K is for Kitchen

Several years ago we were housed in fire stations and some of the fondest memories of my career come from that time. There was a camaraderie that developed between the paramedics and firefighters that extended beyond the down time at the station and into the field. We still have a good working relationship with our first responders, but I miss the cohesiveness that came with us all being part of the same big family.

As in all close families, life often centered on the kitchen. I was assigned to a three piece station. There was an engine, with four firefighters, a ladder with four as well and an ambulance with two paramedics. Ten people, working 24 hour shifts and there was some cooking going on! I would like to share a couple of recipes that can feed an army, because that what is was like at meal times, a loud and boisterous army sitting down to eat together. Of course, more often than not, our repast was interrupted by a run, so we had to cook meals that not only could be made in vast quantities, but were good reheated as well.
These recipes can be halved or quartered, but if you are cooking them as is, make sure you have a big, industrial sized baking pan. Enjoy!

Sausage and Egg Casserole
12 – eggs
2 – lbs. pork sausage
6 – cups whole milk
4 – cups shredded sharp cheddar cheese
2 – sleeves saltine crackers
Salt and pepper to taste
Paprika
Pre-heat oven to 400 degrees f.
Fry, crumble and drain sausage
Butter a large baking pan
Crush crackers in their sleeves and sprinkle in pan
Mix all other ingredients in large bowl and pour over crackers
Bake for 30 minutes (or till edges are golden brown) Sprinkle with paprika while hot.
Variations:

Add dice tomatoes, green peppers, onion and jalapenos for a Southwestern version
Substitute spinach and mushrooms for the sausage to go vegetarian



Chicken and Broccoli Casserole
2 – large cans cream of mushroom soup
2 – large cans cream of chicken soup
2 – 16 oz containers sour cream
8 – cups cooked cubed chicken
2 – heads of broccoli florets, steamed
4 – tablespoons curry powder (more or less to taste)
Salt and pepper to taste
3 – cups rice, cooked
4 – cups shredded sharp cheddar cheese
Paprika

Preheat oven to 325 degrees f.
In a LARGE pot, mix soups with sour cream over medium low heat until thoroughly blended
Add curry, salt and pepper to taste then add cooked chicken.
Simmer for at least 30 minutes
Place rice in large baking pan and pour mixture over rice
Cover with cheese and bake for 20 minutes
Sprinkle with paprika when done.