Potato Bread
Recipe of the Week
Potato Bread
Courtesy of
Dolly Wilcox
Ingredients
15 cups whole wheat Flour
1 medium Potato, peeled
2 cups Water
1 teaspoon Salt
1/3 cup white Sugar
1/3 cup Oil OR Shortening
1 tablespoon...
Vegetarian and semi-vegetarian: Healthy meals that satisfy the omnivore
By Richard Blunt
Issue #122 • March/April, 2010
Humans are omnivores, which means we can eat just about anything nature has to offer. In fact, research has shown we need to eat a wide variety of...
Chicken with galanga in coconut milk soup
Recipe of the Week
Chicken with galanga in coconut milk soup
Courtesy of
John Silveira
This excellent recipe requires a few unusual ingredients. You should be able to find them at any Asian market though, and it...
Quince preserves
Recipe of the Week
Quince preserves
Courtesy of
Jackie Clay
You'll find this recipe and over 400 more in Backwoods Home Cooking.Click Here
Ingredients
3 cups sugar
2 qts. water
7 cups pared, cored, quartered quinces
Method
When preparing quinces, discard all gritty parts....
Traditional trail foods — Transportable calories
By Brad Rohdenburg
Issue #81 • May/June, 2003
Napoleon said that an army marches on its stomach. Frederick the Great defined an army as a group of men who demanded daily feeding. One can imagine the...
Making good jerky
By Randy Neumann
Issue #130 • July/August, 2011
It is hard to find someone who doesn't like beef jerky. Or teriyaki jerky. Or turkey jerky. And I've had some Hawaiian pork jerky that was out of...
Bacon-Avocado Potato Salad
Recipe of the Week
Bacon-Avocado Potato Salad
Courtesy of
Mavis Linder
Ingredients
6 medium boiling potatoes
2 avocados, cubed
8 slices bacon
1/2 cup chopped onions, chopped
1 tablespoon fresh lime juice
1/2 cup white wine
1/4 cup...
Do you suffer from gout? Here are some recipes that might help
By Habeeb Salloum
Issue #103 • January/February, 2007
For two days we had been exploring the fantastic ruins of Petra, Jordan's number-one tourist attraction. The last day, after walking around intrigued by this ancient Arab Nabataean...
Vegetable Salad with Yogurt Dressing
Recipe of the Week
Vegetable Salad with Yogurt Dressing
Courtesy of
Rebecca Mason
Ingredients
1/2 pound of Cauliflower florets
2 medium Carrots, peeled and diced
1 cup fresh green peas
2 medium Potatoes, peeled and diced
2 green Chillies, finely chopped
1 cup Yogurt
¼...
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...
Grouse Hunting — The Ultimate Joy of Autumn
By Linda Gabris
Issue #83 • September/October, 2003
Nothing instills such excitement or makes my heart flutter louder than the sudden whir of a flushed out grouse. No matter how many times I've heard it, the...
Cheddar Breakfast Pizza
Recipe of the Week
Cheddar Breakfast Pizza
Courtesy of
Martin Rimmele
Ingredients
1 package (15 ounces) refrigerated pie crust
1 cup ricotta cheese
6 slices bacon, cooked, drained and crumbled
1-1/4 cups apple pie filling...
If you can boil water you can make a good stew
By Richard Blunt
Issue #44 • March/April, 1997
Since childhood, homemade soups and stews have been high on my list of favorite foods. The aroma of a savory soup or stew slowly simmering on the stove...
Hot Artichoke Dip
Recipe of the Week
Hot Artichoke Dip
Courtesy of
Frank Felts
Ingredients
1 (14 ounce) can Artichoke Hearts, drained and coarsely chopped
1 cup Parmesan Cheese
8 ounces Cream Cheese, at room temperature
1/2 cup Mayonnaise
1/2 Teaspoon dill weed
1/4 teaspoon Garlic, minced
Method
Preheat...
Garlic Soup
Recipe of the Week
Garlic Soup
Courtesy of
Brad Delmonico
Ingredients
6 cups Vegetable Stock
6 slices Italian Bread, cut into 1-inch cubes
12 cloves garlic, quartered (use more if you like)
1/2 cup dry red Wine
2 Tbsp. Butter
1 Tbsp. Olive Oil
1...
