Spiced red beans
Recipe of the Week
Spiced red beans
Courtesy of
Richard Blunt
You'll find this recipe and over 400 more in Backwoods Home Cooking.Click Here
Ingredients
1 cup dried red kidney beans
5 cups cold water to soak beans
3 cardamom pods
1 cinnamon...
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...
Pita bread
Recipe of the Week
Pita bread
Courtesy of
Richard Blunt
You'll find this recipe and over 400 more in Backwoods Home Cooking.Click Here
Ingredients
1 pkg. active dry yeast
1/2 tsp. granulated sugar
1 cup warm water (110°-115°)
4 Tbsp. extra virgin olive...
Introduction to water bath canning
By Patrice Lewis
Issue #172 • July/August, 2018
Water bath canning is one of only two scientifically-proven methods of preserving food in jars — the other is pressure canning, which will not be covered in this...
The real “Q” — Barbecue the way it’s supposed to be
By John DePresca
Photos by Carolyn DePresca
Issue #119 • September/October, 2009
The next time you go to the grocery store or supermarket check out the price of a pound of already prepared barbecue. If you're shocked...
Brew your own root beer
By Tim Murphy
Issue #130 • July/August, 2011
Ah, root beer! That sweet, dark elixir of kidhood, majestically topped with a beige pillow of foam. It's the perfect companion to Bazooka bubble gum, baseball cards, wiffle...
Baby bok choy with tofu
Recipe of the Week
Baby bok choy with tofu
Courtesy of
Leland Edward Stone
You'll find this recipe and over 400 more in Backwoods Home Cooking.Click Here
Ingredients
3 cups baby bok choy, cut in half lengthwise or veggies of...
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...
The perfect holiday meal
By Jackie Clay
Issue #108 • November/December, 2007
There are no cultures in the world, nor have there been, that did not have feast days. From prehistoric times to yesterday, food has always played an important...
Venison — From the Field to the Fork
By Linda Gabris
Issue #149 • September/October, 2014
Moose steaks marinating in my special marinade
I shudder whenever I hear a fellow hunter complaining about his meat tasting gamey, high, or, worse yet, ripe (which is a...
Lazy housewife pickles
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,...
Chicken San Francisco
Recipe of the Week
Chicken San Francisco
Courtesy of
Beverly Rossman
Ingredients
1 2 to 2-1/2 lb chicken, cut up to frying size pieces
Grated rind and the juice of 2 medium oranges
1 Tablespoon grated onion
1/2 teaspoon...
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...
Broccoli-Turkey Casserole
Recipe of the Week
Broccoli-Turkey Casserolewith Mushroom Sauce
Courtesy of
Lisa Cardillo
Ingredients
3 cups Broccoli florets
2 cups leftover Turkey, chopped
1 medium Onion, chopped
1 medium green Bell Pepper, chopped
1 cup Cheddar Cheese, shredded
1/2 cup Pepperjack or Jalapeno...
Stewed tomatoes
Recipe of the Week
Stewed tomatoes
Courtesy of
Alice Brantley Yeager
You'll find this recipe and over 400 more in Backwoods Home Cooking.Click Here
Ingredients
1 gallon ripe tomatoes
2 cups onions, coarsely chopped
1 cup celery, coarsely chopped
1 cup sweet peppers,...
