Food and recipes Archives - Backwoods Home Magazine

American food — It’s as varied as the melting pot

By Richard Blunt Issue #30 • November/December, 1994 Oftentimes, I stop and wonder what people ate in the early days of this country. We cooks do that sometimes. And it's at times like this that I...

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...

Hamburger soup

Recipe of the Week Hamburger soup Courtesy of Darlene Campbell You'll find this recipe and over 400 more in Backwoods Home Cooking.Click Here Ingredients 1 lb. ground beef 4 carrots, cut in 2-inch chunks 3 potatoes, quartered 1 onion, chopped 1/2 bell pepper, sliced 1...

Spider rice casserole

Recipe of the Week Spider rice casserole Courtesy of Richard Blunt You'll find this recipe and over 400 more in Backwoods Home Cooking.Click Here Special Equipment: 1 5-qt. or larger cast iron Dutch oven Ingredients 6 skinless chicken thighs 1/2 tsp....

Duane’s shrimp dip

Recipe of the Week Duanes shrimp dip Courtesy of Lisa Nourse You'll find this recipe and over 400 more in Backwoods Home Cooking.Click Here Ingredients 1 can cream of mushroom soup 1 block cream cheese 1 cup mayonnaise 1-1/2 cups celery, chopped fine 1...

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...

Pizza Casserole

Recipe of the Week Pizza Casserole Courtesy of Michael Pirazi Ingredients 1-1/2 pounds Italian sausage 1/2 cup chopped onion 1/4 cup chopped green olives 1 cup sliced mushrooms 1 teaspoon salt 1/4 teaspoon oregano 1/4 teaspoon pepper 12 ounces thin egg noodles 2-1/2 cups (20 ounces) pizza...

Baby bok choy with tofu

Recipe of the Week Baby bok choy with tofu Courtesy of Leland Edward Stone You'll find this recipe and over 400 more in Backwoods Home Cooking.Click Here Ingredients 3 cups baby bok choy, cut in half lengthwise or veggies of...

Canning chickens for the pantry

By Samantha Biggers Issue #135 • May/June, 2012 For the past three years my husband and I have raised Cornish Cross broilers in chicken tractors on our farm in western North Carolina. This past year we...

Pita bread

Recipe of the Week Pita bread Courtesy of Richard Blunt You'll find this recipe and over 400 more in Backwoods Home Cooking.Click Here Ingredients 1 pkg. active dry yeast 1/2 tsp. granulated sugar 1 cup warm water (110°-115°) 4 Tbsp. extra virgin olive...

Ribeye Steak with Chianti Sauce

Recipe of the Week Ribeye Steak with Chianti Sauce Courtesy of Ellen Lancer Ingredients 4 boneless ribeye steaks 2 Tablespoons peanut oil Salt and pepper 1 Cup Chianti 1/2 Cup beef stock 1 Tablespoon balsamic vinegar 1 Tablespoon shallots,...

Black & Blue Mango Pie

Recipe of the Week Black & Blue Mango Pie Courtesy of Carole Walter Ingredients 1 small recipe flaky pie pastry 2 large or 3 medium mangoes 2 cups (1 pint) fresh blueberries 1-1/2 cups (6-ounce basket) fresh blackberries 2/3 cup sugar 3 tablespoons cornstarch 2...