Healthy holiday munchies — Guaranteed to take the sneak out of snacking
By Linda Gabris
Issue #102 • November/December, 2006
For many folks, holidays are the hardest time of the year to stick with sensible eating habits since seasonal entertaining revolves around so many traditional offerings of sweet...
Coconut Rice Pudding
Recipe of the Week
Coconut Rice Pudding
Courtesy of
Letty Morris
Ingredients
2 cups Coconut Milk
1 cup short grain Rice
1 cup Milk
1/4 cup Sugar
4 Tbsp. Butter
1 piece rind from 1/4 Lime
Method
In a bowl, mix the rice with the coconut...
Modify your oven to bake great bread
By Emily Buehler
Issue #102 • November/December, 2006
Making bread at home is a long process—kneading the dough, waiting while it rises, shaping it into a loaf, and then waiting while it rises again. But in...
Irish coffee
Recipe of the Week
Irish coffee
Courtesy of
Ivan Brown
Thanks to Ivan for this recipe, which we present here as it was submitted, with just a few formatting changes for the web site.
St Patrick's Day is just...
Grouse Hunting — The Ultimate Joy of Autumn
By Linda Gabris
Issue #83 • September/October, 2003
Nothing instills such excitement or makes my heart flutter louder than the sudden whir of a flushed out grouse. No matter how many times I've heard it, the...
Canning Steelhead and Tuna
By Lisa Nourse
Issue #177 • July/August/September, 2019
Any medical professional will tell you that adding fish oil to your diet has incredible benefits. Oily fish is rich in omega-3 fatty acids which provide many health...
Czarist Chicken Salad
Recipe of the Week
Czarist Chicken Salad
Courtesy of
Frannie Burdette
Ingredients
4 chicken breast halves (about 1-1/2 pounds)
4 small red potatoes, boiled, peeled, sliced
1/2 cup coarsely chopped deli-style dill pickle
1 onion quartered, divided
1 rib celery,...
Black Beans & Rice
Recipe of the Week
Black Beans & Rice
Courtesy of
Betty Marx
It won't be exactly the same, but you can save a considerable amount of time by using canned black beans.
Ingredients
1 lb. dried Black Beans (3 cups),...
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...
Middle Eastern breads
By Habeeb Salloum
Issue #135 • May/June, 2012
Arabs, the majority people in the Middle East, eat bread with every meal. In tradition and in daily life, bread is held to be a divine gift from...
These salads are hearty dishes
By Jennifer Stein Barker
Issue #43 • January/February, 1997
When most people think of a salad, they first think of lettuce or fruit, but a salad may also be made of vegetables or fruit, combined with...
Sweet Pickles
Recipe of the Week
Sweet Pickles
Courtesy of
Kathy Myers
(Dave's mother-in-law)
My mother has made these sweet pickles ever since I can remember. They were always on a relish tray for special family gatherings. After marrying Dave, he...
Fermented dill pickles
Recipe of the Week
Fermented dill pickles
Courtesy of
Olivia Miller
You'll find this recipe and over 400 more in Backwoods Home Cooking.Click Here
Ingredients
50-60 smooth small cucumbers
1 oz. whole mixed spices
dill
1 lb. pure salt
1 gallon water
1 pint cider...
Avoiding common canning mistakes
By Jackie Clay-Atkinson
Issue #142 • July/August, 2013
Canning has been an important part of my life since I was a young girl helping my mother and grandmother can in our Detroit basement. I loved the...
