Food and recipes

Richard Blunt Ingredients 1 5-6 lb. stewing hen or roasting chicken 6 qts. cold water 2 medium onions, peeled and cut into quarters 1 celery rib with leaves attached 1 whole carrot 2 bay leaves 8 whole black peppercorns 3 whole cloves 1 piece...

Recipe of the Week  Grilled Steak with Olive-Blue Cheese Sauce  Courtesy of Gail Chen  Ingredients 4 6-ounce beef tenderloin steaks, cut 1-1/4-inches thick 1 cup canned beef broth 1/2 cup thinly sliced shallots (or chopped onion) 1/2 cup sliced black...

Recipe of the Week  Artichoke Omelet Appetizer  Courtesy of Patti LaBeck  Ingredients 2 jars marinated artichoke hearts 8 ounces sharp Cheddar cheese, grated 4 eggs, beaten slightly 1 small onion, chopped 1/4 cup Italian flavored bread crumbs 1/4 teaspoon salt 1/8 teaspoon white pepper 1 teaspoon...

By James Kash Issue #148 • July/August, 2014 Tomatoes are the backbone for the homestead garden and pantry. These succulent fruits are great on quick sandwiches, mixed in a pasta salad, or (my personal favorite) sliced...

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...

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....

By Marjorie Burris Issue #41 • September/October, 1996 That gentle nip in the autumn air feels pleasant to your cheeks, but it also means that one more tomato season is about to come to an end....

Recipe of the Week  Eggplant salad  Courtesy of Habeeb Salloum   You'll find this recipe and over 400 more in Backwoods Home Cooking.Click Here Ingredients 1 large eggplant (about 2 lbs.) oil for frying 4 cloves garlic, crushed 1 small hot pepper, very finely...

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,...

By Linda Gabris Issue #95 • September/October, 2005 While most folks in my neck of the woods are busy barbecuing during the last leg of summer, my thoughts are wistfully drifting to autumn and the brand...

Recipe of the Week  Sweet Potato-Pecan Pie  Courtesy of Beverly Rossman  Ingredients 9-in. unbaked pie shell 1 cup pecan halves First Layer 1 cup mashed sweet potatoes 1/4 cup brown sugar 2 tablespoons sugar 1 egg, beaten 1 tablespoon heavy...

By Randy Neumann Issue #130 • July/August, 2011 It is hard to find someone who doesn't like beef jerky. Or teriyaki jerky. Or turkey jerky. And I've had some Hawaiian pork jerky that was out of...

Recipe of the Week  Layered Casserole & Pea Salad  Courtesy of Nathele Graham  Ingredients 1 cup uncooked rice 1 can (15 oz) tomato sauce Enough water to combine with tomato sauce to equal 2 cups 1 can corn, drained 1 can green beans,...

By Linda Gabris Issue #91 • January/February, 2005 The zesty creations called rollmops (those mouthwatering appetizers that you buy in jars at the supermarket or by bulk in a deli) have deep European roots, but there's...

Recipe of the Week  Succulent venison stew  Courtesy of Edith Helmich   You'll find this recipe and over 400 more in Backwoods Home Cooking.Click Here Ingredients 3-4 lbs. fat-trimmed venison, cut into 2-inch cubes Marinade: 2 thinly sliced onions 1 thinly sliced carrot 2 stalks...

Recipe of the Week  Dishpan cookies  Courtesy of Darlene Campbell   You'll find this recipe and over 400 more in Backwoods Home Cooking.Click Here Ingredients 4 cups all-purpose flour 2 tsp. soda 1 tsp. salt 2 cups brown sugar 2 cups granulated sugar 2 cups oil 4...