Anne’s Sausage and Cabbage
Recipe of the Week
Anne's Sausage and Cabbage
Courtesy of
Elizabeth Flora
Ingredients
8 slices Bacon
4 Italian Sausages, casings removed
1 large Onion, chopped
1 large Cabbage, shredded
1-1/2 cups Chicken Broth
Salt & Pepper to taste
Cayenne Pepper...
Baking Bread
By Linda Gabris
Issue #168 • November/December, 2017
Growing up in the rural woods miles away from the nearest country store, store-bought bread was seldom seen in Grandma’s house. So to keep up with demand, she...
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...
A healthy heart starts in the kitchen
By Richard Blunt
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Issue #100 • July/August, 2006
The Surgeon General of the United States recently referred to obesity as "the terror within." But who is the enemy? When we finally started paying attention to what...
Ten Marinades For Summer
Recipe of the Week
Ten Marinades For Summer
Courtesy of
Lois Winkle
All of these marinades may also be used for basting. Make extra, and set aside, to brush on while the food is cooking. Try...
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...
Apple ham salad
Recipe of the Week
Apple ham salad
Courtesy of
Anne Westbrook Dominick
You'll find this recipe and over 400 more in Backwoods Home Cooking.Click Here
Ingredients
4 McIntosh or Liberty apples, cored and diced (not peeled)
1 Tbsp. lemon juice
2 cups...
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....
Peloponnesian Pot Roast
Recipe of the Week
Peloponnesian Pot Roast
Courtesy of
Beverly Rossman
This is a fantastic and different pot roast. I usually double the sauce for this roast. We like lots of sauce to put on the...
Bologna sandwiches and roasted rabbit
By Habeeb Salloum
Issue #61 • January/February, 2000
"I don't know what I'm going to do with all this bologna!" My mother was speaking to herself as she tried to find room for two huge bologna...
Green tomato kosher dill pickles
Recipe of the Week
Green tomato kosher dill pickles
Courtesy of
Marjorie Burris
You'll find this recipe and over 400 more in Backwoods Home Cooking.Click Here
Ingredients
small, firm green tomatoes
celery stalks
sweet green peppers, cut into fourths
garlic...
Jo’s Kentucky-fried cole slaw
Recipe of the Week
Jo’s Kentucky-fried cole slaw
Courtesy of
Jo Mason
You'll find this recipe and over 400 more in Backwoods Home Cooking.Click Here
Ingredients
1/2 medium-sized head cabbage
1 small carrot
1/2 bell pepper
1/2 cup mayonnaise
1/4 cup vinegar
1/4 cup sugar
1/2...
Hungarian venison stew
Recipe of the Week
Hungarian venison stew
Courtesy of
Tom R. Kovach
You'll find this recipe and over 400 more in Backwoods Home Cooking.Click Here
Ingredients
1 lb. (or a little more) of chopped venison (ground venison works, too)
3...
Making baby food at home
By Michele Lightfoot
Issue #78 • November/December, 2002
Homemade baby food is not only delicious and economical, it is simple to prepare as well. Being able to control the ingredients, choosing organic produce and meats, and...
Bread — The staff of life
By Jackie Clay
Issue #78 • November/December, 2002
In today's hurry-up, prosperous world, bread has come to mean that white, pasty stuff you buy in the store and slap together into boring, equally tasteless sandwiches. Or...
French Onion Soup
Recipe of the Week
French Onion Soup& Julia Child's Beef Stock
Courtesy of
Richard Blunt
Thirty-some years ago the publisher, Dave Duffy, the food editor, Richard Blunt, and I all lived in or near Boston.
Butch, that’s Richard Blunt,...