* 6 cups water
    * 1 cube chicken bouillon
    * 1 pound dried black-eyed peas, sorted and rinsed
    * 1 onion, diced
    * 2 cloves garlic, diced
    * 1 red bell pepper, stemmed, seeded, and diced
    * 1 jalapeno chile, seeded and minced
    * 8 ounces diced ham
    * 4 slices bacon, chopped
    * 1/4 teaspoon Devil's Breath Hot Sauce
    * 1 1/2 teaspoons cumin
    * salt, to taste
    * 1 teaspoon ground black pepper


   1. Pour the water into a slow cooker, add the bouillon cube, and stir to dissolve. Combine the black-eyed peas, onion, garlic, bell pepper, jalapeno pepper, ham, bacon, cayenne pepper, cumin, salt, and pepper; stir to blend. Cover the slow cooker and cook on Low for 6 to 8 hours until the beans are tender.

Werewolf Stuffed Pumpkin

I've listed this one as an entree because if you leave out the bacon it makes a great vegetarian dinner.

Makes 2 very generous servings

1 pumpkin - about 3 lbs
Black Pepper - freshly ground
1/4 lb Stale Bread, thinly sliced and cut in 1/2" chunks
1/4 lb cheese - gruyere, Emmenthal, cheddar (or a combination) - cut in 1/2" cubes
2-4 cloves garlic - coarsely chopped
4 strips bacon - cooked until crisp, drained, chopped
1/4 cup fresh chives or scallions; sliced/snipped
1 tbsp fresh thyme - minced
2 tbsp Werewolf Sauce
1/3 cup heavy cream
pinch of freshly grated nutmeg

1. Center rack in oven and preheat to 350 F. Line a baking sheet with parchment paper, or find a Dutch Oven with a diameter a bit larger than the pumpkin.  If you bake the pumpkin in a casserole dish it will keep its shape, but stick to the dish.  Using a sheet brings risk due to maneuvering a softened pumpkin, but makes for a more interesting presentation.

2. Using a sturdy knife carefully cut a cap out of the top of the pumpkin at a 45 degree angle.  You want enough off the top to be able to work within the pumpkin.  Clear away the strings and seeds from the cap and inside the pumpkin.  

3. Season the inside of the pumpkin generously with salt and pepper and place it on the baking sheet or in the pot.

4. Toss the bread, cheese, garlic, bacon and herbs together in a bowl.  Season with pepper (there's probably enough salt from the bacon and cheese) but taste to be sure.

5. Pack the mixture into the pumpkin.  It should be well filled, having a little too much is not bad.

6. Stir the cream, Werewolf and nutmeg together and pour it into the pumpkin.  The ingredients shouldn't swim in cream, but they should be nicely moistened.

7. Put the cap on the pumpkin and bake for ~120 minutes.  Everything inside the pumpkin should be bubbling and the flesh of the pumpkin tender enough to be pierced easily with the tip of a knife. Check at 90 minutes, and remove the cap at this time to allow excess liquid to bake away and the top of the stuffing to brown a little.

8. Transfer to a platter and serve.  Be careful since the pumpkin will be heavy, hot, and wobbly.

Serve as wedges of pumpkin and filling, spoon out portions of filling, or pull pumpkin meat into the filling and mix together.



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.

Werewolf Marmanero Ham Glaze

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   (
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.

Wolf Kibble

2 cup wheat chex
3 cup rice chex
3 cup corn chex
4 tblspn butter melted
3 tsp garlic powder
2 tsp onion powder
2 tsp season salt, (or go for broke and use Tony Chachere's creole seasoning)
2 tsp worchestershire sauce
1 1/2 cup Werewolf Sauce
Optional: pretzels, peanuts & bagel chips

Preheat oven to 250 degrees. Melt butter, blending in worchestershire and spices. Add Werewolf Sauce and blend well. Place dry ingredients in large bowl, drizzling Werewolf mixture and tossing to coat evenly. Spread in a thin layer on a cookie sheet or shallow pan and bake at 250 for about 2 hours, or until desired crispiness, tossing every half hour.

Recipe courtesy of Teri Kallal

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
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

Chicken Enchilada Dip

This recipe came from a customer and is one of the most popular of all the recipes we have. You can use either mild or hot relish, but of course I prefer hot. 

1 8-ounce package cream cheese
1 1/2 cups Mexican style shredded cheese, divided
1/2 cup chile relish
1 teaspoon garlic powder
1/2 teaspoon chili powder
1 8-ounce can chicken breast
Assorted crackers or chips.

Beat cream cheese, 1 cup of the shredded cheese, relish, garlic powder and chili powder in small bowl with electric mixer on medium speed until well blended. Stir in chicken. Spread into 9-inch pie plate. Bake at 350° for 20 to 30 minutes or until dip is lightly browned and heated through. Sprinkle with remaining 1/2 cup shredded cheese; let stand 10 minutes. Serve as a dip with assorted crackers or chips.

Courtesy of Shirlene Hecht

Page 5 of 6