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...
Apple Coffee Cake
Recipe of the Week
Apple Coffee Cake
Courtesy of
Beverly Rossman
This is an old family recipe. I can remember my dad, Robert Werner, getting up in the middle of the night in his pajamas to put...
Pheasant and dumplings
Recipe of the Week
Pheasant and dumplings
Courtesy of
Jackie Clay
You'll find this recipe and over 400 more in Backwoods Home Cooking.Click Here
Ingredients
1 pheasant (or equivalent other bird)
2 Tbsp. butter
2 Tbsp. flour
2 cups broth from cooking
1/2 pint...
Puerto Rican Rice With Pork
Recipe of the Week
Puerto Rican Rice With Pork
Courtesy of
Susan DiBracco
Ingredients
1 pound boneless pork loin
1 large onion, minced
1/2 cup green bell pepper, diced
2 large cloves garlic, minced
30 pimiento-stuffed green olives
2 cups long-grain white...
Traditional trail foods — Transportable calories
By Brad Rohdenburg
Issue #81 • May/June, 2003
Napoleon said that an army marches on its stomach. Frederick the Great defined an army as a group of men who demanded daily feeding. One can imagine the...
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...
Lemon-Tarragon Veal
Recipe of the Week
Lemon-Tarragon Veal
Courtesy of
Lynzi Porter
Ingredients
1 to 1 1/2 pounds veal scallops, pounded to flatten
flour
2 tablespoons olive oil
4 tablespoons butter
2 teaspoons lemon zest
3 tablespoons fresh lemon juice
6...
Comfort foods of Ireland – hearty recipes from Grandma’s old file box
By Linda Gabris
I take a lot of pleasure indulging in cuisines from around the world. One country that holds a special place in my heart is Ireland because my grandmother had Irish roots. Some...
Bacon-Avocado Potato Salad
Recipe of the Week
Bacon-Avocado Potato Salad
Courtesy of
Mavis Linder
Ingredients
6 medium boiling potatoes
2 avocados, cubed
8 slices bacon
1/2 cup chopped onions, chopped
1 tablespoon fresh lime juice
1/2 cup white wine
1/4 cup...
Here are some cucumber pickles to make at home
By Olivia Miller
Issue #41 • September/October, 1996
Preserving produce by "pickling" is one of the oldest and most delightful ways to save your summer harvst for your winter table. The word "pickle" applies to any...
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...
Make your own nut butters
By Sylvia Gist
Issue #96 • November/December, 2005
When almond butter replaced peanut butter in my diet (on doctor's orders), I discovered I really liked the almond better. And it opened my eyes to the world...
Feeding large families without breaking the bank
By Jackie Clay
Issue #116 • March/April, 2009
Many of us have been there; for unforeseen reasons, suddenly we have a lot more people to cook for. With the economy melting down, jobs ending, and the...
Cheddar Breakfast Pizza
Recipe of the Week
Cheddar Breakfast Pizza
Courtesy of
Martin Rimmele
Ingredients
1 package (15 ounces) refrigerated pie crust
1 cup ricotta cheese
6 slices bacon, cooked, drained and crumbled
1-1/4 cups apple pie filling...
Shiitake mushrooms
By Linda Gabris
Issue #96 • November/December, 2005
There's a familiar old saying about mushrooms making meals marvelous but when it comes to the delectable shiitake, here's a pick that goes way beyond the call of...
