Toffee Bars, Maple Kisses, and Chocolate-Nut Cloud Candy
Recipe of the Week
Toffee Bars, Maple Kisses,and Chocolate-Nut Cloud Candy
Courtesy of
Mariah Dannato
Toffee Bars
Ingredients
1 cup brown sugar
1 cup butter
1 12 ounce bag semi-sweet chocolate chips
1 cup chopped nuts
Saltine Crackers
Method
Place one layer of crackers on greased...
Vidalia Onion Pie
Recipe of the Week
Vidalia Onion Pie
Courtesy of
Mattie Silverman
Ingredients
3 medium Vidalia Sweet Onions
1/2 cup butter
3 eggs, lightly beaten
1 cup low-fat sour cream
1/4 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon cayenne red...
Tomato and coriander salad
Recipe of the Week
Tomato and coriander salad
Courtesy of
Habeeb Salloum
You'll find this recipe and over 400 more in Backwoods Home Cooking.Click Here
Ingredients
5 medium-sized tomatoes, quartered, then thinly sliced
3/4 cup chopped fresh coriander leaves
1 tsp. salt...
Blueberry wine jam
Recipe of the Week
Blueberry wine jam
Courtesy of
Jan Cook
You'll find this recipe and over 400 more in Backwoods Home Cooking.Click Here
Ingredients
1 pkg. (10 oz.) frozen blueberries, unsweetened
4 cups sugar
2 cups berry wine
2 Tbsp. frozen orange...
Waldorf salad
Anne Westbrook Dominick
Ingredients
2 cups apples, cored and diced (not peeled)
1 Tbsp. lemon juice
1 Tbsp. sugar
salt to taste
1 cup sliced celery
1/2 cup diced walnuts
1/2 cup raisins
1/2 cup mayonnaise
Method
In a bowl, mix the apples and the...
Honey Roasted Pheasant
Recipe of the Week
Honey Roasted Pheasant
Courtesy of
Mike Willard
Ingredients
1 Pheasant
3/4 cup Honey
1/2 cup creamy Peanut Butter
2 Tbsp. Cider Vinegar
2 Tbsp. Soy Sauce
Method
Combine the honey, peanut butter, vinegar, and soy sauce...
Pickled fish and rollmops
By Linda Gabris
Issue #91 • January/February, 2005
The zesty creations called rollmops (those mouthwatering appetizers that you buy in jars at the supermarket or by bulk in a deli) have deep European roots, but there's...
Wild edibles in delectable dishes
By Rebekah L. Cowell
Issue #123 • May/June, 2010
Many of us are surrounded by "free" foods we never think of utilizing. Perhaps you look out on your backyard or meadow, and think G-R-A-S-S! But you...
Hawaiian poha jam
Recipe of the Week
Hawaiian poha jam
Courtesy of
Sally Denney
You'll find this recipe and over 400 more in Backwoods Home Cooking.Click Here
Ingredients
3 lb. poha (ground cherries)
1/4 cup water
1 cup sugar per cup cooked poha
1 Tbsp. lemon...
Pumpkin preserves
Recipe of the Week
Pumpkin preserves
Courtesy of
Jackie Clay
You'll find this recipe and over 400 more in Backwoods Home Cooking.Click Here
Ingredients
4 lbs. pumpkin
2 lemons
sugar
1/2 tsp. each, cloves, cinnamon, nutmeg
pinch salt
Method
Mash the pumpkin and lemon meat in...
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...
Baked Spaghetti
Recipe of the Week
Baked Spaghetti
Courtesy of
Beverly Rossman
Ingredients
8 ounces thin spaghetti
28 ounces Stewed tomatoes, undrained
1 pound bacon
3 links Italian sausage, meat removed from casings
1 Onion, chopped
4 ounces cheddar cheese, grated
Grated Parmesan cheese for...
Pot Roast With Spaghetti
Recipe of the Week
Pot Roast With Spaghetti
Courtesy of
Beverly Rossman
Ingredients
3 pounds beef arm or blade pot roast
1 8 ounce can (1 cup) seasoned tomato sauce
1 6 ounce can (2/3 cup) tomato paste
1/2...
Old-fashioned meat pie casserole
Recipe of the Week
Old-fashioned meat pie casserole
Courtesy of
Richard Blunt
You'll find this recipe and over 400 more in Backwoods Home Cooking.Click Here
Ingredients
1 4-5 lb. roasting chicken or stewing hen
2 cups low fat, low salt canned chicken...
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...
How to use those leftovers
By Marjorie Burris
Issue #58 • July/August, 1999
Congratulations! You've worked hard and have enough food stored away to feed your family, possibly for a year or more. Now, go to your store room, pick up...
