Sunday night dinner
By Ilene Duffy
Issue #121 • January/February, 2010
"Tradition! Tradition!" I can still hear the bellowing song from Fiddler on the Roof that we listened to over and over as kids. Some of us have religious...
Traditional trail foods — Transportable calories
By Brad Rohdenburg
Issue #81 • May/June, 2003
Napoleon said that an army marches on its stomach. Frederick the Great defined an army as a group of men who demanded daily feeding. One can imagine the...
Chocolate crinkles
Recipe of the Week
Chocolate crinkles
Courtesy of
Rhoda Denning
You'll find this recipe and over 400 more in Backwoods Home Cooking.Click Here
Ingredients
1/2 cup butter
1 2/3 cup sugar
2 tsp. vanilla
2 eggs
2 1-oz. squares semi-sweet chocolate, melted
2 cups flour
2...
Family dinner at Backwoods Home Magazine
By Richard Blunt
Issue #129 • May/June, 2011
Last fall I was invited to Gold Beach, Oregon, to spend some quality time with my lifelong friend, Dave Duffy, and his family. On these visits it is...
Mango Delight
Recipe of the Week
Mango Delight
Courtesy of
Vikki McNee
Ingredients
1 cup orange juice
3 packets unflavored gelatin
5 medium, very ripe mangoes
1 cup sugar
1 cup evaporated skim milk
2 cups light whipped topping
Method
Pour orange juice into a small heat-proof bowl...
Elderberries — Hospitality, Health, And Beauty
By Gail Butler
Issue #124 • July/August, 2010
When friends stop by for a visit I like to offer them a hospitable and healthful libation of elderberry cordial. When served in a small aperitif glass or...
Pear honey
Recipe of the Week
Pear honey
Courtesy of
Alice Brantley Yeager
You'll find this recipe and over 400 more in Backwoods Home Cooking.Click Here
Ingredients
1 qt. of ground Kieffer pears (peel and core before grinding)
3 cups sugar
juice of...
Chicken with galanga in coconut milk soup
Recipe of the Week
Chicken with galanga in coconut milk soup
Courtesy of
John Silveira
This excellent recipe requires a few unusual ingredients. You should be able to find them at any Asian market though, and it...
Making delicious, unthinkable wines
By Lev G. Fedyniak
Issue #110 • March/April, 2010
I love wines. Always have. I've drunk wine, studied wine, written about wine, and collected wine.
But I got tired of hearing my back-to-nature friends chide me by...
Louisiana gumbo
Recipe of the Week
Louisiana gumbo
Courtesy of
Alice Brantley Yeager
You'll find this recipe and over 400 more in Backwoods Home Cooking.Click Here
Ingredients
1 large dressed frying chicken, including giblets & neck
1-1/2 cups of flour for dredging
1/2 tsp....
Buckboard bacon
By Tanya Kelley
Issue #131 • September/October, 2011
Last year, our family processed a hog for the first time. We made roasts, pork chops, bacon, Italian sausage, breakfast link sausages, and hams. All of the results...
Introduction to water bath canning
By Patrice Lewis
Issue #172 • July/August, 2018
Water bath canning is one of only two scientifically-proven methods of preserving food in jars — the other is pressure canning, which will not be covered in this...
Jambalaya stew
Recipe of the Week
Jambalaya stew
Courtesy of
Richard Blunt
You'll find this recipe and over 400 more in Backwoods Home Cooking.Click Here
Special Equipment:
1 seasoned 5-qt. Dutch oven with lid
Ingredients:
2 Tbsp. peanut oil
3 oz. smoked sausage, chopped medium...
Venison Chili
Recipe of the Week
Venison Chili
Courtesy of
Jolene Shelton
Ingredients
1 pound ground Venison
3 cans Pinto Beans, drained
3 small Chili Peppers (hot or mild)
½ to 1 cup Cheddar Cheese, shredded
1 large Onion, chopped
4 Beef Boullion cubes
2...
Apple Coffee Cake
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...
