Broccoli and Peanut Salad
2 medium bunches fresh broccoli, cut into flowerets (about 5 cups)
1 small red onion, diced
1 cup red Spanish peanuts, salted
1⁄2 cup dark raisins
1 cup mayonnaise
1⁄2 cup sugar
2 tablespoons red wine vinegar
In a large bowl, combine the broccoli, onion, peanuts and raisins.
Cover and refrigerate for at least 1 hour.
At service time; in a small bowl, combine the mayonnaise, sugar and vinegar.
Pour the dressing over the broccoli mixture.
Mix and toss until well coated.
Serve immediately on cold plates.
Serves 4-6 people
This recipe came from Barbara in Palm Beach County. She got it from her step-mom, who got it from her beautician; where she got it “…no one knows. But the recipe is splendid. Very tasty and crunchy.” I agree.
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The Perfect Chili
5 tablespoons chili powder
3 tablespoons paprika
2 teaspoons cayenne pepper
2 teaspoons oregano
2 teaspoons garlic powder
1 teaspoon ground cumin
1 teaspoon fresh-ground black pepper
1 pound breakfast sausage, cut into bite-size pieces
1 large white onion, diced
1 – 8 ounce can tomato sauce
1 – 8 ounce jar green chili salsa
1 – 4 ounce can green chili peppers, chopped
1 – 16 ounce can tomato paste
1 – 24 ounce can whole tomatoes, chopped, reserve the liquid
1 cup beef broth
1- 16 ounce can pinto beans
1- 16 ounce can red kidney beans
3 -12 ounce bottles, or cans, golden beer
1 – tablespoon hot red pepper sauce
2 – pounds Cheddar cheese, grated
- In a small bowl, combine the seasoning mixture ingredients together and set aside.
- In a large saucepan, brown the meats together, over medium-high heat.
- Add the onion and 1⁄2 the seasoning mixture.
- Cook, stirring occasionally, until the onions become soft.
- Drain excess oil from the pan; set aside.
- In a large sauce pan, combine the tomato sauce, salsa, chili peppers, tomato paste, stewed tomatoes, beef stock, pinto and kidney beans, beer and red pepper sauce; mix well.
- Bring to a boil, reduce heat and simmer, stirring often, for 15 minutes.
- Stir in the browned meat and the remaining seasoning mixture; simmer, stirring occasionally, for 21⁄2 hours.
- Stir in the Cheddar cheese, and continue to simmer for 1⁄2 hour more.
- Serve hot in warmed bowls.
- Makes about 4 quarts.
This recipe from the Motor City is “…great after that wintertime stretch” and it’s the second version of a timeless classic. This chili recipe is a bit spicier than the Award Winning Homestyle version, and the beer gives it a different flavor all its own. If you’re on the job don’t worry about using the beer, because the alcohol cooks out and evaporates within minutes of reaching a full boil. Little preparation time and low maintenance are two reasons why this dish is seen so often on the burners of firehouse stoves. Nutrition and ease of service are two others.
4 lbs lean ground beef
2 packs of Lipton French Onion Soup Mix
2 large eggs
1 large onion, diced small
salt and fresh ground black pepper, to taste
1/2 lb good quality deli ham, sliced
1 1-lb box frozen broccoli florets, defrosted and drained
4-6 slices Swiss cheese
- Preheat oven to 275 degrees. Line a large roaster with aluminum foil for easy clean up.
- In a large bowl, completely mix together the ground beef, soup mix, eggs onion, salt and fresh ground black pepper. You’ll find it’s easiest if you use your clean hands to do this.
- Lay out a large piece of wax paper, or plastic wrap, on your countertop.
- Spread the beef mixture into a large rectangle, about 12-inches high x 20-inches long and 3/4-inch thick.
- Evenly layer the ham slices on top of the beef mixture.
- Leave about 1-inch of beef mixture exposed all the way around.
- Evenly layer the broccoli on top of the ham.
- Carefully begin rolling the beef mixture, lengthwise, into a large “jelly roll”.
- First, start on the lower left and work your way across the bottom using your fingers to get the first “flip”.
- Now, holding and lifting the plastic wrap as you go, finish rolling towards the top, this will help keep things together.
- When the roll is complete, press all the seams closed.
- Place in a large roasting pan, add 2 cups water and cover with aluminum foil.
- Bake at 275 degrees for 3 hours, or until a meat thermometer reads 165 degrees.
- Remove the aluminum foil cover, layer Swiss cheese on top, and continue baking until the cheese just melts.
- Let sit for 10 minutes before slicing.
Serves: 2 hungry engine companies, or about 10-12 guys
Mike’s Serving Suggestions: Great to make when you have worked up a appetite from the training drills the captain scheduled for the afternoon
Mike’s Roll Call: Being a new guy, which means your in charge of cooking and being assigned to a large central fire station, I was terrified with what I was going to make for 2 engine companies and a Battalion Chief. My whip told me not to worry and get out my notebook and he would show me a thing or two. This was one of the first meals he showed me and 1 year later I have started a pretty good collection of meals. I would like to thank all the brothers and sisters of local 814 in Sioux Falls SD for putting up with my learning experiences.
Lt. Dan’s Smoky Vegetarian Chili
2 16-ounce cans black beans
1 16-ounce can kidney beans
1 16-ounce can garbanzo beans
2 sun-dried tomatoes
2 dried Chipotle chili peppers
2 tablespoons olive oil
1 large white onion, chopped
3 green bell peppers, seeded and chopped
1 large sweet potato, peeled and diced into 1/2-inch cubes
1 28-ounce can crushed tomatoes
1 28-ounce can tomato sauce
11/2 cups water
1/4 teaspoon dried thyme
1 teaspoon dried oregano
1 tablespoon ground cumin
1 tablespoon chili powder
- In a large colander drain the beans, reserving 1/2 cup of the liquid.
- Rinse the beans under cold running water.
- In a microwavable coffee mug, combine the sun-dried tomatoes and Chipotle chili peppers with 3/4-cup water.
- Microwave on high until the water begins to boil. Set aside to steep.
- In a 6-quart stockpot, heat the oil over a medium-high flame.
- Add the chopped onion and green bell pepper.
- Cook, stirring constantly, for about 2 minutes.
- Add the chopped sweet potato, crushed tomatoes, tomato sauce and water. Stir to combine.
- Add the thyme, oregano, cumin, chili powder and fresh-ground black pepper. Stir to combine.
- Bring entire mixture to a slow boil, stirring occasionally.
- Reduce heat to simmer, cover and continue cooking, stirring occasionally, for 30 minutes.
- Add the canellini beans, black beans, kidney beans, garbanzo beans and their reserved liquid. Stir to combine.
- Cover, and continue simmering and stirring occasionally for another 30 minutes.
- In a small blender or food processor, puree the sun-dried tomatoes and Chipotle chili peppers together with their soaking liquid.
- Add to the stockpot, and stir to combine.
- Cover, and continue cooking for another 10 minutes.
- Adjust the seasonings to your liking and serve hot.
Makes about 51/2 quarts