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...
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...
Solar Food Drying
By Marcella Shaffer
Issue #58 • July/August, 1999
The oldest known method of food preservation is drying food using the heat from the sun. Unfortunately it has become the least used as freezers and pressure canners...
Food security 101: part 2 — Convenience mixes make life easier
By Rowena Aldridge
Issue #139 • January/February, 2013
Last issue we talked about some things you can do to stretch your food budget and make great use of every bit of food you buy. This article...
Moroccan mint tea
Recipe of the Week
Moroccan mint tea
Courtesy of
Habeeb Salloum
You'll find this recipe and over 400 more in Backwoods Home Cooking.Click Here
Ingredients
4-1/2 cups boiling water
3 tsp. green tea (if not available, Indian tea may be...
Making Yogurt
By Patrice Lewis
Issue #132 • November/December, 2011
When you get to the point where you're milking your own cow, you'll need to figure out what to do with the excess milk. One of the easiest...
Peloponnesian Pot Roast
Recipe of the Week
Peloponnesian Pot Roast
Courtesy of
Beverly Rossman
This is a fantastic and different pot roast. I usually double the sauce for this roast. We like lots of sauce to put on the...
Boston brown bread
Recipe of the Week
Boston brown bread
Courtesy of
Darlene Campbell
You'll find this recipe and over 400 more in Backwoods Home Cooking.Click Here
Ingredients
1-1/2 cups yellow cornmeal
2 cups all-purpose flour
2 tsp. baking soda
1 tsp. salt
1-1/3 cups milk
1-1/3 cups...
Sweet & Sour Cabbage
Recipe of the Week
Sweet and Sour Cabbage
Courtesy of
Roxanne Milius
Ingredients
1 small onion, sliced
3 tablespoons butter
1 cup water
4 cups red cabbage, shredded
2 tart apples, cored, peeled, and diced
3 tablespoons white vinegar...
My garden — A springboard of food, pleasure, and history
By Habeeb Salloum
Issue #80 • March/April, 2003
"You mean that from this postage-size garden you grow enough vegetables and herbs to last you all year?" my friend asked in disbelief as he watched me plant...
Stuffed Eggplant
Recipe of the Week
Stuffed Eggplant
Courtesy of
Skylar Gillam
Ingredients
4 large eggplants
1/4 cup oil
12 ounces ground pork
12 ounces ground beef
3 egg yolks
1 teaspoon garlic salt
1 teaspoon black pepper
1 tablespoons breadcrumbs,...
Cookies in a jar
By Sharon Palmer, RD
Issue #72 • November/December, 2001
Cookies in a jar are easy to
make and make great gifts.
Christian and Nicholas mix up
a batch of cookies in a jar.
A finished batch of
country oatmeal cookies
Gourmet country...
Apples and sweet potatoes
Anne Westbrook Dominick
Ingredients
3 apples, peeled, cored, and sliced
1 Tbsp. lemon juice
1 1/2 lbs. sweet potatoes, peeled and sliced
1/4 cup apple juice, cider or vinegar
1 Tbsp. melted butter
Method
Mix apples and lemon juice. In a baking...
The real “Q” — Barbecue the way it’s supposed to be
By John DePresca
Photos by Carolyn DePresca
Issue #119 • September/October, 2009
The next time you go to the grocery store or supermarket check out the price of a pound of already prepared barbecue. If you're shocked...
Polish Chicken
Recipe of the Week
Polish Chicken
Ingredients
1 roasting Chicken, cut up, at room temperature
3/4 cup Flour
2 Eggs
1 cup unflavored Breadcrumbs
3 Tbsp. Water
2 cups Sour Cream
5 Tbsp. Butter
Salt and Pepper
Method
Place flour in a bowl and breadbrumbs in...
