Jack’s Meatballs:

Two Variations –
(1) For Meatball Sandwiches (regular or spicy)
(2) For Meatballs in Spaghetti
Serve it anytime.

Basic Original Ingredients:
Two Pounds of Fresh Ground Hamburger Meat (butcher section).
One Pound Fresh Ground Pork (butcher section).
Taste Note: Buy fresh same day, do not use meat from your freezer.
Fresh Ground Black Pepper.
Table Salt.
Garlic Powder.
Sugar.
Non Stick Cooking Spray, such as Pam, I usually buy the store brand.
Dry Oregano Seasoning.
Dry Basil Seasoning.
Dry Parsley Flakes.
Crushed Dry Red Pepper Flakes.
1/2 Medium Size White Onion (finely chopped).
L & P Sauce (original).
2 Large Fresh Whole Eggs.
Bread Crumbs.
Parmesan / Romano Cheese (I buy the one already grated).
You will need Jack’s Marinara Sauce, prepare this recipe first.


---For Spicy Meatball Sandwiches Only:
Steak Style or French Rolls
Option – Add, 1 teaspoon of Original Tabasco Sauce, 1 tablespoon of Dry Cajun Seasoning, and 1 teaspoon of Red Cheyenne Pepper.

---Optional Sandwich Ingredients ….
Sliced American, Swiss, or Provolone Cheese.


Cooking Items and Utensils:
Optional - Large Deep Dish Cast Iron Frying Pan.
Note: Cast iron pots and pans are perfect for almost any type of cooking you can imagine. If you buy a new one, they must be treated, rub them with pork fat or cooking oil, place in oven at 325 degrees for about 20 minutes, remove and set on top of stove to cool. If after using and food begins to stick, repeat process.

Cooking Tray, preferably 2 trays.
Aluminum Foil.
Large Metal or Wood Cooking Spoon
Sharp Paring or Kitchen Knife
Large Mixing Bowl
Chopping Board
Measuring Cup
Diner Plates
Paper Towels
Ice Cream Scoop
Teaspoons
Tablespoons
Large Serving Plate


This is important:
There are Two ways to Cook Meatballs:

Method Number 1 - Traditional Italian Cooking.
In a cast iron or stainless steel deep dish frying pan or deep pot on med heat, preheat pan.
Add about 5 tablespoons of Olive Oil.
When hot …
Place ‘Meatballs’ in pan.
Once it begins to brown rollover.
When done, remove and place on a separate diner plate.
Repeat until all the meatballs are done.
Note: Health advisory, with increased meat contamination, advised you cook well done to kill bacteria, but do NOT over cook they will be cooked again.

Method Number 2 - The New Preferred Meatball Cooking Method
Pre-heat oven to 350 Degrees.
Place meatballs on cooking trays.
Cook for 25 minutes.
Remove but leave on tray.
Let stand for 10 minutes.


Getting Started .......


Step # 1 - Prepare Baking Trays.
Cover trays with aluminum foil and lightly cover with cooking spray.

Step # 2 - Standard Meatball Preparation
(for – Sandwiches or Spaghetti)......
In a Large Mixing Bowl place the following ingredients:
2 pounds of Fresh Ground Hamburger.
1 pound of Fresh Ground Pork.
1 Tablespoon of Fresh Ground Black Pepper.
1 Tablespoon of L & P Sauce (original).
1/2 cup of Bread Crumbs.
2 Whole Large Fresh Eggs.
1 level Teaspoon of Table Salt.
1 level Teaspoon of Garlic Powder.
1 Tablespoon of Olive Oil.
1 Teaspoon of Dry Oregano.
1 Teaspoon of Dry Basil.
1/2 Teaspoon of Dry Parsley Flakes.
1/2 Teaspoon of Sugar.
2 Tablespoons of Parmesan / Romano Cheese.
Mix with hands very well.
Note:
If mix is to dry add small amount of Olive Oil and L&P Sauce.
If mix is too wet, add small amount of Bread Crumbs.

There are two ways to make meatballs...
The method I prefer is to use an ice cream scoop. This makes the meatballs uniform in size.
Simply scoop the meatball and place in palm of hand, now roll gently getting it round and the air out.
Place on prepared aluminum baking tray, approximately 2 inches apart.
Some people like large meatballs, simply grab a handful, it should fill the palm of your hand, now Roll ‘Meatballs’ into ball, getting out all the air. Now place on prepared baking tray.

Note: If you like your Meatballs on the spicy side, which I find good for ‘Meatball Sandwiches’ then add the following ingredients to the original mixture in the mixing bowl above …
--- 1 Teaspoon of Tabasco Sauce
--- 1 Tablespoon of Dry Cajun Seasoning
--- 1 Teaspoon of Cayenne Red Pepper



Next …
You will need Jack’s Marinara Sauce.
To cook 3 pounds of meatballs you will need approximately 4 quarts of sauce.
If you didn't make the sauce the same day, preheat the sauce, bring it to a boil, turn to simmer.

If you chose to use the traditional Italian Meatball cooking method, you can use all the essence of the bottom of pan, simply scrap and mixed in with sauce.

In either method of preparing (cooking meatballs) add the finished cooked meatballs to the sauce. Drop in slowly and carefully as not to burn yourself or splash the sauce.

Cook for about 25 minutes, gently stir occasionally so as sauce doesn’t stick to the bottom of the pot.

Cooking Hint: To avoid breaking meatballs with spoon when stirring, simply place spoon down the side of pot, use the backside of spoon and gently move across the pot to stir (takes some practice).


Serving Directions for Meatball Sandwiches:
Open sandwich roll, place on diner plate, place cheese of choice on roll, if desired. Now add ‘Meatballs’ with sauce.
Add Parmesan / Romano Cheese.
Serve.

--- If you want to use the ‘Meatballs’ for spaghetti, I suggest freezing the meatballs in Tupperware containers for at least 3 days. This will actually enhance the flavor, but it is not necessary, you can use the sauce and meatballs for eating immediately with pasta.
I like to serve my pasta in pasta bowls.

If sauce or meatballs are frozen …
Remove night before.
Place in pot, heat.
Select type of pasta / spaghetti you like.
Add Parmesan / Romano Cheese
Serve


For you Hungry Man Types:
Ice Tea for Lunch.
Cold Beer in frosty mug for Diner.
Garden Side Salad on the side.
Potato Chips go well with Meatball Sandwiches.


////////\\\\\\\\
Now You're Cooking with JACK
Just Another One of Jack's Famous Recipes
Got a Question, Comment, Suggestion or would like to submit a tasty recipe meal, email me at:
jacksrecipes@yahoo.com

I would like to know what you think of Jack’s Meatballs Recipe, please go to the comments section and leave me a comment.


Also if you would be so kind, please follow this blog and share it with others.
Both children and adults love meatballs.
Note - I found the spicy meatball sandwiches make great Super Bowl food.

Jack's Recipes for Left Over Turkey

Go to November 2008 postings, there I have ideas for that 'Leftover Turkey' which include:

1/ Turkey BLT
2/ Hot Open Face Turkey Sandwich
3/ Turkey Stew
4/ Turkey Soup
5/ Turkey for Breakfast


////////\\\\\\\\
Now You're Cooking with JACK
Just Another One of Jack's Famous Recipes
Got a Question, Comment, Suggestion or would like to submit a tasty recipe meal, email me at:
jacksrecipes@yahoo.com

I would like to know what you think of Jack’s Leftover Turkey Recipes, please go to the comments section and leave me a comment.


Also if you would be so kind, please follow this blog and share it with others.


Next Recipe - Jack's Meatballs.

Christmas Turkey Dinner

Go to my listing for...
Thanksgiving Turkey Dinner for a complete step by step instruction on how to prepare a moist and tender Turkey.

Try this slight change for Christmas Turkey Preparation:
Naval l Oranges are in seasoning now.
So instead of stuffing the 'Neck' portion of the Turkey with stuffing, instead place a Naval orange cut in half with skin left on.
Simply wash the out side of Naval Orange.
Cut in half, do not squeeze.
Amount of orange needed -
10 to 15 pound Turkey - 1 Orange.
Over 15 pounds - 2 Oranges.
The citric acid in Naval Orange will help the turkey stay moist and will add sweetness to the taste.

The Thanksgiving Turkey Diner included side dishes and deserts, try these as an alternative:

1) Twice Baked Potatoes:
Take 4 or 5 medium to large potatoes, wash thoroughly, slice long ways, leave skins on.

Place on bake pan for one hour at 350 degrees, rotate position
every 20 minutes.

Check to make sure they are fork tender.
Allow to cool for about 10 minutes.
Scoop inside of potato halves into large mixing bowl.
Keep about 1/8" layer inside potato skin.
Place potato skins back on baking tray.

In mixing bowl add following ingredients to potatoes:
1 Tablespoon of Parmesan Cheese
1 spring onion finely chopped
1/3 container of Sour Cream
2 ounces of Milk or Half and Half
1 tablespoon of Olive Oil
2 tablespoons of Butter or Margin, I use Country Crock.
1 tablespoon of fresh chopped Chives.
salt & pepper to taste.
5 slices of bacon, ground, very crispy.
1 cup of shredded cheddar cheese.

Mix well; scoop and place back in potato skins.
Baked again for 10 to 15 minutes at 350 degrees.
When done, remove -
Add lightly some additional shredded cheese on top.

Do NOT Add any-
Garlic
Garlic Salt
Garlic Powder


2) Mashed Sweet Yams:

INGREDIENTS
4 to 6 med size sweet yams, peeled and quartered
1/2 cup milk
1/2 stick butter
1 tablespoon brown sugar
Pinch cinnamon
Marshmallows

DIRECTIONS
In a large pot of salted water add yams and cook until tender but still firm, about 15 minutes. Drain, cool and mash.

Preheat oven broiler.

Mix mashed sweet yams with ingredients above until smooth. Spread into 1 1/2 quart greased baking dish. Cover with marshmallows.

Place dish in preheated 350-degree oven until marshmallows melt and turn brown, approximately 20 to 30 minutes.
Remove, place in bowl and serve.


Desert:
Get a Blueberry Pie and French Vanilla Ice Cream.
Heat pie in over for 5 minutes at 325 degrees.
Slice, put in bowl, serve hot, put one scoop of vanilla ice cream.

////////\\\\\\\\
Now You're Cooking with JACK
Just Another One of Jack's Famous Recipes
Got a Question, Comment, Suggestion or would like to submit a tasty recipe meal, email me at:
jacksrecipes@yahoo.com

I would like to know what you think of my Turkey recipe, please go to the comments section and leave me a comment.


Also if you would be so kind, please follow this blog and share it with others.

Happy Turkey Day!
Happy Holiday to all.

Jack’s Recipe for Marinara Sauce with Garlic Bread and Pasta:

I have Two Spaghetti Sauce Recipe Variations – This Recipe is a non-meat sauce. My other sauce is the Italian meat sauce commonly used with most pasta. For those who don’t eat meat or pork, Marinara can be used for everything.

Notes:
1) This is the preferred Italian sauce for making 'Lasagna.’
2) You will need this sauce recipe for making Jack's Meat Balls, Ravioli, and Lasagna.


Basic Original Ingredients:
Olive Oil
Fresh Ground Black Pepper
Table Salt
Garlic Powder
Sugar
Fresh Parsley
1 Fresh Green Bell Pepper
Fresh Garlic, finely chopped, 2-tablespoons
Dry Oregano Seasoning
Dry Basil Seasoning
4 Dry Bay Leaves
Crushed Dry Red Pepper Flakes
1 Medium Size White Onion
4 Button Mushrooms (preference 2 brown, and 2 white)
1 Large Can of Crushed Tomatoes
1 Large Can of Tomato Sauce
1 Large Can of Tomato Puree
1 Can or Tube of Tomato Paste
Merlot Red Wine (you can also use either Cabernet Sauvignon or Chianti) Note: I buy whatever is on sale.
Vegetable or canola Cooking Oil.
Pasta (your choice - spaghetti, rigatoni, linguine, angel hair, etc. – your choice)
Parmesan Romano Cheese (I buy mind already grated)
Butter
Large Fresh Loaf of either French or Italian Bread.


Cooking Items and Utensils:
8 or 10 quart Pot with lid (I use Revereware).
5-quart Pot with lid (I like a cast iron pot with glass lid).
Long Handle Large Metal or Wood Cooking Spoon.
Can Opener.
Sharp Paring or Kitchen Knife.
Pasta Strainer.
Chopping Board.
Measuring Cup.
1 Pair of Mitts (oven padded gloves).
Diner Plates (I prefer Pasta Bowls).
Paper Towels.
Teaspoons.
Tablespoons.
Aluminum Foil or Baking Tray.
Large Bladed Knife (bread knife if you have one).
Tupperware with lids (for freezer storage of unused sauce).


Preparation Directions:
Step # 1: Garlic Tip-
If you use a lot of Garlic for cooking, like I do, then try this.
Take a small empty jar, like a mustard or small relish glass jar, wash thoroughly and let set open without lid for at least 24-hours.
Finely Chop the Garlic, enough for about a ½ jar, place in Jar, add in about 1 tablespoon of Olive Oil, mix. Keep refrigerated in vegetable drawer until needed.

Step # 2: Veggies and Stuff-
Finely chop entire White Onion.
Cut Half the Green Bell Pepper - remove seeds and core, wash, finely chop.
Finely chop 2 tablespoons of fresh Garlic.
Finely chop the 4 fresh Mushrooms.
Chop about 1/2 cup of Fresh Parsley
Wash the lids, preferably the whole can, now open and set aside all the cans.


Cooking Directions:
Step # 1 --
In Large Metal 8-quart Pot preheat on medium heat, when hot add in the following:
4 tablespoons of Olive Oil.
Add in the...
chopped onion.
chopped Green Pepper.
the chopped Mushrooms.
1 teaspoon of Table Salt.
1 Tablespoon of Fresh Ground Black Pepper.
Stir, continue to stir...
Cook until clear but not brown.
Now Add in:
Two large heaping Tablespoons of chopped Garlic.
1 teaspoon of Garlic Powder.
Stir and continue to stir for about 1 minute.
Now add in the following....
1 Cup of Merlot Red Wine.
Cook and stir for about 2 minutes.
Now add in All the cans....
1 Can of crushed tomatoes.
1 Can of tomato puree.
1 Can of tomato sauce.
1 Can of tomato paste (or 2 tablespoons of paste from a tube).
Note - If you use tomato paste in a tube, refrigerate after opening.
Now, Add in half can of water, use this to wash out the other cans.
Add in the half cup of Fresh Parsley.
Stir, making sure bottom is turned over to top.
Note: It is easy to burn this because there's so much ingredients, so stirring frequently is very important.
Cover with lid, bring to a boil.
Reduce heat to low-medium.
Add in the following:
1 teaspoon of Crushed Red Pepper Flakes.
2 Tablespoons of Oregano.
1 Tablespoon of Crushed Basil.
4 Whole Bay Leaves.
1 teaspoon of Table Salt.
1 Tablespoon of Fresh Ground Black Pepper.
3 Tablespoons of Sugar.
Stir thoroughly.
Bring back to boil.
Turn heat to low-medium, cover with lid.
Every 10 minutes, stir thoroughly.
After one hour, turn sauce to simmer. Partially cover with lid.
Continue to stir frequently (about every 10 minutes).
Cook another 45 minutes to one hour.
Remove lid, leave off, stir, taste, adjust seasonings to taste as needed - salt, pepper, or sugar.
Turn off, cover with lid, let sit for minimum of 30 minutes
before eating.

Step # 2 …
Prepare the Garlic Bread-
Using either fresh French or Italian Bread slice the bread on an angle like you would for a sandwich.
Lay out the sliced bread on either sheets of Aluminum foil or on a baking tray.
Coat each slice lightly with butter.
Now using chopped Garlic, put about 1/4 teaspoon on each slice, spread out evenly.
Now sprinkle very lightly each slice with Olive Oil.
Preheat Oven to 350 Degrees.
Bake in oven for about 20 minutes (don not cover).

Step # 3 …
Prepare the Pasta
In a 5-quart pot, fill about 2/3 with tap water.
Cover with lid, on high heat bring water to a boil.
While water is heating, remove pasta from box or package.
I find it better when you break spaghetti style long noodles
in half, easier to cook, stir, and eat.
Place on a clean plate.
Once water boils, remove lid, add in about 1 tablespoon of table salt.
Add in about 4 tablespoons of cooking oil (any type will do).
Add in Pasta.
Stir. Cook without lid.
Follow cooking instructions for times on box.
When done turn off fire.
Place strainer in kitchen sink, turn on cold water, using heavy cooking mitts (gloves) carefully lift pot and pour into strainer.
Do NOT Wash Pasta with cold water. Shake to get excess water off and use spoon to separate and shake again.
Set strainer on plate or pour pasta into large bowl.
Add about 2 tablespoons of Olive Oil, toss pasta. (Note - this keeps pasta from sticking).
Set aside.


Serving Directions:
Using diner plates or pasta bowls, dip up required serving of Pasta.
Remove lid from sauce, stir, taste again, adjust.
Remove Bay Leaves, throw away.
Dip up sauce in desired portion.
Add Parmesan / Romano Grated Cheese.
Serve.

--- This makes a lot of Spaghetti Meat Sauce, I suggest freezing what you don’t eat in Tupperware containers. Freezing actually enhances the flavor, but it is not necessary, you can use the marinara sauce anytime with your favorite pasta or lasagna.
Note: When freezing, simply put your leftover sauce in the Tupperware bowls, allow to cool to lukewarm, cover with lids, put in refrigerator until next morning, then place in freezer.


If sauce is frozen....
To eat once Frozen-
Remove night before. Place in refrigerator.
When ready, place sauce in pot, heat until boil, stir.
Select type of pasta / spaghetti you like.
Add Parmesan / Romano Cheese
Serve

Special Diner Instructions:
For you Hungry Man Types:
Ice Tea for Lunch
Cold Beer in frosty mug for Diner -or- Red Wine for diner.
Garden Side Salad on the side.


////////\\\\\\\\
Now You're Cooking with JACK
Just Another One of Jack's Famous Recipes
Got a Question, Comment, Suggestion or would like to submit a tasty recipe meal, email me at:
jacksrecipes@yahoo.com

I would like to know what you think of Jack’s Marinara Sauce with Garlic Bread and Pasta Recipe, please go to the comments section and leave me a comment.


Also if you would be so kind, please follow this blog and share it with others.
Both children and adults love pasta.

Jack's Healthy Oven Baked Vegetables with Cheese Sauce:

Notes:
1. It is hard to get most people to eat Vegetables, myself included, and children can be the most stubborn. So be creative and add a melted cheese sauce.
2. Oven Roasted Vegetables are the most healthy. If you boil them you're removing all the vitamins and minerals and most of the taste, so you are defeating your purpose. Steaming is ok, but do not over steam and make them mushy.


Ingredients:
Broccoli
Cauliflower
White or Brown Button Mushrooms
Spring Onions (scallions)
Baby Carrots
Zucchini
Note: Buy vegetables fresh
Olive Oil
Table Salt
Fresh Ground Black Pepper
Fresh Lemon
Milk or half and half
Velveeta Cheese

Cooking Utensils:
Large Bowl.
Cutting Board.
Small non stick cooking pot.
Wooden Spoon.
Kitchen Knife.
Flat Oven Pan or Cookie Sheet.
Aluminum Foil.

Preparation and Cooking Instructions:
Wash all the vegetables.
Cut stems off the Broccoli.
Cut Cauliflower pieces in half.
Cut Baby Carrots into 1-inch diagonal cuts.
Cut Stems off Mushrooms. Then cut mushrooms in half.
Cut Zucchini in half length ways.
Cut roots and top of stems off Spring Onions, Cut remaining usable Spring Onions into thirds.
Place cut and prepared vegetables in large bowl.
Add salt, fresh ground black pepper, drizzle with olive oil, and half lemon juice.
Toss well but gently.
Line Cookie Sheet or Baking Pan with aluminum foil.
Spread Vegetables evenly over pan.
Pre-heat oven to 400 degrees.
Baked (roast) for 30 minutes.
Using same large bowl, simply rinse and wipe clean and dry.
While vegetables are baking, prepare cheese sauce.
Start by cutting Velveeta Cheese into 1-inch pieces. About 10 pieces.
In a non stick pot using a wooden spoon, heat 1 cup of milk or half and half.
Immediately when milk comes to a boil, turn heat to medium low, stirring constantly.
Add the Velveeta Cheese in slowly, as it melts, continue stirring, keep adding in the cheese, repeat until done.
Once vegetables are done, remove, place in large bowl, and slowly pour the cheese sauce over the vegetables.
Serve with whatever the main diner course is.


////////\\\\\\\\
Now You're Cooking with JACK
Just Another One of Jack's Famous Recipes
Got a Question, Comment, Suggestion or would like to submit a tasty recipe meal, email me at:
jacksrecipes@yahoo.com

I would like to know what you think of Jack’s Healthy Oven Baked Vegetables with Cheese Sauce Recipe, please go to the comments section and leave me a comment.


Also if you would be so kind, please follow this blog and share it with others.

Jack's Baked Potato Wedges:

Ingredients:
Large potatoes, cut into length ways into wedges. (I generally try and buy potatoes that are long and flatter for this recipe).
Table Salt.
Ketchup.

Cooking Utensils:
Aluminum Foil.
Baking Tray.
Kitchen Knife.
Fork.

Cooking Instructions:
Pre heat oven to 350 degrees.
Cover baking tray with aluminum foil.
Wash potatoes thoroughly. Remove any imperfections or spots.
Cut potatoes into wedges (generally about 2-inches wide), long ways, leave skin on.
Place wedges on tray.
Cover with aluminum foil.
Place in oven for 20-minutes.
Take tray out, remove alum foil cover.
Test potato with fork.
Place back in oven to get brown for about another 10-minutes. Remove and test with fork again. If they are soft, they are ready to serve (note, do not make them mushy, they should be fork tender only).
Lightly salt while hot.

////////\\\\\\\\
Now You're Cooking with JACK
Just Another One of Jack's Famous Recipes
Got a Question, Comment, Suggestion or would like to submit a tasty recipe meal, email me at:
jacksrecipes@yahoo.com

I would like to know what you think of Jack’s Baked Potato Wedges Recipe, please go to the comments section and leave me a comment.


Also if you would be so kind, please follow this blog and share it with others.
This is a very tasty soup dish.

Jack's Tasty French Fries:

Ingredients
3 large baking Potatoes, like Russets, about 2 pounds.
Table salt.
Use either Canola or Vegetable oil.
Ketchup.

Cooking Utensils:
Either a hand held strainer or a metal slotted long handled spoon.
5-Quart Metal Pot, I prefer a cast iron crock pot.
Paper Towels.
Large Plate.
A cooking thermometer.
A paring knife, or potato peeler.
Butcher Knife.


Preparation and Cooking Instructions:
Peel and cut potatoes into matchstick slices, approximately 1/4-inch thick.
Place the potato slices in a bowl of water. Let stand 15 minutes.
Drain, rinse under cold water, and drain again.
Pat dry with towels.
Pour enough oil into pot to come up at least 4 inches.
Place two layers of paper towels on large plate.
Heat oil on medium heat to 350 degrees F., use thermometer.
Add the potatoes in batches and cook until golden brown, about 4 minutes per batch. After first 2-minutes gently move potatoes around in oil, avoid splashing or spilling.
After first batch, check oil temperature, maintain at 350 degrees.
Remove from the pan with a slotted spoon or hand held strainer.
Drain on paper towels.
Sprinkle with salt and serve hot.

Warning: Oil will splash if potatoes still have water on them. or you drop them in too high above the oil. Use the spoon to gently place the potatoes in oil.


////////\\\\\\\\
Now You're Cooking with JACK
Just Another One of Jack's Famous Recipes
Got a Question, Comment, Suggestion or would like to submit a tasty recipe meal, email me at:
jacksrecipes@yahoo.com

I would like to know what you think of Jack’s Tasty French Fries Recipe, please go to the comments section and leave me a comment.


Also if you would be so kind, please follow this blog and share it with others.
This is a very tasty soup dish.

Jack’s Cabbage and Pepperoni Soup Recipe:

With the winter season here there’s nothing like ‘Soup.’
I think you will really enjoy this one.....

Ingredients:
2 Cans of Whole or Sliced White Potatoes (any brand).
1 Large Can of Crushed Tomatoes (any brand).
L & P Steak Sauce (original).
4 Gloves of Fresh Garlic.
Table Salt.
Fresh Ground Black Pepper.
Crushed Dry Red Pepper Flakes.
2 Large (or 4 small) Bay Leaves (spice section of grocery store).
Garlic Powder (spice section of grocery store).
Crushed Dry Oregano (spice section of grocery store).
Crushed Dry Basil (spice section of grocery store).
1 Large Fresh Green Whole Cabbage (produce section).
1 Large White Onion (produce section).
Fresh Garden Celery (produce section).
4 Large Fresh Mushrooms (white or brown button)(produce section).
Fresh Garden Parsley (produce section).
2 Packages of Sliced Pepperoni.
4 Large Uncooked Boned Chicken Breasts.
1 cup of baby carrots (produce section).


Cooking Items and Utensils:
1 Large Cooking Pot (8 to 10 Quart) with lid.
Can Opener.
Sharp Paring or Kitchen Knife.
Chopping Board.
Large Plate.
Large Bowl.
Large Long Handle Cooking Spoon.
Soup Ladle.
Soup Bowls.
Soup Spoons.
Paper Towels.
Measuring Cup.
Teaspoons.
Tablespoons.


Preparation Directions:
Clean (wash Chicken thoroughly).
Slice the Mushrooms.
Remove Potatoes from cans, cut in half, and place in bowl.
Cut 2 stalks of fresh celery – cut length in half and then into diagonal small 1 inch pieces.
Chop about 1/3 cup of Fresh Parsley.
Chop Whole White Onion.
Finely Chop 4 Gloves of Garlic.
Once chicken is cooked, removed for deboning (while cooling off), peel fresh cabbage (use entire cabbage head), cut into pieces about 3” by 3”, place in a large bowl, wash with cold water, drain, cover with a paper towel.


Cooking Directions:
Step # 1
Fill the Large 8 or 10 Quart Pot Slightly over 1/2 with water.
Place on stove on high heat.
Add the 4 Boned Chicken Breasts.
Add the sliced Mushrooms.
Add Bay Leaves.
Add the chopped White Onion.
Add one can of Crushed Tomatoes.
Add 2 Tablespoons of Oregano.
Add 3 Tablespoons of L & P Sauce.
Add the chopped Garlic.
Add 2 Tablespoons of Fresh Black Ground Pepper.
Add the 1/3 cup of fresh chopped Parsley.
Add the Fresh cut Celery.
Add 1 Teaspoon of Table Salt.
Add 1/2 teaspoon of crushed dry red pepper flakes.
When it comes to a boil, reduce heat to medium, cover with lid until boiling. Then partially cover with lid allowing some steam to escape so ingredients don’t overflow.

Step # 2
When Chicken is done (not over cooked), turn fire down to low (simmer), continue to cook ingredients.
Remove Chicken, de-bone into large shredded pieces.
Place Chicken back into Pot.
Add in the two Packages of Sliced Pepperoni (caution, make sure you remove freshener from package, a small chemical item often placed inside food to preserve it).
Cook for about another 10 minutes.

Step # 3
Add in the Potatoes.
Cook for another 10 minutes.

Step # 4
Finally, add in the entire Cabbage, pushing the leaves down slowly into the liquid. Careful, liquid is hot, it may splash, hold pot with one hand while adding cabbage.
Cook for about 10 minutes, stir and mix making sure ingredients on bottom of pot is turned over.
When cabbage appears to be soft turn off (do not over cook)
Taste, add pepper or salt as needed.

Serve in a Soup Bowl.

Note: I freeze what is left over using Tupperware 2 quart containers.
Also you can but all ready sliced mushrooms from amny grocery stores.

////////\\\\\\\\
Now You're Cooking with JACK
Just Another One of Jack's Famous Recipes
Got a Question, Comment, Suggestion or would like to submit a tasty recipe meal, email me at:
jacksrecipes@yahoo.com

I would like to know what you think of Jack’s Cabbage and Pepperoni Soup Recipe, please go to the comments section and leave me a comment.


Also if you would be so kind, please follow this blog and share it with others.
This is a very tasty soup dish.

Jack's Cowboy Spicy Spaghetti:

Ingredients and Preparation:
1 package spaghetti (any brand).
Table Salt.
Sugar.
Olive Oil (not virgin).
1/2 pound smoky bacon, chopped, cut into 2 inch pieces.
1 pound ground beef or pork or mixed half-n-half.
1/2 large white onion, finely chopped.
3 to 4 cloves garlic, finely chopped.
Fresh ground black pepper.
2 teaspoons hot sauce (any type or brand, I prefer Louisiana Hot Sauce).
1 tablespoon Worcestershire L & P Sauce.
1 tablespoon of fresh chopped parsley.
1/2 cup bourbon whiskey.
1 cup pasta water.
1 (14-ounce) can crushed tomatoes (any brand).
1 (14-ounce) can tomato Sauce (any brand).
1 tube of tomato paste.
4 baby carrots, chopped.
1 celery stalk, chopped.
1/3 chopped green pepper.
4 spring onions (scallions), chopped.
1 small can of chopped jalapeno peppers, include the juice.
1 small can chopped hot chili peppers, include the juice.
1 dry tablespoon of oregano.
1 dry teaspoon of basil.
1 dry tablespoon of crushed red peppers.
Vegetable (canola) Cooking Oil.
Parmesan Cheese.


Cooking Items and Utensils:
Chopping Board.
Kitchen Knife.
5-Quart pot with lid (I like to use a cast iron crock pot with a glass lid).
5 to 8 quart Pasta Pot with lid.
Long handled solid metal spoon.
Long handled slotted spoon.
Pasta Strainer.
Teaspoon.
Tablespoon.


Cooking Directions:
Heat a pot of water to a boil. Add spaghetti, canola oil, and 1 teaspoon of table salt to the water. Cook to taste. Don't over cook. Keep one cup pasta water. Drain into pasta strainer. Add olive oil, about 2 tablespoons, toss spaghetti (stops it from sticking together).

Using the 5-quart iron crock pot, heat over medium-high heat. Wait till it heats. Brown and crisp the bacon, about 5 minutes, remove with a slotted spoon. Drain off a excess bacon fat if necessary. Leave just enough to coat the bottom of the skillet.
Add in carrots, celery, onion, green pepper, cook for 2-minutes.
Add meat (beef, pork, combo is best) and crumble it as it browns, 3 to 4 minutes.
Add in 1/2 teaspoon of table salt; one tablespoon of crushed red peppers; and one tablespoon of fresh ground black pepper.
Add garlic and stir into meat. Season the meat with salt and pepper, hot sauce and Worcestershire L & P.
Add in basil, parsley, and oregano.
Add 1/2 cup whiskey and de-glaze the pan.
Warning: Do NOT spill liquor on to flame, remove pot from stove if necessary.
Cook 5 to 6 minutes more then stir in one can of crushed tomatoes; one can of tomato sauce; one teaspoon of tomato paste; bacon; canned chilies and jalapenos; and pasta water; add a pinch of sugar.
Cook for another 5 minutes.
Taste and adjust seasonings and serve up pasta in shallow bowls.

Serve:
Add Parmesan Cheese to taste over the pasta and sprinkle with raw spring onions (scallions).

Option – add white button mushrooms, 3-pieces, chopped finely. Add this when cooking carrots and onions.

////////\\\\\\\\
Now You're Cooking with JACK
Just Another One of Jack's Famous Recipes
Got a Question, Comment, Suggestion or would like to submit a tasty recipe meal, email me at:
jacksrecipes@yahoo.com

I would like to know what you think of Jack's Cowboy Spicy Spaghetti Recipe, please go to the comments section and leave me a comment.


Also if you would be so kind, please follow this blog and share it with others.
This is a spicy dish, not for the meek.

Turkey Leftover Recipe No. 5: Turkey for Breakfast

Yes, that's right Turkey for Breakfast.

Turkey Egg Omelet (serving for one person):
Put two eggs in a bowl, break and stir.
Add in Fresh Ground Black Pepper.
Add in a dash of Hot Sauce.
Add in one tablespoon of milk.
Stir well.
Place in frying pan, spread out, cook omelet egg on one side.
Flip over, add in small amount of turkey pieces and some shredded cheese.
Fold Omelet.
Flip and cook on both sides until cheese melts.
Serve with ketchup or Salsa as a topping.


////////\\\\\\\\
Now You're Cooking with JACK
Just Another One of Jack's Famous Recipes
Got a Question, Comment, Suggestion or would like to submit a tasty recipe meal, email me at:
jacksrecipes@yahoo.com

I would like to know what you think of my Turkey for Breakfast Recipe, please go to the comments section and leave me a comment.


Also if you would be so kind, please follow this blog and share it with others.
Remember, breakfast is the most important meal of the day, especially for children.

Turkey Leftover Recipe No. 4: Turkey Soup

First boil a package of large flat noodles (do not fully cook, they should be somewhat chewy because you are going to add them to the stoup later on, set aside in strainer).

In a large pot with lid (about 8 quarts).
Add the Turkey Stock you made from the bones.
Optional - You can also add in the left over Turkey Gravy if you have any left.
Add one can of chicken or turkey stock (Note: I buy the low fat, low sodium).
Add 1 1/2 cans of water.
Add in one whole onion, I prefer a White Onion chopped.
Add 4 cloves of finely chopped garlic (about one tablespoon).
Add about 1 Tablespoon of L&P Sauce.
Add about 1 Teaspoon of table salt.
Add about 1 Teaspoon of fresh ground black pepper.
Add in some fresh chopped garden Parsley.
Add in 2 Bay Leaves.
Add in Four to six Fresh Mushrooms (sliced) (Brown or white button types).
Add in about 1 Teaspoon of Oregano.
Add in One Large Can of Crushed Tomatoes.
Cover with lid.
Bring to a boil.
Add in about 1 Tablespoon of Sugar.
Add two stalks of fresh celery, cut length in half and then into diagonal small 1/2 inch pieces.
Add about a cup of Baby Carrots (cut in half).
Add the remaining Turkey Meat (de-bone first), best to use the Dark Meat if possible, about 2 lbs.
Cook for about 20 minutes on medium heat, stir as needed.
Next – add 1 bag of mixed frozen vegetables (peas, string beans, corn).
Cook for another ten minutes.
Next add the Noodles stir in thoroughly.
Cook on low heat for about an additional 10 minutes, stir gently.
Taste, add additional salt and pepper as needed.
Remove Bay Leaves.
Serve in a bowl.

NOTE:
If you need it to be more on the liquid side add an additional can of Chicken Stock plus one can of water (do not add salt)
You can Freeze what portion of the ‘Turkey Soup’ you don’t eat.
I put my leftovers in Tupperware tubs and freeze them, they will last several months.


////////\\\\\\\\
Now You're Cooking with JACK
Just Another One of Jack's Famous Recipes
Got a Question, Comment, Suggestion or would like to submit a tasty recipe meal, email me at:
jacksrecipes@yahoo.com

I would like to know what you think of my Turkey Soup Recipe, please go to the comments section and leave me a comment.


Also if you would be so kind, please follow this blog and share it with others.
Thank you and, great eating.

Turkey Leftover Recipe No. 3: Turkey Stew

In a large pot (5 quart or bigger with lid)
Add the left over Turkey Gravy and pan drippings (strain first) – you will need about 2 quarts.
Add one can of chicken stock.
Add 1 1/2 can of water.
Add in one whole onion, I prefer a yellow onion chopped.
Add 2 cloves of finely chopped garlic.
Add about 1 Tablespoon of L&P Sauce.
Add about 1 Teaspoon of table salt.
Add about 1 Teaspoon of fresh ground black pepper.
Add in some fresh copped garden Parsley, about 2 tablespoons.
Add in 1 or 2 Bay Leaves.
Cover with lid.
Bring to a boil.
Add two stalks of fresh celery, cut length in half and then into diagonal small 1 inch pieces.
Add about a cup of Baby Carrots.
Add in Two Fresh Mushrooms (sliced), I prefer the brown button mushrooms but the button whites will do.
Cook for about 20 minutes on medium heat, stir as needed.
Next – add a bag of frozen peas.
Cook for another five minutes.
Next – Add two cans of small white Whole Potatoes (cut in half or buy them pre-sliced in can).
Add the remaining Turkey Meat (de-bone first), best to use the Dark Meat if possible, use about one pound.
Cook on low heat for about five to ten minutes.
Stir gently.
Taste, add additional salt and pepper as needed.
Remove Bay Leaves.
Serve in soup bowls.

Some Serving Ideas:
Place on top of Bread with a side order of Mash Potatoes –or- just eat plain from a bowl.

NOTE:
If you need it to be more on the liquid side add an additional can of Chicken Stock plus one full can of water (do not add salt)
You can Freeze what portion of the ‘Turkey Stew’ you don’t eat. It will keep for several months. I put my frozen foods in Tupperware in the 2-quart tubs.


////////\\\\\\\\
Now You're Cooking with JACK
Just Another One of Jack's Famous Recipes
Got a Question, Comment, Suggestion or would like to submit a tasty recipe meal, email me at:
jacksrecipes@yahoo.com

I would like to know what you think of my Turkey Stew Recipe, please go to the comments section and leave me a comment.


Also if you would be so kind, please follow this blog and share it with others.
Thank you and, good eating.

Turkey Leftover Recipe No. 2: Hot Open Face Turkey Sandwiches

This is a great idea for leftover Turkey. Makes a warm meal. It can be eaten for Breakfast, Lunch or Diner although most people eat if for diner.

Items Needed per Serving:
Slice Turkey Meat, as though you would put it on a sandwich.
Butter or Margin, I personally like Country Crock, it's soft and spreads easy.
Leftover Turkey Stuffing.
Leftover Gravy.
2-slices of Bread (don't toast it).
Note: You may substitute Mash Potatoes for Stuffing or just use the Turkey only for the meal.


Preparation and Serving:
Using 2-slices of White Bread, butter, place on a diner plate.
Lay Turkey slices on top.
Place stuffing on sides.
Heat left over Gravy (stir thoroughly), pour gravy on stuffing and turkey.
Place in microwave for one minute and heat.


////////\\\\\\\\
Now You're Cooking with JACK
Just Another One of Jack's Famous Recipes
Got a Question, Comment, Suggestion or would like to submit a tasty recipe meal, email me at:
jacksrecipes@yahoo.com

I would like to know what you think of my Hot Opened Face Turkey Sandwich Recipe, please go to the comments section and leave me a comment.


Also if you would be so kind, please follow this blog and share it with others.
Thankx, good eating.

Jack's Turkey Leftover Recipe No. 1: The Turkey BLT

This is a great item for lunch ...

Items Needed per Sandwich:
Toaster.
3 Slices of Bread, I usually use Whole Wheat.
Mayonnaise.
One Slice of American or Swiss Cheese.
3 Strips of Crispy Bacon.
Lettuce (Romain or Ice Berg, wash before using, pat dry with a paper towel).
Sliced Tomato (wash before using).
Leftover Turkey Slices.

Preparation:
Cook the Bacon until crispy. Easiest way is place bacon on a plate cover with a paper towel in the microwave.
Toast the 3 slices of bread.
On the first piece of toast put Mayonnaise, One Slice of Cheese; and the Turkey.
Place the next slice of Toast on top.
Then add Lettuce, Bacon, and Tomato.
Place the last piece of Toast on top.

Slice sandwich in half and serve on a plate.

////////\\\\\\\\
Now You're Cooking with JACK
Just Another One of Jack's Famous Recipes
Got a Question, Comment, Suggestion or would like to submit a tasty recipe meal, email me at:
jacksrecipes@yahoo.com

I would like to know what you think of my Turkey BLT Recipe, please go to the comments section and leave me a comment.


Also if you would be so kind, please follow this blog and share it with others. Thank you.

You-Tube Video: Dawn Wells Potato Peeling Video

Marianne from the TV Show Gilligan's Island talks about potatoes.

Jack’s Thanksgiving Turkey Dinner with Stuffing and Side Dishes

Please Enjoy The Recipe -

This is a simple way with short cuts to make a Full Turkey Dinner.


Notice .. Many people feel Turkey is a tradition for Thanksgiving Day Celebration in the United States. Also, many people often feel the ‘Turkey’ meat is dry. Here is a way to prepare your ‘Stuffed’ Turkey or Whole Chicken (stuffed) and it won’t come out a dry bird!
Follow these simple instructions, and I assure you the ‘Meat’ will be moist and tender.......

++++++++++++++++
Please read everything here before starting!
++++++++++++++++

This meal easily feeds 4 people:

Turkey Ingredients and Amounts:
Helpful Hint: Young turkey’s are more tender, so buy a small one, the flavor is better and the meat will not be dry and stringy when cooked.
12 to 14 Pound Young Frozen Turkey (brand unimportant). If you have more people and need 20 to 24 pounds of turkey, and have the oven space then prepare two 12 pound turkeys.

===================
Pre-Cooking Turkey Preparations:
Remove the Turkey from Freezer and place in refrigerator 24-48 Hours before attempting to bake (do not remove from rapper). If frozen solid (very hard) this probably will require 72-hours. Start early. When removing the Turkey from the refrigerator and it is still frozen, place in the sink in cold water until thawed. It should be ready in about 1 – 2 hours (try and avoid this). Do not use hot water.
Defrosting in microwave can make the bird tough.
Never defrost at room temperature.
Caution: Some Turkeys do not come frozen, so put the bird in the refrigerator (ice box) until ready, do not freeze.
Start cooking early in the day. I start my Turkey preparations no later than 9:00am.

==================
Make sure you have all the ingredients before Turkey Day:
2 Fresh Celery Sticks
Fresh Ground Black Pepper
Olive Oil
Table Salt
1/2 Stick of Butter
1 Can of Turkey Gravy (any brand)
Parsley Flakes (dry, found in spice section of grocery store)
2 Boxes of Instant Stuffing Mix (I usually buy the Chicken flavored)
Ground Sage (comes in a small spice container, it’s best to buy this fresh every year, found in spice section of the grocery store)
Optional - One Naval Orange.

Necessary Cooking Utensils for Turkey:
Large Roasting Pan (you can buy disposable aluminum pans just for Turkey, they will also be in the grocery store)
Important Safety Tip: If you use a disposable aluminum pan place a large cooking tray underneath and pick the baking tray up not the aluminum tray or it may collapse and burn you!
Roll of Aluminum Foil
Large 2-prong Meat Fork (optional)
Carving Knife
2 Large Meat 3-prong Forks (for lifting Turkey out of pan, highly recommended)
A Baking Thermometer (a must, very important, I do not recommend relying on the pop-up device many Turkeys come with)
Basting Brush (a must)
Large Roll of Paper Towels
Some String
Small Metal Mesh Strainer
Basting Device (hollow plastic tube with rubber ball you squeeze, use this for basting the turkey, this is absolutely required).
Baking Ties or Baking Nails (don’t use something from the garage, buy these at the cooking dept in Wal-Mart, etc.)
Mash Potato Device.

-------------
Recommended Vegetables and Side Dishes for your Thanksgiving Day Diner, I have found most people eat the following:
-Mash Potatoes
-Whole Kernel Corn
-String Beans w/bacon
-Gravy
-Stuffing
-Baked Beans in the Oven (one of my favorites, my mother’s recipe)

---------------
Vegetable Ingredients and Amounts for every 4 people:
One Large Can (16oz) of Whole Kernel Corn
One Large Can (16oz) of Cut Whole String Beans
Two Large Cans (16oz) of Baked Beans - (I like Campbell brand)
1 Fresh White Onion
Brown Sugar
Golden’s Spicy Brown Mustard
Dark Molasses
Ketchup
L & P Sauce
Louisiana Hot Sauce
2 Sticks of Butter
4 White Rose Potatoes
Fresh Milk (for added richness you can use half-half, instead of milk)
Fresh Bacon (I generally like Oscar Meyer Pork)
One clove of chopped Garlic

================
Turkey Preparation Directions:
Before starting the Turkey, prepare the Instant Stuffing Mix (see below)

Approximately 5 hours before you want to eat prepare the Turkey for cooking...
Remove the covering.
In cold tap water, remove all the innards, clean the Turkey thoroughly inside and out. I throw away the gizzard and other parts that come with the Turkey. Remove from water, damp dry the Turkey (or chicken) with paper towels.

Now Stuff the Neck and Back of the Turkey with the stuffing you have prepared.
Pack the stuffing in tight. Use the baking ties or nails to close-up the neck and bottom holes you stuffed (this is so the stuffing doesn’t fall out when in the oven cooking).

Optional: In the Turkey neck add Naval Orange (cut in half and place the orange halves in the neck without any stuffing), this adds a unique taste. I generally do this with my Turkey for Christmas.

Get your pan and alum foil out and ready.

Using the Large 2-prong Meat Fork, stab the Turkey thoroughly all over including the bottom, sides, breast, wings, and legs. Stab deeply to you hit the bone.

Using the string, tie the legs, and wings around the turkey body tightly, but not as to cut into the turkey breast meat.

Pre Heat Oven to 325 Degrees.

Next lay the Turkey in the Pan on its backside (breast down).
Cover thoroughly with Olive Oil (do not use Virgin Olive Oil) using the basting brush (I usually pour lightly from the bottle then spread around with the brush).
Sprinkle lightly with table salt and fresh ground black pepper.
Sprinkle lightly with Dry Parsley Flakes.
Flip the Turkey over and repeat on the breast side, legs, wings, etc.
Now add the Ground Sage, sprinkle heavily all over the Turkey.
Cut the 2 Celery Stalks into 4 to 6 equal pieces and lay in bottom of pan around the sides of turkey.
Add about 1 inch of water covering the bottom of pan.
Slide the cooking thermometer into the thick part of ‘Breast of the Turkey’ on an angle so it is in a near flat but slightly elevated position so you can read it.
Important Note: Do NOT trust the cooking pop out device on the turkey.
Cover the Turkey with the cooking pan lid or alum foil.
Very Important: Cook the Turkey until thermometer reaches 185 degrees no matter what the size or pound of the Turkey).
Note: Make sure you cook ‘Breast Side Up.’
Health Warning: Never under cook any type of foul.

Place in oven for 45-minutes, remove and bast. Then approximately every 25 - 45 minutes, remove Turkey from oven, close oven door, remove cover and ‘Baste’ thoroughly. Replace cover and place back in oven, continue to bake. The more often you baste the more moist it becomes.
I personally prefer every 30 minutes after the initial 45-minute period.
Safety Tip: When using the basting tool make sure you do not suck up the hoy juices into the ribber ball or it may ruin the basting instrument and burn you.

Melt about 1/2 stick of butter. When the turkey reaches 180 degrees, remove cover, baste top with melted butter using brush (breast, wings, and legs, this allows outer skin to get golden brown), place back in oven until done without cover. When turkey reaches 185 degrees, remove place on rack or top of stove.

Open the can of Turkey Gravy and lightly add some black ground pepper (no salt) and parsley flakes. Heat in a pan, stirring making sure it doesn’t burn.


Allow the bird to sit for 5-minutes.
Remove turkey from the pan and place on large serving tray (use 3-prong serving forks to lift).
Remove the string, pop-up device, and cooking nails.
Remove stuffing and place in with any remaining stuffing not used, mix, reheat in microwave for about 2 minutes. It's ready to serve.
Before carving, using a knife cut meat around the wings, and legs and remove placing on a serving platter.
Carving the Turkey -
Slice the turkey on a diagonal cut, following the breast from top down starting on the outside of the breast downward in slices. Repeat until you reach the backbone. Then flip to opposite side and repeat. Placing all the carved meat on a serving tray.
Do not remove the skin, some people like this, it also helps keep the moisture in.

Now using the strainer and a large spoon, dip up about a coffee cup amount of the Turkey Drippings from the bottom of the pan, strain it, and add it to the can gravy. Reheat, place in a bowl and serve.
Strain and save the remaining gravy for other uses.

Turkey Cooking Notes:
(1) The turkey will have approximate cooking time on package when you buy it, but a guideline is about 20 Minutes (cooking time in oven) equals One Pound of Turkey.
(2) This recipe works for all turkey sizes, so if you are buying a large bird, over 18 pounds, I would baste it ever 20 minutes after the initial 45 minute period.

=================
Instant Stuffing Mix Cooking Directions:
Prepare BEFORE Starting the ‘Turkey.’
Follow instructions on package.
I have learned to add into the water / pre mix package the following:
About 1 Teaspoon of dry parsley flakes.
Light Ground Black Pepper (Do Not Add SALT).
Half Stick of Butter.
Bring to a boil. Simmer, cover as instructed, add stuffing in Turkey as instructed.

==================
Oven Baked Beans Preparation and Cooking Directions:
Prepare this the day before Thanksgiving -
Place 2-large cans of Campbell’s Baked Beans in a glass or coring ware Oven Dish with lid.
Add 1 Tablespoon of Golden Spicy Brown Mustard.
Add 4 Tablespoons of Brown Sugar.
Add 5 Tablespoons of Dark Molasses.
Add 1 Tablespoon of Ketchup.
Add 1/4 finely chopped fresh White Onion.
Add 1 Clove of finely chopped Garlic.
Lightly add some table salt.
1 Teaspoon of Fresh Ground Black Pepper.
Stir thoroughly.
Bake in Oven at 350 Degrees for one hour.
Remove, stir, cool.
Place in refrigerator.
Just before serving the Turkey, remove the oven baked beans, heat in microwave oven for about 5 minutes. Place in bowl and serve.

==============
Potato Cooking Directions:
Start about 45 minutes before you're ready to serve the Turkey.
Place Potatoes in cold water, bring to a boil, with a small amount of salt added.
When done (fork tender), remove, cool for about 5 minutes, and remove skins.
In a large bowl, cut potatoes into cubes, then mash.
Add1/2 stick of butter.
Add 1/2 cup of milk; or half-and-half.
Mash until creamy.
Add salt and pepper to taste.
Add more milk or butter as needed, and to taste.
Place in bowl and serve.

================
Remaining Vegetable Cooking Directions:
Dish # 1 - Cut Whole String Beans.......
Using 4 strips of Bacon, place on a plate, cover with paper towel, and microwave until very crisp.
Open Can of String Beans, place in pan on top of stove.
Crush Bacon into beans.
Add 1/4 stick of butter.
1 Teaspoon of L & P Sauce.
Very light amount of Table Salt.
Light amount of fresh ground black pepper.
Stir, until light boil or bubbles, remove, place in bowl and serve.

Dish # 2 - Whole Kernel Corn......
Remove from can.
Add 1/2 stick of butter.
Add lightly some fresh Ground Black Pepper.
Add about 1 Teaspoon of Louisiana Hot Sauce.
Place in microwave bowl such as corning ware, cover with lid or heat on top of stove until light boil and Serve.

Optional Healthy Side Dishes:
---Fresh Garden Salad: Make things easy on yourself today, buy a fresh garden salad bag pre-made from the grocery store, also buy some croutons. Don’t forget your favorite salad dressing.
---Baby Carrots: Buy a small bag of Baby Carrots (these are sweeter than the large garden carrots). Place in a bowl of water (do not cut), heat in microwave until fork tender (do NOT over cook). Remove, drain water and add the following:
1/2 stick of Butter
1 Tablespoon of Brown Sugar
Table Salt to taste
Light Ground Pepper
Mix and serve.

=============
Desert Dish:
Try this......
From the grocery store buy a large already baked Apple Pie
Get some French Vanilla Ice Cream
Cut pie into slices, place in soup bowl, heat in microwave for about 1 minutes, add one large dip of ice cream, serve with spoon.

-or-

From the grocery store buy a pumpkin pie with a can of whipped cream (I usually buy the original 'Ready Whip' brand in a can, you find this in the refrigerated section near the milk).
Cut pie into slices, heat for 10 seconds, add whipped cream, and serve.

=================
Making Turkey Stock:
Now de-bone the remaining parts of the Turkey.
In a 5-quart pot with lid, place about 2-quarts of water.
Place the bones from the body of the turkey and any items not handled or eaten by the diner guest in the water.
Add in the celery stocks that was in pan.
Bring to a boil.
Turn down to simmer, and rotate the bones.
Cook another 20-minutes.
Remove the bones and celery.
Use a Tupperware 2-quart container and freeze for future use.

=================
FINAL NOTE:
Allow meat to cool. You can Freeze what portion of the ‘Turkey Meat’ you don’t eat. Simply put in a freezer bag; or wrap with freezer wrap and aluminum foil. Will stay good for about 3-months.
Or, you can serve it as leftovers or use in a Turkey Stew or Turkey Soup (coming soon as other recipes).


////////\\\\\\\\
Now You're Cooking with JACK
Just Another One of Jack's Famous Recipes
Got a Question, Comment, Suggestion or would like to submit a tasty recipe meal, email me at:
jacksrecipes@yahoo.com

I would like to know what you think of my Turkey recipe, please go to the comments section and leave me a comment.


Also if you would be so kind, please follow this blog and share it with others.

Happy Turkey Day!

Jacks Recipes

This Blog is coming soon.
A cookbook of fine cuisine and tasty pleasures for the common everyday person.
These recipes are easy on budget but great on taste.