K
KYHeirloomer
Guest
You know how there's often a recipe that's the most widely held secret in the world? It's sort of like the pine-apple cheese casserole that everybody in the Midwest knows. But everyone thinks they're the only one to have it.
It's the same with what I call picnic slaw. It contains no mayo, you see, and so is safe for picnics and cookouts. Or safer, anyway.
Well, I just got the recipe for it. As often happens it followed a circuitous route getting to me. It went from the original poster, to a friend of a friend, to my friend, to me. I will repeat the whole story, because the stories behind heirloom recipes are as much fun as the stories behind heirloom veggies:
The Coach House Coleslaw from Greenville KY
I live in Muhlenberg County. The coleslaw recipe you are looking for was orgiinally served in a restaurant in Greenville called The Coach House. My mother-in-law gave me the following recipe over forty years ago. At that time everyone was making it and thought they had "stolen" the restaurant's secret recipe.
1 medium head cabbage, shredded
2 carrots, shredded
1 green pepper, shredded
1/2 cup sugar
1/2 cup white vinegar
1/2 cup oil
1 tsp salt
1 tsp dry mustard
1 tsp celery seed.
Bring to a boil, let cool, pour over medium head shredded cabbage, carrots, and green pepper.
Obviously what's meant is to bring the last six ingredients to a boil and cook until the sugar dissolves. Then let cool and pour over the veggies.
It's the same with what I call picnic slaw. It contains no mayo, you see, and so is safe for picnics and cookouts. Or safer, anyway.
Well, I just got the recipe for it. As often happens it followed a circuitous route getting to me. It went from the original poster, to a friend of a friend, to my friend, to me. I will repeat the whole story, because the stories behind heirloom recipes are as much fun as the stories behind heirloom veggies:
The Coach House Coleslaw from Greenville KY
I live in Muhlenberg County. The coleslaw recipe you are looking for was orgiinally served in a restaurant in Greenville called The Coach House. My mother-in-law gave me the following recipe over forty years ago. At that time everyone was making it and thought they had "stolen" the restaurant's secret recipe.
1 medium head cabbage, shredded
2 carrots, shredded
1 green pepper, shredded
1/2 cup sugar
1/2 cup white vinegar
1/2 cup oil
1 tsp salt
1 tsp dry mustard
1 tsp celery seed.
Bring to a boil, let cool, pour over medium head shredded cabbage, carrots, and green pepper.
Obviously what's meant is to bring the last six ingredients to a boil and cook until the sugar dissolves. Then let cool and pour over the veggies.