Food and recipes

Recipe of the Week  Banana-Apricot Bars  Courtesy of Beverly Rosssman  Ingredients Pastry: 12 ounces pot cheese, sieved 1 pound butter (room temperature) 4 cups flour, sifted 2 teaspoons grated lemon peel 1 teaspoon salt Garnish: Confectioners' sugar 1 one pound can apricot halves, well drained Filling: 1 egg...

By Lucy Shober Issue #30 • November/December, 1994 Click on pictures for printable, full-sized versions to color. When I was a little girl, I used to visit my grandfather's home town in Edgecombe County, North Carolina. He...

Recipe of the Week  Green Shrimp Soup  Courtesy of Larry Elderson  Ingredients 1 medium Onion, chopped fine 1 large Carrot, chopped fine 1-1/2 teaspoons Butter 3 cups beef broth, hot 1 Tablespoon fresh Savory, chopped fine 1 teaspoon Tarragon, chopped fine 1 pound Peas, cooked 5...

Recipe of the Week  Hoppin’ John with fresh asparagus beans  Courtesy of Alice Brantley Yeager   You'll find this recipe and over 400 more in Backwoods Home Cooking.Click Here Ingredients 1 cup uncooked rice (not instant) 1 lb. pork sausage broken into...

Recipe of the Week  Black beans and rice  Courtesy of Tom Barth   You'll find this recipe and over 400 more in Backwoods Home Cooking.Click Here Ingredients 1 lb. black beans, rinsed and sorted 2 Tbsp. margarine 2 onions, coarsely chopped 3-4 bay leaves 3...

Recipe of the Week  Baked Spaghetti  Courtesy of Beverly Rossman  Ingredients 8 ounces thin spaghetti 28 ounces Stewed tomatoes, undrained 1 pound bacon 3 links Italian sausage, meat removed from casings 1 Onion, chopped 4 ounces cheddar cheese, grated Grated Parmesan cheese for...

Recipe of the Week  Hamburger soup  Courtesy of Darlene Campbell   You'll find this recipe and over 400 more in Backwoods Home Cooking.Click Here Ingredients 1 lb. ground beef 4 carrots, cut in 2-inch chunks 3 potatoes, quartered 1 onion, chopped 1/2 bell pepper, sliced 1...

By Linda Gabris When I was growing up in the rural woods, Grandpa and I did a lot of fishing from spring through fall so fresh catch was always on the menu. But come winter...

By Kristina Seleshanko Issue #172 • July/August, 2018 Kombucha is an ancient drink that’s recently enjoyed a revival because it’s a fizzy and healthy alternative to soda pop. Despite urban myths, it contains only trace amounts...

Recipe of the Week  Coconut Rice Pudding  Courtesy of Letty Morris  Ingredients 2 cups Coconut Milk 1 cup short grain Rice 1 cup Milk 1/4 cup Sugar 4 Tbsp. Butter 1 piece rind from 1/4 Lime Method In a bowl, mix the rice with the coconut...

Recipe of the Week  Black Bean and Avocado Dip  Courtesy of Lilly Brunner  Ingredients 2 cups cooked Black Beans (or use canned) 1 medium ripe Avocado 1 small Chile Pepper, minced fine 1 small clove Garlic, minced fine 2 Tbsp. Tomato juice 2 Tbsp....

Recipe of the Week  Venison Stew  Courtesy of Jamie Flanders  Ingredients 2 pounds venison, cubed 6 medium potatoes, cubed 3 large carrots, chopped 24 ounces canned chopped tomatoes 12 ounces tomato paste 2 stalks celery, chopped 1/4 cup chicken stock 2 large hot peppers, sliced thin 1...

By Richard Blunt Issue #122 • March/April, 2010 Humans are omnivores, which means we can eat just about anything nature has to offer. In fact, research has shown we need to eat a wide variety of...

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...

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...

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...