Food and recipes Archives - Backwoods Home Magazine

These salads are hearty dishes

By Jennifer Stein Barker Issue #43 • January/February, 1997 When most people think of a salad, they first think of lettuce or fruit, but a salad may also be made of vegetables or fruit, combined with...

Food security 101: part 2 — Convenience mixes make life easier

By Rowena Aldridge Issue #139 • January/February, 2013 Last issue we talked about some things you can do to stretch your food budget and make great use of every bit of food you buy. This article...

Chicken San Francisco

Recipe of the Week Chicken San Francisco Courtesy of Beverly Rossman Ingredients 1 2 to 2-1/2 lb chicken, cut up to frying size pieces Grated rind and the juice of 2 medium oranges 1 Tablespoon grated onion 1/2 teaspoon...

Peloponnesian Pot Roast

Recipe of the Week Peloponnesian Pot Roast Courtesy of Beverly Rossman This is a fantastic and different pot roast. I usually double the sauce for this roast. We like lots of sauce to put on the...

Stewed tomatoes

Recipe of the Week Stewed tomatoes Courtesy of Alice Brantley Yeager You'll find this recipe and over 400 more in Backwoods Home Cooking.Click Here Ingredients 1 gallon ripe tomatoes 2 cups onions, coarsely chopped 1 cup celery, coarsely chopped 1 cup sweet peppers,...

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...

Food security 101: Part 1

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,...

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...

Canning meat plus how to use your canned meat

By Jackie Clay-Atkinson Although we have a big freezer, I can up most of our meat. We raise beef cattle, turkeys, chickens, and we hunt, so we have a lot of meat. (Besides that, I...

Pumpkin preserves

Recipe of the Week Pumpkin preserves Courtesy of Jackie Clay You'll find this recipe and over 400 more in Backwoods Home Cooking.Click Here Ingredients 4 lbs. pumpkin 2 lemons sugar 1/2 tsp. each, cloves, cinnamon, nutmeg pinch salt Method Mash the pumpkin and lemon meat in...

Indian Pudding

Recipe of the Week Indian Pudding Courtesy of Joanne Marshfeld Ingredients 4 Cups whole Milk 1/2 Cup whole Milk, cold 1/2 Cup yellow Cornmeal 1/2 Cup Maple syrup 1/3 Cup Brown Sugar 1/4 Cup light Molasses 2...

Easy homemade dairy products

By Maggie Howe Photos by John Gibney Issue #137 • September/October, 2012 Queso blanco, sliced and ready for cooking I have a strong interest in cooking and in local foods and I very much enjoy making my own...

Cajun Shrimp Appetizer

Recipe of the Week Cajun Shrimp Appetizer Courtesy of Cahana Mead Ingredients 1 pound extra large shrimp, shelled and deveined 1 tablespoon. lime juice 1/2 teaspoon garlic powder 1/2 teaspoon onion powder 1/4 teaspoon thyme leaves, crushed 1/4 teaspoon...