Tips and tricks for the kitchen
By Richard Blunt
Issue #60 • November/December, 1999
The warmest and most interactive place in my mom's home was her kitchen. Cooking was her favorite pastime and her kitchen was a place she could relax and...
Boost your immune system with fast and easy fish dishes
By Linda Gabris
When I was growing up in the rural woods, Grandpa and I did a lot of fishing from spring through fall so fresh catch was always on the menu. But come winter...
Baked Bean Soup
Recipe of the Week
Baked Bean Soup
Courtesy of
Oliver Del Signore
When I saw "Baked Bean" listed under "Soups" in the Fannie Farmer cookbook I could not imagine the two going together. I looked at the...
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...
Ten Marinades For Summer
Recipe of the Week
Ten Marinades For Summer
Courtesy of
Lois Winkle
All of these marinades may also be used for basting. Make extra, and set aside, to brush on while the food is cooking. Try...
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,...
Broccoli-Turkey Casserole
Recipe of the Week
Broccoli-Turkey Casserolewith Mushroom Sauce
Courtesy of
Lisa Cardillo
Ingredients
3 cups Broccoli florets
2 cups leftover Turkey, chopped
1 medium Onion, chopped
1 medium green Bell Pepper, chopped
1 cup Cheddar Cheese, shredded
1/2 cup Pepperjack or Jalapeno...
Baked Beans, Two
Recipe of the Week
Baked Beans
This week we have two variations of baked beans. They came in at roughly the same time, so we thought we'd let you enjoy both recipes.
Baked Beans, One
Courtesy of
Doreen...
Pear honey
Recipe of the Week
Pear honey
Courtesy of
Alice Brantley Yeager
You'll find this recipe and over 400 more in Backwoods Home Cooking.Click Here
Ingredients
1 qt. of ground Kieffer pears (peel and core before grinding)
3 cups sugar
juice of...
Chicken Enchiladas
Recipe of the Week
Chicken Enchiladas
Courtesy of
Mari Susan Bell
Two large pans (double recipe) can feed quite a crowd when accompanied by refried beans or Spanish Rice and a green/citrus/sweet onion salad. Delicioso! Enjoy!
Chicken Enchiladas
Ingredients
3...
Cherries and Chocolate Cake
Recipe of the Week
Cherries and Chocolate Cake
Courtesy of
Lauren Smeltzer
Ingredients
Cake
3 cups sifted cake flour
3 cups light brown sugar, packed
1-1/3 cups sour cream
1-1/2 cups boiling water
3/4 cup butter
3/4 cup cocoa
4 eggs
1 tablespoon baking soda
2 tsp. vanilla...
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...
Mango Delight
Recipe of the Week
Mango Delight
Courtesy of
Vikki McNee
Ingredients
1 cup orange juice
3 packets unflavored gelatin
5 medium, very ripe mangoes
1 cup sugar
1 cup evaporated skim milk
2 cups light whipped topping
Method
Pour orange juice into a small heat-proof bowl...
Duck with Mushrooms
Recipe of the Week
Duck with Mushrooms
Courtesy of
Sharon Selvig
Ingredients
2 ducks, cut in pieces
1 clove garlic, minced
1/8 teaspoon thyme
4 ounces ham, in 1/4" cubes
1 teaspoon fresh parsley, chopped
1/2 pound mushrooms, sliced thick...
Can your own tomato products
By James Kash
Issue #148 • July/August, 2014
Tomatoes are the backbone for the homestead garden and pantry. These succulent fruits are great on quick sandwiches, mixed in a pasta salad, or (my personal favorite) sliced...
Cast iron loaf pans from breakfast to dessert
By Matt and Linda Morehouse
Issue #133 • January/February, 2012
Cast iron loaf pans are not just for bread. Nearly as versatile as the cast iron 10-inch (#8) covered skillet, the venerable cast iron loaf pan...































