Food and recipes Archives - Backwoods Home Magazine

Chicken Curry

Recipe of the Week Chicken Curry Courtesy of Martha Winford Ingredients 2 lbs boneless, skinless chicken, cut to serving size pieces 2/3 cup peanut or vegetable oil 1-1/2 cups coarsely grated onion 2 cups water 1 cup yogurt 1/2 cup heavy cream 1 4 inch...

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...

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...

Cauliflower-Ham Chowder

Recipe of the Week Cauliflower-Ham Chowder Courtesy of Edna LaFleur Ingredients 2½ cups cubed, fully cooked Ham 2 cups sliced Cauliflowerets 2 cups peeled, cubed Potatoes 1/2 cup chopped Onion 3 cups milk 1 cup water 1 chicken Bouillon cube or 1 tsp. granules 1/8 tsp....

Beef and Cabbage Soup

Recipe of the Week Beef and Cabbage Soup Courtesy of Troi Young Ingredients 1 pound lean ground beef 1/2 teaspoon garlic salt 1/4 teaspoon garlic powder 1/4 teaspoon pepper 2 stalks celery, chopped 16 ounces kidney beans, drained 1/2...

Buckboard bacon

By Tanya Kelley Issue #131 • September/October, 2011 Last year, our family processed a hog for the first time. We made roasts, pork chops, bacon, Italian sausage, breakfast link sausages, and hams. All of the results...

Mint julep non-alcoholic

Recipe of the Week Mint julep non-alcoholic Courtesy of Alice Brantley Yeager You'll find this recipe and over 400 more in Backwoods Home Cooking.Click Here Ingredients 5 lemons 1 bunch fresh peppermint 1-1/2 cups sugar 1/2 cup water 3 qts. ginger ale ice Method Squeeze juice from...

Quince preserves

Recipe of the Week Quince preserves Courtesy of Jackie Clay You'll find this recipe and over 400 more in Backwoods Home Cooking.Click Here Ingredients 3 cups sugar 2 qts. water 7 cups pared, cored, quartered quinces Method When preparing quinces, discard all gritty parts....

Chicken Saltimbocca with Escarole

Recipe of the Week Chicken Saltimbocca with Escarole Courtesy of Mary Osterlind Ingredients 1 pound escarole greens, chopped 4 (6-ounce) boneless, skinless chicken breasts salt to taste pepper to taste 2 tablespoons finely chopped fresh sage 4 slices of prosciutto, thinly sliced 2 tablespoons...

Apricot stuffed Lamb Chops

Recipe of the Week Apricot stuffed Lamb Chops Courtesy of Philip Small Ingredients 4 boneless Lamb chops 1/2 pound dried Apricots 2 cloves of Garlic, chopped 2 red Chillies, seeded and finely chopped 2 Tbsp. Apricot Jam 1 tsp....

Southern cooking that doesn’t just whistle Dixie

By Richard Blunt Issue #41 • September/October, 1996 The southern region of the United States is almost as big as Western Europe, and despite the stereotype that non-Southerners havethat there is only one Southwhen someone says,...

Blueberry wine jam

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...