Food and recipes Archives - Backwoods Home Magazine

Crispy onion rings

Recipe of the Week Crispy onion rings Courtesy of Jo Mason You'll find this recipe and over 400 more in Backwoods Home Cooking.Click Here Ingredients 4 or 5 medium-sized yellow onions 1-1/2 cups flat beer 1-1/4 cups flour 1/4 cup corn meal shortening for...

Greens and rhubarb are spring tonics

By Jennifer Stein Barker Issue #45 • May/June, 1997 Rhubarb and greens are classic spring tonics. The reason for this is that they are among the first things to grow to a usable size in springtime,...

Demystifying real rye bread

By Richard Blunt Issue #141 • May/June, 2013 Rye has been a popular bread grain in many parts of Europe for hundreds of years, second only to wheat. Popular regional rye breads can be found in...

Keep the Ice On

By Jeffrey R. Yago, P.E., C.E.M. Self-Reliance, Fall 2019 When I ask most people why they own or are looking to buy a generator, most will say it is to keep a refrigerator or freezer operating....

Dilled oyster crackers

Recipe of the Week Dilled oyster crackers Courtesy of Alice Brantley Yeager You'll find this recipe and over 400 more in Backwoods Home Cooking.Click Here Ingredients 2 12-oz. pkgs. oyster crackers 1 cup canola oil or other light vegetable oil 2 tsp....

Baking Bread

By Linda Gabris Issue #168 • November/December, 2017 Growing up in the rural woods miles away from the nearest country store, store-bought bread was seldom seen in Grandma’s house. So to keep up with demand, she...

Raspberry ketchup

Richard Blunt Ingredients 1 1/2 cups fresh or frozen raspberries 1 to 3 pickled chili peppers (let your taste be the judge) or substitute l/8 tsp. cayenne pepper 1/3 cup fresh or canned tomato puree 1/3 cup wine vinegar 1/4...

Moroccan mint tea

Recipe of the Week Moroccan mint tea Courtesy of Habeeb Salloum You'll find this recipe and over 400 more in Backwoods Home Cooking.Click Here Ingredients 4-1/2 cups boiling water 3 tsp. green tea (if not available, Indian tea may be...

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,...

Honey Roasted Pheasant

Recipe of the Week Honey Roasted Pheasant Courtesy of Mike Willard Ingredients 1 Pheasant 3/4 cup Honey 1/2 cup creamy Peanut Butter 2 Tbsp. Cider Vinegar 2 Tbsp. Soy Sauce Method Combine the honey, peanut butter, vinegar, and soy sauce...

Family dinner at Backwoods Home Magazine

By Richard Blunt Issue #129 • May/June, 2011 Last fall I was invited to Gold Beach, Oregon, to spend some quality time with my lifelong friend, Dave Duffy, and his family. On these visits it is...

The perfect holiday meal

By Jackie Clay Issue #108 • November/December, 2007 There are no cultures in the world, nor have there been, that did not have feast days. From prehistoric times to yesterday, food has always played an important...

Breakfast Sausage Casserole

Recipe of the Week Breakfast Sausage Casserole Courtesy of Nancy Janus Ingredients 1 pound pork sausage 6 slices white bread, toasted and cubed 1/2 pound shredded cheddar cheese 1 teaspoon mustard powder 1/2 teaspoon salt 4 eggs, beaten 2 cups milk Method Remove sausage meat from...