Recipes that appear in Idea Alley have not been tested by the Arkansas Democrat-Gazette.
In addition to last week's recipe requests for favorite dishes from current and closed Arkansas restaurants, a request for salad dressing such as the one served at Coy's Steakhouse in Hot Springs came in.
We've published recipes for Coy's dressing a few times over the years, but it never hurts to repeat a favorite. Coy's, a beloved Hot Springs restaurant that opened in the 1940s, was destroyed by a fire in early 2009.
One of the many things that made Coy's special was its signature greeting/appetizer of warm crackers and carafes of the house-made dressing.
This version has been called close to the original. If you have one that is different or closer, please share.
Coy's House Dressing Version II
1 1/8 teaspoons salt
1 1/8 teaspoons ground white pepper
2 1/4 teaspoons paprika
Scant 1/2 teaspoon garlic powder
1/4 cup granulated sugar
2 cups mayonnaise
2 cups Miracle Whip
2 tablespoons lemon juice
2 tablespoons wine vinegar
1/2 cup vegetable oil
1/2 (6.4-ounce) can evaporated milk
In a blender, combine the salt, pepper, paprika, garlic powder and sugar. Whirl to combine, then add the remaining ingredients and process until smooth.
Makes about 1 quart.
I also came across this recipe when searching online for Coy's dressing. It is from Dianne Hocut's blog, diannehocut.blogspot.com.
Hocut describes it as "spicy French house dressing."
French Dressing Like Coy's
1 cup mayonnaise OR Veganaise
1 cup tomato ketchup
3/4 cup vegetable oil
1 1/2 teaspoons salt
1/2 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon paprika
1/4 teaspoon cayenne pepper
2 teaspoons sugar
1/4 lemon, juiced
1/4 cup minced onion with juice
Whisk together all the ingredients in a medium bowl. Pour into a decanter and serve with your favorite salad greens.
Pat Briscoe shares this coleslaw recipe in response to Debbra Christenson's request for slaw like that served at Cock of the Walk.
Briscoe notes the recipe likely came from Idea Alley. A search of the archives revealed it was shared by Martha Sue Davis first in 1993 and published several times over the years. Also according to the archives, Alley Kats have been trying to get their hands on Cock of the Walk's slaw recipe since at least the early 1980s.
The recipe as written is a bit confusing as it calls for a head of cabbage, but notes Davis uses a package of shredded slaw mix that contains carrots because Cock of the Walk's slaw included carrots. Unfortunately, I could not find any reference to what size package slaw mix to use. My recommendation is to add 1 1/2 cups shredded carrots.
Creamy Cole Slaw Similar to Cock of the Walk Slaw
1 medium head cabbage (see note)
1 medium white onion
Salt and ground black pepper
1/4 cup sugar
1 cup mayonnaise
1/4 cup vinegar
Shred cabbage very fine. Slice onion very fine and separate into rings. Toss cabbage and onion together; add salt and pepper to taste and sprinkle sugar over mixture.
Combine mayonnaise and vinegar. Pour over cabbage and onion mixture. Toss and chill.
Makes 8 to 10 servings.
Note: Davis says she uses a package of shredded cabbage -- "the easy way out" -- that already has carrots in it like Cock of the Walk.
Send recipe contributions, requests and culinary questions to Kelly Brant, Idea Alley, Arkansas Democrat-Gazette, P.O. Box 2221, Little Rock, Ark. 72203; email:
kbrant@arkansasonline.com
Please include a daytime phone number.
Food on 09/12/2018