Food and recipes Archives - Backwoods Home Magazine

Oregon Grape Jam

By Joyce Lindsey O’Keefe Website Exclusive • August, 2008 Oregon Grape (Mahonia aquifolium) bushes are native to the West Coast from northern California to British Columbia. They are the state flower of Oregon. The bushes come...

Bacon-Avocado Potato Salad

Recipe of the Week Bacon-Avocado Potato Salad Courtesy of Mavis Linder Ingredients 6 medium boiling potatoes 2 avocados, cubed 8 slices bacon 1/2 cup chopped onions, chopped 1 tablespoon fresh lime juice 1/2 cup white wine 1/4 cup...

Uncooked Peanut-butter Candy

Recipe of the Week Uncooked Peanut-butter Candy Courtesy of Ruth Dasche Ingredients 1/2 cup smooth or crunchy peanut butter 1/2 cup honey (any kind you like) 3/4 to 1 cup powdered milk Method Using a 1 quart or larger bowl, add...

Apple and berry pies

By Ilene Duffy Issue #118 • July/August, 2009 Go to your room!" bellows our friend, John Silveira. He is kidding of course. I mean, how mad can somebody really be when they're eating your homemade pie...

Hearty breakfast fillets

Richard Blunt Ingredients 1/2 cup flour kosher salt and freshly ground black pepper to taste 1 egg 1/2 cup milk 1 cup cornflake crumbs 1 lb. fish fillets (small thin fillets preferred) 1/2 cup peanut oil Method Equipment: 7-inch well-seasoned cast iron skillet or...

Eggplant salad

Recipe of the Week Eggplant salad Courtesy of Habeeb Salloum You'll find this recipe and over 400 more in Backwoods Home Cooking.Click Here Ingredients 1 large eggplant (about 2 lbs.) oil for frying 4 cloves garlic, crushed 1 small hot pepper, very finely...

Corned Beef Cakes

Recipe of the Week Corned Beef Cakes Courtesy of Eugene Mora Ingredients 1 (7 ounce) can corned beef 1 pound sweet potatoes or yams 1 small onion, chopped 2 eggs, beaten 1/4 cup milk 2 cups bread crumbs for coating 1 tablespoon finely chopped parsley 1...

Deconstructing a bowl of red

By Richard Blunt Issue #138 • November/December, 2012 When we eat, we incorporate all of our senses (sight, touch, hearing, taste, and smell) to help us make a general determination about the food in front of...

Preserve the harvest naturally through wild fermentation

By Jereme Zimmerman Issue #154 • July/August, 2015 Little hands are ideal for helping to stuff jars with vegetables. Just be sure to "pay" your help — but don't let them eat it all! For a homesteader,...

These salads are hearty dishes

By Jennifer Stein Barker Issue #43 • January/February, 1997 When most people think of a salad, they first think of lettuce or fruit, but a salad may also be made of vegetables or fruit, combined with...

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...

Boiled crawfish

Recipe of the Week Boiled crawfish Courtesy of James Robertson You'll find this recipe and over 400 more in Backwoods Home Cooking.Click Here Ingredients 1 sack of live crawfish (35-40 lbs.) 2 26-oz. boxes of salt 5 medium onions, halved 1/2 4-oz. bottle...

Lazy housewife pickles

Recipe of the Week Lazy housewife pickles Courtesy of Jackie Clay You'll find this recipe and over 400 more in Backwoods Home Cooking.Click Here Ingredients 4 qts. small cucumbers 1 cup dry mustard 1 cup sugar 1 cup salt 1 gallon vinegar Method Wash the cucumbers,...