Fire House Recipe's

11 Comments

Comment by Anita King on September 1, 2009 at 2:08pm

This is a great recipe. It is easily doubled for a bunch. Can be made ahead and frozen. Pair it with a salad and you have a meal.

Stuffed Italian Shells

1 egg
1 ½ lb mozzarella cheese (shredded)
1 lb. monterey jack cheese (shredded)
1 box jumbo shells
1 32 oz. jar spaghetti sauce
8 oz. mild Italian sausage, browned and crumbled
Finely chopped green pepper and onion to taste

Cook shells according to package direction. Drain and cool under running water.
Mix cheeses and egg in mixing bowl. Add sausage, pepper and onion. In a 9x13
baking dish, spread enough spaghetti sauce to cover bottom of pan. Spoon the
cheese mixture into shells and place into pan, open end down. Cover shells
with remaining sauce. Bake in a 350⁰ oven for 30-35 minutes.

Comment by Barbara Leach on June 1, 2009 at 5:38pm

Jack, that sounds awesome...now if I only had time to cook anything!!!

Comment by Jack on June 1, 2009 at 1:00am

Barbecued corned beef & cabbage
Method: Smoking
Serves: 6
1 4-pound corned beef, drained and scraped of excess whole spices
6 strips of bacon
Mustard and rye bread for serving (optional)
You’ll also need: aluminum foil drip pan, 6 cups hickory, oak, or other hardwood chips, soaked in water for 1 hour, then drained
1) Place the corned beef fat side up in an aluminum foil pan. Drape the bacon strips over the top of the corned beef.
2) If using a smoker, light it according to the manufacturer’s instructions and preheat to 250 degrees F. Toss 1-1/2 cups wood chips on the coals.
3) If using a charcoal grill, set it up for indirect grilling using only half as much charcoal as you usually would (the equivalent of 6 to 8 nice lumps of charcoal per side). Toss 1-1/2 cups wood chips on the coals.
4) Smoke the corned beef until very tender, 5 to 6 hours or as needed, replenishing the coals every hour and replenishing the wood chips every hour for the first 4 hours. Try to maintain an even temperature of 250 degrees F.
5) Transfer the corned beef to a cutting board and let rest for 10 minutes, loosely tented with foil. Thinly slice the corned across the grain and serve with mustard and rye bread, if desired.

BARBECUED CABBAGE
Method: Indirect Grilling
Serves 6 to 8
4 tablespoons (1/2 stick) butter
4 slices bacon, cut crosswise into 1/4-inch slivers
1 small onion, finely diced
1 medium green cabbage (about 2 pounds)
1/4 cup of your favorite barbecue sauce
Coarse salt and black pepper
You’ll also need:
2 cups wood chips, soaked in cold water to cover, then drained
Best of Barbecue Grill Ring (optional) or aluminum foil, crumpled into a 3-inch ring
1) Melt 1 tablespoon of the butter in a skillet over medium heat. Add the bacon and onion and cook until just beginning to brown, 3 to 5 minutes. Drain the bacon and onion in a strainer over a bowl and reserve the drippings.
2) Core the cabbage by angling your knife about 3 inches down toward the center and cut in a circle that is about 3 inches in diameter. The piece removed should look like a cone. Discard this piece. Dice the remaining butter. Stir the barbecue sauce into the butter/bacon mixture. Prop the cabbage upright on the grill ring or aluminum foil, cavity facing up. Place the bacon and onion mixture in the cavity and top with the diced butter. Using a basting brush, paint the outside of the cabbage with bacon drippings. Season the cabbage with salt and pepper.
3) Set up the grill for indirect grilling and preheat to medium. If using a gas grill, place all the wood chips in the smoker box or in a smoker pouch and preheat on high until you see smoke, then reduce the heat to medium.
4) When ready to cook, place the cabbage on its ring in the center of the hot grate away from the heat. If using a charcoal grill, toss all the wood chips on the coals. Cover the grill.
5) Grill the cabbage until very tender (when done, it will be easy to pierce with a skewer), 1 to 1-1/2 hours. If using a charcoal grill, you’ll need to add 12 fresh coals per side after 1 hour if the cabbage is not done. To serve, peel off any dried-out or charred outside leaves and discard. Cut the cabbage into wedges and serve.

Comment by Sarah Kennedy on April 20, 2009 at 11:59am

All of these rescipies sond so good!!

Comment by Kimberly on April 19, 2009 at 6:05pm

I am on a vol. fire department and could always use some new meals to keep the guys on there toes..

Comment by wayne frary on March 23, 2009 at 12:01pm

To J Brooks. Of course you can use my curried lamb stew recipe if you wish. It is an awesome meal and my crew love it. My station is Sprowston (in the city of Norwich,in the county of Norfolk, England) ,I am on white watch. All the best.

Comment by J Brooks on March 21, 2009 at 8:19pm

Does anyone care if I add these to the cookbook for FFN that I am putting together. Make sure to include department name and city.state for the byline.

Comment by wayne frary on December 30, 2008 at 10:34am

curried lamb stew. (I cook this a lot for my crew in Norwich,England. I hope you enjoy it)
feeds 5 (greedy bastards)
4-5 lb diced shoulder lamb
any curry spices you can find
ginger and garlic from a jar (as much as you want)
large jar of fruity chuttney or 2-3 smaller jars.
3 large onions
3 large diced sweet potatoes.
lots of stock (i use veg but any works).
METHOD.
Brown lamb,onions in batches,with all the spices,garlic and ginger. put in a large pan and cover with as mutch stock as it takes to just cover it. Add fruit chuttney,stir and simmer for about 1hr 30 mins.Add diced sweet potatos and simmer further for another hour. Job done. Serve with mash or baked spuds and veg. Awesome.

Comment by Denise Co 29 on December 15, 2008 at 3:40pm

Delicious Sausage And Potatoe Dish
1 !/2 Lbs Italian sweet sausage
3 lbs of potatoes
1 large vadallia onion
bacon grease
salt and pepper
Brown sausage and cut into thick slices. peel potatoes and cut in cubes, slice onion in thin slices. put bacon grease in pan and add the potatoes , sausage and onion . brown this all together till potatoes are soft. salt and pepper to taste. this is delicious and quick to make.

Comment by Jack on August 5, 2008 at 12:08am

Squirrel Stew
Ingredients:
1 squirrel, quartered
1 cup diced onion
2 large tomatoes (from your garden) or 1 can of tomatoes
Assorted fresh ,or canned veggies
Preparation:
Sprinkle seasoned salt, pepper, and cayenne pepper (optional) liberally on the meat. Pour some cooking oil into a large pot (dutch oven). Sauté the meat with the onions until well browned. Drain the excess oil, add about 2 cups water, and bring to a boil. Cut up the tomatoes and add. If you use canned tomatoes add them now. Turn down the heat, and let slow cook for at least an hour. Important: older squirrels may require cooking longer than an hour. Check periodically for tenderness. If you don't you will have a hard time chewing the meat. After the meat is tender, add the veggies, carrots, potatoes, banana pepper, what ever you like. Cook until the veggies are done. An option you can use is, cook up your favorite pasta and serve over the pasta. (eliminate the potatoes). That's it, nice and simple ~ Good eating

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