Turkey the old-fashioned way
By Linda Gabris
Issue #90 • November/December, 2004
When I was a kid, mom did all her cooking on a McClary wood stove that sat in the corner of her big country kitchen. The stove, fondly...
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...
Danish Meat Balls
Recipe of the Week
Danish Meat Balls
Courtesy of
Freddie Lindstrom
Ingredients
1 pound ground beef
1/2 pound ground veal
3 medium potatoes, cooked and mashed
1 medium onion, minced
1-1/2 cups flour
1/3 cup flour
1 egg, beaten
2...
Root vegetable casserole
Recipe of the Week
Root vegetable casserole
Courtesy of
Richard Blunt
You'll find this recipe and over 400 more in Backwoods Home Cooking.Click Here
Ingredients
2 cups medium parsnips (peeled and diced medium)
1-1/2 cups medium carrots (peeled and diced medium)...
Making sausage
By Linda Gabris
Issue #95 • September/October, 2005
While most folks in my neck of the woods are busy barbecuing during the last leg of summer, my thoughts are wistfully drifting to autumn and the brand...
Successful cold storage
By Sylvia Gist
Issue #82 • July/August, 2003
Crisp carrot sticks, fresh cabbage, and fried potatoes from my Montana garden in June? Yes, but only if I've kept them in cold storage from last summer's garden.
A...
Switch your family to goat’s milk
By Tanya Kelley
Issue #128 • March/April, 2011
If you milk goats, there's no doubt you've heard it"Eww! Goat's milk! Gross!" To be perfectly honest, goat milk does taste different than cow milk. So? Different doesn't...
Red flannel hash
Recipe of the Week
Red flannel hash
Courtesy of
Rodney Merrill
You'll find this recipe and over 400 more in Backwoods Home Cooking.Click Here
Ingredients
2 cups chopped turkey, corned beef, or ham
2 cups diced leftover baked potatoes
1 cup diced...
Dragon’s breath chili
Recipe of the Week
Dragon’s breath chili
Courtesy of
Rodney Merrill
You'll find this recipe and over 400 more in Backwoods Home Cooking.Click Here
Ingredients
1/3 lb. kidney beans
1/3 lb. pinto beans
1/3 lb. navy beans
6 cups water
2 medium onions, chopped
1...
Dublin Coddle
Recipe of the Week
Dublin Coddle
Courtesy of
Russ Brown
Here is a good old world favorite that really fills you up.
Dublin Coddle
Ingredients
2 pounds potatoes, pealed, thick sliced
2 pounds yellow onions, thick sliced
2 pounds smoked sausage, thick sliced
1...
Baking Bread
By Linda Gabris
Issue #168 • November/December, 2017
Growing up in the rural woods miles away from the nearest country store, store-bought bread was seldom seen in Grandma’s house. So to keep up with demand, she...
Apple-glazed Barbecued Chicken with Spring Vegetables
Recipe of the Week
Apple-glazed Barbecued Chicken with Spring Vegetables
Courtesy of
Erika Sheets
Ingredients
Chicken
1 cup apple juice
4 tablespoons sugar
2 teaspoons molasses
1/2 cup tomato puree
2 tablespoons cider vinegar
2 teaspoon dried thyme, crumbled
1/4 teaspoon hot pepper sauce
1 cut-up whole...
Venison Stew
Recipe of the Week
Venison Stew
Courtesy of
Jamie Flanders
Ingredients
2 pounds venison, cubed
6 medium potatoes, cubed
3 large carrots, chopped
24 ounces canned chopped tomatoes
12 ounces tomato paste
2 stalks celery, chopped
1/4 cup chicken stock
2 large hot peppers, sliced thin
1...
Peanut Soup
Recipe of the Week
Peanut Soup
Courtesy of
Marylin Dede
Ingredients
3 cups Chicken Broth or Stock
1 cup Peanut Butter, natural & unsweetened**
1 small Onion, minced
1 small sweet green Pepper, minced
1 clove Garlic, crushed and minced...
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...
Eggplant salad
Recipe of the Week
Eggplant salad
Courtesy of
Habeeb Salloum
You'll find this recipe and over 400 more in Backwoods Home Cooking.Click Here
Ingredients
1 large eggplant (about 2 lbs.)
oil for frying
4 cloves garlic, crushed
1 small hot pepper, very finely...
