Use this to search the site!
Just type your request in the
blank and click on "Search"!


Porky's Onion Rings Revisited

From: Bj 
Sent: Thursday, October 05, 2017 4:58 PM
Subject: Porky's Onion Ring Receipe

The other day I found your receipe for Porkys onion rings and I couldn't 
wait to make them. I followed the receipe to the letter and all I got was a 
huge ball of flour paste. What a disappointment. the receipe said 2 cups 
milk, 4 cups flour. That equals paste. I attached a picture of the glob.  I 
grew up eating these delicious rings and would love a receipe that works.

Hello BJ,

I'm sorry the Porky's onion rings recipe didn't work for you. I 'm not a cook myself; I just search for recipes that people ask for. I could not possibly try them all before posting them. You can see from that post on my site at 3-23-2015, that the recipe came from a book (page 142) called "Minnesota Eats Out" by Kathryn Strand Koutsky and Linda Koutsky with recipes by Eleanor Ostman. I went back and checked the posted recipe against the book, and they are exactly the same, so if there is a mistake in the recipe, the mistake is in the book. I do occasionally make typos, but apparently not in this case. The recipe has been posted for 2 1/2 years now, and I have never gotten a complaint about the recipe until yours. That same recipe is posted on other sites around the web, and I saw only one comment: someone said the onion rings did taste like Porky's, but that it was difficult to get the consistency right. Did you try adding more milk a little at a time to your glob and thoroughly whipping it until the consistency seemed right? That's my best suggestion. Recipes are not always perfect, and there are sometimes misprints even in printed books. Sometimes you have to do some tweaking.

There does not appear to be another recipe or copycat available anywhere for Porky's onion rings.

Postings of the same recipe on other sites:


recipe secrets

Try either of these suggestions:

1. Start with 2 cups of milk, egg, and salt. Slowly whip in flour until the batter consistency is suitable. Be sure to whip this batter thoroughly.
2. Start with 4 cups of flour plus 1 tablespoon. Add the egg and salt, then whip in milk gradually until the batter consistency is suitable. Be sure to whip this batter thoroughly.

You might even try using an electric mixer on low instead of the whip.

I'll post this beneath the posting on my site as a caution to others who might try the recipe.


Thanks for your reply about the Porky's onion rings.
 After I had sent my email, I reread your article and realized the recipe was from a book.  
Thank you for taking the interest in suggesting alternatives to the recipe. I did take a 
chunk of the glop and added more milk to get it to a thinner consistency. The onion rings 
were similar to Porky's but very greasy.  When Porky's closed down it was hopeful that they 
would have a booth at the Minnesota State Fair, but as of now that hasn't happened. 
Thanks again for your time! 
Subject: Porky's
From: Wayne
Date: 1/10/2023, 8:17 AM

On 1/9/2023 10:00 PM, wayne wrote:
On the comments about porkys onion ring batter, I have a old lifetime friend 
who worked there for 2 year's in high school and laughs at all the posted 
recipes and states he mixed and made 1,000s of pounds of onion rings and 
besides the lawerys seasoned salt all they used was FRY KRISP BATTER AND 
WATER..TRUE STORY..I still use fry krisp for all deep frying thou hard to 
find , my source is 5lb. Bag's at Sysco food wholesale on hwy 10 about a 
mile before the Big question is the oil used. I don't know causes 
back in the 50s/60s lots of deep frying was done, unlike today, with lard, 
and all sorts of shortnings not recommended today for health reasons, but 
yes I was brought up on lard and still use it sparingly..doesmake a difference..

Hello Wayne,

Thanks for writing. I will update my info. Fry Krisp has an online store here: Fry Krisp Batter Mix.
Amazon has the mix, too.


Horn & Hardart Beef Stew & Mashed Turnips

From: Jinxy 
Sent: Sunday, October 01, 2017 10:35 PM
Subject: Found Horn & Hardart Recipes
I had these in my home collection, but since they came from a newspaper, I thought I would 
search for them online. Attached is the "Mashed Turnips" and "Beef Stew" recipes. 
Love your website and want to share.

Horn & Hardart Beef Stew

2 lbs round or chuck meat (cubed)
1 cup canned tomatoes
4 sliced carrots (medium)
4 onions (small)
4 celery ribs (sliced)
4 medium potatoes (cubed)
(serves four)

Trim off fat and gristle and save the fat. Season meat with salt and pepper
and dredge with flour. Heat fat in a heavy pan, add meat, and brown well.
Add tomatoes and 3 cups boiling water. Reduce heat, cover and stew meat 
very slowly for 2 to 3 hours. Skim off and fat that collects on the surface. 
About halfway through the cooking period, add carrots, onions and celery. 
Approximately half an hour before serving, add potatoes.

(If desired, the gravy can be thickened by mixing 3 tablespoons of flour with 
3/4 cup of cold water before adding vegetables. Stir until smooth, add to the 
stew and cook for about 5 minutes.)

Just before serving, season to taste.
Horn & Hardart Mashed Turnips

1 medium mashed yellow turnip (about 1 lb.)
1 medium carrot
1 large potato
1/2 medium onion
salt (see instructions below)
white pepper (dash)
1 tbsp butter
1 tsp  sugar
(serves 4 to 6)

Peel and clean vegetables. Dice each into one inch cubes. Cook each separately 
in enough water to cover. Add one teaspoon salt to both turnips and potatoes.
Add only one-half teaspoon salt to the carrots. Do not salt the onions. Cover 
each vegetable during cooking except the onions. When tender, drain thoroughly.

Mix all vegetables together in a mixer at high speed or use a ricer or mash by 
hand. Add the white pepper, butter and sugar and blend well.

My Own Bill of Fare 2

Black-eyed or purple-hull peas with fatback, salt pork, or streak 'o lean is something that I miss a lot. In our house we had them at least once a week. Mom always preferred purple-hull peas to plain black-eyed peas. There really is a difference. I must have shelled a ton of them. Everyone but Dad was recruited when she'd bought a bushel of peas from a farm-stand. They had to be shelled and put in meal-portion-sized baggies to be frozen so we'd have them all year. When you cook them, you have to put in a chunk of salt pork or "streak'o lean" (more lean than salt pork.) When you eat this kind of peas, you don't waste the "pot-likker." You crumble some cornbread in a small bowl and spoon the pot-likker over it. Yum! The pot-likker is where all the nutrients are. (At least, I was always told that.) We enjoy "Hoppin' John" on New Year's - black-eyed peas mixed with ham and rice , but it's just not quite the same as those purple-hulls.

When purple-hull peas came into season, so did "butter beans". If you look up "butter beans", you'll find that they are the same species as "Lima beans," but not exactly the same in taste and appearance. Lima beans are green; butter beans are brown or tan, almost the same color as cooked purple-hull peas. Sometimes Mom would mix butter beans and purple-hull peas and cook them up together with salt pork.

We had corn like everyone else has corn: creamed, whole kernel, and corn on the cob. We also had something that Mom called "field corn". The ears of "field corn" were a little smaller, and the kernels were lighter colored and smaller than those of "sweet corn." Mom wouldn't buy any fresh corn if it wasn't "field corn." When I looked up field corn on the Web, I read that "field corn" is used as livestock food. Not in our house, unless we were the livestock. Although, maybe what she bought was actually "green corn", which is "sweet corn" that's picked young, when the corn is milkier and the ears are smaller. Maybe she just called it "field corn?" I don't know. Mom would get a bushel of it and we'd shuck it and then she'd take a sharp knife and cut it off the cob, saving the corn "milk" along with the corn. She'd freeze it in meal-size baggies and later fry it in an iron skillet with butter and salt & pepper. Man, it was good! Whole ears of this kind of corn were called "roastin' ears," and we'd have those boiled. They were sweet and tender, but smaller and less yellow than ears of sweet corn.

Tomatoes were an essential food in the South that I grew up in. We had sliced tomatoes as part of every meal except breakfast. We'd get a slice or two on our plate and then put a spoonful of mayonnaise on top for dressing. Mom made stewed tomatoes, too. Stewed them in skillet, then we'd spoon them over bread or toast. Some people also mix okra in with stewed tomatoes. It's been a long time since I had that! We'd have messy tomato sandwiches on white bread with mayonnaise for lunch sometimes. Hard to eat one of those without it dripping on your shirt. We also had fried green tomatoes long before the book and movie made them popular - breaded with cornmeal or a mixture of flour and cornmeal, not just with flour. Fried okra was also something we had. Cut okra was battered with cornmeal and fried up in an iron skillet. I never liked okra much, but I would eat it if it was fried crisp. Hard to get it on a fork, but you could eat it like popcorn.

Remember, if you want recipes for any of these things, just e-mail me.

To be continued.

Hi Phaedrus,
I read your post of 11/13/17 with mention of field corn.  At my grandparents farm we would look 
forward to field corn at a meal as it was only available as tender, edible corn-on-the-cob for 
a short while. And often because it was grown in a field rather than the garden [where sweet 
corn was planted], field corn would be available when sweet corn was not due to different 
planting times and days-to-maturity. My grandfather would come to the house to say that he 
wanted corn for dinner and was going to acreage where it was ready for picking for table use.  
Thus it was picked early...before full I remember because it was tender and not 
starchy.  My grandmother would put large pots of water to boil because with young field corn 
grandfather would bring home burlap bags with many dozens of ears of corn and we could eat all 
we wanted!  A feast.  Typically the timing was that it was picked and in the pot within 10 
minutes of being shucked and on the table shortly after.  THE BEST CORN EVER!  
Garden sweet corn was generally not as abundant so you were limited to 1-2 ears at a meal.   
And sweet corn from the garden was what was used for canning and freezing. 
As you said, the field corn was grown for livestock feed, and some was allowed to dry in the 
field while other fields were used for silage.  The variety of field corn they grew produced 
large ears with big yellow kernels when mature.  But it was the young, early, tender ears that 
we ate by the bag full.  

Thanks for the memories.  Oh, and we churned the butter we used on the corn from the cream from 
the dairy herd on the farm.  


Please read the Instructions before requesting a recipe.

Please sign your real first name to all recipe requests.

Please don't type in all capital letters.

If you have more than one request, please send them in separate e-mails.

Send Requests to

Copyright 2016, 2017 Phaedrus