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

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

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

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.

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

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

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.

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

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

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

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

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.

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

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

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

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

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

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

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.

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

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

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

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

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

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

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.

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

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.

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

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

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

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

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

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

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

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.

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

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

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

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.

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

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

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

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.

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

EASY PIZZA

• PREP: 15 min<