Food and recipes Archives - Backwoods Home Magazine

Chicken Enchiladas

Recipe of the Week Chicken Enchiladas Courtesy of Ilene Duffy I learned to make this recipe with my roommates and friends in college. It makes a nice dish when serving company. This takes a while to prepare, but...

Cheddar Breakfast Pizza

Recipe of the Week Cheddar Breakfast Pizza Courtesy of Martin Rimmele Ingredients 1 package (15 ounces) refrigerated pie crust 1 cup ricotta cheese 6 slices bacon, cooked, drained and crumbled 1-1/4 cups apple pie filling...

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...

Sweet Ginger Eggs

Recipe of the Week Sweet Ginger Eggs Courtesy of Kristina D'Orsi Ingredients 2 dozen hard-boiled eggs, peeled 3 small onions, sliced into rings 1 teaspoon dillweed 1 quart white vinegar 1/2 cup sugar 2 tablespoons ground ginger 2 tablespoons pickling spices 20 whole black peppercorns 6 cloves...

These chocolate treats make great gifts and delicious holiday desserts

By Tanya Kelley Issue #42 • November/December, 1996 Just in case the world comes to an end, I plan on keeping plenty of chocolate on hand in my food storage. That is, if I can keep...

Raspberry chocolate torte

Recipe of the Week Raspberry chocolate torte Courtesy of Tanya Kelley You'll find this recipe and over 400 more in Backwoods Home Cooking.Click Here Ingredients Cake: 1 devil’s food cake mix butter for cake Filling: 2 cups raspberries or pitted cherries (fresh or...

Buckboard bacon

By Tanya Kelley Issue #131 • September/October, 2011 Last year, our family processed a hog for the first time. We made roasts, pork chops, bacon, Italian sausage, breakfast link sausages, and hams. All of the results...

Pecan twerps

Recipe of the Week Pecan twerps Courtesy of Alice Brantley Yeager You'll find this recipe and over 400 more in Backwoods Home Cooking.Click Here Ingredients 1/2 lb. butter or shortening 4 heaping Tbsp. powdered sugar 2 cups flour pinch of salt 2...

Puerto Rican Rice With Pork

Recipe of the Week Puerto Rican Rice With Pork Courtesy of Susan DiBracco Ingredients 1 pound boneless pork loin 1 large onion, minced 1/2 cup green bell pepper, diced 2 large cloves garlic, minced 30 pimiento-stuffed green olives 2 cups long-grain white...

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...

Your honey will love your sweet buns

By Jennifer Stein Barker Issue #51 • May/June, 1998 Sweet rolls (or sweet buns, Danish pastries, sticky buns, coffee cake, etc.) are an American tradition for breakfast. Sometimes they are served with eggs and cooked meats,...

Persimmon cookies

Recipe of the Week Persimmon cookies 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 3/4 cup shortening 1 cup sugar 1 egg 1 tsp. baking soda 2 cups flour 1 tsp....

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....