Family dinner at Backwoods Home Magazine

By Richard Blunt Issue #129 • May/June, 2011 Last fall I was invited to Gold Beach, Oregon, to spend some quality time with my lifelong friend, Dave Duffy, and his family. On these visits it is...

Sweet Potato-Pecan Pie

Recipe of the Week  Sweet Potato-Pecan Pie  Courtesy of Beverly Rossman  Ingredients 9-in. unbaked pie shell 1 cup pecan halves First Layer 1 cup mashed sweet potatoes 1/4 cup brown sugar 2 tablespoons sugar 1 egg, beaten 1 tablespoon heavy...

Making dandelions palatable

By John Kallas, Ph.D Issue #82 • July/August, 2003 We've heard stories about how good dandelions are. What one usually hears from enthusiastic wild food promoters is, "All you need to do is find very young...

Peloponnesian Pot Roast

Recipe of the Week  Peloponnesian Pot Roast  Courtesy of Beverly Rossman  This is a fantastic and different pot roast. I usually double the sauce for this roast. We like lots of sauce to put on the...

Crawfish fettucine

Recipe of the Week  Crawfish fettucine  Courtesy of James Robertson   You'll find this recipe and over 400 more in Backwoods Home Cooking.Click Here Ingredients 1/2 cup butter 1 lb. crawfish tails 1 tsp. soy sauce 1 medium onion, chopped 2 cloves garlic, chopped salt and...

7 Mistakes of food storage

By Vicki Tate Issue #55 • January/February, 1999 If you are going to store food, make sure that the food you store is adequate for the need you and your family anticipate. This may not be...

Tomato and coriander salad

Recipe of the Week  Tomato and coriander salad  Courtesy of Habeeb Salloum   You'll find this recipe and over 400 more in Backwoods Home Cooking.Click Here Ingredients 5 medium-sized tomatoes, quartered, then thinly sliced 3/4 cup chopped fresh coriander leaves 1 tsp. salt...

Caribbean Catfish

Recipe of the Week  Caribbean Catfish  Courtesy of Steve Garbon  Ingredients 4 Catfish fillets 2 cups Water 1/2 cup fresh Bread Crumbs 1/4 cup toasted Almonds, chopped 1/4 cup Green Pepper, chopped 4 Tbsp. fresh Lime Juice 4...

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...

Dill-onion bread

Charles Bryant O’Dooley Ingredients 1 Tbsp. dry yeast 1/2 cup warm water 1 beaten egg 1/2 cup cottage cheese 1/3 cup finely chopped onion 1 Tbsp. butter 2 cups whole wheat flour 1/3 cup whole bran cereal 1/2 cup wheat germ 1 Tbsp. honey 1 Tbsp....

Solar Food Drying

By Marcella Shaffer Issue #58 • July/August, 1999 The oldest known method of food preservation is drying food using the heat from the sun. Unfortunately it has become the least used as freezers and pressure canners...

Cannellini Bean And Mushroom Casserole

Recipe of the Week  Cannellini Bean And Mushroom Casserole  Courtesy of Wendy Nakken  Ingredients 2 cups cooked cannellini beans 1 cup mushrooms, coarsely chopped 2 tablespoons butter, for frying 2 tablespoons butter, cold 1/2 cup sour...

The perfect holiday meal

By Jackie Clay Issue #108 • November/December, 2007 There are no cultures in the world, nor have there been, that did not have feast days. From prehistoric times to yesterday, food has always played an important...

Czarist Chicken Salad

Recipe of the Week  Czarist Chicken Salad  Courtesy of Frannie Burdette  Ingredients 4 chicken breast halves (about 1-1/2 pounds) 4 small red potatoes, boiled, peeled, sliced 1/2 cup coarsely chopped deli-style dill pickle 1 onion quartered, divided 1 rib celery,...

Corn cob jelly

Recipe of the Week  Corn cob jelly  Courtesy of Charles A. Sanders   You'll find this recipe and over 400 more in Backwoods Home Cooking.Click Here Ingredients 12-14 red corn cobs 6 cups sugar 2 pkg. Sure-Jell Method Start by gathering a few dozen red...

Hungarian venison stew

Recipe of the Week  Hungarian venison stew  Courtesy of Tom R. Kovach   You'll find this recipe and over 400 more in Backwoods Home Cooking.Click Here Ingredients 1 lb. (or a little more) of chopped venison (ground venison works, too) 3...