Basic chicken broth
Richard Blunt
Ingredients
1 5-6 lb. stewing hen or roasting chicken
6 qts. cold water
2 medium onions, peeled and cut into quarters
1 celery rib with leaves attached
1 whole carrot
2 bay leaves
8 whole black peppercorns
3 whole cloves
1 piece...
Jerusalem artichokes with brown rice
Recipe of the Week
Jerusalem artichokes with brown rice
Courtesy of
Richard Blunt
You'll find this recipe and over 400 more in Backwoods Home Cooking.Click Here
Ingredients
4 Tbsp. extra virgin olive oil
1 medium carrot, peeled and diced small
1 small...
Canning chickens for the pantry
By Samantha Biggers
Issue #135 • May/June, 2012
For the past three years my husband and I have raised Cornish Cross broilers in chicken tractors on our farm in western North Carolina. This past year we...
Venison Chili
Recipe of the Week
Venison Chili
Courtesy of
Jolene Shelton
Ingredients
1 pound ground Venison
3 cans Pinto Beans, drained
3 small Chili Peppers (hot or mild)
½ to 1 cup Cheddar Cheese, shredded
1 large Onion, chopped
4 Beef Boullion cubes
2...
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...
Apple ham salad
Recipe of the Week
Apple ham salad
Courtesy of
Anne Westbrook Dominick
You'll find this recipe and over 400 more in Backwoods Home Cooking.Click Here
Ingredients
4 McIntosh or Liberty apples, cored and diced (not peeled)
1 Tbsp. lemon juice
2 cups...
Make elderberry syrup for flu season
By Karen M. House
Issue #169 • January/February, 2018
Elderberry (Sambucus nigra) has been a traditional influenza remedy for hundreds of years. I first learned about using elderberry syrup as a flu treatment a few years...
How to use those leftovers
By Marjorie Burris
Issue #58 • July/August, 1999
Congratulations! You've worked hard and have enough food stored away to feed your family, possibly for a year or more. Now, go to your store room, pick up...
Mint julep non-alcoholic
Recipe of the Week
Mint julep non-alcoholic
Courtesy of
Alice Brantley Yeager
You'll find this recipe and over 400 more in Backwoods Home Cooking.Click Here
Ingredients
5 lemons
1 bunch fresh peppermint
1-1/2 cups sugar
1/2 cup water
3 qts. ginger ale
ice
Method
Squeeze juice from...
Make your own nut butters
By Sylvia Gist
Issue #96 • November/December, 2005
When almond butter replaced peanut butter in my diet (on doctor's orders), I discovered I really liked the almond better. And it opened my eyes to the world...
Broiled fish fillet with piri piri sauce
Recipe of the Week
Broiled fish fillet with piri piri sauce
Courtesy of
Richard Blunt
You'll find this recipe and over 400 more in Backwoods Home Cooking.Click Here
Ingredients
1 lb. fish fillets
1 1/2 cups white wine
1/3 cup fresh...
Harvesting the wild: Acorns
By Jackie Clay
Issue #79 • January/February, 2003
When I was just a little girl, I used to collect acorns by the boxfull as they fell in the fall. I didn't know why. They just felt...
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...
Elegant desserts for entertaining
By Jennifer Stein Barker
Issue #48 • November/December, 1997
Early winter is my favorite time of the year to bake up a storm. Days are short, the weather is either rainy or cold, and it feels...
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...
Tomato and basil sauce
Recipe of the Week
Tomato and basil sauce
Courtesy of
Richard Blunt
You'll find this recipe and over 400 more in Backwoods Home Cooking.Click Here
Ingredients
1 clove of garlic
1 small onion
4 fresh basil leaves or 2 dried leaves
4 Tbsp....
