Duane’s shrimp dip
Recipe of the Week
Duanes shrimp dip
Courtesy of
Lisa Nourse
You'll find this recipe and over 400 more in Backwoods Home Cooking.Click Here
Ingredients
1 can cream of mushroom soup
1 block cream cheese
1 cup mayonnaise
1-1/2 cups celery, chopped fine
1...
Homemade baking extracts
By Linda Zimnick
Issue #157 • January/February, 2016
Every cook or baker has a secret or two they keep tucked in their apron pocket. My secret? Homemade flavoring extracts. They are simple to make and the...
Comfort foods of Ireland – hearty recipes from Grandma’s old file box
By Linda Gabris
I take a lot of pleasure indulging in cuisines from around the world. One country that holds a special place in my heart is Ireland because my grandmother had Irish roots. Some...
Baked Beans, Two
Recipe of the Week
Baked Beans
This week we have two variations of baked beans. They came in at roughly the same time, so we thought we'd let you enjoy both recipes.
Baked Beans, One
Courtesy of
Doreen...
Cultured milk — Food of centenarians
By Edna Manning
Issue #84 • November/December, 2003
Cultured milk products have been enjoyed in the Middle East, Europe, and parts of Asia for centuries. The Greeks felt that yogurt had therapeutic qualities for diseases caused...
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...
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...
Hoppin’ John with fresh asparagus beans
Recipe of the Week
Hoppin’ John with fresh asparagus beans
Courtesy of
Alice Brantley Yeager
You'll find this recipe and over 400 more in Backwoods Home Cooking.Click Here
Ingredients
1 cup uncooked rice (not instant)
1 lb. pork sausage broken into...
If you can boil water you can make a good stew
By Richard Blunt
Issue #44 • March/April, 1997
Since childhood, homemade soups and stews have been high on my list of favorite foods. The aroma of a savory soup or stew slowly simmering on the stove...
Pecan twerps
Recipe of the Week
Pecan twerps
Courtesy of
Alice Brantley Yeager
You'll find this recipe and over 400 more in Backwoods Home Cooking.Click Here
Ingredients
1/2 lb. butter or shortening
4 heaping Tbsp. powdered sugar
2 cups flour
pinch of salt
2...
Tricia’s chicken chili
Recipe of the Week
Tricia’s chicken chili
Courtesy of
Richard Blunt
You'll find this recipe and over 400 more in Backwoods Home Cooking.Click Here
Ingredients
8 oz. dried, red kidney or pinto beans
cold water to soak the beans
2 Tbsp....
Grouse Hunting — The Ultimate Joy of Autumn
By Linda Gabris
Issue #83 • September/October, 2003
Nothing instills such excitement or makes my heart flutter louder than the sudden whir of a flushed out grouse. No matter how many times I've heard it, the...
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...
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...
Hungry enough to eat a horse?
By Don Chance
Issue #88 • July/August, 2004
Okay, it's not everyday dining fare, I agree. But, tell someone you're having horse steaks for supper, grilled to perfection and garnished with plenty of fresh herbs and...
