Louisiana gumbo
Recipe of the Week
Louisiana gumbo
Courtesy of
Alice Brantley Yeager
You'll find this recipe and over 400 more in Backwoods Home Cooking.Click Here
Ingredients
1 large dressed frying chicken, including giblets & neck
1-1/2 cups of flour for dredging
1/2 tsp....
Picking and preserving the wild plum
By Bill Weekes
Issue #69 • May/June, 2001
The wild plum is a fickle fruit, ripening any time between late spring and late summer. It comes in a bunch of colors, shapes, and sizes. Some are...
Layered Casserole & Pea Salad
Recipe of the Week
Layered Casserole & Pea Salad
Courtesy of
Nathele Graham
Ingredients
1 cup uncooked rice
1 can (15 oz) tomato sauce
Enough water to combine with tomato sauce to equal 2 cups
1 can corn, drained
1 can green beans,...
Be a Viking: Brew wild-crafted mead
By Jereme Zimmerman
Issue #155 • September/October, 2015
I am preparing honey, water, and flavoring ingredients for a batch of mead made with a commercial yeast.
Mead (honey wine) is one of the simplest alcoholic beverages to...
Plantation Coffee Punch
Recipe of the Week
Plantation Coffee Punch
Courtesy of
Louise Johnson
Ingredients
1/3 cup instant coffee dissolved in 1/2 cup boiling water
5 cups milk
1 cup whipping cream, whipped
2 cups vanilla ice cream
1/4 cup sugar
1 tsp. vanilla
Method
Mix the dissolved instant...
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...
Boost your immune system with fast and easy fish dishes
By Linda Gabris
When I was growing up in the rural woods, Grandpa and I did a lot of fishing from spring through fall so fresh catch was always on the menu. But come winter...
Food security 101: part 2 — Convenience mixes make life easier
By Rowena Aldridge
Issue #139 • January/February, 2013
Last issue we talked about some things you can do to stretch your food budget and make great use of every bit of food you buy. This article...
Smoked Salmon
Recipe of the Week
Smoked Salmon
Courtesy of
Lisa Nourse
The best meals are made from stuff you grow--or catch. Here's a tasty smoked salmon treat made from a 38-pound king salmon caught by 11-year-old Ian Nourse, who...
Peanut Soup
Recipe of the Week
Peanut Soup
Courtesy of
Marylin Dede
Ingredients
3 cups Chicken Broth or Stock
1 cup Peanut Butter, natural & unsweetened**
1 small Onion, minced
1 small sweet green Pepper, minced
1 clove Garlic, crushed and minced...
Mint julep non-alcoholic
Recipe of the Week
Mint julep non-alcoholic
Courtesy of
Alice Brantley Yeager
You'll find this recipe and over 400 more in Backwoods Home Cooking.Click Here
Ingredients
5 lemons
1 bunch fresh peppermint
1-1/2 cups sugar
1/2 cup water
3 qts. ginger ale
ice
Method
Squeeze juice from...
Blueberry wine jam
Recipe of the Week
Blueberry wine jam
Courtesy of
Jan Cook
You'll find this recipe and over 400 more in Backwoods Home Cooking.Click Here
Ingredients
1 pkg. (10 oz.) frozen blueberries, unsweetened
4 cups sugar
2 cups berry wine
2 Tbsp. frozen orange...
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....
Chocolate crinkles
Recipe of the Week
Chocolate crinkles
Courtesy of
Rhoda Denning
You'll find this recipe and over 400 more in Backwoods Home Cooking.Click Here
Ingredients
1/2 cup butter
1 2/3 cup sugar
2 tsp. vanilla
2 eggs
2 1-oz. squares semi-sweet chocolate, melted
2 cups flour
2...
Puerto Rican Rice With Pork
Recipe of the Week
Puerto Rican Rice With Pork
Courtesy of
Susan DiBracco
Ingredients
1 pound boneless pork loin
1 large onion, minced
1/2 cup green bell pepper, diced
2 large cloves garlic, minced
30 pimiento-stuffed green olives
2 cups long-grain white...
