New Firefighter's Cookbook

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About New Firefighter's Cookbook

Product Description Two hundred hearty and easy-to-prepare recipes from members of New York City's Fire Department feature ingredients that cost no more than five dollars per person and include such dishes as Mulligan Stew and Stuffed Artichokes. Reprint. 25,000 first printing. From Library Journal Firehouse cookbooks seem to have some sort of enduring fascination, and the first edition of this one sold more than 300,000 copies. Now Sineno, a retired New York City firefighter, presents those recipes plus 50 new ones, both his own and those contributed from fire departments as far away as Italy (the recipes from Rome come complete with wine suggestions). Although the recipes vary quite a bit, most are both cheap and quick to prepare. The collection is like a community cookbook of sorts, with headnotes and instructions in the contributors' own voices; there are anecdotes from Sineno and other firefighters as well. For most collections. Copyright 1996 Reed Business Information, Inc. Excerpt. © Reprinted by permission. All rights reserved. Appetizers and Soups APPETIZERS Taco Dip/Yokley Vegetable Dip/Elliott Baked Mussels/Sineno Corton/Dionne Baked Clams Bellissimo/Kent Salmon Mousse/Ginley Shrimp Mold/Rella Crab Rollups/Prince Crab-Stuffed Mushrooms/Ginley Zucchini Appetizer/Reed Scungilli (Conch) Salad/Sineno SOUPS Boro-Wide Chicken Soup/D'Attore Chicken Rice Soup/Sineno Chicken and Escarole Soup/Sineno Low Tide Soup/Solimeno Carmela's Special Bean Soup/Ciance Firehouse Bean Soup/Smith Arizona Mountain Soup/Schwerdt Beef Barley Vegetable Soup/Kessler and Kessler Goulash Soup/White Tortellini Meatball Soup/Buttino Turkey Albondigas Soup/Wood Vegetable Soup Express/d'Emic Potato Soup/Schwerdt New York Clam Chowder/Stack Maxie Pearl's Chowder/Kessler and Kessler Manhattan Fish Chowder/Schwerdt Taco Dip Be careful -- guests will dive into this one and won't want much dinner! It's that good! SERVINGS: PARTY SIZE 1 large can refried beans 1 jar salsa (medium hot) 1 can chopped olives, drained 1 can (4 ounces) diced peeled green chilies, drained 2 avocados, peeled, pitted, and mashed 1 container (16 ounces) sour cream 3 hot carrot slices 3 onion rings 1 jalapeño pepper Grated cheddar cheese Tortilla chips Mix the refried beans with 1/4 cup of the salsa. Spread the mixture over the bottom of a serving bowl. Layer with chopped olives, then diced green chilies, salsa, mashed avocados, and sour cream. Garnish the center of the dip with the hot carrots, each within an onion ring, and the jalapeno on top. Sprinkle grated cheddar cheese around the perimeter. Serve with tortilla chips. Capt. Richard Yokley Engine 12, Bonita, California Vegetable Dip SERVINGS: 12-16 1/2 cup chili sauce 1/2 cup vegetable oil 1/3 cup vinegar 1 teaspoon Worcestershire sauce 1 medium onion, finely chopped 1 teaspoon salt 1/4 to 1/2 cup sugar Mix all the ingredients in a blender until smooth. Chill. Serve with any vegetable or over a salad. Sgt. Richard Elliott Volunteer Fire Department, Clarksville, Virginia Baked Mussels SERVINGS: YOUR CHOICE Fresh mussels, cleaned and debearded, in amount desired 1/4 to 1/2 cup water Seasoned bread crumbs Melted margarine Marinara sauce Preheat the oven to 375° F. Put the mussels in a frying pan with the water and steam open, covered. Once the mussels are opened, drain off the liquid. Remove one part of the shell and discard. Place the mussels, in shells, in a baking pan and top with bread crumbs. Drizzle with margarine. Pour marinara sauce over the mussels and place in the oven for 10 to 15 minutes. Serve immediately. John Sineno, retired Engine 58, F.D.N.Y Corton This spread is also spelled Gorton or Creton in Nova Scotia and is sometimes made there using ground beef. It's excellent on English muffins, fresh bread, or even crackers. A good in-between-runs, on a busy night, meal or snack! SERVINGS: 16-20 1 fresh pork shoulder (about 5 pounds) or 4 pounds ground por