Consider Virginia Fire Department

cookbook as a great Christmas gift


 

 

Once again, I am presenting some recipes from the Virginia Fire Department 125th Anniversary Cookbook, but I don’t want to reveal too many of them. This cookbook would make a great Christmas gift (or gifts) and the money from the purchase of the cookbook goes toward the support of the Virginia Fire Department.

The dedication in the book reads as follows:

For 125 years, the selfless personnel of the Virginia Fire Department (VFD) have given their time, energy, and dedication in order to protect their neighbors from fire, sickness, and trauma. They have performed as firefighters, paramedics, rescue workers and support personnel for the VFD.

VFD has undergone a number of changes throughout the years as headquarters has been remodeled many times, integrated women into the fire service and increased the level of medical care and frequency of service.

 

 

It is to those courageous and selfless men and women that this is book is dedicated.

This dedication holds true for all firefighters and members of the EMS realm who protect and serve many in our communities. Our thanks to all of them.

To purchase a cookbook for $10, contact Debbie Judnick, VFD administrative assistant, at 218-749-3594 or judnickd@virginiamn.us.

Eggs Florentine

The cook is: Carolyn Dinneen Friends of Virginia Public Safety

• 2 (10 oz.) packages frozen
chopped spinach
• 2 Tbsp. minced onion
• 2 Tbsp. lemon juice
• 1/2 c. shredded cheddar
cheese
• 4 hard-cooked eggs,
peeled and sliced
• 3 Tbsp. butter
• 3 Tbsp. Flour

• 1/2 tsp. salt
• 1/4 tsp. pepper
• 1/2 tsp. dry mustard
• 2 1/4 c. milk
• 1/2 c. dry bread crumbs
• 1 Tbsp. melted butter

 

 

Cook and drain the spinach according to package directions. Stir in onion and lemon juice. Spread into an 8×8 ungreased baking dish. Top with egg slices. Melt butter, blend in flour and seasonings. Cook and stir over low heat until bubbly. Stir in milk and heat to boiling, stirring constantly, until thickened. Pour the butter, seasoning and milk mixture over the egg mixture in a baking dish. Toss the bread crumbs in the melted butter. Sprinkle over the entire dish. Bake at 400 degrees, uncovered, for 20 minutes.

Hunters Stew

The cook is: Jan Makowski Friends of Virginia Public Safety

• 4 slices
bacon,
cut into
1-inch pieces
(maple flavored
is best)
• 1 Tbsp. butter
or margarine
• 1 lb. lean beef for
stewing, cut into
1-inc pieces
• 2 c. onions, chopped
• 2 c. apples, chopped
• 1 (10 oz.) can beef broth
• 2 c. water
• 1 1/2 tsp. salt
• 2 c. carrots, pared and diced
• 1 lb. Polish sausage, cut into 1 1/2-inch
lengths
• 4 c. shredded cabbage
• 2 – 3 cloves garlic (optional)
• 2 – 3 tsp. Worcestershire sauce

 

 

Cook bacon until crisp, drain and set aside. Add butter to drippings. Add beef, a little at a time, browning well on all sides. Stir in onion and apple. Cook about 5 minutes., until apple is tender.

Stir so onions and apples don’t stick or burn. Add beef broth, water and salt. Cover. Simmer about 1 hour and 20 minutes. Add carrots, sausage and garlic. Simmer 30 minutes longer. Add cabbage and reserved bacon. Simmer

10 minutes or until the cabbage is tender.

Can be done in a slow cooker adding all ingredients at the same time. If in a slow cooker, cook 6 hours on high or 8 hours on low. May omit the cabbage and use 1 1/2 pounds beef and 1/2 a pound Polish sausage.

Sauerkraut Casserole

The cook is: Stephanie Hodapp

 

 

• 2 lb. hamburger
• 1 c. chopped onions
• 2 c. raw egg noodles
• 1 (10.5 oz.) can cream of
mushroom soup
• 1 (10.5 oz.) can cream of
celery soup
• 1 c. water to mix with the
soups
• 1 – 1 1/2 c. sauerkraut,
fresh, frozen or
canned, drained
• 1 c. shredded cheddar
cheese

Brown the hamburger and onion and drain. Place half

of hamburger mixture in the bottom of a greased 9×13 pan. Put sauerkraut on top of hamburger mix. Put the other half of the hamburger mix on top of the sauerkraut. Put the raw egg noodles, broken up over this mixture. Pour the mushroom soup and celery soup that has been mixed with 1 cup of water over the entire dish. Bake at 350 degrees for 30 minutes. Remove from the oven and sprinkle the cheddar cheese over the top and bake for an additional 15 minutes.

Do you have recipes to share? We’d love to hear from you. Email your recipes to kirstenr@htfnews.us. Please include your name, city of residence, and a telephone number.

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