The chicken and the egg
By Habeeb Salloum
Issue #139 • January/February, 2013
One cannot think of our culinary world without chicken or eggs. Chicken is one of the world's most consumed meats and eggs are on the tables of the...
Food security 101: Part 1
By Rowena Aldridge
Issue #138 • November/December, 2012
These days a lot of people are concerned, and rightly so, about their family's economic stability and security. Recently I've become aware of the ways in which I,...
Corned Beef Cakes
Recipe of the Week
Corned Beef Cakes
Courtesy of
Eugene Mora
Ingredients
1 (7 ounce) can corned beef
1 pound sweet potatoes or yams
1 small onion, chopped
2 eggs, beaten
1/4 cup milk
2 cups bread crumbs for coating
1 tablespoon finely chopped parsley
1...
Do you suffer from gout? Here are some recipes that might help
By Habeeb Salloum
Issue #103 • January/February, 2007
For two days we had been exploring the fantastic ruins of Petra, Jordan's number-one tourist attraction. The last day, after walking around intrigued by this ancient Arab Nabataean...
Green tomato kosher dill pickles
Recipe of the Week
Green tomato kosher dill pickles
Courtesy of
Marjorie Burris
You'll find this recipe and over 400 more in Backwoods Home Cooking.Click Here
Ingredients
small, firm green tomatoes
celery stalks
sweet green peppers, cut into fourths
garlic...
Braised venison pepper steak
William Shepherd
Ingredients
1 1/2 lbs. venison steak shoulder or round steak
2 Tbsp. cooking oil
1 4 oz. can mushrooms
1 cup water
1 beef bouillon cube
2 Tbsp. soy sauce
1 Tbsp. sugar
1/4 tsp. garlic salt
1/4 tsp. pepper
1 green pepper,...
Old-fashioned hot dog pepper relish
Recipe of the Week
Old-fashioned hot dog pepper relish
Courtesy of
Richard Blunt
You'll find this recipe and over 400 more in Backwoods Home Cooking.Click Here
Ingredients
3 cups seeded and coarsely chopped bell peppers (use a mixture of yellow,...
Dishpan cookies
Recipe of the Week
Dishpan cookies
Courtesy of
Darlene Campbell
You'll find this recipe and over 400 more in Backwoods Home Cooking.Click Here
Ingredients
4 cups all-purpose flour
2 tsp. soda
1 tsp. salt
2 cups brown sugar
2 cups granulated sugar
2 cups oil
4...
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...
Filipino Chicken Stew
Recipe of the Week
Filipino Chicken Stew
Courtesy of
Raymond Bogan
Ingredients
3 pounds chicken, cubed
5 cups water
1 tablespoon ginger
1/2 teaspoon pepper
1 teaspoon salt
2 large onions, chopped
2 stalks celery, chopped
4 medium potato,...
Liver Fricassee
Recipe of the Week
Liver Fricassee
Courtesy of
Robert Waite
Ingredients
1 pound beef liver
3 large or 6 small white onions, peeled and chopped
3 medium green bell peppers, seeded and chopped
1 (14 -16 oz.) can whole tomatoes, drained and...
Lamb and Apricot Pilaff
Recipe of the Week
Lamb and Apricot Pilaff
Courtesy of
Ivan Brown
Ingredients
1 pound lean boneless lamb, well trimmed and cut into bite sized cubes
1 cup bulgar (burghul) wheat (cracked cooked wheat)
1 cup brown rice
1/2 cup ready-to-eat dried...
Nanny B’s benne bake
Recipe of the Week
Nanny B’s benne bake
Courtesy of
Richard Blunt
You'll find this recipe and over 400 more in Backwoods Home Cooking.Click Here
Ingredients
1 two lb. frying chicken — cut into 8 pieces
Undercoating:
1 cup all purpose flour
1/2...
Pizza Casserole
Recipe of the Week
Pizza Casserole
Courtesy of
Michael Pirazi
Ingredients
1-1/2 pounds Italian sausage
1/2 cup chopped onion
1/4 cup chopped green olives
1 cup sliced mushrooms
1 teaspoon salt
1/4 teaspoon oregano
1/4 teaspoon pepper
12 ounces thin egg noodles
2-1/2 cups (20 ounces) pizza...
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...
Venison — From the Field to the Fork
By Linda Gabris
Issue #149 • September/October, 2014
Moose steaks marinating in my special marinade
I shudder whenever I hear a fellow hunter complaining about his meat tasting gamey, high, or, worse yet, ripe (which is a...
