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County Fair Waffle Irons

Dear Phaedrus,

I have read lots of requests from people in your ad wanting sugar waffle
irons for making the ones like the county fairs.  Here is the web site for

Sugar Waffles

He also makes kennels for pets as they will see in the advertisement.

His name is Lester Shaw, 3304 Beech Rd., Johnstown, Oh 43031

Phone 1-888-738-5337

Take care.

Cocktail Onions

On 15 Sep 2006 at 11:39, Carmie wrote:

> Do you know how to make the "martini" type onion?  I have a large crop
> of pearl onions and a friend keeps whining about how long it has been
> since he has had a decent vodka martini.  I would make a small jar for
> him if I could find a recipe.  I keep finding martini recipes.  Might
> you have better luck?  Thank you.  Carmie 

Hi Carmie,

These are all that I was able to find.


Homemade Cocktail Onions 
1 pound, pearl onions 
1/2 cup, sherry vinegar or white vinegar 
1/2 cup, cider vinegar 
1/2 cup, water 
1/2 cup, salt 
1/4 cup, sugar 
1/2 teaspoon, mustard seed 
24 juniper berries 
12 peppercorns 
6 allspice berries 
1 rosemary branch or 
1 teaspoon, dried rosemary 
1 dried chile pepper 
1 cup, dry vermouth
Cook’s Note: This recipe can be made up to 1 month in advance and stored 
in the refrigerator. 

To peel the onions, place them in a large bowl and pour boiling water over 
them just to cover. Allow them to stand for 1 minute. Drain and rinse under 
cold running water. Using a paring knife, cut off the root ends of the onions 
and peel off the thin outer skins. 

Add all of the remaining ingredients except the vermouth to a medium-size 
saucepan and bring to a boil. Add the onions to the saucepan, reduce the heat, 
and simmer for 2 minutes. Remove the pan from the heat and allow the onions to 
cool in the liquid. Stir in the vermouth. Transfer the cooled onions and liquid 
to a container with a tight-fitting lid. Store in the refrigerator. 
Pickled  Onions

1 1/2 lb. pearl onions, peeled
2 tbsp. pickling salt
1 1/2 c. white vinegar
1/3 c. sugar
1 tsp. pickling spices

  Drop onions in boiling water to cover.  Boil 3 minutes; drain.  Place in 
  cold water.  Combine 2 cups water and pickling salt; pour over onions.  
  Let stand 12 hours.  Drain; rinse thoroughly.  Combine vinegar, sugar and 
  pickling spice; bring to boiling.  Pack onions in hot jars, leaving 1/2 inch 
  head space.  Cover with pickling liquid, leaving 1/2 inch head space.  Adjust 
  lids.  Process in boiling water bath (half pints) for 10 minutes.  Makes 4 
  half pints.


On 16 Sep 2006 at 11:13, wrote:

> Recently watching a Western movie when one cowboy went into two for 
> supplies he asked for 'flour, sugar, arbuckle and theraputic papers' 
> Later  in the movie it explained what 'theraputic papers' (TP) were
> but we never  figured out what arbuckle was.  Can you help

Hello ____?

"Arbuckle" was synonymous in the Old West with "coffee". See the story of the coffee that won the west here:




On 23 Sep 2006 at 10:42, robert wrote:

> Hi Phaedrus,
> Hope you can help me. I've gone through all of my books and recipes as
> well as searching everything I can think of on your site to no avail.
> I'm looking for a recipe for Knackebrod, the Scandinavian hardtack in
> about a 12" round with a hole in the center. Ingredients, I think, are
> merely Rye flour, salt and water. Perhaps it is so 'basic' nobody
> wrote a recipe for it. If you can help me it would be greatly
> appreciated. Robert

Hello Robert,

See below.


Svensk  Knackebrod  (Hard  Tack)

1 c. sweet milk
3/4 c. shortening
2 cakes yeast
1 tsp. salt
2 tbsp. sugar
4 c. flour

  Heat milk with shortening, sugar and salt to boiling point.  Let cool and 
  add dissolved yeast and flour.  Form dough into pieces the size of a bun.  
  Let rise one hour.  Roll with corrugated rolling pin.  Bake in oven on cookie 
  sheet at 450 degrees until light brown.  Makes 10 sheets.
Swedish Knäckebröd

1 1/3  cups rye flour, whole wheat is fine  
3/4  teaspoon sugar  
1/4  teaspoon salt  
4  tablespoons butter  
1/3  cup milk, plus 1 T more if needed  

Combine flour, sugar and salt in mixing bowl or food processor and cut or pulse 
in butter. 
Gradually add the milk with a spoon or pulse until you have a stiff dough. 
On a lightly floured board roll out as thin as you can. 
Cut dough into strips about 2"x3" and punch lots of small holes in each. 
Bake at 300 on lightly greased pan until lightly browned- about 10 minutes. 
Cool on wire rack then store at room temperature. 
Will keep 5-7 days. 
Knackebrod Ii

1 c  Coarse rye meal
1 c  Rye flour
1 tb Sugar
1 1/2 ts Salt
4 tb Butter
1/2 c  Milk

Sift dry ingredients, cut in butter, add milk and stir until smooth. Turn
onto floured board and roll very thin. Prick with fork, then cut dough into
oblong pieces. Use a thimble and make holes in each piece. Place on
slightly greased baking sheet and bake 10 minutes in a slow oven.

Some El Salvadoran Recipes


El Salvador

What's for Eats


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