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
He also makes kennels for pets as they will see in the advertisement.
His name is Lester Shaw, 3304 Beech Rd., Johnstown, Oh 43031
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
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
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.
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
On 16 Sep 2006 at 11:13, C@a.com 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
"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
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.
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
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.
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.
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