Food and recipes Archives - Backwoods Home Magazine

Venison Chili

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...

Baked Cod with Summer Squash

Recipe of the Week Baked Cod with Summer Squash Courtesy of Miriam Spencer Ingredients 1/4 cup plain dried bread crumbs 1/4 cup grated Parmesan cheese 1/2 teaspoon rosemary, crumbled 2 tablespoons olive oil 1 medium onion, finely chopped 3...

Mexican Stuffed Shells

Recipe of the Week Mexican Stuffed Shells Courtesy of Rebecca Weinstein Ingredients 18 uncooked jumbo pasta shells 32 ounces tomato sauce 1 teaspoon chili powder 3 teaspoons ground cumin 3/4 pound extra-lean ground beef 1 small onion, chopped 1 teaspoon ground cumin 1 tablespoon fresh cilantro,...

Cultured milk — Food of centenarians

By Edna Manning Issue #84 • November/December, 2003 Cultured milk products have been enjoyed in the Middle East, Europe, and parts of Asia for centuries. The Greeks felt that yogurt had therapeutic qualities for diseases caused...

Pickled fish and rollmops

By Linda Gabris Issue #91 • January/February, 2005 The zesty creations called rollmops (those mouthwatering appetizers that you buy in jars at the supermarket or by bulk in a deli) have deep European roots, but there's...

Pecan Crusted Trout

Recipe of the Week Pecan Crusted Trout Courtesy of Louis Maher Ingredients 6 6-oz. trout fillets 2 beaten eggs 1/2 cup milk 1 cup flour 1/2 tsp. garlic powder 1/2 tsp. salt 1/2 tsp. pepper 1/4 tsp. cayenne pepper 1/2 tsp. dried thyme 1-1/2 cups finely chopped pecans 1/2...

Comfort foods of Ireland – hearty recipes from Grandma’s old file box

By Linda Gabris I take a lot of pleasure indulging in cuisines from around the world. One country that holds a special place in my heart is Ireland because my grandmother had Irish roots. Some...

Tahini — A health food par-excellence

By Habeeb Salloum Issue #89 • September/October, 2004 Since time immemorial tahini has been a choice food in the countries which edge the eastern Mediterranean. The product of hulled and crushed sesame seeds, this delectable, nourishing,...

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...

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...

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,...

Venison — From the Field to the Fork

By Linda Gabris Issue #149 • September/October, 2014 Moose steaks marinating in my special marinade I shudder whenever I hear a fellow hunter complaining about his meat tasting gamey, high, or, worse yet, ripe (which is a...

Gather rose hips for health

By Gail Butler Issue #95 • September/October, 2005 Vitamin C-rich rose hips can be found in dried form in most health food stores, but why not gather your own? You'll save money and you'll know where...

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...

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...

Honey whole wheat bread

Recipe of the Week Honey whole wheat bread Courtesy of Jackie Clay You'll find this recipe and over 400 more in Backwoods Home Cooking.Click Here Ingredients 1/2 cup warm water 2 Tbsp. dry yeast 1/2 tsp. honey 2 cups warm water 1 Tbsp. salt 2...