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...

Potato soup

Recipe of the Week  Potato soup  Courtesy of Alice Brantley Yeager   You'll find this recipe and over 400 more in Backwoods Home Cooking.Click Here Ingredients 4 cups peeled, diced Irish (white) potatoes 1 medium onion, coarsely chopped 3 Tbsp. flour 1...

Poor man’s shrimp cocktail on perch

Recipe of the Week Poor man’s shrimp cocktail on perch Courtesy of Pat Ward You'll find this recipe and over 400 more in Backwoods Home Cooking. Click Here Ingredients 3/4 cup ketchup 1 Tbsp. horseradish 2 tsp. Worcestershire Sauce 1 Tbsp. lemon juice Tabasco to...

Bread — The staff of life

By Jackie Clay Issue #78 • November/December, 2002 In today's hurry-up, prosperous world, bread has come to mean that white, pasty stuff you buy in the store and slap together into boring, equally tasteless sandwiches. Or...

Garlic Soup

Recipe of the Week  Garlic Soup  Courtesy of Brad Delmonico  Ingredients 6 cups Vegetable Stock 6 slices Italian Bread, cut into 1-inch cubes 12 cloves garlic, quartered (use more if you like) 1/2 cup dry red Wine 2 Tbsp. Butter 1 Tbsp. Olive Oil 1...

Chicken San Francisco

Recipe of the Week  Chicken San Francisco  Courtesy of Beverly Rossman  Ingredients 1    2 to 2-1/2 lb chicken, cut up to frying size pieces Grated rind and the juice of 2 medium oranges 1 Tablespoon grated onion 1/2 teaspoon...

Peloponnesian Pot Roast

Recipe of the Week  Peloponnesian Pot Roast  Courtesy of Beverly Rossman  This is a fantastic and different pot roast. I usually double the sauce for this roast. We like lots of sauce to put on the...

Tabbouleh

Recipe of the Week  Tabbouleh  Courtesy of Jeremy Finich  This salad is considered a staple in may middle eastern homes. Eat it spooned onto your favorite crackers, spread on pita bread or as a side dish to...

Traditional trail foods — Transportable calories

By Brad Rohdenburg Issue #81 • May/June, 2003 Napoleon said that an army marches on its stomach. Frederick the Great defined an army as a group of men who demanded daily feeding. One can imagine the...

Tortellini Soup

Recipe of the Week  Tortellini Soup  Courtesy of Martha Desimone  Ingredients 6 cups chicken broth 3/4 cup onion, chopped 1 cup carrot, diced fine 4 to 6 green chiles, diced 2 cloves garlic, minced 1 teaspoon dried basil 1 tablespoon olive oil 10 to 12 ouces...

Apple-Mango Scallops

Recipe of the Week  Apple-Mango Scallops  Courtesy of Oliver Del Signore  Ingredients 1 pound sea Scallops 2 firm, tart Apples 1 medium Onion 1 ripe Mango 2 Tablesppons Olive Oil 2 Tablespoons Butter Juice of one fresh Lemon Salt & Pepper Method Rinse scallops and set aside. to...

Dollar Store to the Rescue

By Jeffrey R. Yago, P.E. Summer 2019, Self-Reliance I have talked with emergency responders who have traveled all over the country to volunteer their rescue efforts at disasters like the recent flooding in Texas. While much...

Jo’s Kentucky-fried cole slaw

Recipe of the Week  Jo’s Kentucky-fried cole slaw  Courtesy of Jo Mason   You'll find this recipe and over 400 more in Backwoods Home Cooking.Click Here Ingredients 1/2 medium-sized head cabbage 1 small carrot 1/2 bell pepper 1/2 cup mayonnaise 1/4 cup vinegar 1/4 cup sugar 1/2...

Ham and sausage jambalaya

Recipe of the Week  Ham and sausage jambalaya  Courtesy of Tom Barth   You'll find this recipe and over 400 more in Backwoods Home Cooking.Click Here Ingredients 1/2 tsp. salt 1/2 tsp. black pepper 1/2 tsp. white pepper 1/2 tsp. cayenne pepper 1/2 tsp. paprika 1/2...

Basic chicken broth

Richard Blunt Ingredients 1 5-6 lb. stewing hen or roasting chicken 6 qts. cold water 2 medium onions, peeled and cut into quarters 1 celery rib with leaves attached 1 whole carrot 2 bay leaves 8 whole black peppercorns 3 whole cloves 1 piece...

Braised rabbit with red wine

Recipe of the Week  Braised rabbit with red wine  Courtesy of Alicia Fleiss  Ingredients 1 2-1/2 pound Rabbit 1/2 pound small Mushrooms 1/4 pound small White Onions 1-1/2 cups dry red Wine 1/2 cup Chicken Bouillion 2 Tbsp. Oil 1 Tbsp. freshly chopped...