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1 lb italian sausage
1 lb ground beef
2 beaten eggs
1/2 cup milk
1/2 cup finely chopped celery
1/2 cup finely chopped onion
1/2 cup finely chopped carrots
1 tsp salt
1/2 tsp pepper
1 – 1 1/2 cups dry bread crumbs
3 tablespoons Werewolf, (or more to taste)

Mix all ingredients well, shape loaf and bake in 350 deg oven for 45 minutes.

This recipe uses an orange, pinapple and habenjero marmalade made by a couple in Wisconson. All of their jams are absolutely fantastic. Be sure to check them out.

1/3 cup burgandy wine
1/3 cup Orange Pineapple Marmanero   (http://www.bluecollarcafe.com/)
2-4 tablespoons Werewolf
1 teaspoon lemon peel
1 tablespoon pineapple juice

Heat all ingredients in a small pan on low heat til well blended. Glaze ham and cook normally.

Cut 5 chicken boneless breast into medallion size pieces and marinate in Werewolf sauce – lightly sprinkle with cajun seasoning

Other ingredients:
2 tbs butter
3 cloves garlic (minced)
1 bunch of green onions – cut into small pieces use all the green part also
1/3 – 1/2 cup Devils Breath chile relish (mild)
1 tbs Werewolf sauce
12oz half & half
8oz sliced fresh mushrooms
1 red pepper cut into small strips (julienned)
1 cup grated parmesan cheese
16oz box rigatoni or medium shell pasta noodles

Directions
2 tbs butter in skillet. Add prepared chicken – cook medium 6 – 8 minutes – stirring frequently, add minced garlic, green onions, chile relish and Werewolf sauce –  cook another 2 minutes add half and half  – cover 5 minutes. Uncover – and red pepper & mushrooms – turn up heat slightly – bring to boil for minute or two stirring constantly. Take off heat add 1 cup grated parmesan cheese and stir constantly

While making chicken dish cook pasta according to directions
Pour chicken dish over cooked pasta and serve

Rick Lukasek

1 pound Italian sausage
1pound ground beef
2 cups chopped onion
4 cloves garlic, minced
2 16 oz jars tomatoes, cut up
2 8 oz cans tomato sauce
2 6 oz cans tomato paste
4 tsp. Basil, crushed
2 tsp oregano, crushed
1 tsp salt
1 tsp pepper
8 lasagna noodles
2 beaten eggs
4 cups ricotta cheese
1 cup grated parmesan
2 tbl dried parsley
16 oz shredded mozzarella cheese
1 16 oz jar bread & butter jalapenos

Cook meat, onion & garlic til meat is brown. Drain, stir in tomatoes, tomato sauce, tomato paste, basil, oregano, salt & pepper. Bring to boil; reduce heat, cover and simmer 15 minutes, stirring occasionally.

For filling, combine egg, ricotta cheese, parsley and ½ cup parmasan.

Layer cooked noodles, filling, meat sauce & mozzarella in order, then add a single layer of bread & butter jalapenos. Add another layer of noodles, filling, meat sauce & mozarella, topping with remaining parasan. Bake in 375 deg oven for 30-35 minutes or til heated through. Let stand 10 minutes.