Slang-jang. n. A delectable mixture of liquids and solids, which originated in the city of Honey Grove, Texas, about the year 1888. A dish that everybody likes and nobody can get enough of. Never known to make any person sick, no matter how much of it was consumed. It is claimed that this dish can only be compounded correctly in Honey Grove, or by a native of Honey Grove.”
– Published in the 1914 Honey Grove High School annual
This summertime treat has a long Texas history
Slang-jang is a summertime concoction that originated in the Northeast Texas town of Honey Grove.
The stories of slang-jang’s ingredients and origin vary by source, with some claiming it was invented by cotton farmers going to town to mill their products. Others give credit to people who were visiting and playing dominoes. But the one consistency is that there was a grocery store involved.
“Slang-jang is a dish peculiar to Honey Grove,” according to a quote by Mary Anne Thurman published by the Honey Grove Preservation League. “The legend says that a group of men in a grocery store concocted it for lunch one day. Its popularity grew until there were many people who had slang-jang picnics at City Lake. As a child, I can remember many weekends we spent at the lake playing and then eating the delicious chilled slang-jang. I was a blue ribbon winner in the Slang-Jang Contest during the Honey Grove Centennial in 1973.”
HONEY GROVE SLANG-JANG
From the cookbook by the Westminster Guild of the Presbyterian Church, Honey Grove, 1932
2 (3-pound) cans of tomatoes
3 (2-pound) cans of oysters
1 large onion, chopped
2 large dill pickles, chopped
1 large lump of ice
Vinegar, salt, red and black pepper to taste
Mix together tomatoes, oysters, onion and dill pickles. Add vinegar, salt, red and black pepper to taste. Add 1 large lump of ice to chill, just before serving. Add crushed crackers to thicken.