Food and recipes

Recipe of the Week  Pickled nopalitos  Courtesy of Jackie Clay   You'll find this recipe and over 400 more in Backwoods Home Cooking.Click Here Ingredients 4 lbs. de-spined, sliced fresh nopalitos mustard seed dill seed (if dill flavoring is desired) garlic cloves, halved dry red...

Recipe of the Week  Lazy housewife pickles  Courtesy of Jackie Clay   You'll find this recipe and over 400 more in Backwoods Home Cooking.Click Here Ingredients 4 qts. small cucumbers 1 cup dry mustard 1 cup sugar 1 cup salt 1 gallon vinegar Method Wash the cucumbers,...

Recipe of the Week  Blueberry wine jam  Courtesy of Jan Cook   You'll find this recipe and over 400 more in Backwoods Home Cooking.Click Here Ingredients 1 pkg. (10 oz.) frozen blueberries, unsweetened 4 cups sugar 2 cups berry wine 2 Tbsp. frozen orange...

Recipe of the Week  Easy raspberry jam  Courtesy of Linda Gabris   You'll find this recipe and over 400 more in Backwoods Home Cooking.Click Here Ingredients 6 cups fresh wild raspberries (the store-bought kind will do, but honestly, they don’t measure...

Recipe of the Week  Smoked Salmon  Courtesy of Lisa Nourse  The best meals are made from stuff you grow--or catch. Here's a tasty smoked salmon treat made from a 38-pound king salmon caught by 11-year-old Ian Nourse, who...

Recipe of the Week  Plantation Coffee Punch  Courtesy of Louise Johnson  Ingredients 1/3 cup instant coffee dissolved in 1/2 cup boiling water 5 cups milk 1 cup whipping cream, whipped 2 cups vanilla ice cream 1/4 cup sugar 1 tsp. vanilla Method Mix the dissolved instant...

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...

Recipe of the Week Poor man’s shrimp cocktail on perch Courtesy of Pat Ward You'll find this recipe and over 400 more in Backwoods Home Cooking. Click Here Ingredients 3/4 cup ketchup 1 Tbsp. horseradish 2 tsp. Worcestershire Sauce 1 Tbsp. lemon juice Tabasco to...

Recipe of the Week  Black Beans & Rice  Courtesy of Betty Marx  It won't be exactly the same, but you can save a considerable amount of time by using canned black beans. Ingredients 1 lb. dried Black Beans (3 cups),...

Recipe of the Week  Banana-Apricot Bars  Courtesy of Beverly Rosssman  Ingredients Pastry: 12 ounces pot cheese, sieved 1 pound butter (room temperature) 4 cups flour, sifted 2 teaspoons grated lemon peel 1 teaspoon salt Garnish: Confectioners' sugar 1 one pound can apricot halves, well drained Filling: 1 egg...

Recipe of the Week  Colorado Cowboy Cookies  Courtesy of Charlie Smith  Ingredients 2 cups all purpose flour 2 cups old-fashioned oats 1 teaspoon baking soda 1/2 teaspoon baking powder 1/2 teaspoon salt 1 cup (2 sticks) unsalted butter, room temperature 3/4 cup sugar 3/4 cup plus...

By Habeeb Salloum Issue #139 • January/February, 2013 One cannot think of our culinary world without chicken or eggs. Chicken is one of the world's most consumed meats and eggs are on the tables of the...

By Enola Gay Issue #127 • January/February, 2011 I have to admit, I am somewhat of an extreme canner. I love to can unusual things—canned foods you just don't find on everyone's shelves. My latest canning...

Recipe of the Week  Dilled oyster crackers  Courtesy of Alice Brantley Yeager   You'll find this recipe and over 400 more in Backwoods Home Cooking.Click Here Ingredients 2 12-oz. pkgs. oyster crackers 1 cup canola oil or other light vegetable oil 2 tsp....

Recipe of the Week  Indian Pudding  Courtesy of Joanne Marshfeld  Ingredients 4 Cups whole Milk 1/2 Cup whole Milk, cold 1/2 Cup yellow Cornmeal 1/2 Cup Maple syrup 1/3 Cup Brown Sugar 1/4 Cup light Molasses 2...

By Richard Blunt Issue #44 • March/April, 1997 Since childhood, homemade soups and stews have been high on my list of favorite foods. The aroma of a savory soup or stew slowly simmering on the stove...