Tahini — A health food par-excellence
By Habeeb Salloum
Issue #89 • September/October, 2004
Since time immemorial tahini has been a choice food in the countries which edge the eastern Mediterranean. The product of hulled and crushed sesame seeds, this delectable, nourishing,...
Caribbean Catfish
Recipe of the Week
Caribbean Catfish
Courtesy of
Steve Garbon
Ingredients
4 Catfish fillets
2 cups Water
1/2 cup fresh Bread Crumbs
1/4 cup toasted Almonds, chopped
1/4 cup Green Pepper, chopped
4 Tbsp. fresh Lime Juice
4...
Cauliflower-Ham Chowder
Recipe of the Week
Cauliflower-Ham Chowder
Courtesy of
Edna LaFleur
Ingredients
2½ cups cubed, fully cooked Ham
2 cups sliced Cauliflowerets
2 cups peeled, cubed Potatoes
1/2 cup chopped Onion
3 cups milk
1 cup water
1 chicken Bouillon cube or 1 tsp. granules
1/8 tsp....
Elk Roast With Cranberries
Recipe of the Week
Elk Roast With Cranberries
Courtesy of
Daisy Wallace
Ingredients
2 - 3 pound Elk roast*
2 tablespoons Oil
2 cups raw Cranberries
1 small stalk Celery, chopped
1 teaspoon Nutmeg
1-1/2 tablespoons Maple Sugar
1/4 cup all purpose Flour
1 small Onion,...
Tetsukabuto squash pie
Recipe of the Week
Tetsukabuto squash pie
Courtesy of
Alice Brantley Yeager
You'll find this recipe and over 400 more in Backwoods Home Cooking.Click Here
Ingredients
1 9-inch unbaked pie shell
2 cups mashed or pureed cooked pulp of Tetsukabuto squash
1/2...
Skillet Spanish rice
Recipe of the Week
Skillet Spanish rice
Courtesy of
John Silveira
You'll find this recipe and over 400 more in Backwoods Home Cooking.Click Here
Ingredients
1 lb. lean ground beef
8 oz. sweet Italian sausage
2 small red or green bell peppers,...
Pizza Casserole
Recipe of the Week
Pizza Casserole
Courtesy of
Michael Pirazi
Ingredients
1-1/2 pounds Italian sausage
1/2 cup chopped onion
1/4 cup chopped green olives
1 cup sliced mushrooms
1 teaspoon salt
1/4 teaspoon oregano
1/4 teaspoon pepper
12 ounces thin egg noodles
2-1/2 cups (20 ounces) pizza...
Scallop Crunch Appetizer
Recipe of the Week
Scallop Crunch Appetizer
Courtesy of
Larry Fielding
Ingredients
12 large scallops
6 slices bacon, cut in half
6 water chestnuts, sliced in half
12 one-inch pieces green onion
2 tablespoons sherry
1/2 teaspoon sugar
1/2 teaspoon...
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...
American food — It’s as varied as the melting pot
By Richard Blunt
Issue #30 • November/December, 1994
Oftentimes, I stop and wonder what people ate in the early days of this country. We cooks do that sometimes. And it's at times like this that I...
Shiitake mushrooms
By Linda Gabris
Issue #96 • November/December, 2005
There's a familiar old saying about mushrooms making meals marvelous but when it comes to the delectable shiitake, here's a pick that goes way beyond the call of...
Lamb Curry with Yogurt
Recipe of the Week
Lamb Curry with Yogurt
Courtesy of
Gail Stromb
Ingredients
4 green chile peppers, chopped
1 tablespoon fresh ginger, minced
2 cloves garlic, minced
1 large onion, minced
2 tablespoons ground coriander
2 teaspoons ground tumeric
1 teaspoon...
Apples and sweet potatoes
Anne Westbrook Dominick
Ingredients
3 apples, peeled, cored, and sliced
1 Tbsp. lemon juice
1 1/2 lbs. sweet potatoes, peeled and sliced
1/4 cup apple juice, cider or vinegar
1 Tbsp. melted butter
Method
Mix apples and lemon juice. In a baking...
Hamburger soup
Recipe of the Week
Hamburger soup
Courtesy of
Darlene Campbell
You'll find this recipe and over 400 more in Backwoods Home Cooking.Click Here
Ingredients
1 lb. ground beef
4 carrots, cut in 2-inch chunks
3 potatoes, quartered
1 onion, chopped
1/2 bell pepper, sliced
1...
Lenie in the kitchen: Pumpkin sweet bread with walnuts
By Ilene Duffy
It seems to be the simple things I’m missing most during this pandemic when many of us are spending a lot of time at home. With the virus surging in various parts...
Hot Artichoke Dip
Recipe of the Week
Hot Artichoke Dip
Courtesy of
Frank Felts
Ingredients
1 (14 ounce) can Artichoke Hearts, drained and coarsely chopped
1 cup Parmesan Cheese
8 ounces Cream Cheese, at room temperature
1/2 cup Mayonnaise
1/2 Teaspoon dill weed
1/4 teaspoon Garlic, minced
Method
Preheat...
