How to use those leftovers

By Marjorie Burris Issue #58 • July/August, 1999 Congratulations! You've worked hard and have enough food stored away to feed your family, possibly for a year or more. Now, go to your store room, pick up...

Honey Crunch Baked Apples

Recipe of the Week  Honey Crunch Baked Apples  Courtesy of Ellen Rodriques  Ingredients 6 large apples 1/4 teaspoon ground nutmeg 1/3 cup granola cereal 2 teaspoons lemon juice 1/3 cup pitted dates, chopped 6 tablespoons honey 1/4 cup almonds or walnuts, chopped 3 tablespoons butter, melted 1/2...

Sweet pepper salad

Recipe of the Week  Sweet pepper salad  Courtesy of Alice Brantley Yeager   You'll find this recipe and over 400 more in Backwoods Home Cooking.Click Here Ingredients 4 medium sweet peppers, blocky, cubanelle, or blunt type 4 medium tomatoes, sliced 2 cups cooked...

Cauliflower-Ham Chowder

Recipe of the Week  Cauliflower-Ham Chowder  Courtesy of Edna LaFleur  Ingredients 2½ cups cubed, fully cooked Ham 2 cups sliced Cauliflowerets 2 cups peeled, cubed Potatoes 1/2 cup chopped Onion 3 cups milk 1 cup water 1 chicken Bouillon cube or 1 tsp. granules 1/8 tsp....

Rural Building

By Martin Harris Issue #63 • May/June, 2000 From the architect's chair Before beginning any building project, it is usually beneficial, from a time and cost perspective, to think through all the possible alternatives, weighing the pros...

Just for Kids: Knock knock vinegar

By Lucy Shober Issue #32 • March/April, 1995 Click on pictures for printable, full-sized versions to color. Have you ever read accounts of those pioneer families? They seemed to flourish in a one-room shack filled with eight...

A lesson in respect

By John Silveira Issue #65 • September/October, 2000 When I was 10, Dad lived on a farm in New Hampshire with my stepmother and two of my sisters, and I went to stay with them that...

Build a deluxe barrel stove

By David Lee Issue #108 • November/December, 2007 Winter is coming again, pretty much on schedule in spite of global warming, and it will be cold, just like always. Having a reliable heating system makes winter...

Apple-glazed Barbecued Chicken with Spring Vegetables

Recipe of the Week  Apple-glazed Barbecued Chicken with Spring Vegetables  Courtesy of Erika Sheets  Ingredients Chicken 1 cup apple juice 4 tablespoons sugar 2 teaspoons molasses 1/2 cup tomato puree 2 tablespoons cider vinegar 2 teaspoon dried thyme, crumbled 1/4 teaspoon hot pepper sauce 1 cut-up whole...

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...

10 day survival pack for your vehicle for just $25

By Jeffrey Yago, P.E., CEM Issue #104 • March/April, 2007 It seems like every winter there are news stories of people getting stranded for weeks in bad weather while driving through the many remote areas of...

Green Shrimp Soup

Recipe of the Week  Green Shrimp Soup  Courtesy of Larry Elderson  Ingredients 1 medium Onion, chopped fine 1 large Carrot, chopped fine 1-1/2 teaspoons Butter 3 cups beef broth, hot 1 Tablespoon fresh Savory, chopped fine 1 teaspoon Tarragon, chopped fine 1 pound Peas, cooked 5...

The raging torrent — Respect it even when you play

By Scott Stoddard Issue #70 • July/August, 2001 Years ago, while learning to sluice gold from a swollen mountain stream in southern California, I saw something that immediately sickened my stomach. The limp body of a...

Flowers Brighten the Garden

By Alice B. Yeager Photos by James O. Yeager Website Exclusive • March, 2006 Along with raising food plants, I like to tuck in a few flowers — both annuals and perennials. There's something about bright orange...

Hot Artichoke Dip

Recipe of the Week  Hot Artichoke Dip  Courtesy of Frank Felts  Ingredients 1 (14 ounce) can Artichoke Hearts, drained and coarsely chopped 1 cup Parmesan Cheese 8 ounces Cream Cheese, at room temperature 1/2 cup Mayonnaise 1/2 Teaspoon dill weed 1/4 teaspoon Garlic, minced Method Preheat...

Dandelion recipes

By Tom and Joanne O’Toole Issue #82 • July/August, 2003 For dandelion gourmets there are many ways to prepare this amazing weed, and to include it in soups, salads, main courses, desserts, and wine. Here are a...