How to can chopped garlic
By Patrice Lewis
Issue #173 • September/October, 2018
Before we had our garden established, I routinely purchased chopped garlic at the grocery store. Why? Because it was easier to scoop a tablespoon of chopped garlic out...
Greens and rhubarb are spring tonics
By Jennifer Stein Barker
Issue #45 • May/June, 1997
Rhubarb and greens are classic spring tonics. The reason for this is that they are among the first things to grow to a usable size in springtime,...
Fig preserves
Recipe of the Week
Fig preserves
Courtesy of
Alice Brantley Yeager
You'll find this recipe and over 400 more in Backwoods Home Cooking.Click Here
Ingredients
1 lb. small figs (Brown Turkey, Celeste, etc.)
3/4 lb. sugar
juice of 1/2 lemon (optional)
1/2 lemon...
Tahini — A health food par-excellence
By Habeeb Salloum
Issue #89 • September/October, 2004
Since time immemorial tahini has been a choice food in the countries which edge the eastern Mediterranean. The product of hulled and crushed sesame seeds, this delectable, nourishing,...
Fried tuna patties
Recipe of the Week
Fried tuna patties
Courtesy of
Jackie Clay
You'll find this recipe and over 400 more in Backwoods Home Cooking.Click Here
Ingredients
2 cans light tuna, drained
1 cup crushed dried bread crumbs
1/4...
Modify your oven to bake great bread
By Emily Buehler
Issue #102 • November/December, 2006
Making bread at home is a long process—kneading the dough, waiting while it rises, shaping it into a loaf, and then waiting while it rises again. But in...
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....
Hunting, processing, and serving black bear
By Linda Gabris
Issue #162 • November/December, 2016
Bear was a popular meat in our house when I was growing up in the rural woods. Black bear was Grandpa's favorite big game animal to hunt and...
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...
Tetsukabuto squash pie
Recipe of the Week
Tetsukabuto squash pie
Courtesy of
Alice Brantley Yeager
You'll find this recipe and over 400 more in Backwoods Home Cooking.Click Here
Ingredients
1 9-inch unbaked pie shell
2 cups mashed or pureed cooked pulp of Tetsukabuto squash
1/2...
Tomato and basil sauce
Recipe of the Week
Tomato and basil sauce
Courtesy of
Richard Blunt
You'll find this recipe and over 400 more in Backwoods Home Cooking.Click Here
Ingredients
1 clove of garlic
1 small onion
4 fresh basil leaves or 2 dried leaves
4 Tbsp....
Make elderberry syrup for flu season
By Karen M. House
Issue #169 • January/February, 2018
Elderberry (Sambucus nigra) has been a traditional influenza remedy for hundreds of years. I first learned about using elderberry syrup as a flu treatment a few years...
Peanut Soup
Recipe of the Week
Peanut Soup
Courtesy of
Marylin Dede
Ingredients
3 cups Chicken Broth or Stock
1 cup Peanut Butter, natural & unsweetened**
1 small Onion, minced
1 small sweet green Pepper, minced
1 clove Garlic, crushed and minced...
Here are some tasty ways to use those end-of-season green tomatoes
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....
Ginger beer
Recipe of the Week
Ginger beer
Courtesy of
Jackie Clay
You'll find this recipe and over 400 more in Backwoods Home Cooking.Click Here
Ingredients
4 oz. dried ginger root
1 gallon water
juice from...
Bread pudding
Recipe of the Week
Bread pudding
Courtesy of
Marjorie Burris
You'll find this recipe and over 400 more in Backwoods Home Cooking.Click Here
Ingredients
2 cups cubed dry bread
4 cups milk, scalded
1 Tbsp. butter
1/4 tsp. salt
3/4...
