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....
Easy, no-knead bread by Melissa Souza
By Melissa Souza
Issue #156 • November/December, 2015
There is nothing more delicious than homemade bread hot out of the oven.
This no-knead bread costs me about a dollar per loaf to make, and it's so easy...
Crabapple jelly
Recipe of the Week
Crabapple jelly
Courtesy of
Charles A. Sanders
You'll find this recipe and over 400 more in Backwoods Home Cooking.Click Here
Ingredients
3 lbs. crabapples (about 10 cups, cut up)
4 cups water
2 cups sugar
2 Tbsp. lemon juice
1...
Apple slaw
Recipe of the Week
Apple slaw
Courtesy of
Anne Westbrook Dominick
You'll find this recipe and over 400 more in Backwoods Home Cooking.Click Here
Ingredients
4 cups shredded cabbage
2 large apples, cored and diced (not peeled)
1 small onion, minced
2 Tbsp....
The healthy kitchen — Good spoons, knives, and food
By Richard Blunt
Issue #102 • November/December, 2006
Despite being omnivores endowed with the ability to eat nearly everything, we humans are very selective about what we consider acceptable food. A close look at the culinary...
Pot Roast With Spaghetti
Recipe of the Week
Pot Roast With Spaghetti
Courtesy of
Beverly Rossman
Ingredients
3 pounds beef arm or blade pot roast
1 8 ounce can (1 cup) seasoned tomato sauce
1 6 ounce can (2/3 cup) tomato paste
1/2...
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...
Creamy white bean soup with kale
Recipe of the Week
Creamy white bean soup with kale
Courtesy of
Lisa Nourse
You'll find this recipe and over 400 more in Backwoods Home Cooking.Click Here
Ingredients
8 oz. Kielbasa, thinly sliced (or if you like things spicier you...
Creamed Carrot Soup
Recipe of the Week
Creamed Carrot Soup
Courtesy of
Geoff C.
Ingredients
5 tb butter
2 cups onions, coarsely chopped
4 cups carrots, coarsley chopped
4 tablespoons flour
5 cups beef broth
3 cups half-and-half
1 pinch salt
1/4 teaspoon nutmeg
Method
Melt butter in sauce pan. Saute...
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...
Raspberry chocolate torte
Recipe of the Week
Raspberry chocolate torte
Courtesy of
Tanya Kelley
You'll find this recipe and over 400 more in Backwoods Home Cooking.Click Here
Ingredients
Cake:
1 devil’s food cake mix
butter for cake
Filling:
2 cups raspberries or pitted cherries (fresh or...
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...
Fish — This gourmet food is fun to catch, relatively easy to cook, and...
By Richard Blunt
Issue #47 • September/October, 1997
About 70% of the earth's surface is covered with salt water, and 4% of land surface (another 1% of the earth' total surface) is covered with fresh water....
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...
Jo’s Kentucky-fried cole slaw
Recipe of the Week
Jo’s Kentucky-fried cole slaw
Courtesy of
Jo Mason
You'll find this recipe and over 400 more in Backwoods Home Cooking.Click Here
Ingredients
1/2 medium-sized head cabbage
1 small carrot
1/2 bell pepper
1/2 cup mayonnaise
1/4 cup vinegar
1/4 cup sugar
1/2...
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...
