Tastes Just Like Chicken
By Allen Easterly
Website Exclusive • July, 2007
So you want to raise some critters that taste just like chicken? There's no better critter than the chicken itself. Chicken has become the most sought after meat...
Sorrento Salad
Recipe of the Week
Sorrento Salad
Courtesy of
Larry Herman
Ingredients
1/2 pound mushrooms
3 to 4 stalks celery
1/2 cup pimento
1/2 cup black olives
1 small onion
lettuce
1/2 cup virgin olive oil
2 teaspoons Dijon mustard
1 clove garlic
1/2 teaspoon oregano
1/2...
Canning game meat
By Linda Gabris
Issue #166 • July/August, 2017
Attempting to can meat (or any other low acid food, for that matter) without the use of a pressure canner is every bit as foolhardy as arming up...
Apple slaw
Recipe of the Week
Apple slaw
Courtesy of
Anne Westbrook Dominick
You'll find this recipe and over 400 more in Backwoods Home Cooking.Click Here
Ingredients
4 cups shredded cabbage
2 large apples, cored and diced (not peeled)
1 small onion, minced
2 Tbsp....
Tips and tricks for the kitchen
By Richard Blunt
Issue #60 • November/December, 1999
The warmest and most interactive place in my mom's home was her kitchen. Cooking was her favorite pastime and her kitchen was a place she could relax and...
These salads are hearty dishes
By Jennifer Stein Barker
Issue #43 • January/February, 1997
When most people think of a salad, they first think of lettuce or fruit, but a salad may also be made of vegetables or fruit, combined with...
Sourdough simplified
By Jim Capossela
I’m not a movie buff but one could imagine that you wouldn’t have to watch too many John Wayne movies before seeing old Duke sitting around a campfire (scolding someone?) with a...
Pears in Caramel Syrup
Recipe of the Week
Pears in Caramel Syrup
Courtesy of
Louise Boudreau
Ingredients
8 firm, unblemished, ripe Pears, preferably Anjou or Comice
3 cups Water
2 cups Sugar
1/3 cup Coffee Liqueur
juice of 1 Lemon
Water
Whipped cream (optional)
Method
Three-quarters fill a pot or bowl...
Southern cooking that doesn’t just whistle Dixie
By Richard Blunt
Issue #41 • September/October, 1996
The southern region of the United States is almost as big as Western Europe, and despite the stereotype that non-Southerners havethat there is only one Southwhen someone says,...
Canning meat plus how to use your canned meat
By Jackie Clay-Atkinson
Although we have a big freezer, I can up most of our meat. We raise beef cattle, turkeys, chickens, and we hunt, so we have a lot of meat. (Besides that, I...
Raspberry Pears with Chocolate Sauce
Recipe of the Week
Raspberry Pears with Chocolate Sauce
Courtesy of
Lyle Staple
Ingredients
2 cups cranberry/raspberry juice
1/2 cup port wine (optional)
1/2 cup raspberry syrup (use 1 cup if port wine is omitted)
3 2" x 1" strips...
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....
Glazed carrots with peas and onions
Recipe of the Week
Glazed carrots with peas and onions
Courtesy of
Richard Blunt
You'll find this recipe and over 400 more in Backwoods Home Cooking.Click Here
Ingredients
1-1/2 lbs. sliced fresh carrots
1-1/2 cups chicken or beef broth
6 Tbsp. butter
1/2...
The healthy and tantalizing pomegranate
By Habeeb Salloum
Wonderful to look at, appetizing in flavor, delicious in taste and with a juice which is refreshing on a hot summer day, is a fair description of the pomegranate.
Although according to the...
Veal Goulash
Recipe of the Week
Veal Goulash
Courtesy of
Steven Burns
Ingredients
2 lb. Veal leg
1 lb. fine egg noodles
3 Roma Tomatoes
3 large Onions
1 green Bell Pepper
1 oz. Capers (with liquid)
4 Tbsp. Butter
1 Tbsp. Paprika
1 cup Sour Cream
Salt & Pepper...
