Food and recipes

By Sylvia Gist Issue #96 • November/December, 2005 When almond butter replaced peanut butter in my diet (on doctor's orders), I discovered I really liked the almond better. And it opened my eyes to the world...

By Ilene Duffy It seems to be the simple things I’m missing most during this pandemic when many of us are spending a lot of time at home. With the virus surging in various parts...

Recipe of the Week  Baby bok choy with tofu  Courtesy of Leland Edward Stone   You'll find this recipe and over 400 more in Backwoods Home Cooking.Click Here Ingredients 3 cups baby bok choy, cut in half lengthwise or veggies of...

Recipe of the Week  Creamed Carrot Soup  Courtesy of Geoff C.   Ingredients 5 tb butter 2 cups onions, coarsely chopped 4 cups carrots, coarsley chopped 4 tablespoons flour 5 cups beef broth 3 cups half-and-half 1 pinch salt 1/4 teaspoon nutmeg Method Melt butter in sauce pan. Saute...

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  Nanny B’s benne bake  Courtesy of Richard Blunt   You'll find this recipe and over 400 more in Backwoods Home Cooking.Click Here Ingredients 1 two lb. frying chicken — cut into 8 pieces       Undercoating: 1 cup all purpose flour 1/2...

Recipe of the Week  Ruth’s old-fashioned zucchini pickles  Courtesy of Richard Blunt   You'll find this recipe and over 400 more in Backwoods Home Cooking.Click Here Ingredients 7 lbs. zucchini or yellow summer squash 1 large sweet red pepper 4 large white onions 1/3...

By Matt Purkeypile Issue #143 • September/October, 2013 Hard cider is an American tradition dating back to before the Revolution. In the early days of America, it was as prevalent as beer. Unlike what we teach...

Anne Westbrook Dominick Ingredients 3 apples, peeled, cored, and sliced 1 Tbsp. lemon juice 1 1/2 lbs. sweet potatoes, peeled and sliced 1/4 cup apple juice, cider or vinegar 1 Tbsp. melted butter Method Mix apples and lemon juice. In a baking...

Recipe of the Week  Pita bread  Courtesy of Richard Blunt   You'll find this recipe and over 400 more in Backwoods Home Cooking.Click Here Ingredients 1 pkg. active dry yeast 1/2 tsp. granulated sugar 1 cup warm water (110°-115°) 4 Tbsp. extra virgin olive...

Recipe of the Week  Stewed tomatoes  Courtesy of Alice Brantley Yeager   You'll find this recipe and over 400 more in Backwoods Home Cooking.Click Here Ingredients 1 gallon ripe tomatoes 2 cups onions, coarsely chopped 1 cup celery, coarsely chopped 1 cup sweet peppers,...

By Leah Leach Issue #151 • January/February, 2015 Those of us who live as self-sufficiently as possible love to forage. From wild greens to wild meat, foraged foods make their way onto our tables as often...

Recipe of the Week  Four Breads for the Bread Machine  Courtesy of Beverly Rossman  In General All ingredients should be at room temperature before adding to the bread maker, unless the manufacturer of the machine recommends otherwise. Follow the manufacturer's...

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...

By Ilene Duffy Issue #136 • July/August, 2012 My friend Alison and I have known each other a long time. We were roommates in college for several years, and then we both had three boys at...

Recipe of the Week  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...