Whole grain breads baked at home
By Richard Blunt
Issue #112 • July/August, 2008
Bread baking is an ancient craft that some food historians believe reaches back over 15,000 years to the time when the last Ice Age was losing its grip...
Zucchini custard pie
Sandra L. Toney
Ingredients
1 cup shredded zucchini
1 egg
1 tsp. vanilla extract
2 1/2 Tbsp. flour
1 cup sugar
2 Tbsp. butter or margarine
1 cup evaporated milk
1 9-inch unbaked pastry or pie shell
cinnamon
nutmeg
Method
Preheat oven to 450°.
Mix zucchini (and any...
Vegetable Scramble
Recipe of the Week
Vegetable Scramble
Courtesy of
Mattie Silverman
Ingredients
8 ounces tiny new red potatoes
4 to 8 ounces asparagus spears, chopped
1/2 red bell pepper, chopped
1/2 small onion, chopped
6 egg whites
3 whole eggs
1...
Easy homemade dairy products
By Maggie Howe
Photos by John Gibney
Issue #137 • September/October, 2012
Queso blanco, sliced and ready for cooking
I have a strong interest in cooking and in local foods and I very much enjoy making my own...
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...
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...
Hungarian venison stew
Recipe of the Week
Hungarian venison stew
Courtesy of
Tom R. Kovach
You'll find this recipe and over 400 more in Backwoods Home Cooking.Click Here
Ingredients
1 lb. (or a little more) of chopped venison (ground venison works, too)
3...
Maple Spiced Broiled Salmon
Recipe of the Week
Maple Spiced Broiled Salmon
Courtesy of
Barbara Sabek
Ingredients
4 salmon fillets (6 to 8 ounces each)
1/3 cup real maple syrup (NOT pancake syrup!)
1/2 cup water
4 teaspoons peeled, grated ginger root
2 cloves garlic minced fine
1/4...
Ginger beer
Recipe of the Week
Ginger beer
Courtesy of
Jackie Clay
You'll find this recipe and over 400 more in Backwoods Home Cooking.Click Here
Ingredients
4 oz. dried ginger root
1 gallon water
juice from...
Cheesy fish chowder
By Ilene Duffy
Issue #127 • January/February, 2011
If you've been reading this magazine for a while, you probably already know that my husband, Dave, and I met while he was fishing on the Ventura, California...
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...
Heart healthy recipes
By Ilene Duffy
Issue #99 • May/June, 2006
I'm not a nutritionist or a medical professional, but I've gained a lot of knowledge concerning foods that are considered to be heart healthy since my husband, Dave,...
General Tso’s Chicken
Recipe of the Week
General Tso's Chicken
Courtesy of
William Vaughn
General Tso's Chicken
Ingredients
1 large Egg, beaten
1/4 tsp. Salt
1/2 tsp. ground white Pepper
2 tablespoons Cornstarch
1-1/2 pounds Chicken legs and thighs ...
Uncooked Peanut-butter Candy
Recipe of the Week
Uncooked Peanut-butter Candy
Courtesy of
Ruth Dasche
Ingredients
1/2 cup smooth or crunchy peanut butter
1/2 cup honey (any kind you like)
3/4 to 1 cup powdered milk
Method
Using a 1 quart or larger bowl, add...
Puerto Rican Rice With Pork
Recipe of the Week
Puerto Rican Rice With Pork
Courtesy of
Susan DiBracco
Ingredients
1 pound boneless pork loin
1 large onion, minced
1/2 cup green bell pepper, diced
2 large cloves garlic, minced
30 pimiento-stuffed green olives
2 cups long-grain white...
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...
