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.

Colonel’s Kentucky Biscuits

• 1  1/2 c  flour
• 1 T. baking powder
• 1 T. sugar
• 1  t. salt
• 1/2  c  milk
• 1/3  c  softened lard or shortening

Stir together flour, baking powder, sugar and salt.  Make a well in center and add milk and lard.  Stir with a fork only until well mixed.  Turn onto lightly floured surface:  Knead 6 to 8 times.  Pat out to 1/2 inch thick, cut out 1  3/4 inch round biscuits.  Place on ungreased baking sheet and bake in preheated 450 degrees oven for 10 to 12 minutes.  Makes 13 or 14 biscuits. 

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

Sweet And Sour Red Cabbage

• 1 large red cabbage ( 2 lbs.)
• 2 sour apples, cut into slices
• 2 inch piece of salt pork (diced)
• Boiling water
• 4 lbs.  brown sugar
• 2 T.  red cider vinegar
• salt and pepper to taste
• 2 T.  flour

Shred cabbage fine, add salt and pepper to taste, add apples.  Heat the salt pork in frying pan, add cabbage and apples.    Cover with boiling water and let cook until just tender; sprinkle flour over top, add sugar and vinegar.  Cook a little longer and serve hot with mashed potatoes.

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

Mexican Fruit Cake

• 1 c  sugar
• 2 c  flour
• 1 t  baking soda
• 2 eggs
• 20 oz. can crushed pineapple w/juice
• 1 c  chopped pecans or walnuts

Mix well.  Bake at 350 degrees for 25 minutes in a greased cake pan.

Frosting:

• 3 oz. cream cheese, softened
• 1/2  stick margarine, softened
• 3 c  confectioner’s sugar

Mix well and spread over cooled cake.

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