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Sunday, December 22, 2013
Henderson’s sizzling gumbo!
boxes of Zatarains Gumbo mix
cans of diced tomatoes (2 fire roasted, 2 spicy red pepper)
can of tomato paste
packs of smoked kielbasa, your choice in flavor
pounds of pre-cooked shrimp
pounds of chicken tenderloins (cut into bite sized cubes)
your water for the Zatarains boiling, while this is boiling sauté your cubed
chicken tenderloins adding salt pepper and old bay with butter or oil, your
choice. Add in your shrimp and sliced kielbasa and allow to sit on simmer until
your Zatarains is ready. Once ready add in your meat and cans of sauce. Let the
entire mix sit on low for one hour stirring occasionally.
Bread: Follow directions and add in 3
cans of cream corn and sugar on the top after its done cooking!
boxes of Corn Bread
cans of cream corn
Cajun shrimp and garlic pasta!
Wednesday, December 18, 2013
Shrimp & Sausage Pasta
1/2 - 3/4 lb cooked fettuccine
2 TBS olive oil 1 lb peeled, deveined raw
1 TBS plus 2 tsp Essence seasoning (recipe
below - I think you can buy this, too.)
1 1/2 smoked turkey sausages; sliced and
quartered (I use Butterball)
1/2 cup diced green pepper
1/2 cup diced yellow onion
1 TBS minced garlic
1/2 cup chicken stock 1 tsp dried thyme
1 tsp dried basil 1/2 cup heavy cream
1/2 cup grated Parmesan
Essence Creole Seasoning
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme
Heat 1 TBS of olive oil over
medium high heat in a large sauté pan. Season the shrimp with 2 teaspoons of
the Essence. Place the shrimp in the pan and sauté until almost done. Remove
the shrimp from the pan and set aside.
Place the remaining TBS of
olive oil in the sauté pan along with onions and bell peppers. Sauté; stirring
occasionally until the onions are translucent (about 3 minutes). Then add the
sausage and cook another minute.
Add the garlic to the pan and
sauté for 30 seconds.
Add the chicken stock to the
pan and scrape with a spoon to remove any browned bits that have formed in the
bottom of the pan, about 30 seconds.
Add the thyme, 1 TBS of
Essence and 1/2 tsp salt and cook for 2 minutes.
Add the heavy cream to the pan and cook an
additional 2 minutes.
Return the shrimp to the pan and pasta to the
pan. Continue to cook the sauce and pasta, stirring occasionally, for about 3-5
minutes. Remove from the heat and add the basil and Parmesan.
This recipe is brought to you by an old school
salty Fireman from Saxton, PA. Brother Emmons Smith has over 30 years of
embraces traditional values of the fire
service such as aggressive interior attacks, brotherhood and officers being
first in and last out!
Brother Emmons Smith
Saturday, December 31, 2011
Happy New Year from the Staff of Central PA Bravest!
Sunday, December 18, 2011
3 Big Buy Packages of Bratwurst (about 7-8 pounds)
1 Large Box of Elbow Macaroni (3 pounds)
2 Large Tostitos Spicy Cheese Dips
1 Large (32 oz) Block of Sharp Cheddar Cheese
1 Large (32 oz) Block of Pepper Jack Cheese
Preheat your oven to 375 degrees fahrenheit.
Cook Pasta according to package to al dente.
Cook Sausage until no longer pink (flambé optional).
Cut the cheese blocks into squares.
When the pasta is done cooking, place half of it in a large, greased
cooking pan. Reserve the other half for after adding the sausage and
Cut the sausage into 6 or 7 slices per link.
Add the cheese dip container, cheese squares, and sliced sausage to the
Add enough pasta of the remaining pasta to your desired ration of meat to
Fill the cheese dip containers with water and pour that water into the
Stir the contents of the cooking pan until mixed throughly.
Place the baking dish in the oven.
While cooking, periodically check on the dish and continue to add water and
mix until you reach the desired consistency of the cheese sauce.
Cook until the cheese has melted and the water is bubbling around the
This will serve about 12-15 firefighters when presented with a vegetable
Note: Adding canned diced tomatoes to this would be a great idea, and I
will probably do it my next time cooking.
Recipe by MFP Rob Furst
CLICK THE PICTURE FOR ADDITIONAL
Sunday, May 1, 2011
TORTELLINI WITH SHRIMP ALFREDO SAUCE THAT SERVES 15
THIS IS A 30 MINUTE MEAL IF YOU’RE CHASING THE MEDIC UNIT!
Steve Roth of 911 Photography and his
Thursday, April 14, 2011
medium size dill pickles
dried chip beef (preferable slices not chipped)
dry pickle to remove excess juice, using a knife, spead cream cheese all over entire pickle with about 1/8 inch thick covering, then wrap the cheese covered pickle in the dried beef.
I place the wrapped pickles in freezer for half hour to harden some, then using a sharp knife, I cut the wrapped pickles in 1/2 to 3/4 inch slices, and serve them on a plate with toothpicks in each to make it look fancier, for the firehouse, screw that, just pick em up and toss in your mouth.
This is a great combination of tastes, the sour dill pickle, the sweet cream cheese and the salty dried beef....spells DELICIOUS!
Station 8 Harrisburg City (The Hill)
Yes, that's supply line!!
Thursday, April 14, 2011
1 lb of Ziti
1 lb of Italian Sausage
2 tbsp of chopped or minced garlic
1 tbsp of basil
1 tbsp of Italian seasoning
½ teaspoon of red pepper flakes
2 jars of Prego 3 cheese sauce
1/2 cup of grated parm cheese
1 Bag of Mozzarella Cheese
· Boil pasta and drain, toss in large mixing bowl with olive oil.
· Olive oil in frying pan w/ med heat, add sausage and brown, drain grease, add onions, sauté till soft.
· Add garlic, basil, Italian seasoning, red pepper flakes, cook together for 2 min; remove from heat.
· Pre- heat oven to 350 deg; thin layer of sauce in bottom of pan.
· In mixing bowl mix ziti, meat, 1 heaping cup ricotta cheese, ½ cup of parm. cheese and rest of sauce.
· Spread evenly in pan and add ½ jar of sauce to top, cover w/ mozzarella cheese.
· Cook uncovered for 20 min.
Wednesday, April 13, 2011
Tuesday, April 12, 2011
Tuesday, April 12, 2011
Take a whole chicken and make sure there isn't anything in the chest cavity.(they usually stuff the neck, heart and liver in a wrapper inside) Stuff the cavity with whole onions sliced in quarters. Place it in a pan with some water (maybe a half inch,) with a couple of quarter sticks of butter and bake at 350F for about two hours or so. The trick is every ten minutes take a spoon and pour the juice over the bird. We made that at Station 1 with mashed potatoes and corn or some other vegetables. I normally did two medium sized chickens for a crew of six or seven. If there is anything left over I would pick the meat off the bones put it into freezer containers with the juice and onions that no one ate, freeze it and save that for another meal. This makes a great base for chicken corn soup or a chicken and vegetable pie.
Recipe by Dave Houseal
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