Food and recipes

Recipe of the Week  Chicken Curry  Courtesy of Martha Winford  Ingredients 2 lbs boneless, skinless chicken, cut to serving size pieces 2/3 cup peanut or vegetable oil 1-1/2 cups coarsely grated onion 2 cups water 1 cup yogurt 1/2 cup heavy cream 1 4 inch...

By Jackie Clay Issue #82 • July/August, 2003 We've all been there; we are striving toward a self-reliant lifestyle, growing, raising, and foraging much of our family's food. After all, we realize that not only does...

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...

Recipe of the Week  Chicken and dumpling stew  Courtesy of Richard Blunt   You'll find this recipe and over 400 more in Backwoods Home Cooking.Click Here Stew Ingredients: 1 cooked, skinned, and boned 5-6 lb. chicken (cut meat into 1/2-inch pieces) 8...

Recipe of the Week  Banana-Apricot Bars  Courtesy of Beverly Rosssman  Ingredients Pastry: 12 ounces pot cheese, sieved 1 pound butter (room temperature) 4 cups flour, sifted 2 teaspoons grated lemon peel 1 teaspoon salt Garnish: Confectioners' sugar 1 one pound can apricot halves, well drained Filling: 1 egg...

Recipe of the Week  Broccoli and Ziti  Courtesy of Oliver Del Signore  Walk into almost any restaurant that claims to serve Italian food and you will likely find on the menu broccoli coupled with some pasta, usually ziti...

By Leah Leach Issue #152 • March/April, 2015 Ingredients Making cheese is one of the easiest and most satisfying tasks that you can accomplish in the homestead kitchen. While there are many wonderful cheeses out there to...

Recipe of the Week  Fiery Frittata  Courtesy of Adam Kingman  As the name suggests, this dish is very spicy. Substitute some or all mild chiles to lower the heat. Ingredients 1/4 cup olive oil 2 large potatoes, diced 1/2 cup chopped...

Recipe of the Week  Pecan Crusted Trout  Courtesy of Louis Maher  Ingredients 6 6-oz. trout fillets 2 beaten eggs 1/2 cup milk 1 cup flour 1/2 tsp. garlic powder 1/2 tsp. salt 1/2 tsp. pepper 1/4 tsp. cayenne pepper 1/2 tsp. dried thyme 1-1/2 cups finely chopped pecans 1/2...

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...

Recipe of the Week  Ruth’s old-fashioned zucchini pickles  Courtesy of Richard Blunt   You'll find this recipe and over 400 more in Backwoods Home Cooking.Click Here Ingredients 7 lbs. zucchini or yellow summer squash 1 large sweet red pepper 4 large white onions 1/3...

Recipe of the Week  Grandma’s persimmon pudding  Courtesy of Charles A. Sanders   You'll find this recipe and over 400 more in Backwoods Home Cooking.Click Here Ingredients 2 cups persimmon pulp 1 cup sugar 2 eggs 2 cups sweet milk 1/2 cup margarine 2 cups flour 2...

Recipe of the Week  Scallop Crunch Appetizer  Courtesy of Larry Fielding  Ingredients 12 large scallops 6 slices bacon, cut in half 6 water chestnuts, sliced in half 12 one-inch pieces green onion 2 tablespoons sherry 1/2 teaspoon sugar 1/2 teaspoon...

By Tom Kovach Issue #59 • September/October, 1999 If you plan to freeze your vegetables, it is a must to blanch most of them. Blanching slows or stops enzyme action which can cause the vegetables to...

By Kevin F. Duffy Issue #43 • January/February, 1997 I can think of no other North American plant that is more useful than the cattail. This wonderful plant is a virtual gold mine of survival utility....

<!-- Cooking with seeds --> By Linda Gabris Issue #100 • July/August, 2006 Even though it sounds a little seedy, planting an array of tasty seeds in your daily cooking is an economical way to sneak an extra dose...