Indian Fry Bread

Recipe of the Week  Indian Fry Bread  Courtesy of Beverly Rossman  Ingredients 2 Cups all-purpose flour 1/4 Cup Instand nonfat dry milk powder 2 teaspoon Baking powder 1 teaspoon Salt 1 Tablespoon Butter or Lard 3/4 Cup Warm water...

Pickled fish and rollmops

By Linda Gabris Issue #91 • January/February, 2005 The zesty creations called rollmops (those mouthwatering appetizers that you buy in jars at the supermarket or by bulk in a deli) have deep European roots, but there's...

Vegetarian and semi-vegetarian: Healthy meals that satisfy the omnivore

By Richard Blunt Issue #122 • March/April, 2010 Humans are omnivores, which means we can eat just about anything nature has to offer. In fact, research has shown we need to eat a wide variety of...

Penne with Provencal eggplant and peppers

Recipe of the Week  Penne with Provencal eggplant and peppers  Courtesy of Tim and Anna Green   You'll find this recipe and over 400 more in Backwoods Home Cooking.Click Here Ingredients 2 medium-sized eggplants, unpeeled and cut into 1 inch cubes 1...

Nanny B’s benne bake

Recipe of the Week  Nanny B’s benne bake  Courtesy of Richard Blunt   You'll find this recipe and over 400 more in Backwoods Home Cooking.Click Here Ingredients 1 two lb. frying chicken — cut into 8 pieces       Undercoating: 1 cup all purpose flour 1/2...

Switch your family to goat’s milk

By Tanya Kelley Issue #128 • March/April, 2011 If you milk goats, there's no doubt you've heard it—"Eww! Goat's milk! Gross!" To be perfectly honest, goat milk does taste different than cow milk. So? Different doesn't...

Stewed tomatoes

Recipe of the Week  Stewed tomatoes  Courtesy of Alice Brantley Yeager   You'll find this recipe and over 400 more in Backwoods Home Cooking.Click Here Ingredients 1 gallon ripe tomatoes 2 cups onions, coarsely chopped 1 cup celery, coarsely chopped 1 cup sweet peppers,...

Veal Goulash

Recipe of the Week  Veal Goulash  Courtesy of Steven Burns  Ingredients 2 lb. Veal leg 1 lb. fine egg noodles 3 Roma Tomatoes 3 large Onions 1 green Bell Pepper 1 oz. Capers (with liquid) 4 Tbsp. Butter 1 Tbsp. Paprika 1 cup Sour Cream Salt & Pepper...

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...

Braised venison pepper steak

William Shepherd Ingredients 1 1/2 lbs. venison steak shoulder or round steak 2 Tbsp. cooking oil 1 4 oz. can mushrooms 1 cup water 1 beef bouillon cube 2 Tbsp. soy sauce 1 Tbsp. sugar 1/4 tsp. garlic salt 1/4 tsp. pepper 1 green pepper,...

Filipino Chicken Stew

Recipe of the Week  Filipino Chicken Stew  Courtesy of Raymond Bogan  Ingredients 3 pounds chicken, cubed 5 cups water 1 tablespoon ginger 1/2 teaspoon pepper 1 teaspoon salt 2 large onions, chopped 2 stalks celery, chopped 4 medium potato,...

Boston Baked Beans

Recipe of the Week  Boston Baked Beans  Courtesy of Elinor McFee  Ingredients 2 cups dry navy beans 2 quarts cold water 1/2 teaspoon salt 1/2 cup molasses 1/3 cup brown sugar 1 teaspoon dry mustard 4 ounces salt pork...

Vidalia Onion Pie

Recipe of the Week  Vidalia Onion Pie  Courtesy of Mattie Silverman  Ingredients 3 medium Vidalia Sweet Onions 1/2 cup butter 3 eggs, lightly beaten 1 cup low-fat sour cream 1/4 teaspoon salt 1/2 teaspoon pepper 1/4 teaspoon cayenne red...

Hummus

Recipe of the Week  Hummus  Courtesy of Richard Blunt   You'll find this recipe and over 400 more in Backwoods Home Cooking.Click Here Ingredients 1 cup dried chick peas 1 tsp. baking soda cold water 1/4 tsp. salt plus 1/2 tsp. salt 2 cloves fresh...

Stuffed Eggplant

Recipe of the Week  Stuffed Eggplant  Courtesy of Skylar Gillam  Ingredients 4 large eggplants 1/4 cup oil 12 ounces ground pork 12 ounces ground beef 3 egg yolks 1 teaspoon garlic salt 1 teaspoon black pepper 1 tablespoons breadcrumbs,...

Chicken Enchiladas

Recipe of the Week  Chicken Enchiladas  Courtesy of Ilene Duffy  I learned to make this recipe with my roommates and friends in college. It makes a nice dish when serving company. This takes a while to prepare, but...