Food and recipes Archives - Backwoods Home Magazine

Make elderberry syrup for flu season

By Karen M. House Issue #169 • January/February, 2018 Elderberry (Sambucus nigra) has been a traditional influenza remedy for hundreds of years. I first learned about using elderberry syrup as a flu treatment a few years...

Heart healthy recipes

By Ilene Duffy Issue #99 • May/June, 2006 I'm not a nutritionist or a medical professional, but I've gained a lot of knowledge concerning foods that are considered to be heart healthy since my husband, Dave,...

These chocolate treats make great gifts and delicious holiday desserts

By Tanya Kelley Issue #42 • November/December, 1996 Just in case the world comes to an end, I plan on keeping plenty of chocolate on hand in my food storage. That is, if I can keep...

Apple and Potato Soup

Recipe of the Week Apple and Potato Soup Courtesy of Don Peterson Ingredients Soup: 4 Tablespoons butter 2 Leeks (white part only) , cleaned and sliced 5 cups tart Apples, peeled, cored, and chopped 6 cups Chicken Stock 2 cups...

Demystifying real rye bread

By Richard Blunt Issue #141 • May/June, 2013 Rye has been a popular bread grain in many parts of Europe for hundreds of years, second only to wheat. Popular regional rye breads can be found in...

Apple butter

Recipe of the Week Apple butter Courtesy of Anne Westbrook Dominick You'll find this recipe and over 400 more in Backwoods Home Cooking.Click Here Ingredients 5 lbs. apples, stems removed and quartered 2 cups cider or cider vinegar brown sugar 2 tsp. cinnamon 1/2...

Indian Fry Bread

Recipe of the Week Indian Fry Bread Courtesy of Beverly Rossman Ingredients 2 Cups all-purpose flour 1/4 Cup Instand nonfat dry milk powder 2 teaspoon Baking powder 1 teaspoon Salt 1 Tablespoon Butter or Lard 3/4 Cup Warm water...

Blanching vegetables

By Tom Kovach Issue #59 • September/October, 1999 If you plan to freeze your vegetables, it is a must to blanch most of them. Blanching slows or stops enzyme action which can cause the vegetables to...

Blackened Chicken With Guacamole And Black Beans

Recipe of the Week Blackened Chicken With Guacamole And Black Beans Courtesy of Marty Robertson Ingredients Blackened Chicken 4 chicken breasts, boneless, skinless 2 ounces butter, melted 1 teaspoon salt 1 tablespoon paprika 1 teaspoon onion powder 1 teaspoon garlic powder 1 teaspoon dried thyme 1/2...

Old-fashioned hot dog pepper relish

Recipe of the Week Old-fashioned hot dog pepper relish Courtesy of Richard Blunt You'll find this recipe and over 400 more in Backwoods Home Cooking.Click Here Ingredients 3 cups seeded and coarsely chopped bell peppers (use a mixture of yellow,...

Española eggs

Recipe of the Week Española eggs Courtesy of Jackie Clay You'll find this recipe and over 400 more in Backwoods Home Cooking.Click Here Ingredients Shortening to fry 1 medium onion, sliced 8 Anaheim, Big Jim, or Relleno peppers, green roasted If you want...

Never too busy to make bread

By Ilene Duffy Issue #114 • November/December, 2008 Summer vacation came to an abrupt end. Sons are back in school. My "soccer mom" folding chair is in the trunk of the car. The daytimer is getting...

Nana V’s holiday corn bread

Recipe of the Week Nana V’s holiday corn bread Courtesy of Richard Blunt You'll find this recipe and over 400 more in Backwoods Home Cooking.Click Here Ingredients 8 oz. (raw weight) good quality smoked bacon 1 cup grated sharp cheddar cheese 2...

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...

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....

Salmon candy and pickles — Two unique ways to enjoy your next catch

By Linda Gabris Issue #93 • May/June, 2005 Salmon is always a treat, but if you want to try something different, how about making pickles and candy out of the next fish that lands in your...