Food and recipes Archives - Backwoods Home Magazine

The best apple pie you’ll ever bake

By Richard Blunt Issue #132 • November/December, 2011 Dave Duffy, the publisher of Backwoods Home Magazine, asked me to review some of my early recipes and see if any needed updating. After rereading a few, I...

Avoiding common canning mistakes

By Jackie Clay-Atkinson Issue #142 • July/August, 2013 Canning has been an important part of my life since I was a young girl helping my mother and grandmother can in our Detroit basement. I loved the...

Beans for Sarah

Recipe of the Week Beans for Sarah Courtesy of Richard Blunt You'll find this recipe and over 400 more in Backwoods Home Cooking.Click Here Ingredients 1 1/4 cups dried pinto beans water to soak beans 3 Tbsp. extra virgin olive oil 12 oz....

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...

Apple and Potato Soup

Recipe of the Week Apple and Potato Soup Courtesy of Don Peterson Ingredients Soup: 4 Tablespoons butter 2 Leeks (white part only) , cleaned and sliced 5 cups tart Apples, peeled, cored, and chopped 6 cups Chicken Stock 2 cups...

Heart healthy recipes

By Ilene Duffy Issue #99 • May/June, 2006 I'm not a nutritionist or a medical professional, but I've gained a lot of knowledge concerning foods that are considered to be heart healthy since my husband, Dave,...

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,...

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...

Stuffed Eggplant

Recipe of the Week Stuffed Eggplant Courtesy of Skylar Gillam Ingredients 4 large eggplants 1/4 cup oil 12 ounces ground pork 12 ounces ground beef 3 egg yolks 1 teaspoon garlic salt 1 teaspoon black pepper 1 tablespoons breadcrumbs,...

Vegetarian pies

Issue #87 • May/June, 2004 Delicate, flavorful, and very satisfying are the descriptions with which a number of culinary experts label the countless pies...

Lamb and Apricot Pilaff

Recipe of the Week Lamb and Apricot Pilaff Courtesy of Ivan Brown Ingredients 1 pound lean boneless lamb, well trimmed and cut into bite sized cubes 1 cup bulgar (burghul) wheat (cracked cooked wheat) 1 cup brown rice 1/2 cup ready-to-eat dried...

Canning chickens for the pantry

By Samantha Biggers Issue #135 • May/June, 2012 For the past three years my husband and I have raised Cornish Cross broilers in chicken tractors on our farm in western North Carolina. This past year we...

The real “Q” — Barbecue the way it’s supposed to be

By John DePresca Photos by Carolyn DePresca Issue #119 • September/October, 2009 The next time you go to the grocery store or supermarket check out the price of a pound of already prepared barbecue. If you're shocked...

Vidalia Onion Pie

Recipe of the Week Vidalia Onion Pie Courtesy of Mattie Silverman Ingredients 3 medium Vidalia Sweet Onions 1/2 cup butter 3 eggs, lightly beaten 1 cup low-fat sour cream 1/4 teaspoon salt 1/2 teaspoon pepper 1/4 teaspoon cayenne red...

Nameless salad and dressing

Recipe of the Week Nameless salad and dressing Courtesy of Rodney Merrill You'll find this recipe and over 400 more in Backwoods Home Cooking.Click Here Salad Ingredients 2 cups lettuce, coarsely diced 3 stalks green onion, 1/4-inch slices 1 medium tart green...

Española eggs

Recipe of the Week Española eggs Courtesy of Jackie Clay You'll find this recipe and over 400 more in Backwoods Home Cooking.Click Here Ingredients Shortening to fry 1 medium onion, sliced 8 Anaheim, Big Jim, or Relleno peppers, green roasted If you want...