Jambalaya stew

Recipe of the Week  Jambalaya stew  Courtesy of Richard Blunt   You'll find this recipe and over 400 more in Backwoods Home Cooking.Click Here Special Equipment: 1 seasoned 5-qt. Dutch oven with lid Ingredients: 2 Tbsp. peanut oil 3 oz. smoked sausage, chopped medium...

Fried tuna patties

Recipe of the Week  Fried tuna patties  Courtesy of Jackie Clay   You'll find this recipe and over 400 more in Backwoods Home Cooking.Click Here Ingredients 2 cans light tuna, drained 1 cup crushed dried bread crumbs 1/4...

Honey Roasted Pheasant

Recipe of the Week  Honey Roasted Pheasant  Courtesy of Mike Willard  Ingredients 1 Pheasant 3/4 cup Honey 1/2 cup creamy Peanut Butter 2 Tbsp. Cider Vinegar 2 Tbsp. Soy Sauce Method Combine the honey, peanut butter, vinegar, and soy sauce...

Four Pepper Pheasant

Recipe of the Week  Four Pepper Pheasant  Courtesy of Danielle Nathanson  Ingredients 2 medium Pheasants (about 3-1/2 pounds each) 2 oranges, halved 8 to 10 thick slices fatty bacon Four-pepper mix: 1 tablespoon whole red peppercorns 1 tablespoon whole...

Potato soup

Recipe of the Week  Potato soup  Courtesy of Alice Brantley Yeager   You'll find this recipe and over 400 more in Backwoods Home Cooking.Click Here Ingredients 4 cups peeled, diced Irish (white) potatoes 1 medium onion, coarsely chopped 3 Tbsp. flour 1...

Introduction to water bath canning

By Patrice Lewis Issue #172 • July/August, 2018 Water bath canning is one of only two scientifically-proven methods of preserving food in jars — the other is pressure canning, which will not be covered in this...

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,...

Penne with Provencal eggplant and peppers

Recipe of the Week  Penne with Provencal eggplant and peppers  Courtesy of Tim and Anna Green   You'll find this recipe and over 400 more in Backwoods Home Cooking.Click Here Ingredients 2 medium-sized eggplants, unpeeled and cut into 1 inch cubes 1...

Your kitchen pharmacy — How common culinary herbs and spices can help you feel...

By Rebekah L. Cowell Issue #122 • March/April, 2010 In a perfect world, we would get all the nutrients and medication we needed from the food we ate. However, our diets and the foods available to...

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...

Boiled crawfish

Recipe of the Week  Boiled crawfish  Courtesy of James Robertson   You'll find this recipe and over 400 more in Backwoods Home Cooking.Click Here Ingredients 1 sack of live crawfish (35-40 lbs.) 2 26-oz. boxes of salt 5 medium onions, halved 1/2 4-oz. bottle...

Seven secrets of Dutch oven cooking

By Roger L. Beattie Issue #47 • September/October, 1997 Squatting heavily in dank basements, drafty attics, and dusty, cluttered garages, these three-legged hulks from a bygone era wait impatiently to release their treasures. Until then, they...

French Onion Soup

Recipe of the Week  French Onion Soup& Julia Child's Beef Stock  Courtesy of Richard Blunt  Thirty-some years ago the publisher, Dave Duffy, the food editor, Richard Blunt, and I all lived in or near Boston. Butch, that’s Richard Blunt,...

Cannellini Bean And Mushroom Casserole

Recipe of the Week  Cannellini Bean And Mushroom Casserole  Courtesy of Wendy Nakken  Ingredients 2 cups cooked cannellini beans 1 cup mushrooms, coarsely chopped 2 tablespoons butter, for frying 2 tablespoons butter, cold 1/2 cup sour...

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...

Blueberry Vareniki

Recipe of the Week  Blueberry Vareniki (Bluberry Filled Dumplings)  Courtesy of Madd Russian  Ingredients Dough 3 cups all-purpose flour 1 teaspoon salt 3 egg yolks 1/2 cup cold water Filling 3-1/2 cups blueberries 1/2 cup sugar 1/2 to 1 teaspoon cinnamon (to taste) 3/4 tablespoons all-purpose flour Also 2 egg...