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from: www.firehousechef.com
Updated On: Feb 28, 2007

recipes

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CASSEROLE
 

 

Willie's Chicken Enchilada Casserole - Serves 10-15 people

  • 2 Large whole chickens
  • 1 (12 oz) tub sour cream
  • 2 Large onions, diced
  • 40-60- white corn tortillas
  • 1 jar pickled jalapeno peppers,
  • diced 1 lb mild cheddar cheese, grated
  • 1 Tbsp margarine
  • 1 lb Monterey Jack cheese, grated
  • 5 cans cream of chicken soup
  • Preheat oven to 350 degrees.
  • Boil and debone chickens.
  • Retain 2 quarts broth in sauce pan.
  • Shred chicken.
  • Dice onions and 3 jalapenos.
  • Saute onions and jalapenos in margarine and 3 Tbsp juice from jalapenos.
  • Add cream of chicken soup, sour cream, and chicken meat.
  • Cook two minutes over medium heat.
  • Heat chicken broth in sauce pan.
  • Dip tortillas in broth to soften and put one layer of tortillas in bottom of large roasting pan.
  • Put approximately 3/4" layer of sauce mixture over tortillas.
  • Add a thin, even layer of both cheeses.
  • Layer tortillas, sauce, and cheeses again and continue until all sauce is used.
  • Finish with remaining cheeses.
  • Bake uncovered 45 minutes.

Recipe by Firefighter: William McLain, T1-C Austin Fire Station #1 Central Austin, Texas

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Green Enchilada Casserole -

  • 1.5 Lb hamburger meat
  • large bag of tortilla chips
  • graded cheese
  • can of cream of mushroom
  • can of cream of chicken
  • green enchilada
  • small can of green chilies
  • can of evaporated milk
  • You cook the meat until fully brown, then drain the grease.
  • Then add all five cans, then stir until it gets a little thick and its boiling.
  • Then get a casserole dish, put a layer of chips and cheese then pour some sauce over the top of it.
  • You should be able to make about two layers, then fully cover the top with chips and cheese.
  • Then stick it in the oven until cheese is melted and your good to go, and its some good eating.

Recipe by Firefighter: Clint Davis FF / EMT Eastland Fire Department

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Sasha's Casserole -

  • Combine 1/2 sweet onion
  • 1 large celery stick
  • 4 cups water, giblets and neck from Turkey
  • Cover, and simmer for one hour.
  • Make your cornbread, whichever way you make it..( I always make mine with Buttermilk ) in an iron skillet.
  • Once done, put in a Large mixing bowl, and crumble well.
  • Add 1/2 bag of Pepperidge Farm Corn Bread Stuffing, mix well. In skillet
  • combine 1 stick butter 1 cup chopped celery 1 cup chopped sweet onion, ( usually one medium onion will do.)
  • 1 bunch chopped green onions
  • 3 or 4 tablespoons of finely chopped parsley.
  • Saute` just until onions are clear.. Add to the Corn Bread Mixture, mix well.
  • Add 2 cans of Swansons Chicken Broth, (regular, not seasoned or light)
  • 1 Tablespoon ground Sage Add Pepper according to taste, the chicken broth usually has enough salt, if not, add a pinch of salt. Dressing should be soupy, but not too thin.
  • Cover Dressing and let stand in the fridge for several hours
  • Remove from fridge, and let stand at room temperature for 30 min. It may dry too much from sitting overnight, if so, add a little water, or a little stock, if you have any left.
  • (If you want Oyster dressing, this is the point at which you would add fresh, whole, washed, drained oysters..that have been saute'ed in butter)
  • Pour Dressing into Buttered Casserole dish.
  • Bake at 325 dgrees until heated through, and slightly brown around edges

Wicked good!!! LOL! This Receipe sent with Love From an Alabama State Trooper..God Bless and Keep You.

Recipe by : Sasha Anne

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Potatoes HashBrown Casserole

  • Two or three bags of frozen diced hashbrowns.
  • 1 bdl. of green onions.
  • 1 large onion
  • 2 2lb bags of shredded cheddar cheese.
  • 1 stick butter
  • salt pepper (lots of pepper) In a large pan, put in one bag of hashbrowns.
  • Cover with shredded cheese.
  • Cover with diced green and regular onions.
  • Cover with salt and pepper.
  • Put the next bag of hashbrowns on top of that and repeat process until you have no more left.
  • Top with butter.
  • Cover pan with foil and bake at 425.
  • Stir every 30 min. and add butter as needed.
  • Bake until taters are tender.
  • Be sure to properly season at the table.(add more black pepper)

Recipe by Firefighter: Scott Mounger - Marianna, Arkansas Fire Dept.

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Southern Breakfast Casserole

  • 18 eggs
  • white bread
  • 2 lbs bulk sausage
  • american cheese slices
  • Brown sausage, drain and set aside.
  • Crumble enough bread to cover bottom of medium baking dish.
  • Nicely place crumbled sausage over bread.
  • Scramble eggs, pour over contents of dish.
  • Cover top completely with cheese, cover with foil, place in refridgerator overnight.
  • Bake at 350 for about 45 minutes or until knife comes out clean.

Recipe by Firefighter: Chief David W. Goldblum - Stewart Manor FD, NY

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PORK
 

HOG HEAVEN ( pork ) Serves 8 people -4 firefighters

  • Place 4 lbs of Pork Roast or lean cut into roasting pan.
  • Cover with 2 large bags of Sauerkraut, juice included.
  • Sprinkle caraway seeds (optional)
  • Sprinkle with 2 large sliced onions.
  • Sprinkle 3-4 apples cored NOT peeeled.
  • Cut into wedges.
  • Cover tightly with foil and bake 2-3 hours at 350 degrees.
  • Check halfway through for juice.
  • Serve over mashed Potatoes.

Recipe by Firefighter: P.Barry Saratoga Springs Fire Department, New York

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Pepsi Pork Roast

  • 3-5 lb pork roast (what ever fits in the crock pot)
  • 1/4 C Soy sause more or less the taste
  • 1/4 C Worcestershire sauce more or less to taste
  • 1 12oz. can diet cola
  • salt and pepper
  • Rub roast with salt and pepper and place in crock pot, add liquid.
  • Cook on high 2 1/2 -3 hours or low 4 hours or untill internal temp is 170
  • . Remove done roast and add flour to remaining liquid a little at a time to make gravey.
  • Add a package of frozen baby carrots or potato cubes about half way through the cooking time.
  • This shift dinner goes together in about 10 minutes at lunch time. Plenty to feed the entire crew and then some. (Never eat more than a mask full).

Recipe by Firefighter: David Stebor, Lieutenant Kitsap County Fire District #15.

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CHICKEN
 

OJ CHICKEN - Makes 4 Servings

  • In a bowl mix 1 beaten egg
  • 1/2 of a 6oz frozen orange juice(thawed)
  • 2 tablespoons of soy sauce
  • 1 teaspoon of paprika and dash of salt.
  • Melt 3 tablespoons of butter in a large baking pan.
  • Dip chicken(2 1/2 to 3lbs) pieces in mixture then coat with 1/2 cup of bread crumbs.
  • Place skin side of chicken up and bake uncovered at 375 degrees for 50 minutes. Makes 4 servings

Recipe by Firefighter: T. Green Saratoga Springs Fire Department, New York

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CHICKEN PARM - Makes 6 Servings

  • Scramble 3 eggs and 1/3 cup of milk in mixing bowl.
  • Dip 6 skinless and boneless chicken breast in eggs.
  • Take 2-3 cups of bread crumbs and spread evenly on plate.
  • Coat each chicken breast with bread crumbs.
  • Coat frying pan with 1 tablespoon of olive oil and fry until chicken is brown.
  • Coat large baking pan with spaghetti sauce and place chicken in baking pan.
  • Spread Mozzarella Cheese over chicken to your desire. Pour remaining sauce over chicken.
  • Bake at 350 for 30 minutes.
  • Serve with spaghetti

Recipe by: FF. Smith AFD

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Jack Eaves Chicken Stuff -

  • 1 Can Cream of Chicken Soup
  • 1 Can ( Nacho or Cheddar ) Cheese Soup
  • 2 Cans Canned Chicken
  • Bag 12 or 16 Oz. Extra-Wide Egg Noodles
  • Onion Mix soups,
  • diced onion and chicken.
  • Cook until soup is melted.
  • Simmer while cooking noodles.
  • Prepare noodles according to directions on package.
  • Mix noodles and soup.

It is quick, cheap, easy and makes enough for seconds. All important qualities for a firehall meal.

Recipe by: Lt. Stephen Boynton Fire Station # 18 Home of " Quicksilver" Fort Worth Fire Department

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CHICKEN ALA JEFF - Makes 4 - 6 Servings

  • 8 Boneless Chicken Breasts
  • Olive Oil Flour Butter (One Stick)
  • Salt and Pepper
  • 1 Can of Chicken Broth
  • One Medium Sized Yellow Onion
  • One cup of White Wine
  • Fresh Parsley
  • One package of Fresh Sliced Mushrooms
  • Heat up some Olive oil in large skillet (Med Heat).
  • Pound the chicken breast with meat tenderizer (Use Wax paper in between) then Flour up both sides using the salt and pepper in the flour.
  • Place Chickens in skillet until both sides are lightly browned.
  • Once the chickens are browned move into a large baking dish (9 X 13).
  • In the same skillet that the chickens were cooked in add stick of butter.
  • When melted add the onion (quartered) and saute.
  • Once tender put in the chicken broth, mushrooms, fresh parsley.
  • Bring to a boil.
  • Add in the white wine and boil for another minute.
  • Remove from heat and pour into the baking pan all over the chicken.
  • Cover with foil and Bake at 400 in pre heated oven for 45 minutes, You can remove foil for last ten minutes if you would like.
  • Prep and Cook Time 90 Min.

Recipe by Firefighter: J Alonzo Saratoga Springs Fire Department, New York

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Southwest Baked Chicken (serves 4)

  • 4 Boneless/skinless Chicken Breasts
  • 2 Tablespoons Olive Oil
  • 20oz Chili without meat (homemade or canned)
  • 1/4 cup BBQ sause
  • 1/2 cup salsa
  • 1 teaspoon mongolian fire oil Garlic to taste (minced) I use 1/2-1 full clove
  • 1/2 cup olives,
  • sliced 2 cups shreaded cheese (sharp cheeder is best)
  • 2 medium sized tomatoes (hot-house are best)
  • Tabasco, Salt, peper to taste.
  • Place chicken in an ungreased, oven safe, baking dish.
  • Mix all other ingreadiants (except cheese) in a bowl, mixing evenly.
  • Pour mix over chicken covering completely.
  • Allow chicken to sit in sause for 1 hour (in the refridgerator).
  • Pre-heat oven to 400 F bake 1 hour 15 minutes.
  • We serve this dish with the chicken covered with the sause, with a rice/corn side.
  • Add the cheese to taste over the chicken. This is an Alan Romania, Guadlaupe Fire Department Original.

Recipe by: Alan Romania, Guadlaupe Fire Department Original.

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Garlic Basil and Honey Chicken Breast Fold Ups with Rice

  • Rice 3 lbs.
  • Chicken Breast halved into six breast
  • 3 Garlic bulbs diced
  • 1 Cup Honey
  • 1 Tbsp. Fresh or Dried Basil
  • 2 Small Summer Squash or Zucchini
  • 1 Small Onion
  • 1 Bag Baby Carrots
  • 1 Box Rice
  • 6 Sheets Aluminium Foil.
  • Cut Chicken Breast into halves. This should render about 6 halves.
  • Coat each breast with the Honey. Then Sprinkle on Garlic and Basil.
  • Cut up the squash/zucchini and onion.
  • Pre cook baby carrots until about 3/4 of the way done.
  • Pre heat oven to 375 F. Lay out your sheets of foil.
  • Place breast in the middle and then surround the chicken with the veggies.
  • Fold up the foil, BUT make sure the top IS NOT touching the Chicken.
  • Fold up the sides. Do the same for all the rest of the pieces.
  • Place six breast on a cookie sheet and place in oven for 25-30 minutes.
  • While chicken is cooking prepare the rice. When ready place Rice on plate, place chicken breast on! rice and surround the chicken and rice with the fresh veggies.

Recipe by: Frank Ricci Carpentersville Fire Department, IL

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Low-Fat Garlic Broccoli with Lemon Pepper Chicken - 2 servings

  • 2-3 boneless chicken breasts washed and patted dry
  • cover (generously both sides) with Lemon Pepper Seasoning
  • broil until cooked through
  • 1 Large head or 2 Packages of Frozen Broccoli (chopped)
  • 2 tsp. minced garlic
  • 1/4 - 1/2 tsp. cayenne pepper
  • 1 tlbs olive oil
  • 3/4 cup warm water
  • Sauté garlic and cayenne pepper in olive oil.
  • Add water and broccoli and cook until desired tenderness
  • While above is cooking, boil 1 box of Penne Pasta
  • When chicken is done, cut into bite sized pieces
  • Combine with cooked drained pasta and the broccoli with the broth.

Recipe by: Jodie Glass

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Fruit and Cheese Baked Chicken

  • 8 boneless/skinless chicken breasts
  • 2 cans whole berry cranberry sauce
  • 12 oz can frozen orange juice
  • 1/4 lb Shredded Swiss Cheese
  • 1/4 lb crumbled Feta Cheese
  • Put chicken in baking dish, pour OJ diluted to a syrup consistancy over chicken
  • add a generous layer of whole berry cranberry sauce on the chicken.
  • Mix the two cheeses in a bowl, then cover the chicken with the cheese mixture.
  • Cover w/foil and bake @ 325 for approx 35 min.
  • Remove foil and bake additional 10 min to brown the cheese.

Recipe by Firefighter: David Rodgers -Illinois Valley Fire Dist. Sta.4 Josephine County, Oregon

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Blue Cheese Hot Wings

  • 8 Louisiana Hot Sauce
  • Maries Blue Cheese Dressing
  • Place the wings in a baking dish
  • thoroughly soak the with hot sauce (you can do this portion of the recipe on the grill also)
  • Bake of grill until just about done (about 45 min)
  • Coat the wings with the blue cheese and broil for 5 mins
  • serve with a crisp green salad

Recipe by Firefighter: David Rodgers -Illinois Valley Fire Dist. Sta.4 Josephine County, Oregon

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Toads Fast Chicken Dinner

  • Cook 1 - 2 cups of rice
  • Cook 4 - 8 Chicken Breasts in the Microwave for approx 8 - 11 minutes.
  • Season lightly with Orange Peel season and/or any other seasons to your taste
  • Open a can of French Cut green Beans
  • Mix the cooked rice and green beans in a 8 x 12 or larger cake baking dish
  • Place thecooked chicken breasts on top of the rice and green beans.
  • Cook 1 - 2 packages of KNORR Classic White Sauce (use directions on Package)
  • Pour cooked sauce over the chicken and rice/beans.
  • Place dish in microwave for 8 - 10 min.
  • ready to serve when done

Recipe by Firefighter: Timothy Guy -Seminole County EMS/Fire/Rescue Dept - SCFD in Seminole County Florida

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Jason's EZ Healthy Chicken Enchalads

  • 4 Boneless/Skinless Chicken Breast cooked (nuked, Grilled, Broiled)
  • 1 can fat free cream of something soup (chicken, mushroom, Etc.)
  • 1 tub of Fat free sour cream
  • 2c skim Milk
  • 1 med onion chopped
  • 3 cloves Garlic diced
  • 8oz Fat free cheese
  • 1 small can Green Chilies Hot Sauce, Peppers, Tabasco to taste?
  • 8 flour tortillas
  • Saute' Onion, Garlic, & Green Chilies until translucent add water to keep from burning.
  • Chop/dice chicken add onion/garlic/chili mix 2/3 of the cheese, Cream of soup & sour cream stir well.
  • Place 3-4 spoonfulls in open tortllia and roll, save 1/3 of mix add milk and pour over lined tortillias
  • bake 350 for 25 min.
  • add remaining cheese and bake until melted.

Recipe by Firefighter: Jason Werle -Sellersburg Fire Dept. Sellersburg IN

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Easy Chicken Pot Pie

  • PREP: 16 min
  • BAKE: 30
  • Makes 6 servings
  • Not only does this recipe taste great, but you can use whatever ingredients you have on hand! Try a variety of mixed vegetables and condensed cream soups depending on your taste and whats available
  • 1 2/3 cups frozen mixed vegetables, thawed
  • 1 cup cut-up cooked chicken
  • 1 can (10 3/4 ounces) condensed cream of chicken soup
  • 1 cup Bisquick Original baking mix
  • 1/2 cup milk
  • 1 egg
  • Heat oven to 400. Stir vegetables, chicken and soup in ungreased 9-inch pie plate.
  • Stir remaining ingredients until blended.
  • Pour into pie plate.
  • Bake about 30 minutes or until golden brown.
  • High Altitude (3500-6500 ft): Heat oven to 425

Recipe by Firefighter: Brad Pittman, Engineer - Thomson Fire Dept. GA.

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Captain Calloway's Chicken Stew Feeds 8-10

  • 2 Whole Chickens(One if your feeding the guys on the Engine)
  • 1 Big Onion
  • 5 Stalks of Celery Salt and Pepper to taste
  • 2 Cups Uncooked Rice
  • 1 Stick Butter (The Real Thing)
  • 1 Gallon Milk Dice onion and celery add to big stock pot.
  • Add Chicken and salt and pepper.
  • Cover with water and bring to a boil.
  • Cook chicken about 45 minutes or until done.
  • Pull chicken out of pot and debone.
  • Add rice and cook until rice is done.
  • Break chicken into bite size pieces and add to pot.
  • Add stick of butter and enough milk to fill the pot.
  • Bring to just about a boil and serve.

Great for a cold day and when you don't feel like making the rookie wash a lot of dishes.

Recipe by Firefighter: Shawn Oke - City of Albemarle, NC

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Cotolete Di polo(Chicken Cutlets)

  • Chicken breasts
  • Bread crumbs
  • eggs
  • flour
  • salt and pepper
  • Prepare a frying pan with enough oil to fry the cutlets.
  • Take the eggs and mix in a bowl with salt, pepper and parsley .
  • Prepare a bowl with enough flour in it to dip chicken.
  • Take a breast of chicken and dip it in the flour so that it is covered.
  • Place chicken in egg mixture, cover completely and pat into the breadcrumbs so that it's all covered.
  • Simply fry in the hot oil until brown and then repeat with the others.
  • **A great easy meal and a great side dish is a healthy salad. Enjoy.

Recipe by Firefighter: Carmi.B Baie D'urfe Fire Department, Montreal,Canada

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Chicken Spaghetti Casserole

  • 24 oz. Spaghetti
  • (2) 2-3 lb. Chicken
  • 4 C. chicken broth
  • 2 8 oz. Cans mushrooms stems and pieces with juice
  • 8 oz. Jar pimientos with juice
  • 2 yellow onions
  • 2 bell peppers
  • 1 package Bacon ( cooked and crumbled)
  • 1 lb. Velveeta Cheese
  • 3 Tbs. Butter or oil
  • DIRECTIONS: Boil and de-bone chicken , keep 4 cups broth.
  • Shred chicken and set aside.
  • Saute onion, bell pepper, pimiento and mushrooms in butter ( or substitute bacon grease) until tender, set aside.
  • Cook spaghetti and drain.
  • Put spaghetti, chicken, 2 cups broth, saute mixture, cheese and bacon pieces into casserole dish and mix together.
  • Cook covered in 350 degree oven for 20-45 minutes.
  • Serve with garlic bread and salad.
  • Serves 8-10

Recipe by Firefighter: Robert Mikel II - San Antonio FD, San Antonio TX

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Cajun Chicken (If you can handle HOT)

  • 1 Tb. Worcestershire Sauce
  • 1 Tb. Extra Virgin Olive Oil
  • 1 Tb. Tabasco
  • 3-4 Cans Stewed Tomatoes
  • 1 Small onion (diced)
  • 3-5 Jalapenos (sliced)
  • 3-4 Boneless, Skinless, Chicken Breasts (cut into bite-sized pieces) DIRECTIONS: Simmer all above ingredients until chicken is cooked.
  • Serve over either Fettuccine noodles or bowtie pasta(top with Parmesan Cheese if you like).

Recipe by Firefighter: Heather "Tigger" Archambeault - Spokane County Fire District #10, Spokane, WA

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Chicken Francais

  • 2lbs Boneless Skinless Chicken Breasts
  • 4 Lemons
  • 2 Cups heavy whipping cream
  • 1 cup dry white wine
  • 1/2 lb butter
  • 3 cups flower
  • 4 eggs
  • Olive oil Salt and Pepper Fresh Parsley (Flat)
  • DIRECTIONS: Rinse Chicken Breasts and allow to dry. Lay breast flat and slice thin medalians from the top(normally 3-4 per breast 1/4" thick. Scramble the eggs in a bowl and season to taste with salt and pepper.
  • Dip the medalians into the egg then coat with flour.
  • Pre-Heat Oven to 300 degrees.
  • Fry the medalians on Med-Hi heat in butter and olive oil for approx 60 seconds per side to be golden brown(add butter as needed.
  • Place all cooked medalians into a large cooking pan 9" x 14" and place into oven to finish cooking through.
  • Take frying pan that was just used and add whipping cream and juice from three lemons and 2 tablespoons of butter to remains from the chicken.
  • Bring To a boil, add white wine allow to boil for 2 additional minutes.
  • Pour Sauce over chicken medalians.
  • Place back in oven for 10 minutes.
  • Garnish with thin slices of remaining lemon and chopped fresh parsley.

Recipe by Firefighter: Tony Morrone - Maywood Fire Dept. - Maywood, Illinois

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Fluffy Chicken and Rice

  • 2 cans(10 1/2 ounces) condensed cream of mushroom soup
  • 2 soup cans of milk
  • 1 1/2 cups uncooked rice(Minute Rice)
  • 2 cans (4oz) mushrooms stems and pieces
  • 2 envelopes (about 1 1/2 ozs each) onion soup mix
  • 4 chicken breasts, halved
  • DIRECTIONS: Heat oven to 350 degrees.
  • Mix mushroom soup and milk, reserve 1 cup of the mixture.
  • Mix remaining soup mixture, the rice, mushrooms(with liquid) and half the onion soup.
  • Pour into ungreased baking dish, 11 1/2 X 7 1/2 X 1 1/2 inches.
  • Place chicken breasts on top.
  • Pour reserved soup mixture over chicken breasts, sprinkle with remaining onion soup mix.
  • Cover with aluminum foil, bake 1 hour. Uncover, bake 15 minutes longer.
  • 1. I use Minute Rice instead of regular rice and include the liquid from the canned mushrooms
  • 2. I frequently use pork chops instead of chicken.

Recipe by Firefighter: Roy N. Johnsen - Bamber Lakes FIRE COMPANY#1

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ITALIAN
 

PASTA PRIMAVERA - (Serves 6-8)

  • Take One Bunch of Cut Up Fresh Broccoli
  • One Bunch of Cut up Fresh Cauliflower
  • One Cup Fresh sliced Mushrooms
  • Three Sliced Carrots
  • One Onion Quartered
  • One Green and One Red Sliced up Pepper and Three Cloves of Garlic chopped.
  • Place all in large pot of water. Bring all ingredients to a boil and let boil for ten minutes or until all veretables are tender. At the same time boil a second pot of water with a tsp of salt and olive oil.
  • Once Boiling place 2 pounds of Fettucine noodles and cook them as directed on package.
  • In a large Pasta Bowl chop up aboput 1/4 cup Fresh parsley
  • One stick of butter and one cup of grated Parmesean Cheese.
  • Drain Pasta when finished cooking and add it to the pasta bowl. Mix around so all ingredients coat the pasta, then drain all of the vegetables adding them to the patsa mixture.
  • Again mix all ingredients together. This will give you the finished product.
  • Optional: Saute some shrimp in garlic and butter and add it to the finished product or Grill up some Bonless Chicken on the Grill then slice it thin and add it to the Pasta. This takes about 45 Minutes to prepare.
Recipe by Firefighter: J. Alonzo Saratoga Springs Fire Department, New York

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RED PASTA SAUCE: Serves 8-10

  • Armour Pork Fat Back
  • One Large Yellow Onion
  • Three Cloves Garlic
  • 3 Tbsp of Olive Oil
  • Fresh Parsley
  • Fresh Basil
  • 1 Tbsp Oregano
  • 3 Tbsp Garlic Powder
  • 1 Tbsp Black Pepper
  • Salt to taste
  • Pinch of Sugar
  • 3 Boneless Pork Chops
  • 6 Sweet Italian Sausage Links
  • 5 Lg Cans of Crushed Tomatoes
  • 1 Sm Can of Tomato Paste
  • Heat Oil in Large Kettle.
  • Fry both sides of Fat Back on Med to High Heat. Three minutes per side.
  • Remove Fat Back and put in entire Onion (Whole).
  • Add Pork Chops and sausage browning both sides.
  • Add Garlic and brown as well.
  • Add all Cans of Crushed Tomatoes as well as all seasonings listed above.
  • Stir well and bring to a boil.
  • Lower to simmer and cover. Let simmer for at least 4 hours stirring every once in a while.
  • This sauce goes good with any type of pasta dish.

Recipe by Firefighter: J. Alonzo Saratoga Springs Fire Department, New York

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SPAGHETTI SAUCE / ITALIAN MEATBALLS :

  • 6-Sweet Italian Sausages
  • 2-Cloves Garlic (chopped)
  • 1-29oz. can Contadina Tomato Puree
  • 1-29oz. can Hunts Tomato Sauce
  • 1-12oz. can Hunts Tomato Paste
  • 1-Whole Onion 1-TBS Italian Seasoning
  • 1-TBS Parsley Flakes
  • 1/2-tsp Celery
  • Salt
  • 1-tsp sugar
  • Brown forked sausages, onion, and garlic in a large heavy pan on low flame.
  • Add puree, sauce, and paste.
  • Stir in one 29oz. can water.
  • Mix in spices and stir well.
  • Parially cover pan and simmer for 3-4 hours on lowest possible flame.
  • You may also add any of your own favorites such as chopped green peppers, mushrooms, etc.
  • Serve over your favorite pasta along with plenty of freshly grated cheese and fresh Italian bread and enjoy this classic Italian favorite of my family.
  • Left over sauce also freezes well.
  • Ingredients for meatballs: 1-lb. Ground Beef -or- 1/2 lb. Ground Beef
  • 1lb. Ground Beef -or- 1/2lb. Ground Beef and 1/2lb. Ground Pork mixed together.
  • 1 Beaten Egg
  • 1 tsp. Italian Seasoning
  • 1-TBS Parsley Flakes
  • 1/2 Cup Bread Crumb
  • 2-TBS Grated Romano Cheese Salt & Pepper to taste
  • Mix all ingredients by hand and form into small balls.
  • Cook in tomato sauce above as it is cooking (preferred method) -or- Place in roasting pan with a little water, top meetballs with sauce and cook in 325 degree oven for 1 hour.

Recipe by Firefighter: Mike Gentili, New Bedford MA Fire Dept.

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Mosticholli

  • 4 8oz bags Mosticholli noodles
  • 2 Large cans pasta sauce
  • 1 lb Italian sausage
  • 1 Lg. onion
  • 1 Lg. green pepper
  • 1 lb Mozzerella cheese
  • Brown Italian Sausage and drain.
  • Add to sauce in a pan, warm sauce, and add spices to taste (a little sugar is a nice touch).
  • Cook noodles.
  • Layer 1/3 to 1/2 of the noodles in a casserole dish or pan.
  • Top with 1/3 to 1/2 of the sauce and cheese.
  • Layer noodles, sauce, and cheese until you run out.
  • Bake @ 350 degrees until cheese is melted and slightly brown.
  • Serve with garlic bread.

Recipe by Firefighter: Jason Myers Fort Worth Fire Departmant

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Easy Lasagne

  • 1 pound ground beef
  • 1 pound italian sausage (hot or sweet)
  • 1 red onion
  • 1 large jar of prepared red sauce
  • 4 cups mozzerella cheese
  • 1/4 cup romano cheese
  • 1/4 cup parmesan cheese
  • 1 24 oz container of ricotta cheese
  • 1/4 cup italian breadcrumbs
  • 2 eggs
  • lasagne pasta, brown ground beef and sausage in a large skillet, drain, add onion that has been chopped, cook until tender.
  • Add prepared red sauce, reduce heat and let simmer on low.
  • Mix the parmesan, romano, ricotta, bread crumbs and eggs in a large bowl.
  • In a large pan boil 6 cups of water mixed with 2 tablespoons of olive oil and 1 tablespoon of salt.
  • when the water boils put in lasagne pasta and let boil for 1 minute.
  • spread a small portion of the meat sauce on the bottom of a large casserole pan and layer with cheese egg mixture and sprinkle mozzerella on next.
  • Layer pasta on \top, being sure not to overlap the noodles.
  • Repeat, pour remaining sauce and cheese egg mixture on the last layer,
  • sprinkle with remaining mozzerella.
  • Cover tightly with aluminum foil and place into a 350 degree oven for 1 hour 30 minutes.
  • Remove foil and bake for an additional 15 minutes or until the cheese on top is bubbly.

Recipe by : Chip Cope

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Pasta Fagiole: Serves 6 - 8

  • One medium sized yellow onion
  • Armour Salt Pork
  • Three cloves garlic
  • Fresh Parsley
  • 3 Tbsp Olive Oil
  • 2 Tbsp Garilc Powder
  • 1 Tbsp Black Pepper
  • 2 Lg Cans Hunts Tomato Sauce
  • 2 Lg Cans Diced Tomatoes In Juice
  • 1 Can Cannelini(White Kidney Beans)
  • 1 Can Ceci (Chick Peas)
  • 2 lb. of Ditalini pasta
  • 1 lb. of Loose Italian Sausage (cooked)
  • 1 Stick of Pepperoni
  • Heat Olive Oil in kettle. Put in the Salt Pork and fry both sides on Med - High Heat. About three minutes each side.
  • Remove Salt Pork and put in Onion (chopped up).
  • Once onion is starting to get tender add Garlic cloves chopped up and cook until browned.
  • Put in Diced Tomatoes in Junice and cook on High Heat for five minutes.
  • Add tomato Sauce and sausage along with Parsley, Garlic Powder and Pepper.
  • Bring to a boil then stir and let simmer covered for atl least one hour.
  • About 1/2 hour prior to serving add in quartered pepperoni and both cans of beans.
  • Cook Ditalini separately and when pasta is ready either add the pasta to it or serve it on the side.
  • Total prep and cooking time 1.5 hours.

Recipe by Firefighter: J. Alonzo Saratoga Springs Fire Department, New York 111

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Spensieri`s Dish : Serves 4- 6

  • 1 pound medium shells
  • 1 pound bacon
  • 1 bag frozen petite peas
  • Salt and Pepper
  • 1 clove garlic (chopped)
  • 16oz Ricatta Cheese Chicken Broth {optional)
  • 16oz parmesan Cheese
  • Chop bacon into small pieces
  • Fry - medium heat
  • Heat till crispy (remove from flame when done)
  • Mix peas and garlic into bacon
  • Keep warm
  • Boil pasta In mixing bowl
  • add Ricotta and Parmesan cheese, salt and pepper to taste.
  • Drain Pasta and put pasta into mixture
  • Add bacon mixture to cheese mixture. (If mixture is tight add chicken broth) Enjoy!!!

Recipe by Firefighter: F. Spensieri - Saratoga Springs Fire Department, New York

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Chiefs recipe

  • 2 large cans crushed tomatoes
  • 6 stalks of celery
  • 1 LB of bacon
  • 1 LB swiss cheese
  • 1 loaf of white bread
  • 1 teaspoon salt few dashes of pepper
  • 2 cups of water
  • cut celery into pieces combine water,crushed tomatoes,celery,salt and pepper in a slow cooker
  • cook on med for approximately 4 hours stirring often (add more water and pepper if needed, should be able to taste the pepper)
  • While the tomato sauce is cooking fry the bacon till crispy...put aside
  • When the sauce is ready... cut the swiss cheese diagonally in half
  • toast the bread and cut diagonally in half
  • Place the swiss cheese on the toast, cover with the tomato sauce and top with bacon

Recipe by Firefighter: Tony Landolfo - Asst.Chief/EMT PVFD

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Stromboli - 4 large Strombolies

  • oven at 425
  • 2 LBS of Italian bread dough
  • 1/4 LB of cooked ham
  • sliced 1/4 LB of Cappicola (hot ham)
  • sliced 1/4 LB of hard salami
  • sliced 1/4 LB of pepperoni
  • sliced 1 LB of Mozzarella cheese
  • 1 onion
  • 6 meduim mushrooms
  • 1 green pepper
  • garlic powder
  • While allowing the dough to rise cut the meat into slices about 1 inch wide put aside
  • grate the mozzarella cheese put aside
  • slice the onions, mushrooms and peppers put aside
  • when the dough has risen, punch it down and divide into halves
  • place on a floured surface roll each 1/2 into a long oval shape
  • add meat, sprinkle garlic powder, cheese,and vegetables
  • Bring sides up, pinching together, making sure there are no holes in the dough pinch ends together and turn over
  • With a knife, make 3 small diagonal slits in the top place on an ungreased baking sheet and bake for 20-30 mins (time varies with ovens)
  • Strombolis are done when the dough is a golden color serve with Italian dressing or! Spaghetti sauce

Recipe by Firefighter: Tony Landolfo - Asst.Chief/EMT PVFD

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TOMATO LASAGNA ROLL-UPS

  • 8 Lasagna noodles
  • 2 26-1/2oz cans of pasta sauce or marinara sauce
  • 2 cups Mozzarella cheese
  • 1-3/4 cups cottage cheese
  • 1-1/4 cup (10oz) thawed & drained frozen spinach
  • 1 lb hot Italian sausage
  • 1 egg
  • 1 small can chopped olives
  • 2 Tbsp Parmesan cheese
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • Brown sausage (remove casings if links) with crushed red pepper and pre-heat oven to 350°.
  • Boil lasagna noodles per directions on package and lay flat on sheet of aluminum foil.
  • In a bowl, stir cottage cheese; egg; spinach; parmesan cheese; 1 cup mozzarella cheese; 1/2 chopped olives; 1/2 browned sausage; salt; pepper until well blended.
  • Spread mixture on lasagna noodles leaving about 1 inch clear on both ends, pour 1 can pasta/marinara in large lasagna pan.
  • Roll up lasagna noodles and place seam side down in lasagna pan, sprinkle with remaining mixture and sausage, then pour other can of pasta/marinara sauce over rolls covering everything.
  • Cover with aluminum foil and bake for 35 minutes (or until sauce boils and cheese melts).
  • Uncover and spread remaining mozzarella cheese and olives evenly over lasagna rolls and bake until cheese melts.
  • Leftovers can be frozen individually and hold up extremely well for several months.

Recipe by Firefighter: Tulie & Jerry McDonald , Gerald McDonald, Camano Island Fire & Rescue, Station 1-2

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PASTA SALAD - Serves 6-8

  • 1 lb. of Rotini Pasta.
  • 1 Bunch of Fresh Brocholi (Cut up)
  • 1 Medium Size Tomato (Cut up)
  • 1 Red Pepper (Cut up)
  • 1/2 Red Onion (Chopped)
  • 1 Pepperoni Stick (Cut up)
  • 1/2 Can of Black Olives (Cut up)
  • 1 Block of Cheddar Cheese (cut up)
  • 1 Large 7 Seas Viva Italian salad dressing
  • Put all ingredients into large bowl except pasta.
  • Boil water and cook pasta as directed on box. When done drain and put into bowl on top of other ingredients.
  • Dump in 75% of Salad dressing and mix all ingredients together.
  • Place in fridge for about an hour to give it a chance to cool.
  • Upon serving, dump the remainder of salad dressing and mix up once again. Now it's ready to serve.

Recipe by Firefighter: Jefrey Alonzo , Saratoga Springs F.D.

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Sausage, Mushroom, Green Pepper, and Onion Calzone

  • 12 oz. Sweet Italian Sausage
  • 1 cup Fresh Mushrooms sliced
  • 1 cup Fresh Green Pepper diced
  • 1 cup Fresh Sweet Onion diced
  • 1 can Pizza Sauce
  • 1 Loaf (16 oz) frozen bread dough
  • 1 1/2 cups shredded mozzerella cheese
  • 1 Tbsp. grated parmesan cheese
  • Cook sausage, mushroom, onion, green pepper in large skillet, drain excess fat.
  • Stir in 1/2 can of the pizza sauce.
  • Roll dough on lightly floured surface to a nice 12 inch circle.
  • Place on a greased cookie sheet.
  • Spoon sausage mixture over half of the dough to no more than within a 1/2 of sides.
  • Sprinkle the mozzerella cheese.
  • Mositen the edges of dough with water.
  • Fold dough in half over the filling.
  • Seal by pressing the edges with the tines of a fork.
  • Cut slits into the top.
  • Sprinkle with warm water and then sprinkle with the parmesan cheese.
  • Bake in a well pre-heated 375 F, oven 25 minutes or until it looks a nice golden brown.
  • Heat the remaining sauce and serve on top of or on the side of the finished Calzone.

This serves four! A nice varaiation is to "Kick it up a notch!" with tobassco sauce or Hot Gardenara pepers inside the Calzone!

Recipe by Firefighter: JFrank Ricci - Carpentersville Fire Department

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Elfio's Special Shrimp and Pasta

  • 1 stick of butter
  • 1 clove of garlic, finely chopped
  • 1 dozen fresh mushrooms, sliced
  • 1 pound cooked peeled shrimp
  • 1 cup of freshly grated Romano cheese
  • 1 pound of linguini, vermicelli or angel hair pasta
  • In a wok, melt the stick of butter, then add the garlic, mushrooms and shrimp, turn down and let it simmer slowly while the pasta is cooking.
  • After draining the pasta, add the Romano cheese, shrimp, garlic and mushrooms and toss.

This will serve four people.

Recipe by Firefighter: Ron Ayotte aka Lieutenant Gonzo - Marlborough Fire Department, Marlborough, MA

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Easy No Fuss Pasta

  • Aglio e' Oglio(garlic and oil) Spaghetti;
  • qty. depends on portions desired to make.
  • In a separate bowl add 1/4 cup of part oil and part olive oil,
  • 2-3 cloves of minced garlic,
  • some parsley,
  • salt and pepper.
  • Add 3-4 tablespoon of boiling water from the pasta and mix.
  • When pasta is al dente drain and incorporate in bowl.
  • Toss it all up and enjoy.
  • BUONO Apetito

Recipe by Firefighter: CARMI.B Baie D'urfe Fire Department, Montreal,Canada

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Breakfast Pizza

  • 1- Pizza Crust(can be whatever you like, although A fresh one is better)
  • 1- lb. Bob Evans breakfest sausage, Crumbled and cooked(Save the grease)
  • 1/2 lb bacon, cut up small and lightly cooked.
  • 12oz of either shredded cheddar or cheddar and Jack cheese or Mozzarela.
  • 6 - 7 large eggs.
  • DIRECTIONS:
  • Use the grease to make a sausage milk gravy.
  • Take the crust and spread the gravy all over the crust.
  • Take the precooked sausage and bacon and sprinkle on top of the gravy.
  • Scramble the eggs then cook till almost done. Then spread over the top of the other ingrediants.
  • Sprinkle the cheese over the top.
  • Preheat the oven to what is on the crust you purchased.
  • Then cook until cheese is completely melted (Approx. 10 to 15 minutes).
  • Allow to set for 5 minutes for the cheese to set. Then serve like a normal pizza.
  • NOTE: Substitutions can be made such as hashbrowns can be added or onions and green peppers. For a little kick, add a little Celantro or fresh ground pepper. Believe me after one taste you will be hooked.

Recipe by Firefighter: Mike Dawson - Lincoln Co. Sheriff Dept.

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BAKED BEANS
 

BAKED BEANS

  • 2 Large cans of Pork and beans.
  • 3 or 4 links of smoked sausage.
  • 1/2 cup brown sugar
  • 4 tablespoons of mustard.
  • 1 teaspoon tobasco sauce (optional)
  • Slice sausage into small sections.
  • Place all ingredients into the slow cooker and let cook 1-1 1/2 hours, so that the sausage will flavor the beans.

Don't let it bubble, just simmer. Goes great with any type of bar-b-qued meat!! ENJOY!!!!!

Recipe by: Melvin Muth - Fort Morgan Fire Department

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PIES
 

Ham Pancake Pie ( serves 6 )
Sweet Potatoes, Apples and Ham under an unusual roof

  • 2 medium sweet potates, peeled and sliced thinly
  • 3 cups diced cooked ham 3 meduium apples, peele, cored, and sliced.
  • 1/2 T.salt
  • 1/4 pepper 3 T. brown sugar
  • 1/4 T. curry powder
  • 1/3 cup water or apple juice
  • 1 cup pancake mix
  • 1 cup milk
  • 1/2 T. dry mustard
  • 2 T. melted butter
  • In 2qt greased baking dish, layer half the potatoes, half the ham, and half the apples.
  • Combine salt, pepper, brown sugar, and curry powder, and sprinkle half the mixture over layers in dish.
  • Repeat the process with remaining potatoes, ham, apples, and brown sugar mixture.
  • Pour water or apple juice over all.
  • Cover dish and bake at 375F. Until sweet potatoes are tender.(about 40 minutes)
  • Beat together pancake mix, milk, mustard and butter.
  • Take casserole from oven when potatoes are done and pour pancake batter over top.
  • Bake 20 minutes more, uncovered, or until pancake is puffed and golden.

Recipe by Firefighter: Leo BFD

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Dump Cobbler

  • 1 stick of butter
  • 2 cups of sugar
  • 1 1/2 cups of flour
  • 2 tsp salt
  • 2 tsp baking powder
  • 1 1/2 cups of milk
  • 2 cans pie ( apple, strawberry, blueberry, cherry or peach )
  • Melt butter in 8" x 16" pan.
  • Mix all ingredients, except pie filling in a bowl.
  • Pour mix into pan with melted butter.
  • Add pie filling spread evenly throughout mix, bake at 350 degrees for approximately 1 hour.

Recipe by Firefighter: Ricky E. George Fort Worth Fire Department

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FIREMANS PAY-DAY PIE

  • 1 Baked Pie Crust
  • 1 Pkg. Cook & Serve Vanilla Pudding
  • 3 Ripe Bananas
  • 1 Small box Whole Strawberries
  • 1 Pint Whipping Cream
  • Cover bottom of crust with Vanilla Pudding.
  • Cover Pudding with sliced Bananas.
  • Cover Bananas with Pudding.
  • Cover Pudding with Strawberries.
  • Cover Strawberries with whipping cream.
  • Put one large Strawberry in the center of the Pie.

Recipe by Firefighter: Milton Rheinlander Station #19 Ft. Worth Fire Dept.

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Chicken Pot Pie

  • 4 Chicken Breast Halves
  • 1 can Cream of Chicken Soup
  • 1 Package (16 oz) Frozen Mixed Veggies
  • 1-1/2 cups Milk
  • 1-1/2 cips Bisquick
  • Boil Chicken Breasts for 30 minutes.
  • Remove from heat and debone.
  • Tear into bite sized pieces.
  • Save the Broth! Grease a large baking dsh ( 9 x 13) with butter.
  • Spread out the chicken.
  • Pour Veggies over and spread out.
  • Mix the soup with 1-1/2 cups of broth and pour over evenly.
  • Mix Bisquick and Milk and pour over evenly. It may appear to sink - don't worry about it!
  • Bake at 350 degrees for 1 hour.
  • Serve and season to taste.

Recipe by Firefighter: Lt. Randy T. Davis - Station 16 Henrico Fire Dept., VA

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EASY PIZZA

  • PREP: 15 min
  • BAKE: 15 min
  • Makes 8 servings
  • Making a crust has never been so quick and easy.
  • 1 1/2 cups Bisquick Original baking mix
  • 1/3 cup very hot water
  • 1 can (8 ounces) pizza sauce
  • 1 package (3 1/2 ounces) sliced pepperoni
  • 1/2 cup sliced fresh mushrooms
  • 1/2 cup chopped bell pepper
  • 1 1/2 cups shredded mozzarella cheese (6 ounces)
  • Heat oven to 450.
  • Grease 12-inch pizza pan.
  • Stir together baking mix and very hot water; beat 20 strokes until soft dough forms.
  • Press dough in pizza pan. Spread pizza sauce over dough.
  • Top with remaining ingredients.
  • Bake 12 to 15 minutes or until crust is golden brown and cheese is bubbly.

Recipe by Firefighter: Brad Pittman, Engineer -Thomson Fire Dept. GA.

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Salsa Pizza with Cheese Crust

  • PREP: 15 min
  • BAKE: 28 min
  • Makes 8 servings
  • Use the jalapeo-flavor process cheese spread if you prefer a spicier crust.
  • 1 pound ground beef
  • 1 1/4 cups thick-and-chunky salsa
  • 2 cups Bisquick Original baking mix
  • 1/4 cup mild salsa-flavor or jalapeo-flavor process cheese spread
  • 1/4 cup hot water
  • 4 medium green onions, sliced (1/2 cup)
  • 1 cup shredded Colby-Monterey Jack cheese (4 ounces)
  • Heat oven to 375=B0.
  • Grease large cookie sheet.
  • Cook beef in 10-inch skillet over medium heat, stirring occasionally, until brown; drain.
  • Stir in salsa; remove from heat.
  • Stir baking mix, cheese spread and hot water until soft dough forms.
  • Turn dough onto surface dusted with baking mix; roll in baking mix to coat. Shape into ball; knead 5 times.
  • Roll into 14-inch circle; place on cookie sheet.
  • Spread beef mixture over crust to within 2 inches of edge.
  • Sprinkle with onions.
  • Fold edge over beef mixture. Sprinkle with cheese.
  • Bake 25 to 28 minutes or until crust is golden brown and cheese is melted.

Recipe by Firefighter: Brad Pittman, Engineer -Thomson Fire Dept. GA.

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Banana Caramel Pie

  • one can caramel
  • one pie crust (homemade or store bought)
  • Two bananas (or if you don't like bananas, make instant chocolate pudding)
  • Whipped topping Nuts of your choice
  • Place sliced bananas(or pudding) in pie crust follow with caramel and top with whipped topping and nuts.
  • Keep refrigerated.
  • To make caramel:
  • Buy sweetened condensed milk in 8 oz. cans and remove labels.
  • Do not open the cans, but make note of the expiration date.
  • Place cans in a large sauce pan and cover with water.
  • Boil the cans, adding water as needed, for four hours.
  • Let the cans cool before using them in pie. Unopened cans do not need to be refrigerated and will be good until the normal expiration date.
  • Notes from experience: Do not open the cans to boil them, unless you want a caramel ceiling.
  • Stay awake at home while boiling the cans if you don't want your local fire department to put out your kitchen.

Recipe by Firefighter: Brian Battenfield - Houston Fire Department

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CAKES
 

NO FROST OATMEAL CAKE

  • 1 1/2 cups of boiling water,
  • 1 tsp. vanilla,
  • 1 cup oatmeal
  • 3/4 tsp. salt,
  • 1 tsp. baking soda,
  • 1/2 cup margarine,
  • 1 cup sugar ,
  • 1 1/2 cup flour,
  • 2 eggs,
  • 1/2 cup choc. chips,
  • 1 cup brown sugar,
  • 1/2 cup chopped nuts,
  • 1 tbs.cocoa
  • Pour boiling water over oatmeal.
  • Add margarine, sugar, brown sugar, and eggs.
  • Add cocoa, vanilla, salt, baking soda, and flour.
  • Pour into grease 9 x 13 pan.
  • Sprinkle chocolate chips and nuts on top.
  • Bake at 350 for 35 - 40 minutes.

Recipe by Firefighter: Brandy MFD

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BROWNIES

  • 2 cup Sugar
  • 1/2 cup Oil
  • 1/4 cup Water
  • 6Tbsp Cocoa
  • 4 Eggs
  • 1tsp Vanilla
  • 1 1/2 cup Flour
  • 1tsp Salt
  • Mix the first 4 ingredients in a sauce pan over med heat stiring until it forms a paste like texture. (don't let this get to hot or you will have to let it cool before adding the eggs.)
  • Take pan off the heat and add the eggs and vanilla.
  • Add the flour and salt and mix well. You can add chopped walnuts and chocolate chips to this if you like those in your brownies.
  • Pour into a greased 9 x 12 cake pan and cook at 350 degrees for 25 to 35 minutes. Don't over cook.
  • Take out of the oven when a tooth pick comes out of the center clean.

Recipe by Firefighter: Chuck Stankosky ....Las Vegas Fire and Rescue

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Grandma's Littl' Applecakes with Vanilla Ice Cream

  • .75 oz. yeast = 20 grams
  • 8.8 oz. milk = 250 grams
  • 5.3 oz. flour= 150 grams
  • 2 oz. hazelnuts= 50 grams
  • 2 oz. raisins= 50 grams
  • 4 pcs. apples
  • 2 large spoons sugar
  • 1 bit salt
  • 4 pcs. eggs bit of butter for baking
  • 2 large spoons sugar
  • 1 bit of cinnamon of top for later
  • 1 Vanilla ice cream ( Haagen Dasz is our favorite)
  • This is how you do it: Put the yeast into the lukewarm milk and dissolve.
  • Give the flour into a bowl put a little hole in the middle of it and fill in the yeast-milk-mix and stir.
  • Peel the apples, take the pips out and cut into small cubes.
  • Put the apples and the rest of the ingredients into the flour and mix everything.
  • Cover the bowl and put it in some dry and warm place for 20 - 30 minutes allow the paste to inflate.
  • When the paste has grown take a spoon and work out small cakes of the paste.
  • Heat up a pan, put in the butter and bake the small cakes.
  • Top the cakes with sugar, cinnamon and ice cream and serve the stuff while it's still hot.

We hope you enjoy it and don't have a call while lunch

Recipe by Firefighter: Tobias Setzer FD Schwabisch Hall Baden-Wurttemburg Germany

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BANANA APPLE BETTY - Serves 6

  • .0.5 teasp. cinnamon
  • 3 cupfulls of soft breadcrumbs
  • 0.75 cup of sugar
  • 0.25 teasp. salt.
  • Slice apples and cut bananas crosswise in 0.52 pieces.
  • Mix sugar, cinnamon and salt with the crumbs.
  • Place alternate layers of crumbs and fruit in a well buttered baking dish, using crumbs for top and bottom layers.
  • Cover baking dish and bake in a moderate oven 160c-180c gas 3 or 4 for 40 minutes.
  • Bake 5 minutes longer or until the crumbs are browned.
  • Serve hot wth cream, custard or fruit sauce.

Recipe by Firefighter: Neil Sanderson...Cumbria Fire Service, England UK (Retired Firefighter)

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OLD TESTAMENT BIBLE CAKE

  • 10oz. 1 Kings chp.
  • 4 v 22, flour.
  • 8oz. Juges chp.
  • 5 v 25, butter.
  • 8oz. Jeremiah chp.
  • 6 v 20, brown sugar.
  • 8oz. Samuel chp.
  • 30 v 12, raisins.
  • 4oz. (2 grown and 2 split) Number chp. 17 v 8, almonds.
  • 1 tablesp. 1 Samuel chp. 14 v 25, honey or syrup.
  • 2 tablesp. Judges chp.
  • 4 v 19, milk 1 teasp. Amos chp.
  • 4 v 5, baking powder.
  • A pinch of Leviticus chp. 2 v 13,
  • salt 3 Jeremiah chp. 17 v 11 eggs. 2 level teasp.
  • 11 Chronicles chp. 9 v 9, ground spice.
  • Sieve flour, salt and ground spice, add 2oz. of ground almonds.
  • Cream together butter and sugar and beat eggs in mixture one at a time.
  • Add honey or syrup, milk and rasins.
  • Add flour, salt and spice. Put into a round cake tin 8" diameter or 7" square tin line with double thickness of greasproof paper.
  • Sprinkle split or flaked almonds on top of cake.
  • Bake 1.75 - 2 hours. 350f.. 180c.. gas mark 4.

Recipe by Firefighter: Neil Sanderson...Cumbria Fire Service, England UK (Retired Firefighter)

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GRANDMA OVERMYER WHITE CAKE

  • 2 ½ cups All purpose flour (shifted)
  • 4 ½ Tsp. Baking Powder
  • 1 ½ Tsp. Salt
  • 1 ¾ Cup of sugar
  • ¾ cup shortening (Crisco all-vegetable shortening)
  • 1 ¼ cup of milk
  • 1 Tsp. Vanilla extract
  • ½ Tsp. Almond extract (optional)
  • 2/3 egg whites
  • Sift dry ingredients together (Flour, baking powder, sugar, salt.
  • Add shortening and Milk and beat 2 minutes.
  • Add 1 Tsp. Vanilla and ½ Tsp. Almond extracts.
  • Add 2/3 egg whites.
  • Beat for another 2 minutes.
  • Grease cake pan before putting batter into pan
  • Bake at 350 F for 30 minutes.
  • When cool, frost with a Butter frosting

Recipe by Firefighter: Lt. Brett J Overmyer - Carmel Fire Department

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Jennifer's " Wacko Cake"

  • 3 cups flour
  • 1/3 cup cocoa
  • 2 cups sugar
  • 1 tsp. Salt
  • 2 tsp. Baking soda
  • 1/2 cup oil
  • 2 tsp. Vinegar
  • 2 tsp. Vanilla
  • 2 cups water
  • Mix above ingredients making a batter.
  • Pour batter into 2 floured loaf pans.
  • Bake at 350 degrees for 1 hour.
  • Great Cake from hall bill items.

Recipe by Firefighter: Captain Brian Sarap - Fire Station #18 Home of "Quicksilver" Fort Worth Fire Department Fort Worth, Texas

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CHOCOLATE MAYONNAISE CAKE

  • 1 CUP FLOUR
  • 1 1/2 CUP SUGAR
  • 1/3 CUP COCOA
  • 2 1/4 tsp. BAKING POWDER
  • 1 1/2 tsp. BAKING SODA
  • 1 1/2 CUP MAYO
  • 1 1/2 CUP WATER
  • 1 1/2 tsp. VANILLA
  • DIRECTIONS: Preheat oven to 350 degrees.
  • Mix all ingredients together with hand mixer for about 2 minutes.
  • Bake 350 degrees for 30 minutes or until toothpick comes out clean.
  • Cool and frost with peanut butter frosting or white frosting.
  • Makes a regular size cake pan or 2- 8 inch round cake pans

Recipe by: Crystal Banks - NYS Fire Academy Montour Falls, New York

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BEEF
 

Pierre Hamburger Hot Dish - Feed 4-6 firefighters

  • 2 lbs ground beef
  • 1 (10 oz ) can cream of potato soup
  • 1 ( 2lb ) pkg frozen hash browns
  • 1 soup can milk 1 ( 16 oz ) can mixed vegetables
  • Salt & pepper to taste
  • 1 ( 10 oz ) can cream of onion soup
  • Preheat oven to 350 degrees.
  • Brown ground beef.
  • Mix all ingredients in a pan or casserole.
  • Bake for 1 hour.

So simple and sooooo good. This casserole is sure to be a family hit. For those that like their food spicy. I suggest you add some crushed pepper, garlic, etc.

Recipe by Firefighter: Dot Gordon Pierre Fire Department

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Chicken Fried Steak

  • Round steak or cube steak (Tenderized)
  • Garlic Powder
  • Onion powder
  • Seasoning salt
  • Black pepper tenderizer, if not tenderized meat milk eggs baking powder vegetable oil
  • Season meat ( round steak of cube steak ). Let sit for three hours.
  • Take six eggs and beat until thoroughly blended.
  • Add milk to eggs and mix together until blended.
  • With a separate bowl, take one bag of flour, big or small depending on how much you are making.
  • Add pepper and seasoning salt to flour.
  • Add a teaspoon of baking powder to make flour stick to meat.
  • Heat the cooking oil. Sprinkle a little into the cooking oil to see if oil is hot. If flour fizzles its ready.
  • Take seasoned meat and dip into batter ( eggs and milk ). Make sure both sides have batter.
  • Then dip into flour until the meat is covered with the flour.
  • Put meat into cooking oil and cook until golden brown. Usually if the meat is done it will float to the top of the pan. Always watch bubbles around the meat. When it slows down its a sign that the meat is ready.

Recipe by Firefighter: Terry D. Hartsfield Captain FW NAS Fire Department

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"C" SHIFT SPECIAL

  • 2- lbs. Ground Beef (Ground Deer tastes better)
  • 1-16 oz. can Rotel (Substitue "Hot" Picante Sauce)
  • 1-16 oz. can Potatoes (Diced)
  • 1-16 oz. can Cilli Beans (If you use Pinto Beans you must add Chilli Powder)
  • 1-8 oz. can Mushrooms (Diced)
  • 1-16oz. can Whole Kernal Corn
  • 2- med. Onions (Sliced into fourths)
  • Cook meat to golden brown, drain grease (prudent heart living, right).
  • Put meat into large pot with all other ingredients.
  • Boil until onions turn clear.
  • Serve with Mexican Cornbread.
  • This recipe will feed 5 or 6 hungry firefighters. If you double the ingredients you can reheat for supper.

Recipe by Firefighter: Joe Dan Morgan -Deputy Fire Chief Miami Fire Department

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ENGINE 8's SLOPPY JOES - Serves 8-10

  • 5lbs. Ground Beef
  • 1 large onion (minced)
  • 2 1/2 cups Ketchup
  • 1/2 cup Mustard
  • 3/4 cup Brown Sugar (dark)
  • 5 tbsp. Lemon Juice
  • 5 tbsp. Cider Vinegar
  • 5 tbsp. Worchestire Sauce
  • 10 tbsp. water
  • Brown Ground beef and onions in large skillet, drain well. In a pan, add the rest of ingredients to make sauce, simmer on low heat.
  • Add ground beef & onions to sauce, stir occasionally.
  • Serve on hamburger buns. Serves

Great with Coleslaw & Fries for a quick dinner before/after that big Fire!

Recipe by Firefighter: John Van Hagen, Technician - Eng. Co. #8 Dist. of Columbia Fire & EMS Dept.

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Quick Cheeseburger Bake

  • PREP: 12 min
  • BAKE: 30 min
  • Makes 8 to 10 servings
  • 1 pound ground beef
  • 3/4 cup chopped onion
  • 1 can (11 ounces) condensed Cheddar cheese soup
  • 1 cup frozen mixed vegetables, if desired
  • 1/4 cup milk
  • 2 cups Bisquick Original baking mix
  • 3/4 cup water
  • 1 cup shredded Cheddar cheese (4 ounces)
  • Heat oven to 400 Generously grease rectangular baking dish, 13 x 9x2 inches.
  • Cook ground beef and onion in 10-inch skillet over medium heat, stirring occasionally, until beef is brown; drain.
  • Stir in soup, vegetables and milk.
  • Stir baking mix and water in baking dish until moistened; spread evenly.
  • Spread beef mixture over batter.
  • Sprinkle with cheese.
  • Bake 30 minutes.

Recipe by Firefighter: Brad Pittman, Engineer -Thomson Fire Dept. GA.

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Alabama Lasagna An Alabama Fire House Special By Bar Kirby

  • One Onion
  • One Bell Pepper
  • Two Pounds of Ground Beef
  • Two Cans of BUSHS baked beans
  • Two Table Spoons of Brown Sugar
  • One 16oz Hunts Original Bar-B-Q
  • One Bag of White Cheese (2 cups)
  • One Bag of Yellow Cheese (2 cups)
  • One Can of Flaky Grans Biscuits
  • Chop the Onion and Bell Pepper in to large chunks.
  • Place in skillet.
  • Crumble Ground beef and brown. Drain.
  • Then place the baked beans, brown sugar, and Bar-B-Q in a large pan.
  • Bring to a Boil.
  • Add Ground Beef Mixture. Bring to boil.
  • Place mixture in baking pan.
  • Place biscuits on top
  • Place in Preheated oven (use the biscuits temp).
  • About half the baking time of the biscuits, take out of oven and add cheese.
  • bake till cheese is melted and a little brown.

Recipe by Firefighter: Bar Kirby - Cherokee County Fire and EMA

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Spare Ribs

  • One rack of pork spare ribs( On sale hopefully )
  • about 3 cups of any type of store brand Bar-b-Q sauce soy sauce,
  • 1/4 cup brown suger,
  • 1/4 cup Worcestershire sauce,
  • 1/4 cup 1 can of beer pepper and salt Instructions
  • Put Bar-b-Q sauce with Soy, Worcestershire, sugar, and beer in a mixing bowl and mix.
  • Take the rack of ribs out and pepper, salt both sides. get the grill good and hot.
  • Place the ribs on the grill and brown both sides quickly. then start brushing on the sauce
  • Slowly cook, trun down fire or close dampers. keep turning and brushing every few minutes. Do this for 45 min.
  • Now cut the rack into single ribs. And place in a Lined ccasserole dish with all the remaining sauce poured on top.
  • put pan in the oven on low for a couple of hours. serve with potato salad, beans, and corn on the cob. yum yum...

Recipe by Firefighter: Steve Cox - El Paso Fire Dept.

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Slow Cook Beef

  • Take 1 large beef butt roast,
  • slit package (cyropack type of package) Pour Italian salad dressing into bag, reseal bag with special multi-purpose tape (duct tape)and let sit for at least 2 hours.
  • After 2 hours take roast out of bag and place into roaster.
  • Set thermostat at 250 degrees.
  • Take Parmesan Italian salad dressing and pour over roast, cover and slow cook.
  • When thermometer reaches 150 degrees it is done at medium to medium well.
  • When roast is done cooking take it out of the roaster and let it stand for 15 minutes.
  • In the mean time take 3 cups of the juice from the roaster and put into sauce pan and add a mixture of cold water and corn starch to make gravy.
  • Heat mixture to a boil then reduce to simmer, stir constantly.
  • When gravy thickens set aside.
  • Cut roast into thin slices. Serve with mashed potatoes, and some veggies.
  • Pour gravy over both the meat and potatoes and enjoy.

Left overs make great roast beef sandwiches for the other shifts to enjoy.

Recipe by Firefighter: Rick Phillips - Washington Township Fire Dept. Lucas County, Toledo Ohio

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Beef Pot Roast

  • Brown roast in spoonful of bacon grease.
  • Pour 1/2 cup cider vinegar over roast, cover and simmer on low heat approx 1-1/2 to 2 hours.
  • Add a quartered onion half way thru cooking.
  • Meanwhile, boil 16 oz bag of extra wide noodles according to package directions, drain.
  • When pot roast is tender and it looks like it's going to start to burn, remove meat to serving plate and add cooked noodles to pot to mingle with the residue and drippings.

Mmmmmmmm good.

Recipe by Firefighter: Todd Hardin FF/Paramedic - Camden Fire and Rescue, Station 2, Camden County GA

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Grilled London Broil

  • Serves 6 people or 4 firefighters
  • 1 1/2 lbs. London Broil Steak
  • 1/3 cup cooking oil
  • 1 teaspoon vinegar
  • 1 small clove garlic, minced salt and pepper
  • Score steak on both sides. Place meat in plastic bag.
  • Combine cooking oil, vinegar, and garlic; pour onto meat.
  • Close bag with multi-purpose tape(Duct Tape).
  • Let meat stand at room temperature for 2 1/2 to 3 hours.
  • Remove meat from marinade and place on pre-heated grill.
  • Grill 5 minutes. Sprinkle with salt and pepper.
  • Turn steak and sprinkle with more salt and pepper.
  • Grill for 5 more minutes for medium rare.
  • Enjoy!!!

Recipe by Firefighter: Todd Green - Saratoga Springs Fire Department, NY

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Salisbury Steaks (Serves 8)

  • 4 - 4.5 lbs of ground beef
  • Fresh Parsley
  • 1 Clove of Garlic
  • 1 Medium Size Yellow Onion Salt and Pepper to taste
  • 1 Cup of Italian Style Bread Crumbs
  • 1/4 Cup of Grated Parmesan Cheese
  • 4 Eggs
  • 1 Can of Mushrooms (Stems and pcs)
  • 2 Tbsp. Olive Oil
  • 2 Jars of Brown Gravy In mixing bowl, combine Ground Beef, Parsley, Garlic, Onion, Salt and Pepper, Bread Crumbs and Grated Cheese.
  • Crack open eggs and mix together. Once mixed up, keep in mind you will need 8 separate pcs.
  • Take some of the mixed up meat (about 1/2 lb.) and flatten.
  • Open the can of mushrooms and take some and place in the middle of the meat.
  • Fold up the meat so that it covers the mushrooms. It looks oval shaped.
  • Repeat this process until the meat is gone.
  • Heat oil up in frying pan and add meat.
  • Brown good on both sides.
  • Once this is done add your brown gravy into the frying pan.
  • Cover and let simmer over medium heat for about 15-20 minutes.
  • This goes good with mashed potatoes and veggies.

Recipe by Firefighter: Jeffrey Alonzo - Saratoga Springs Fire Department, NY

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German Meat Dish for Dinner

  • 1/2 lb. Round Roast or Chip Steak; fine sliced.
  • Pickle;
  • chopped onion;
  • chopped Garlic (either finely chopped or use garlic seasoning)
  • 1 lb of Bacon; chopped raw.
  • Mustard
  • DIRECTIONS:
  • On the slice of meat put raw bacon, chopped onion, chopped pickle, a little garlic and a squirt of mustard.
  • Add seasonings to taste(salt and pepper
  • Roll up the meat and secure with a tooth pick at each end.
  • Place in a roasting pan.
  • You will need about 2 rolls for each firefighter
  • Bake at 350 for about 40 min or until done.
  • Make your own homemade gravy out of the juices on the bottom after cooking.
  • Serve with potatoes and a veggie.

Recipe by Firefighter: Franz Langegger - Addison Township Fire Dept.

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SANDWICH
 

Poor Boy's Sandwich -

  • Van Camps Porking Beans
  • One Onions
  • One Bell Peppers
  • Bacon 2 Lbs Hamburger meat
  • Picante Sauce
  • Bar-B-Cue Sauce
  • Mustard
  • Saute one chopped yellow or white onion and one chopped green bell pepper in butter or margarine.
  • Saute until they are soft. Brown
  • 2 pounds of hamburger meat and pour in with bell peppers and onion.
  • Cook bacon until done.
  • Take bacon and chop to desired size and add it to the onions and bell peppers along with the drippings of bacon grease.
  • Take two large cans of Van Camps porking beans and drain the excess juice from the can.
  • Pour porking beans into baking pan.
  • Add two to three tablespoons of mustard.
  • The key to this recipe is barbeque sauce. My sauce is listed on another recipe.
  • Add my barbeque sauce to the porking beans and stir until mixed.
  • Add onions, bell peppers and bacon to porking beans.
  • Stir until mixed.
  • Add Pace Picante sauce, mild or hot depending on what you like, to porking beans.
  • Bake beans at 350 degrees for 10 minutes.
  • Depending on your oven it may take a shorter time.
  • Check beans after 5 minutes. If the beans have began to bubble stir and let bake for two to three minutes.

Recipe by Firefighter: Terry D. Hartsfield Captain FW NAS Fire Department

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Quick 'n Easy Sloppy Joe Sandwiches

  • 2lb. ground beef
  • 1 bottle Heinz Chili Sauce
  • 1med.size onion
  • 1 med. size Bell Pepper
  • an ounce or two of Louisana hot sauce
  • Finely dice the onion and bell pepper, brown in skillet
  • add and brown the ground beef,
  • pour in the chili sauce and hot sauce and simmer for 10-15 min
  • leave a bag of hamburger buns and a spoon next to the skillet and watch the stuff disapear

Recipe by Firefighter: David Rodgers

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Marge's Steak and Cheese Sandwiches

  • Box of 16 minute steaks
  • 1 large sweet red pepper
  • 1 large onion
  • 1/2 bottle of HEINZ ketchup (family size)
  • 12 slices of American cheese
  • 6 rolls (hard rolls, hoagie buns etc.)
  • Preparation time: 30 minutes.
  • Clean, chop, de-seed peppers and onions.
  • Heat electric frying pan to 350. Toss in peppers and onions.
  • Break steaks into random sized chunks and add to pan. Stir it around a bit and cover.
  • Continue stirring every couple of minutes until steaks are no longer pink.
  • Drain off the grease as necessary.
  • Optional:Once the steak is cooked you can dab them with paper towels to soak up more grease.
  • Reduce the heat a little and add the ketchup. You can also add some chili sauce if you like it with a little kick.
  • Stir it up a bit and cover.
  • Stir it every few minutes, I usually add a little bit of water just to give it some steam. Let it simmer for about 20 minutes.
  • With 5 minutes remaining, slice the rolls and stick them under the broiler on a cookie sheet to get them golden brown.
  • Put the steak on the rolls and top with 2 slices of cheese.
  • For the final step stick them back under the broiler to melt the cheese.

Recipe by Firefighter: John E. Kiehart Jr. - Wm. Walker Hose Co. Mayfield, PA

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CHILI
 

Fort Worth Firehouse Chili -

  • 10 Lbs. meat
  • 1 1/2 Lbs. beef kidney suet
  • ( 4 lbs. for bricking )
  • 10 Lbs. chili blend
  • Salt to taste
  • 10 buds garlic
  • Oregano to taste
  • 3 med. onions
  • 1 T vinegar for game
  • 1 bottle catsup masa harina for thickness
  • Can add 1 pkg of Alarm to 20 Lbs. meat
  • Chop meat into 1/2 inch cubes or coarse grind.
  • Chop suet -- put suet into dry pot.
  • Add onion and garlic.
  • Render fat about 1/2. Add meat and some watter (sic)
  • After it boils, cook about 1 hour and add salt, catsup and about half of chili blend pepper to taste.
  • Cook until meat is tender, 1 to 2 hours, then add rest of chili blend.
  • Use masa like flour for thickening, mix with watter (sic).

Recipe by Firefighter: James D. Noah Retired Battalion Chief Fort Worth Fire Department

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HEARTY CHIPS AND DIP

  • 4 CANS HORMEL CHILI WITH BEANS
  • 1 LARGE STICK OF VELVEETA CHEESE
  • 2 POUNDS OF HAMBURGER
  • 3-4 JALAPENOS TO TASTE
  • 2 CANS OF KIDNEY BEANS DIRECTIONS:
  • WARM UP CHILI TILL BOILING.
  • ADD ALL OF THE VELVEETA CHEESE.
  • BROWN AND DRAIN HAMBURGER AND ADD TO YOUR CHILI AND CHESSE MIX.
  • TAKE YOUR JALAPENOS AND SLICE THEM UP AND ADD TO THE MIX. SIMMER APPROX. 30 MINUTES.
  • FEEDS 4-5 HUNGRY FIREFIGHTERS

Recipe by Firefighter: JON AUGER - SAN LUIS FD AZ

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PUDDING
 

Walker's Wicked Bread Pudding - Feeds 8-10 firefighters

  • 16 slices bread
  • 1 stick butter or margarine,
  • melted 1 tsp vanilla
  • 2 cups white sugar
  • 1 tsp lemon juice
  • 1/4 cup pecans (optional)
  • 1-1/2 tsp cinnamon
  • 1/4 cup raisins (optional)
  • 1 can (12 oz ) evaporated milk
  • 2 eggs
  • Sauce: 1 cup white sugar
  • 1/2 cup margarine
  • 1/4 cup water
  • 1 egg, well beaten
  • 3/4 tsp grated lemon peel
  • 3 Tbsp lemon juice
  • Pudding:
  • Preheat oven to 350 degrees.
  • In a large bowl, break bread into medium-sized pieces.
  • Add vanilla, lemon juice, cinnamon, milk, butter, and sugar.
  • Stir gently until mixed.
  • Add eggs and stir gently.
  • Add pecans and raisins.
  • Bake in a 2 quart casserole 20 minutes or until knife comes out clean.
  • Serve warm with lemon sauce.
  • Sauce: Combine all ingredients in medium saucepan.
  • Heat to boiling over medium heat, stirring constantly.
  • Pour warm sauce over pudding immediately before serving.

Recipe by Firefighter: Ronnie Walker Lawton Fire Department

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Brownie Pudding Pizza

  • 1 package (about 21 oz.) brownie mix
  • 1/2 cup creamy or chucky peanut butter
  • 1 1/2 cup cold milk 1 package (4 oz. size) instant chocolate pudding
  • 1 cup thawed cool-whip
  • 1/4 cup chopped peanuts (optional)
  • chocolate syrup (optional)
  • Prepare brownie mix as directed on package;
  • bake in greased 12-inch pizza pan at 350 degrees for 25 minutes.
  • Cool thoroughly in pan.
  • Transfer to a serving platter (optional).
  • Spread peanut butter over brownie base.
  • Pour milk into shaker cup; add pudding mix.
  • Cover and shake vigorously 1 minute.
  • Let stand until slightly thickened.
  • Pour over brownie.
  • Spread with whipped topping.
  • Refrigerate at least 1 hour.
  • Garnish with peanuts and drizzled chocolate syrup, if desired.
  • Cut into wedges.
  • Makes 12 to 16 servings.

Recipe by Firefighter: Tony Hartman -Dresden Vol. Fire Department Dresden Ohio

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BISCUITS
 

Baking Powder Biscuits -

  • Clabbergirl baking powder salt
  • cooking oil flour ( self rising )
  • milk ( 2% skimmed milk )
  • eggs
  • Grease cookie sheet with Pam or any non-stick spray.
  • Pour two to four cups of self-rising flour into mixing bowl.
  • Add 1/2 teaspoon of salt.
  • Take two to four well beaten eggs and pour into mixing bowl.
  • Add two or more cups of milk into mixing bowl.
  • Add 3/4 of cup cooking oil.
  • Add 4 to 5 tablespoons of Clabbergirl baking powder.
  • Stir all ingredients together to form dough.
  • Add flour or milk to get proper feel of dough.
  • Use a large cutting board of whatever is available to get all air out of dough.
  • Use a small or larger cookie cutter, depending on what size you desire.
  • Place biscuits on well oiled cooking sheet or pan.
  • Bake at 400 degrees for 10 to 20 minutes.
  • Check the bottom of the biscuits to see if they have browned.
  • Depending on your oven these temperatures may vary along with the length of time it takes to bake.

Recipe by Firefighter: Terry D. Hartsfield Captain FW NAS Fire Department Fort Worth, Texas

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SALADS
 

MILTON'S POTATO SALAD

  • 5 lbs. Cooked Potatoes
  • 1 Cup chopped Onions
  • 1 1/2 Cups Celery. (Chopped Fine)
  • 2 Small Pickles (Chopped Fine)
  • 1 Tablespoon Mustard
  • 1 Tablespoon Vinegar
  • 1 Pint Mayonnaise (more or less)
  • 1 Pinch of Garlic Salt
  • Mix well.
  • Add 3 Hard-boiled sliced eggs to top.
  • Sprinkle with Paprika

Recipe by Firefighter: Milton Rheinlander Station #19 Ft. Worth Fire Dept.

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STYLED POTATO SALAD - Serves 8-10

  • 5lb. bag Potatos
  • 1 large Onions (minced)
  • 1/2 Dozen Eggs
  • 3 Stalks of Celery (minced)
  • 2 tbsp. Mustard
  • 1/2 cup Sweet Relish
  • 1/2 cup Mayo
  • 1/4 tsp. Ceyenne Pepper
  • 1/2 tsp. Garlic Powder
  • 1/2 tsp. Salt & Pepper (ea.)
  • Peel and boil Potatos until tender, (approx.25-30min.), let cool and dice into bite-sized cubes.
  • Boil eggs (chopped), add to potatos.
  • Add onions, celery, relish, mustard, mayo, and seasonings.
  • Mix well and let stand in fridge for 15-20min.

Great with Fried Chicken or BBQ Ribs and Mixed Veggies.

Recipe by Firefighter: John Van Hagen - Technician -Engine Co.# 8 District of Columbia Fire & EMS Dept.

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Chief 53 Salad

  • 1-8oz package Rose Brand Chinese Noodles
  • 1 Can Water Chestnuts, chopped
  • 1-2 Cans Shrimp (or Fresh Shrimp)
  • 3 Stalks Celery, chopped
  • 4 Green Onions, chopped
  • 1 Package Uncle Dans Salad Dressing (powder type)
  • Cook Chinese noodles and drain.
  • Mix noodles, chopped water chestnuts, celery, green onions and shrimp.
  • Sprinkle dry Uncle Dans salad dressing on top and mix.
  • Refrigerate overnight.
  • Just before serving you need to mix in 1 cup mayonnaise.
  • (Note: This salad became "Chief 53 Salad", as it is our Fire Chiefs favorite salad

Recipe by Firefighter: Linda Larsen - Snohomish County Fire District #26 Gold Bar, Washington, 98251

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Potato Salad with Corned Beef

  • 2 Pounds red-skinned potatoes,1/2 in. pieces
  • 1/4 cup sweet pickle relish
  • 2 teaspoons distilled white vinegar
  • 1 1/2 teaspoons celery seed
  • 1 1/2 cups diced cooked corned beef
  • 1 cup chopped green onions
  • 1 cup chopped celery
  • 4-6 tablespoons mayonnaise
  • 3 hard-boiled eggs, cut in quarters
  • Cook potatoes in boiling salted water until tender, approx. 10 min. Drain and cool.
  • Mix potatoes, relish, vinegar, and celery seeds, and toss.
  • Mix in rest of ingredients except egg.
  • Add only enough mayonnaise to bind ingredients.
  • Garnish with egg and serve. Serves 6 to 8.

Recipe by Firefighter: Doug Richardson - Boulevard, CA

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PANCAKES
 

FIREHOUSE FLAPJACKS

  • 1 Cup all-purpose Flour
  • 1 Teaspoon Salt
  • 1 Teaspoon Baking Powder
  • 2 Tablespoon Sugar
  • 1 Egg (Beaten)
  • 1 Cup Milk
  • 1 Teaspoon Vanilla Extract
  • 1 Tablespoon Vegetable Oil (Or meat drippings)
  • Mix first four dry ingredients then stir in liquids and Egg.
  • Beat until the batter is smooth. Batter should be about the consistency of thin honey. If necessary, add milk or water in small amounts to thin.
  • Griddle should be very hot. Test with a drop or two of water on the greased surface. The water should dance around while taking about one or two seconds to evaporate.
  • Pour or ladle the batter on the hot griddle surface. When bubbles begin to quit rising (about 45 seconds) flip the flap-jack over and cook about another 30 seconds.
  • Lightly grease griddle between each batch if necessary.
  • Above receipt is enough for 3 servings or 1 hungry Firefighter.

Note: A firehouse Flap-jack should not fall apart when syrup and butter is added.

Recipe by Firefighter: Jim Noah Station #10 Ft. Worth Fire Dept

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BREAD
 

FRIED CORN BREAD

  • 2 cups self rising cornmeal (white preferably)
  • 1/4 cup self rising flour
  • 2 eggs
  • 1-1/2 cups buttermilk
  • 1/2 to 3/4 cup milk
  • 2 jalepeno peppers (fresh)
  • 1 tsp. granulated garlic
  • Mix all contents in bowl Grate jalepenos and add to mixture, should be thin
  • pour about 1/2 cup veg. oil into cast iron skillet and heat until water droplet sizzles in it
  • pour 1/4 cup of mixture at a time
  • fry until edge is dry then flip should make about 20 to 25
  • If you like cheese try adding 1/2 cup of grated pepper jack cheese you may have to thin mixture with a little more milk

Recipe by : Jeff Daniel - SGT/Engineer Engine Co. 17, Augusta-Richmond County Fire Department, Augusta, GA HOME OF THE MASTERS

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Ginger Bread

  • 6oz plain flour
  • 4oz margerine
  • 4oz soft brown sugar
  • 1 egg
  • 1 tablespoon treacle
  • 1 tablespoon syrup
  • 1 teaspoon ginger
  • 1 teaspoon mixed spice
  • 1.5 teaspoon cinnamon
  • 0.25 pint milk and water
  • 1 teaspoon Bi-carbonate of soda
  • Method:- Mix-sugar-margarine-treacle and syrup in a pan..warm through until mixed.
  • Mix all the dry ingredients together and seive into a bowl.
  • Add to pan Beat 1 egg and add.
  • Put bi-carb. into warm milk last thing, add to pan and beat well.
  • The mixture should be a runny consistance.
  • Grease a 7inch tin and line with greaseproof paper.
  • Cook:- 190c for 40 minutes or gas mark 5

Recipe by Retired Firefighter: Cumbria Fire Service, England UK.

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CHEESE
 

Holiday Cheese Ball

  • 2- 8 oz packages of Philly cream cheese
  • 1 oz lemon juice
  • 1 lb shaved ham
  • 6 whole green onions
  • Set out philly cheese to soften at room temp for 1 hour.
  • Dice green onion stalks.
  • Cut about 3/4 ths of the shaved ham into small pieces and mix with other ingredients by hand in a bowl.
  • Shape into a round ball in center of a serving plate.
  • Use the remaining shaved ham and wrap the ball with a thin layer of it.
  • Chill in fridge for overnight and serve with townhouse or similar type crackers.

Recipe by Firefighter: Todd PFVFD

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Fire House Mac-N-Cheese

  • 1-large (food service size) tomato sauce
  • 1-large (food service size) tomato puree
  • 1-large tomato paste
  • 3-green peppers
  • 3-big onions
  • 1-family size tomato soup
  • 5-lbs mastacholi noodles
  • 2-table spoons fennel ( seed if seeds crush it a little)
  • 4 or 5 lbs colby cheese cook onions and peppers until soft and mix with spaghetti sauce (season tomato sauce as you would your spaghetti sauce)
  • add fennel seed and cook for at least three hours, season sauce to taste,
  • pre-heat oven to 350 degrees,
  • cook noodles, when noodles are done drain and in a large pan put a thin layer of sauce, then 2 inches of noodles,
  • cover with a layer of colby cheese then more sauce and continue to layer until pan is full, finishing off with a final layer of colby and topping it off with sauce
  • cook until cheese is melting and serve with garlic bread, this should serve (depending on the people eating it ) about 10-13

Recipe by Firefighter: Tim Collyard - Hibbing Fire Department/Ambulance Service Hibbing Minnesota

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MEATLOAF
 

MILTON'S MEATLOAF

  • 2 lbs. lean Hamburger Meat
  • 1 lb. Pork Sausage
  • 1 Cup Oatmeal
  • 1 Cup Chopped Onions
  • 1 Cup Milk
  • 1 8 oz. can Tomato Sauce
  • 2 Eggs 1 Tablespoon Mustard
  • 1/4 Cup B-B-Q Sauce
  • 1/4 Cup Catsup
  • 1 Pinch Garlic Salt
  • Mix well. Bake at 325 degrees about 1 hour and 15 minutes.
  • For sauce mix 1/2 cup B-B-Q Sauce and 1/2 cup Catsup.

Recipe by Firefighter: Rheinlander Station #19 Ft. Worth Fire Dept.

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BILL'S MOMMA'S MEATLOAF

  • 5lbs. hamburger meat (lean)
  • 1 large white or yellow onion (chopped)
  • 2 bell peppers (chopped)
  • 3 sleeves of saltine crackers (crumbled)
  • 1/2 cup yellow mustard salt and pepper garlic powder
  • Cavender's Greek Seasoning 2 cups ketchup 1 dozen large eggs DIRECTIONS:
  • In a very large bowl, add all ingredients, spice to taste, roll up your sleeves and mix ingredients thoroughly, remember when you were little and played in the mud, mix it that good.
  • Make 8 patties, yes the biggest hamburger patties you have ever seen.
  • Place patties in two large iron skillets and brown for about five minutes on each side, drain grease.
  • Squirt ketchup on top of patties.
  • Cover skillets with heavy duty aluminum foil, make a good seal.
  • Place in a pre-heated 350 degree oven for 30 minutes, remove from oven and spoon out grease (very important that you do this step)
  • Cook for another 30 minutes in oven. They should be done but check one to see if she's cooked through and through.
  • Serve with two family size boxes of mac and cheese, and now for the good part, while the meatloaf is in the oven,
  • in another large skillet fry up 1 pound of bacon till crispy, remove bacon but save the grease
  • Add 2 chopped heads of cabbage to grease and cook till tender, chop bacon and add to cabbage. ENJOY

Recipe by Firefighter: Bill Hart - Conroe Fire Dept. Conroe,TX.

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Scrummy Meat Loaf

  • 1lb. Sausage meat
  • 1lb. Mince meat
  • 1 cup bread crumbs
  • 1 tbsp chopped parsley
  • 1 egg
  • 1/2 cup milk
  • 2 onions
  • 2tsp. curry salt and pepper
  • DIRECTIONS: Mix ingredients together and put into dish and bake for 30 minutes, in moderate oven.
    Pour off surplus liquid and cover with half of the sauce mixture.
  • Bake a further 45 minutes.
  • SAUCE MIXTURE:
  • 1/2 cup water
  • 1/2 cup tomato sauce
  • 1/4 cup worchester sauce
  • 2 tbsp vinger 1/2 cup Brown sugar
  • 25gms butter
  • 2 tbsp lemon juice
  • 1 tsp Instant coffee
  • DIRECTIONS: Bring to the boil and let simmer for 5 minutes.
  • Pour 1/2 over meat and retain rest to serve with meal.

Recipe by Firefighter: michelle Hall - Matamata Volunteer Fire Brigade, New Zealand

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SAUCES
 

Bar-B-Que Sauce

  • Mustard Ketchup
  • Brown Sugar
  • Honey
  • Tomato Sauce
  • Worchester Sauce
  • Soy Sauce Onions
  • Garlic Powder Onion Powder
  • Seasoning Salt Pepper
  • Italian Dressing
  • Maple Syrup
  • Sugar
  • To Get Started - First you add 3 tablespoons of mustard.
  • Turn on the fire or electric oven.
  • Add 1/2 of chopped up yellow onion. Let simmer for two to three minutes.
  • Cover the bottom of pot with ketchup.
  • Put a generous portion of maple syrup. Let it simmer for about two to three minutes.
  • Add tomato sauce, depending on how much you want to make.Two small cans should be enough.
  • Add two tablespoons of honey. Stir all ingredients until mixed.
  • Add soy sauce, about three tablespoons.
  • Add Italian dressing, less than half of a small bottle. Stir all ingredients until mixed together.
  • Add Worchester sauce, four tablespoons.
  • Add all spices in no particular order. Stir until all mixed together.
  • Add brown sugar or cinnamon, which ever you want. You can also use both if so desired. You will need about four tablespoons of each.
  • Add sugar, one to two cups should be enough. If you want it sweeter then, add for desired sweetness.
  • Add one bottle of Kraft Bar-B-Que sauce. The preferred type is Hickory smoked with honey.
  • Let simmer for 30 minutes.
  • Add water for desired thickness.
  • For spiciness add two or three teaspoons of Cheyenne pepper

Recipe by Firefighter: Terry D. Hartsfield Captain FW NAS Fire Department

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Favorite Sweet and Sour Sauce

  • 2 cups packed brown sugar
  • 2 TBS flour
  • ½ cup vinegar
  • ½ cup water
  • 2 TBS soy sauce
  • 1 TBS catsup. In a sauce pan, measure sugar and flour. Stir well.
  • Add Vinegar, water, soy sauce and catsup.
  • Bring to a boil, stirring constantly over medium heat.
  • Can add red food coloring and pineapple to taste.

Recipe by Firefighter: Paul Young -Fargo, North Dakota

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SOUPS
 

Best Potato Soup - Feeds 6-8 people or 4-6 firefighters

  • 4 Cups potatoes, diced but unpeeled
  • 1/4 LB butter
  • 2 Cups finely diced yellow onions
  • 1/2 Cup flour 1 Quart warm water
  • 1/4 Cup chicken bouillon
  • 1 Cup potato flakes
  • 4 Cups half and half
  • 1/2 tsp. Tabasco sauce
  • Salt, Pepper, Garlic powder and Dried Basil to taste
  • Sauté onions in melted butter for 10 minutes in large kettle.
  • Add flour to onions and butter and cook for 5 minutes, stirring until flour is absorbed.
  • In a separate container combine, water, chicken bouillon, potato flakes, and seasonings.
  • Stir until no lumps remain.
  • Add to onion mixture, 1 cup at a time.
  • Add half and half, stirring until smooth and lightly thickened.
  • Reduce heat and simmer for 15 minutes.
  • In a separate pan, the potatoes should be covered with water and brought to a boil, and simmered for 20 minutes.
  • Drain potatoes and add to soup to complete. If too thick for taste, milk may be added to thin down.
  • Serve with chopped green onions and cheese ! sprinkled on top.
  • Cook time approx. 40 minutes

Recipe by Firefighter: Robin Stolarik - Pelican Lake,FD

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Black Eyed Pea Soup- Serves 12

  • 6 cans of black eyed peas
  • 2 cans of beef broth
  • 1 onion (chopped)
  • 1 pack of bacon
  • 3 cans of peeled diced tomatoes
  • Garlic salt ( to taste)
  • In a large part, fry bacon until crisp, remove and crumble and lay aside.
  • Then take and sautee the onions. Leave onions and then add the peas, broth and bacon and tomatoes.
  • Add garlic to taste.
  • Bring to a boil, then reduce heat and simmer for 15 mins.
  • Serve with homemade cornbread. (Enjoy)

Recipe by Firefighter: Danny Story - Rome Fire Department

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Kale Soup

  • 1 - Bunch fresh kale or 1 pkg. frozen kale
  • 1 - Can Progresso red kidney beans
  • 1 - Can Progesso white kidney beans
  • 1 - Pkg. linguica
  • 1 - Pkg. chourico
  • 1 - Beef shank
  • 1 - lb. pkg. stew beef
  • 3 - Diced potatoes
  • 1 - Whole onion Salt and Pepper
  • INSTRUCTIONS In 3/4 filled pan of water cook linguica, chourico, stew beef, and beef shank with onion, salt and pepper to taste for 1 1/2 hours.
  • Add water as needed.
  • Add potatoes and kale.
  • Cook another hour.
  • Stir in kidney beans when done cooking.
  • Allow to sit at least 30 minutes before serving.

Recipe by Firefighter: Michael Gentili -New Bedford, MA. Fire Department

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Hamburger Soup

  • 1 - lb. Ground Beef
  • 1 - Bag Frozen Mixed Vegetables
  • 1 - Pkg. Onion Soup Mix
  • 1 - Can Stewed Tomatoes
  • 1/2 Cup Orzo or Elbow Macaroni
  • 2 - Beef Bouillon Cubes
  • INSTRUCTIONS Brown and drain ground beef.
  • In large pan add all other ingredients along with cooked beef and simmer for 30 minutes.

Recipe by Firefighter: Michael Gentili- New Bedford, MA. Fire Department

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Three Alarm Stew

  • 2 cups of water
  • 2 beef bouillon cubes medium onion, cut in half
  • 2-3 pounds beef (stew meat, cut up)
  • five to six potatoes, peeled and cubed
  • five to six carrots, peeled and cubed
  • salt and pepper to taste
  • Turn crock pot on high
  • place water, bouillon, onion in crock pot while cutting up meat.
  • Add cut up meat.
  • Cook on High a couple of hours.
  • Add carrots and potatoes and salt and pepper to suit your taste.
  • Cook on high until meat falls apart, and vegetables are soft, about four hours or so.
  • Thicken with flour and water mixture (two tablespoons flour, three tablespoons COLD water) if desired.
  • Serve with a loaf of French bread. (parsely, rosemary, and basil spice this one up as well.)

If you leave to go fight a three alarm fire, it won't ruin this..the longer it cooks, the better

Recipe by Firefighter: Amanda Baker - Warren/Wentworth Ambulance Service, Warren, NH

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MANHATTAN CLAM CHOWDER (Serves 8)

  • Armour Salt Pork
  • 2 Tbsp of Olive Oil
  • 1 Medium Size Yellow Onion (Diced)
  • 1 Green Pepper (Chopped)
  • 3 Cloves of Garlic (Diced)
  • 3 Tbsp of Parsley
  • 3 Tbsp of Garlic Powder
  • 3 Tbsp of Fine Black Pepper
  • 3 8 oz. Bottles of Clam Juice
  • 4 Cans of Chopped Clams
  • 1 Lg Can of Hunts Tomato Sauce
  • 1 Lg Can of Diced Tomates in Juice
  • 4 White Potatoes (Cubed)
  • 2 Celery Stalks (diced up)
  • 2 Med Size Carrots (diced up)
  • 1 Bag of Frozen Yellow Corn
  • In a large pot Heat up olive oil and place Salt pork in and cook over medium heat.
  • Once cooked remove salt pork and add the onion, green pepper, celery and carrots to pot.
  • After 2 minutes add in garlic.
  • Once everything is tender put in Diced tomatoes in juice and cook about 5 minutes.
  • Then add clam juice, tomato sauce, potatoes, garlic powder, pepper and parsley.
  • Increase heat and bring to a boil, and continue to let boil for about ten mintes.
  • Lower heat to simmer and add in chopped clams and corn.
  • Let simmer at least 1 hour, stirring occasionaly, before serving. J. Alonzo, Saratoga Springs Fire Department, New York 111

Recipe by Firefighter: J. Alonzo, Saratoga Springs Fire Department, New York

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SEAFOOD CHOWDER (CHOWDER IN NEW ENGLAND!)

  • 3 LBS. HADDOCK
  • 2 LBS. SCALLOPS 2 LBS. SHRIMP 2 LBS. LOBSTER MEAT 1/2 LB. BACON 7 1/2 LBS. POTATOES, PEELED and CUBED I ONION, CHOPPED
  • 4 CUBES CHICKEN BOUILLON
  • 1 TBSP. WORCESTERSHIRE SAUCE
  • 1 TSP. TYME, CRUSHED
  • 1 TSP. BLACK PEPPER
  • 2 QTS. LIGHT CREAM
  • 1 QT. HEAVY CREAM
  • 1/2 - 3/4 GAL. WHOLE MILK
  • 1/2 CUP FLOUR WATER
  • BRING POTATOES TO BOIL WITH ONIONS, BOUILLON, WORCESTERSHIRE SAUCE, TYME and PEPPER UNTIL POTATOES ARE TENDER.
  • COMBINE MILK WITH FLOUR, MIX UNTIL SMOOTH. ADD THIS WITH THE CREAM AND SEAFOOD TO POTATOES (USE SOME OF THE WATER THAT YOU BOILED THE POTATOES IN). YOU MAY HAVE TO ADD MORE FLOUR TO MAKE IT THICKER.
  • BRING THIS TO A BOIL, STIR CONSTANTLY! THEN REDUCE HEAT UNTIL THE FISH FLAKES WITH A FORK.
  • COOK BACON, ADD 1/2 OF THE DRIPPINGS TO THE CHOWDER. CRUMBLE THE BACON AND ADD TO CHOWDER TO TASTE.
  • THIS IS ONE OF THE MORE EXPENSIVE MEALS WE DO, BUT IT'S ONE OF THE FAVORITES! SERVE WITH OYSTER CRACKERS.
  • SERVES 10-12 FIREFIGHTERS

Recipe by Firefighter: LT. STEPHEN HAMILTON -NEWBURYPORT FIRE, NEWBURYPORT MA.

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Green Chicken Enchiladas " Soup style "

  • 1 Whole chicken
  • 1 large onion diced
  • 1 lb. long green chile, roasted, pleeded, and diced white corn tortillas
  • 2 lb. Asadero cheese graded or Montery jack cheese
  • 1 1/2 cup long grain rice
  • 1 8once can of tomato sauce
  • 1 large bay leave
  • 1 teaspoon of basil 1 teaspoon of cumin
  • Boil whole chicken, with bay leaf and basil in large pot. Water level should only be enough to cover chicken completely.
  • Boil until chicken is done and pull chicken out and allow to cool.
  • Strain broth, then put onion, long green chilie, and pepper and salt to taste in pot like a soup, let it start cooking while you peel all meat(no skin) from the chicken and then add it to the soup.
  • Slowly cook soup for about 1/2 hour.
  • Prepare Mexican rice by sauteing rice in oil until lite brown, add in 3 cups of water, can of tomato sauce, cumin, onion, salt, and pepper to taste.
  • Cover and cook until all liquid is gone. Then turn off and keep covered.
  • Fry corn tortillas in oil until firm and set on paper towel.
  • Place one tortillia at a time flat on a plate. Using a straining spoon get a scoop of chicken chile mix and spread on each tortilla, then put a layer of cheese. Repeat for 3 layers, or 4 if your a pig.
  • On the top layer get a spoon and scoop some juice on top of the stack.
  • Now scoop rice around the stack.

Recipe by Firefighter: Steve Cox - El Paso Fire Dept.

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Chunky Vegetable Soup

  • 16 red potatoes, quartered
  • 1 head cabbage, cut into bite-size pieces
  • 4 stalks celery,
  • thickly sliced 2 zucchini, halved lengthwise and thickly sliced
  • 2 yellow squash, quartered lengthwise and thickly sliced
  • 2 cans diced tomatoes, undrained
  • 8 Cups homemade vegetable stock or water
  • 2 onions, chopped
  • 30 baby carrots
  • 1/4 Cup dried oregano
  • 4 bay leaves
  • 4 garlic cloves, minced
  • salt and pepper to taste
  • 2 cans garbanzo beans, undrained
  • 1/4 Cup olive oil
  • In large stockpot, heat oil over medium heat.
  • Add onions, cabbage and garlic.
  • Saute until tender.
  • Add carrots, celery and potatoes.
  • Saute five minutes.
  • Add tomatoes, garbanzos and stock.
  • Simmer 30 minutes.
  • Add zucchini, summer squash, oregano, bay leaf, salt and pepper.
  • Simmer 30 minutes.
  • Serve with bread and a green salad.
  • This is a nutritious soup that is filling without being heavy. It makes a wonderful lunch or late supper. Since it is a soup, it can cook a lot longer if necessary, but is better if the vegetables still have some texture.

Recipe by Firefighter: Dawn Hansen - North Platte Volunteer Fire Department, North Platte, NE

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Cheddar-Potato Bake

  • 1 can (10 3/4 oz) Campbell's Cheddar Cheese Soup
  • 1/3 cup sour cream or plain yogurt
  • 1 green onion, chopped (about 2 Tb)
  • Generous dash pepper
  • 3 cups stiff, seasoned mashed potatoes
  • Directions:
  • In 1 1/2-quart casserole, combine soup, sour cream, onion and pepper. Stir in potatoes.
  • Bake at 350 degrees for 30 minutes or until hot.
  • Makes about 4 cups or 8 servings.
  • VARIATION: In small bowl, combine 1 T. melted margarine or butter, 2 T. dry bread crumbs and 1/4 t. paprika.
  • Sprinkle over potato mixture before baking.
  • VARIATION: In 2-quart saucepan, combine soup, sour cream, onion and pepper. Stir in potatoes. Over low heat on stovetop, heat through, stirring occasionally.

Recipe by Firefighter: Tucker W. Nettles - Georgetown County EMS, Georgetown, SC

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KIELBASA
 

Kielbasa (suasage)

  • Cut into bite size pieces (pre-cooked)
  • Potatoes cut into bite size pieces
  • Corn (canned or frozen)
  • cooking oil
  • salt pepper In a large skillet
  • brown cook the potatoes in hot cooking oil.
  • Cook the corn in a pot of water. Should take about 20 minutes on medium high heat for both.
  • Next add the corn and kielbasa to the potatoes.
  • Season with salt and pepper.
  • Cook the medley for an additional 10-15 minutes until potatoes are cooked through.
  • Serve. Meal is best tasted with ketchup.
  • Serve with dinner rolls

Recipe by Firefighter: Rhett Fleitz Roanoke City Fire-EMS

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Kielbasa and cheesy potatoes

  • Hillshire farms cheddarwurst
  • 4 to 5 potatoes
  • 1 medium onion
  • shredded velveeta cheese
  • montreal steak
  • seaoning
  • cut cheddarwurst into cubes and fry in pan to remove grease.
  • Cube potatoes and fry until done and browned.
  • Dice onion and add to potatoes.
  • Combine cheddarwurst and potatoes in one pan and cover with cheese.
  • Use montreal seasoning to season to taste.

Recipe by Firefighter: Mike Kline, Franklin Fire Department, Franklin PA.

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After Dinner Surprise

  • 1 pound Kielbasa diced
  • 1-15oz. can Kidney beans
  • 3/4 teaspoon chopped garlic
  • DIRECTIONS:
  • Brown the meat in a skillet and add the beans with the juice and the garlic.
  • Simmer for 15 minutes
  • Mash some of the beans to thicken.
  • Salt and pepper to taste.
  • Serve with Hot garlic bread and a salad.
  • Beware if ensuing GAS.
  • Serving: Multiply this times the number to be served.

Recipe by Firefighter: Dave Crane - Indian Rocks F.D. Pinellas County, FL

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Veal - Chicken Cutlets
 

Veal or Chicken Cutlets

  • Chicken Breasts or veal cut into thin slices
  • Bread Crumbs
  • Beaten Eggs
  • Salt & Pepper to taste
  • Olive Oil
  • INSTRUCTIONS Coat chicken or veal with bread crumbs, salt & pepper to taste.
  • Refrigerate for 1 hour.
  • Heat olive oil in large skillet.
  • Dip chicken or veal into beaten egg and drain.
  • Fry in oil until golden brown.
  • If using as “Chicken or Veal Parmigiana”: Place the fried cutlets into a backing dish.
  • Top with tomatoe sauce.
  • Sprinkle on shredded Mozzorella cheese.
  • Bake at 350 degrees for 30 minutes.

Recipe by Firefighter: Rhett Fleitz Roanoke City Fire-EMS

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EGGS
 

Eggs Water Flow Alarm - Serves 8

  • 2 - bag of frozen potatoes O'brien (or regular frozen potatoes)
  • 1 - 24oz Montery Jack Cheese (or your favorite cheese)
  • 4 - Tomatoes
  • 16- eggs
  • 1 - 1/2 cup crushed red pepper
  • 12- bacon strips
  • Cook bacon seperately in microwave ~5 strips at a time at 5 1/2 mins or until crispy.
  • Fry potatoes in large deep skillet until slightly brown.
  • Add crushed red pepper.
  • Add freshly diced tomatoes on top of potatoes
  • . Add freshly grated cheese on top of tomatoes.
  • Crush and add bacon bits to tp of cheese.
  • Add eggs, one at a time, to top of cheese/bacon following the rim of the skillet.
  • Cover with med heat. The eggs will cook from the steam generated.

Recipe by Firefighter: Tim Gardner - FF/Paramedic Henderson Fire Department,Station 91, Henderson Nevada

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Eggs Tamper Alarm - Serves 4

  • 1 - bag of frozen potatoes O'brien (or regular frozen potatoes)
  • 1 - 12oz Montery Jack Cheese (or your favorite cheese)
  • 2 - Tomatoes 8 - eggs
  • Fry potatoes in med/large deep skillet until slightly brown.
  • Add freshly diced tomatoes on top of potatoes.
  • Add freshly grated cheese on top of tomatoes.
  • Add eggs, one at a time, to top of cheese following the rim of the skillet.
  • Cover with med heat. The eggs will cook from the steam generated.

Recipe by Firefighter: Tim Gardner - FF/Paramedic Henderson Fire Department,Station 91, Henderson Nevada

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Breakfast Rollups (Taquitos)

  • 1 package flour tortillas--small ones
  • 1 dozen eggs
  • 1 lb. Pork Sausage (J.C. Potter-hot is best 'cause its made in Oklahoma ya'll)
  • 2 med. size potatoes very finely diced (frozen diced potatoes or hash browns may be substituted)
  • 1 8oz. package of Kraft Mexican
  • 4 Cheese or Colby/Monterey Jack
  • 1 Jar of your favorite Picante Sauce
  • 1/2 cup milk or cream
  • Brown diced
  • potatoes or hash browns salt and pepper to taste. Brown sausage, breaking it up into very small pieces.
  • Drain grease from potatoes and sausage.
  • Place them in a bowl with lots of paper towels under them to absorb excess grease.
  • Scramble eggs with with 1/2 cup milk and salt and pepper to taste. Scramble eggs in skillet large enough to hold all other ingredients. Use butter or margarine(1/4 stick or less) to cook eggs.
  • When eggs are about 3/4 solid pour in sausage and potatoes.
  • Fold the mixture together and finish cooking until eggs are firm.
  • Cover and keep warm ! until served.
  • Place tortillas on microwave safe plate.
  • Cover with inverted plate of same size.
  • Microwave for 1 to 1 1/2 minutes.
  • Put egg, sausage, potato mixture on tortilla. (not too much or you can't roll it up)
  • Sprinkle cheese on filling. Add Picante to taste. Roll 'em up. (moisten the edge with Picante to seal it like an envelope) Yo Quiero Firehouse Rollup!

Recipe by Firefighter: Lt. Randy Britton -Lawton Fire Dept. Lawton, Oklahoma

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FISH
 

Shrimp Stew

  • 2 Lbs Medium Shrimp Dressed and Deveined
  • 3 Lbs Onions Diced into small pieces
  • 5 Lbs Potatos
  • Cut into 1 inch cubes
  • 1 Lb Bacon Cut into 1 inch strips
  • 1 Lb Carrots Cut into small pieces
  • Salt, Black and Red Pepper In a large pot
  • layer Potatos, Carrots, Bacon and Onions.
  • Season with Salt and Black Pepper.
  • Fill pot with water to within 3 inches of top of mixture.
  • Place on burner at medium heat until boiling.
  • Check to see when done.
  • Reduce heat to low and add Shrimp.
  • Cook an additional 10 minutes...DO NOT STIR!
  • Add Red Pepper to taste.
  • Serve with Garlic Bread.

Recipe by Firefighter: Lt. Bucky Foell - Greenville Fire Rescue, Greenville, NC

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Tommy's Brooklyn Style Stuffed Filet - Serves 5

  • 5 Flounder, Lemon Sole,or any large boneless filet.
  • 3/4 lb med shrimp, shelled and divined,cut in half.
  • 3 medium shallots or 1 medium onion.
  • 3 cups celery, medium dice.
  • 2 cups fresh mushroom diced.
  • 1 1/2 cups carrot shredded.
  • 1 small clove garlic.
  • 1/2 stick butter
  • heavy cream to cover all
  • bread crumbs
  • Old Bay Seasoning
  • Lemon
  • Salt and lemon pepper(if available, if not use regular). fresh parsley
  • Saute garlic, onion, celery until just softened
  • add mushroom and carrot do the same
  • add shrimp until just cooked
  • cover w/heavy cream and bring to a boil then take off heat.
  • Fold in bread crumbs to gain desired texture(small amount at a time).
  • Place fillets on a greased baking dish w/a large amount of the mix on 1 side and fold other side over itself.
  • Secure w/ toothpick w/ lemon sliced and parsley on top.
  • Season w/ Salt and pepper and Old Bay and cook in preheated oven at 350-375 for 20 minutes or so or until fish is flaky.
  • Serve w/ a wild rice pilaf,vegetable of choice and nice warm flaky biscuits.

The men should love the stuffing on its own, so guard it until cooking time!!!

Recipe by Firefighter: Tom Casatelli - Engine Co. 226 , Brooklyn, New York City Fire Depertament

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Southern Style Fried Fish Fish Fillets (crappie,bass,walleye,etc.)

  • Yellow Corn Meal Flour Cooking Oil (canola, corn, etc,)
  • Salt and Pepper
  • Milk or half and half
  • Thaw fillets in water. Be sure to keep them cold after thawing begins.
  • Put 1 tbsp. of salt in water with thawed fish and turn them so they will all be exposed to the salt water.
  • Leave them in the salt solution for about 10 min.
  • Put enoughoil in pan, pot, or deep fat fryer to completely submerge fillets
  • . Heat oil until it smokes lightly. Keep lid very handy in case it ignites.
  • Keep fire extinguisher nearby as well. BE CAREFUL NOT TO SPLATTER GREASE OUT OF CONTAINER.
  • Drain salt water from fish and replace with milk or mixture of milk and half and half.
  • Mix 1 heaping tbsp. of flour with a whole container of yellow corn meal. The ratio is about 25 to 1.
  • Take fillets, one at a time, out of milk and let drip for just a second or two.
  • Place them in the cornmeal and roll them around until covered.! You may wish to salt and pepper them to taste at this point. Remember they have some salt already in the flesh.
  • Place them in hot oil immediately. If the oil is hot enough they will be lightly browned in about two to three minutes.
  • Cook several fillets at a time, just so they don't crowd each other and pin some of them to the bottom of pan.
  • When golden brown, take them out of oil with tongs and place them on several layers of paper towels. The paper towels will wick away a lot more oil than just letting the drain on a screen.
  • Serve with hushpuppies, cole slaw, baked beans, potato salad, or whatever else you like. Tartar sauce, especially home made is good on them. Obviously you must be careful when cooking in this manner and take the precautions I advised.

Recipe by Firefighter: Lt. Randy Britton -Lawton Fire Department Lawton, Oklahoma

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SHRIMP CREOLE

  • 2 tbls. margarine
  • 1 green pepper, diced
  • 2 stalks celery, thinly sliced
  • 1 onion- chopped
  • 1/2 tsp. oregano
  • 2 garlic cloves, minced
  • 1/2 tsp. cayenne pepper
  • 1 1/2 cups tomato juice
  • 1 tbls. cornstarch
  • 1 lb salad shrimp
  • 4 cups white rice- cooked In skillet over medium heat, melt margarine.
  • Cook green pepper, celery, onion, oregano, garlic and cayenne pepper until tender/crisp, stirring often.
  • Add 1 cup tomato juice.
  • Heat to boiling.
  • Reduce heat to low and cover.
  • Cook 5 minutes, stirring occasionally.
  • In a small bowl, stir together cornstarch and remaining tomato juice until smooth. Increase heat to medium.
  • Add cornstarch mixture and shrimp to vegetable mixture.
  • Cook until mixture boils and thickens and shrimp turn opaque pink, stirring constantly.
  • Serve over rice.
  • 4 servings

This a seafood main dish

Recipe by Firefighter: Johneen Castle - Alexandria-St.Albans Township Fire Dept. Alexandria, OH

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Salmon poached in white wine with capers and dill mmmmmmgood!

  • 350degree oven
  • 2lbs. fresh salmon (fillets}
  • 1/2 cup dry white wine
  • 1/8 cup capers {with juice}
  • 1 1/2 tsp. fresh dill weed {dry will due}
  • 1 fresh lime {juice only} fresh pepper **see foot note for sauce Directions:
  • Place salmon in shallow baking dish.
  • Place capers, dill and lime juice on top of salmon.
  • Add wine to pan basting salmon lightly as you pour in.
  • Lightly pepper and cover .
  • Bake in oven for 20 to 25 minutes depending on size of fillets.
  • **sauce 1 package dry bearnaise sauce {knorr is best}
  • 1 fresh lime {juiced}
  • 2 tbsp. dry dill weed Make sauce according to directions, add dill and thicken.
  • Take off heat and add lime juice.
  • Pour over salmon and hope the alarms don't go off.
  • ENJOY!

Recipe by Firefighter: Robert Kent - North Pender Island, Canada

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Truck Luck (Shrimp and Stuff)

  • In a large kettle, heat a couple tablespoons of olive oi
  • when hot, add garlic.
  • While waiting for garlic to turn toasty brown, get a pot going for a pasta of your choice
  • My boys prefer Linguini.
  • When garlic is ready, add sundried tomatoes, artichoke hearts, green olives with pimentoes, broccoli, fresh parsley and fresh oregano.
  • Let this simmer (covered) for about 45 to 60 minutes.
  • Peel and clean the shrimp. Add shrimp about 30 minutes into the simmer.
  • By now , have your pasta done and drained.
  • When everything is ready, toss shrimp and veggies with pasta and drizzle olive oil on top of creation.
  • Serve with Garlic bread.
  • Enjoy... There are no amounts given for this recipe....make as much or as little as you like...let me suggest that you make more than you plan for because they will come back for more

Recipe by Firefighter: Willy Thompson, Truck 1 - Teaneck FD, Teaneck, NJ

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Seafood Recipe

  • 1 gallon water
  • 2 3-ounce packages of crab
  • boil 1/3 cup salt,(more or less can be used)
  • 1/4 cup of hot sauce, (more or less can be used)
  • 1 lemon cut into quarters
  • 5 medium sized onions ,peeled
  • 1 1/2 pounds of small red potatoes
  • 4-5 ears of corn, cut into 3 inch pieces
  • 3 pounds crawfish1
  • 1 pound unpeeled shrimp
  • 1 pound Kielbasa , cut into 2 inch pieces.
  • In very large saucepot with removable wire basket heat water, crab boil, salt, hot sauce and lemon, to a boil.
  • Add onions and potatoes and bring to a boil.
  • Reduce heat, to low, cover and let simmer for 20 min, or until onions and potatoes are tender.
  • Carefully remove onions and potatoes.
  • Add corn, crawfish, shrimp and Kielbasa to the boiling mixture.
  • Reduce heat to low ,and let simmer 5-8 minutes until crawfish are tender.
  • Carefully remove.
  • To serve: Arrange everything on a large platter and enjoy.
  • Great with corn bread and iced tea.

Recipe by Firefighter: Steve Varlas - City of North Charleston Fire Dept. South Carolina

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Elfio's Special Shrimp and Pasta

  • 1 stick of butter
  • 1 clove of garlic, finely chopped
  • 1 dozen fresh mushrooms, sliced
  • 1 pound cooked peeled shrimp
  • 1 cup of freshly grated Romano cheese
  • 1 pound of linguini, vermicelli or angel hair pasta
  • DIRECTIONS
  • In a wok, melt the stick of butter, then add the garlic, mushrooms and shrimp, turn down and let it simmer slowly while the pasta is cooking.
  • After draining the pasta, add the Romano cheese, shrimp, garlic and mushrooms and toss.
  • This will serve four people.

Recipe by Firefighter: Ron Ayotte aka Lieutenant Gonzo - Marlborough Fire Department, Marlborough, MA

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Grilled Shrimp Ka-bobs

  • 2 Lb. of Jumbo shrimp (peeled and cleaned)
  • 2 green bell peppers
  • 2 medium onions
  • 1/3 C. olive oil
  • 1/3 C. fresh lime juice
  • 5-6 cloves of garlic, minced
  • 1 ½ tsp. Salt
  • ½ tsp. Paprika
  • 1/4 tsp. Pepper
  • DIRECTIONS: Combine oil, garlic, lime juice, salt, paprika and pepper, mix well.
  • Marinate cleaned shrimp in this mixture and refrigerate at least 30 minutes but not more than 3 hours.
  • Place shrimp on skewer alternating with wedges of bell pepper and onion wedges.
  • Place on hot grill for approx. 8 minutes.
  • serves 6-8 depending on shrimp size.

Recipe by Firefighter: Robert Mikel II - San Antonio FD, San Antonio TX.

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FRITATTA
 

BREAKFAST FRITATTA

  • To start you will need at least one cast iron skillet in order for this recipe to be successful.
  • Ingredients needed: 2 Tbsp of Olive Oil
  • 1 Small Yellow Onion (diced)
  • 1 Small Green Pepper (diced)
  • 2 White Potatoes (cubed small)
  • 2 Sweet Italian Sauage links cut up
  • 1 Dozen of Eggs
  • 1/4 Cup Milk
  • 3 Tbsp of Grated Parmesean Cheese
  • 2 Tbsp Parsley
  • 2 Tbsp Garlic Powder
  • 1 Tbsp Fine Black Pepper
  • Italian Style Bread Crumbs
  • Preheat oven to 350.
  • Heat Olive oil in skillet and then add onion, pepper potatoes and sausage. Also sprinkle in garlic powder, parsley and pepper.
  • Cover and Cook over medium heat stirring occasionally for about 10 minutes or until potatoes are 3/4 cooked.
  • In a mixing bowl beat the dozen eggs adding in milk.
  • Pour the egg mixture into the skillet.
  • Add in the grated cheese at this point.
  • Go along the edges with a spatula to keep the eggs from sticking to the side and letting the uncooked eggs from the middle drain over to the sides.
  • This is similar to an omelette. When most of the egg has drained over cover the top with bread crumbs and place skillet in over for a 1/2 hour or until top is browned.
  • Remove and cut into 4 large pcs. You can cut into smaller pcs if needed.

Recipe by Firefighter: J. Alonzo - Saratoga Springs Fire Department, New York 111

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DESSERTS
 

Peanut Butter Cup Dessert

  • 2 sticks of margarine (1 cup)
  • 2 2/3 cups powdered sugar
  • 1 cup creamy peanut butter
  • 1 package grahm crackers
  • 1 12oz package of chocolate chips
  • Crush grahm crackers mix with powdered sugar.
  • Melt margarine and peanut butter in microwave approx 1 1/2 minutes on high.
  • Mix that with grahm crackers and powdered sugar and press into a 9 x 13 cake pan.
  • Melt chocolate chips and spread on top.
  • Cut into 20 squares.

Tastes just like peanut butter cups

Recipe by Firefighter: Lance Seastrand - Calamus Volunteer Fire Dept. Calamus, IA

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Chocolate Fudge Nanaimo Bars

  • Bottom Layer:
  • 1/2 cup butter or margarine - melted
  • 5 tbsp. sugar 5 tbsp. cocoa
  • 1 tsp vanilla
  • 1 egg, unbeaten
  • 2 cups graham wafer crumbs
  • 1 cup coconut 1/2 cup walnuts
  • DIRECTIONS:
  • Melt butter/margarine then add in order sugar, cocoa, vanilla, and the egg. Stir until a custard constituency.
  • Add crumbs, coconut, and walnuts.
  • Press into a 9x12 inch ungreased pan.
  • Layer 2: INGREDIENTS: 2/3 cup evaporated milk
  • 1/2 tsp salt
  • 1 1/2 cups semisweet chocolate chips
  • 1 2/3 cups sugar
  • 1 1/2 cups diced or miniature marshmallows
  • 1 tsp vanilla
  • DIRECTIONS:
  • Mix milk, sugar, and salt. Boil over medium heat, stirring constantly for 5 minutes ( time when mixture starts to boil).
  • Remove from heat, stir in marshmallows and chocolate chips. Stir until melted. Add vanilla.
  • Pour over bottom layer and chill till firm.
  • Layer 3: INGREDIENTS:
  • 4 tbsp. butter
  • 3 tbsp. milk
  • 2 tbsp. vanilla custard powder
  • 2 cups icing sugar
  • DIRECTIONS:
  • Cream butter.
  • Combine milk and powder and add to butter. Mix in sugar.
  • Spread over layer 2 and allow to harden in fridge, about 1 hour.
  • Top Layer:
  • INGREDIENTS: 4 oz. semisweet chocolate
  • 1 tbsp. butter
  • DIRECTIONS:
  • Melt chocolate and butter and mix together.
  • Pour over layer 3.
  • Chill til firm then cut into squares/bars.
  • For those that would like just regular Nanaimo Bars do not add Layer 2. If you would like just fudge, just use Layer 2.

Recipe by Firefighter: Michael Templeton - Nordegg Volunteer Fire-Rescue-EMS

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SNACKS
 

Border Bullets - For Those Who Like it "HOT"

  • 12 large jalapenos or how ever many you want to make.
  • Cut the tip or small end off of the jalapenos leaving the stem on the other end.
  • hollow the jalapenos. ( we use a potato peeler )
  • Fill jalapenos with cream cheese.
  • wrap jalapenos with bacon holding bacon in place with toothpicks.
  • Broil in oven until bacon is to your liking.
  • remove, let cool and eat.

Recipe by Firefighter: Phil Burrow - Alva Fire Department, Alva Oklahoma

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SALSA
 

West Texas Salsa

  • 2 15oz. cans stewed tomatoes
  • 8 Jalapeno peppers
  • 4 med green onions
  • 1/4 c. minced cilantro
  • 2 cloves finely minced garlic
  • 3 Tbsp. lemon juice salt and pepper to taste
  • Blend all ingredients together.
  • Vary ingredient amounts and how long you blend them to suit.

The exact method varies from station to station here in Midland and is the subject of much debate during morning salsa break (in place of coffe break). You can also substitute tomatoes just thrown on the grill until the skin is charred, and some folks prefer a little dried powdered garlic or garlic salt to fresh.

Recipe by Firefighter: Captain Dan Friday -City of Midland Fire Dept., TX

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Really Hot Salsa

  • 12 medium tomatoes
  • 3 Cups Yellow Onion
  • 1 Cup of white vinegar
  • 4 TB sugar
  • 3 cloves of garlic
  • 1 green Pepper
  • 1 red pepper
  • 6-10 jalapenos
  • 6 serrano peppers
  • 4 habaneros (if your gutsy)
  • Blanch tomatoes in boiling water until skins wrinkle.
  • Peal and smash, put in large pot. Dice and add onions and peppers. Make sure you wear rubber gloves while you dice the peppers.
  • Add remaining ingredients.
  • Cook for about 8-10 hours until just about half of liquid remains.

This is a great salsa for keeping warm in the winter. The secret is to cook it down all the way. Recipe can be double or tripled. I can the salsa and bring a jar every tour of duty. Try to use fresh veggies if you can. I grow most of mine in the garden.

Recipe by Firefighter: Paul Young -Fargo, North Dakota

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Mexican Salsa

  • 1 Large can diced tomatoes (1LB size)
  • 6 to 10 jalapeno's
  • 1/4 cup cilantro'
  • 1/2 small onion
  • Salt Pepper Garlic powder
  • Boil jalapeno's in water until you notice a change in color, then pull chilies out of water and cut the stems off chilies
  • Place tomato, cilantro, onion, jalapanos, and spices in blender.
  • Blend until soupy.
  • Done. Now dip with a tortilla chip...

Recipe by Firefighter: Steve Cox -El Paso Fire Dept

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"Smoking Salsa"

  • " 6-8 medium tomatoes
  • 8-10 hot jalapenos
  • 1 large onion
  • 8-10 oz. black olives
  • 6 oz. white vinegar
  • 1/2 teaspoon salt
  • 1 bag tortilla chips In large bowl, add chopped tomatoes, salt, and vinegar.
  • Chop onion and black olives and add to bowl.
  • Chop and add jalapenos one by one until desired taste is met.
  • Serve with chips and beverage.

Recipe by Firefighter: Derrick Olsen - El Paso Fire Department, El Paso Texas

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Arson Salsa

  • 2 Large tomatos
  • 1 medium/large purple onion
  • 4 garlic cloves
  • 2 medium jalepeno peppers
  • 6-8 cilantro sprigs
  • 1 lemon
  • Chop all ingredients, except the lemon, in a food processor or chopper.
  • Squeeze the juice of the lemon into the mix.
  • Stir the lemon juice into the mix.
  • Add salt to taste.

Recipe by Firefighter: Craig Walker - Lafayette Airport FD

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POTATOES
 

Heart Attack Potatoes (HAPs)

  • 5 pounds of potatoes
  • 1 large tub of sour cream
  • 1 brick of cream cheese
  • 1/2 to 1 stick of real butter
  • Paprika Black Pepper Lawry's Seasoned Salt
  • Peel and boil the taters, just like you were making mashed taters.
  • When they have reached the desired softness, drain the water, mix in the sour cream, cream cheese, and 1/4 to 1/2 the stick of butter, along with some salt and pepper.
  • Mash or whip the mixture.
  • Place the mixture in a 9 x 13 pan, cover with foil, and bake in the oven for 45 minutes.
  • Take out the taters after 45 minutes, and rub the rest of the butter over the top, spreading it evenly until it melts.
  • Add some Lawry's and Paprika for a little color, and then place back in the oven, uncovered, for another 15 minutes or so. Careful! They're piping hot!!!
  • Serves 8 firefighters.
  • You can use some leftover juice from the loaf to make gravy.

Recipe by Firefighter: Tim Linke - Local 644 Lincoln, NE

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TWICE BAKED POTATOES

  • 5lbs. peeled and chopped Potatoes for boiling
  • 16 oz sour cream butter, as much as it takes one pound fried bacon chopped
  • 1 yellow onion chopped
  • 1 pound grated colby cheese
  • DIRECTIONS:
  • Boil potatoes in salted water till done Drain and place potatoes in a large mixing bowl
  • Add butter till they turn yellow, then add some more.
  • Add sour cream, bacon, onion (if you don't like your onions crunchy, skilletize them to your liking)
  • Mix well and place in a large enough pan to hold it all, cover with cheese and place in 350 oven until cheese melts, about 6 to 8 minutes.

Recipe by Firefighter: Bill Hart - Conroe Fire Dept. Conroe, TX.

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TURKEY
 

Barbecued Turkey Bake

  • PREP: 15 min
  • BAKE: 30 min
  • Makes 6 servings
  • 1 1/2 cups cut-up cooked turkey
  • 1/3 cup chili sauce
  • 2 tablespoons honey
  • 1 teaspoon soy sauce
  • 1/4 teaspoon red pepper sauce
  • 1 small onion, sliced and separated into rings
  • 1 1/2 cups Bisquick Original baking mix
  • 1/3 cup cold water
  • 1 cup shredded mozzarella cheese (4 ounces)
  • Heat oven to 375. Stir together turkey, chili sauce, honey, soy sauce, pepper sauce and onion; set aside.
  • Stir baking mix and cold water until dough forms; beat 20 strokes. Pat dough into rectangle, 12 x 6 inches, on ungreased cookie sheet with hands dusted with baking mix; pinch edge, forming 1/2-inch rim.
  • Spoon turkey mixture onto dough.
  • Bake 25 to 30 minutes or until edge of crust is light brown.
  • Immediately sprinkle with cheese.

Recipe by Firefighter: Brad Pittman, Engineer -Thomson Fire Dept. GA.

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STUFFING
 

Corn Bread Stuffing

  • Corn bread...make two big pans full Stale Bread
  • six slices Eggs
  • 4 boiled cut up,
  • 3 Raw Parsley
  • 1/4 cup Green Onion 4 or 5 cut up fine
  • Celery 4 or 5 cut up fine
  • 1 large Green pepper cut up fine
  • 1 Large onion cut up fine
  • giblets pepper and salt to taste
  • Place onion, celery, and green pepper in a medium sauté pan with some olive oil and cook with the giblets until onions appear clear.
  • In a large mixing bowl put the corn bread and stale bread in and mash up with your hands.
  • place the green onion, boiled eggs, pepper, salt, and parsley with corn bread and mix.
  • now add the sauté mixer to the bowl. ( Note. if your like giblets cut them up after you cook them and also add to the bowl. )
  • Now you add the raw eggs and mix up the stuffing, you can add a little water to it so you can get the stuffing to a wet mix but not too much. You want it soft but not runny. You can put some of the stuffing in your turkey and put the rest in a pan and bake covered for 1 1/2 hour at 350 and then take off the cover and bake until the top is brown. Also you can add some dripping from the bird when you uncover. enjoy.

Recipe by Firefighter: Steve Cox , El Paso Fire Dept.

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VEGETARIAN
 

Gonzo's Conflagration Stir Fry

  • This can be done as a vegetarian dish or with meat.
  • two large onions
  • two large green peppers
  • two large red peppers
  • two large yellow peppers
  • two to three jalapeno and/or habanero peppers (they add the heat!!!)
  • two large tomatoes
  • 1 russet potato
  • 1 cup of fresh mushrooms
  • 1/2 cup pea pods
  • 3 tablespoons of olive oil or half a stick of butter/margarine
  • Prepare the veggies by peeling the onion and slicing it into rings, then core the red, green and yellow peppers and cut them into rings.
  • Cut the jalapeno and/or habanero peppers,
  • slice the mushrooms and the tomatoes. wash the potato, >leaving the skin on and slice thinly.
  • In wok, heat up the olive oil, butter/margarine and add the onions, red green and yellow peppers, potato, pea pods and mushrooms.
  • Saute them until the onions appear to be translucent.
  • Add the jalapenos/habaneros and the tomatoes and continue cooking for another three to four ! minutes.
  • If you want to add meat, saute it in fry pan then add it to the veggies in the wok.
  • Shrimp, chicken and beef all go well with this.
  • If you don't want it conflagration spicy, just eliminate the jalapeno/habanero peppers.

Serves four.

Recipe by Firefighter: Ron Ayotte aka Lieutenant Gonzo - Marlborough Fire Department, Marlborough, MA

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Sauerkraut
 

Ladder 24 Sauerkraut/Rueben Mets

  • This is pretty simple, but in a house full of German Catholics we have it quite often for lunch. Needs:
  • Hot Dog Buns - 2 per man
  • Hot Mets - 2 per man or Mild Mets - 2 per man
  • Thousand Island Dressing
  • one 12 oz bottle Fresh Sauerkraut (no canned stuff please)
  • 1 bag for each dozen mets Swiss Cheese - sliced 1/2 slice per met
  • Heat the mets and sauerkraut on top of the stove, mets in a skillet, Sauerkraut in a saucepan.
  • Once the mets and Sauerkraut are hot, put a met on a bun, squirt in some thousand island, put on a lot of Sauerkraut, lay a half slice of swiss on top.
  • Put all assembled kraut/mets on a baking sheet and place in oven at 350 degrees for ten to fifteen minutes to melt the cheese and toast the buns.
  • (If you're the cook, eat any left-over kraut while your waiting.)
  • Serve with a big pot of bean soup and some chips, listen for the happy noise in the dormitory tonight!

Recipe by Firefighter: George Bredestege - Cincinnati, Oh L-24

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BURRITO
 

Chip Dip/ Burrito filling

  • 1 ½ LBS of 90% lean hamburger
  • 2 Lg. cans of refried beans
  • 1 Lg. Jar of pace (hot-mild)
  • 1 jar of jalapenos slices
  • 1 Lg. tub of Sour cream
  • 1 Lg. onion (diced)
  • 1 LB cheddar cheese (chopped into small chunks)
  • 1 bag flour tortillas
  • 1 bag corn chips (or more) SPICES: Cayenne pepper, Garlic powder and Onion salt
  • Directions:
  • Chop onions, brown with hamburger in pan.
  • Add spices to taste (more cayenne for hotter) Then add a couple of spoonfuls of jalapenos and brown with hamburger.
  • Drain the fat after hamburger is well browned.
  • In another large pan put the beans in and let then warm on low heat.
  • Then add the pace sauce (hot to mild- I use medium).
  • Add cheese chunks and let melt.
  • Add a few peppers and let simmer.
  • Then add the meat mix.
  • Then add the sour cream. Let simmer till warm all the way through and cheese is all melted.
  • SERVE: Serve with corn chips or spread on a flour tortilla and wrap into a burrito. Remember the longer it sits in the fridge the hotter it gets. So if it is real hot the first day then the 2nd or 3rd it will be scorching HOT!

Recipe by Firefighter: Tim Foster - Antarctic Fire Dept. McMurdo Station Antarctica

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RICE
 

Cajun Rice

  • Two cans of cream of mushroom soup
  • One bundle of green onions
  • One yellow onion
  • Two large packages of ground chuck
  • Black pepper
  • Salt
  • Red pepper
  • Garlic powder
  • One large box of Minute Rice
  • Quarter of a cup of diced jalapenos
  • DIRECTIONS: Put the two cans of mushroom soup in a crock pot with two cans of water.
  • Cook on low heat.
  • Add diced green and yellow onions.
  • Add jalapenos, black pepper, red pepper, garlic power, to taste.
  • Brown ground chuck in a skillet,
  • wash and drain, then add to the pot.
  • Prepare Minute Rice as directed and then add to pot when onions are done.
  • Cook everything in the pot for about 30 min.
  • Total cooking time is about 2 hours.
  • Best served with BarBQ Chicken or BarBQ pork chops.

Recipe by Firefighter: Captain Scott Mounger, Marianna Arkansas Fire Dept.

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Southern Style Rice

  • 1Lb.bacon
  • 1Lb.kalbasi
  • 1 green bell pepper
  • 1 yellow pepper
  • 1 red pepper
  • 1 small onion
  • 1 box of rice
  • .DIRECTIONS:
  • Cut bacon into small pieces, and fry until crispy and then remove (save some of the drippings)
  • Cut kalbasi into small pieces and cook.
  • Dice onion and peppers and let it simmer.
  • In another pot, boil rice until its done and add to skillet.
  • Add bacon to skillet, stir and let simmer for 3-5 Min.

Recipe by Firefighter: Steve Varlas - City of North Charleston F.D. SC.

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DUMPLINGS
 

SWISS DUMPLINGS (SIDEDISH)

  • Box of Bisquick (you can use the reduced fat type if you like)
  • Cold Milk
  • One Bunch of Green Onions
  • Swiss Cheese (Shredded) 3 to 4 cups
  • Butter or Margarine (you can use low-fat)
  • Put on a large pot of lightly salted water to a boil and butter a large baking dish.
  • Follow the directions on the box of Bisquick for dumplings or use your own recipe for homemade dumplings.
  • Place in boiling water and then reduce heat and cook uncovered for 10 minutes then cover and cook for 10 more minutes.
  • When the dumplings are done place on plate to cool.
  • Shred Swiss cheese Chop green onions into small peices.
  • Slice the dumplings with a knife length-wise, about ½ inch wide.
  • Place in buttered pan to cover the bottom, then spread the Swiss cheese over the layer of dumpling, sprinkle green onions on layer and then dot with butter/margarine in a grid over the cheese an inch apart.
  • Repeat till you have at least 2 layers of dumplings, cheese and onion.
  • Sprinkle with Paprika and bake for 40 to 45 min. at 375 until bubbly and golden.
  • Goes great with a Turkey, Beef or Pork Roast, use as a side dish with gravy on it! Enjoy!

Recipe by Brian Weiss, Administrative Office, University of California at Davis, Fire Department

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ENCHILADAS
 

Skillet Enchiladas

  • 1 lb. ground beef
  • 2 10 oz. cans red enchilada sauce
  • 2 15 oz. cans cream of mushroom soup
  • 1/4 cup milk 1 package tortilla shells
  • 4 cups shredded cheddar cheese
  • Salt and Pepper Chili powder
  • Directions:
  • Brown ground beef and add salt, pepper, chili powder to taste.
  • Add enchilada sauce, soup, and milk.
  • Simmer for about 5 minutes stirring occasionally.
  • Roll each tortilla shell with cheese inside and place on top of sauce. Simmer at low heat until cheese starts to melt.
  • Flip tortillas, it's easier to cut them in half if you're using the 12" ones, also covers them with the sauce and beef.
  • Simmer for about 5-10 min. more at low heat until cheese is melted through.
  • This is quick and easy and feeds about 6 people, depending on their appetite. Can also add chopped onion, more cheese, or anything that sounds good on it, lot of room to experiment. Enjoy!

Recipe by Firefighter: Mike Redshaw Chief Purdy Fire Department

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CORN
 

FIREHOUSE POPCORN

  • 5 Tablespoons vegetable oil
  • 2 Jalapeno peppers, sliced into thin rounds
  • 1 Teaspoon tumeric
  • 1 Cup popcorn
  • 2-3 Teaspoons coarse salt
  • 1/2 teaspoon ground cumin
  • 1/8 teaspoon cayenne pepper
  • DIRECTIONS:
  • Heat oil and jalapenos in a heavy bottomed pot over high heat until simmering, about 2 minutes.
  • Remove peppers from oil, add tumeric, and stir to combine.
  • Add popcorn and cover pot.
  • Shake pot over high heat until popcorn stops popping, about 2 minutes.
  • Transfer popcorn to a large bowl.
  • Sprinkle with salt, cumin and cayenne.
  • Serve immediately.

Recipe by Firefighter: Kathy Kirk #18 - Exeter and Area Fire and Rescue


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