Bishop’s Cake

• 3 eggs, well beaten
• 1  1/2  c sifted all purpose flour
• 1 c  granulated sugar
• 1  1/2 t  baking soda
• 1/4  t  salt
• 1/2  c  chocolate chips
• 1 c  walnuts, chopped
• 1 c  dates, chopped
• 1 c  cherries, halved

Combine eggs, sugar, beat well.  Sift dry ingredients together.  Add chocolate chips, nuts and fruits to flour mixture.  Fold into egg mixture, pour into a greased loaf pan with bottom lined with waxed paper.  Bake 1 – 1/2  hours in moderate oven at 325 degrees. Cool and cut, serve like fruit cake.  Serves 8.

This recipe was published in Evelyn Horne’s column “Whats Cooking” in the April, 1999 issue of The American Eagle, from or adapted from files at the Koreshan Museum or recipes shared by friends of The Foundation. 

Evelyn’s Cole Slaw

• 1 large green cabbage
• 4 green onions, chopped
• 1 grated carrot
• 3/4  c  mayonaise
• 2 T  red cider vinegar
• 1 T  sugar
• 1/2 t  celery seed
• 1/4 t  black pepper

Grate cabbage and carrot, chop onion, add celery seed, pepper and let set.  Mix mayonaise, vinegar and sugar.  Pour over cabbage.  Chill and serve.  Serves 12 guests.

 Thirty pounds of cole slaw served 300 guests at the Estero United Methodist Church, where Evelyn had served it over the years at many occasions.

Zucchini Casserole

• 3 sliced zucchini  (medium size)
• 3 sliced tomatoes
• 2 sliced onions
• 1 t  Everglades seasoning
• 1/2  stick of butter
• Parmesan cheese, grated over
• salt and black pepper to taste

Preheat oven to 350 degrees.  Layer half of zucchini, tomatoes and onions in a buttered  casserole dish.  Sprinkle with half of Everglades seasoning, Parmesan cheese, salt and pepper.  Dot with butter.  Layer remaining ingredients in the same manner.  Cover with foil and bake 30 minutes or until vegetables are tender.  Serves 6 – 8 guests.

 This recipe was published by Evelyn Horne in her “Whats Cooking” column in the April, 1999 issue of The American Eagle.  One of the recipes from or adapted from files at the Koreshan Museum or shared by friends of the Foundation.

Florida Meringue Orange Pudding

• 6 large oranges
• 3/4 c sugar
• 2 c  milk
• 3 T  cornstarch
• 1/4  t  salt
• 3 eggs, separated
• 6 T  confectioners sugar

Grate half of rind from 1 orange and set aside.  Peel and section oranges; place in a 1  1/2  quart casserole; sprinkle with 1/4  c sugar.  Scald 1  1/2  cups milk in top of double boiler.  Mix remaining sugar with cornstarch and salt;  stir in remaining milk.  Add slightly beaten egg yolks, pour slowly into scalded milk, cook until thickened, stirring constantly.  Cool and pour over oranges.

Make meringue by beating salted egg whites until stiff but not dry; beat in confectioners sugar and grated orange rind.  Pile lightly on pudding.  Bake in preheated 350 degree oven for 10 minutes or until delicately browned.  Cool and chill in refrigerator for several hours before serving.  Makes 6 servings.

This recipe was published by Evelyn Horne in her “What’s Cooking” column in the April, 1999 issue of The American Eagle.  One of the recipes from or adapted from files at the Koreshan Museum or a recipe shared by friends of The Foundation.

Egg Noodles

• 3 c  plain flour
• 1/2 t  salt
• 1 t  baking powder
• 2 eggs
• 1/2 c  water or milk
• 1/2 t  parsley

Beat eggs in mixing bowl,  add flour, salt, baking powder,  mix with fork and stir well.  Form into a ball, pinch off a 3 inch piece and roll on a floured board.  Cut into 1/2  inch strips and let dry.

To cook:  Drop into boiling broth or water, lower fire, cook for 10 minutes until done.  Sprinkle fresh chopped parsley over noodles and serve. 

This recipe was also served with Sauerbraten.

Sauerbraten

• 1  4-5 lb. bottom round roast
• 2 c red cider vinegar
• 2 c water
• 4 onions, sliced
• 3 ribs celery, chopped
• 1 carrot, chopped
• 2 bay leaves
• 8 peppercorns
• 8 whole cloves
• 1/4 t mustard seed
• 1 t salt
• 1/2 t pepper
• 1/2 c salad oil
• 4 T flour
• 1/2 c raisins
• 1 c sour cream
• 10 ginger snaps, crumbled

Combine vinegar, water, onion, celery, carrots, bay leaves, peppercorns, cloves and mustard seed in a saucepan.  Bring to a boil and cool.  Pour marinade over meat in a large bowl.  Place in refrigerator; marinate 2-3 days, turning several times.  Remove meat from marinade and dry well,  sprinkle with salt and pepper. 

Heat oil in Dutch Oven on medium high.  Brown meat well on all sides.  Add 2 cups of marinade, cover and simmer 2-3 hours or until meat is very tender.  Remove meat and keep warm. 

Strain sauce and measure liquid, add water or marinade to make 2 cups.  Stir in flour and return to pan.  Cover over low heat, stirring and scraping brown bits, adding 10 crushed ginger snaps, until thickened.  Stir in raisins and sour cream, blending well.  Serve with meat and egg noodles (see egg noodle recipe posted under kookin koreshan  sides).  Serves 6 guests.

 This recipe was published in The American Eagle , April, 1999 Issue, by Evelyn Horne in her ‘What’s Cooking” column.

This recipe was from or adapted from files at the Koreshan Museum and also recipes shared by friends of The Foundation.

Miscellaneous Vegetables

The Koreshans sometimes served plain boiled potatoes, or mashed potatoes and a selection of boiled or braised vegetables.

Sweet Potato Casserole

• 3 c mashed sweet potatoes
• 1 c granulated sugar
• 1 stick margarine, melted
• 1 t vanilla
• 2 eggs, well beaten
• 1 c brown sugar
• 1/3 c melted margarine
• 1/2 c flour
• 1 c chopped pecans

 Mix sweet potatoes, granulated sugar, 1 stick of margarine, vanilla and beaten eggs.  Put into a buttered casserole dish.  Next, mix brown sugar, melted 1/3 c margarine, flour and pecans until crumbly.  Cover the sweet potato mixture with this.  Bake, uncovered, at 350 degrees for 30 minutes.  Cut into 1  1/2 inch squares.  Serve warm.  Yield:  12 servings.

Koreshan festival recipes are from, or adapted from, files at the Koreshan Library/Museum.  This receipe was published by Evelyn Horne in her “What’s Cooking” column in the April 1992 issue of The American Eagle.

Guavas And Dumplings

Choose firm, ripe Ruby Guavas, about 20.  Wash, peel, cut in-half and remove seeds.  Place in a large, 10 quart kettle.  Add 2 cups sugar and 1 teaspoon cinnamon.  Cover with water.  Bring to a boil, reduce heat to simmer and cook for 30 minutes.

Dumplings:  Mix 2 cups of any baking mix with 2 cups cold milk.  Mix well.  Drop by tablespoon into hot fruit mixture.  Cook for 30 minutes on simmer, covered.  Add 1 Tablespoon of butter.  Serve either warm or cold.  Serves 12.

Koreshan festival recipes are from, or adapted from, files at the Koreshan Library/ Museum.  This recipe was published by Evelyn Horne in her “What’s Cooking” column in the April, 1992 issue of The American Eagle.

Spinach Salad

• 1 lb. fresh spinach, washed and torn
• 4 strips bacon, fried and crumbled
• 3 eggs, boiled and chopped

Toss in large saled bowl.  Use with Avocado buttermilk dressing.  Serves 6 – 8.

Avocaco And Buttermilk Dressing:

• 1 large ripe avocado (about 1 lb.)
• 1/2 c sour cream
• 1/2 c buttermilk
• 1 T grated onion
• 1 t salt
• 1/8 t cayenne pepper
• 1 clove garlic, crushed
• 1 T lemon juice

Cut avocado into chunks, place with all ingredients in blender.   Blend until smooth.  Refrigerate covered until well chilled.  Yield:  2 cups.

This recipe was used by the Koreshan cooks in the spring and for the Lunar Festival.   This recipe was published by Evelyn Horne  in her column “What’s Cooking”, in the April, 1988 issue of The American Eagle.