Easy raspberry jam

Recipe of the Week  Easy raspberry jam  Courtesy of Linda Gabris   You'll find this recipe and over 400 more in Backwoods Home Cooking.Click Here Ingredients 6 cups fresh wild raspberries (the store-bought kind will do, but honestly, they don’t measure...

Making sausage

By Linda Gabris Issue #95 • September/October, 2005 While most folks in my neck of the woods are busy barbecuing during the last leg of summer, my thoughts are wistfully drifting to autumn and the brand...

Shiitake mushrooms

By Linda Gabris Issue #96 • November/December, 2005 There's a familiar old saying about mushrooms making meals marvelous but when it comes to the delectable shiitake, here's a pick that goes way beyond the call of...

Cool dishes for formal summer dining

By Linda Gabris Issue #94 • July/August, 2005 If you're an upland hunter who enjoys showing off your birds in gourmet fashion, here is a supreme main course creation that will earn the highest praise. There...

Breaking ice on hard water fishing — A cool introduction to a fun sport

By Linda Gabris Issue #91 • January/February, 2005 Only thing hard about hard water fishing is the ice. Once you've broken through that obstacle, the rest is easy gliding. Ice fishing is great sport for the...

Salmon candy and pickles — Two unique ways to enjoy your next catch

By Linda Gabris Issue #93 • May/June, 2005 Salmon is always a treat, but if you want to try something different, how about making pickles and candy out of the next fish that lands in your...

Turkey the old-fashioned way

By Linda Gabris Issue #90 • November/December, 2004 When I was a kid, mom did all her cooking on a McClary wood stove that sat in the corner of her big country kitchen. The stove, fondly...

Pickled fish and rollmops

By Linda Gabris Issue #91 • January/February, 2005 The zesty creations called rollmops (those mouthwatering appetizers that you buy in jars at the supermarket or by bulk in a deli) have deep European roots, but there's...

Garlic – the glorious bulb

By Linda Gabris Issue #86 • March/April, 2004 Whether you know it as ail in French, lashun in Hindi, da suan in Chinese, aglio in Italian, fokhagyma in Hungarian or plain old garlic in English, the...

Wonderful wilderness wines

By Linda Gabris Issue #88 • July/August, 2004 From spring's first delicate blossoms to the last clinging berries of autumn, hobby winemakers can cash in on nature's bounty to rack up an exciting array of distinctive...

Cracklin’s — An irresistible snack that you can’t stop sneakin’

By Linda Gabris Issue #79 • January/February, 2003 When I was a girl growing up in the backwoods, one of my favorite times of the year was autumn when grandpa would butcher a pig to put...

Grouse hunting — The ultimate joy of autumn

By Linda Gabris Issue #83 • September/October, 2003 Nothing instills such excitement or makes my heart flutter louder than the sudden whir of a flushed out grouse. No matter how many times I've heard it, the...

Venison — from the field to the fork

By Linda Gabris Issue #149 • September/October, 2014 Moose steaks marinating in my special marinade I shudder whenever I hear a fellow hunter complaining about his meat tasting gamey, high, or, worse yet, ripe (which is a...

Raising rabbits

By Linda Gabris Issue #133 • January/February, 2012 If you take pride and pleasure in growing your own organic garden foods and raising your own chemical-free meats, then consider rabbits. Domestic rabbits are an easy-to-raise, reliable meat...

Healthy holiday munchies — Guaranteed to take the sneak out of snacking

By Linda Gabris Issue #102 • November/December, 2006 For many folks, holidays are the hardest time of the year to stick with sensible eating habits since seasonal entertaining revolves around so many traditional offerings of sweet...

Homemade healthy soba noodles

By Linda Gabris Issue #105 • May/June, 2007 As any noodle lover knows, the world of noodles is a big one with almost every country having a traditional noodle deeply rooted in its history and culture. Italy...