Cast iron loaf pans from breakfast to dessert
By Matt and Linda Morehouse
Issue #133 • January/February, 2012
Cast iron loaf pans are not just for bread. Nearly as versatile as the cast iron 10-inch (#8) covered skillet, the venerable cast iron loaf pan...
Chilies rellenos
Recipe of the Week
Chilies rellenos
Courtesy of
Jackie Clay
You'll find this recipe and over 400 more in Backwoods Home Cooking.Click Here
Ingredients
8 large Big Jim, Poblano, or Relleno chilies, green and roasted
1 16-oz. can tomatoes
1 small onion,...
Buckboard bacon
By Tanya Kelley
Issue #131 • September/October, 2011
Last year, our family processed a hog for the first time. We made roasts, pork chops, bacon, Italian sausage, breakfast link sausages, and hams. All of the results...
Boston Baked Beans
Recipe of the Week
Boston Baked Beans
Courtesy of
Elinor McFee
Ingredients
2 cups dry navy beans
2 quarts cold water
1/2 teaspoon salt
1/2 cup molasses
1/3 cup brown sugar
1 teaspoon dry mustard
4 ounces salt pork...
Egg thingies
Recipe of the Week
Egg thingies
Courtesy of
John Silveira
You'll find this recipe and over 400 more in Backwoods Home Cooking.Click Here
Ingredients
For each egg:
1 Tbsp. or so of olive oil
1 green onion, diced
1 Tbsp. diced red...
Sourdough simplified
By Jim Capossela
I’m not a movie buff but one could imagine that you wouldn’t have to watch too many John Wayne movies before seeing old Duke sitting around a campfire (scolding someone?) with a...
Fudge macaroon pie
Recipe of the Week
Fudge macaroon pie
Courtesy of
Jean Winfrey
You'll find this recipe and over 400 more in Backwoods Home Cooking.Click Here
Ingredients
3 squares Bakers unsweetened chocolate
1/2 cup butter or margarine
3 eggs, slightly beaten
3/4 cup sugar
1/2 cup...
Creamed Carrot Soup
Recipe of the Week
Creamed Carrot Soup
Courtesy of
Geoff C.
Ingredients
5 tb butter
2 cups onions, coarsely chopped
4 cups carrots, coarsley chopped
4 tablespoons flour
5 cups beef broth
3 cups half-and-half
1 pinch salt
1/4 teaspoon nutmeg
Method
Melt butter in sauce pan. Saute...
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...
Heart healthy recipes
By Ilene Duffy
Issue #99 • May/June, 2006
I'm not a nutritionist or a medical professional, but I've gained a lot of knowledge concerning foods that are considered to be heart healthy since my husband, Dave,...
Elk Roast With Cranberries
Recipe of the Week
Elk Roast With Cranberries
Courtesy of
Daisy Wallace
Ingredients
2 - 3 pound Elk roast*
2 tablespoons Oil
2 cups raw Cranberries
1 small stalk Celery, chopped
1 teaspoon Nutmeg
1-1/2 tablespoons Maple Sugar
1/4 cup all purpose Flour
1 small Onion,...
Banana-Apricot Bars
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...
Jambalaya stew
Recipe of the Week
Jambalaya stew
Courtesy of
Richard Blunt
You'll find this recipe and over 400 more in Backwoods Home Cooking.Click Here
Special Equipment:
1 seasoned 5-qt. Dutch oven with lid
Ingredients:
2 Tbsp. peanut oil
3 oz. smoked sausage, chopped medium...
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....
Herbed cheese
Recipe of the Week
Herbed cheese
Courtesy of
Kristen Rogers
You'll find this recipe and over 400 more in Backwoods Home Cooking.Click Here
Ingredients
6 oz. cream cheese
1/2 tsp. minced garlic
1 tsp. tarragon vinegar
4 tsp. milk
1/2 tsp. ground pepper
4 tsp....































