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.