Mirliton Douce Pie

Prep Time: 30 minutes

Cook Time: 60 minutes

Serving Size: 8

1¼ cup Mirliton (Chayote Squash) aka Alligator/Vegetable Pear – boiled, mashed and undrained

¾ cup crushed Pineapple

1 cup Pioneer Biscuit & Baking Mix

1 cup Sugar

1 stick of Margarine (4 oz. or ¼ lb.) – melted

2 eggs

1 tsp. Vanilla

Preheat oven to 350 degrees Fahrenheit

Blend all ingredients in blender or food processor.  Pour into 9 inch pie plate. Bake for 1 hour. 

Cool before serving

Note: 3-4 mirlitons will yield 1½ - 2 cups.

Tip: Boil mirlitons until tender enough to break with fork.

Alternate: You may use 2 full cups mirliton, omitting the pineapple, and substitute sugar with Splenda for a less sweet (douce) option.

Submitted By: Tony Guidry EMT-Paramedic

Louisiana, USA

Contest: Nationwide EMT

Apple Sauce

 Greg’s Slow Cooker Apple Sauce


Time: 20 minutes

Cook Time: 4 hours

Serving Size: your preference 

Ingredients: Lots of Apples!

1. Peel and wash a large number of apples. 
2. Core the apples. I use an Apple Corer and Divider.
3. Cut the apple slices into chunks. Cut into as small of pieces as you have time and patience.
4. Cram as many apples into the slow cooker as you can. You can overfill as cooking apples will replace the air pockets with sauce.
5. Set the slow cooker to Low.
6. Occasionally stir the apples.
7. When the apples become mushy and turn to sauce as you stir, you are done.
8. Serve homemade apple sauce warm, refrigerate for near term use, or freeze for long term enjoyment.

Submitted By: Greg Friese, EMT-Paramedic

Wisconsin, USA

Contest: Nationwide EMT

Jai's Holiday Ham

Prep Time: 15 minutes

Cook Time: 2 hours and 45 minutes

Serving Size: 30

12-13 lb. bone-in Ham

1 cup Light Brown Sugar

1- 12 oz Coca-Cola Classic

2 tbsp. Yellow Mustard

1 jar Maraschino Cherries

1 can Pineapple Slices (in juice)

Tooth picks

Place ham in large Roasting pan (I prefer magnalite oval roaster with lid).  Place pineapples on top on ham and reserve juice for glaze. Place cherries in center of pineapples (reserve cherry juice also). Use tooth picks to secure cherries and pineapple. 

In a mixing bowl, combine brown sugar, mustard, cherry and pineapple juice, and Coca-Cola. Mix into a syrup and pour over ham.  Cover with lid or foil and bake at 325 degrees fir 2 hours 45 minutes, basting periodically. 

Submitted By: Jai Bourg, EMT-Basic

Louisiana, USA

Contest: Nationwide EMT

Not your traditional Quiche

Prep Time: 20 minutes

Cook Time: 35-40 minutes

Serving Size: 8-10

1-2 tablespoon Olive Oil

1 1/2 cup Zucchini, chopped

1 1/2 cup Mushrooms, sliced

3/4 cup red, green, yellow or orange Peppers (I prefer yellow//orange)

1/2 cup Onion, chopped

10 Eggs, beaten

1 cup of Light Cream or Half & Half

8oz. Cream Cheese, sliced

1 1/2 cup shredded Cheddar Cheese (I use sharp orange)

1 Loaf of French Bread, broken into pieces

Salt and Pepper, to taste

Sauté veggies in olive oil until crisp. Set aside. 

In a 13X9 glass dish place broken up French Bread. Add sauted veggies, sliced cream cheese, shredded Cheddar Cheese and salt and pepper. Beat eggs and cream, then pour over ingredients in dish. 

Cover and set overnight. 1/2 hour before cooking take out of refrigerator. 

Preheat oven to 425 bake for 15 min. then lower to 350 and bake for 20-25 min, or until golden and puffy. Enjoy!

Submitted By: Lisa Thurrott, EMT-B

Massachusetts, USA

Contest: Nationwide EMT

Beef Court-Bouillion

le Vach-e’rit Beef & Potato Court-bouillon  (“cou-be-yon”)


Prep Time: 15  minutes

Cook Time: 4-6 hours

Serving Size: 6-8

2 lbs. Beef Stew Meat 

Roux: ¾ cup each flour and Canola cooking oil 

2 large Onions , diced

1 each Red and Yellow Sweet Bell Peppers, coarsely chopped

1 bunch finely chopped Shallots (green onions/scallions) 

1 and 1/4 cup Diced Stewed Tomatoes 

4 White Mushrooms, sliced 

1/4 cup Worcestershire

1/4 cup Italian Dressing

1/4 cup Red Wine

1 tablespoon Tabasco Sauce 

2 tablespoon Morton Season-All 

1 tablespoon ground Cayenne 

1 teaspoon Paprika

2 cups Beef Stock/Broth 

8 baby Red Potatoes, peeled

1 tablespoon Parsley, finely chopped

Marinate meat in Worcestershire and Italian, then lightly coat with Season-All and Cayenne. Let sit while browning Roux and vegetables. 

Mix oil and flour in heavy bottom/thick walled 5-8 qt. pot. **On med/low heat, brown Roux to a dark chocolate color.  Blend in onions, shallots and sweet peppers, then sauté 15 min.

Add in tomatoes and wine, then stir heavily while cooking another 5 min. Add in meat and stir around till lightly browned. Add mushrooms and broth and continue cooking 1 hr. occasionally stirring. 

Add in all remaining ingredients except parsley, cover and simmer on very low heat 2-3 hours, stirring every 10-15 min. If any sticking, add a couple of ounces of water. Meat should be tender enough to easily break up with fork. 

Add in Parsley 30 minutes before serving.

Suggested: Serve over hot, cooked rice or noodles with halved boiled eggs.

**See Niki’s “Featured Ingredient” tab to assist in making a perfect Roux!

Submitted By: Tony Guidry EMT-Paramedic

Louisiana, USA

Contest: Nationwide EMT

Le Fargue de Patata Douce

(Forced meat dressing with sweet potato) 

AKA "Sweet Farre"

Prep Time: 30 minutes

Cook Time: 1.5-2 hours

Serving Size: 8-10

Mix of 1½ pounds ground beef, 1½ pounds ground pork and ½ pound ground chicken livers and / or gizzards.

2 large Onions, diced 

¼ cup Celery, chopped

1 each Green, Red and Yellow Bell Pepper, diced 

1 tablespoon Garlic, minced

1 can 14oz Chicken Broth

1 medium Sweet Potato, peeled and shredded

1 bunch of diced Shallots (green onions)

1/4 cup Parsley, chopped

1 tablespoon Season-All or Salt. 

2 tablespoons Tabasco/Louisiana Hot Sauce 

2 tablespoons Tiger Sauce

In a cast iron skillet, sauté onions, celery, bell peppers and, garlic about 10 min. on medium-high heat. Add ground meat mixture of beef, pork and giblets and cook until meat is browned (20-30 minutes), stirring occasionally. Add chicken broth, sweet potatoes, shallots, parsley, salt, Tabasco and Tiger sauce. Reduce heat and simmer 2 hours or until meat is extremely tender and sweet potatoes have totally disappeared, stirring occasionally. 

NOTE: If using as Dirty Rice (Farge de Riz), combine meat dressing with 4 cups cooked rice.

Submitted By: Tony Guidry, EMT-Paramedic

Louisiana, USA

Contest: Nationwide EMT

Cajun Fried Turkey

Prep Time: 1 hour

Cook Time: 45 minutes

Serving Size: 8-12

10-14 lb. fully thawed Turkey, giblets removed.

3-5 gallons  Peanut Oil (will depend on size of pot/turkey) 

CAUTION: You must use ONLY peanut oil or lard; anything else such as Vegetable or Canola Oil will catch on fire.

Marinade: (to be injected with meat syringe)

1 stick of Butter, melted

2 ounces Tabasco Hot Sauce 

2 ounces Pickapeppa Sauce

4 ounces Worcestershire Sauce

2 ounces Lime Juice

2 tablespoons Garlic Powder, or 1 ounce Cajun Power Garlic Juice

Optional Commercial Marinade: “Cajun Injector” Creole Butter

Place turkey in 20-36 quart stock pot or cast iron round belly pot. Pour water in until turkey is just barley covered.

Take turkey out, then mark water level (this is how muck oil you will need.)

Rinse turkey and paper-towel dry. Inject Marinade into breasts, thighs, drumsticks, etc. TIP: Best way is with each stick (from Marinade Injector) go in  3 different directions without fully removing needle. Best if done night before or at least a couple of hours prior to cooking.

Cooking: CAUTION: (outdoors away from buildings, wooden decks or overhangs.) Overflow will catch wood on fire. On high fire bring up oil to 350 degrees Fahrenheit.  Slowly lower turkey into oil.  Caution: Oil WILL splatter!

Cook 3 ½ min. per lb. keeping oil at 325-350 degrees Fahrenheit. You will need a long probe cooking thermometer.

Chef’s Note: Again I stress CAUTION; overflow/splatter of hot oil will burn skin and set wood/buildings on fire. Safest way to lower/raise turkey is using a mounting rack with hooks using heavy oven gloves. 

Submitted By: Tony Guidry, EMT-Paramedic

Lousiana, USA

Contest: EMT Nationwide