The Hellsgate Fireflies group — the auxiliary organization of the Hellsgate Fire Department — has just published a cookbook, “Fireflies Can Cook.”
The recipes are from members of the auxiliary, their families and friends. There are more than 370 recipes included, with everything from soup to a few nutty entries.
The books sell for $10 each and proceeds will be used by the Fireflies to assist the firefighters of the Hellsgate Fire Department, which includes Star Valley, Tonto Village and several other communities.
To get a copy of the book (or more – there are enough great recipes in the book to make it a wonderful gift for your favorite cooks), contact Janet Snyder, president of the auxiliary, (928) 478-9935, Tonto Village; Nancy Barela, (928) 472-9131, Star Valley; Vicki Grootegoed, (928) 478-4654, Christopher Creek; or Karen Carlen at the Hellsgate Fire Station in Star Valley, (928) 474-3835.
The recipes are divided into groupings: appetizers and beverages; soups and salads; vegetables and side dishes; main dishes, which has a whole subsection of Mexican food recipes; breads and rolls; desserts; cookies and candy; plus “This & That” with camp recipes and more.
The Hellsgate Fireflies gave a copy of the cookbook to The Rim Review in order to showcase some of the recipes and encourage our readers to get a copy of the book.
Black Eyed Pea Salad
From Joan Phippeny, Diamond Point
2 cans black eyed peas, drained
1 green bell pepper, diced
2 to 3 green onions, chopped
Half or whole jalapeño pepper, cored, seeded and deveined
Mix all together. Moisten with Catalina dressing. Chill two to three hours. When ready to serve, add more dressing. Add as many Fritos as you wish. Toss all together.
Frog Eye Salad
(this is one of the nuttier entries)
Linda Stailey, Tonto Village
1 cup pearl tapioca
1 cup boiling water
1 cup sugar
Pinch of salt
1, 21-ounce can crushed pineapple
1 can mandarin oranges, drained
3 bananas, diced
1 package miniature marshmallows
Fresh lemon juice, to taste
1/2 pint whipping cream, whipped
Pineapple slices and mandarin oranges for garnish
Cover tapioca with cold water and let soak overnight, then drain and pour boiling water over tapioca and let simmer until clear, stirring continuously. Add sugar and salt and mix. Add fruit and marshmallows. May add more sugar at this point. Add fresh lemon juice to taste. Cool slightly, then add whipped cream. Chill overnight. Garnish with pineapple slices and mandarin oranges. Makes 24 servings.
(1 of 6 DIFFERENT LASAGNA RECIPES IN THE BOOK)
4 cups chopped chicken
3, 14-ounce cans ready cut salsa
1/8 cup chopped cilantro
16 ounces uncooked lasagna noodles
1, 15-ounce container ricotta cheese
1, 2-1/4-ounce can sliced, ripe olives
1, 4-ounce can diced green chilies
2 cups shredded mozzarella cheese
In a large bowl, combine chicken, salsa and cilantro. Spread one-third of this mixture on bottom of 9-inch-by-13-inch microwavable baking dish. Arrange half the lasagna on top of sauce. Combine ricotta cheese, eggs, olives, chilies and a cup of mozzarella cheese and spoon half over lasagna. Repeat layering, ending with sauce.
Cover tightly with plastic wrap and microwave on HIGH for 25 to 30 minutes.
Remove from microwave, uncover and sprinkle remaining mozzarella over top of lasagna. Let stand 5 to 10 minutes or until cheese topping melts. Garnish with cilantro if desired. Makes 9 to 12 servings.
These recipes use hot coals to cook, so don’t try them until the dangers of fire season have vacated the Rim Country.
Janet Snyder, Tonto Village
1 can chicken gravy (Franco American is good)
1 can evaporated milk (Carnation is good)
1 roll Jimmy Dean Sausage, crumbled
6 Pillsbury Country Biscuits (premade at home and ready to eat)
Small pinch of fennel seeds
Ground pepper (to taste)
Brown sausage with fennel seeds and pepper in skillet. Add chicken gravy and evaporated milk and bring to a boil, move to lower heat and let simmer 10 to 15 minutes, stirring slowly until thickened. Warm biscuits on griddle or in foil in coals/fire. Once biscuits are warmed, put on plates or in bowls and cover with sausage and gravy mix.
This is high in cholesterol and fat, but unless you eat it every day, the bear will get you before this will.
Makes six servings.
Janet Snyder, Tonto Village
2 pounds uncooked ground beef
1 onion, chopped or sliced
1 green bell pepper, chopped or sliced
3 carrots, sliced
3 potatoes, thinly sliced
1 cup sliced mushrooms
Salt and pepper, plus seasonings of choice
2 tablespoons water
Make six large rectangles of foil and place in front of you. In the middle of each, crumble about one-third pound of uncooked ground beef. Top each bit of beef with desired amounts of onion, bell pepper, carrots, potatoes and mushrooms, along with the seasonings. Sprinkle each packet with a teaspoon of water. Close foil over ingredients and seal.
Place foil packets on hot coals for about 20 minutes, checking for doneness occasionally. Serve with ketchup or barbecue sauce.
The packets can be assembled at home and stored away in the ice chest until camp is made the first night out.