Dollar Store to the Rescue
By Jeffrey R. Yago, P.E.
Summer 2019, Self-Reliance
I have talked with emergency responders who have traveled all over the country to volunteer their rescue efforts at disasters like the recent flooding in Texas. While much...
The perfect holiday meal
By Jackie Clay
Issue #108 • November/December, 2007
There are no cultures in the world, nor have there been, that did not have feast days. From prehistoric times to yesterday, food has always played an important...
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...
Sweet potato pudding
Recipe of the Week
Sweet potato pudding
Courtesy of
Larry Cywin
You'll find this recipe and over 400 more in Backwoods Home Cooking.Click Here
Ingredients
6 medium sweet potatoes
1 cup milk
1 cup sugar
3 eggs
1 Tbsp. lemon juice
1 tsp. cinnamon
Method
Peel the...
Chicken Enchiladas
Recipe of the Week
Chicken Enchiladas
Courtesy of
Mari Susan Bell
Two large pans (double recipe) can feed quite a crowd when accompanied by refried beans or Spanish Rice and a green/citrus/sweet onion salad. Delicioso! Enjoy!
Chicken Enchiladas
Ingredients
3...
Hoppin’ John with fresh asparagus beans
Recipe of the Week
Hoppin’ John with fresh asparagus beans
Courtesy of
Alice Brantley Yeager
You'll find this recipe and over 400 more in Backwoods Home Cooking.Click Here
Ingredients
1 cup uncooked rice (not instant)
1 lb. pork sausage broken into...
Layered casserole
Recipe of the Week
Layered casserole
Courtesy of
Nathele Graham
You'll find this recipe and over 400 more in Backwoods Home Cooking.Click Here
Ingredients
1 cup uncooked rice
1 can whole-kernel corn, drained
2 cups tomato sauce
3/4 cup water
1/2 cup finely chopped...
The real “Q” — Barbecue the way it’s supposed to be
By John DePresca
Photos by Carolyn DePresca
Issue #119 • September/October, 2009
The next time you go to the grocery store or supermarket check out the price of a pound of already prepared barbecue. If you're shocked...
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,...
Dill-onion bread
Charles Bryant O’Dooley
Ingredients
1 Tbsp. dry yeast
1/2 cup warm water
1 beaten egg
1/2 cup cottage cheese
1/3 cup finely chopped onion
1 Tbsp. butter
2 cups whole wheat flour
1/3 cup whole bran cereal
1/2 cup wheat germ
1 Tbsp. honey
1 Tbsp....
Elissaburgettes
Recipe of the Week
Elissaburgettes
Courtesy of
Jan Cook
You'll find this recipe and over 400 more in Backwoods Home Cooking.Click Here
Ingredients
1 can buttermilk biscuits
1 lb. hamburger
1 medium onion, chopped
1/4 cup ketchup
1/8-1/4 cup mustard
1 cup shredded cheddar cheese
Method
Grease...
The best apple pie you’ll ever bake
By Richard Blunt
Issue #132 • November/December, 2011
Dave Duffy, the publisher of Backwoods Home Magazine, asked me to review some of my early recipes and see if any needed updating. After rereading a few, I...
Black & Blue Mango Pie
Recipe of the Week
Black & Blue Mango Pie
Courtesy of
Carole Walter
Ingredients
1 small recipe flaky pie pastry
2 large or 3 medium mangoes
2 cups (1 pint) fresh blueberries
1-1/2 cups (6-ounce basket) fresh blackberries
2/3 cup sugar
3 tablespoons cornstarch
2...
Making dandelions palatable
By John Kallas, Ph.D
Issue #82 • July/August, 2003
We've heard stories about how good dandelions are. What one usually hears from enthusiastic wild food promoters is, "All you need to do is find very young...
Spiced red beans
Recipe of the Week
Spiced red beans
Courtesy of
Richard Blunt
You'll find this recipe and over 400 more in Backwoods Home Cooking.Click Here
Ingredients
1 cup dried red kidney beans
5 cups cold water to soak beans
3 cardamom pods
1 cinnamon...
Creating and maintaining your own sourdough starter
By Emily Buehler
Issue #97 • January/February, 2006
Most people know about sourdough starter—it can be used instead of yeast to make bread rise, resulting in bread with a sour flavor and a chewier texture. Bakers...































