Sorrento Salad
Recipe of the Week
Sorrento Salad
Courtesy of
Larry Herman
Ingredients
1/2 pound mushrooms
3 to 4 stalks celery
1/2 cup pimento
1/2 cup black olives
1 small onion
lettuce
1/2 cup virgin olive oil
2 teaspoons Dijon mustard
1 clove garlic
1/2 teaspoon oregano
1/2...
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,...
A Native American feast
By Jackie Clay
Issue #66 • November/December, 2000
When the holidays roll around, a lot of folks get bored with the "same-old meal." You know, turkey, mashed potatoesthe whole traditional meal. But some adventurous families might...
Deconstructing a bowl of red
By Richard Blunt
Issue #138 • November/December, 2012
When we eat, we incorporate all of our senses (sight, touch, hearing, taste, and smell) to help us make a general determination about the food in front of...
Aunt Mildred’s honey cake
Recipe of the Week
Aunt Mildred’s honey cake
Courtesy of
Katherine Myers
You'll find this recipe and over 400 more in Backwoods Home Cooking.Click Here
Ingredients
1 cup brown sugar
1 cup honey
4 eggs
1 cup strong black coffee (cold)
1/2 cup chopped...
Sweet potato pudding
Recipe of the Week
Sweet potato pudding
Courtesy of
Larry Cywin
You'll find this recipe and over 400 more in Backwoods Home Cooking.Click Here
Ingredients
6 medium sweet potatoes
1 cup milk
1 cup sugar
3 eggs
1 Tbsp. lemon juice
1 tsp. cinnamon
Method
Peel the...
Potato Latkes
Recipe of the Week
Potato Latkes
Courtesy of
Erica Bernstein
Ingredients
8 large potatoes (about 2-1/2 pounds)
2 medium onions
2 large eggs
1-1/2 teaspoons salt
1/2 teaspoon ground white pepper
1/4 cup flour
Peanut or vegetable oil for frying
Method
Preheat...
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...
Orange honey pudding
Recipe of the Week
Orange honey pudding
Courtesy of
Sharon Freeman
You'll find this recipe and over 400 more in Backwoods Home Cooking.Click Here
Ingredients
3 Tbsp. cornstarch
1/2 cup honey
1 1/2 cups water
1 tsp. butter
1/8-1/4 tsp. salt
1/2 cup yogurt
3 Tbsp....
Blueberry tofu frappe
Recipe of the Week
Blueberry tofu frappe
Courtesy of
Rodney Merrill
You'll find this recipe and over 400 more in Backwoods Home Cooking.Click Here
Ingredients
1 cup fresh or frozen blueberries
1/2 cake Kingugoshi (soft style) tofu
1 ripe banana
1/2 cup apple...
Layered casserole
Recipe of the Week
Layered casserole
Courtesy of
Nathele Graham
You'll find this recipe and over 400 more in Backwoods Home Cooking.Click Here
Ingredients
1 cup uncooked rice
1 can whole-kernel corn, drained
2 cups tomato sauce
3/4 cup water
1/2 cup finely chopped...
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...
Homemade Cottage cheese, rhubarb pie, lemon custard pudding cake, pasties, beef stew, biscuits, butter,...
By Jackie Clay
Issue #82 • July/August, 2003
We've all been there; we are striving toward a self-reliant lifestyle, growing, raising, and foraging much of our family's food. After all, we realize that not only does...
Hamburger soup
Recipe of the Week
Hamburger soup
Courtesy of
Darlene Campbell
You'll find this recipe and over 400 more in Backwoods Home Cooking.Click Here
Ingredients
1 lb. ground beef
4 carrots, cut in 2-inch chunks
3 potatoes, quartered
1 onion, chopped
1/2 bell pepper, sliced
1...
Pears in Caramel Syrup
Recipe of the Week
Pears in Caramel Syrup
Courtesy of
Louise Boudreau
Ingredients
8 firm, unblemished, ripe Pears, preferably Anjou or Comice
3 cups Water
2 cups Sugar
1/3 cup Coffee Liqueur
juice of 1 Lemon
Water
Whipped cream (optional)
Method
Three-quarters fill a pot or bowl...
Wild edibles in delectable dishes
By Rebekah L. Cowell
Issue #123 • May/June, 2010
Many of us are surrounded by "free" foods we never think of utilizing. Perhaps you look out on your backyard or meadow, and think G-R-A-S-S! But you...
