Uncle Jack's Favorite Recipes Using Gourmet Condiments, Low And No Fat Items And His Gourmet Recipe Cookbook.

Baked Salsa Chicken Supreme 4 boneless skinless chicken breasts
1 jar Uncle Jack's Private Label Roasted Garlic Salsa
1 cup fat-free shredded cheddar cheese
1 to 2 Tbsp nonfat sour cream

Place chicken in an 8 x 8 baking dish. Cover with salsa. Bake at 375 degrees for 45 minutes. Top with cheese and broil during last 5 minutes of baking time to brown cheese. Garnish with sour cream and more salsa. Can also wrap them up in corn tortillas.
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Nacho Dip
1 lb ground beef
1- jar Uncle Jack's Private Label Roasted Garlic Salsa
1-8 oz. can Cheddar Cheese Soup

Brown and drain 1 pound of ground beef. Add 1 jar of Cookies Salsa and one can Cheddar Cheese Soup. Heat through and serve over nachos or use as dip.
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Uncle Jack’s Home Style Baked Beans
1 #10 can Bush's oven style baked beans
4 Tbsp minced onions
1 Clove of Minced Garlic
2 cups Uncle Jack's Private Label Vidalia Onion BBQ Sauce
½ brown sugar

Drain juice from beans and pour into a 6" deep half pan, or a deep casserole dish. Blend in remaining ingredients and bake in 350º oven for 2 hours.
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Uncle Jack’s Back Yard BBQ Pork
2 lb ground pork
1/2 cup onion, chopped
4 Tbsp. any flavor Uncle Jack's New Jersey Fresh Honey
1 jar Uncle Jack's Private Label Vidalia Onion BBQ Sauce

Brown pork with 1/2 cup chopped onion. Drain off grease. Put mixture into crock pot and cover with Uncle Jack's Private Label Vidalia Onion BBQ Sauce. Cook on low for 3 hours and serve.
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Oh So Sweet Fruited Pork Chops
6 boneless pork chops, 3/4 inch thick
1 can 16 oz. sliced peaches
½ cup Uncle Jack's Private Label Orange Marmalade
1/4 cup Uncle Jack's Private Label Vidalia Onion BBQ Sauce
1 Tbsp finely shredded orange peel
½ tsp minced garlic
salt and pepper to taste

Heat skillet over medium heat. Brush chops lightly with oil. Season with fresh ground pepper brown on each side, remove. Add remaining ingredients to skillet, stir to blend and bring to a boil. Return chops to skillet. Cover tightly, cook over low heat 5-6 minutes until done.
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BBQ Pork Meat Loaf
1/4 cup celery, finely chopped
1/4 cup onion, finely chopped
1 Tbsp cooking oil
2 eggs, beaten
½ cup bread crumbs
½ cup milk
½ tsp oregano
½ tsp sage
dash of pepper
1-½ lb ground pork
½ cup Uncle Jack's Private Label Vidalia Onion BBQ Sauce
4 oz. shredded cheddar cheese
1/3 cup green olive, optional

Sauté celery and onion in hot oil about 10 minutes or till tender, but not brown. In large bowl combine egg and milk. Stir in oregano, pepper, onion, celery, and olives. Add bread crumbs and ground pork. Add just enough bread crumbs to make mixture soft to handle. Shape mixture into loaf, brush on plenty of Uncle Jack's Private Label Vidalia Onion BBQ Sauce. Bake in a 350º oven for 1 ½ hours. Half way through brush on more Bar-B-Q Sauce. Sprinkle loaf with shredded cheese after baking and return to oven for 3 to 5 minutes or just until cheese melts.
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BBQ On The Run
1 lb ground beef
½ cup Uncle Jack's Private Label Vidalia Onion BBQ Sauce
2 Tbsp brown sugar
1 tsp minced onions
1 package (10) refrigerator biscuits
½ cup cheddar cheese

Brown beef and drain. Add other ingredients. Press biscuits into muffin tin and spoon in BBQ mixture. Top with cheddar cheese. Bake 20 minutes at 350º.
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Uncle Jack’s Secret Meat Marinade
½ cup Uncle Jack's Private Label Vidalia Onion BBQ Sauce
2 cups water
1/4 cup lemon juice
1/4 cup dark vinegar
1 cup corn oil
3 Tbsp Uncle Jack's Private Label Vidalia Onion Steak Sauce
2 Tbsp Uncle Jack's Private Label Vidalia Onion Mustard
1 tsp pepper
2 large onion, diced
1 Clove of minced garlic

Combine everything. Submerge meat for 24 hours. Cover and refrigerate. Drain and broil, or grill meat. Baste with Uncle Jack's Private Label Vidalia Onion BBQ Sauce.
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Texas Mean Jeans Beef Brisket
2 - 6 lb beef briskets
1 Tbsp fresh ground black pepper
2 tsp minced garlic
Uncle Jack's Private Label Vidalia Onion BBQ Sauce
Uncle Jack's Private Label Mean Jeans Hot Sauce

Combine the seasonings and use as a meat rub on the beef briskets and let marinate overnight. Smoke 6 to 8 hours at 175º with mesquite chunks. Last 1 to 2 hours coat with Uncle Jack's Private Label Vidalia Onion BBQ Sauce and a dash of Uncle Jack's Private Label Mean Jeans Hot Sauce, wrap in foil. Slice and serve, enough for 12 hungry wranglers.
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Maple-Apple Upside Down Ham Loaf
1lb ground cooked ham
1/2 cup dry baked crumbs
1/4 cup chopped onion
3/4 cup milk
1 tbsp savory or basil
1 tart apple, peeled and sliced thin
1/2 lb ground beef
1/2 cup chopped celery
2 eggs
1/2 tsp Uncle Jack's Private Label Vidalia Onion Mustard
1/4 cup maple syrup

In large bowl, blend ham, beef, bread crumbs, celery and onion. Add eggs, milk, spice and Uncle Jack's Private Label Vidalia Onion Mustard. Mix well. Butter 8 inch loaf pan. Arrange apples in bottom and cover with syrup. Pack in meat mixture. Bake in a 350 oven for 1hr 15 min. or until crusted. Let stand 5 minutes and turn upside down onto platter.
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Hawaiian Chicken Salad
3 Whole chicken breasts - skinned and boned
1 1/2 cup Sour cream
1/2 cup Uncle Jack's Private Label Spicy Peach Chutney
1 tsp Curry powder (more to taste)
1/4 tsp Ground ginger
1/4 cup Toasted shredded coconut
3 Cantaloupes or Small honeydew melons or Large papayas
4 cups Shredded lettuce (optional)

Place chicken on steamer rack over 1 cup boiling water. Cover and steam 15 minutes or until cooked through, but still moist. Dice or shred meat. Combine sour cream, chutney, curry powder and ginger until mixed. Mix dressing with chicken and coconut. Chill. Cut cantaloupes, honeydew melons or papayas in halves, remove seeds and fill cavities with chicken salad. Or, spoon chicken salad on shredded lettuce and garnish with slices of fruit.
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Healthy Burger
2 lbs. Ground Chuck, must use chuck
1 cup of Quick-cooking Oatmeal, not instant ( This is the healthy part !!!! )
1 medium size Onion, finely chopped
1/2 green Bell Pepper, finely chopped
1/2 red Bell Pepper, finely chopped
2 cloves of fresh minced Garlic
2 tsp coarse Salt
1 tsp freshly ground Pepper
1 tsp dried Oregano
2 tbsp Uncle Jacks V/O or Horseradish Barbecue Sauce
2 tbsp Uncle Jacks V/O Steak Sauce
2 large Eggs, lightly beaten with a fork

Place all ingredients into a large bowl and mix well with a wooden spoon. Wash your hands thoroughly and then wet your hands with cold water and divide mix into 6 equal portions. Working quickly pat each portion into very thick patties. Place on plate lined with plastic wrap, cover and place in freezer while you set up your grill.
Burgers taste better using hickory smoked chips, if you have a smoker box. Run grill on high to clean and /or you see smoke from your smoker box.
Reduce grill to medium heat, cover and cook burgers for 30 to 40 minutes, away from the flames, for medium well done 170 degrees, for medium 160 degrees, using a quick reading meat thermometer. Move burgers directly over fire to sear the outside before serving. Serve with Uncle Jacks Picante hot sauce and your other favorite Uncle Jack's and other condiments.
(The patties may be frozen and kept in an air tight wrap and served later, keeps the same as frozen hamburger)

Maple Mustard Salmon
Salmon fillets for four
2/3 cup melted butter
1 tbsp. dried dill
1 cup maple syrup
1 cup Uncle Jack's Private Label Vidalia Onion Mustard

Blend ingredients over low heat until melted together. Grill or broil salmon, basting and turning until flaky and done.
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Pecan Pie
Pastry for one crust 3 eggs
1 cup pecan nut meats
1 Tablespoon melted butter
Pinch of salt
½ teaspoon vanilla extract
½ cup sugar
1 cup Maple syrup

Mix ingredients in order given and bake in uncooked pastry shell at 350 degrees for approximately 35 minutes, until filling looks jelled.
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Uncle Jack's Famous Marinated Mushrooms
3 lb Uncle Jack's White Button Mushrooms
3 package 0.7 oz. Good Seasons (or equivalent) Italian Salad Dressing Mix
2 tsp. parsley flakes
1 medium red onion diced very fine
1 medium green or red bell pepper sliced lengthwise very thin
3 large cloves of fresh garlic minced
3/4 cup white vinegar
3/4 cup Uncle Jack's Private Label Summer Blend Sun Dried Tomato Marinade
6 tbsp. lemon juice
3/4 cup of black or green olives (which ever you prefer)

Rinse Uncle Jack's Button White Mushrooms and place in a large sauce pan. Add all ingredients except the olives and lemon juice. Bring to a slow boil and boil for 5 minutes, stirring constantly. Remove from heat, when the mixture becomes cool enough to touch stir in the lemon juice and olives, pour into a plastic container, cover with a air tight lid and refrigerate. Let mushrooms marinate a few days, and begin to plan your next batch. Keep refrigerated at all times. ENJOY !!
NOTE FOR FRUGAL COOKS: When mushrooms are gone save the liquor it makes
a fantastic meat marinade.
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Philadelphia Cheese Steak A look at a Pat's Philadelphia Cheese Steak
24 oz. thin sliced rib eye or eye roll steak
6 table spoons of Soya bean oil
Cheese Whiz ( See Uncle Jack's Specialty Foods )
4 crusty Italian Rolls
1 large Spanish onion
sweet green and red peppers sautéed in oil
Mushrooms sautéed in oil

Assembly:
Heat an iron skillet or a non stick pan over medium heat add 3 table spoons of oil to the pan and sauté the onions to desired doneness remove the onions add the remaining oil and sauté the slices of meat quickly on both sides melt the Cheese Whiz in a double boiler or in the microwave place 6oz. of the meat into the rolls add onions, and pour the Cheese Whiz over top garnish with hot or fried sweet peppers, mushrooms, ketchup.
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Spinach Sausage Soup

Under Taste testing

Chutney Appetizer
Philadelphia cream cheese block
1 lb. bacon, fried
1 jars of any Uncle Jack's Delights Chutney
Triscuits or cocktail rye bread

Place block of cream cheese on tray. Pour chutney over top. Sprinkle with bacon, crumbled. Surround with crackers or rye. Easy and delicious.
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Cheesy Chutney Appetizer
6 oz. Philadelphia softened cream cheese
1/4 lb. or 1 c. sharp natural Cheddar cheese (shredded)
2 tbsp. dry sherry
3/4 tsp. curry powder
1/4 tsp. salt
Dash of Uncle Jack's Picante Hot Sauce
1/2 c. or more of Uncle Jack's Mango Chutney or other fruit chutney
3 or 4 green onions, sliced with part of the stem

Combine cream cheese, cheddar cheese, sherry, salt, curry powder
and Picante Hot Sauce (food processor works well). Spread in a disc on
serving platter 1/2 inch thick. Allow room for the cracker to go
around the edge of the platter. Chill 2 hours. At serving time,
spread the chutney on top. Then sprinkle with green onion slices.
Surround with crackers.
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Fresh Fruit Chutney Dip
1 pint sour cream, depending on amount of fruit to be used
Apples, bananas, pears, pineapple, melon, whatever is available
1 bottle of any kind of Uncle Jack's Chutney

Mix chutney and sour cream to taste. Might require a slight bit
of sugar. Use as a dip for the fruit. Helpful hint: try pouring
pineapple juice over fresh fruit to keep from turning brown.
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Curried Chutney Spread
2 (8 oz.) pkgs. Philadelphia cream cheese, softened
1/2 c. any Uncle Jack's Chutney
1/2 c. chopped almonds, roasted
1 tsp. curry powder
1/2 tsp. dry mustard
Mix well. Chill. Serve with crackers or stuffed dates or celery.
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Elephant Stew
1 med. elephant about 2500 pounds
1 hare (Large Wild Rabbit Freshly Killed)
3 cases (36 bottles) Uncle Jack's Mean Jeans Three Pepper Hot Sauce
3 pounds of salt
200 pounds of red skin potatoes diced
100 carrots sliced thin
2 bay leaves

Cut elephant meat into bite size pieces. In a 6 very large kettle add water to cover. Stew
slowly for one week to 10 days. On the 6th day, add the hare and remaining ingredients. Please note the hare is optional as some people do not like hare in their stew.
Serve with saltines or Ritz crackers, may be garnished with slivers of palm leaves.
Preparation time 3 days. Serves 1540!
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Clam Chowder Worlds Best White (Makes about 1-1/4 gallon)
2 qt. of Canned Clams with Juice
1 qt. of Clam Juice
1/2 lb. of Bacon, small diced
3 ribs of Celery, small diced
1 lb. onion (about 4 med.), small diced
3/4 c. of flour
1 lb. Potatoes (about 3 med.), small diced
1/2 c. roasted Red Bell Pepper, small diced
4 1/2 c. of half-and-half
1 tbsp. Thyme
1 tbsp. of Worcestershire
2 tsp. of Allspice
Salt and Pepper to taste
Uncle Jacks Fire Roasted Habanero Hot Sauce

Drain Clams, reserving the liquid ,combine the liquids so that the total yield is 3 quarts. Render the bacon on low heat to release the fat without browning the bacon, add onions, celery and sauté till tender. Add flour to make blond roux. Add the 3 quarts of liquid, potatoes and clams to the roux, whisking away any lumps. Bring to a simmer for 10 minutes, skimming if necessary. Pour the Half-and Half in the soup and return to a simmer. Add the roasted red peppers and season to taste with the Thyme, Allspice.
Serve with Salt, Pepper and Uncle Jacks Fire Roasted Habanero Hot Sauce.
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Crab Corn Soup (Poor Mans Supreme)
2 bottles 8 oz. clam juice
1/2 c. butter
1 medium onion chopped
1 medium garlic clove minced
1/4 c. all-purpose flour
2 c. canned chicken broth
1 1/2 c. drained fresh or canned corn
1/4 tsp. dried thyme
1 tsp. salt
1/2 tsp. fresh ground pepper
1/4 tsp. red cayenne pepper
1 pint heavy cream
1 lb, lump crab meat or substitute imitation crab
4 chopped green onions

Melt butter or margarine in a heavy 4 to 6 quart soup pot over medium heat. Add onion and garlic. Sauté until wilted and transparent, about 5 min. Add flour all at once ; stir until blended. cook 3 to 4 min., stirring. Slowly stir in stocks or clam juice and broth. Bring to a boil to thicken. Stir in corn, thyme, salt, black pepper and cayenne; reduce heat to medium. Cook, uncovered, 25 min. Stir in cream; cook 10 min. Taste for seasoning; adjust if necessary. Using your fingertips carefully pick through crabmeat; remove any bits of shell or cartilage. Do not break up lumps of meat. Add crabmeat and green onions to soup; cook over medium heat just to heat through, 5 to 6 min. Serve hot. Makes 8 to 10 servings. Serve with Tabasco to be added for each individuals taste. Use fresh corn if in season.
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Clam Chowder AKA Farm and Bay Chowder (Red Clam Chowder)
1 lb. Italian Sausage, sweet or hot, (remove casing), browned and drained
2 Cups of Celery 1/2" pieces
2 Pounds Zucchini shredded
(shredded zucchini can be frozen for 1 season)
1 Cup of chopped onion, small dice
2 Cans of Tomatoes (28oz.)
2 tsp. of salt
2 tsp. of sugar
1/2 tsp. of basil
1/4 tsp. of garlic powder
2 bay leaves
6 minced Chowder clams (Canned clams may be substituted)

Simmer for 1 hour, longer is better.
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Cold Noodles In Hot Sesame Sauce By Uncle Jack
(This is an American version of a traditional Chinese Recipe)
1-Lb. of your favorite spaghetti noodles (NOT THIN)
THE SAUCE
1 1/2 tsp. Sesame Tahani (Obtained in a oriental grocery store)
1 tbsp.. Peanut Butter
4 tbsp. White Vinegar
6 tbsp. Uncle Jack's Fire Roasted Habanero Hot Sauce
(This is a hot additive reduce to taste)
8 tbsp. Sugar
1 1/2 Cups Chicken Broth
1 Cup Soy Sauce
1 1/2 tsp. Ground Black Pepper
1tsp. Sesame Oil
THE GARNISH
3 tbsp. Sesame Seeds
1 Bunch Green Scallions Minced Fine
1/4 Cup Shredded Carrots
1/2 Cucumber (Skin On) Julienned

Boil noodles according to package (A little Al Dente). Cool thoroughly under cold running water while still in the colander, put the noodles in a large mixing bowl and cool in a refrigerator at least 1 hour. Combine all the sauce ingredients into another medium bowl and mix until smooth then add sauce to a quart sealable container, keep this in the refrigerator. There is enough sauce for two batches, the sauce will keep in the refrigerator for about 3 weeks. One hour before serving remix and add half the sauce to the cold noodles and toss well let set in the refrigerator 1 hour. Toss well again adding the sesame seeds, carrots and green onions. Serve with the Julienned cucumbers on the top. This is server as a side dish or appetizer with plates and a fork.

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