Lucha Libre Delight
Black Bean Burritos

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Preparation Time: 10 minutes
Cooking Time: 20 to 25 minutes
Serves: makes 6 Burritos
Cal: unknown
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Directions:

Warm the tortillas by rolling the tortillas in foil and placing in a warm oven(350F/180C for about 10 minutes) or place in a plastic bag and heat in the microwave when the recipe is nearly complete.

Heat oil in a skillet over medium heat.

Add onion, bell pepper, garlic and jalapenos in skillet, cook for a few minutes stirring occasionally, until soft.

Add beans into skillet, and saute for about 3-5 minutes.

Cut cream cheese into cubes and add to skillet with black pepper.

Cook for 2 minutes stirring occasionally.

Add cilantro or coriander leaves into mixture.

Spoon 1/6 mixture in the center of a warmed tortilla and roll tortillas up.

Serve immediately with your favorite guacamole and salsaon the side.

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Shopping List:

Produce
Cilantro/Coriander Leaves
2 Onion
Red Bell Pepper
Garlic
Jalapeno Peppers

Dairy
6 oz (180g) Cream Cheese (low fat is ok)

Spices
Black Pepper

Misc
Tortillas (10 or 12 inch size)
Vegetable oil
2 cans (16 oz 4dL) Black Beans

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Preparation Time: 10 minutes
Cooking Time: about 20 minutes
Serves: 6
Cal: unknown
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Directions:

Mix first 4 ingredients in large bowl.

Season with pepper.

Divide mixture into quarters. Shape each into 3/4-inch-thick patty.

Mix sun dried tomatoes and mayonnaise in small bowl to blend. Reserve covered in the refrigerator until the burgers are complete.

Prepare barbecue (medium-high heat).

Grill burgers, onions and peppers until burgers are cooked through and onions and peppers are lightly charred, turning occasionally, about 10 minutes.

Move peppers and onions to cool side of grill.

When the burgers are almost cooked through, top burgers with cheese.

Place rolls on grill cut side down. Cover with lid and cook until cheese melts and buns are heated through (a bit toasted), about 2 minutes.

Transfer buns to plates. Spread 3/4 tablespoon mayonnaise mixture over each bun half.

Top with burger, then the grilled bell pepper and onion. Next tomato slices and cover with top half of buns and serve.

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Shopping List:

Produce
Onion
1 lg Red Bell pepper
Garlic
Tomatoes

Meat
1 lb (450g) Hot Italian Sausage
8 oz (245g) Ground Pork (or beef)

Spices
Italian seasoning
Ground Black Pepper

Misc
Sun Dried Tomatoes
Mayonnaise
Onion Rolls

Dairy
Provolone Cheese

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Directions:

Brown venison (or beef) cubes and garlic in oil. Add carrot and celery and cook for several minutes until crisp tender. Place venison mixture in a crock-pot on medium/high and add remaining ingredients. Cook for several hours (at least 4 or 5) until vegetables are tender.

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Shopping List:

Produce
Garlic
Carrots
Celery
Potatoes
Large apple

Meat
1 lb Venison steaks, cubed (may substitute beef)

Spices
Red pepper flakes
Thyme
Marjoram
Salt and pepper

Misc
1 14oz Can diced tomatoes
1 15 oz Can beef broth
Worcestershire sauce
Oil
Dry red wine
Frozen corn

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Preparation Time:  10 minutes and marinade over night
Cooking Time:  about 15 to 20 minutes
Serves:  4
Cal:  unknown

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Marinara Sauce:

This is the famous Italian tomato sauce. It can be rich and meaty, good over spaghetti or linguini, or it can be light and vegetarian, for veal parmigiano or such. It is good with big chunks of wild mushrooms in it and served over pasta. Here is my recipe for a good honest marinara with about any kind of ground meat. Beef of course is a natural. This recipe is also fine for vegetarian marinara. Leave out the meat, and go a bit lighter on the spices.

In a heavy fry pan brown:

1 lb ground meat
2 Tbl olive oil

Add:

6 cloves garlic, chopped

Fry until garlic begins to frizz a bit, add:

Handful or so mushrooms, good but optional

Toss around a bit till mushrooms wilt some, add:

4-5 cans tomato sauce
a can or two of dry wine, red or white
Tbl or two of fresh basil, or couple tsp. dry
tsp. oregano
good grind black pepper
tsp. fennel seed, crushed
tsp. vinegar
scant tsp. sugar
dash Tabasco
other kinds of chile are optional

Let it all simmer down slowly, stir occasionally so it doesn t stick. This is a very versatile sauce with a wide range of uses. The above would be quite right for a good plate of Spaghetti for half a dozen people. Make the sauce more concentrated, and more highly spiced if you are going to flavor a whole Lasagna with it, or make it much lighter, and without meat, to showcase freshly found wild mushrooms, or as an accent to Veal a la Parmigiano. This is a fun sauce to play with and modify.

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Veal:

Pound veal cutlets well, flour lightly and brown in a bit of oil.

Place in pan on thin layer of Marinara Sauce.

Put small amount of Marinara Sauce on top of each cutlet.

Quickly saute in a separate pan:

1/4 cup chives

Or 1/4 cup scallions in butter

Reserve chives or scallions for next step.

Put a thin slice of Prosciutto (dry Italian ham) on each cutlet, add chive and butter mixture and top with a slice of Mozzarella cheese. Sprinkle with salt and pepper, a bit more Marinara Sauce and some Parmigiana cheese. Bake at 350' for about 15 minutes or until cheese is melted and bubbly.

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Hello again! The Focaccia Bread is a sure-fire hit and will make your guests think that you have been taking lessons at a major culinary institute. Don't tell them how easy it was to make it. If you would like, you could add additional toppings to the Focaccia Bread such as sliced olives, peppers, broccoli, you name it.

The Chicken is also something special. The combination of the salty ham and goat cheese creates a very unique flavor. Don't overcook the chicken and it should remain moist and tender.

The Sugar Snap Peas are sweet and tasty. For best results, cook the peas just enough so that they retain their crunch.

Finally, the brownies are too good to be true. It might sound too good to be true but these brownies are just as easy to make as store bought mixes and taste much better. Serve with the drink of choice for brownie lovers everywhere: A big glass of cold milk.

This menu serves 6 to 8.

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Appetizer
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Focaccia Bread

1 pizza crust, pre-made
1/4 cup olive oil
2 cloves garlic, minced
1 tsp. dried rosemary
1 tsp. dried oregano
1/3 cup Parmesan cheese

Combine olive oil, garlic, rosemary and oregano and brush over crust. Sprinkle Parmesan cheese over top and bake for 15 minutes at 400 degrees. Slice and serve warm.

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Main Course
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Chicken Stuffed with Proscuitto and Feta Cheese

6 - 8 boneless chicken breasts
6 - 8 slices Proscuitto ham (may use Smithfield ham or another salty ham)
6 oz. Feta cheese, crumbled
1 tsp. oregano
1/2 tsp. Marjoram
1/4 cup white wine
1/4 cup butter
Salt and pepper to taste

Slice a horizontal slit into each chicken breast without cutting completely through. Combine Feta cheese, oregano and Marjoram and mix well. Place a slice of Proscuitto and 1 - 2 Tbsp. of Feta cheese into each chicken breast. Saute chicken in butter and white wine until brown. Place in baking dish and bake for 30 minutes at 350 degrees.

Orange Glazed Sugar Snap Peas

2 pounds fresh sugar snap peas (may use frozen if fresh are not available)
1/2 cup orange juice
1/4 cup brown sugar
1 Tbsp. orange rind, grated
1 Tbsp. cornstarch
1/4 cups butter
Salt and pepper to taste

Steam peas for several minutes until crisp tender. Meanwhile, in a large saucepan, combine orange juice, sugar, orange rind and cornstarch and stir until cornstarch is dissolved. Add peas to orange juice mixture. Add butter and salt and pepper. Stir and heat until sauce thickens. Serve warm.

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Dessert
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Easy Homemade Brownies

4 oz. unsweetened chocolate squares
2 eggs
1 stick butter
3/4 cup flour
1 and 1/2 cups sugar
1/2 cup buttermilk
1 tsp. baking powder
1/4 tsp. salt
1 tsp. vanilla
1/2 cup chopped walnuts, optional
Confectioners sugar

In a saucepan melt chocolate squares and butter and set aside to cool. Meanwhile combine eggs, sugar, buttermilk and vanilla in a bowl and stir well. Add chocolate and butter to the bowl and mix well. Add flour, salt and baking powder to sugar/chocolate mixture and stir until mixed well. Place in a greased 13x9 inch baking dish
and bake at 350 degrees for 35-40 minutes or until a toothpick comes out clean when pushed in the center.
Sprinkle the confectioner's sugar on the top of the brownies before serving.

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Grocery List
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1 pizza crust, pre-made
1/4 cup olive oil
2 cloves garlic, minced
1 tsp. dried rosemary
2 tsp. dried oregano
1/3 cup Parmesan cheese
6 - 8 boneless chicken breasts
6 - 8 slices Proscuitto ham (may use Smithfield ham or another salty ham)
6 oz. Feta cheese, crumbled
1/2 tsp. Marjoram
1/4 cup white wine
3/4 cup butter
2 pounds fresh sugar snap peas (may use frozen if fresh are not available)
1/2 cup orange juice
1/4 cup brown sugar
1 Tbsp. orange rind, grated
1 Tbsp. cornstarch
4 oz. unsweetened chocolate squares
2 eggs
3/4 cup flour
1 and 1/2 cups sugar
1/2 cup buttermilk
1 tsp. baking powder
1 tsp. vanilla
1/2 cup chopped walnuts, optional
Confectioners sugar
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Steamed Blue Crabs
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1/2 cup seafood seasoning
1/2 cup salt
3 cups white vinegar
3 cups beer (or water)
3 dozen live Maryland Blue hard crabs
Mix seasonings, vinegar and beer (or water) well. Put one-half crabs in a very large pot with rack and TIGHT fitting lid. Pour one-half of seasoning mixture over top. Add rest of crabs and remaining liquid. Steam covered, until crabs turn bright red color, about 20 to 30 minutes. Serve hot or cold. Serves 9-12, depending on the size of the crabs.

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Maryland Crab Cakes
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1 pound Maryland crabmeat (pasteurized or fresh)
1/2 cup cracker crumbs or bread crumbs
2 eggs (or 1 large)
1/4 cup mayonnaise
1 teaspoon seafood seasoning
1/4 teaspoon white pepper
2 teaspoons Worcestershire sauce
1 teaspoon dry mustard
Carefully remove all cartilage from crabmeat. In a bowl, mix together eggs, mayonnaise, seafood seasoning, white pepper, Worcestershire sauce and dry mustard. Add crabmeat; mix evenly and gently. Add cracker crumbs evenly. Shape into 6 cakes. Deep fry in oil at 350 degrees Farenheit for 2 to 3 minutes until golden brown. Or saute in a frying pan with a little oil for 5 minutes on each side.

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Hot Crab Dip
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1/2 pound (8 ounces) Maryland regular crabmeat
1 package (8 ounces) cream cheese, softened
1/2 cup sour cream
2 tablespoons salad dressing or mayonnaise
1 tablespoon lemon juice
1-1/4 teaspoons Worcestershire sauce
1/2 teaspoon dry mustard
1 tablespoon milk
1/4 cup cheddar cheese, grated
pinch garlic salt
paprika, for garnish
Remove cartilage from crabmeat. In a large bowl, mix cream cheese, sour cream, salad dressing, lemon juice, Worcestershire sauce, mustard and garlic salt until smooth. Add enough milk to make mixture creamy. Sir in 2 tablespoons of grated cheese. Fold crabmeat into cream cheese mixture.

Pour into greased 1-quart casserole. Top with remaining cheese. Bake at 325 degrees Farenheit until mixture is bubbly and browned on top, about 30 minutes.

Serve with crackers. Makes about 4 cups dip.

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Fried Soft Shell Crabs
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1 cup flour
1 teaspoon seafood seasoning
12 Maryland soft shell crabs, cleaned
fat or oil, for frying
Mix together flour and seafood seasoning. Dredge crabs in flour mixture to coat well.

In large fry pan or electric skillet, heat about 1/2 inch cooking oil to 375 degrees Farenheit. Add crabs and turn heat down to 350 degrees. Cook crabs until browned, about 5 minutes on each side.

Serves 6 (2 crabs each).

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Imperial Crab
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2 pounds Maryland backfin crabmeat
1/2 cup mayonnaise
2 teaspoons chopped pimento
2 teaspoons whole capers
1 teaspoon Worcestershire sauce
1 teaspoon salt
6 drops liquid hot pepper sauce
8 aluminum or ceramic scallop shaped baking shells
8 tablespoons mayonnaise
paprika for garnish

Remove all cartilage from crabmeat. Place crabmeat in a large bowl. Mix mayonnaise, pimento, capers, Worcestershire sauce, salt and liquid hot pepper sauce together and blend well. Pour over crabmeat and toss LIGHTLY. Divide crabmeat between eight scallop shells and top each shell with one tablespoon mayonnaise. Sprinkle with paprika. Place shells on cookie sheet or shallow baking pan and bake for 20 minutes in 375 degreee Farenheit oven. Serve at once.

Makes 8 servings.

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Spicy Crab Soup
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1 quart water
3 chicken parts (neck or wing)
3 pounds canned tomatoes, quartered
8 ounces frozen corn, thawed
1 cup frozen peas, thawed
1 cup potatoes, diced
3/4 cups celery, chopped
3/4 cup onion, diced
3/4 tablespoon seafood seasoning
1 teaspoon salt
1/4 teaspoon lemon pepper
1 pound Maryland crabmeat, fresh or pasteurized, cartilage removed (regular or claw meat)
Place water and chicken in a 6-quart soup pot. Cover and simmer over low heat for at least one hour. Add vegetables and seasonings and simmer, covered, over medium-low heat for about 45 minutes, or until vegetables are almost done. Add crabmeat, cover and simmer for 15 more minutes, or until hot. (If a milder soup is desired, decrease amount of seafood seasoning to 1-1/2 teaspoons.)

Yield: 8 servings. Calories: 153 per serving.
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Preparation Time: 30 minutes
Cooking Time: 30 minutes to get beans tender; 8 hours in slow cooker
Serves: 8
Cal: unknown

Place beans in large kettle. Cover with water, sprinkle with 1 tablespoon baking soda and bring to boil.

Once boiling reduce heat and simmer covered for 30 minutes or until beans are just tender.

Drain the beans and reserve liquid.

Combine salt, molasses, mustard, Worcestershire sauce and brown sugar.

Layer 1/3 of beans in crock pot with small amount of reserved liquid and 1/3 of molasses mixture and 3 slices of bacon on top.

Place onion on top of this layer.

Continue to repeat layers. Make sure to add part of reserved liquid with each layer. The beans should be slightly covered liquid.

Cook on low and for 8 to 10 hours.

Enjoy with white rice.

-----------* Shopping List *------------------

Baking
Brown Sugar

Produce
1 lg Onion

Meat
1/4 lb (112g) Bacon

Misc
1 lb (450g) Great Northern beans or other dry beans
Molasses
Worcestershire Sauce

Spices
Salt
Dry Mustard
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HoPWF KITCHEN MAIN EVENT
TRIPLE THREAT MATCH
Meatballs with Parmesan and Sweet & Sour Sauce
Lobster Newburg
Double Rich Chocolate Cake

This menu serves 6 to 8.
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Appetizer
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Meatballs with Parmesan and Sweet and Sour Sauce

1 pound ground pork
2 cloves garlic, minced
1/4 cup fresh parsley, chopped
1/3 cup Parmesan cheese
1 egg
Salt and pepper to taste

Combine all ingredients in a large bowl and mix well. Shape mixture into 1-inch meatballs. Heat 2 Tbsp. olive oil in a skillet and brown meatballs until cooked through usually about 5 - 8 minutes. Drain on paper towels before serving (see * for less fat). You may use prepared sweet and sour sauce or the recipe to follow.

Sweet & Sour Sauce

1/3 cup ketchup
1/4 cup vinegar
1/4 cup brown sugar
2 cloves garlic, minced
2 Tbsp. soy sauce or Teriyaki sauce
1/4 cup olive oil
1 Tbsp. honey

Combine all ingredients in a blender and mix well. Warm in small saucepan before serving.

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Main Course
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Lobster Newburg

3 - 4 cups lobster meat, cooked and cut into bite-sized pieces
1 - 8 oz. jar artichoke hearts, diced
1/4 cup sherry
2 cups cream
1/4 cup butter
2 cups rice, cooked
Salt and pepper to taste

Combine cream, sherry, butter, garlic, lobster and artichoke hearts in a saucepan. Cook over low-medium heat for 10-15 minutes to allow flavors to blend. Serve over hot cooked rice or toast if you prefer. You may also use scallops, shrimp and crabmeat or a combination of all in this recipe.

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Dessert
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Double Rich Chocolate Cake

1 package chocolate cake mix
1 - 3 oz. package chocolate fudge pudding mix
12 oz. chocolate chips
2 eggs
1 - 8 oz. package sour cream
1 cup milk
2 Tbsp. oil
1/4 cup black coffee, already brewed

Combine all ingredients together and mix well. Pour into a greased and lightly floured Bundt pan and bake for 50 - 60 minutes at 350 degrees. Allow to cool before removing from pan. Serve with whipped topping.

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Grocery List
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1 pound ground pork
4 cloves garlic, minced
1/4 cup fresh parsley, chopped
1/3 cup Parmesan cheese
3 eggs
1/3 cup ketchup
1/4 cup vinegar
1/4 cup brown sugar
2 Tbsp. soy sauce or Teriyaki sauce
1/4 cup olive oil
1 Tbsp. honey
3 - 4 cups lobster meat, cooked and cut into bite-sized pieces
1 - 8 oz. jar artichoke hearts, diced
1/4 cup sherry
2 cups cream
1/4 cup butter
2 cups rice, cooked
1 package chocolate cake mix
1 - 3 oz. package chocolate fudge pudding mix
12 oz. chocolate chips
1 - 8 oz. package sour cream
1 cup milk
2 Tbsp. oil
1/4 cup black coffee, already brewed

*Now for the skinny on making this menu without all the fat. The meatballs are not that bad if you use extra lean low fat ground pork and cook the meatballs in the oven rather than frying them. Actually frying them in olive oil is better that deep fat frying but you can still save some calories by baking the meatballs in the oven. Just ut the meatballs on a pan and cook at 350 degrees until they start to brown in about 15 to 20 minutes. Then roll them over with a fork and cook for another 15 minutes or so until done.
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KING of the RING
Stuffed Crown Roast of Pork

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Ingredients
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A crown roast of pork, 2 ribs per person
2 dozen pearl onions, blanched
2 T parsley, chopped

For basting
2 C apple cider
2 T honey mustard

Stuffing
1 C onions, finely chopped
1 C celery, finely chopped
1 T butter
4 C slightly stale french bread, in small cubes
2 apples, cored, peeled, and chopped
1/2 C sultanas
1 T fresh rosemary, finely chopped
salt and freshly ground pepper to taste
3/4 C brandy

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Directions
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Preheat oven to 450 . Wipe the meat with a cloth, place it in a large roasting pan, and cover the tips of the bones with aluminum foil. Put the roast in the oven, reduce heat to 350, and bake, allowing 35 to 40 minutes per pound. In a small bowl, combine the cider and honey mustard, and baste the roast occasionally with this mixture.

Meanwhile, prepare the stuffing. Saute the onions and celery gently in the butter until soft. Then combine in a large mixing bowl with the bread, apples, sultanas, rosemary, salt and pepper. Stir in the brandy. Cover and set aside.

An hour before the roast is done, remove it from the oven and fill its center with the stuffing. Return it to the oven, and continue basting until done. Let the pearl onions bake with the roast for the last 15 minutes. Remove foil from the bones. Make pan gravy, if desired, and serve, with onions and parsley as a garnish.
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