Monday, June 29, 2009

Bacon & Kraut Casserole

I created this one quite unintentionally. I had some fresh mushrooms I wanted to cook up before they got old, so I started throwing together things we had in the kitchen. This is what came out of that effort, and Sherry LOVES it.


1 1/3 cup brown rice
2 2/3 cups chicken stock
1 onion, chopped
4 cloves garlic, minced
2 stalks celery, chopped
1 bell pepper, cleaned and chopped
1/2 pound fresh mushrooms, sliced
1 pound bacon, cut into bite-sized pieces
14 ounce can of sour kraut
2 cups mixed vegetables (corn, peas, carrots, butter beans, etc.)
cooking oil
salt & pepper


Begin cooking rice in chicken stock, following package directions. Set aside when done. Place bacon in skillet and cook till nearly crisp. Set aside. Heat oil in Dutch oven and begin coooking onion. After a couple of minutes, add the garlic, celery and bell pepper. Add mushrooms. Continue cooking until tender. Stir in mixed vegetables, bacon and sour kraut. Mix well, and continue cooking until all is well-blended and the vegetables are tender. Season with salt & pepper.

Thursday, June 18, 2009

Sherry's Apple Muffins


1 egg
1/2 cup milk
1/4 cup salad oil
1 1/2 cups all-purpose flour
1/2 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 cup grated apple


Heat oven to 400 degrees. Grease bottoms of medium muffin cups. Beat egg; stir in milk and oil. Mix in remaining ingredients just until flour is moistened. Batter should be lumpy.

Fill muffin cups 2/3 full and bake 20-25 minutes. Remove from pan immediately.

Wednesday, June 17, 2009

Shrimp Pilau ala Nikki

My dear friend, Nikki Merritt, served this dish to the vestry. Once again, as we've come to expect from her, she hit a homer! Thank you, so much. (Nikki says this is from one of the Junior League of Charleston Cookbooks. When I read, "Receipts" in her email, I thought it was a typo. I've since learned, that's what they called recipes in Charleston in the 1800s. And who knows? Maybe they still do today.)


2 cups raw rice
1 cup mayo
1 cup ketchup
1 tsp salt
½ tsp pepper
1 onion, chopped
1 bell pepper, chopped
2 lbs. shrimp, cooked & peeled
4 slices bacon, cut in small pieces


Cook rice in steamer.

Combine mayo, ketchup, salt and pepper; stir into warm rice to thoroughly moisten.

Add chopped onion, bell pepper and shrimp.

Pour into casserole dish and cover with pieces of bacon. Sprinkle top with pepper.

Cook covered for 30 minutes at 350 degrees. Remove tinfoil and cook an additional 15 minutes to let the bacon crisp.

(Nikki uses more bacon and serves with Tobasco or some other hot sauce.)

Wednesday, June 10, 2009

Greek Tomatoes


2 1/2 pounds fresh tomatoes, thinly sliced
1 red onion, thinly sliced
3 ounces ripe olives, pitted and sliced
1/2 pound crumbled feta cheese
Fresh or dried oregano, to taste
2 tablespoons cider vinegar
1/4 cup red wine vinegar
1/2 cup extra-virgin olive oil or vegetable oil
In 9-by-13-inch glass dish, layer tomatoes, onions and olives.


Sprinkle with feta cheese and oregano. In a small bowl, combine vinegars and oil; pour over tomato mixture. Cover and refrigerate several hours to blend flavors.
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Tex-Mex Chunky Salsa Salad


3 to 4 medium tomatoes, halved, seeded and cubed (3 cups)
1 large Texas 1015 onion, coarsely chopped
2 cucumbers, pared, halved lengthwise, seeded and cubed
4 teaspoons minced garlic
4 jalapeƱos or other small hot chiles, seeded and finely chopped (optional)
1/4 cup fresh lemon juice
1 tablespoon sugar

In medium bowl, mix tomatoes, onions, cucumbers, garlic, chiles if using, lemon juice and sugar, blending well. Chill until ready to serve. If possible, make ahead so flavors have a chance to blend.
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Monday, June 8, 2009

What Is the "peace and justice center"?

This place was formerly called "dpjc's cookbook," but that led to a lot of confusion as to who or what "dpjc" is.

The "dpjc" stands for "doss peace and justice center," a "virtual" institution created by the author who uses the pseudonym, "doss." It's a long and colorful story. I invite those of you curious to know more about the "center" to write me. For now, in the interest of peace, justice, and loving our neighbors, I offer these recipes to the world.
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Sunday, June 7, 2009

Potato, Corn & Tomato Salad with Basil Dressing


2 tablespoons white wine vinegar
1/2 cup olive oil
1 packed cup fresh basil leaves
Salt and freshly ground black pepper to taste
2 1/2 pounds red potatoes
1/2 pound cherry tomatoes, halved
6 ears fresh corn, cooked, kernels removed


Put the vinegar, olive oil, basil leaves, salt and black pepper in a blender or food processor. Process until the mixture is emulsified.

Place the potatoes in a large pot, add enough water to cover them and bring to a boil.

Cook until the potatoes are pierced easily with the tip of a sharp knife, 15 to 20 minutes. Drain and let cool until you can handle them but they are still warm. Cut into quarters but do not peel.

Put the potatoes, tomatoes and corn kernels in a large bowl. Pour in the basil dressing and toss gently to combine. Serve immediately.
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Saturday, June 6, 2009

History of This Cookbook

I've been the head cook in our household since 1983, when I got laid off at the same time my wife returned to work from maternity leave. We soon discovered that I was a much better cook than she, and I enjoyed it much more than she.

I began writing notes and pasting recipes into a spiral bound "cookbook" my mother-in-law had hand written for my wife in 1971. By 1992, we'd joined the "computer age," and my younger brother gave me a DOS based cookbook program which I immediately began to populate with all the notes and recipes I'd collected over the years.

Then, shortly after that, I discovered the joys of HTML and the world wide web, and naturally began to publish my "cookbook" to the net.

The "book" went through several painful iterations, as I learned more about HTML, and more importantly, about the complex issues arising from trying to maintain a unified publication on the web. I learned the tedium of having to edit EVERY file on the website whenever I added ONE new recipe (I should NEVER have put a table of contents on EVERY recipe page.). I experimented with frames, but soon learned that frames were prone to show up great in one browser, and screwy in other browsers.

I went on for years, experimenting with different approaches, style sheets, etc., until one day it dawned on me that had done most of the hard work for me already. And that there was no need to re-invent the wheel.

In the meantime, I'd acquired a magnificent recipe manager program called Big Oven, that would automatically generate an HTML file for my recipes. I toyed with that for a while, and eventually settled on the simplified recipe format you see in this blog.

Many thanks to the good folks at blogspot, for making this so possible.
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Friday, June 5, 2009

How to Use This Cook Book

Because this cookbook uses the Blogger format, it will work a bit differently than cookbooks you've encountered before.

The top row of hyperlinks in the header above ("bread, dessert, meats," etc.) contains links to tables of contents for each food grouping. When you click on one of them, that table of contents will replace this page (Or whatever page happens to be in this space). The second row of hyperlinks points to other elements that are not necessarily recipes, but are items you mind find of interest.

Included there is a section for external links to other sites I find interesting or useful. Plus, if you want to view my posts chronologically (I can't imagine why, but this is a feature offered by our friends at blogger.), you can view them by month and year by going to the archives.

You might also check out categories where recipes and posts are gathered according to a common element such as "Cajun," "smoker," Mexican," etc. As you "jump" or scroll down the sidebar, hopefully you'll notice strategically placed "Back to the Top" hyperlinks. These should zap you back to the top of the page where the table of contents menu is. (We hope.) You'll get the hang of it. We hope you have a good time.
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Basil Salad Dressing


2 T white wine vinegar
1/2 cup olive oil
1 cup basil leaves, packed
salt and pepper to taste


Place all ingredients in blender or food processor, and process until the mixture is emulsified.
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Monday, June 1, 2009


These are links to sites having to do with food and cooking. I've set up another page for links to things having nothing to do with cooking.

12 tomatoes
aluminum foil faq
amazing ribs
Barbeque Bible (See Project Smoke, below.)
apple cider vinegar by bragg
apple-cider brochure from bragg
asparagus recipes
beer can chicken debunked
carrie willard’s cooking blog
cacique inc – great source for Mexican recipes 
Cooking Calculator
crock pot recipes – Slow cooking every day – Cooking videos
fleishmann’s 1-dish
food safety – USDA Food Safety
froberg’s farm – Alvin, Texas
george foreman grilling Chart
green kitchen vegetarian – sharp food blog
heathereatsalmondbutter – Healthy Living
homesick texan – A Texan in NYC
home-made smoker – A smoker from flower pots
juancho’s split grill – Slow-smoking on your Weber
juanitas foods – Hominy Recipes
men’s health – Short order cook
A Million Beautiful Mornings
My Luscious Temple – Food, Fitness & Travel
NOLA Cuisine
NPR’s Food Blog
Nuwave Oven Quick Guide
Pink Apron  – From Boston
pizza on the grill
pork cuts the skinny on pork
Project Smoke Steven Raichlen (See BBQ Bible, above.)
recipes for 100 – recipes for 100
simply recipes
Sriracha Sauce – Featured in the NYTIMES.
Smitten Kitchen
spatchcock a chicken
spinach – All about spinach
spinach, bagged – more about spinach
tasty curry leaf
triple E – family cookbook
v&v supremo – Mexican recipes and products
Vietnamese Sandwiches – Houston Chron
Weber –  Grilling website
weber smoky mountain
where germs live


Each recipe has one (or more)"tag" associated with it. For instance, when I posted my shrimp enchiladas recipe, I "tagged" it as "Mexican" and as a "Seafood." The list of categories below are the "tags" associated with various recipes. Clicking on "grill," for instance will post every recipe in this cook book tagged as a "grill" recipe.

notes | bread | cajun | creole | figs | grill | meat | mexican
pasta | pizza | pork | poultry | seafood | smoker | veggies

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Latest Entries

Shrimp Pilau #2 (July 7, 2009)
Corn, Tomato and Black Bean Salsa (July 4, 2009)
Bacon and Sour Kraut Casserole (June 30, 2009)
Sherry's Apple Muffins (June 18, 2009)
Shrimp Pilau (June 17, 2009)
Greek Tomatoes (June 10, 2009)
Tex-Mex Chunky Salsa Salad (June 10, 2009)
Potato, Corn & Tomato Salad with Basil Dressing (June 7, 2009)
History of this cookbook (June 6, 2009)
How to use this cookbook (June 5, 2009)
Basil Salad Dressing (June 5, 2009)
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