Masala jheenga
Recipe of the Week
Masala jheenga
Courtesy of
Richard Blunt
You'll find this recipe and over 400 more in Backwoods Home Cooking.Click Here
Ingredients
1-1/2 tsp. white poppy seeds
2 lbs. medium-sized raw shrimp (about 30-35 shrimp per lb.)
1/2...
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...
Twice Cooked Pork
Recipe of the Week
Twice Cooked Pork
Courtesy of
Connor Brown
Ingredients
1 pound boneless pork butt
8 ounces chicken broth
2 tablespoons cooking oil
8 small dried red chillies
1 tablespoon chopped garlic
3 scallions, cut into 1-in...
Old-fashioned baked beans
Recipe of the Week
Old-fashioned baked beans
Courtesy of
Jackie Clay
You'll find this recipe and over 400 more in Backwoods Home Cooking.Click Here
Ingredients
2 cups dry navy beans
1/4 cup ham or bacon
1/2 cup dehydrated chopped onions
8 Tbsp....
Cultured milk — Food of centenarians
By Edna Manning
Issue #84 • November/December, 2003
Cultured milk products have been enjoyed in the Middle East, Europe, and parts of Asia for centuries. The Greeks felt that yogurt had therapeutic qualities for diseases caused...
Blueberry tofu frappe
Recipe of the Week
Blueberry tofu frappe
Courtesy of
Rodney Merrill
You'll find this recipe and over 400 more in Backwoods Home Cooking.Click Here
Ingredients
1 cup fresh or frozen blueberries
1/2 cake Kingugoshi (soft style) tofu
1 ripe banana
1/2 cup apple...
Nana V’s holiday corn bread
Recipe of the Week
Nana V’s holiday corn bread
Courtesy of
Richard Blunt
You'll find this recipe and over 400 more in Backwoods Home Cooking.Click Here
Ingredients
8 oz. (raw weight) good quality smoked bacon
1 cup grated sharp cheddar cheese
2...
Make your own nut butters
By Sylvia Gist
Issue #96 • November/December, 2005
When almond butter replaced peanut butter in my diet (on doctor's orders), I discovered I really liked the almond better. And it opened my eyes to the world...
Braised rabbit with red wine
Recipe of the Week
Braised rabbit with red wine
Courtesy of
Alicia Fleiss
Ingredients
1 2-1/2 pound Rabbit
1/2 pound small Mushrooms
1/4 pound small White Onions
1-1/2 cups dry red Wine
1/2 cup Chicken Bouillion
2 Tbsp. Oil
1 Tbsp. freshly chopped...
Baked chili relleno casserole
Recipe of the Week
Baked chili relleno casserole
Courtesy of
Nathele Graham
You'll find this recipe and over 400 more in Backwoods Home Cooking.Click Here
Ingredients
1 8-oz. can whole green chilies
1/2 lb. jack cheese
4 eggs, separated
4 Tbsp. melted butter
Sauce:
1...
Grouse Hunting — The Ultimate Joy of Autumn
By Linda Gabris
Issue #83 • September/October, 2003
Nothing instills such excitement or makes my heart flutter louder than the sudden whir of a flushed out grouse. No matter how many times I've heard it, the...
Beef & Wild Mushroom Lasagna
Recipe of the Week
Beef & Wild Mushroom Lasagna
Courtesy of
Gail Strong
Ingredients
1 pound lean ground beef
2 tablespoons olive oil
1 pound assorted wild mushrooms (such as shiitake, oyster and cremini), sliced
1/4 teaspoon salt
1...
Butterpeas
Recipe of the Week
Butterpeas
Courtesy of
Alice Brantley Yeager
You'll find this recipe and over 400 more in Backwoods Home Cooking.Click Here
Ingredients
3-4 strips of cured, sliced bacon
1 qt. shelled and washed butterpeas
1 medium onion, coarsely chopped...
Fermented dill pickles
Recipe of the Week
Fermented dill pickles
Courtesy of
Olivia Miller
You'll find this recipe and over 400 more in Backwoods Home Cooking.Click Here
Ingredients
50-60 smooth small cucumbers
1 oz. whole mixed spices
dill
1 lb. pure salt
1 gallon water
1 pint cider...
Ginger beer
Recipe of the Week
Ginger beer
Courtesy of
Jackie Clay
You'll find this recipe and over 400 more in Backwoods Home Cooking.Click Here
Ingredients
4 oz. dried ginger root
1 gallon water
juice from...
