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They know good food: Firefighters share some of their favorite recipes for the Thanksgiving holidays

Brookhaven Fire Department firefighters Mark Porter, Kelly Porter and Chris Davis shared recipes for the Thanksgiving season.

CRAWFISH BISQUE

4 cups crawfish tails

1 pint Half & Half

1 can whole kernel corn

1 can cream of potato soup

1 can cream of mushroom soup

1 8-oz. block cream cheese

Season with Tony Chachere’s Cajun Seasoning to taste

Slowly heat all together, being careful not to let it get too hot too quickly. Cook for 45 minutes, stirring occasionally, until done.

Submitted by Mark Porter

 

MOM’S CORNBREAD DRESSING

Boil together 4-6 chicken thighs, 5 bunches of green onions and 3 stalks of celery. When chicken is tender, take off bone. In broth, put 1 can cream of celery soup, 1 can cream of chicken soup and 6 beaten eggs. Then add cornbread and chicken. Make sure it’s not too soupy. You may want to take some broth out before you put the cornbread in. Bake at 350 degrees for 1 hour to 1.5 hours.

Submitted by Chris Davis

 

MOM’S RED VELVET CAKE

1/2-cup shortening, creamed

Add 1.5 cups sugar and 2 eggs. Sift in 2 cups flour, 1 Tbsp. cocoa, 1/2 tsp. salt. Add flour mixture alternately with 1 cup buttermilk.  1 tsp vanilla to shortening and sugar

Add 2 oz. food coloring. Dissolve 1 tsp. soda in 1 Tbsp. vinegar. When this sizzles, add to batter. Bake at 350 degrees for 35 minutes.

Frosting:

Combine 1/4 cup flour with dash of salt 1 cup milk. Cook over low heat, stirring constantly to pudding stage, let cool.

Cream 1/2 cup shortening with 1 stick of oleo add 1 cup sugar, 2 tsp. vanilla. Add this to cooled pudding mixture and until smooth. Frost cake. Do not heat. If need to, put over hot water.

Submitted by Chris Davis

 

APPLE COBBLER

1 can of chunk apple pie filling, with syrup

1 cup sugar

1 cup flour

1 cup milk

1 cup butter

Cinnamon

Melt 1 cup of butter and pour into a 9×13 pan. Mix flour, milk and sugar. Pour pie filing into pan and pour flour mixture on top. Cook at 350 degrees for about 45 minutes to an hour — until the top is just turning golden brown.

Submitted by Mark Porter

 

 

RANCH POTATOES

Red potatoes

2 sticks unsalted butter

4 packs powdered ranch dressing

Cube red potatoes and place in a 9×13 pan. Melt butter and mix with ranch dressing, pour over potatoes. Cover with foil. Bake at 375 degrees for 30-45 minutes or until potatoes are cooked through.

Submitted by Kelly Porter

 

SMOKED BRISKET

Mark Porter says his recipe for smoked brisket is very simple, though it tends to taste different when different people fix it. Simply rub the brisket with kosher salt and cracked black pepper and cook the meat slowly on a smoker. That’s all there is to it, says Porter.

 

APPLE CRUNCH

Kelly Porter offered his Apple Crunch recipe as an alternative to his brother’s cobbler. Pour two cans of apples into a sprayed 9×13 pan. Pour a box of yellow cake mix over the fruit. Slice one stick of butter into thin slices to cover surface of cake. Bake at 350 for 20-30 minutes until top is bubbly and brown.