the dpjc cookbook

Then he took a loaf of bread, and when he had given thanks, he broke it and gave it to them, saying, “This is my body, which is given for you. Do this in remembrance of me.” – - Luke 22:19

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Tasty Tamale Pie

Ingredients

12 ounces ground round burger
1 onion ; chopped
1 1/4 cups salsa
1/2 cup black olive ; sliced
1 cup frozen corn ; whole kernel, thawed
1/2 teaspoon cumin
4 cups cornbread ; crumbled
1 1/2 cups cheddar cheese ; grated
1/2 cup Light sour cream

Instructions

Heat oven to 425 degrees.

Heat a 10-inch oven proof skillet over medium heat. Add the ground meat and onions. Cook about 5 minutes and then drain off the fat. Stir in the salsa, olives, corn kernels and cumin. Mix until thoroughly blended, then set aside in a separate bowl.

Wipe out the skillet to remove excess oil. Place the cornbread crumbs in the skillet and press to form a crust covering the bottom of the skillet and moving about an inch up the sides. Sprinkle on about one cup of the grated cheese. Fill the pie with the meat mixture, then sprinkle on the remaining 1/2 cup of cheese.

Bake about 10 minutes or until the cheese is melted. Cut into wedges, top with dollops of sour cream and lift out with a spatula!

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Lamb and Artichoke Stew

Ingredients

4 tablespoon butter
2 pounds lamb
3 yellow onion ; chopped
2 garlic ; minced
1/2 cup parsley
salt and pepper
1 can tomato paste
1 cup dry white wine
2 cans artichoke
1/2 teaspoon dried dill weed
3 tablespoon lemon juice

Instructions

Melt the butter in a large skillet. Add the lamb and cook until browned. Remove meat and set aside. Add the onions and cook for a minute. Add the garlic and parsley.

In a separate Dutch oven, place the meat onions, garlic, tomato paste, white wine, and salt & pepper. Cover the pot and simmer gently for 1 1/2 hours or until lamb is tender.

Add the artichoke hearts, dill, and lemon juice. Simmer another hour or so until everything is tender. Serve over rice or pilaf.

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Italian Sausage Spaghetti Sauce

My son frequently asks for this one. Not your typical “church spaghetti.”

Ingredients

2 pounds Italian sausage
2 yellow onion ; chopped
2 sweet green pepper ; chopped
4 garlic ; minced
2 cans tomato
1 teaspoon fennel seeds
1 teaspoon oregano
2 tablespoon dried basil
1/2 teaspoon dried thyme
2 tablespoon sugar
salt and pepper
2 bay leaf
1 pound fresh mushroom
Parmesan cheese ; grated

Instructions

Remove sausage from casings, breaking into small pieces. Cook sausage until browned. Drain thoroughly and reserve about 2 tablespoons of the drippings. In the reserved oil, saute the onion and green pepper. After a minute or so, add the garlic. Continue cooking until the onions begin to soften.

Add the canned tomatoes. With a spoon break the tomatoes into bite size pieces. Add the drained sausage back into the pot along with the seasonings. Cook for about 45 minutes stirring frequently and correcting the seasoning as needed.

Stir in the mushrooms and cook for another 15 minutes or so.

Serve over freshly cooked and drained pasta along with Parmesan cheese.

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Italian Sausage and Spinach Meatballs

Ingredients

2 pounds Italian sausage
10 ounces Frozen spinach, chopped ; thawed
1/2 cup Parmesan cheese ; grated
1/2 pound ricotta cheese
1/8 teaspoon nutmeg
3 cloves garlic ; minced
1 onion ; chopped
2 eggs
2 tablespoon olive oil
1 cup white wine

Instructions

Squeeze as much water out of the spinach as you can.

Combine all ingredients except wine and oil. Shape into one-inch balls.

Brown the meatballs on all sides in olive oil. Add wine to pan. Reduce heat, cover and allow to simmer gently for about 15-20 minutes.

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Indonesian Style Satay Pork

Ingredients

2 pounds Pork
1 tablespoon peanut oil
3 tablespoon curry powder
1/2 teaspoon red chili
2 garlic ; minced
2 onion
1 tablespoon salt
4 tablespoon lemon juice
1 tablespoon honey

Instructions

Slice the meat into thin strips about 1/4 inch by 1 inch. Mix seasoning ingredients together in large bowl. Add the meat and toss well. Allow to marinate for 2 hours.

Thread the meat onto skewers. Try to keep plenty of onions and garlic pieces on the meat. Brush with the left over marinade, then grill over hot coals.

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Mexican Style Pork Stew

Delicious and easy!

Ingredients

2 pounds pork stew meat ; cubed
1 large onion ; chopped
4 cloves of garlic ; minced
2 cups dried lentils or split green peas
14 ounces canned tomatoes ; pureed
1 cup of raisins
3 tablespoons oil for pan frying
1 plantain ; diced
14 ounces pineapple chunks ; drained
1 1/2 teaspoons salt
1/2 teaspoon black pepper
1/2 cup Light sour cream ; cream for garnish

Instructions

Cover meat with cold water and bring to a simmer. Cover pot and cook for 1 hour. Add onions, garlic, lentils, tomato puree and raisins. Cover and simmer another 90 minutes.

In a skillet heat the cooking oil and pan fry the plantain and pineapple chunks. (If no plantains are available, use a large underripe banana.) Add the fruit, salt and pepper to the stew and simmer another 10 minutes.

Serve up with a generous dollop of sour cream.Enjoy!

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Flanagan Sauerkraut And Ribs

Very tasty!

Ingredients

32 ounces sauerkraut
2 pounds pork rib
1/4 cup brown sugar
10 ounces Canned French Onion Soup

Instructions

Preheat oven to 350 degrees. Place meat on bottom of a 9 by 13 casserole dish. Cover with the drained sauerkraut. Sprinkle with the brown sugar and top with the undiluted french onion soup.

Cover and bake for 3 – 4 hours or until tender. Uncover the last 1/2 hour for browning.

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Dwayne’s Ribs

Dwayne does almost as good a job on ribs as Daddy did.

Ingredients

2 racks Pork ribs
2 cups Pineapple juice
Dry Rub for Ribs
Apple cider
Cooking Oil

Instructions

Rub ribs down with spicy BBQ rub and refrigerate over night.

When fire is ready mist ribs with a 50/50 mixture of apple cider and cooking oil, and place on indirect heat at about 220 degrees F. Allow to cook for three hours.

Make foil packets to wrap the ribs, and pour pineapple juice over them before sealing. Cook another 2 hours.

Unwrap ribs from foil packets and cook another hour. During the last 30 minutes, baste with your favorite tomato based BBQ sauce.

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Maple Glazed Ham

Ingredients

7 pounds ham
1 1/2 cups maple flavored syrup
1 teaspoon Ginger ; powdered
1/4 teaspoon nutmeg
1/2 teaspoon allspice
16 cloves
10 ounces pineapple ; chunked
8 ounces maraschino cherries ; bottled

Instructions

Remove thick skin if a strong smoke flavor is desired. Trim fat leaving no more that 1/2 inch thick covering. Score ham.

Combine syrup, ginger, nutmeg, and allspice. Place ham in a large dish and baste with syrup mixture. Let the ham stand in syrup.

When ready to smoke, remove ham from dish, stud with cloves and place on smoker. Baste with syrup at least twice while smoking.

Before the last hour of smoking, decorate with canned pineapple slices and cherries. Baste again. If using a meat thermometer, fully cooked ham should reach an internal temperature off 130 to 140 degrees F. Make certain the thermometer is not touching the bone.

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