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...
The best apple pie you’ll ever bake
By Richard Blunt
Issue #132 • November/December, 2011
Dave Duffy, the publisher of Backwoods Home Magazine, asked me to review some of my early recipes and see if any needed updating. After rereading a few, I...
Canning Steelhead and Tuna
By Lisa Nourse
Issue #177 • July/August/September, 2019
Any medical professional will tell you that adding fish oil to your diet has incredible benefits. Oily fish is rich in omega-3 fatty acids which provide many health...
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...
Salmon loaf
Recipe of the Week
Salmon loaf
Courtesy of
Ilene Duffy
You'll find this recipe and over 400 more in Backwoods Home Cooking.Click Here
Ingredients
1 large can of salmon, drained
1 egg
1 generous Tbsp. of ketchup
1 tsp. soy sauce
1/2 tsp. Worcestershire...
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...
Southern mint julep
Recipe of the Week
Southern mint julep
Courtesy of
Alice Brantley Yeager
You'll find this recipe and over 400 more in Backwoods Home Cooking.Click Here
Ingredients
4 sprigs fresh peppermint
1 tsp. sugar
cracked ice
1 1/2 jigger bourbon whiskey
Method
Crush mint leaves and...
Apple and Potato Soup
Recipe of the Week
Apple and Potato Soup
Courtesy of
Don Peterson
Ingredients
Soup:
4 Tablespoons butter
2 Leeks (white part only) , cleaned and sliced
5 cups tart Apples, peeled, cored, and chopped
6 cups Chicken Stock
2 cups...
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...
Chicken Enchiladas
Recipe of the Week
Chicken Enchiladas
Courtesy of
Mari Susan Bell
Two large pans (double recipe) can feed quite a crowd when accompanied by refried beans or Spanish Rice and a green/citrus/sweet onion salad. Delicioso! Enjoy!
Chicken Enchiladas
Ingredients
3...
Bologna sandwiches and roasted rabbit
By Habeeb Salloum
Issue #61 • January/February, 2000
"I don't know what I'm going to do with all this bologna!" My mother was speaking to herself as she tried to find room for two huge bologna...
Middle Eastern breads
By Habeeb Salloum
Issue #135 • May/June, 2012
Arabs, the majority people in the Middle East, eat bread with every meal. In tradition and in daily life, bread is held to be a divine gift from...
Dishpan cookies
Recipe of the Week
Dishpan cookies
Courtesy of
Darlene Campbell
You'll find this recipe and over 400 more in Backwoods Home Cooking.Click Here
Ingredients
4 cups all-purpose flour
2 tsp. soda
1 tsp. salt
2 cups brown sugar
2 cups granulated sugar
2 cups oil
4...
Easy raspberry jam
Recipe of the Week
Easy raspberry jam
Courtesy of
Linda Gabris
You'll find this recipe and over 400 more in Backwoods Home Cooking.Click Here
Ingredients
6 cups fresh wild raspberries (the store-bought kind will do, but honestly, they don’t measure...
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...
Glazed carrots with peas and onions
Recipe of the Week
Glazed carrots with peas and onions
Courtesy of
Richard Blunt
You'll find this recipe and over 400 more in Backwoods Home Cooking.Click Here
Ingredients
1-1/2 lbs. sliced fresh carrots
1-1/2 cups chicken or beef broth
6 Tbsp. butter
1/2...
