Edith K. Thurmond
21st May 2007, 07:18 PM (19:18)
This 'recipe' came via a former BNC classmate who later became a neighbor in another state. He and his wife had people over often for outdoor dining (picnic style) and he had the cole slaw recipe that many had tried to get for years. It came from the Glen's Hickory Inn Steakhouse in OKC and the recipe was a trade secret. He (and scores of others) had tried to get the recipe from restaurant personnel but to no avail.
This spirited and creative LSU transfer arose to the challenge of obtaining it and began taking the head chef on golfing rounds and paying all associated fees. His purpose was to find out what was in that cabbage salad and, on about the fifth such outing, the chef finally told him the ingredients BUT not the amounts. That was all our friend needed and many have enjoyed the salad--even decades after the restaurant closed.
I make it for many types of potlucks and picnics where it goes with the menu. One recipe feeds many and costs a small amount of money. The original recipe called for pepper cream and I never could locate that or find anyone who even knew what it was - so I just substituted white pepper, as did my friend. It needs to be added slowly and to taste as white pepper is hot. Once I ruined an entire batch by adding too much white pepper.
Here are the ingredients and you can put the amounts that make sense for the recipe proportions. It is actually a very simple salad - simple to make and simply delicious.
Glen's Hickory Inn Cole Slaw
Shredded cabbage (shredded by using a knife is preferable to me than shredding in a food processer which makes it too small)
Chopped green pepper
Chopped red pepper
Grated carrots
Garlic salt
Pepper cream (white pepper) Add slowly and to taste.
Vinegar and oil dressing (1/2 cup vinegar to 1/3 cup oil). Apple cider vinegar gives the dressing a somewhat milder taste than typical white vinegar and Bragg's is a good brand for this purpose.Note: The recipe is good when first made but tastes much better if it sits in the refrigerator several hours before serving.
This spirited and creative LSU transfer arose to the challenge of obtaining it and began taking the head chef on golfing rounds and paying all associated fees. His purpose was to find out what was in that cabbage salad and, on about the fifth such outing, the chef finally told him the ingredients BUT not the amounts. That was all our friend needed and many have enjoyed the salad--even decades after the restaurant closed.
I make it for many types of potlucks and picnics where it goes with the menu. One recipe feeds many and costs a small amount of money. The original recipe called for pepper cream and I never could locate that or find anyone who even knew what it was - so I just substituted white pepper, as did my friend. It needs to be added slowly and to taste as white pepper is hot. Once I ruined an entire batch by adding too much white pepper.
Here are the ingredients and you can put the amounts that make sense for the recipe proportions. It is actually a very simple salad - simple to make and simply delicious.
Glen's Hickory Inn Cole Slaw
Shredded cabbage (shredded by using a knife is preferable to me than shredding in a food processer which makes it too small)
Chopped green pepper
Chopped red pepper
Grated carrots
Garlic salt
Pepper cream (white pepper) Add slowly and to taste.
Vinegar and oil dressing (1/2 cup vinegar to 1/3 cup oil). Apple cider vinegar gives the dressing a somewhat milder taste than typical white vinegar and Bragg's is a good brand for this purpose.Note: The recipe is good when first made but tastes much better if it sits in the refrigerator several hours before serving.