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September 23, 2014
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IAFF Local Newswire
 
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Updated: Sep. 23 (17:10)

Charlotte Fire Fighters' Retro BBQ on October 3, 2014
CFFA
IAFF Fire Ground Survival Train-the-Trainer Openings Available!
Michigan Professional Fire Fighters Union
Breast Cancer Awareness
IAFF Local 274
Annual Noblesville Fire Aux. Pancake Breakfast
IAFF Local 4416
Watch the Retro BBQ's Video
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9 questions about Detroit's bankruptcy you were too embarrassed to ask
Paul Hufnagel
 
     

PREVENTING CARBON MONOXIDE POISONING

• Service all heating systems and all gas-, oil- or coal-burning appliances by a technician annually.

• Install a battery-operated and electric-powered carbon monoxide detector in your home and check or replace the battery when you change the time on your clocks each spring and fall. If the detector sounds, leave your home immediately and call 911.

• Contact a doctor if you believe you have carbon monoxide poisoning.

• Do not use gas-powered devices such as a generator, grill or stove inside your home, basement or near a near a window or door. Generators should be operated more than 15 feet from the home.

• Do not run any gas-powered motor inside a closed structure, such as a garage.

• Do not heat a home with a gas oven.

     
Roasted Corn Chowder
Posted On: Apr 06, 2010

7 Ears Corn                                                                                  3 T Flour

1 Red Bell Pepper                                                                       4 1/2 C Chicken Broth

4 Slices Bacon (Crumbled)                                                       2-3 Large Potatoes Cut to medium size pieces

1 3/4 C Chopped Onion (finely)                                                1 1/2 Cups of Half and Half                                   

1/4 Stick Butter

2 T Fresh Chives (Chopped)

 

Roast corn on grill for 15 minutes until golden crisp and tender. Grill pepper until blackened. Seal in paper bag for 10 minutes. Peel, seed and chop pepper. Cut corn off cob, cook bacon and crumble. Add onion and butter, cook until pale and soft (10 minutes). Sprinkle with flour and stir. Gradually mix in 4 1/2 cups chicken broth, add potatoes and simmer till tender (approximately 10 minutes). Stir in corn and pepper, add half and half. Simmer till thick (approximately 20 minutes). Season with salt and pepper. Garnish with chives.


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