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...
Glazed spiced mocha brownies
Recipe of the Week
Glazed spiced mocha brownies
Courtesy of
Richard Blunt
You'll find this recipe and over 400 more in Backwoods Home Cooking.Click Here
Ingredients
soft shortening
5 oz. bittersweet chocolate
6-1/2 oz. unsalted butter
1/8 tsp. kosher salt
1/2 tsp. powdered, instant...
Hearty stews for the soul
By George Erdosh
Issue #103 • January/February, 2007
A great pleasure of a winter night is to crawl into a warm bed under a thick goose-down comforter, as soft and fluffy as the first snow of...
Creamy white bean soup with kale
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Creamy white bean soup with kale
Courtesy of
Lisa Nourse
You'll find this recipe and over 400 more in Backwoods Home Cooking.Click Here
Ingredients
8 oz. Kielbasa, thinly sliced (or if you like things spicier you...
Nana V’s holiday corn bread
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Nana V’s holiday corn bread
Courtesy of
Richard Blunt
You'll find this recipe and over 400 more in Backwoods Home Cooking.Click Here
Ingredients
8 oz. (raw weight) good quality smoked bacon
1 cup grated sharp cheddar cheese
2...
Pickled chili peppers
Recipe of the Week
Pickled chili peppers
Courtesy of
Richard Blunt
You'll find this recipe and over 400 more in Backwoods Home Cooking.Click Here
Ingredients
Brine:
2 lbs. (1 gallon) fresh, ripe, chili peppers
1 gallon water
2 cups of sea or...
Zucchini casserole
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Zucchini casserole
Courtesy of
Pat Ward
You'll find this recipe and over 400 more in Backwoods Home Cooking.Click Here
Ingredients
2 lbs. zucchini
1 large onion, chopped
1/3 cup raw long grain rice
1 can cream of mushroom soup
2...
Artichoke Omelet Appetizer
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Artichoke Omelet Appetizer
Courtesy of
Patti LaBeck
Ingredients
2 jars marinated artichoke hearts
8 ounces sharp Cheddar cheese, grated
4 eggs, beaten slightly
1 small onion, chopped
1/4 cup Italian flavored bread crumbs
1/4 teaspoon salt
1/8 teaspoon white pepper
1 teaspoon...
Dehydrating food
By Kristina Seleshanko
Issue #173 • September/October, 2018
Dehydration is one of the oldest and easiest methods of food preservation. Anyone can easily dry and store almost any food; there are just a few basic rules...
Goat milk recipes
By Jackie Clay
Issue #92 • March/April, 2005
One of my greatest joys is having a bounty of fresh milk from my goats come spring. And as I had two does milking on our new homestead...
Southern mint julep
Recipe of the Week
Southern mint julep
Courtesy of
Alice Brantley Yeager
You'll find this recipe and over 400 more in Backwoods Home Cooking.Click Here
Ingredients
4 sprigs fresh peppermint
1 tsp. sugar
cracked ice
1 1/2 jigger bourbon whiskey
Method
Crush mint leaves and...
Hamentaschen
Recipe of the Week
Hamentaschen
Courtesy of
Richard Blunt
You'll find this recipe and over 400 more in Backwoods Home Cooking.Click Here
Ingredients
Cookie dough:
2 cups all purpose flour
2 tsp. baking powder
1/3 cup sugar
1/2 lb. margarine
2 Tbsp. honey
2 eggs
grated...
Creating and maintaining your own sourdough starter
By Emily Buehler
Issue #97 • January/February, 2006
Most people know about sourdough starter—it can be used instead of yeast to make bread rise, resulting in bread with a sour flavor and a chewier texture. Bakers...
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,...
