Fireplace cooking cures the winter blues

By Robert L. Williams Issue #19a • January/February, 1993 Several years ago we experienced a prolonged winter storm that left power lines down and thousands of people without heat, hot water, and operative cookstoves. And for...

The wonderful world of lavender

By Sharon Palmer, RD Issue #98 • March/April, 2006 I briefly brush past my favorite lavender bush and my skirt is fragranced for the entire day. Every time the fabric rustles, the aroma wafts up to...

German green beans

Recipe of the Week  German green beans  Courtesy of Alice Brantley Yeager   You'll find this recipe and over 400 more in Backwoods Home Cooking.Click Here Ingredients 1 lb. green beans, washed and snapped 4 slices cured bacon 1/2 cup vinegar 1/4 cup sugar 1...

Switch your family to goat’s milk

By Tanya Kelley Issue #128 • March/April, 2011 If you milk goats, there's no doubt you've heard it—"Eww! Goat's milk! Gross!" To be perfectly honest, goat milk does taste different than cow milk. So? Different doesn't...

Asparagus Pasta Salad

Recipe of the Week  Asparagus Pasta Salad  Courtesy of Don Peddleson  Ingredients 12 ounces fresh asparagus, diagonally sliced into 1-inch pieces 12 cherry tomatoes, quartered 1/2 cup pitted ripe olives, sliced 3 tablespoons snipped parsley 1/4 cup wine vinegar 3 tablespoons olive oil 1 clove...

Twice Cooked Pork

Recipe of the Week  Twice Cooked Pork  Courtesy of Connor Brown  Ingredients 1 pound boneless pork butt 8 ounces chicken broth 2 tablespoons cooking oil 8 small dried red chillies 1 tablespoon chopped garlic 3 scallions, cut into 1-in...

Caribbean Catfish

Recipe of the Week  Caribbean Catfish  Courtesy of Steve Garbon  Ingredients 4 Catfish fillets 2 cups Water 1/2 cup fresh Bread Crumbs 1/4 cup toasted Almonds, chopped 1/4 cup Green Pepper, chopped 4 Tbsp. fresh Lime Juice 4...

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...

How to make kombucha

By Kristina Seleshanko Issue #172 • July/August, 2018 Kombucha is an ancient drink that’s recently enjoyed a revival because it’s a fizzy and healthy alternative to soda pop. Despite urban myths, it contains only trace amounts...

Raspberry Pears with Chocolate Sauce

Recipe of the Week  Raspberry Pears with Chocolate Sauce  Courtesy of Lyle Staple  Ingredients 2 cups cranberry/raspberry juice 1/2 cup port wine (optional) 1/2 cup raspberry syrup (use 1 cup if port wine is omitted) 3 2" x 1" strips...

Pickled chili peppers

Recipe of the Week  Pickled chili peppers  Courtesy of Richard Blunt   You'll find this recipe and over 400 more in Backwoods Home Cooking.Click Here Ingredients       Brine: 2 lbs. (1 gallon) fresh, ripe, chili peppers 1 gallon water 2 cups of sea or...

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....

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...

Apple Coffee Cake

Recipe of the Week  Apple Coffee Cake  Courtesy of Beverly Rossman  This is an old family recipe. I can remember my dad, Robert Werner, getting up in the middle of the night in his pajamas to put...

Healthy holiday munchies — Guaranteed to take the sneak out of snacking

By Linda Gabris Issue #102 • November/December, 2006 For many folks, holidays are the hardest time of the year to stick with sensible eating habits since seasonal entertaining revolves around so many traditional offerings of sweet...

Breakfast Sausage Casserole

Recipe of the Week  Breakfast Sausage Casserole  Courtesy of Nancy Janus  Ingredients 1 pound pork sausage 6 slices white bread, toasted and cubed 1/2 pound shredded cheddar cheese 1 teaspoon mustard powder 1/2 teaspoon salt 4 eggs, beaten 2 cups milk Method Remove sausage meat from...