Elderberries — Hospitality, Health, And Beauty
By Gail Butler
Issue #124 • July/August, 2010
When friends stop by for a visit I like to offer them a hospitable and healthful libation of elderberry cordial. When served in a small aperitif glass or...
Piccalilli — A late summer bonus
By Marcia E. Brown
Issue #83 • September/October, 2003
Popularity of the movie Fried Green Tomatoes has sparked new interest the last few years in those ubiquitous green tomatoes that many gardeners have in plenty near...
CHILI MANIA — This all-American food came out of Texas to conquer the whole...
By Richard Blunt
Issue #64 • July/August, 2000
Whenever you discuss peppery issues like religion or politics your emotions and blood pressure are at risk of running high. This is because the conversation is likely doomed...
Mango Delight
Recipe of the Week
Mango Delight
Courtesy of
Vikki McNee
Ingredients
1 cup orange juice
3 packets unflavored gelatin
5 medium, very ripe mangoes
1 cup sugar
1 cup evaporated skim milk
2 cups light whipped topping
Method
Pour orange juice into a small heat-proof bowl...
These chocolate treats make great gifts and delicious holiday desserts
By Tanya Kelley
Issue #42 • November/December, 1996
Just in case the world comes to an end, I plan on keeping plenty of chocolate on hand in my food storage. That is, if I can keep...
Blunt family chili
Recipe of the Week
Blunt family chili
Courtesy of
Richard Blunt
You'll find this recipe and over 400 more in Backwoods Home Cooking.Click Here
Ingredients
6 Tbsp. peanut oil
3 lb. lean ground beef chuck, chili grind
1-1/2 lbs. lean pork,...
Sweet Potato-Pecan Pie
Recipe of the Week
Sweet Potato-Pecan Pie
Courtesy of
Beverly Rossman
Ingredients
9-in. unbaked pie shell
1 cup pecan halves
First Layer
1 cup mashed sweet potatoes
1/4 cup brown sugar
2 tablespoons sugar
1 egg, beaten
1 tablespoon heavy...
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...
Bologna sandwiches and roasted rabbit
By Habeeb Salloum
Issue #61 • January/February, 2000
"I don't know what I'm going to do with all this bologna!" My mother was speaking to herself as she tried to find room for two huge bologna...
Cajun Shrimp Appetizer
Recipe of the Week
Cajun Shrimp Appetizer
Courtesy of
Cahana Mead
Ingredients
1 pound extra large shrimp, shelled and deveined
1 tablespoon. lime juice
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon thyme leaves, crushed
1/4 teaspoon...
The enchanting Chanterelle — Gourmet goodies free from the forest
By Devon Winter
Issue #101 • September/October, 2006
They're prized by the world's top chefs. They're served in the most elegant restaurants. You'll pay a pretty penny for them at farmers' markets. Yet they're abundant and...
Grape Leaves Stuffed with Chevre & Figs
Recipe of the Week
Grape Leaves Stuffed with Chevre & Figs
Courtesy of
Lane Franklin
Ingredients
3 ounces fresh Figs
3 ounces Cream (or goat milk)
4 ounces Chevre (fresh goat cheese)
1 Egg, beaten
2 oz. Pine Nuts, toasted
2...
Waldorf salad
Anne Westbrook Dominick
Ingredients
2 cups apples, cored and diced (not peeled)
1 Tbsp. lemon juice
1 Tbsp. sugar
salt to taste
1 cup sliced celery
1/2 cup diced walnuts
1/2 cup raisins
1/2 cup mayonnaise
Method
In a bowl, mix the apples and the...
Ruth’s old-fashioned zucchini pickles
Recipe of the Week
Ruth’s old-fashioned zucchini pickles
Courtesy of
Richard Blunt
You'll find this recipe and over 400 more in Backwoods Home Cooking.Click Here
Ingredients
7 lbs. zucchini or yellow summer squash
1 large sweet red pepper
4 large white onions
1/3...
A few favorite recipes and books
By Ilene Duffy
Issue #110 • March/April, 2008
I was talking with another mom in the produce section of the market the other day. During our conversation, she happened to mention that earlier in her life...
