Here are two recipes selected from the Firehouse Chef web site and the IAFF Menu Planner that will make you say ‘mmmm good.’

Recipes from the IAFF Menu Planner



4 ( 4-ounce)   salmon fillets, skinned
½ c                BBQ Sauce (recipe follows)
¼ c                fresh lemon juice
2 tbsp            honey
¼ tsp             salt
⅛ tsp             freshly ground black pepper
1 lb               gala apples
½ lb              granny smith apples
½ c               fresh or frozen cranberries, chopped
2 tbs             chopped fresh tarragon
4                  large lettuce leaves, cleaned and dried


Place salmon in shallow baking dish and smear with bbq sauce, cover and refrigerate for 30 minutes to 2 hours.
Combine lemon juice, honey, salt and pepper in large bowl.
Core (but do not peel) and thinly slices all apples.  Add apples to honey-lemon mixture and toss to coat, add cranberries and tarragon and toss well.
Preheat grill or broiler to high.
Grill or broil salmon fillets for 3 to 5 minutes on each side or until opaque in center – do not dry out.
When cool enough, break apart salmon into bite size pieces.
Add salmon to apple cranberry salad and toss well.
Serve on lettuce leaves on four plates dividing portions evenly.


From the Firehouse Chef

1 Baked Pie Crust
1 Pkg. Cook & Serve Vanilla Pudding
3 Ripe Bananas
1 Small box Whole Strawberries
1 Pint Whipping Cream
Cover bottom of crust with Vanilla Pudding.
Cover Pudding with sliced Bananas.
Cover Bananas with Pudding.
Cover Pudding with Strawberries.
Cover Strawberries with whipping cream.
Put one large Strawberry in the center of the Pie.

Recipe by Firefighter: Milton Rheinlander Station #19 Ft. Worth Fire Dept.