Food and recipes Archives - Backwoods Home Magazine

Hamburger soup

Recipe of the Week Hamburger soup Courtesy of Darlene Campbell You'll find this recipe and over 400 more in Backwoods Home Cooking.Click Here Ingredients 1 lb. ground beef 4 carrots, cut in 2-inch chunks 3 potatoes, quartered 1 onion, chopped 1/2 bell pepper, sliced 1...

Dehydrating food

By Kristina Seleshanko Issue #173 • September/October, 2018 Dehydration is one of the oldest and easiest methods of food preservation. Anyone can easily dry and store almost any food; there are just a few basic rules...

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...

Baked barbeque beans

Jackie Clay Ingredients 2 cups dried beans 1 tsp. baking soda 1/4 lb. chopped ham or other smoked meat 1 cup barbecue sauce 1/2 tsp. salt dash black pepper 1 Tbsp. molasses 1 medium onion, chopped Method Soak beans overnight, adding a little baking soda...

Tasty uses for garden and wild edibles

By Alice B. Yeager Issue #89 • September/October, 2004 The old saying "Waste not, want not" could be applied to almost anyone's producing garden. From fruit to vegetables, there is always the possibility of waste when...

Grilled Steak with Olive-Blue Cheese Sauce

Recipe of the Week Grilled Steak with Olive-Blue Cheese Sauce Courtesy of Gail Chen Ingredients 4 6-ounce beef tenderloin steaks, cut 1-1/4-inches thick 1 cup canned beef broth 1/2 cup thinly sliced shallots (or chopped onion) 1/2 cup sliced black...

Black Bean and Avocado Dip

Recipe of the Week Black Bean and Avocado Dip Courtesy of Lilly Brunner Ingredients 2 cups cooked Black Beans (or use canned) 1 medium ripe Avocado 1 small Chile Pepper, minced fine 1 small clove Garlic, minced fine 2 Tbsp. Tomato juice 2 Tbsp....

You can become a hardcore forager

By Larry Cywin Issue #47 • September/October, 1997 Most homesteaders and country dwellers forage a little. It might be hunting for morels in the spring, berries in the summer, or boletes in the fall. Some forage...

Layered Casserole & Pea Salad

Recipe of the Week Layered Casserole & Pea Salad Courtesy of Nathele Graham Ingredients 1 cup uncooked rice 1 can (15 oz) tomato sauce Enough water to combine with tomato sauce to equal 2 cups 1 can corn, drained 1 can green beans,...

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....

Potato Bread

Recipe of the Week Potato Bread Courtesy of Dolly Wilcox Ingredients 15 cups whole wheat Flour 1 medium Potato, peeled 2 cups Water 1 teaspoon Salt 1/3 cup white Sugar 1/3 cup Oil OR Shortening 1 tablespoon...

Bean Salad With Fresh Herbs

Recipe of the Week Bean Salad With Fresh Herbs Courtesy of Alicia Abbott Ingredients 1/2 pound string beans 2-1/2 cups cooked or canned navy beans 1 medium pickling cucumber, thinly sliced 1 small red bell pepper, finely diced 2 tablespoons...

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...

These salads are hearty dishes

By Jennifer Stein Barker Issue #43 • January/February, 1997 When most people think of a salad, they first think of lettuce or fruit, but a salad may also be made of vegetables or fruit, combined with...

Chocolate crinkles

Recipe of the Week Chocolate crinkles Courtesy of Rhoda Denning You'll find this recipe and over 400 more in Backwoods Home Cooking.Click Here Ingredients 1/2 cup butter 1 2/3 cup sugar 2 tsp. vanilla 2 eggs 2 1-oz. squares semi-sweet chocolate, melted 2 cups flour 2...

Vegetarian pies

Issue #87 • May/June, 2004 Delicate, flavorful, and very satisfying are the descriptions with which a number of culinary experts label the countless pies...