Food security 101: part 2 — Convenience mixes make life easier
By Rowena Aldridge
Issue #139 • January/February, 2013
Last issue we talked about some things you can do to stretch your food budget and make great use of every bit of food you buy. This article...
Cracklin’s — An irresistible snack that you can’t stop sneakin’
By Linda Gabris
Issue #79 • January/February, 2003
When I was a girl growing up in the backwoods, one of my favorite times of the year was autumn when grandpa would butcher a pig to put...
Homemade Cottage cheese, rhubarb pie, lemon custard pudding cake, pasties, beef stew, biscuits, butter,...
By Jackie Clay
Issue #82 • July/August, 2003
We've all been there; we are striving toward a self-reliant lifestyle, growing, raising, and foraging much of our family's food. After all, we realize that not only does...
Kalbi Chim
Recipe of the Week
Kalbi Chim
(Korean steamed beef ribs)
Courtesy of
Lois Kwan
Ingredients
2 - 3 pounds beef ribs
1-1/2 cups water
6 tablespoons sugar
1 tablespoon rice-wine (sake)
6 tablespoons soy sauce
2 tablespoons sesame
1 tablespoon sesame oil...
Chocolate Babka
Recipe of the Week
Chocolate Babka
Courtesy of
Amanda Geller
Ingredients
1 cup milk
5 tablespoons butter, plus extra for greasing
1/4 cup lukewarm water
1 package dry yeast
6 tablespoons sugar
1 teaspoon salt
5-6 cups unbleached...
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...
CHILI MANIA — This all-American food came out of Texas to conquer the whole...
By Richard Blunt
Issue #64 • July/August, 2000
Whenever you discuss peppery issues like religion or politics your emotions and blood pressure are at risk of running high. This is because the conversation is likely doomed...
Danish Meat Balls
Recipe of the Week
Danish Meat Balls
Courtesy of
Freddie Lindstrom
Ingredients
1 pound ground beef
1/2 pound ground veal
3 medium potatoes, cooked and mashed
1 medium onion, minced
1-1/2 cups flour
1/3 cup flour
1 egg, beaten
2...
Wonderful wilderness wines
By Linda Gabris
Issue #88 • July/August, 2004
From spring's first delicate blossoms to the last clinging berries of autumn, hobby winemakers can cash in on nature's bounty to rack up an exciting array of distinctive...
Hungarian venison stew
Recipe of the Week
Hungarian venison stew
Courtesy of
Tom R. Kovach
You'll find this recipe and over 400 more in Backwoods Home Cooking.Click Here
Ingredients
1 lb. (or a little more) of chopped venison (ground venison works, too)
3...
Pickled nopalitos
Recipe of the Week
Pickled nopalitos
Courtesy of
Jackie Clay
You'll find this recipe and over 400 more in Backwoods Home Cooking.Click Here
Ingredients
4 lbs. de-spined, sliced fresh nopalitos
mustard seed
dill seed (if dill flavoring is desired)
garlic cloves, halved
dry red...
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...
Sunday night dinner
By Ilene Duffy
Issue #121 • January/February, 2010
"Tradition! Tradition!" I can still hear the bellowing song from Fiddler on the Roof that we listened to over and over as kids. Some of us have religious...
Home canning safety tips
By Liz Case
Issue #66 • November/December, 2000
Like many who were born shortly after World War II, I grew up in a family with a solidly "city" lifestyle. My mother saw canning as drudgery. For...
Cannellini Bean And Mushroom Casserole
Recipe of the Week
Cannellini Bean And Mushroom Casserole
Courtesy of
Wendy Nakken
Ingredients
2 cups cooked cannellini beans
1 cup mushrooms, coarsely chopped
2 tablespoons butter, for frying
2 tablespoons butter, cold
1/2 cup sour...
Chicken Curry
Recipe of the Week
Chicken Curry
Courtesy of
Martha Winford
Ingredients
2 lbs boneless, skinless chicken, cut to serving size pieces
2/3 cup peanut or vegetable oil
1-1/2 cups coarsely grated onion
2 cups water
1 cup yogurt
1/2 cup heavy cream
1 4 inch...
