Food and recipes

Recipe of the Week  Baked Macaroni and Cheese to Kill For  Courtesy of John Silveira  Ingredients 2 cups uncooked elbow Macaroni 3/8 cup Butter 1/2 cup Flour 1-3/4 cups Milk 1/2 cup Sour Cream 1/2 cup grated Parmesan Cheese...

By Tanya Kelley Issue #42 • November/December, 1996 Just in case the world comes to an end, I plan on keeping plenty of chocolate on hand in my food storage. That is, if I can keep...

Recipe of the Week  Tortellini Soup  Courtesy of Martha Desimone  Ingredients 6 cups chicken broth 3/4 cup onion, chopped 1 cup carrot, diced fine 4 to 6 green chiles, diced 2 cloves garlic, minced 1 teaspoon dried basil 1 tablespoon olive oil 10 to 12 ouces...

Recipe of the Week  Pecan twerps  Courtesy of Alice Brantley Yeager   You'll find this recipe and over 400 more in Backwoods Home Cooking.Click Here Ingredients 1/2 lb. butter or shortening 4 heaping Tbsp. powdered sugar 2 cups flour pinch of salt 2...

By Linda Gabris Issue #86 • March/April, 2004 Whether you know it as ail in French, lashun in Hindi, da suan in Chinese, aglio in Italian, fokhagyma in Hungarian or plain old garlic in English, the...

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...

By Ilene Duffy Issue #121 • January/February, 2010 "Tradition! Tradition!" I can still hear the bellowing song from Fiddler on the Roof that we listened to over and over as kids. Some of us have religious...

Recipe of the Week  Blueberry Vareniki (Bluberry Filled Dumplings)  Courtesy of Madd Russian  Ingredients Dough 3 cups all-purpose flour 1 teaspoon salt 3 egg yolks 1/2 cup cold water Filling 3-1/2 cups blueberries 1/2 cup sugar 1/2 to 1 teaspoon cinnamon (to taste) 3/4 tablespoons all-purpose flour Also 2 egg...

Recipe of the Week  Grape Leaves Stuffed with Chevre & Figs  Courtesy of Lane Franklin  Ingredients 3 ounces fresh Figs 3 ounces Cream (or goat milk) 4 ounces Chevre (fresh goat cheese) 1 Egg, beaten 2 oz. Pine Nuts, toasted 2...

By Michele Lightfoot Issue #78 • November/December, 2002 Homemade baby food is not only delicious and economical, it is simple to prepare as well. Being able to control the ingredients, choosing organic produce and meats, and...

By Linda Gabris Issue #88 • July/August, 2004 From spring's first delicate blossoms to the last clinging berries of autumn, hobby winemakers can cash in on nature's bounty to rack up an exciting array of distinctive...

Recipe of the Week  Terrific tamale pie  Courtesy of Janine Hawley   You'll find this recipe and over 400 more in Backwoods Home Cooking.Click Here Ingredients 1 cup chopped onion 1 cup chopped green pepper 1lb. ground beef 2 8 oz. cans seasoned tomato...

Recipe of the Week  Dragon’s breath chili  Courtesy of Rodney Merrill   You'll find this recipe and over 400 more in Backwoods Home Cooking.Click Here Ingredients 1/3 lb. kidney beans 1/3 lb. pinto beans 1/3 lb. navy beans 6 cups water 2 medium onions, chopped 1...

Recipe of the Week  Venison Chili  Courtesy of Jolene Shelton  Ingredients 1 pound ground Venison 3 cans Pinto Beans, drained 3 small Chili Peppers (hot or mild) ½ to 1 cup Cheddar Cheese, shredded 1 large Onion, chopped 4 Beef Boullion cubes 2...

Recipe of the Week  Eggnog  Courtesy of Larry Cywin   You'll find this recipe and over 400 more in Backwoods Home Cooking.Click Here Ingredients 4 egg yolks 4 Tbsp. sugar 1 cup heavy or whipping cream 1 cup brandy (or whiskey or rum) 1/4 cup...

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...