Solar Food Drying
By Marcella Shaffer
Issue #58 • July/August, 1999
The oldest known method of food preservation is drying food using the heat from the sun. Unfortunately it has become the least used as freezers and pressure canners...
Potato Bread
Recipe of the Week
Potato Bread
Courtesy of
Dolly Wilcox
Ingredients
15 cups whole wheat Flour
1 medium Potato, peeled
2 cups Water
1 teaspoon Salt
1/3 cup white Sugar
1/3 cup Oil OR Shortening
1 tablespoon...
Dill-onion bread
Charles Bryant O’Dooley
Ingredients
1 Tbsp. dry yeast
1/2 cup warm water
1 beaten egg
1/2 cup cottage cheese
1/3 cup finely chopped onion
1 Tbsp. butter
2 cups whole wheat flour
1/3 cup whole bran cereal
1/2 cup wheat germ
1 Tbsp. honey
1 Tbsp....
A young couple moves to the country
By Jessie Denning
Issue #175 • January/February/March 2019
As many of you know, I’ve been the managing editor of this magazine for the last four years. But what you may not know is that when I’m...
Get out of debt, stay out of debt
By Darlene Campbell
Issue #67 • January/February, 2001
Decades ago it was advised of young high school graduates to deposit a set amount of money into the bank each month, and when they retired they would...
Personal guns getting to be in style
By Dave Duffy
Issue #74 • March/April, 2002
Have you noticed how the mass media's attacks against gun ownership have gone way down since the terrorist attacks of September 11? Of course, it's kind of difficult...
Redworm farming
By Charles Sanders
Issue #112 • July/August, 2008
If you are looking for a way to earn extra income, a retirement job, or even a new livelihood, then raising earthworms might just be the thing. This...
Beef & Wild Mushroom Lasagna
Recipe of the Week
Beef & Wild Mushroom Lasagna
Courtesy of
Gail Strong
Ingredients
1 pound lean ground beef
2 tablespoons olive oil
1 pound assorted wild mushrooms (such as shiitake, oyster and cremini), sliced
1/4 teaspoon salt
1...
Picking and preserving the wild plum
By Bill Weekes
Issue #69 • May/June, 2001
The wild plum is a fickle fruit, ripening any time between late spring and late summer. It comes in a bunch of colors, shapes, and sizes. Some are...
Creating and maintaining your own sourdough starter
By Emily Buehler
Issue #97 • January/February, 2006
Most people know about sourdough starter—it can be used instead of yeast to make bread rise, resulting in bread with a sour flavor and a chewier texture. Bakers...
Plantation Coffee Punch
Recipe of the Week
Plantation Coffee Punch
Courtesy of
Louise Johnson
Ingredients
1/3 cup instant coffee dissolved in 1/2 cup boiling water
5 cups milk
1 cup whipping cream, whipped
2 cups vanilla ice cream
1/4 cup sugar
1 tsp. vanilla
Method
Mix the dissolved instant...
Building a Ferro-Cement Shed
<!--
-->
By Robert Van Putten
Issue #162 • November/December, 2016
For a year and a half, we lived in an 18-foot travel trailer while building a straw bale cottage. There isn't much space in a travel trailer,...
Hearty stews for the soul
By George Erdosh
Issue #103 • January/February, 2007
A great pleasure of a winter night is to crawl into a warm bed under a thick goose-down comforter, as soft and fluffy as the first snow of...
Slaughtering and Butchering
By Dynah Geissal
Issue #23 • September/October, 1993
Fall is butchering time, a period of joy in the harvest of the year's work and of sadness that the lives of your beautiful, healthy animals have come...
Vidalia Onion Pie
Recipe of the Week
Vidalia Onion Pie
Courtesy of
Mattie Silverman
Ingredients
3 medium Vidalia Sweet Onions
1/2 cup butter
3 eggs, lightly beaten
1 cup low-fat sour cream
1/4 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon cayenne red...
CHILI MANIA — This all-American food came out of Texas to conquer the whole...
By Richard Blunt
Issue #64 • July/August, 2000
Whenever you discuss peppery issues like religion or politics your emotions and blood pressure are at risk of running high. This is because the conversation is likely doomed...































