Food and recipes Archives - Backwoods Home Magazine

Tabbouleh

Recipe of the Week Tabbouleh Courtesy of Jeremy Finich This salad is considered a staple in may middle eastern homes. Eat it spooned onto your favorite crackers, spread on pita bread or as a side dish to...

Southern cooking that doesn’t just whistle Dixie

By Richard Blunt Issue #41 • September/October, 1996 The southern region of the United States is almost as big as Western Europe, and despite the stereotype that non-Southerners havethat there is only one Southwhen someone says,...

Hearty stews for the soul

By George Erdosh Issue #103 • January/February, 2007 A great pleasure of a winter night is to crawl into a warm bed under a thick goose-down comforter, as soft and fluffy as the first snow of...

Chicken Saltimbocca with Escarole

Recipe of the Week Chicken Saltimbocca with Escarole Courtesy of Mary Osterlind Ingredients 1 pound escarole greens, chopped 4 (6-ounce) boneless, skinless chicken breasts salt to taste pepper to taste 2 tablespoons finely chopped fresh sage 4 slices of prosciutto, thinly sliced 2 tablespoons...

CHILI MANIA — This all-American food came out of Texas to conquer the whole...

By Richard Blunt Issue #64 • July/August, 2000 Whenever you discuss peppery issues like religion or politics your emotions and blood pressure are at risk of running high. This is because the conversation is likely doomed...

Tasty uses for garden and wild edibles

By Alice B. Yeager Issue #89 • September/October, 2004 The old saying "Waste not, want not" could be applied to almost anyone's producing garden. From fruit to vegetables, there is always the possibility of waste when...

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...

Family dinner at Backwoods Home Magazine

By Richard Blunt Issue #129 • May/June, 2011 Last fall I was invited to Gold Beach, Oregon, to spend some quality time with my lifelong friend, Dave Duffy, and his family. On these visits it is...

Peanut Soup

Recipe of the Week Peanut Soup Courtesy of Marylin Dede Ingredients 3 cups Chicken Broth or Stock 1 cup Peanut Butter, natural & unsweetened** 1 small Onion, minced 1 small sweet green Pepper, minced 1 clove Garlic, crushed and minced...

Salmon loaf

Recipe of the Week Salmon loaf Courtesy of Ilene Duffy You'll find this recipe and over 400 more in Backwoods Home Cooking.Click Here Ingredients 1 large can of salmon, drained 1 egg 1 generous Tbsp. of ketchup 1 tsp. soy sauce 1/2 tsp. Worcestershire...

The dandelion is a healthful, great tasting weed you can eat

By Carol Williams Issue #44 • March/April, 1997 Want to eat a weed? One that's easy to find and tastes great? Just start hunting for those first spring dandelions. The dandelion's true name is Taraxacum Officinale, which...

Fail-proof white bread

Recipe of the Week Fail-proof white bread Courtesy of Jackie Clay You'll find this recipe and over 400 more in Backwoods Home Cooking.Click Here Ingredients 1 Tbsp. dry yeast 1/2 cup warm water 1/2 tsp. honey 4 cups hot water 3 Tbsp. shortening 1 Tbsp....