Brisket (Brody Style!)

Prep Time: 10 minutes

Cook Time: 3.5 hours (approx.)

Serving Size: 8-10 

5-6 lb. fresh brisket

1 package Onion Soup Mix

1/2 cup Chili Sauce

1 jar Meatless Tomato Sauce

1 cup Pancake or Maple Syrup

1 tablespoon Garlic Powder

5 large Potatoes, peeled and cut into chunks

1 small bag of baby Carrots

2 medium Onions, cut into chunks

Salt and Pepper, to taste

Preheat oven to 325 degrees Fahrenheit. 

Combine all ingredients, except meat and vegetables, in a large bowl.  Lay meat in ungreased pan.  Ladle small amount of sauce under meat.  Spread vegetables on and around the meat in the pan.  Ladle the rest of the sauce on top.  

Cover tightly with foil and put into a 325 degree oven.  Cook until soft but not overdone.  Remove meat from pan and slice against the grain about 1/4 inch thick slices.  Return slices to sauce.  Again cover pan and cook additional 30 minutes.  

Brisket is better on the second day so let it cool, put into the refrigerator and heat it up in the oven the next day!!

** “This recipe holds a special place in my husbands heart.  It has been handed down in his family  for generations, dating as far back as before the Holocaust.  Enjoy!!” -Nichole Brody

Submitted By: Ivan Brody, EMT-Paramedic

Massachusetts, USA

Blackened Duck Quesadillas

Prep Time: 10 minutes

Cook Time: 25 minutes

Serving Size: 4

1 lb. of boneless Duck breast

1 Tomato, diced

1 Bell Pepper, diced

1 Onion, diced

8 soft FlourTortillas

Shredded Cheese of choice

Worcestershire sauce, to taste

Garlic Sauce, to taste

Blackened Seasoning (if you can't find blackened seasoning in the store you will need salt, paprika, cayenne pepper, & black pepper)

Mix Worcestershire sauce, garlic sauce, & blackened seasonings in a bowl. Add duck to bowl and coat duck with sauce 

Place duck, skin down in skillet on medium heat for 10 minutes, flip and cook for another 10 minutes (if you have blackened seasonings, add to meat when flipping sides).

You may think the duck is burning but it is actually just "blackening".

Remove duck from skillet and cut into small strips, add a small amount of water to skillet and place duck back in on a low heat for 5 minutes.

Place tortilla into a medium heated skillet and add cheese to cover. Add some duck, onions, bell peppers, and tomato. Add more cheese and place another tortilla on top. Allow cheese to melt tortilla's together and flip.

Cook until tortilla's begin to brown and get crispy. Cut into 4 and serve with sour cream and/or guacamole

**Note: Cooking time depends on thickness of duck breast, use judgement when cooking.

Submitted By: Josh Falgoust, EMT-Paramedic

Louisiana, USA

Chicken Caesar Pasta Salad

Prep Time: 10 minutes

Cook Time: 8 hours (chilling overnight)

Serving Size: 4

1 package Baby Spinach leaves

1 package Bowtie Pasta

4 Chicken Breasts, broiled or grilled, and cut to bite sized pieces

2 Celery stalks, thinly sliced

4 Green Onions, thinly sliced

1 Carrot, shredded (optional)

1 bottle Girards Light Caesar Salad dressing

8 ounces shredded or shaved parmesan cheese

Wash spinach, pat or spin dry and put into a large mixing bowl. Cook pasta, drain and pour still-hot pasta over the spinach leaves, stir together and continue stirring until pasta is just warm to the touch. Add celery, onions, carrot (if desired), chicken and Caesar dressing, stir to completely coat all ingredients. Chill overnight. Stir in parmesan cheese just before serving. Serve chilled.

Submitted By: Wendy St. Pierre, EMT-P Intern

Massachusetts, USA

Slow Cooker Garlic Chicken and Potatoes

Prep Time: 10 minutes

Cook Time: 8 hours

Serving Size: 4

4 Potatoes, cut into thick slices

4 Chicken hind quarters

Salt 

Pepper

8 teaspoons Minced Garlic, or to taste

Layer the potatoes in the bottom of a crock pot, season with salt & pepper . Stack the chicken hind quarters on top of the potatoes, salt and pepper to taste, and minced garlic to taste (I use two teaspoons per chicken hind quarter). Turn crock pot to low and cook for 8 hours. 

Submitted By: Wendy St. Pierre, EMT-P Intern

Massachusetts, USA

Bob’s Clam Cakes

Prep Time: 10 minutes

Cook Time: 30 minutes

Serving Size: 10-15 Clam Cakes

1 can minced Clams, drained and juice reserved

2/3 cup Clam Juice or Milk

1 1/2 cups Flour

2 Eggs

1 teaspoon Salt

1 1/2 teaspoon Baking Powder

Vegetable Oil, for frying

In a large mixing bowl, combine eggs and clam juice. Sift in dry ingredients and stir until mixed. Stir in drained clams. 

Using a teaspoon, drop dough into hot oil. Remove from oil when dough turns golden brown. Drain on paper towel and season with salt. 

Submitted By: Robert Quintin

Massachuetts, USA

Auntie Sharon’s Crab Rangoon

Baked, not fried!

Prep Time: 5 minutes

Cook Time: 15-20 minutes

Serving Size: your preference

2 cans Crab meat (check for bones/shells and remove)

1 (8 ounce) package Cream Cheese

1 (8 ounce) package Neufchâtel Cheese

1 bunch Scallions, chopped into slices

1 package Wonton Wrappers

Preheat oven to 350 degrees Fahrenheit.

Spray a muffin tin with cooking spray, and place a wonton wrapper in each cup. 

In a large mixing bowl combine crab meat, cheeses, and scallions. Place a heaping tablespoon in each wonton wrapper. 

Moisten fingers with warm water, then pinch and twist ends of wrapper together. 

 Bake until light brown.

Submitted by: Sharon Perry

Massachusetts, USA

Xmas 2010

"It IS a Tuber!" Sweet Potato Casserole

Prep Time: 20 minutes

Cook Time: 45 minutes

Serving Size: 6-10

3 cups mashed sweet potatoes (boil, peel, mash)

8 tablespoons Butter

1 cup Brown Sugar

4 Eggs

1 cup Evaporated Milk

1 teaspoon Vanilla Extract

1/2 teaspoon All Spice 

1/2 teaspoon Cinnamon

2 teaspoons Orange Rind, grated

Topping:

1/2 cup Chopped Nuts

1/2 cup Coconut

1/4 cup Flour

1/2 cup Granulated Sugar

1/2 teaspoon Vanilla Extract

1 teaspoon Cinnamon

2 tablespoons Butter

Preheat oven to 350 degrees Fahrenheit.

Combine mashed sweet potaotes and butter, then add brown sugar, eggs, milk, vanilla, all spice, cinnamon, and orange rind and mix well. Place mixture into a 13”x9” dish and bake for 30 minutes.

Remove from oven and add topping. Return to oven and bake until brown and bubbly. Enjoy!

Submitted By: Jen Carrita, EMT-Paramedic

Massachusetts, USA