Baked Cod with Summer Squash

Recipe of the Week  Baked Cod with Summer Squash  Courtesy of Miriam Spencer  Ingredients 1/4 cup plain dried bread crumbs 1/4 cup grated Parmesan cheese 1/2 teaspoon rosemary, crumbled 2 tablespoons olive oil 1 medium onion, finely chopped 3...

Recipes from my mother’s kitchen

By Richard Blunt Issue #52 • July/August, 1998 One of my earliest and fondest childhood memories is of my mother and me walking nearly a mile down the road from our house, in the rain, to...

Puerto Rican Rice With Pork

Recipe of the Week  Puerto Rican Rice With Pork  Courtesy of Susan DiBracco  Ingredients 1 pound boneless pork loin 1 large onion, minced 1/2 cup green bell pepper, diced 2 large cloves garlic, minced 30 pimiento-stuffed green olives 2 cups long-grain white...

Spicy Beef

Recipe of the Week  Spicy Beef  Courtesy of Elaine Driver  Ingredients 8 ounces top round steak, fat trimmed, cut into strips 2 fresh hot chilis, minced 2 cloves garlic, finely chopped 2 tablespoons soy sauce 1-1/2 tablespoons fresh cilantro,...

Fresh cucumber delight

Recipe of the Week  Fresh cucumber delight  Courtesy of Jackie Clay   You'll find this recipe and over 400 more in Backwoods Home Cooking.Click Here Ingredients 3 qts. sliced cucumbers 1/4 oz. mustard seed 1/2 lb. non-iodized salt 1/2 oz. celery seed 9 pints water 1/2...

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...

The wonderful world of lavender

By Sharon Palmer, RD Issue #98 • March/April, 2006 I briefly brush past my favorite lavender bush and my skirt is fragranced for the entire day. Every time the fabric rustles, the aroma wafts up to...

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 potatoes—the whole traditional meal. But some adventurous families might...

Beef & Wild Mushroom Lasagna

Recipe of the Week  Beef & Wild Mushroom Lasagna  Courtesy of Gail Strong  Ingredients 1 pound lean ground beef 2 tablespoons olive oil 1 pound assorted wild mushrooms (such as shiitake, oyster and cremini), sliced 1/4 teaspoon salt 1...

Herbed cheese

Recipe of the Week  Herbed cheese  Courtesy of Kristen Rogers   You'll find this recipe and over 400 more in Backwoods Home Cooking.Click Here Ingredients 6 oz. cream cheese 1/2 tsp. minced garlic 1 tsp. tarragon vinegar 4 tsp. milk 1/2 tsp. ground pepper 4 tsp....

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,...

Canning Steelhead and Tuna

By Lisa Nourse Issue #177 • July/August/September, 2019 Any medical professional will tell you that adding fish oil to your diet has incredible benefits. Oily fish is rich in omega-3 fatty acids which provide many health...

Baked chili relleno casserole

Recipe of the Week  Baked chili relleno casserole  Courtesy of Nathele Graham   You'll find this recipe and over 400 more in Backwoods Home Cooking.Click Here Ingredients 1 8-oz. can whole green chilies 1/2 lb. jack cheese 4 eggs, separated 4 Tbsp. melted butter Sauce: 1...

Egg thingies

Recipe of the Week  Egg thingies  Courtesy of John Silveira   You'll find this recipe and over 400 more in Backwoods Home Cooking.Click Here Ingredients For each egg: 1 Tbsp. or so of olive oil 1 green onion, diced 1 Tbsp. diced red...

Hummus

Recipe of the Week  Hummus  Courtesy of Richard Blunt   You'll find this recipe and over 400 more in Backwoods Home Cooking.Click Here Ingredients 1 cup dried chick peas 1 tsp. baking soda cold water 1/4 tsp. salt plus 1/2 tsp. salt 2 cloves fresh...

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...