Homemade Cottage cheese, rhubarb pie, lemon custard pudding cake, pasties, beef stew, biscuits, butter,...

By Jackie Clay Issue #82 • July/August, 2003 We've all been there; we are striving toward a self-reliant lifestyle, growing, raising, and foraging much of our family's food. After all, we realize that not only does...

Home canning safety tips

By Liz Case Issue #66 • November/December, 2000 Like many who were born shortly after World War II, I grew up in a family with a solidly "city" lifestyle. My mother saw canning as drudgery. For...

Butterpeas

Recipe of the Week  Butterpeas  Courtesy of Alice Brantley Yeager   You'll find this recipe and over 400 more in Backwoods Home Cooking.Click Here Ingredients 3-4 strips of cured, sliced bacon 1 qt. shelled and washed butterpeas 1 medium onion, coarsely chopped...

Hummingbird Cake

Recipe of the Week  Hummingbird Cake  Courtesy of Beverly Rossman  Ingredients Cake: 3 cups flour 2 cups sugar 1 teaspoon baking soda 1 teaspoon ground nutmeg 1/2 teaspoon salt 3/4 cup unsalted butter 3 eggs 2 cups mashed ripe banannas (3-4...

Tortellini Soup

Recipe of the Week  Tortellini Soup  Courtesy of Martha Desimone  Ingredients 6 cups chicken broth 3/4 cup onion, chopped 1 cup carrot, diced fine 4 to 6 green chiles, diced 2 cloves garlic, minced 1 teaspoon dried basil 1 tablespoon olive oil 10 to 12 ouces...

Seven secrets of Dutch oven cooking

By Roger L. Beattie Issue #47 • September/October, 1997 Squatting heavily in dank basements, drafty attics, and dusty, cluttered garages, these three-legged hulks from a bygone era wait impatiently to release their treasures. Until then, they...

Avoiding common canning mistakes

By Jackie Clay-Atkinson Issue #142 • July/August, 2013 Canning has been an important part of my life since I was a young girl helping my mother and grandmother can in our Detroit basement. I loved the...

Broccoli and Ziti

Recipe of the Week  Broccoli and Ziti  Courtesy of Oliver Del Signore  Walk into almost any restaurant that claims to serve Italian food and you will likely find on the menu broccoli coupled with some pasta, usually ziti...

The dandelion is a healthful, great tasting weed you can eat

By Carol Williams Issue #44 • March/April, 1997 Want to eat a weed? One that's easy to find and tastes great? Just start hunting for those first spring dandelions. The dandelion's true name is Taraxacum Officinale, which...

Triple chocolate cheesecake

Recipe of the Week  Triple chocolate cheesecake  Courtesy of Tanya Kelley   You'll find this recipe and over 400 more in Backwoods Home Cooking.Click Here Ingredients Crust: 1-1/2 cups crushed Oreo cookies (about 10 cookies) 1/4 cup butter 1/2 of a 1-1/2-oz. chocolate bar Filling: 2...

Dill-onion bread

Charles Bryant O’Dooley Ingredients 1 Tbsp. dry yeast 1/2 cup warm water 1 beaten egg 1/2 cup cottage cheese 1/3 cup finely chopped onion 1 Tbsp. butter 2 cups whole wheat flour 1/3 cup whole bran cereal 1/2 cup wheat germ 1 Tbsp. honey 1 Tbsp....

Cultured milk — Food of centenarians

By Edna Manning Issue #84 • November/December, 2003 Cultured milk products have been enjoyed in the Middle East, Europe, and parts of Asia for centuries. The Greeks felt that yogurt had therapeutic qualities for diseases caused...

Bread — The staff of life

By Jackie Clay Issue #78 • November/December, 2002 In today's hurry-up, prosperous world, bread has come to mean that white, pasty stuff you buy in the store and slap together into boring, equally tasteless sandwiches. Or...

Basic brown stock

Recipe of the Week  Basic brown stock  Courtesy of Richard Blunt   You'll find this recipe and over 400 more in Backwoods Home Cooking.Click Here Ingredients 5 lbs. raw beef bones (it helps if some of them are meaty) 5 qts. cold...

Barmbrack

Recipe of the Week  Barmbrack  Courtesy of Richard Blunt   You'll find this recipe and over 400 more in Backwoods Home Cooking.Click Here Ingredients 1/4 cup unsalted butter at room temperature 1/4 cup whole milk 1/2 cup water 1/2 tsp. sugar 1 pkg. active dry...

Pickled chili peppers

Recipe of the Week  Pickled chili peppers  Courtesy of Richard Blunt   You'll find this recipe and over 400 more in Backwoods Home Cooking.Click Here Ingredients       Brine: 2 lbs. (1 gallon) fresh, ripe, chili peppers 1 gallon water 2 cups of sea or...