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,...

Canning game meat

By Linda Gabris Issue #166 • July/August, 2017 Attempting to can meat (or any other low acid food, for that matter) without the use of a pressure canner is every bit as foolhardy as arming up...

Salmon candy and pickles — Two unique ways to enjoy your next catch

By Linda Gabris Issue #93 • May/June, 2005 Salmon is always a treat, but if you want to try something different, how about making pickles and candy out of the next fish that lands in your...

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...

Veal Goulash

Recipe of the Week  Veal Goulash  Courtesy of Steven Burns  Ingredients 2 lb. Veal leg 1 lb. fine egg noodles 3 Roma Tomatoes 3 large Onions 1 green Bell Pepper 1 oz. Capers (with liquid) 4 Tbsp. Butter 1 Tbsp. Paprika 1 cup Sour Cream Salt & Pepper...

Persimmon cookies

Recipe of the Week  Persimmon cookies  Courtesy of Charles A. Sanders   You'll find this recipe and over 400 more in Backwoods Home Cooking.Click Here Ingredients 1 cup persimmon pulp 3/4 cup shortening 1 cup sugar 1 egg 1 tsp. baking soda 2 cups flour 1 tsp....

Old-fashioned meat pie casserole

Recipe of the Week  Old-fashioned meat pie casserole  Courtesy of Richard Blunt   You'll find this recipe and over 400 more in Backwoods Home Cooking.Click Here Ingredients 1 4-5 lb. roasting chicken or stewing hen 2 cups low fat, low salt canned chicken...

Chicken Saltimbocca with Escarole

Recipe of the Week  Chicken Saltimbocca with Escarole  Courtesy of Mary Osterlind  Ingredients 1 pound escarole greens, chopped 4 (6-ounce) boneless, skinless chicken breasts salt to taste pepper to taste 2 tablespoons finely chopped fresh sage 4 slices of prosciutto, thinly sliced 2 tablespoons...

Ashe Torsh

Recipe of the Week  Ashe Torsh  Courtesy of Callie Musa  Ingredients Meatballs: 1/2 pound ground beef 2 tablespoons grated onion 1/4 teaspoon cinnamon 1/4 teaspoon pepper 1/2 teaspoon salt Soup: 8 cups water...

Huckleberries purple gold

By Laura Roady Issue #136 • July/August, 2012 A carpet of purple berries blankets the vibrant green bushes on the hillside in front of me. I've stumbled on a jackpot of purple gold: huckleberries. All I...

Pear honey

Recipe of the Week  Pear honey  Courtesy of Alice Brantley Yeager   You'll find this recipe and over 400 more in Backwoods Home Cooking.Click Here Ingredients 1 qt. of ground Kieffer pears (peel and core before grinding) 3 cups sugar juice of...

Dandelion recipes

By Tom and Joanne O’Toole Issue #82 • July/August, 2003 For dandelion gourmets there are many ways to prepare this amazing weed, and to include it in soups, salads, main courses, desserts, and wine. Here are a...

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...

Elissaburgettes

Recipe of the Week  Elissaburgettes  Courtesy of Jan Cook   You'll find this recipe and over 400 more in Backwoods Home Cooking.Click Here Ingredients 1 can buttermilk biscuits 1 lb. hamburger 1 medium onion, chopped 1/4 cup ketchup 1/8-1/4 cup mustard 1 cup shredded cheddar cheese Method Grease...

Cracklin’s — An irresistible snack that you can’t stop sneakin’

By Linda Gabris Issue #79 • January/February, 2003 When I was a girl growing up in the backwoods, one of my favorite times of the year was autumn when grandpa would butcher a pig to put...

Apple and berry pies

By Ilene Duffy Issue #118 • July/August, 2009 Go to your room!" bellows our friend, John Silveira. He is kidding of course. I mean, how mad can somebody really be when they're eating your homemade pie...