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...
Hawaiian poha jam
Recipe of the Week
Hawaiian poha jam
Courtesy of
Sally Denney
You'll find this recipe and over 400 more in Backwoods Home Cooking.Click Here
Ingredients
3 lb. poha (ground cherries)
1/4 cup water
1 cup sugar per cup cooked poha
1 Tbsp. lemon...
Cheesy fish chowder
By Ilene Duffy
Issue #127 • January/February, 2011
If you've been reading this magazine for a while, you probably already know that my husband, Dave, and I met while he was fishing on the Ventura, California...
The healthy and tantalizing pomegranate
By Habeeb Salloum
Wonderful to look at, appetizing in flavor, delicious in taste and with a juice which is refreshing on a hot summer day, is a fair description of the pomegranate.
Although according to the...
Make sourdough with wild yeast
By Leah Leach
Issue #151 • January/February, 2015
Those of us who live as self-sufficiently as possible love to forage. From wild greens to wild meat, foraged foods make their way onto our tables as often...
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,...
Making Yogurt
By Patrice Lewis
Issue #132 • November/December, 2011
When you get to the point where you're milking your own cow, you'll need to figure out what to do with the excess milk. One of the easiest...
Chicken and dumpling stew
Recipe of the Week
Chicken and dumpling stew
Courtesy of
Richard Blunt
You'll find this recipe and over 400 more in Backwoods Home Cooking.Click Here
Stew Ingredients:
1 cooked, skinned, and boned 5-6 lb. chicken (cut meat into 1/2-inch pieces)
8...
Caribbean Barbecued Pork Steaks
Recipe of the Week
Caribbean Barbecued Pork Steaks
Courtesy of
Willy Borsheim
Ingredients
1 1/2 pounds boneless pork chops/steaks, about 1/2-inch thick
1 large red onion, sliced
3/4 cup fresh lime juice
1 teaspoon salt
1/2 teaspoon cayenne pepper
Method
Lay pork in a glass...
Artichoke-Spinach Casserole
Recipe of the Week
Artichoke-Spinach Casserole
Courtesy of
Fran Chiodo
Ingredients:
2 eggs (beaten)
3/4 cup mayo, divided
Two 10 ounce packages frozen chopped spinach (thawed and drained)
14 oz canned artichoke hearts (drained and quartered)
1/2 cup sour cream
1/4 cup grated cheese
6...
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...
Wild edibles in delectable dishes
By Rebekah L. Cowell
Issue #123 • May/June, 2010
Many of us are surrounded by "free" foods we never think of utilizing. Perhaps you look out on your backyard or meadow, and think G-R-A-S-S! But you...
Ribeye Steak with Chianti Sauce
Recipe of the Week
Ribeye Steak with Chianti Sauce
Courtesy of
Ellen Lancer
Ingredients
4 boneless ribeye steaks
2 Tablespoons peanut oil
Salt and pepper
1 Cup Chianti
1/2 Cup beef stock
1 Tablespoon balsamic vinegar
1 Tablespoon shallots,...
Hunting, processing, and serving black bear
By Linda Gabris
Issue #162 • November/December, 2016
Bear was a popular meat in our house when I was growing up in the rural woods. Black bear was Grandpa's favorite big game animal to hunt and...
Raspberry chocolate torte
Recipe of the Week
Raspberry chocolate torte
Courtesy of
Tanya Kelley
You'll find this recipe and over 400 more in Backwoods Home Cooking.Click Here
Ingredients
Cake:
1 devil’s food cake mix
butter for cake
Filling:
2 cups raspberries or pitted cherries (fresh or...
Duck with Mushrooms
Recipe of the Week
Duck with Mushrooms
Courtesy of
Sharon Selvig
Ingredients
2 ducks, cut in pieces
1 clove garlic, minced
1/8 teaspoon thyme
4 ounces ham, in 1/4" cubes
1 teaspoon fresh parsley, chopped
1/2 pound mushrooms, sliced thick...
