Blueberry wine jam
Recipe of the Week
Blueberry wine jam
Courtesy of
Jan Cook
You'll find this recipe and over 400 more in Backwoods Home Cooking.Click Here
Ingredients
1 pkg. (10 oz.) frozen blueberries, unsweetened
4 cups sugar
2 cups berry wine
2 Tbsp. frozen orange...
Blackened Chicken With Guacamole And Black Beans
Recipe of the Week
Blackened Chicken With Guacamole And Black Beans
Courtesy of
Marty Robertson
Ingredients
Blackened Chicken
4 chicken breasts, boneless, skinless
2 ounces butter, melted
1 teaspoon salt
1 tablespoon paprika
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon dried thyme
1/2...
Canning game meat
By Linda Gabris
Issue #166 • July/August, 2017
Attempting to can meat (or any other low acid food, for that matter) without the use of a pressure canner is every bit as foolhardy as arming up...
Lentil and meat stew
Recipe of the Week
Lentil and meat stew
Courtesy of
Habeeb Salloum
You'll find this recipe and over 400 more in Backwoods Home Cooking.Click Here
Ingredients
4 Tbsp. butter
1/2 lb. beef, cut into 1/2-inch cubes
2 medium onions, chopped
4 cloves garlic,...
Raspberry Pears with Chocolate Sauce
Recipe of the Week
Raspberry Pears with Chocolate Sauce
Courtesy of
Lyle Staple
Ingredients
2 cups cranberry/raspberry juice
1/2 cup port wine (optional)
1/2 cup raspberry syrup (use 1 cup if port wine is omitted)
3 2" x 1" strips...
Ribeye Steak with Chianti Sauce
Recipe of the Week
Ribeye Steak with Chianti Sauce
Courtesy of
Ellen Lancer
Ingredients
4 boneless ribeye steaks
2 Tablespoons peanut oil
Salt and pepper
1 Cup Chianti
1/2 Cup beef stock
1 Tablespoon balsamic vinegar
1 Tablespoon shallots,...
Pita bread
Recipe of the Week
Pita bread
Courtesy of
Richard Blunt
You'll find this recipe and over 400 more in Backwoods Home Cooking.Click Here
Ingredients
1 pkg. active dry yeast
1/2 tsp. granulated sugar
1 cup warm water (110°-115°)
4 Tbsp. extra virgin olive...
Lemons: the versatile fruit
By Sharon Palmer, RD
Issue #100 • July/August, 2006
The clean, pure lemon has gotten a bad rap. It has become a metaphor for getting a dud. But the lowly lemon is probably one of the...
Herbed cheese
Recipe of the Week
Herbed cheese
Courtesy of
Kristen Rogers
You'll find this recipe and over 400 more in Backwoods Home Cooking.Click Here
Ingredients
6 oz. cream cheese
1/2 tsp. minced garlic
1 tsp. tarragon vinegar
4 tsp. milk
1/2 tsp. ground pepper
4 tsp....
Lenie in the kitchen: Pumpkin sweet bread with walnuts
By Ilene Duffy
It seems to be the simple things I’m missing most during this pandemic when many of us are spending a lot of time at home. With the virus surging in various parts...
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,...
Here are some simple tips on how to store apples for a long, long...
By Don Fallick
Issue #41 •September/October, 1996
Almost any kind of apple will keep for three or four months, or even longer, if stored properly. It's cheap and easy to do. All you need is newspaper,...
Cooking from long-term food storage
By Jackie Clay
Issue #55 • January/February, 1999
All self-reliant families know they should have at least a year's worth of food and essential supplies stored up in a large pantry. Unfortunately, actually eating from long-term...
The incredible cattail — The super Wal-Mart of the swamp
By Kevin F. Duffy
Issue #43 • January/February, 1997
I can think of no other North American plant that is more useful than the cattail. This wonderful plant is a virtual gold mine of survival utility....
Duck with Mushrooms
Recipe of the Week
Duck with Mushrooms
Courtesy of
Sharon Selvig
Ingredients
2 ducks, cut in pieces
1 clove garlic, minced
1/8 teaspoon thyme
4 ounces ham, in 1/4" cubes
1 teaspoon fresh parsley, chopped
1/2 pound mushrooms, sliced thick...
