Six Chile Chicken
Recipe of the Week
Six Chile Chicken
Courtesy of
Adam Kingman
A very spicy dish. Substitute milder chiles to lower the heat.
Ingredients
3 pounds chicken pieces
1/2 cup lemon juice
1/2 cup water
2 tablespoons vegetable oil, divided
2 tomatoes, skinned and...
Dill-onion bread
Charles Bryant O’Dooley
Ingredients
1 Tbsp. dry yeast
1/2 cup warm water
1 beaten egg
1/2 cup cottage cheese
1/3 cup finely chopped onion
1 Tbsp. butter
2 cups whole wheat flour
1/3 cup whole bran cereal
1/2 cup wheat germ
1 Tbsp. honey
1 Tbsp....
Red flannel hash
Recipe of the Week
Red flannel hash
Courtesy of
Rodney Merrill
You'll find this recipe and over 400 more in Backwoods Home Cooking.Click Here
Ingredients
2 cups chopped turkey, corned beef, or ham
2 cups diced leftover baked potatoes
1 cup diced...
Nana V’s holiday corn bread
Recipe of the Week
Nana V’s holiday corn bread
Courtesy of
Richard Blunt
You'll find this recipe and over 400 more in Backwoods Home Cooking.Click Here
Ingredients
8 oz. (raw weight) good quality smoked bacon
1 cup grated sharp cheddar cheese
2...
You can become a hardcore forager
By Larry Cywin
Issue #47 • September/October, 1997
Most homesteaders and country dwellers forage a little. It might be hunting for morels in the spring, berries in the summer, or boletes in the fall. Some forage...
Scallop Crunch Appetizer
Recipe of the Week
Scallop Crunch Appetizer
Courtesy of
Larry Fielding
Ingredients
12 large scallops
6 slices bacon, cut in half
6 water chestnuts, sliced in half
12 one-inch pieces green onion
2 tablespoons sherry
1/2 teaspoon sugar
1/2 teaspoon...
Blunt family chili
Recipe of the Week
Blunt family chili
Courtesy of
Richard Blunt
You'll find this recipe and over 400 more in Backwoods Home Cooking.Click Here
Ingredients
6 Tbsp. peanut oil
3 lb. lean ground beef chuck, chili grind
1-1/2 lbs. lean pork,...
Algerian honeyed lamb kebabs
Recipe of the Week
Algerian honeyed lamb kebabs
Courtesy of
Richard Blunt
You'll find this recipe and over 400 more in Backwoods Home Cooking.Click Here
Ingredients
meat:
2 lbs. boned lamb leg cut into 1 inch cubes
marinade:
3 cloves peeled fresh garlic
2...
Lamb Curry with Yogurt
Recipe of the Week
Lamb Curry with Yogurt
Courtesy of
Gail Stromb
Ingredients
4 green chile peppers, chopped
1 tablespoon fresh ginger, minced
2 cloves garlic, minced
1 large onion, minced
2 tablespoons ground coriander
2 teaspoons ground tumeric
1 teaspoon...
Salmon loaf
Recipe of the Week
Salmon loaf
Courtesy of
Ilene Duffy
You'll find this recipe and over 400 more in Backwoods Home Cooking.Click Here
Ingredients
1 large can of salmon, drained
1 egg
1 generous Tbsp. of ketchup
1 tsp. soy sauce
1/2 tsp. Worcestershire...
Indian Pudding
Recipe of the Week
Indian Pudding
Courtesy of
Joanne Marshfeld
Ingredients
4 Cups whole Milk
1/2 Cup whole Milk, cold
1/2 Cup yellow Cornmeal
1/2 Cup Maple syrup
1/3 Cup Brown Sugar
1/4 Cup light Molasses
2...
Humble stew
Recipe of the Week
Humble stew
Courtesy of
Richard Blunt
You'll find this recipe and over 400 more in Backwoods Home Cooking.Click Here
Ingredients
1 cup dried red beans
6 cups plus 8 cups cold water
3 cups fresh beef, chicken, or...
Old-fashioned hot dog pepper relish
Recipe of the Week
Old-fashioned hot dog pepper relish
Courtesy of
Richard Blunt
You'll find this recipe and over 400 more in Backwoods Home Cooking.Click Here
Ingredients
3 cups seeded and coarsely chopped bell peppers (use a mixture of yellow,...
Pickled Sweet Green Tomatoes
Recipe of the Week
Pickled Sweet Green Tomatoes
Courtesy of
Jessica Sackmann
Ingredients
16 cups green Tomatoes, sliced ( 10 to 11 lbs.)
2 cups Onions, sliced
¼ cup canning or pickling Salt
4 cups Vinegar (5%)
3 cups brown Sugar
1...
Country-style Pork Stew
Recipe of the Week
Country-style Pork Stew
Courtesy of
Frances Straight
Ingredients
3/4 pound boneless pork shoulder, trimmed of separable fat
Nonstick cooking spray
1-1/4 cups water
1-1/4 teaspoons instant chicken bouillon granules
1 ...
French Onion Soup
Recipe of the Week
French Onion Soup& Julia Child's Beef Stock
Courtesy of
Richard Blunt
Thirty-some years ago the publisher, Dave Duffy, the food editor, Richard Blunt, and I all lived in or near Boston.
Butch, that’s Richard Blunt,...
