Fire Station Recipes

To have your Fire Department Recipe Posted here send me, John Turner, your recipe and I will put it on this page with a link to your Fire Department or E-mail Address.

 

 

 

JT's Special


1-1/2 lbs. ground beef, can mix in some sausage in for flavor
1-16 oz. package frozen southern style chopped potatoes
1 small can chopped green chilies
2 eggs, scrambled

Fry ground beef, drain fat. Add potatoes, green chilies, and water. Cover skillet and simmer for about 15 minutes, stirring frequently.. When potatoes are cooked, add scrambled eggs and stir to warm eggs. You can also put this into flour tortillas and roll into burritos. Serves 4.

 

Art's Chicken and Mushroom


Chicken Breast sliced in quarters
4oz Sour Cream
1 can of Mushroom Soup
White Wine

Mix together 4oz sour cream, one can of cream of mushroom soup, 1/3 of the soup can with white wine, and chopped fresh mushrooms. Place chicken in uncovered dish, pour contents over chicken, sprinkle paprika for looks only! Heat 350 for one hour.
Recipe submitted by: Art Breault FF/Paramedic - Niskayuna Fire Department Art Breault
His Home Page is NFD/Medic 215

Jeff's Chicken and Rice


1 can of Cream of Chicken
1 can of Cream of Celery
1 can of Chicken Broth
1 lb. of boneless chicken breasts (1/2 lb. per person)
2 cups of Converted rice

Mix all together, even the uncooked chicken, into a covered dish in the oven at 375 for 1 hour. This recipe serves 2 hungry people !!
Recipe submitted by: Jeff

"C" SHIFT SPECIAL


2- lbs. Ground Beef (Ground Deer tastes better)
1-16 oz. can Rotel (Substitute "Hot" Picante Sauce)
1-16 oz. can Potatoes (Diced)
1-16 oz. can Chili Beans (If you use Pinto Beans you must add Chili Powder)
1-8 oz. can Mushrooms (Diced)
1-16oz. can Whole Kernel 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 submitted by: Joe Dan Morgan Deputy Fire Chief at Miami Fire Department - Miami, Oklahoma.
Joe Dan Morgan
Deputy Fire Chief
Miami Fire Department
P.O. Box 309
Miami, Oklahoma 74355

Firehouse Carmel-Pecan Rolls


1 1/4 c powdered sugar
1/2 c whipping cream
1 c chopped pecans
2-14 oz. frozen bread dough's
3 tsp. melted butter/margarine
1/2 c packed brown sugar
raisins (uck, in my opinion)

Topping : mix powdered sugar and whipping cream, divide and pour into 2- 91/2 round baking pans. Sprinkle pecans on top.

Rolls: Roll each loaf of dough into 12 x 8 rectangle. Brush with melted butter/margarine. Sprinkle mixture of cinnamon and brown sugar (and raisins, uck) on top. Roll jelly-roll style, sealing ends. Cut each in 10-12 slices and place rolls on whipping cream mixture. Cover with a towel and let rise until nearly double (about 30 minutes) or cover with oiled waxed paper and refrigerate 2-24 hours. If refrigerated, before baking , let stand 20 minutes, then pop any surface bubbles with toothpick. Bake @ 375 degrees for 20-25 minutes (unchilled rolls) or 25-30 minutes (chilled rolls). NOTE: You may need to cover the rolls with foil for the last 10 minutes to prevent over baking. Cool in pans set on wire rack for 5 minutes. Invert on serving platter. Serve warm.


David's Omelet Thing


8 slices dried bread
1 pound grated cheese
8 eggs
3 c milk
3/4 tsp. salt
3/4 tsp. dry mustard
dash cayenne pepper
1 bunch green onions
fresh mushrooms

Butter bread and cut into cubes. Place in a greased 9 X 13 inch pan. Sprinkle with cheese. Top with onions and mushrooms. Beat eggs, spices, and milk and pour over bread and cheese mixture. Refrigerate 6 hours or overnight. Bake @ 350 for one hour covered. Remove cover for last few minutes to brown the top. NOTE: You may add ham. sausage, bacon, green peppers, etc. to the recipe!!!


My crew loves both recipes!!! David
added 10/3/97

 

Fettuccine W/Ham & Chicken


1 Box fettuccine (12 oz.)
2 Chicken breasts, boned & skinned
1/4 lb. ham or crisply fried bacon
1 cup seeded tomatoes
1/2 cup chopped spring onions
1/4 cup chopped parsley
Dressing
1/2 cup sour cream
1/4 cup mayonnaise
1 tsp. Italian dressing
1/2 tsp. salt
1/4 tsp. ground pepper
1/2 cup olive oil

Poach chicken breasts in seasoned water about 15 minutes. Cool. After cooling dice into small chunks. Dice ham into small chunks. Cook fettuccine in chicken water, drain & toss with 2 tsp. vegetable oil, cool. Combine chopped meats, tomatoes, onions, parsley and noodles. Mix in dressing. This recipe was submitted by Eileen Williams
Fire Chief of Lake Jackson Volunteer Fire Department in Virginia
added 11/14/97

 

Ed's Spicy Sausage Subs


2 lbs. venison sausage
1 large can whole tomatoes
1 1/2 green peppers (diced)
1 medium to large size onion (diced)
1 1/2 tbsp. crushed red pepper
1 tbsp. chili powder
1/2 tbsp. garlic powder
a dash or two of seasoned salt

Cut up the tomatoes into quarters or eights. Cook the sausage in some Greek olive oil until brown about half way through. Add the tomatoes. peppers, and onion into the pan along with seasonings. Cook until meat is brown all the way or until the juices from the veggies have cooked down to about half. Grab some hoagie rolls and serve. Makes enough for 2-5 people. depending on appetite.
This recipe was submitted by Ed Glassford
Firefighter of Moyers Corners Volunteer Fire Department - New York


Added 1-8-98

 

Pepsi Pork Roast


3-5 lb pork roast (what ever fits in the crock pot)
1/4 C Soy sauce 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 until internal temp is 170. Remove done roast and add flour to remaining liquid a little at a time to make gravy.
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). This recipe was submitted by David Stebor, Lieutenant Kitsap County Fire District #15.


Added 2-9-98

 

Cheese Dip


1 pound ground beef
1 pound sausage
2 lb. package of Velveeta Cheese
1- 8 oz. package Philadelphia cream cheese
1 - 12 oz. jar of Taco sauce (HOT)

Mix ground beef and sausage in a large frying pan. Drain grease and add the ingredients. Stir in melting cheese on low heat being careful not to burn. If you get a call, REMOVE FROM HEAT!!!
Have several bags of corn chips ready for dipping.
This recipe was submitted by Lieutenant Joe Harszy, from Fosterburg Fire Department - Illinois


Added 2-16-98


Stuffed Mushrooms


12 lg. mushrooms
1 tbsp. olive oil
2-3 tbsp. "Litehouse" brand ranch dressing
1/2 cup bread crumbs
1/4 cup chopped nuts
grated parmesan cheese
1 clove chopped garlic

Preheat broiler (high) Remove stems from mushrooms: chop and sauté' in oil for 2 min. Add rest of ingredients. Stir in 2-3 tbsp. "Litehouse" brand ranch dressing (until it holds together, but not runny). Season with paprika, basil, oregano, and dried parsley -fill the mushroom caps. After you fill the mushroom caps, sprinkle with grated parmesan cheese. Place cap, side upon greased pan broil for about 5 min. Serve HOT!!! This recipe submitted by Scott Gogan Volunteer Firefighter -Littlerock Fire/Rescue(Thurston Company Fire District #11) Littlerock, Washington.


Added 03-22-98

 

Tom LaSure's "Died n' Gone ta Heaven" Sausage Gravy


2 Jimmy Dean hot sausages
1/4 teaspoon of fresh grated garlic (Tom says "a pinch")
1 heaping tablespoon of butter (Translation for a "glob")
2 quarts of whole milk (Vitamin D? More like 14g fat per serving!)
Enriched flour (Something has to be healthy here!)

Pinch sausages into teaspoon size pieces and brown in a large skillet. Add butter and stir until melted. Add garlic and lightly brown. Add flour until all the fat is absorbed. Stir in the milk and bring to a near boil. Serve over homemade biscuits and listen carefully for your arteries to harden! This recipe submitted by Tom LaSure
Captain - Davis-Monthan Fire Protection Flight - Tucson, Arizona

DISCLAIMER: Tom LaSure is not responsible for resulting heart attacks, Stomach problems or massive weight gains due to consumption of this fine gravy.


Added 05-05-98


Winter Chili


2 cans kidney beans
1 bay leaf (optional)
2 slices beacon, cut up
1 lb. ground beef or venison
1 lg. onion, chopped
2 garlic cloves, minced
1 large can tomatoes, chopped
1 TBLS. chili powder
2 TBLS. catsup
1 tsp. salt
1 TBLS. Worcestershire sauce

Sauté' bacon and beef, add garlic and onion. Cook until the onion is transparent. Add beans and juice from them along with the remaining ingredients. Simmer about 45 min. Flavor improves with long slow cooking (when possible) and is excellent reheated. This recipe submitted by Jerry Stein Assistant Chief, Shorewood Hills Fire Department. Jerry says," This recipe always goes over well, especially in the cold winter months that we endure here in Wisconsin."


added 06-09-98


PAULK'S OVEN BAKED Omelet


1 large bag of frozen hash browns
3 dozen eggs
1 lb. bacon (chopped)
1 lb. sausage (chopped)
1/2 lb. boiled or baked ham
1 large onion (chopped)
1 green pepper(chopped)

Grated cheese. sharp cheddar, mozzarella and any other ingredient normally used in your favorite omelet.

Lightly grease large baking pan cover the bottom with frozen hash browns. Mix 1 1/2 dozen eggs and pour over the hash browns. Place pre cooked bacon and sausage and all other ingredients over eggs including cheese. Mix remaining eggs and pour over ingredients. Place in 300 degree oven, cook till eggs are done on top, (approx. 1 hour) will feed approx. 10

In memory of Bill Paulk past president of IAFF LOCAL F-121

Submitted by Ethan Wells
added 11-08-98

PASTA AND CLAM SAUCE

1/2 lb pasta
3 Tbsp. butter
3 Tbsp. olive oil
2 cloves of garlic (minced)
1-1/2 tsp. oregano flakes
4 cans of minced or chopped clams (6.5 oz cans)
1/3 cup dry white wine
1/3 cup chicken broth (1 can)
1/4 tsp. black pepper
1/4 tsp. crushed red pepper
1/2 cup chopped parsley (fresh)
1/4 cup chopped green onion
1 cup sliced mushrooms

In a large sauce pan; melt butter, add olive oil, minced garlic, oregano. Allow to simmer
for about 2 minutes, then add; clams (juice and all), wine, chicken broth, black pepper and
crushed red pepper. Start pasta. Allow sauce to simmer for about 10 minutes, stirring
often. After 5 minutes, add mushrooms and green onions to sauce. about 1 or 2 minutes
before serving add the chopped parsley. Serve sauce with a ladle, don’t mix with
the pasta ahead of time because the pasta will "float" over the sauce and hide all the
goodies. Serves 4.

NOTE: Boil water for pasta with 3 or 4 bay leaves, 1 Tbsp. olive oil, and 1
tsp. garlic powder (to taste).

Gerald McDonald, Volunteer FireFighter with Island County Fire & Rescue, Camano
Island, WA
Submitted  3-6-99



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, chopped celery, green onions and shrimp. Sprinkle dry Uncle
Dans salad dressing on top and mix. Refrigerate overnight. Just before
serving mix in 1 cup of mayonnaise.

Submitted by Linda Larsen of Snohomish County Fire District # 26 

added  03-11-99



SOUTHERN STYLED POTATO SALAD

INGREDIENTS:
5lb. bag Potatoes
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. Cayenne Pepper
1/2 tsp. Garlic Powder
1/2 tsp. Salt & Pepper (ea.)
DIRECTIONS:
Peel and boil Potatoes until tender, (approx.25-30min.), let cool and dice into bite-sized cubes. Boil eggs (chopped), add to potatoes. Add onions, celery, relish, mustard, mayo, and seasonings. Mix well and let stand in fridge for 15-20min. Serves 8-10. Great with Fried Chicken or BBQ Ribs and Mixed Veggies. ENJOY!!! THEN GO HOME AND SMACK YOUR MOMMA FOR NOT MAKING IT THIS WAY!

SUBMITTED BY: JOHN VAN HAGEN, TECHNICIAN
ENGINE COMPANY # 8
DISTRICT OF COLUMBIA FIRE & EMS DEPARTMENT
OUR WEBSITE: DCFD.COM
Submitted 03-16-99




ENGINE 8's SLOPPY JOES

INGREDIENTS:
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. Worchester Sauce
10 tbsp. water

DIRECTIONS:
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 8-10.Great with Coleslaw & Fries for a quick dinner before/after that big Fire!

SUBMITTED BY: JOHN VAN HAGEN, TECHNICIAN
ENGINE COMPANY # 8
DISTRICT OF COLUMBIA FIRE & EMS DEPARTMENT
VISIT OUR WEBSITE: DCFD.COM
Submitted 03-16-99

PREMIER WHITE ALMOND BARK

6 bars (12 ounces) white baking chocolate, broken up
1 TBS butter
1/2 cup sliced almonds, toasted
1/4 cup semi-sweet chocolate chips

MICROWAVE baking bars and shortening in medium, microwave-safe bowl on MEDIUM- HIGH (70%) power for 1 minute; stir. Microwave at additional 10 to 20 second intervals, stirring until smooth. Stir in almonds. POUR into foil-lined 8-inch square baking pan. Chill until firm.
PLACE chocolate chips in heavy-duty plastic bag. Microwave in HIGH (100%) power for 30 to 45 seconds; knead until smooth. Microwave at additional 10 to 20 second intervals, kneading until smooth. Cut tiny corner from bag; drizzle over candy. Chill until set. Remove foil; break into pieces.
Makes about 3/4 pound of candy.


CRUSTY FRENCH BREAD

This recipe makes long, crusty, slender loaves with a soft, chewy center. The bread goes stale in a day, so freeze any extra wrapped tightly in foil or plastic wrap.

1 package dry yeast
2 1/2 cups warm water
1 tablespoon salt
6 1/2-7 1/2 cups all purpose flour, approximately
2 tablespoons cornmeal (for the baking sheets)
1 egg white, lightly beaten with 1 tablespoon cold water

Dissolve the yeast in 1/4 cup of the warm water in a large mixing bowl, and let it stand a minute or so to dissolve. Add the remaining 2 1/4 cups water, the salt and water and five cups of the flour, and beat vigorously until well mixed. Add enough additional flour to make a manageable dough, then turn out onto a lightly floured surface and knead for a minute or two. Let rest for 10 minutes. Resume kneading, adding just enough additional flour to keep the dough from being sticky, and knead for about 8- 10 minutes, until smooth and elastic. Place in a large greased bowl, cover with plastic wrap, and let rise until double in bulk. (This first rise might take 2 or more hours, because of the small amount of yeast in proportion to the flour.) Punch the dough down and divide into four equal parts. On a lightly floured surface, use the palms of your hands to roll each piece into a rope about 14 inches long and 1 3/4-2 inches across; don't worry if it is slightly irregular. Place the formed loaves in
greased French bread pans, or about 3 inches apart on large baking sheets that have been generously sprinkled with cornmeal. Spray a fine mist of water over each, cover lightly with plastic wrap, and let rise in a warm spot for 40 minutes. Carefully remove the plastic wrap, and brush each risen loaf with the egg-white glaze. Using a sharp knife or razor blade, slash each loaf at an angle lengthwise three times. Place in a preheated 450 degree over and bake for 15 minutes, then spray with a fine mist of water and lower the over temperature to 375 degrees. Bake for 15 minutes more, then spray the loaves again. Bake for 10-15 minutes more, until the crust is dark golden. Remove the loaves and cool on racks.

Ghirardelli Award Winning Chocolate Brownies

2 eggs
3/4 cup sugar
1 tsp. vanilla
1/2 cup butter or margarine, melted
3/4 cup GHIRARDELLI GROUND CHOCOLATE
2/3 cup unsifted flour
1/4 tsp. baking powder
1/4 tsp. salt
1/2 cup chopped walnuts

Preheat oven to 350°F. Using a spoon, stir eggs with sugar and vanilla; add butter. Sift GHIRARDELLI GROUND CHOCOLATE with flour, baking powder and salt. Stir into egg mixture; add nuts. Spread into greased 8 or 9-inch square pan. Bake 20-30 minutes. For extra chewy brownies, use 8-inch pan and less baking time. For cake-like brownies, use 9-inch pan and longer baking time. Cut into squares. Makes 16 to 20 brownies. JJ's chicken and potatoes
8 medium potatoes sliced 1/4" thick & microwave 8 to 10 minutes 1-1/2 lbs. boneless, skinless chicken sliced 1/2" thick.
2 Tbsp. vegetable oil
2 Tbsp. (packed) brown sugar
1/3 cup karo syrup
1 Tbsp. soy sauce
1 clove garlic minced
1/2 tsp. ground ginger
1/2 tsp. poultry seasoning
1/4 tsp. rubbed sage

Start the potatoes as directed above. Mix the syrup and brown sugar together and microwave for 15 seconds, pour into small bowl, add the soy sauce and ground ginger and blend well. Brown the chicken in vegetable oil, poultry seasoning, garlic and sage, set aside. Brown potatoes in same pan, return the chicken to the pan and cover with the sauce. Simmer for about 10 minutes or until chicken and potatoes are tender.


Elephant Ears

1/2 cup butter (melted)
2 1/4 cups flour
1/4 cup sugar
1 tsp. baking powder
1 tsp. salt
2/3 cup milk

Combine dry ingredients in medium bowl and mix with wire whip, fold in melted butter and milk until dough forms. Sprinkle flour on counter and knead dough 10 times. Roll dough into rectangle about 1/4" thick and about 10" wide. melt 3 tbsp. of butter and brush on dough, sprinkle with sugar and cinnamon. Roll dough into a log and slice into 1" pieces. Lay pieces on their side and flatten with the palm of your hand, place on greased cookie sheet and brush top with butter and sprinkle with more sugar and cinnamon. Bake at 425 for 8 to 10 minutes until golden brown. Cool on wire rack, makes about 10 elephant ears.

Jerry's firehouse Crockpot Chili

1 lb. ground beef or pork
1 lb. stew meat
2 cans kidney beans
1 onion chopped
1 green pepper chopped
2 Tbsp. butter
1 sm can tomato paste
1 regular can tomato sauce
1 can Ro-tel
1 can beer
5 Tbsp. chili powder
2 tsp. cumin
1 tsp. sugar
1 tsp. salt
1 tsp. garlic powder
1/2 tsp. crushed red peppers
1/2 tsp. marjoram
1/4 tsp. cayenne pepper
1/4 tsp. black pepper
1/4 tsp. sage
2 cups water
* to make it 3 alarm, add 3 jalapeno peppers sliced in half and seeds removed (or 1 red savina habanero) Brown hamburger or pork, drain & set aside. Brown stew meat in butter with onion and bell pepper. Place ground beef and stew meat with onion & bell pepper in crock pot, add 1 can of kidney beans, tomato paste & sauce, Ro-tel, beer, all seasonings into crock pot and mix well, add the water if you have room. Turn crock pot on high until chili gets hot, then put it on low for about 6 hours. About 1 hour before you plan on eating, add the other can of beans & start the cornbread.

EASY WHITE MOUSSE

3 bars (6 ounces) white baking chocolate, broken up
1-1/2 cups heavy whipping cream, divided
1/4 cup powdered sugar
1 tsp. vanilla extract

MICROWAVE baking bars and 1/2 cream in medium, microwave-safe bowl on MEDIUM- HIGH (70%) power for 1 minute; stir. Microwave at additional 10 to 20 second intervals, stirring until smooth; cool completely. BEAT remaining cream, powdered sugar and vanilla in small mixer bowl until still peaks form (do not overbeat). FOLD melted baking bar mixture into whipped cream; chill. Spoon into serving bowl or individual dishes. Makes 6-8 servings

NOTE: For soft-set mousse, beat cream just until soft peaks form. Layer firm or soft mousse with fresh berry slices.


German Chocolate Cake

FROSTING
1 can (12 oz) evaporated milk
1 1/2 cups sugar
3/4 cups (1 1/2 sticks) margarine or butter
4 egg yolks, slightly beaten
1 1/2 tsp. vanilla
1 package (7 oz) shredded coconut (2 2/3 cups)
1 1/2 cups chopped pecans

Mix milk, sugar, margarine, egg yolks and vanilla in large saucepan. Cook and stir on medium heat about 12 minutes or until thickened and golden brown. Remove from heat. Stir in coconut and pecans, cool to room temperature and thick enough to spread.

CAKE
1 package (4 oz) baker's sweet chocolate
1/2 cup water
2 cups flour
1 tsp. baking soda
1/4 tsp. salt
1 cup (2 sticks) margarine or butter, softened
2 cups sugar
4 egg yolks
1 tsp. vanilla
1 cup buttermilk
4 egg whites

Heat oven to 350. Use non-stick spray or line the bottom of 3 cake pans with wax paper.
Microwave chocolate and water in large microwave safe bowl on HIGH 1 ½ to 2 minutes until chocolate is almost melted, stirring halfway through heating time. Stir until chocolate is completely melted Mix flour, baking soda and salt - set aside. Beat margarine and sugar in a large bowl with electric mixer on MEDIUM until light and fluffy, add egg yolks 1 at a time beating well after each is added. Stir in chocolate mixture and vanilla. Add flour mixture alternately with buttermilk, beating after each is added. Beat egg whites in another large bowl with electric mixer on HIGH until stiff peaks form, gently stir into batter. Pour into prepared pans and bake 30 minutes or until cake springs back when lightly touched in center. Cool 15 minutes and remove from pans, finish cooling completely on wire racks. Spread frosting between layers and over top of cake.



Fireman Jerry's Cookies

Cream together: 2 1/2 cups unsalted butter
2 cups sugar
2 cups brown sugar
Add: 4 eggs
2 tsps vanilla
Mix together: 4 cups flour
5 cups oatmeal (whip 2 1/2 cups in
blender to powder)
1 tsp. salt
2 tsps baking powder
2 tsps baking soda

Mix all ingredients together, add 24 oz bag of chocolate chips, 8 oz white chocolate bar (finely grated/chopped), and three cups of chopped nuts (any variety). Roll dough into golf ball size portions and bake on ungreased cookie sheet 2" - 3" apart. Bake at 375° for six to ten minutes, makes about 100 cookies.

Teriyaki Marinade Sauce

1/4 cup oil
1/4 cup red wine or sherry
1/4 cup soy sauce
2 Tbsp. sugar
2 tsp. powdered ginger (1 tsp. if grated fresh)
1 clove garlic (minced)
onion (sliced, chopped, none - whatever you prefer)

Combine all ingredients together and marinate meat or vegetables for at least 3 hours, turning every hour or so. leftover sauce can be added to rice for additional flavor. BBQ, WOK or pan fry, excellent marinate for kabobs!!!

Awesome pancakes

1 1/4 cup flour
2 Tbsp. sugar (brown preferably)
2 tsp. baking powder
3/4 tsp. salt
1 egg
1 1/3 cup milk
1 tsp. vanilla

Combine dry ingredients in medium bowl and mix with wire whip, mix all liquid ingredients together and blend with the wire whip to break up the egg. heat skillet over medium heat and pour in batter, turn when bubbles stay open (and other side is brown, haha!). Smother with butter and syrup!!! NOTE - use leftover batter to make pancakes and freeze for those mornings when time is running short.


Belgian waffles

2 eggs
2 cups flour
1/2 cup oil OR 1 stick butter/margarine (melted)
1 3/4 cups milk
2 Tbsp. brown sugar
4 tsp. baking powder
1 tsp. vanilla
1/4 tsp. salt

Beat eggs until fluffy, beat in remaining ingredients until just until smooth. Use about 2/3 cup batter for 2 waffles, freeze cooled waffled and warm in toaster.

FRENCH TOAST

3/4 cup milk
4 eggs
2 Tbsp. brown sugar
1 tsp. vanilla
1/4 tsp. ground cinnamon
1/4 tsp. salt

Beat eggs and milk together with a wire whip until well blended, add all other ingredients and beat again. Dip thick sliced French bread in batter and turn several times to insure thoroughly coated, then fry in a medium-hot skillet and unsalted butter. Coat with butter, powdered sugar, and warm syrup.

Thai Cucumber Salad

3/4 cup distilled white vinegar
1/3 cup sugar (superfine preferred)
1/2 tsp. crushed red pepper
1/4 tsp. salt
2 or 3 cucumbers
1/4 cup finely chopped onion
1/4 cup chopped salted roasted peanuts

In a large bowl, combine vinegar, sugar, crushed red pepper, and salt. Stir until sugar is dissolved and set aside. Score the cucumbers with a fork and slice into 1/4" thick, add the cucumbers and onions into the large bowl and refrigerate for 1 to 4 hours, stirring occasionally. Add the chopped peanuts and toss the salad just before serving.


Sweet & sour recipe

1-1/2 lbs pork
1-1/4 cups water
1/2 cup salad vinegar
1/3 cup honey
1/4 cup chopped green pepper
1 tsp. paprika
1/4 tsp. ground ginger
cornstarch/water (to thicken as necessary)

Trim excess fat from pork, cut into thin strips and brown in butter or shortening with salt & pepper. Add 1/4 cup water and simmer for 30 minutes (add more water as necessary). Mix 1 cup water, salad vinegar, honey, green pepper, paprika & ginger and add to pork. Simmer covered for 10
minutes, thicken as necessary and serve over hot rice.


Apple & pork stew

1½ lbs. pork (shoulder or butt) cut in 1½" squares
3/4 LB Italian sausage (crumbled, no casing)
1 lg onion (chopped)
4 cups beef broth
1 cup regular or hard cider
¼ cup lemon juice
1 Tbsp. grated lemon peel
1 tsp. caraway seed
2 lbs. firm, tart-sweet apples cut into ½" chunks
2 Tbsp. cornstarch in ¼ cup water
Minced parsley
Salt & pepper

In a 5 to 6 quart pan over medium heat, combine pork, sausage and onion. Cover and cook until meat gives off juices, about 15 minutes. Uncover and boil over high heat until juices evaporate and brown bits stick in pan. Add ½ cup broth, stir to free browned bits, and boil until liquid evaporates. If possible, drain off and discard any fat. To pan, add remaining broth, cider, lemon juice, peel and caraway seed. Cover and simmer until pork is very tender (about 1¼ hours). Add apple chunks, cover and simmer until apple chunks are tender (about 10 to 20 minutes). Stir cornstarch mixture into stew, stir until bubbling. Add salt & pepper to taste, sprinkle with parsley. This stew served best during the coldest part of the winter, and devoured in front of a raging fire (in the fireplace, of course!). Dessert: 1 quart of blackberries (rinsed) mixed with ½ cup sugar, scoop into 1 gallon zip lock bag and frozen solid. Thaw blackberries and heap over vanilla ice cream (also great for pancakes and waffles!).


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.

Submitted by  Julie & Jerry McDonald
Gerald McDonald, Camano Island Fire & Rescue, Station 1-2
03-27-99




Jason's EZ Healthy Chicken Enchiladas


2-4 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 spoonfuls
in open tortilla and roll, save 1/3 of mix add milk and pour over lined
tortillas bake 350 for 25 min. add remaining cheese and bake until
melted.

Submitted by
Jason Werle
Sellersburg Fire Dept.
Sellersburg IN
Added 12-16-1999

Stevens' Chili

Okay Fireboys...this recipe is in honor of my daddy...the guy that gets to the fire station in time to dispatch anything that you may need. This is for Fireboy's chili.....the hotter the better...

1.5 lbs ground beef
One chopped onion
One can tomato paste
One can tomato sauce
One jar Old El Paso Taco Sauce
6 tsp chili powder
1 can red kidney beans
1 can mexi-beans

Mix together and have a ball!!

Submitted by
Diane Stevens
Added 1-13-2000

Lincoln Fire Loaf

4 pounds of Lean Ground Beef
1/2 dozen eggs
1 large can tomato sauce
1 or 2 cans of mushroom stems and pieces
1 large onion
1 green pepper
Box of Keebler Club Crackers
Cajun Seasoning
Seasoned Salt (Lawry's is best)
Brown Sugar
Ketchup
Mustard
Worcestershire Sauce

Beat the six eggs and mix them with the tomato sauce in a bowl. Cut up the onion, peppers, and add the cans of mushrooms to the mix. Take 3/4 of the box of crackers and crush them with a rolling pin into a very - very fine mix. Put these with the eggs and stuff. Add as much Lawry's
salt and Cajun Seasoning as you can handle. Then, in large bowl, mix all the ingredients with some meat and knead it all together in one mixture with your hands. Try to mix everything evenly. Place the meat mixture in a 9 x 13 pan, and cover with aluminum foil. Preheat the oven to 350 and put 'er in! Bake for 1 1/2 to 1 3/4 hours. While baking, mix together 1 part brown sugar to 1 part mustard and 1 part ketchup with about a tablespoon of Worcestershire Sauce. Mix it together (tweak
it to however you want it to look and taste.) After the loaf has baked for about an hour and a half, take it out, cut it into equal "squares," and place it on a baking sheet. Drizzle plenty of your Brown Sugar Sauce over each piece, and place it back in the oven for another 15 or 20 minutes (or until you get the desired "crust.") Serves 8 firefighters for about two good meals.
Serve with corn and my Heart Attack 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.

Submitted by
Tim Linke
Proud Member of Local 644
Lincoln, NE
added 2-2-2000



Hazmat Wraps

Ingredients:
Steak or Chicken (size depends on # of people)
Green Peppers
Onions
Crushed Black Pepper
Curry Powder
Sharp Cheddar & Monteray Jack Cheeses
Fajita wraps

Supplies:
Toothpicks
Mixing bowl
Cheese shredder
Spray bottle
Medium-large frying plan
SCBA (for you and anyone else in the kitchen area)

First mix crushed black pepper with curry (I use 1/2 cup black pepper & 1/4 cup curry powder). Mix until well blended. Next, slice your steak or chicken into 4-6 inch strips (I use a london broil, makes about 20-30 strips). Using a clean spray bottle, I spray the meat with water till damp not soaked (but you can use lemon juice). After you spray the meat, place strips into the mixing bowl of pepper & curry. Cover the strips with the mixture.

After the meat is cut & covered, slice the cheeses ( I slice them width wise for more slices). When that's done, place wraps on a plate and place a moist napkin or towel on top and microwave for 20-30 seconds or until the wraps are malable. Then place 3-4 pieces of   cheese per wrap or as you like.

Place the covered strips into a hot frying pan. ***Watch out, the steam and smoke from the cooking
meat is vicious****.

While the meat is cooking, slice up the peppers 7 onions and add the to the cooking meat (be sure to move the contents around so they don't burn).

Once the meat is done, place 2-3 strips with peppers on each wrap, roll and toothpick in place. When all  the wraps are full, place on a tray and heat in an oven till the cheeses melt. Serve hot!!

I know the recipe is long but its fun. thanks
Submitted by: Rob Thorne
added 2-18-2000


P 36's Just Around The Corner Maranaid

1 1/2 Cups Jack Daniel's Whiskey (MOREor less)
1/2 Cup Mustard  (we prefer HOT)
1 1/2 Cups Brown Sugar
1/4 Cup Soy Sauce
Spoon Full O' Butter (PLEASE USE REAL BUTTER)
Hand Full O' Onion (the finer the better)
Salt (to taste, at least 2 tsp.)
Pepper (A couple dashes of red helps)
Bunch Of Worstersier Sauce

Add all ingredients together and let steaks sit for at least 8 hours, grill
steaks to desired doneness. (Don't worry about the alcohol it will all cook
out when you grill them, you just might want to have some breath mints on
hand in case the chief comes by)
Submitted by:  DDines513@aol.com
added 01/15/2001



Cheese Cake
3- 8 ounce packages cream cheese
5- eggs
1 cup sugar
1 teaspoon vanilla

Soften cream cheese for about 1/2 hour. blend in sugar, add in eggs and
vanilla, blend until smooth, bake on 350 for 30- 40 minutes, chill and top
with your favorite toping.
Submitted by: GRUMPY991@aol.com
added 01/28/2001


Irwin's "B" shift Philly Cheese steak sandwiches An Idaho favorite...

1 doz. deli rolls
3 to 4 pounds of thinly sliced roast beef (from deli case)
1 red and 1 green bell pepper
1 brown onion (sliced and halved
12 fresh mushrooms (sliced)
1 lb Mozzarella cheese
several shakes of Lee and Perrons Worchester sauce (a station kitchen must)
pepper

If your station has a large grill or a large electric skillet this works best. First grill onions peppers mushrooms in lightly
oiled surface. As veg.s start getting soft slowly start adding meat so it is put on grill one slice at a time. As meat and
veg.s are cooking start shaking in the Worchester sauce and pepper. When meat and veg mixture is cooked start
stuffing deli rolls with ingredients. Place sandwiches on baking sheet and top with copious amounts of grated mozzarella and
place in broiler to be toasted open face. Remove when cheese starts to bubble and brown.

Submitted by: Sean Irwin E-122 IAFF Loc 1556 .....let me know what ya think.... sirwin@tfid.org
added 5/10/2002

New England Clam Chowder
(for those of you who are not watching your weight)

1 lb. Bacon
1 Gal. Whole Milk
1 Pint Heavy Whipping Cream
3 Sticks Butter
1/2 Cup Flour
1 Lg. Yellow Onion
3 Stalks Celery
1-2 Lg. Potatoes
7 cans Chopped Clams
White Pepper (to taste)
Ground Thyme (to taste)
Salt (to taste)
Sour Dough Bread

Cut up onion and celery and place aside. Cube potatoes and place in bowl
of water(to keep them from turning brown). Drain clam juice and save.
Cut up bacon in small pieces and place in Lg. pot. Render bacon down
until crisp. Remove bacon from oil and set aside. Leave oil in pot and
add 3 sticks of butter to oil and melt. Once hot place onion and celery
in pot and saute for 5 minutes. Add flour and cook for approx. 5 minutes
more. At this point add whipping cream, Clam juice and approx 1/2 gallon
of milk. Save the rest of the milk in case it gets to thick. Bring to
boil to get to full thickness stirring often add more milk as needed to
get to the thickness you like. Once you get to the thickness you desire
add spices to taste, drain potatoes and add to soup. Just as the
potatoes start to get tender add all of the clams and put the saved
bacon back in and stir. The whole process takes about 1 1/2 hours to
cook and prep. Is really good with warm sliced Sourdough Bread for
dipping. If you get it to thin with the milk you can mix up some corn
starch and water and stir in to thicken.

David Brockman
Yuba City Fire Dept
Local 3793
Submitted: 6/27/02

Dano’s White Chili

 2 Tbsp olive oil
1 Clove of garlic (crushed)
1 Onion (cut into small pieces)
4 Chicken breasts
2 Cans of chicken broth
1 Can crushed green chili’s
1 Can of white Northern chili beans
You can substitute cubed potatoes.
2 Cups of Monterey Jack Cheese, shredded
1 Cup of favorite Salsa (hot)
2 Tbsp of Cajun seasoning (I like Cookies brand) 

Fry up chicken with some of the same seasoning used in sauce.
Cube the chicken (large pieces)
In pot start the oil, garlic, green chilis and onion, fry until onions are tender.
Add everything but cheese
Heat to a boil, turn down heat to simmer and add shredded cheese.
Jalapeños add a little something too.
Simmer until cheese is melted.
Stir a lot, the cheese burns to pot easily.
Thicken with milk and corn starch if necessary. 

Captain Dan Dahlager
Wyoming
Fire Department
Wyoming
Minnesota

dan@lamachineshop.com
Submitted: 12/29/04

Steeler's Sideline Sausage
...from Firefighter and Tailgater Bob F.

6 packages of Italian sausage (8 links per pack)
6 large sweet onions
4 green peppers
3 red peppers (they are a bit sweeter than greens) paprika, garlic powder, crushed red pepper
2 large jars of Ragu Traditional Sauce
 
In an iron skillet, prepare your sausage (takes about 4 #10 skillets).
 
 While cooking sausage, 1/2 and slice your peppers and onions, set aside. When sausage is finished,  SAVE THE GREASE!! Place sausage and sauce in electric roaster at 250-275 degrees. Cook down  peppers and onions in grease, add approximately 1 teaspoon of garlic powder and 1 teaspoon of crushed red pepper to each pan and mix thoroughly. Liberally sprinkle paprika over peppers and onions, mix. This  will give the veggies a nice orangish-red color as they cook down. Add veggies and grease mixture to roaster and mix with sausage and sauce.

 This is an old firehouse recipe that has been converted into a tailgating favorite for Steelers fans!

 Serve out of the roaster onto sausage rolls and enjoy!!

 

Ass't Fire Chief Bob's Chili
 
2lbs. ground beef
1 large onion, diced
1 c. celery, diced
1 quart V8 vegetable juice
1 (15 oz.) can tomato sauce
2 pkgs. French's chili mix
garlic powder to taste
1/2 green pepper, diced
1 tsp. sugar
1/4 c. chili powder (mild)
2 (15 oz.) cans chili beans
1 jalapeno pepper, diced

Brown meat with onion and celery.  Add remaining ingredients except beans.  Bring to a boil for 1/2hour.  Reduce heat and simmer for approximately one
 hour before serving.  Last one half hour of cooking, add beans.

Submitted by: Ass't. Fire Chief Bob F.
Stoneboro Volunteer  Fire Company
added 9/27/2005
 

Italian Dressing Chicken

Take Chicken Breast's- Boneless skinless are the best/ amount up to the crew

 

Salt/Pepper

Garlic

Italian Dressing Chicken

 

 

After rinsing off your chicken, add Salt & Pepper the chicken, as well as the Garlic Powder, as a rub on both sides. Next take your chicken breasts and marinate them inside of your Italian dressing.

 

Best when Cooked  on the Grill.

 

Have Garlic Mashed Potatoes and a vegetable for a side for a great meal

 

Ian Hayes

Firefighter/Emt-Basic/Haz-Mat Technician National Naval Medical Center Fire & Emergency Services Department Bethesda, Maryland Engine Co. 50 B-Shift

 

                                       

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