Kentucky Country Ribs
Recipe of the Week
Kentucky Country Ribs
Courtesy of
Beverly Rossman
Ingredients
3 to 3 1/2 pounds pork country ribs, cut into single-rib sections
3/4 cup water
1/3 cup bourbon whisky (or apple juice)
1/2 cup light brown sugar
1/4...
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...
Old-fashioned hot dog pepper relish
Recipe of the Week
Old-fashioned hot dog pepper relish
Courtesy of
Richard Blunt
You'll find this recipe and over 400 more in Backwoods Home Cooking.Click Here
Ingredients
3 cups seeded and coarsely chopped bell peppers (use a mixture of yellow,...
My garden — A springboard of food, pleasure, and history
By Habeeb Salloum
Issue #80 • March/April, 2003
"You mean that from this postage-size garden you grow enough vegetables and herbs to last you all year?" my friend asked in disbelief as he watched me plant...
Chocolate Babka
Recipe of the Week
Chocolate Babka
Courtesy of
Amanda Geller
Ingredients
1 cup milk
5 tablespoons butter, plus extra for greasing
1/4 cup lukewarm water
1 package dry yeast
6 tablespoons sugar
1 teaspoon salt
5-6 cups unbleached...
Ten Marinades For Summer
Recipe of the Week
Ten Marinades For Summer
Courtesy of
Lois Winkle
All of these marinades may also be used for basting. Make extra, and set aside, to brush on while the food is cooking. Try...
Buckboard bacon
By Tanya Kelley
Issue #131 • September/October, 2011
Last year, our family processed a hog for the first time. We made roasts, pork chops, bacon, Italian sausage, breakfast link sausages, and hams. All of the results...
Apricot stuffed Lamb Chops
Recipe of the Week
Apricot stuffed Lamb Chops
Courtesy of
Philip Small
Ingredients
4 boneless Lamb chops
1/2 pound dried Apricots
2 cloves of Garlic, chopped
2 red Chillies, seeded and finely chopped
2 Tbsp. Apricot Jam
1 tsp....
Asparagus Pasta Salad
Recipe of the Week
Asparagus Pasta Salad
Courtesy of
Don Peddleson
Ingredients
12 ounces fresh asparagus, diagonally sliced into 1-inch pieces
12 cherry tomatoes, quartered
1/2 cup pitted ripe olives, sliced
3 tablespoons snipped parsley
1/4 cup wine vinegar
3 tablespoons olive oil
1 clove...
The healthy kitchen — Good spoons, knives, and food
By Richard Blunt
Issue #102 • November/December, 2006
Despite being omnivores endowed with the ability to eat nearly everything, we humans are very selective about what we consider acceptable food. A close look at the culinary...
Salmon candy and pickles — Two unique ways to enjoy your next catch
By Linda Gabris
Issue #93 • May/June, 2005
Salmon is always a treat, but if you want to try something different, how about making pickles and candy out of the next fish that lands in your...
Banana, blueberry, and peach scones
By Ilene Duffy
Issue #136 • July/August, 2012
My friend Alison and I have known each other a long time. We were roommates in college for several years, and then we both had three boys at...
Fresh cucumber delight
Recipe of the Week
Fresh cucumber delight
Courtesy of
Jackie Clay
You'll find this recipe and over 400 more in Backwoods Home Cooking.Click Here
Ingredients
3 qts. sliced cucumbers
1/4 oz. mustard seed
1/2 lb. non-iodized salt
1/2 oz. celery seed
9 pints water
1/2...
Nana V’s fire sauce
Recipe of the Week
Nana V’s fire sauce
Courtesy of
Richard Blunt
You'll find this recipe and over 400 more in Backwoods Home Cooking.Click Here
Ingredients
1 pint homemade pickled chili peppers (See previous recipe.)
1 12 oz. bottle chili sauce...
Gourmet nutrition with beans and rice
<!--
Gourmet nutrition
with beans and rice
By Richard Blunt
-->
By Richard Blunt
Rice is one of the first grains man domesticated. Today it is one of our most important food sources, accounting for one-fifth of the calories consumed...
