New Jersey Recipes
Mar 01, 2018

Cooking in the Firehouse

By: MaryAnn Miano

New Jersey Recipes

Dorothy Jackson Kite, the author of Cooking in the Firehouse, was inspired by the dedication of the firemen in her hometown in Georgia, and by her recollectio n of stories told to her by her fire-fighting grandfather. She put together a collection of favorite recipes from firehouses nationwide. By mail, she queried the hundreds of talented chefs in fire-department kitchens in every state, men and women with many years of culinary experience. The response was overwhelmingly positive and resulted in this collection of 150 of their favorite recipes. Lucky for us, the book is part of the Catherine Henning Cookbook Collection at the Colts Neck Library.

The recipes require a minimum of fuss and preparation time and are wholesome, savory staples designed for small family meals as well as for large buffets and picnics. In addition, they provide a culinary tour of the country, ranging from fish chowder in Maine to a chicken paprikash in Illinois, and from jambalaya in Louisiana to Gisantis (pork or chicken with peas) in Hawaii, with many representative stews and casseroles from states in between.
You’ll find many of the traditional down-home American favorites—fried or baked chicken, steak smothered in onions, barbecued pork, macaroni and cheese, corn fritters, pot roast, and even chop suey. The recipes are accompanied by short sketches that convey the flavor of individual firehouses and of firefighting history from bucket brigade to super-pumper.

There are two listings for ingredient amounts. Many recipes used by fire departments are intended for groups of people numbering ten, twelve, or more who have hearty appetites. Persons cooking for a smaller group, however, would not find these large amounts practical, so the author did the math for us and simplified the ingredient list amounts.
Included also are delicious desserts tested in firehouse kitchens throughout the country to accompany the hearty, satisfying meals prepared for those who serve our communities so selflessly.
Mrs. Kite provides a rewarding and most enjoyable entrance to the firehouse through its kitchen.

Braised Beef with Noodles (Richmond, Virginia)
Ingredients:
2 lbs. chuck beef, cut in 1 ½” cubes
2/3 cup flour
¼ tsp. salt
¼ tsp. pepper
¼ tsp. paprika
1/8 to ¼ cup cooking oil
1 large onion
2 cups vegetable juice
Dash or two of Worcestershire sauce
2/3 cup green peas
Additional salt and pepper to taste
Noodles
2 tbs. butter
1/3 cup cheddar cheese, grated (optional)

Directions:
Roll meat in flour that has been seasoned with salt, pepper, and paprika. Brown beef in heated cooking oil in frying pan, using only enough oil to keep meat from sticking to pan. Place meat in roasting pan.
Cut onions into eighths. Add to meat. Add V-8 juice, Worcestershire, salt and pepper or taste.
Cover. Bake in moderate oven (350 degrees) for 1 hour or until meat is tender.
Add peas during last 10 minutes of cooking time.
Serve over cooked, buttered noodles. Sprinkle with grated cheese, if desired.

Recipe from:The Firehouse Cookbook, page 42, by Dorothy Jackson Kite. Publisher: The Viking Press. 1975.