Broccoli-Turkey Casserole
Recipe of the Week
Broccoli-Turkey Casserolewith Mushroom Sauce
Courtesy of
Lisa Cardillo
Ingredients
3 cups Broccoli florets
2 cups leftover Turkey, chopped
1 medium Onion, chopped
1 medium green Bell Pepper, chopped
1 cup Cheddar Cheese, shredded
1/2 cup Pepperjack or Jalapeno...
Bob’s basic breads for beginners, bachelors, barbarians, and backwoodsmen
By Bob Van Putten
Issue #173 • September/October, 2018
I reckon it takes a lot of gall for me to write about bread because compared to my wife I’ll never be anything but a rank amateur...
A healthy heart starts in the kitchen
By Richard Blunt
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Issue #100 • July/August, 2006
The Surgeon General of the United States recently referred to obesity as "the terror within." But who is the enemy? When we finally started paying attention to what...
Masala jheenga
Recipe of the Week
Masala jheenga
Courtesy of
Richard Blunt
You'll find this recipe and over 400 more in Backwoods Home Cooking.Click Here
Ingredients
1-1/2 tsp. white poppy seeds
2 lbs. medium-sized raw shrimp (about 30-35 shrimp per lb.)
1/2...
Cherries and Chocolate Cake
Recipe of the Week
Cherries and Chocolate Cake
Courtesy of
Lauren Smeltzer
Ingredients
Cake
3 cups sifted cake flour
3 cups light brown sugar, packed
1-1/3 cups sour cream
1-1/2 cups boiling water
3/4 cup butter
3/4 cup cocoa
4 eggs
1 tablespoon baking soda
2 tsp. vanilla...
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,...
Black Beans & Rice
Recipe of the Week
Black Beans & Rice
Courtesy of
Betty Marx
It won't be exactly the same, but you can save a considerable amount of time by using canned black beans.
Ingredients
1 lb. dried Black Beans (3 cups),...
Preserve the harvest naturally through wild fermentation
By Jereme Zimmerman
Issue #154 • July/August, 2015
Little hands are ideal for helping to stuff jars with vegetables. Just be sure to "pay" your help — but don't let them eat it all!
For a homesteader,...
Family dinner at Backwoods Home Magazine
By Richard Blunt
Issue #129 • May/June, 2011
Last fall I was invited to Gold Beach, Oregon, to spend some quality time with my lifelong friend, Dave Duffy, and his family. On these visits it is...
Baby bok choy with tofu
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...
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...
Lemons: the versatile fruit
By Sharon Palmer, RD
Issue #100 • July/August, 2006
The clean, pure lemon has gotten a bad rap. It has become a metaphor for getting a dud. But the lowly lemon is probably one of the...
Fig preserves
Recipe of the Week
Fig preserves
Courtesy of
Alice Brantley Yeager
You'll find this recipe and over 400 more in Backwoods Home Cooking.Click Here
Ingredients
1 lb. small figs (Brown Turkey, Celeste, etc.)
3/4 lb. sugar
juice of 1/2 lemon (optional)
1/2 lemon...
Baked Spaghetti
Recipe of the Week
Baked Spaghetti
Courtesy of
Beverly Rossman
Ingredients
8 ounces thin spaghetti
28 ounces Stewed tomatoes, undrained
1 pound bacon
3 links Italian sausage, meat removed from casings
1 Onion, chopped
4 ounces cheddar cheese, grated
Grated Parmesan cheese for...
Ashe Torsh
Recipe of the Week
Ashe Torsh
Courtesy of
Callie Musa
Ingredients
Meatballs:
1/2 pound ground beef
2 tablespoons grated onion
1/4 teaspoon cinnamon
1/4 teaspoon pepper
1/2 teaspoon salt
Soup:
8 cups water...
Home canning safety tips
By Liz Case
Issue #66 • November/December, 2000
Like many who were born shortly after World War II, I grew up in a family with a solidly "city" lifestyle. My mother saw canning as drudgery. For...































