The Firefighter's Cookbook

A tribute to firefighters, their wonderful recipes and an old cookbook.



This is an old paperback cookbook I acquired in the 80's.....it's copyright date is 1986 as a matter of fact. Realizing that, when I made a few of these recipes this week, it's more than likely that some of these firefighters are retired now. Certainly it was long before September 11th when we lost so many in the tragedy in New York. But I like to think they are all well.....cooking the linguine recipes, about to retire with stories to tell, or better yet, retired and recreating these recipes in their family kitchens.

Here are just a few of my favorites...and I can tell you, it was hard to choose just a couple!

Linguine with Clam Sauce

2 ( 7 oz. ) cans whole baby clams, or 2 cups fresh minced clams

¼ cup olive oil or salad oil

¼ cup butter or margarine

3 large garlic cloves, minced

2 Tbps. chopped parsley

1 ½ tsps. Salt

8 oz. linguine

Parmesan cheese, grated



Drain canned clams, reserving ¾ cup liquid; set aside. Slowly heat oil and butter in skillet.

Add garlic and sauté until golden. Do not let garlic brown. Remove skillet from heat. Stir in clam liquid, chopped parsley and salt. Bring to a boil, reduce heat then simmer uncovered for 10 minutes.

Ummm.....look at the pieces of clam...........



While mixture is simmering, boil linguine al dente in 3 quarts water, 1 teaspoon salt and 3 tablespoons olive oil.

Add clams to skillet after mixture has simmered. When linguine is cooked, drain and pour in ingredients of skillet and sprinkle with cheese.

Contributed by Lt. J. Shea
Brooklyn/Queens Holy Name Society
Page 77



A comforting meal with a glass of chardonnay..



OK, now to a chili recipe........



Tom’s Chili

2 ½ lbs. chopped meat
1 tsp. adobo (seasoning)
1 can okra
½ tsp. salt
½ tsp. pepper
1 ½ tsps. Chili powder
8 oz. mushrooms, chopped
1 green bell pepper, chopped
1 onion, chopped
1 large can crushed tomatoes
1 large can kidney beans
5 dashes Tabasco
1 (15 oz) can pinto beans

Brown meat and drain off fat. Put meat in a 2 quart pot and add 2 cups water.
Add remaining ingredients.
Simmer over low heat for 2 hours. Stir occasionally.

Contributed by Tom Killean
Ladder 55


NOTE: I did alter this one. I combined it with another of the firefighter's chili recipe and did not add canned okra but did mix ground beef and ground turkey. Really tasty.

Serve with salsa, sour cream and shredded cheddar cheese.




Special Note - the introduction by John Sineno states he was appointed to the Nw York City Fire Department in 1962. He was assigned to the fire factory which stood at 114th street and Fifth Avenue in the heart of Harlem. He says it "was the busiest fire company on the face of the earth." He describes how the they had the finest firefighters and the most ravenous...hence all the recipes collected!

This little book has everything from appetizers, to main meals to wonderful cheesecake desserts. My copy is dog earred and the spine is separating...surely a sign of much loved book.





Chicken and Rice Soup

We love our soup in this house. No photos, but here's another dynamite recipe from John Sineno.

1 whole chicken, cut up

1 tbsp. chopped parsley

4 large carrots, diced

2 cups rice

2 chicken bouillon cubes

Parmesan cheese to taste

Wash chicken and put in stockpot. Cover with water (approximately 6 cups) and add parsley and carrots. Bring to a slow boil and cook until chicken is done. When chicken is done remove from pot, bone and shred. In the same pot, add rice and bouillon cubes. Cover and cook until rice is done. Add shredded chicken and serve. Garnish with Parmesan cheese.

John Sineno
Ladder 58