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...
Uncooked Peanut-butter Candy
Recipe of the Week
Uncooked Peanut-butter Candy
Courtesy of
Ruth Dasche
Ingredients
1/2 cup smooth or crunchy peanut butter
1/2 cup honey (any kind you like)
3/4 to 1 cup powdered milk
Method
Using a 1 quart or larger bowl, add...
The healthy kitchen — Good spoons, knives, and food
By Richard Blunt
Issue #102 • November/December, 2006
Despite being omnivores endowed with the ability to eat nearly everything, we humans are very selective about what we consider acceptable food. A close look at the culinary...
Spicy Beef and Peppers
Recipe of the Week
Spicy Beef and Peppers
Courtesy of
Yvonne Melillo
Ingredients
2 lb sirloin steak, cut in 1/2 inch strips
2 bell peppers, cut in strips
2 cups chopped onion
6 green chiles, skinned, seeded, chopped
2 teaspoons fresh...
Betty’s Bread Pudding with Whiskey Sauce
Recipe of the Week
Betty's Bread Pudding with Whiskey Sauce
Courtesy of
Elizabeth Ann Forman
Ingredients
Bread Pudding:
3-1/2 cups milk
20 slices stale or dried bread, broken into cubes
1 cup raisins, soaked in rum
1 can apple pie filling
1/2 cup butter
1-1/4...
Baby bok choy with tofu
Recipe of the Week
Baby bok choy with tofu
Courtesy of
Leland Edward Stone
You'll find this recipe and over 400 more in Backwoods Home Cooking.Click Here
Ingredients
3 cups baby bok choy, cut in half lengthwise or veggies of...
Dehydrating eggs at home
By Patrice Lewis
Issue #156 • November/December, 2015
Here's a trivia question for you: What do you do when your chickens are laying gangbusters and you have no less than 10 dozen eggs in the fridge,...
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...
Bologna sandwiches and roasted rabbit
By Habeeb Salloum
Issue #61 • January/February, 2000
"I don't know what I'm going to do with all this bologna!" My mother was speaking to herself as she tried to find room for two huge bologna...
Vegetable Scramble
Recipe of the Week
Vegetable Scramble
Courtesy of
Mattie Silverman
Ingredients
8 ounces tiny new red potatoes
4 to 8 ounces asparagus spears, chopped
1/2 red bell pepper, chopped
1/2 small onion, chopped
6 egg whites
3 whole eggs
1...
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...
Orange honey pudding
Recipe of the Week
Orange honey pudding
Courtesy of
Sharon Freeman
You'll find this recipe and over 400 more in Backwoods Home Cooking.Click Here
Ingredients
3 Tbsp. cornstarch
1/2 cup honey
1 1/2 cups water
1 tsp. butter
1/8-1/4 tsp. salt
1/2 cup yogurt
3 Tbsp....
Old World apple chutney
Recipe of the Week
Old World apple chutney
Courtesy of
Richard Blunt
You'll find this recipe and over 400 more in Backwoods Home Cooking.Click Here
Ingredients
40 oz. cider vinegar
1-1/2 lbs. brown sugar
1-1/2 tsp. kosher salt
1 Tbsp. ground ginger
2 tsp....
Root vegetable casserole
Recipe of the Week
Root vegetable casserole
Courtesy of
Richard Blunt
You'll find this recipe and over 400 more in Backwoods Home Cooking.Click Here
Ingredients
2 cups medium parsnips (peeled and diced medium)
1-1/2 cups medium carrots (peeled and diced medium)...
Bean Salad With Fresh Herbs
Recipe of the Week
Bean Salad With Fresh Herbs
Courtesy of
Alicia Abbott
Ingredients
1/2 pound string beans
2-1/2 cups cooked or canned navy beans
1 medium pickling cucumber, thinly sliced
1 small red bell pepper, finely diced
2 tablespoons...
