Liver Fricassee

Recipe of the Week  Liver Fricassee  Courtesy of Robert Waite  Ingredients 1 pound beef liver 3 large or 6 small white onions, peeled and chopped 3 medium green bell peppers, seeded and chopped 1 (14 -16 oz.) can whole tomatoes, drained and...

Uncooked Peanut-butter Candy

Recipe of the Week  Uncooked Peanut-butter Candy  Courtesy of Ruth Dasche   Ingredients 1/2 cup smooth or crunchy peanut butter 1/2 cup honey (any kind you like) 3/4 to 1 cup powdered milk Method Using a 1 quart or larger bowl, add...

Moderate power firearms

By Massad Ayoob Issue #110 • March/April, 2008 Robert Ruark, the great American writer of the mid-Twentieth Century, was also a big game hunter. One of his most popular books, written on the latter topic, was...

Recipes from my mother’s kitchen

By Richard Blunt Issue #52 • July/August, 1998 One of my earliest and fondest childhood memories is of my mother and me walking nearly a mile down the road from our house, in the rain, to...

A Small Space Yields a Big Crop of Garlic

By Howard Tuckey Issue #131 • September/October, 2011 In less than an hour last fall, I tilled up a 4x8 foot garden bed and planted 250 seed cloves of Chesnok and Russian Red garlic. I've been...

Breastfeeding — Babies love it, and for good reason

By Rebekah L. Cowell Issue #115 • January/February, 2009 Here's a secret mothers have known since the beginning of time: breastfeeding is the most pro-active, sustainable action a mother can take, and it is so easy....

Food security 101: part 2 — Convenience mixes make life easier

By Rowena Aldridge Issue #139 • January/February, 2013 Last issue we talked about some things you can do to stretch your food budget and make great use of every bit of food you buy. This article...

Apple barbeque sauce

Recipe of the Week  Apple barbeque sauce  Courtesy of Richard Blunt   You'll find this recipe and over 400 more in Backwoods Home Cooking.Click Here Ingredients 6 Tbsp. vegetable oil 2 cups onions, chopped fine 1 cup celery, chopped fine 3 Tbsp. fresh ginger,...

Solar Power 101 — Solar arrays

By Jeffrey Yago, P.E., CEM Issue #90 • November/December, 2004 This article is the fourth and final part of our beginner's course in solar electricity. Simultaneously we have instituted a Home Energy Information (www.homeenergy.info) section on...

Nana V’s holiday corn bread

Recipe of the Week  Nana V’s holiday corn bread  Courtesy of Richard Blunt   You'll find this recipe and over 400 more in Backwoods Home Cooking.Click Here Ingredients 8 oz. (raw weight) good quality smoked bacon 1 cup grated sharp cheddar cheese 2...

Successful cold storage

By Sylvia Gist Issue #82 • July/August, 2003 Crisp carrot sticks, fresh cabbage, and fried potatoes from my Montana garden in June? Yes, but only if I've kept them in cold storage from last summer's garden. A...

Preserving plums

By Kristina Seleshanko Issue #171 • May/June, 2018 I’ve read that the Chinese believe plums symbolize good luck; perhaps that’s why plums are one of the most cultivated fruits on earth. (Or maybe it’s just that...

Tools and hardware for the backwoods home

By James Ballou Issue #74 • March/April, 2002 A certain degree of self reliance is obtainable by those who have the knowledge and skills, resourcefulness, courage, common sense, and tools to perform most of the tasks...

Build an inexpensive but durable jackleg fence

By Dynah Geissal Issue #45 • May/June, 1997 When we moved to our land in the summer of 1994, we were fortunate that open grazing exists where we live because we had to build shelters for...

Country-style Pork Stew

Recipe of the Week  Country-style Pork Stew   Courtesy of Frances Straight  Ingredients 3/4 pound boneless pork shoulder, trimmed of separable fat Nonstick cooking spray 1-1/4 cups water 1-1/4 teaspoons instant chicken bouillon granules 1 ...

Teaching a 10-year-old to shoot

By John Moody Issue #174 • November/December, 2018 In my youth, I remember my dad dragging my brother and me out of bed in the middle of the night, tossing our tired bodies in the back...