Here are some recipes selected from the Firehouse Chef website and the IAFF Menu Planner that will make you say "mmmm good" on July 4th.
Quick 'n Easy Sloppy Joe Sandwiches
• 2lb. ground beef
• 1 bottle Heinz Chili Sauce
• 1med.size onion
• 1 med. size Bell Pepper
• an ounce or two of Louisana hot sauce
• Finely dice the onion and bell pepper, brown in skillet
• add and brown the ground beef,
• pour in the chili sauce and hot sauce and simmer for 10-15 min
• leave a bag of hamburger buns and a spoon next to the skillet and watch the stuff disapear
Recipe by Firefighter: David Rodgers
• Mustard Ketchup
• Brown Sugar
• Tomato Sauce
• Worchester Sauce
• Soy Sauce Onions
• Garlic Powder Onion Powder
• Seasoning Salt Pepper
• Italian Dressing
• Maple Syrup
• To Get Started - First you add 3 tablespoons of mustard.
• Turn on the fire or electric oven.
• Add 1/2 of chopped up yellow onion. Let simmer for two to three minutes.
• Cover the bottom of pot with ketchup.
• Put a generous portion of maple syrup. Let it simmer for about two to three minutes.
• Add tomato sauce, depending on how much you want to make.Two small cans should be enough.
• Add two tablespoons of honey. Stir all ingredients until mixed.
• Add soy sauce, about three tablespoons.
• Add Italian dressing, less than half of a small bottle. Stir all ingredients until mixed together.
• Add Worchester sauce, four tablespoons.
• Add all spices in no particular order. Stir until all mixed together.
• Add brown sugar or cinnamon, which ever you want. You can also use both if so desired. You will need about four tablespoons of each.
• Add sugar, one to two cups should be enough. If you want it sweeter then, add for desired sweetness.
• Add one bottle of Kraft Bar-B-Que sauce. The preferred type is Hickory smoked with honey.
• Let simmer for 30 minutes.
• Add water for desired thickness.
• For spiciness add two or three teaspoons of Cheyenne pepper
Recipe by Firefighter: Terry D. Hartsfield Captain FW NAS Fire Department
From IAFF's Menu Planner
8 tbsp. (1 stick) unsalted butter, room temperature, plus more for pan 1¾ cups all-purpose flour (spooned & leveled), plus more for pan 2 tsp. baking powder ½ tsp. salt (optional) ¾ cup sugar 2 large eggs, room temperature 1 tsp. pure vanilla extract ½ cup whole milk
• Preheat oven to 350°F.
• Butter and flour a standard 12-cup muffin pan, or use paper liners.
• In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
• Using an electric mixer, beat butter and sugar until light and fluffy.
• Add eggs one at a time, beating well after each addition. Add vanilla and mix until combined.
• On low speed, beat in half the flour mixture, followed by milk and end with remaining flour mixture. Mix just until incorporated (do not over mix).
• Divide batter among prepared muffin cups, filling each ⅔ full.
• Bake for 22-24 minutes or until a toothpick inserted in center of a cupcake comes out clean.
• Cool cupcakes in pan for 5 minutes. Transfer to a wire rack to cool completely.
• Sprinkle with powdered sugar before serving or use your favorite icing.