Pumpkin preserves

Recipe of the Week  Pumpkin preserves  Courtesy of Jackie Clay   You'll find this recipe and over 400 more in Backwoods Home Cooking.Click Here Ingredients 4 lbs. pumpkin 2 lemons sugar 1/2 tsp. each, cloves, cinnamon, nutmeg pinch salt Method Mash the pumpkin and lemon meat in...

Mexican Stuffed Shells

Recipe of the Week  Mexican Stuffed Shells  Courtesy of Rebecca Weinstein  Ingredients 18 uncooked jumbo pasta shells 32 ounces tomato sauce 1 teaspoon chili powder 3 teaspoons ground cumin 3/4 pound extra-lean ground beef 1 small onion, chopped 1 teaspoon ground cumin 1 tablespoon fresh cilantro,...

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...

Homemade Cottage cheese, rhubarb pie, lemon custard pudding cake, pasties, beef stew, biscuits, butter,...

By Jackie Clay Issue #82 • July/August, 2003 We've all been there; we are striving toward a self-reliant lifestyle, growing, raising, and foraging much of our family's food. After all, we realize that not only does...

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...

Ginger beer

Recipe of the Week  Ginger beer  Courtesy of Jackie Clay   You'll find this recipe and over 400 more in Backwoods Home Cooking.Click Here Ingredients 4 oz. dried ginger root 1 gallon water juice from...

Shiitake mushrooms

By Linda Gabris Issue #96 • November/December, 2005 There's a familiar old saying about mushrooms making meals marvelous but when it comes to the delectable shiitake, here's a pick that goes way beyond the call of...

Some unusual jellies for your sweet tooth

By Charles Sanders Issue #70 • July/August, 2001 In my mind, one of the simple pleasures in life is hot biscuits, a dab of butter, and a dollop of homemade jelly. Around here any biscuits left...

Making Yogurt

By Patrice Lewis Issue #132 • November/December, 2011 When you get to the point where you're milking your own cow, you'll need to figure out what to do with the excess milk. One of the easiest...

Easy-to-make farmer’s cheese

By Leah Leach Issue #152 • March/April, 2015 Ingredients Making cheese is one of the easiest and most satisfying tasks that you can accomplish in the homestead kitchen. While there are many wonderful cheeses out there to...

Basic brown stock

Recipe of the Week  Basic brown stock  Courtesy of Richard Blunt   You'll find this recipe and over 400 more in Backwoods Home Cooking.Click Here Ingredients 5 lbs. raw beef bones (it helps if some of them are meaty) 5 qts. cold...

Pickled Sweet Green Tomatoes

Recipe of the Week  Pickled Sweet Green Tomatoes  Courtesy of Jessica Sackmann  Ingredients 16 cups green Tomatoes, sliced ( 10 to 11 lbs.) 2 cups Onions, sliced ¼ cup canning or pickling Salt 4 cups Vinegar (5%) 3 cups brown Sugar 1...

Four Breads for the Bread Machine

Recipe of the Week  Four Breads for the Bread Machine  Courtesy of Beverly Rossman  In General All ingredients should be at room temperature before adding to the bread maker, unless the manufacturer of the machine recommends otherwise. Follow the manufacturer's...

Tricia’s chicken chili

Recipe of the Week  Tricia’s chicken chili  Courtesy of Richard Blunt   You'll find this recipe and over 400 more in Backwoods Home Cooking.Click Here Ingredients 8 oz. dried, red kidney or pinto beans cold water to soak the beans 2 Tbsp....

The enchanting Chanterelle — Gourmet goodies free from the forest

By Devon Winter Issue #101 • September/October, 2006 They're prized by the world's top chefs. They're served in the most elegant restaurants. You'll pay a pretty penny for them at farmers' markets. Yet they're abundant and...

Adventures of a 9-pound cabbage

By Katie Martin Issue #131 • September/October, 2011 Last fall we decided to take a nice Sunday drive through the mountains, an activity we like to do all year long — it doesn't even have to...