Welcome to the Oswego Firefighters Local #4773 Firehouse Recipe Site

We hope you enjoy any and all of the recipes on our site but we realize that the buck does not stop here.   If you have a recipe to share please feel free to send it to one of our site administrators via email.

Mtinker@iaff4773.org

Bon Appetit!!!!

MEATLOAF

By Kelly Cave

2 Pounds of Lean Gorund Beef

2 Pounds of Ground Pork

2 Cups of Shredded Carrot

2/3 Cup of Chopped Onion

2 Cups of Saltine Cracker Crumbs

1 Teaspoon of Salt

Dash of Black Pepper

2 Cups of Sour Cream

Directions:     Preheat oven to 350  degrees F.  Combine all ingredients and mix well.   Place in meat loaf dishes and bake for 1 1/2 hours.   Let stand for 10 minutes, drain off fat and serve.   Serves 8 Firefighters

SWISS STEAK

By Kelly Cave

4 1/2 to 5 Pounds of Cubed Steak

1 1/2 Teaspoons of Salt

3/4 Teaspoon of Black Pepper

1/2 Cup of Flour

1/4 Cup (or a little more) of Olive Oil

4 Medium Onions Chopped

3 Cans of Tomato Sauce (15 oz.)

3 Cups of Diced Tomatos

1/4 Cup of Lemon Juice

1/4 Cup of Worcestershire Sauce

3 Tablespoons of Brown Sugar

1 Tablespoon of Yellow Mustard                                                                                                                          

Directions:   Preheat oven to 350 degrees F.    Slightly beat down steaks with mallet.   Sprinkle with salt and pepper.  In large skillet, brown meat in oil on both sides.   Transfer to baking dish coated with non stick spray.  In same skillet, saute onion in drippings until tender.  Stir in the remaining ingredients and simmer for 5 - 10 minutes.   Pour over meat and bake all for 1 1/2 hours.   Serves 6 firefighters.

BUFFALO CHICKEN DIP

By Chris Cinto

1 Fully Cooked Rotisserie Chicken

2 Packages of Cream Cheese  8 oz.

1 Stick of Butter (soft or almost melted)

1 Package of Shredded Mozzarella Cheese

1 Bottle of Frank's Buffalo Wing Hot Sauce

Directions:   In an appropriate sized Crock Pot, press the cream cheese into an even layer across the entire bottom of crock pot.   Strip the meat off of the Rotisserie Chicken and shred it throroughly.  In a seperate bowl, combine the chicken with butter and hot sauce.   Layer the chicken mix evenly on top of your cream cheese layer in the crock pot.   (Works best if you leave the butter out until it is at room temperature and cut it up before mixing it with the chicken & hot sauce).   Top it off with a small even layer of Mozzarella Cheese and set crock pot on High for approximately 1 Hour.  (you can pair it with any chip you choose, but it seems to go best with Frito's Scoops).

CHILI CON CARNE

By Unknown

2 Pound of Ground Beef

2Cup of Chopped Onion

1 1/2 Cup of Chopped Green Pepper

2 Can of Tomatoes, Diced, 16 oz.

2 Can of Dark Red Kidney Beans, drained, 16 oz.

2 Can of Tomato Sauce, 8 oz.

4 Teaspoons of Chili Powder

1 Teaspoon of Dried Basil, crushed

1 Teaspoon of Salt

1/2 Teaspon of Pepper

Directions:    In a skillet, brown ground beef and onion and drain off fat.   Transfer mixture to crock pot.   Stir in green pepper, undrained tomatoes, kidney beans, tomato sauce, chili powder, basil, salt and pepper.   Cover and cook on low heat setting for 8 to 10 hours.   Serves 6 firefighters.

 KELLY'S BLACKENED SALMON WITH BLUE CHEESE SAUCE

By: Kelly Cave

1  Tablespoon of Italian Seasoning

1  Teaspoon of Cracked Black Pepper

2  Tablespoons of Paprika 

2  Tablespoons of Salt

1 1/2  Tablespoons of Cayenne Pepper

2 Tablespoons of Butter

1  Tablespoon Olive Oil, for Frying

4  (6 oz. each) Portions of Skinless, Boneless Salmon Fillets

Blue Cheese Sauce:

1/4  Cup of White Wine

1/2  Cup of Heavy Cream

3/4  Cup of Blue Cheese Crumbles

Directions:   Preheat oven to 400 Degrees F.   In a small bowl, combine Italian Seasoning, Black Pepper, Paprika, Salt, and Cayenne.   Season each piece of fish with the rub.   Heat a large cast iron skillet over medium-high heat and add butter and oil.   Once the butter is melted, add the fish and cook about 2 minutes per side.    Transfer the whole pan to the oven and cook for another 4 - 6 minutes.

Directions for Sauce:   Place the white wine into a medium saucepan and reduce by half.   Add heavy cream and allow to reduce.   Add the blue cheeseand whisk until smooth.   Serve on top of the salmon.