Food and recipes Archives - Backwoods Home Magazine

Never too busy to make bread

By Ilene Duffy Issue #114 • November/December, 2008 Summer vacation came to an abrupt end. Sons are back in school. My "soccer mom" folding chair is in the trunk of the car. The daytimer is getting...

Pickled chili peppers

Recipe of the Week Pickled chili peppers Courtesy of Richard Blunt You'll find this recipe and over 400 more in Backwoods Home Cooking.Click Here Ingredients Brine: 2 lbs. (1 gallon) fresh, ripe, chili peppers 1 gallon water 2 cups of sea or...

Stewed tomatoes

Recipe of the Week Stewed tomatoes Courtesy of Alice Brantley Yeager You'll find this recipe and over 400 more in Backwoods Home Cooking.Click Here Ingredients 1 gallon ripe tomatoes 2 cups onions, coarsely chopped 1 cup celery, coarsely chopped 1 cup sweet peppers,...

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...

Whole grain breads baked at home

By Richard Blunt Issue #112 • July/August, 2008 Bread baking is an ancient craft that some food historians believe reaches back over 15,000 years to the time when the last Ice Age was losing its grip...

My garden — A springboard of food, pleasure, and history

By Habeeb Salloum Issue #80 • March/April, 2003 "You mean that from this postage-size garden you grow enough vegetables and herbs to last you all year?" my friend asked in disbelief as he watched me plant...

Asparagus Pasta Salad

Recipe of the Week Asparagus Pasta Salad Courtesy of Don Peddleson Ingredients 12 ounces fresh asparagus, diagonally sliced into 1-inch pieces 12 cherry tomatoes, quartered 1/2 cup pitted ripe olives, sliced 3 tablespoons snipped parsley 1/4 cup wine vinegar 3 tablespoons olive oil 1 clove...

Polish Chicken

Recipe of the Week Polish Chicken Ingredients 1 roasting Chicken, cut up, at room temperature 3/4 cup Flour 2 Eggs 1 cup unflavored Breadcrumbs 3 Tbsp. Water 2 cups Sour Cream 5 Tbsp. Butter Salt and Pepper Method Place flour in a bowl and breadbrumbs in...

Lenie in the kitchen: Lemon scones, pound cake, and pie

Lenie in the kitchen Lemon scones, pound cake, and pie By Ilene Duffy Issue #165 • May/June, 2017 How did 28 years go by so quickly? It was a beautiful fall evening in November 1989 when I took...

If you can boil water you can make a good stew

By Richard Blunt Issue #44 • March/April, 1997 Since childhood, homemade soups and stews have been high on my list of favorite foods. The aroma of a savory soup or stew slowly simmering on the stove...

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...

Freeze a holiday turkey to enjoy it all year long

By Linda Gabris Issue #174 • November/December, 2018 When I was a kid, Grandpa and Grandma would put in an order with the local turkey farmer in November for a “Christmas” bird, which would be picked...

Pistachios — Historic and healthy nuts

By Habeeb Salloum Issue #125 • September/October, 2010 Pistachios (Pistacia vera), whose name derives from the Persian word pisteh, is believed to have originated in Iran. For thousands of years they thrived in western Asia, in...

Making hard cider

By Matt Purkeypile Issue #143 • September/October, 2013 Hard cider is an American tradition dating back to before the Revolution. In the early days of America, it was as prevalent as beer. Unlike what we teach...

Chicken and dumpling stew

Recipe of the Week Chicken and dumpling stew Courtesy of Richard Blunt You'll find this recipe and over 400 more in Backwoods Home Cooking.Click Here Stew Ingredients: 1 cooked, skinned, and boned 5-6 lb. chicken (cut meat into 1/2-inch pieces) 8...

Pickled Sweet Green Tomatoes

Recipe of the Week Pickled Sweet Green Tomatoes Courtesy of Jessica Sackmann Ingredients 16 cups green Tomatoes, sliced ( 10 to 11 lbs.) 2 cups Onions, sliced ¼ cup canning or pickling Salt 4 cups Vinegar (5%) 3 cups brown Sugar 1...