Chicken San Francisco
Recipe of the Week
Chicken San Francisco
Courtesy of
Beverly Rossman
Ingredients
1 2 to 2-1/2 lb chicken, cut up to frying size pieces
Grated rind and the juice of 2 medium oranges
1 Tablespoon grated onion
1/2 teaspoon...
Hungarian venison stew
Recipe of the Week
Hungarian venison stew
Courtesy of
Tom R. Kovach
You'll find this recipe and over 400 more in Backwoods Home Cooking.Click Here
Ingredients
1 lb. (or a little more) of chopped venison (ground venison works, too)
3...
Keep the Ice On
By Jeffrey R. Yago, P.E., C.E.M.
Self-Reliance, Fall 2019
When I ask most people why they own or are looking to buy a generator, most will say it is to keep a refrigerator or freezer operating....
Kids in the Kitchen
By Sharon Palmer, RD
Issue #97 • January/February, 2006
The freeway en route to home resembles a parking lot, allowing you plenty of time to add up all of the tasks awaiting you once you walk...
The chicken and the egg
By Habeeb Salloum
Issue #139 • January/February, 2013
One cannot think of our culinary world without chicken or eggs. Chicken is one of the world's most consumed meats and eggs are on the tables of the...
Penne with Provencal eggplant and peppers
Recipe of the Week
Penne with Provencal eggplant and peppers
Courtesy of
Tim and Anna Green
You'll find this recipe and over 400 more in Backwoods Home Cooking.Click Here
Ingredients
2 medium-sized eggplants, unpeeled and cut into 1 inch cubes
1...
Corn cob jelly
Recipe of the Week
Corn cob jelly
Courtesy of
Charles A. Sanders
You'll find this recipe and over 400 more in Backwoods Home Cooking.Click Here
Ingredients
12-14 red corn cobs
6 cups sugar
2 pkg. Sure-Jell
Method
Start by gathering a few dozen red...
More tips and tricks for the kitchen
By Richard Blunt
Issue #62 • March/April, 2000
(This is a follow-up to Richard Blunt's article, Tips and tricks for the kitchen, Issue #60, Nov/Dec. 1999.)
After years of watching my mother prepare thousands of wonderful foods...
Your kitchen pharmacy — How common culinary herbs and spices can help you feel...
By Rebekah L. Cowell
Issue #122 • March/April, 2010
In a perfect world, we would get all the nutrients and medication we needed from the food we ate. However, our diets and the foods available to...
Making dandelions palatable
By John Kallas, Ph.D
Issue #82 • July/August, 2003
We've heard stories about how good dandelions are. What one usually hears from enthusiastic wild food promoters is, "All you need to do is find very young...
Grilled Chicken with Pineapple-Peach Sauce
Recipe of the Week
Grilled Chicken with Pineapple-Peach Sauce
Courtesy of
Laura DeBenedictis
Ingredients
1 lb chicken thighs, skinned
1 cup pineapple juice
1/4 cup peach preserves
Method
Preheat the oven to 400 degrees.
Rinse thechicken and place in a...
A Native American feast
By Jackie Clay
Issue #66 • November/December, 2000
When the holidays roll around, a lot of folks get bored with the "same-old meal." You know, turkey, mashed potatoesthe whole traditional meal. But some adventurous families might...
Lamb and black bean tamale pie
Recipe of the Week
Lamb and black bean tamale pie
Courtesy of
Richard Blunt
You'll find this recipe and over 400 more in Backwoods Home Cooking.Click Here
Ingredients
1-1/2 lb. ground lamb
1 tsp. olive oil
2 cups onion, diced medium
1 large...
Skillet Spanish rice
Recipe of the Week
Skillet Spanish rice
Courtesy of
John Silveira
You'll find this recipe and over 400 more in Backwoods Home Cooking.Click Here
Ingredients
1 lb. lean ground beef
8 oz. sweet Italian sausage
2 small red or green bell peppers,...
Woodstove cooking
By Cindi Myers
Issue #127 • January/February, 2011
If you have a woodstove for heat, take advantage of the fire to cook your dinner for no extra cost and very little effort. The heat of a...
