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...
Jambalaya stew
Recipe of the Week
Jambalaya stew
Courtesy of
Richard Blunt
You'll find this recipe and over 400 more in Backwoods Home Cooking.Click Here
Special Equipment:
1 seasoned 5-qt. Dutch oven with lid
Ingredients:
2 Tbsp. peanut oil
3 oz. smoked sausage, chopped medium...
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...
You can safely and easily can your own meat
By Jackie Clay
Issue #105 • May/June, 2007
Of all the foods I can every year, the most useful is the wide variety of meats. While we aren't huge meat eaters, these rows and rows of...
Start your food storage on $10 a week
By Alan T. Hagan
Issue #59 • September/October, 1999
If Old Mother Hubbard had had a food storage program before she went to her cupboard her poor dog would have gotten his bone. Given the fact...
Italian Christmas bread
Recipe of the Week
Italian Christmas bread
Courtesy of
Richard Blunt
You'll find this recipe and over 400 more in Backwoods Home Cooking.Click Here
Ingredients
1/4 cup warm milk (110 to 115°)
1 pkg. active dry yeast
1/2 tsp. brown sugar
1/4 cup...
The incredible cattail — The super Wal-Mart of the swamp
By Kevin F. Duffy
Issue #43 • January/February, 1997
I can think of no other North American plant that is more useful than the cattail. This wonderful plant is a virtual gold mine of survival utility....
Hunting, processing, and serving black bear
By Linda Gabris
Issue #162 • November/December, 2016
Bear was a popular meat in our house when I was growing up in the rural woods. Black bear was Grandpa's favorite big game animal to hunt and...
Tomato-Avocado-Buttermilk Soup
Recipe of the Week
Tomato-Avocado-Buttermilk Soup
Courtesy of
Jimmy Andalli
Ingredients
3 pounds tomatoes, peeled and seeded
2 tablespoons tomato paste
1 cup buttermilk
1 tablespoon olive oil
1 avocado, mashed to a puree
Juice of 1 lemon
2 tablespoons finely minced fresh parsley
Salt...
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...
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...
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...
Egg thingies
Recipe of the Week
Egg thingies
Courtesy of
John Silveira
You'll find this recipe and over 400 more in Backwoods Home Cooking.Click Here
Ingredients
For each egg:
1 Tbsp. or so of olive oil
1 green onion, diced
1 Tbsp. diced red...
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,...
Bread — The staff of life
By Jackie Clay
Issue #78 • November/December, 2002
In today's hurry-up, prosperous world, bread has come to mean that white, pasty stuff you buy in the store and slap together into boring, equally tasteless sandwiches. Or...
