Food and recipes Archives - Backwoods Home Magazine

Making apple pectin

By Kristina Seleshanko Issue #167 • September/October, 2017 One day, as I walked past an apple tree that was naturally thinning its fruit by dropping tiny, baby apples, I thought, “I wish there was something useful...

Cooking with seeds — A surefire way to sow good health into your family’s...

By Linda Gabris Issue #100 • July/August, 2006 Even though it sounds a little seedy, planting an array of tasty seeds in your daily cooking is an economical way to sneak an extra dose...

Cannellini Bean And Mushroom Casserole

Recipe of the Week Cannellini Bean And Mushroom Casserole Courtesy of Wendy Nakken Ingredients 2 cups cooked cannellini beans 1 cup mushrooms, coarsely chopped 2 tablespoons butter, for frying 2 tablespoons butter, cold 1/2 cup sour...

Fermented dill pickles

Recipe of the Week Fermented dill pickles Courtesy of Olivia Miller You'll find this recipe and over 400 more in Backwoods Home Cooking.Click Here Ingredients 50-60 smooth small cucumbers 1 oz. whole mixed spices dill 1 lb. pure salt 1 gallon water 1 pint cider...

7 Mistakes of food storage

By Vicki Tate Issue #55 • January/February, 1999 If you are going to store food, make sure that the food you store is adequate for the need you and your family anticipate. This may not be...

Vegetarian and semi-vegetarian: Healthy meals that satisfy the omnivore

By Richard Blunt Issue #122 • March/April, 2010 Humans are omnivores, which means we can eat just about anything nature has to offer. In fact, research has shown we need to eat a wide variety of...

Chicken with galanga in coconut milk soup

Recipe of the Week Chicken with galanga in coconut milk soup Courtesy of John Silveira This excellent recipe requires a few unusual ingredients. You should be able to find them at any Asian market though, and it...

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...

Growing and Using Cilantro

By Habeeb Salloum Cilantro (also called fresh coriander, Chinese parsley, Mexican parsley, Spanish parsley, and Thai parsley) is one of the oldest herbal condiments known to humankind. It is thought to be the first herb...

Minestrone-hamburger soup

Recipe of the Week Minestrone-hamburger soup Courtesy of Nathele Graham You'll find this recipe and over 400 more in Backwoods Home Cooking.Click Here Ingredients 1 lb. hamburger 1 cup diced onion 1 cup cubed potatoes 1 cup sliced carrots 1/2 cup diced celery 1 cup...

Harvesting the wild: Acorns

By Jackie Clay Issue #79 • January/February, 2003 When I was just a little girl, I used to collect acorns by the boxfull as they fell in the fall. I didn't know why. They just felt...

Wild edibles in delectable dishes

By Rebekah L. Cowell Issue #123 • May/June, 2010 Many of us are surrounded by "free" foods we never think of utilizing. Perhaps you look out on your backyard or meadow, and think G-R-A-S-S! But you...

Liver Fricassee

Recipe of the Week Liver Fricassee Courtesy of Robert Waite Ingredients 1 pound beef liver 3 large or 6 small white onions, peeled and chopped 3 medium green bell peppers, seeded and chopped 1 (14 -16 oz.) can whole tomatoes, drained and...

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...

Nana V’s fire sauce

Recipe of the Week Nana V’s fire sauce Courtesy of Richard Blunt You'll find this recipe and over 400 more in Backwoods Home Cooking.Click Here Ingredients 1 pint homemade pickled chili peppers (See previous recipe.) 1 12 oz. bottle chili sauce...

Thai fried rice

Recipe of the Week Thai fried rice Courtesy of John Silveira You'll find this recipe and over 400 more in Backwoods Home Cooking.Click Here Ingredients 6-8 oz. thinly sliced chicken (shrimp can be used *) 2-1/2 oz. cooking oil 1 egg 4 cups...