Caribbean Barbecued Pork Steaks

Recipe of the Week  Caribbean Barbecued Pork Steaks  Courtesy of Willy Borsheim  Ingredients 1 1/2 pounds boneless pork chops/steaks, about 1/2-inch thick 1 large red onion, sliced 3/4 cup fresh lime juice 1 teaspoon salt 1/2 teaspoon cayenne pepper Method Lay pork in a glass...

Potato Latkes

Recipe of the Week  Potato Latkes  Courtesy of Erica Bernstein  Ingredients 8 large potatoes (about 2-1/2 pounds) 2 medium onions 2 large eggs 1-1/2 teaspoons salt 1/2 teaspoon ground white pepper 1/4 cup flour Peanut or vegetable oil for frying Method Preheat...

Salsa

Jackie Clay  Ingredients 40 medium tomatoes 5 cups finely chopped onions 4 cups finely chopped celery 2 cups finely chopped jalapeños (may use other peppers, to taste) 1/2 cup lemon or lime juice 1/2 cup finely chopped cilantro 5 Tbsp. salt Method To peel...

Harvesting the wild: Acorns

By Jackie Clay Issue #79 • January/February, 2003 When I was just a little girl, I used to collect acorns by the boxfull as they fell in the fall. I didn't know why. They just felt...

Green tomato kosher dill pickles

Recipe of the Week  Green tomato kosher dill pickles  Courtesy of Marjorie Burris   You'll find this recipe and over 400 more in Backwoods Home Cooking.Click Here Ingredients small, firm green tomatoes celery stalks sweet green peppers, cut into fourths garlic...

Grape Leaves Stuffed with Chevre & Figs

Recipe of the Week  Grape Leaves Stuffed with Chevre & Figs  Courtesy of Lane Franklin  Ingredients 3 ounces fresh Figs 3 ounces Cream (or goat milk) 4 ounces Chevre (fresh goat cheese) 1 Egg, beaten 2 oz. Pine Nuts, toasted 2...

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...

Root vegetable casserole

Recipe of the Week  Root vegetable casserole  Courtesy of Richard Blunt   You'll find this recipe and over 400 more in Backwoods Home Cooking.Click Here Ingredients 2 cups medium parsnips (peeled and diced medium) 1-1/2 cups medium carrots (peeled and diced medium)...

Here are some tasty ways to use those end-of-season green tomatoes

By Marjorie Burris Issue #41 • September/October, 1996 That gentle nip in the autumn air feels pleasant to your cheeks, but it also means that one more tomato season is about to come to an end....

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...

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...

A healthy heart starts in the kitchen

By Richard Blunt <!----> Issue #100 • July/August, 2006 The Surgeon General of the United States recently referred to obesity as "the terror within." But who is the enemy? When we finally started paying attention to what...

Fiery Frittata

Recipe of the Week  Fiery Frittata  Courtesy of Adam Kingman  As the name suggests, this dish is very spicy. Substitute some or all mild chiles to lower the heat. Ingredients 1/4 cup olive oil 2 large potatoes, diced 1/2 cup chopped...

Apricot stuffed Lamb Chops

Recipe of the Week  Apricot stuffed Lamb Chops  Courtesy of Philip Small  Ingredients 4 boneless Lamb chops 1/2 pound dried Apricots 2 cloves of Garlic, chopped 2 red Chillies, seeded and finely chopped 2 Tbsp. Apricot Jam 1 tsp....

Modify your oven to bake great bread

By Emily Buehler Issue #102 • November/December, 2006 Making bread at home is a long process—kneading the dough, waiting while it rises, shaping it into a loaf, and then waiting while it rises again. But in...

Bob’s basic breads for beginners, bachelors, barbarians, and backwoodsmen

By Bob Van Putten Issue #173 • September/October, 2018 I reckon it takes a lot of gall for me to write about bread because compared to my wife I’ll never be anything but a rank amateur...