This one’s for the kids, but adults can sneak some at night…
1 bag (10 ½ ounces) miniature Marshmallows (6 cups)
1 ½ cups milk chocolate chips
5 tablespoons margarine or Butter
¼ cup light corn syrup
1 tablespoon vanilla
1 package of Golden Grahams Cereal (8 cups)
Butter rectangle pan, 13x9x2 inches. Reserve 1 cup of the marshmallows. Melt remaining 5 cups of marshmallows, the chocolate chips, margarine and corn syrup in 3-quart saucepan over low heat, stirring occasionally, remove from heat. Stir in vanilla.
Pour cereal into a large bowl. Pour marshmallow mixture over cereal; stir until evenly coated. Stir in remaining 1 cup of marshmallows.
Press mixture into pan, using buttered back of spoon. Cool at least 1 hour until firm. Store loosely covered at room temperature. For bars, cut into 6 rows by 4 rows.
Makes 24 bars.
This months recipe was submitted by Firefighter/ Paramedic Anthony Hatcher and is a shift favorite:
Ingredients:
-Two eggs -Garlic Powder
-Salt -Four Pork Steaks
-Black pepper -Seasoning Salt
-Bread Crumbs -Sazon goya sin achioten (without annatto)
-Sazon goya con culantro y achiote
Mix in bowl eggs, salt, pepper, garlic powder, seasoning salt and one package sazon goya
Pour mixture over steaks, marinate and refrigerate.
After a few hours cover steaks with bread crumbs.
Preheat oven to 375 degrees.
Place steaks on greased pan. Bake covered for half hour.
Flip steaks and add additional bread crumbs. Bake another half hour uncovered.
Enjoy
This months recipe was submitted by FF/PM Edward Mendelson. According to Ed this is one easy recipe and one that Lt. Chiodo loves. It is called:
Spinach and Pasta Tarragon Dinner
Prep time 25 minutes
Cook time 10 minutes
Serves 6
This entire dish can be assembled ahead and popped into the oven to heat through 10-15 minutes before serving.
Ingredients:
1 pound fettuccine
6 tablespoons butter or margarine
1 cup sliced leeks (white part only)
1/4 pound mushrooms, sliced
3/4 pound skinless, boneless, chicken breasts, cut into 1-inch cubes
1 container (15 ounces) ricotta cheese
1/2 cup dry white wine
1/2 teaspoon dried tarragon
2 packages (10 ounces each) frozen spinach, thawed and drained
3/4 cup grated parmesan cheese
1/4 cup heavy cream
1) In a large pot of boiling water, cook fettuccine until just tender; drain. In a large bowl, toss pasta with 3 tablespoons of the butter.
2) In a large frying pan, melt remaining 3 tablespoons butter over medium-high heat. Add leeks and mushrooms; cook for three minutes. Add chicken pieces; cook, stirring constantly, until chicken turns white. Add ricotta cheese, wine, and tarragon. Blend well and cook until heated through.
3) Preheat oven to 400 degrees. Combine spinach with fettuccine; toss until spinach is well mixed with pasta. Add cream and 1/2 cup of the parmesan cheese.
4) In a 13 X 9 X 2 inch baking dish or on a large ovenproof platter, arrange fettuccine mixture around the edges, pour chicken mixture in the center. Sprinkle remaining 1/4 cup parmesan cheese over top. Bake for 10 minutes, until heated through.
Congratulations you have dinner !!!
6 BONELESS SKINLESS CHICKEN BREASTS
1 CAN CREAM OF CHICKEN SOUP
2 CUPS OF CHEDDAR CHEESE
½ CUP MILK
1 PKG TACO SEASONING
3 CUPS OF NACHO CHIPS OR CORN CHIPS
POUND CHICKEN TO ABOUT 1/4 IN THICK PLACE IN NON STICK PAN OR PAN
SPRAYED WITH NON STICK SPRAY (PAM).
MIX SOUP, 1-1/2 CUPS OF CHEESE, MILK AND TACO SEASONING IN A BOWL.
POUR OVER CHICKEN.
CRUSH CHIPS AND SPRINKLE OVER CHICKEN
COVER AND BAKE IN PRE- HEATED OVEN AT 375 DEGREES FOR 30 TO 40
MINUTES, REMOVE COVER TOP WITH REMAINING CHEESE & BAKE 10 TO 15
MINUTES MORE UNCOVERED.