Food and recipes

By Richard Blunt Issue #30 • November/December, 1994 Oftentimes, I stop and wonder what people ate in the early days of this country. We cooks do that sometimes. And it's at times like this that I...

Recipe of the Week  Garlic Soup  Courtesy of Brad Delmonico  Ingredients 6 cups Vegetable Stock 6 slices Italian Bread, cut into 1-inch cubes 12 cloves garlic, quartered (use more if you like) 1/2 cup dry red Wine 2 Tbsp. Butter 1 Tbsp. Olive Oil 1...

Richard Blunt Ingredients 1 5-6 lb. stewing hen or roasting chicken 6 qts. cold water 2 medium onions, peeled and cut into quarters 1 celery rib with leaves attached 1 whole carrot 2 bay leaves 8 whole black peppercorns 3 whole cloves 1 piece...

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...

Recipe of the Week  Czarist Chicken Salad  Courtesy of Frannie Burdette  Ingredients 4 chicken breast halves (about 1-1/2 pounds) 4 small red potatoes, boiled, peeled, sliced 1/2 cup coarsely chopped deli-style dill pickle 1 onion quartered, divided 1 rib celery,...

Recipe of the Week  Apple Coffee Cake  Courtesy of Beverly Rossman  This is an old family recipe. I can remember my dad, Robert Werner, getting up in the middle of the night in his pajamas to put...

By Charles Sanders Issue #130 • July/August, 2011 There are few foods and crops that homesteaders consider as essential as wheat. In these days of pasty loaves of over-processed "store-bought" bread, the mere phrase "whole wheat"...

Recipe of the Week  Apple butter  Courtesy of Anne Westbrook Dominick   You'll find this recipe and over 400 more in Backwoods Home Cooking.Click Here Ingredients 5 lbs. apples, stems removed and quartered 2 cups cider or cider vinegar brown sugar 2 tsp. cinnamon 1/2...

Recipe of the Week  Crawfish fettucine  Courtesy of James Robertson   You'll find this recipe and over 400 more in Backwoods Home Cooking.Click Here Ingredients 1/2 cup butter 1 lb. crawfish tails 1 tsp. soy sauce 1 medium onion, chopped 2 cloves garlic, chopped salt and...

By Rowena Aldridge Issue #138 • November/December, 2012 These days a lot of people are concerned, and rightly so, about their family's economic stability and security. Recently I've become aware of the ways in which I,...

<!-- Gourmet nutrition with beans and rice By Richard Blunt --> By Richard Blunt Rice is one of the first grains man domesticated. Today it is one of our most important food sources, accounting for one-fifth of the calories consumed...

Recipe of the Week  Egg thingies  Courtesy of John Silveira   You'll find this recipe and over 400 more in Backwoods Home Cooking.Click Here Ingredients For each egg: 1 Tbsp. or so of olive oil 1 green onion, diced 1 Tbsp. diced red...

Recipe of the Week  Blueberry Vareniki (Bluberry Filled Dumplings)  Courtesy of Madd Russian  Ingredients Dough 3 cups all-purpose flour 1 teaspoon salt 3 egg yolks 1/2 cup cold water Filling 3-1/2 cups blueberries 1/2 cup sugar 1/2 to 1 teaspoon cinnamon (to taste) 3/4 tablespoons all-purpose flour Also 2 egg...

Recipe of the Week  Maple Spiced Broiled Salmon  Courtesy of Barbara Sabek  Ingredients 4 salmon fillets (6 to 8 ounces each) 1/3 cup real maple syrup (NOT pancake syrup!) 1/2 cup water 4 teaspoons peeled, grated ginger root 2 cloves garlic minced fine 1/4...

Recipe of the Week  Eggplant salad  Courtesy of Habeeb Salloum   You'll find this recipe and over 400 more in Backwoods Home Cooking.Click Here Ingredients 1 large eggplant (about 2 lbs.) oil for frying 4 cloves garlic, crushed 1 small hot pepper, very finely...

Recipe of the Week  Ham & Kidney Bean Soup   Courtesy of Beverly Rossman  Ingredients 1 pound spicy or sweet Italian sausage 2 Smoked pork hocks, sawed in half by butcher. 3 medium Potatoes, peeled and cubed 3 Celery...