Zucchini with green chilies
Recipe of the Week
Zucchini with green chilies
Courtesy of
Pat Ward
You'll find this recipe and over 400 more in Backwoods Home Cooking.Click Here
Ingredients
2 lbs. zucchini, cubed into 1/2-inch thickness
1 large onion, diced
2 Tbsp. olive oil
1 6-oz....
Venison Chili
Recipe of the Week
Venison Chili
Courtesy of
Jolene Shelton
Ingredients
1 pound ground Venison
3 cans Pinto Beans, drained
3 small Chili Peppers (hot or mild)
½ to 1 cup Cheddar Cheese, shredded
1 large Onion, chopped
4 Beef Boullion cubes
2...
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...
Elk Roast With Cranberries
Recipe of the Week
Elk Roast With Cranberries
Courtesy of
Daisy Wallace
Ingredients
2 - 3 pound Elk roast*
2 tablespoons Oil
2 cups raw Cranberries
1 small stalk Celery, chopped
1 teaspoon Nutmeg
1-1/2 tablespoons Maple Sugar
1/4 cup all purpose Flour
1 small Onion,...
Comfort foods of Ireland – hearty recipes from Grandma’s old file box
By Linda Gabris
I take a lot of pleasure indulging in cuisines from around the world. One country that holds a special place in my heart is Ireland because my grandmother had Irish roots. Some...
Middle Eastern breads
By Habeeb Salloum
Issue #135 • May/June, 2012
Arabs, the majority people in the Middle East, eat bread with every meal. In tradition and in daily life, bread is held to be a divine gift from...
Two beans and wild asparagus salad
Recipe of the Week
Two beans and wild asparagus salad
Courtesy of
Jackie Clay
You'll find this recipe and over 400 more in Backwoods Home Cooking.Click Here
Ingredients
1/2 cup cut wax beans
1/2 cup canned red kidney beans or other...
A Native American feast
By Jackie Clay
Issue #66 • November/December, 2000
When the holidays roll around, a lot of folks get bored with the "same-old meal." You know, turkey, mashed potatoesthe whole traditional meal. But some adventurous families might...
My garden — A springboard of food, pleasure, and history
By Habeeb Salloum
Issue #80 • March/April, 2003
"You mean that from this postage-size garden you grow enough vegetables and herbs to last you all year?" my friend asked in disbelief as he watched me plant...
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...
Turkey Tetrazzini
Recipe of the Week
Turkey Tetrazzini
Courtesy of
Katie O'Leary
Ingredients
2-1/2 cups cooked pasta
1-1/2 cups leftover turkey, chopped
1 cup Milk
1 cup Chicken Broth
1/2 cup shredded Swiss Cheese
1/3 cup chopped Onion
1/3 cup fresh sliced Mushrooms
1/4 cup each flour
1/4...
Here are some simple tips on how to store apples for a long, long...
By Don Fallick
Issue #41 •September/October, 1996
Almost any kind of apple will keep for three or four months, or even longer, if stored properly. It's cheap and easy to do. All you need is newspaper,...
Baked chili relleno casserole
Recipe of the Week
Baked chili relleno casserole
Courtesy of
Nathele Graham
You'll find this recipe and over 400 more in Backwoods Home Cooking.Click Here
Ingredients
1 8-oz. can whole green chilies
1/2 lb. jack cheese
4 eggs, separated
4 Tbsp. melted butter
Sauce:
1...
Stuffed Mushrooms – Greek Style
Recipe of the Week
Stuffed Mushrooms - Greek Style
Courtesy of
Fran Chiodo
Ingredients
1 large pkg whole white mushrooms (around 25 count)
2 pkg (10oz.) chopped frozen spinach (thawed and drained)
1 can or jar (about 5oz) Greek black olives...
Corn cob jelly
Recipe of the Week
Corn cob jelly
Courtesy of
Charles A. Sanders
You'll find this recipe and over 400 more in Backwoods Home Cooking.Click Here
Ingredients
12-14 red corn cobs
6 cups sugar
2 pkg. Sure-Jell
Method
Start by gathering a few dozen red...
