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...

Ginger beer

Recipe of the Week  Ginger beer  Courtesy of Jackie Clay   You'll find this recipe and over 400 more in Backwoods Home Cooking.Click Here Ingredients 4 oz. dried ginger root 1 gallon water juice from...

Blunt family chili

Recipe of the Week  Blunt family chili  Courtesy of Richard Blunt   You'll find this recipe and over 400 more in Backwoods Home Cooking.Click Here Ingredients 6 Tbsp. peanut oil 3 lb. lean ground beef chuck, chili grind 1-1/2 lbs. lean pork,...

Linguini with Clam Sauce

Recipe of the Week  Linguini with Clam Sauce  Courtesy of Louise Bond  Ingredients 36 live small hard shell clams or 2 cans baby clams, drained (about 10 ounces total) 1 tablespoon butter 1 tablespoons olive oil 2 cloves garlic, chopped...

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...

The healthy and tantalizing pomegranate

By Habeeb Salloum Wonderful to look at, appetizing in flavor, delicious in taste and with a juice which is refreshing on a hot summer day, is a fair description of the pomegranate. Although according to the...

Cookies in a jar

By Sharon Palmer, RD Issue #72 • November/December, 2001 Cookies in a jar are easy to make and make great gifts. Christian and Nicholas mix up a batch of cookies in a jar. A finished batch of country oatmeal cookies Gourmet country...

Grilled Steak with Olive-Blue Cheese Sauce

Recipe of the Week  Grilled Steak with Olive-Blue Cheese Sauce  Courtesy of Gail Chen  Ingredients 4 6-ounce beef tenderloin steaks, cut 1-1/4-inches thick 1 cup canned beef broth 1/2 cup thinly sliced shallots (or chopped onion) 1/2 cup sliced black...

Pecan Crusted Trout

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...

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...

Gritted bread

Recipe of the Week  Gritted bread  Courtesy of Thomas C. Tabor   You'll find this recipe and over 400 more in Backwoods Home Cooking.Click Here Ingredients 2 cups gritted corn (see below*) 1/2 cup sweet milk 1 tsp. sugar 1 tsp. salt 2 Tbsp....

You can safely and easily can your own meat

By Jackie Clay Issue #105 • May/June, 2007 Of all the foods I can every year, the most useful is the wide variety of meats. While we aren't huge meat eaters, these rows and rows of...

Grandma’s persimmon pudding

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...

Basic chicken broth

Richard Blunt Ingredients 1 5-6 lb. stewing hen or roasting chicken 6 qts. cold water 2 medium onions, peeled and cut into quarters 1 celery rib with leaves attached 1 whole carrot 2 bay leaves 8 whole black peppercorns 3 whole cloves 1 piece...

Nana V’s holiday corn bread

Recipe of the Week  Nana V’s holiday corn bread  Courtesy of Richard Blunt   You'll find this recipe and over 400 more in Backwoods Home Cooking.Click Here Ingredients 8 oz. (raw weight) good quality smoked bacon 1 cup grated sharp cheddar cheese 2...

Hungry enough to eat a horse?

By Don Chance Issue #88 • July/August, 2004 Okay, it's not everyday dining fare, I agree. But, tell someone you're having horse steaks for supper, grilled to perfection and garnished with plenty of fresh herbs and...