Curried Chicken Salad

• 3 c chopped cooked chicken
• 1 c chopped red apple
• 1 T chopped parsley
• 3 ribs celery, chopped
• 2 T chopped onion
• 1 T lemon juice
• salt and pepper to taste
• 1/2 c plain yogurt
• 3 T mayonnaise
• 1  1/2 t curry powder

Combine chicken, apple, celery, onion and parsley in a medium bowl.  Combine remaining ingredients and add to chicken mixture, tossing to coat.  Cover and chill.  Yields:  4 cups.

A Koreshan Picnic Recipe served with the Baked Ham  and Picnic Potato  Salad, as reported by Evelyn in her April, 1989 American Eagle  “What’s Cooking” column.

Baked Ham with Sherry

• 10 lb. ham pre- baked
• 2 c cooking sherry
• 1 T stick cloves
• 1 c Florida honey
• 1 T prepared mustard
• 2 t powdered cloves

Score fat side of ham, place cloves, mustard and honey.  Pour sherry over ham, sprinkle with powdered cloves.  Bake at 300 degrees for one hour until nice and brown.  Cover with foil, lower temperature to 200 degrees, and cook for two hours.  Baste every thirty minutes.  Serves, 20 guests.

One of the recipes enjoyed by the Koreshans on one of their many picnics, as written by Evelyn in the 1989 “What’s Cooking ?”  column in the American Eagle. 

Picnic Potato Salad

• 10 lb new red potatoes
• 1 bunch green onions, chopped
• 5 ribs celery, chopped
• 6 boiled eggs, sliced
• 1 c pickle relish
• 1 c spam or ham, diced
• 1 cucumber, sliced very thin
• 2 c real mayonnaise
• 1 t celery seed
• salt and pepper to taste

Boil new popatoes until tender.  Cool, peel and cube.  Add:  onion, celery, pickle relish and cucumber.    Stir in eggs, cubed Spam or ham, salt and pepper, celery seed.  Fold in Mayonnaise.  Mix well.  Chill until party time.

At the spring of the year, new red potatoes were harvested.  The Koreshans went to the packing houses and brought home a truck load.  They were used for family and farm animals.  The farmers were the Biggar family.  The Black Diamond Farms was on Gadiolus Road, Evelyn wrote in 1989.

Sour Cream Chocolate Cake

• 4  1 oz. squares unsweetened chocolate
• 1 c hot water
• 2 eggs beatem
• 2 c sugar
• 1- 8 oz. carton sour cream
• 2 t vanilla
• 2 c all-purpose flour
• 1 t baking soda
• 1/2 t salt

Combine chocolate and hot water in a small saucepan; place over low heat, stirring until chocolate melts.  Remove from heat, and set aside.

Combine eggs and sugar in a medium mixing bowl, mixing well; sift together flour, baking soda and salt; add dry ingredients to egg mixture blending well.   Add sour cream, chocolate mixture and vanilla, mixing well.  Pour into 2 greased and floured 8-in. round cake pans.  Bake at 300 degrees for 55 minutes.  Cool before removing from pans.  Spread frosting between layers and on top and sides of cake.  Yield: one 2-layer cake.

Velvety Chocolate Frosting:

• 1/2 c butter or margarine
• 1/4 c plus 2 T milk
• 1/4 c cocoa
• 1  16-oz. package powered sugar

Combine butter, milk and cocoa in a saucepan; bring to a boil.  Remove from heat; add powdered sugar, stirring well. Yield:  enough for one 2-layer cake.  Decorate with colored jelly bean eggs.

This chocolate cake was a favorite of Sister Ida Fischer.