Christmas Dumplings (from Scotland)

• 1  c  ground suet
• 1  c  dark molasses
• 1  c  milk
• 1  c  sugar
• 2 eggs

Mix above ingredients and beat well with a wooden spoon.

Add:

• 2  1/2  c plain flour
• 1  1/2  t baking powder
• 1/2  t  salt
• 1/2  t  baking soda
• 1/2  t  cinnamon
• 1/2  lb. candied, chopped fruit
• 1/2  lb. red and green pineapple
• 1  c  white raisins
• 1/2  t  nutmeg

Mix well, pour into a greased tube cake pan.  In a 4- quart pressure cooker, pour in 3 cups water, place cake tube pan in and steam for 3 hours on low heat, continue pouring a little water in tube pan hole as water steams out.  Keep covered with pot cover.

LEMON SAUCE FOR CHRISTMAS DUMPLING:

• 2  C  water
• 1/2  t  salt
• juice of 2 Florida lemons
• 1  c  sugar
• 1  T  butter

Bring the above ingredients to a boil.

In a small bowl beat:  2 egg yolks, 3  T  cornstarch, 1/2  c  cold water.  Add to boiling mixture, lower heat to simmer and cook until thickened.  Serve warm lemon sauce over Christmas Dumpling.  

This is a traditional recipe handed down in the Horne family since the late 1800’s.  Recipe came from Aberdeen, Scotland.

Baked Ham with Orange & Honey Glaze

• 10 lb. ham
• 1  c  orange juice
• 1/2  t  cloves
• 1  c  Florida honey
• 1  t  prepared mustard
• 1/4  t  ginger

Bake ham at 300 drgrees for 1  1/2  hours.  In bowl, mix orange juice, honey, mustard and spices.   Pour over ham, wrap in foil and bake another half hour.  Garnish with orange slices.   Serves:  12 - 14.

Evelyn’s Zucchini Casserole

• 6 zucchini
• 1/2  package of Pepperidge Farm stuffing
• 2  T  mayonnaise
• 1  T  oil
• 1 large onion
• 2 eggs beaten
• 1 can creamed mushroom soup
• 1/2  stick margarine

Wash and slice zucchini and onion.  In sauce pan saute together with 1  T  oil.  Set aside.

Grease a glass casserole, place 1/2 of the stuffing in the bottom.  Add zucchini and onion: egg and mayonnaise that has been beaten together.  Fold in until all is mixed well.  Pour soup over top.  Sprinkle remaining stuffing over top.  Cut pats of margarine on top.  Bake at 300 degrees for 45 minutes.

Cucumber Salad

• 2 cucumbers
• 1  T  mayonnaise
• 1/4  t  dill
• 1/2  c  sour cream
• 1/4  t  celery seed
• 1  t  chopped parsley

Wash and slice cucumbers thin; mix sour cream, mayonnaise and herbs.  Pour over cucumbers and chill.  Serves 8.

Tropical Fruit Salad

• 2 grapefruit (Ruby Red)
• 4 oranges
• 3 bananas
• 3 carambola
• 1 pineapple
• 1 cup coconut
• 1/2  c Florida honey
• 1 cup strawberries

Peel and section grapefruit and oranges.  Slice bananas and carambola.  Peel and slice pineapple, cut into bite-sized pieces.  Add coconut and honey, mixing well.  Top with strawberries and chill.  In a large glass fruit bowl placed in center of your holiday table, serve this salad.  Serves 12 guests.

Evelyn’s Picante Sauce

• 3 tomatoes, peeled & chopped
• 1 onion, peeled & chopped
• 1 green pepper, peeled & chopped
• 1/2  red pepper, peeled & chopped
• 1 jalapeno pepper, chopped
• 2 t  Louisiana hot sauce
• 1 t  sugar
• 1/2  t  salt

In a heavy sauce pan, cook all ingredients.  Bring to a boil, simmer for 10 minutes.  Chill and serve.  Yields:  1 pint

Mango Nut Bread

• 3/4 c  butter
• 1  c  sugar
• 2 eggs
• 2  c  ripe mango, chopped fine
• 3  c  flour
• 1  1/2  t  soda
• 1 T  lime juice
• 1/4  t  salt
• 1/2  c  chopped pecans
• 1  t  vanilla
• 1/2  c  buttermilk
• 1/2  t  allspice

Cream butter and sugar, add eggs.  Stir in dry ingredients, mango, lime juice, vanilla and buttermilk.  Mix well, add nuts.  Pour into 2 greased loaf pans.  Bake at 350 degrees for 45 minutes, or until done.

This recipe was published in Evelyn Horne’s ‘What’s Cooking” column in the October, 1993 issue of The American Eagle.  Koreshan Festival recipes are from, or adapted from files at the Koreshan Library/Museum.

Baked Mullet - Spanish Style

• 2 mullet, filleted
• salt, pepper, flour
• 3  T  butter, melted
• 1 large onion, chopped
• 1  c  chopped celery
• 1/4  c  chopped green pepper
• 2 c  canned diced tomatoes
• 1  T  Worcestershire sauce
• 1  T  catsup
• 1  t   chile powder
• 1/2  lemon, thinly sliced
• 2 bay leaves
• 1 clove minced garlic
• dash red pepper

Dredge mullet in flour, salt and pepper.  Place in a baking pan with 2 T. melted butter.  Bake at 350 degrees for 15 minutes. 

Saute in 1 T. melted butter, the chopped onion, celery, pepper.  Simmer until celery is just tender.  Add all other ingredients. Pour over fish and bake for 45 minutes.  Baste frequently with sauce.  Serves 4 to 6.

This recipe was published by Evelyn Horne in her “What’s Cooking” column in the October, 1993 issue of The American Eagle.  Koreshan Festival recipes are from, or adapted from files at the Koreshan Library/Museum.

Clam Chowder - Florida Style

• 2 medium sized onions
• 2  T  butter
• 2 large Irish potatoes, diced
• 1 qt.  hot water
• 6 large clams, chopped
• salt & pepper
• Peel and slice onions:  fry in butter.  Add hot water and diced potatoes and boil until just tender.  Add clams:  season with salt and pepper.  Cook for 15 minutes.   Serve with oyster crackers, like soup, as a first course.  Serves 6.

NOTE:  If you prefer New England style chowder, substitute water with milk.  Simmer, never boil.

 This recipe was published by Evelyn Horne in her “What’s Cooking” column in the October, 1993 issue of The American Eagle.  A Koreshan Festival recipe from, or adapted from files at the Koreshan Library/Museum.

Crab Cakes

• 1 lb. crab meat
• 4 T. melted butter
• 1/2  t  salt
• 1/4  t  black pepper
• 1/4  t  cayenne pepper
• 2 eggs, well beaten
• fine bread crumbs
• cooking oil

Mix crab meat, butter, seasonings and enough of the egg to mold into small cakes.  Beat 1 T. water into the remaining egg and dip the cakes into this mixture.  Dredge in crumbs.  Saute at 380 degree in a heavy frying pan in deep fat until a rich brown color.  Serve hot.  Yields  6 servings.

This recipe was published in Evelyn Horne’s “What’s Cooking” column in the October, 1993 issue of The American Eagle.  This recipe was served at the Koreshan Festivals.  Koreshan Festival recipes are from, or adapted from,  files at the Koreshan Libraru/Museum.