David Freeman, and while Don Myers employs his trusty little mandoline for slicing both the potatoes and onions, Ron Leitch puts them all together to make two types of potato scallop, with and without onions.

"It's not a job that I think I'll get pushed out of," says Garnet, as he picks up another potato to peel.
 
Enthusiasm prevails as Glen Dunbar manages the shopping and the kitchen, and Ed Tummers keeps busy selling tickets. The servers, including Elbert Stevenson, Ian McKee, Bud Whalen, David Fraser, Graham Reid, Paul Henderson and Frank McGill, as well as new recruits each year, see that every woman gets a lovely red carnation. With kitchen and serving duties done, it's time for the men to switch hats, line up, and perform their love songs, accompanied on the piano by First Baptist's director of music, Allen Wayte. 

Don't be surprised if the lead-off song is "Love Me Tender."

First Baptist Secret Potato Scallop
Recipe provided by David Dexter

55    pounds (25 kg) potatoes
5    pounds (2.5 kg) onions, thinly sliced
2    pounds (1 kg) butter
2    containers (450 g each) easy blend flour
16    ounces (500 g) Parmesan cheese
Salt and pepper
9    2-L cartons (8 cups each) milk
Paprika

Peel and slice potatoes. Sauté onions in butter (use about 1/4 cup/50 mL of butter for each panful of onions.) May be prepared a day ahead to this point, provided potatoes are covered with water. Grease 6 large baking pans-disposable aluminum roasters are recommended.

Start layering at noon on the day of the supper. Place a layer of potatoes in a pan; sprinkle with onions (add onions to only 4 pans), flour, cheese, salt and pepper. Dot with butter (about 1 pound/454 g of butter will do
5 pans, so you'll need some of the second pound/454 g of butter to finish the job.) Repeat layers until about an inch (2.5 cm) from top of pan. Add milk until about an inch (2.5 cm) from top of potatoes.

Sprinkle with Parmesan and paprika. Place pans in a 350°F (180°C) oven at 2 p.m. for 6:30 dinner. Serves 160.

Coleslaw for a Crowd

Like many people who've been making something for a long time, John Conn says it's hard to give a recipe or step-by-step instructions for his coleslaw, which serves up to 120 people. Nevertheless, here are his guidelines-to be used with a grain of salt, so to speak.

3 to 4 large green cabbages
3 to 4 large carrots
1    large onion
2    cups (475 mL bottle) of coleslaw dressing
4    cups (1-L jar) of regular Miracle Whip salad dressing
4    cups (1-L jar) of Miracle Whip Lite salad dressing
Prepared mustard
Sugar
Lee & Perrins Worcestershire sauce
Salt and pepper to taste

Cut the cabbage into wedges, removing the core, and shred in a food processor to the desired consistency.

"Mix in shredded carrot to give colour, not excessive, and onion-be conservative, according to taste desired."

John divides the mixture equally into two very large bowls, and to each adds equal portions of the salad dressings, mustard, sugar, Worcestershire sauce, and salt and pepper to taste. 

"This coleslaw is made early in the morning and kept in the fridge to allow all the ingredients to blend. It is best served cold," says the expert.

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