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.

Carrot – Coconut Bread

• 2  1/2 c unbleached flour
• 1 c sugar
• 1 t baking powder
• 1 t baking soda
• 1 t cinnamon
• 1/2 t salt
• 3 eggs, beaten
• 1/2 c oil
• 1/2 c milk
• 2 c shredded carrots
• 1  1/4 c shredded coconut
• 1/2 c raisins
• 1/2 c chopped nuts

Combine first 6 ingredients in large bowl.  Combine eggs, oil and milk in small bowl and add to dry ingredients.  Stir until just moistened.  Stir in carrots, raisins, and nuts.  Turn in 2 greased loaf pans.  Bake 45 – 50 minutes at 350 degrees.

This is a recipe used by the Koreshan Cooks to celebrate The Lunar Festival.  Published by Evelyn Horne in her column “What’s Cooking”  in the April, 1988 issue of The American Eagle.

Lamb Pie With Herb Crust

• 2 lb. boneless lamb shoulder cut into cubes
• 3 T flour
• Salt & pepper
• 1 clove garlic, minced
• 3 T shortening
• 2 c bouillon or water
• Herb bouquet (bay leaf, thyme, parsley)
• 18 small white onions, parboiled
• 18 very small new potatoes, scraped or three large potatoes, diced
• 2 c frozen peas
• 1 c pitted ripe olives
• Herb Crust, 1 egg yolk, 2 T milk

Roll meat in flour seasoned with salt and pepper.  Saute along with garlic, in the shortening, using a deep flameproof baking dish.  When brown, add ramaining ingredients, except last 3, and simmer until thickened, adding a little more water if necessary, to make enough gravy.  Remove herb bouquet.  Add salt and pepper to taste.  Cool.

Herb Crust

• Mix:
• 1 – 3 oz. package cream cheese
• 1/2  c butter
• 1  1/4 c plain flour
•  1/2 t salt
• 1 t each:  chopped chives and dill

Chill before rolling.  Roll herb crust thick and cut into 1 inch strips.  Arrange lattice-fashion on pie, trimming ends.  Glaze top with egg yolk beaten slightly with milk.  Bake in preheated hot oven at 400 degree until browned.  Serves 6 – 8.

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

Cheese And Sausage Balls

• 1 lb. pork sausage
• 10 oz. sharp cheese, grated
• 3 c bisquick
• Stuffed olives

Cook pork sausage until just grey.  Drain fat.  Add Bisquick and cheese.  Mix well.  Form into small balls around a stuffed olive.  Place on cookie sheet.  Bake for 20 minutes in a 400 degree oven, until brown.  May be frozen and warmed later for serving.

 This was one of the recipes used by the Koreshan cooks.  Published, by Evelyn Horne,  in the April, 1988 Amercan Eagle.  It was served at Easter time and for the Lunar Festival.