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...
Food security 101: part 2 — Convenience mixes make life easier
By Rowena Aldridge
Issue #139 • January/February, 2013
Last issue we talked about some things you can do to stretch your food budget and make great use of every bit of food you buy. This article...
Introduction to water bath canning
By Patrice Lewis
Issue #172 • July/August, 2018
Water bath canning is one of only two scientifically-proven methods of preserving food in jars — the other is pressure canning, which will not be covered in this...
Apple-glazed Barbecued Chicken with Spring Vegetables
Recipe of the Week
Apple-glazed Barbecued Chicken with Spring Vegetables
Courtesy of
Erika Sheets
Ingredients
Chicken
1 cup apple juice
4 tablespoons sugar
2 teaspoons molasses
1/2 cup tomato puree
2 tablespoons cider vinegar
2 teaspoon dried thyme, crumbled
1/4 teaspoon hot pepper sauce
1 cut-up whole...
Asparagus Pasta Salad
Recipe of the Week
Asparagus Pasta Salad
Courtesy of
Don Peddleson
Ingredients
12 ounces fresh asparagus, diagonally sliced into 1-inch pieces
12 cherry tomatoes, quartered
1/2 cup pitted ripe olives, sliced
3 tablespoons snipped parsley
1/4 cup wine vinegar
3 tablespoons olive oil
1 clove...
These chocolate treats make great gifts and delicious holiday desserts
By Tanya Kelley
Issue #42 • November/December, 1996
Just in case the world comes to an end, I plan on keeping plenty of chocolate on hand in my food storage. That is, if I can keep...
Make sourdough with wild yeast
By Leah Leach
Issue #151 • January/February, 2015
Those of us who live as self-sufficiently as possible love to forage. From wild greens to wild meat, foraged foods make their way onto our tables as often...
Fail-proof white bread
Recipe of the Week
Fail-proof white bread
Courtesy of
Jackie Clay
You'll find this recipe and over 400 more in Backwoods Home Cooking.Click Here
Ingredients
1 Tbsp. dry yeast
1/2 cup warm water
1/2 tsp. honey
4 cups hot water
3 Tbsp. shortening
1 Tbsp....
Chicken Enchiladas
Recipe of the Week
Chicken Enchiladas
Courtesy of
Ilene Duffy
I learned to make this recipe with my roommates and friends in college. It makes a nice dish when serving company. This takes a while to prepare, but...
Pickled Sweet Green Tomatoes
Recipe of the Week
Pickled Sweet Green Tomatoes
Courtesy of
Jessica Sackmann
Ingredients
16 cups green Tomatoes, sliced ( 10 to 11 lbs.)
2 cups Onions, sliced
¼ cup canning or pickling Salt
4 cups Vinegar (5%)
3 cups brown Sugar
1...
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...
Potato Bread
Recipe of the Week
Potato Bread
Courtesy of
Dolly Wilcox
Ingredients
15 cups whole wheat Flour
1 medium Potato, peeled
2 cups Water
1 teaspoon Salt
1/3 cup white Sugar
1/3 cup Oil OR Shortening
1 tablespoon...
Minestrone-hamburger soup
Recipe of the Week
Minestrone-hamburger soup
Courtesy of
Nathele Graham
You'll find this recipe and over 400 more in Backwoods Home Cooking.Click Here
Ingredients
1 lb. hamburger
1 cup diced onion
1 cup cubed potatoes
1 cup sliced carrots
1/2 cup diced celery
1 cup...
Wonderful wilderness wines
By Linda Gabris
Issue #88 • July/August, 2004
From spring's first delicate blossoms to the last clinging berries of autumn, hobby winemakers can cash in on nature's bounty to rack up an exciting array of distinctive...
