Pleasantville Fire Dept

Engine 259

1984 Pierce 1250/750

First up......Back when the PFD re-established Heavy Rescue 1, they ran as a 2-piece company. This beverage truck was donated by Pepsi Cola and modified & painted by Shop 2.

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    1949 ward lafrance model 85T purchased in joint co operation with newport twp board of commissioners and the former glen alden coal co.they purchased twin 1949 engines,this being wanamie engine,the other being alden sheatown engine.at that time there was a fire co in each little village in newport twp,the other co's being glen lyon,sheatown,alden .it served as engine 1 until 1985 when ironically being replaced by another ward lafrance.its sister engine remains in service yet today.its sister was due to be replaced in 1992 with a fmc but during its construction the 1985 blew the motor ,which is why it remains as engine 3 today.

New Canaan Fire Dept. Engine 9

1974 Hahn 1500/300 kept in reserve

This recipe was an "A" Platoon favorite of the PNSY FD. In fact, it was so popular, the "B" Platoon would steal the leftovers!



This is a large recipe.....Enough to feed 12 hungry shipboard firefighters........this is enough for 4 of those large stainless steel cafeteria-style pans. If you dont have these, spend a couple of bucks and get a few. DO NOT USE THOSE FOIL PANS- THE ACID IN THE SAUCE WILL ATTACK IT!



4 boxes of LARGE shells



1 pound EACH: lean ground beef, ground pork, ground veal and sausage meat (1 large of those "tubes" usually works....Bob Evans or what have you.......)



3-4 garlic cloves, crushed/diced



2 large tubs of ricotta cheese



4 cups (2 bags) of shredded italian cheese mix: Mozzarella/Parmesean/Provolone/Asiago



1-2 cups milk as needed



2 eggs



2 TBS ground basil



4 LARGE jars prepared sauce



First prepare the "stuffing." In a large frying pan, cook all the meats and garlic, chopping it all finely. Mix it well. Drain off and discard the fats. Set the meat aside.



In a large mixing bowl: All the cheeses, the eggs, and basil. Mix with an electric mixer, and add milk as needed until it is a pudding-like consistency. When it is all blended well, add the meats, again maintaining a pudding-like consistency. Use milk as needed to accomplish this.



Place in refridgerator to chill.



Prepare the shells according to the directions. When cooked, drain and then quench with COLD water to stop the cooking process.



Make a "stuffers" by snipping off a 1 inch corner pieces of large zip-lok freezer bags.



Spread out newspapers on the table, and go in the TV room and get 1 or two of the lazy slobs watching Dr. Phil. This part goes faster when you have 1 or 2 helpers.



Take the 4 pans, and coat the bottoms with some of the sauce.



Now, with the helpers and the "stuffers", stuff the shells. Spoon the "pudding" into the bags, twist the tops closed, and hold in one hand. Using the other hand, hold a shell, squeezing it open. Squeeze some pudding into the shell, and place it into the pan. When the pan is full with one layer of shells, cover the shells with a thick layer of sauce.



Bake at 350 for 45 mins to one hour.



Goes extremely well with a salad and garlic or plain italian bread.



Serves 12, with enough leftovers for the thieves on the other platoon working tomorrow!

This recipe was a favorite of the firefighters at the NAVAL AIR WARFARE CENTER, AIRCRAFT DIVISION, WARMINSTER PENNSYLVANIA Fire Department, Bucks County Engine 69.



NAWCADWAR FD Closed permanently in March of 1998. This recipe is dedicated to the 50+ years of men who served there, but most of all, to the members of the "A" Platoon with whom I worked with for 2 years.....



You can make this with chicken halves or quarters, but I prefer boneless, skinless breasts. Costs more in the end, but easier to cook in my opinion. If using halves, allow one per man.



4-5 pounds of boneless/skinless breasts will feed 8-10 guys



2 large bottles of italian salad dressing



3-4 large garlic cloves



2 TBS ground basil



4 TBS montreal chicken seasoning



3-4 pounds of pasta (can use ziti, linguini or spagetti.)



3/4 cup of grated parmesean cheese



1/2 cup hormel bacon pieces



1 stick of butter



3/4 cup of the broth from cooking the chicken







Place chicken in large baking pans. soak with the salad dressing, just until the sides of the chicken pieces are covered. Sprinkle the seasonings over the tops. Cover with foil & marinate minimum of 4 hours. Preferably 8.



Leaving foil on, bake in a preheated oven at 350 degrees for about 45 mins. (Time varies if you use halves compared to breasts)



Towards the end of the cook time for the chicken, prepare the pasta and drain it off. In a large pot, melt the butter into the pasta, mixing well. Toss in the bacon pieces, the broth and the grated cheese. Serve the chicken over the pasta.



Goes well with garlic bread or plain italian bread, and a nice salad.

I saw this thread requested and thought that I'd kick it off.



1947 American LaFrance 700 Series Engine

Former Marion Fire Department

Marion, Ohio

Model "G" V-12 Gasoline Engine

4-speed Manual Transmission

750 G.P.M. Pump

Model No. 775-PGC

Registered No. L-3171

I had just started a thread of some of my apparatus pics taken this spring when FirePics.net crashed.. so, I'll start a new one.



First up is Anne Arundel County, MD Quint 4

2006 E\-One Cyclone 100’

1250 GPM/480GWT/20F



This is the first of 3 new quints to go into service. Others will be going to Station 23 (Jones Station) and Station 30 (Armiger).

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Now its time to start a thread of Baltimore County apparatus! Please post them if you got them!



Engine 19 - Garrison, MD

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I am restarting Dogboy's thread for him because I am impatient... this is a 1967 Dodge Powerwagon he is restoring... he will have to get the rest of the info on here... I just wanted to post my pictures <img src='http://www.firepics.net/groupboards/public/style_emoticons/<#EMO_DIR#>/smile.gif' class='bbc_emoticon' alt='' /> These are pics from the first wedding its been since new ownership... yeah thats me in the long white gown <img src='http://www.firepics.net/groupboards/public/style_emoticons/<#EMO_DIR#>/smile.gif' class='bbc_emoticon' alt='' />