Dollar Store to the Rescue

By Jeffrey R. Yago, P.E. Summer 2019, Self-Reliance I have talked with emergency responders who have traveled all over the country to volunteer their rescue efforts at disasters like the recent flooding in Texas. While much...

Duck with Mushrooms

Recipe of the Week  Duck with Mushrooms  Courtesy of Sharon Selvig  Ingredients 2 ducks, cut in pieces 1 clove garlic, minced 1/8 teaspoon thyme 4 ounces ham, in 1/4" cubes 1 teaspoon fresh parsley, chopped 1/2 pound mushrooms, sliced thick...

Caribbean Barbecued Pork Steaks

Recipe of the Week  Caribbean Barbecued Pork Steaks  Courtesy of Willy Borsheim  Ingredients 1 1/2 pounds boneless pork chops/steaks, about 1/2-inch thick 1 large red onion, sliced 3/4 cup fresh lime juice 1 teaspoon salt 1/2 teaspoon cayenne pepper Method Lay pork in a glass...

Apple barbeque sauce

Recipe of the Week  Apple barbeque sauce  Courtesy of Richard Blunt   You'll find this recipe and over 400 more in Backwoods Home Cooking.Click Here Ingredients 6 Tbsp. vegetable oil 2 cups onions, chopped fine 1 cup celery, chopped fine 3 Tbsp. fresh ginger,...

Tasty uses for garden and wild edibles

By Alice B. Yeager Issue #89 • September/October, 2004 The old saying "Waste not, want not" could be applied to almost anyone's producing garden. From fruit to vegetables, there is always the possibility of waste when...

Basic biscotti cookie

Recipe of the Week  Basic biscotti cookie  Courtesy of Richard Blunt   You'll find this recipe and over 400 more in Backwoods Home Cooking.Click Here Ingredients for egg wash: 1 egg 2 Tbsp. milk Ingredients for cookies: 1/4 cup unsalted butter 1/2 cup sugar-divided 1 tsp....

Glazed carrots with peas and onions

Recipe of the Week  Glazed carrots with peas and onions  Courtesy of Richard Blunt   You'll find this recipe and over 400 more in Backwoods Home Cooking.Click Here Ingredients 1-1/2 lbs. sliced fresh carrots 1-1/2 cups chicken or beef broth 6 Tbsp. butter 1/2...

Cool dishes for formal summer dining

By Linda Gabris Issue #94 • July/August, 2005 If you're an upland hunter who enjoys showing off your birds in gourmet fashion, here is a supreme main course creation that will earn the highest praise. There...

My garden — A springboard of food, pleasure, and history

By Habeeb Salloum Issue #80 • March/April, 2003 "You mean that from this postage-size garden you grow enough vegetables and herbs to last you all year?" my friend asked in disbelief as he watched me plant...

Persimmon bread

Recipe of the Week  Persimmon bread  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 2 cups flour 1/2 tsp. baking soda 1/2 tsp. salt 2 tsp. baking powder 1 tsp....

Artichoke-Spinach Casserole

Recipe of the Week  Artichoke-Spinach Casserole  Courtesy of Fran Chiodo  Ingredients: 2 eggs (beaten) 3/4 cup mayo, divided Two 10 ounce packages frozen chopped spinach (thawed and drained) 14 oz canned artichoke hearts (drained and quartered) 1/2 cup sour cream 1/4 cup grated cheese 6...

Chocolate — Food for the Gods

By Richard Blunt Issue #56 • March/April, 1999 My mother loved chocolate. She knew and understood it just as a wine master knows and understands wine. When she made some of her old world style bittersweet...

Root vegetable casserole

Recipe of the Week  Root vegetable casserole  Courtesy of Richard Blunt   You'll find this recipe and over 400 more in Backwoods Home Cooking.Click Here Ingredients 2 cups medium parsnips (peeled and diced medium) 1-1/2 cups medium carrots (peeled and diced medium)...

Kentucky Country Ribs

Recipe of the Week  Kentucky Country Ribs  Courtesy of Beverly Rossman  Ingredients 3 to 3 1/2 pounds pork country ribs, cut into single-rib sections 3/4 cup water 1/3 cup bourbon whisky (or apple juice) 1/2 cup light brown sugar 1/4...

Brining pickles by the quart or gallon

By Vicky Rose Issue #113 • September/October, 2008 The ancient art of brining pickles produces a product similar to the expensive "deli-style" pickles in the supermarket. The process is not difficult; however, older recipes call for...

Grape Leaves Stuffed with Chevre & Figs

Recipe of the Week  Grape Leaves Stuffed with Chevre & Figs  Courtesy of Lane Franklin  Ingredients 3 ounces fresh Figs 3 ounces Cream (or goat milk) 4 ounces Chevre (fresh goat cheese) 1 Egg, beaten 2 oz. Pine Nuts, toasted 2...