WAJR

MARSHALL THUNDERING HERD vs. WVU 09.04.11
Herd of Buffalo Chicken Sandwiches

Makes 12 sandwiches

• 8 skinless, boneless chicken breast halves or combination 4 each breasts and thighs
• 2 (17.5 fluid ounce) bottles buffalo wing sauce, divided
• 1 (1 ounce) package dry ranch salad dressing mix
• 1/4 cup butter, melted
• 12 good quality sandwich rolls
• Bleu cheese crumbles or Monterey Jack cheese

1. Place the chicken breasts and/or breasts and thighs into a slow cooker, and pour in 3/4 of the wing sauce and the ranch dressing mix. Cover, and cook on Low for 6 to 7 hours.
2. Remove chicken, cool slightly, and shred the meat finely with two forks. Add the butter and shredded meat back into slow cooker and blend. Pile the meat onto the hoagie rolls, and splash with the remaining buffalo wing sauce to serve. May top with bleu or jack cheese.

NORFOLK STATE SPARTANS vs. WVU 09.10.11
Spartacus Dip

Makes 2 1/2 cups

• 1 container tzaziki  or Greek yogurt dip
• 1 container hummus
• 1 cup chopped cucumber
• 1 cup chopped tomato
• 1/2 cup chopped, pitted Greek olive mix (or Kalamata)
• 1/2 cup crumbled feta cheese
• 1/3 cup thinly sliced green onions, white and light green parts
• Assorted pita chips

1. Spread tzaziki on bottom of shallow serving dish or container.
2. Evenly spread hummus over top of tzaziki.
3. Top hummus with cucumber, tomato, olives, feta and onions.
4. Refrigerate at least 2 hours and up to 24 hours.
5. Serve with assorted pita chips.

WVU vs. MARYLAND TERRAPINS 09.17.11
Shore Good Crab Dip

Makes 1 1/2 cups

• 8 ounces crab meat, picked over and shells discarded
• 8 ounces cream cheese, softened
• 1/4 cup mayonnaise
• 1-2  teaspoons lemon juice, to taste
• 1 teaspoon Old Bay seasoning
• 1/4 teaspoon Worcestershire sauce
• 1/4 cup finely chopped green onion
• Dash cayenne pepper and/or Tabasco sauce
• Mix cream cheese and remaining ingredients thoroughly. Stir in crab meat. Chill at least four hours; overnight is best.  Serve with crackers and baguette slices.

LSU Tigers vs. WVU   09.24.11
Mountain of a Muffuletta

Makes 1 round loaf (8 servings)

• 1 large round French bread
• 1– 16 ounce jar olive salad
• 1/4 pound ham
• 1/4 pound mortadella
• 1/4 pound Genoa salami
• 1/4 pound pepperoni
• 1/4 pound provolone cheese
• 1/4 pound mozzarella cheese

1. Slice bread horizontally and hollow out some of soft portion.
2. Spread olive salad on one half and then layer meats and cheeses, topping with other bread round.
3. Wrap tightly with plastic wrap and refrigerate for at least one hour.  Slice into 8 pieces and serve.

BOWLING GREEN FALCONS vs. WVU 09.04.11
FALCON STEW

Makes 12 sandwiches

• 3 pounds beef stew meat, cubed, dredged in flour
• 3 tablespoons olive oil
• 2 cups halved baby carrots
• 4-5  potatoes, peeled and cubed
• 2 onions, chopped
• 1 teaspoon each: salt, pepper and garlic powder
• 1 tablespoon each:  dried thyme,  brown sugar, Worcestershire sauce
• 1—14 ounce  can of beef broth
• 1 bottle of Guinness Stout
• 2 tablespoons tomato paste
• 1/4 cup warm  water
• 2 tablespoons flour
• 1 cup  frozen peas, thawed
• Dinner rolls

1. Heat olive oil in a large skillet over medium-high heat and add stew meat, cooking until evenly browned on the outside. Transfer the browned meat cubes to the slow cooker.
2. Add the carrots, onions, and potato cubes on top of the meat. Top the meat and vegetables with the seasonings, through the can of beef broth.
3. Pour the stout or dark beer into the hot skillet that you have taken the browned beef cubes out of and bring to boil, stirring to loosen the browned bits of food on the bottom of the skillet. Add the two tablespoons of tomato paste to the stout in the skillet and stir to incorporate into the liquid. Remove from heat and pour into the slow cooker. Give the entire mixture a couple stirs.
4. Cover slow cooker and cook on high for 30 minutes. Reduce heat to low and cook for 6 hours or until meat is fork tender.
5. In a small bowl or cup, mix together 2 tablespoons of flour with ¼ cup warm water until smooth. Stir into stew, add the peas, and cook on high uncovered for 15 minutes or until thickened. Taste and adjust the seasoning.
6. Serve with dinner rolls.

UCONN HUSKIES  vs. WVU 10.08.11
U CANN’T BELIVE IT BRATS

Makes 12 servings

• 1 pound bratwurst, fully cooked and cut into 3/4” pieces
• 2 2/3 cups Bavarian sauerkraut (with caraway seeds), well drained
• 2 cups Swiss cheese, shredded
• 1 1/2 cups Bisquick
• 1 cup milk
• 1 cup stout beer
• 4 eggs
• Assorted mustards

1. Heat oven to 400°F. Spray 2- 9” pie plates with cooking spray. Sprinkle bratwurst, sauerkraut and cheese among the pie plates.
2. In small bowl, stir remaining ingredients until blended. Pour into pie plates, dividing evenly.
3. Bake 30 to 35 minutes or until knife inserted in center comes out clean. Let stand 5 minutes before serving.

WVU vs. SYRACUSE ORANGEMEN  10.21.11
JAMAICAN ME HUNGRY TACOS WITH ORANGE SALSA

Makes 12 tacos