Tips and tricks for the kitchen
By Richard Blunt
Issue #60 • November/December, 1999
The warmest and most interactive place in my mom's home was her kitchen. Cooking was her favorite pastime and her kitchen was a place she could relax and...
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...
Blackened Chicken With Guacamole And Black Beans
Recipe of the Week
Blackened Chicken With Guacamole And Black Beans
Courtesy of
Marty Robertson
Ingredients
Blackened Chicken
4 chicken breasts, boneless, skinless
2 ounces butter, melted
1 teaspoon salt
1 tablespoon paprika
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon dried thyme
1/2...
The convenience of a bread bucket
By Karen Marshall
Issue #145 • January/February, 2014
Does making four or more loaves of bread at a time, with no hand kneading, no electricity, and only one container to clean sound appealing?
If making one loaf...
Canning 101 — Pickles, fruits, jams, jellies, etc.
By Jackie Clay
Issue #53 • September/October, 1998
For some reason, (definitely unknown to me) canning, as a method of very long term food storage, fell into disuse. Maybe it's the hurry/rush syndrome many folks have...
Peanut Soup
Recipe of the Week
Peanut Soup
Courtesy of
Marylin Dede
Ingredients
3 cups Chicken Broth or Stock
1 cup Peanut Butter, natural & unsweetened**
1 small Onion, minced
1 small sweet green Pepper, minced
1 clove Garlic, crushed and minced...
Aunt Ona’s Mandarin orange cake
Recipe of the Week
Aunt Ona’s Mandarin orange cake
Courtesy of
Edwina Gower
You'll find this recipe and over 400 more in Backwoods Home Cooking.Click Here
Cake Ingredients
1 butter cake mix (or yellow)
1 can mandarin oranges
4 eggs
1/2 cup oil
Filling...
Española eggs
Recipe of the Week
Española eggs
Courtesy of
Jackie Clay
You'll find this recipe and over 400 more in Backwoods Home Cooking.Click Here
Ingredients
Shortening to fry
1 medium onion, sliced
8 Anaheim, Big Jim, or Relleno peppers, green roasted
If you want...
Blonde brownies
Recipe of the Week
Blonde brownies
Courtesy of
Rhoda Denning
You'll find this recipe and over 400 more in Backwoods Home Cooking.Click Here
Ingredients
1/2 cup butter (no substitutes)
2 cups lightly packed brown sugar
2 eggs
1 tsp. vanilla
1 cup chopped pecans,...
Apple and Potato Soup
Recipe of the Week
Apple and Potato Soup
Courtesy of
Don Peterson
Ingredients
Soup:
4 Tablespoons butter
2 Leeks (white part only) , cleaned and sliced
5 cups tart Apples, peeled, cored, and chopped
6 cups Chicken Stock
2 cups...
You can become a hardcore forager
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...
Scallop Crunch Appetizer
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...
Basic brown stock
Recipe of the Week
Basic brown stock
Courtesy of
Richard Blunt
You'll find this recipe and over 400 more in Backwoods Home Cooking.Click Here
Ingredients
5 lbs. raw beef bones (it helps if some of them are meaty)
5 qts. cold...
Fresh cucumber delight
Recipe of the Week
Fresh cucumber delight
Courtesy of
Jackie Clay
You'll find this recipe and over 400 more in Backwoods Home Cooking.Click Here
Ingredients
3 qts. sliced cucumbers
1/4 oz. mustard seed
1/2 lb. non-iodized salt
1/2 oz. celery seed
9 pints water
1/2...
Vegetable Scramble
Recipe of the Week
Vegetable Scramble
Courtesy of
Mattie Silverman
Ingredients
8 ounces tiny new red potatoes
4 to 8 ounces asparagus spears, chopped
1/2 red bell pepper, chopped
1/2 small onion, chopped
6 egg whites
3 whole eggs
1...
