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...

Veal Goulash

Recipe of the Week  Veal Goulash  Courtesy of Steven Burns  Ingredients 2 lb. Veal leg 1 lb. fine egg noodles 3 Roma Tomatoes 3 large Onions 1 green Bell Pepper 1 oz. Capers (with liquid) 4 Tbsp. Butter 1 Tbsp. Paprika 1 cup Sour Cream Salt & Pepper...

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...

The enchanting Chanterelle — Gourmet goodies free from the forest

By Devon Winter Issue #101 • September/October, 2006 They're prized by the world's top chefs. They're served in the most elegant restaurants. You'll pay a pretty penny for them at farmers' markets. Yet they're abundant and...

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....

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...

Sourdough simplified

By Jim Capossela I’m not a movie buff but one could imagine that you wouldn’t have to watch too many John Wayne movies before seeing old Duke sitting around a campfire (scolding someone?) with a...

Creamed Carrot Soup

Recipe of the Week  Creamed Carrot Soup  Courtesy of Geoff C.   Ingredients 5 tb butter 2 cups onions, coarsely chopped 4 cups carrots, coarsley chopped 4 tablespoons flour 5 cups beef broth 3 cups half-and-half 1 pinch salt 1/4 teaspoon nutmeg Method Melt butter in sauce pan. Saute...

Coffee Kringle

Recipe of the Week  Coffee Kringle  Courtesy of Beverly Rossman  Ingredients 1/4 cup Milk 2 cups unsifted flour 1/4 cup Sugar 1/2 teaspoon Salt 1/4 cup (1/2 stick) Butter 1/2 cup Warm water (105-115) 2 Pkgs Active dry yeast...

Turkey Tetrazzini

Recipe of the Week  Turkey Tetrazzini  Courtesy of Katie O'Leary  Ingredients 2-1/2 cups cooked pasta 1-1/2 cups leftover turkey, chopped 1 cup Milk 1 cup Chicken Broth 1/2 cup shredded Swiss Cheese 1/3 cup chopped Onion 1/3 cup fresh sliced Mushrooms 1/4 cup each flour 1/4...

Baklava

Recipe of the Week  Baklava  Courtesy of Elena Berry  Ingredients 1½ pounds roasted, coarsely chopped unsalted Walnuts 2 cups Sugar 1½ tsp ground Cinnamon ½ tsp ground Cloves 1 pound Filo Dough ½ pound Butter, melted 1 cup Water ¾ cup Honey 2 Tbsp Lemon juice peel...

Fudge macaroon pie

Recipe of the Week  Fudge macaroon pie  Courtesy of Jean Winfrey   You'll find this recipe and over 400 more in Backwoods Home Cooking.Click Here Ingredients 3 squares Bakers unsweetened chocolate 1/2 cup butter or margarine 3 eggs, slightly beaten 3/4 cup sugar 1/2 cup...

Texas Fireballs By Randy Young

By Randy Young Photos by Callie Blanks <!-- >!>!>!> Make content-2-col-left = 70% if activating this column --> Issue #158 • March/April, 2016 Sausage balls are great, period. They've got sausage, cheese, and biscuit, all in one bite....

Homemade pizza

Recipe of the Week  Homemade pizza  Courtesy of Jackie Clay   You'll find this recipe and over 400 more in Backwoods Home Cooking.Click Here Ingredients 3 cups flour 2 Tbsp. olive oil 1 Tbsp. mixed spices (oregano, basil, onion flakes) 1-1/2 cups warm water 1...

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...

Pickled fish and rollmops

By Linda Gabris Issue #91 • January/February, 2005 The zesty creations called rollmops (those mouthwatering appetizers that you buy in jars at the supermarket or by bulk in a deli) have deep European roots, but there's...