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...
Crabapple jelly
Recipe of the Week
Crabapple jelly
Courtesy of
Charles A. Sanders
You'll find this recipe and over 400 more in Backwoods Home Cooking.Click Here
Ingredients
3 lbs. crabapples (about 10 cups, cut up)
4 cups water
2 cups sugar
2 Tbsp. lemon juice
1...
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...
Banana, blueberry, and peach scones
By Ilene Duffy
Issue #136 • July/August, 2012
My friend Alison and I have known each other a long time. We were roommates in college for several years, and then we both had three boys at...
Hamburger soup
Recipe of the Week
Hamburger soup
Courtesy of
Darlene Campbell
You'll find this recipe and over 400 more in Backwoods Home Cooking.Click Here
Ingredients
1 lb. ground beef
4 carrots, cut in 2-inch chunks
3 potatoes, quartered
1 onion, chopped
1/2 bell pepper, sliced
1...
Waldorf salad
Anne Westbrook Dominick
Ingredients
2 cups apples, cored and diced (not peeled)
1 Tbsp. lemon juice
1 Tbsp. sugar
salt to taste
1 cup sliced celery
1/2 cup diced walnuts
1/2 cup raisins
1/2 cup mayonnaise
Method
In a bowl, mix the apples and the...
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...
Homemade healthy soba noodles
By Linda Gabris
Issue #105 • May/June, 2007
As any noodle lover knows, the world of noodles is a big one with almost every country having a traditional noodle deeply rooted in its history and culture.
Italy...
Chicken and dumpling stew
Recipe of the Week
Chicken and dumpling stew
Courtesy of
Richard Blunt
You'll find this recipe and over 400 more in Backwoods Home Cooking.Click Here
Stew Ingredients:
1 cooked, skinned, and boned 5-6 lb. chicken (cut meat into 1/2-inch pieces)
8...
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...
Nana V’s fire sauce
Recipe of the Week
Nana V’s fire sauce
Courtesy of
Richard Blunt
You'll find this recipe and over 400 more in Backwoods Home Cooking.Click Here
Ingredients
1 pint homemade pickled chili peppers (See previous recipe.)
1 12 oz. bottle chili sauce...
Chocolate crinkles
Recipe of the Week
Chocolate crinkles
Courtesy of
Rhoda Denning
You'll find this recipe and over 400 more in Backwoods Home Cooking.Click Here
Ingredients
1/2 cup butter
1 2/3 cup sugar
2 tsp. vanilla
2 eggs
2 1-oz. squares semi-sweet chocolate, melted
2 cups flour
2...
The healthy kitchen — Good spoons, knives, and food
By Richard Blunt
Issue #102 • November/December, 2006
Despite being omnivores endowed with the ability to eat nearly everything, we humans are very selective about what we consider acceptable food. A close look at the culinary...
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....
Beef & Wild Mushroom Lasagna
Recipe of the Week
Beef & Wild Mushroom Lasagna
Courtesy of
Gail Strong
Ingredients
1 pound lean ground beef
2 tablespoons olive oil
1 pound assorted wild mushrooms (such as shiitake, oyster and cremini), sliced
1/4 teaspoon salt
1...
Four Pepper Pheasant
Recipe of the Week
Four Pepper Pheasant
Courtesy of
Danielle Nathanson
Ingredients
2 medium Pheasants (about 3-1/2 pounds each)
2 oranges, halved
8 to 10 thick slices fatty bacon
Four-pepper mix:
1 tablespoon whole red peppercorns
1 tablespoon whole...
