Florida Green Beans

• 3 lbs fresh Florida green beans
• 1 lb ham, cut into bite size pieces
• 1 t. oregano
• salt and pepper to taste
• 1 t. sugar

Snap green beans, wash and cover with water.  Add: ham and seasonings, bring to a boil in Dutch Oven, simmer for 35 minutes.  Serves:  12

This recipe was served for holidays as published in the Oct. 1, 1986 “Holiday Feasting” column, in “The American Eagle”, which featured Evelyn Horne’s holiday recipes.

Citrus – Tea Punch

• 1  1/2 cups water
• 1  1/2 cups orange juice
• 1/2 cup lemon juice
• 3 cups gingerale, chilled
• Lemon rind stripes, optional
• 1 tea bag
• 1  1/2 cups pineapple juice
• 1 cup sugar
• orange and lemon slices, optional

 bring water to a boil in a large sauce pan; add tea bag.  Remove from heat, cover and let stand 5 minutes.  Remove tea bag.  Add fruit juices and sugar, stirring until sugar dissolves, chill.  Stir in gingerale just before serving.  Add orange and lemon slices and lemon rind strips, if desired.  Yield:  2 quarts

This recipe was served for holidays, as published in the Oct. 1, 1986 “Holiday Feasting” column, featuring Evelyn Horne’s holiday recipes

Sweet Potato Pie

• 1 1/2 cups cooked, mashed sweet potatoes
• 2 1/2 T. butter or margarine, softened
• 1 t. vanilla extract
• 3 egg whites
• 1 1/2 cups sugar
• 2/3 cup evaporated milk
• 3 egg yolks, beaten
• 1 t. ground nutmeg
• 1 unbaked 9″ deep dish pastry shell

Combine sweet potatoes, sugar, and butter;  stir well.  Stir in milk, egg yolks, vanilla and nutmeg; set aside.

Beat egg whites (at room temperature) at high speed with an electric mixer until stiff peaks form.  Fold egg whites in sweet potato mixture.  Pour mixture into unbaked pastry shell.  Bake at 375 degrees for 10 minutes; reduce heat to 350 degrees and bake 45 minutes or until set.  Yield:  one 9 inch deep=dish pie.

This recipe was served for holidays as published in the Oct. 1, 1986 “Holiday Feasting” column, featuring Evelyn Horne’s holiday recipes.

Cranberry Relish

• 1 Lb. fresh cranberries
• 2 apples
• 1 c. boiling water
• 2 oranges
• 2 c. sugar
• 1 package red raspberry gelatin

Wash cranberries, drain.  Cut oranges in quarters, leaving peel on one orange.  Cut and seed apples, leaving skin on.

Position knife blade in processor.  Add:  cranberries, oranges and apples.  Process for 2 minutes on high.  Stir in sugar.  Add boiling water to gelatin, stirring until dissolved.  Cook, stir in cranberry mixture.  Chill and serve.  This recipe keeps well, for gift giving.  Serves:  12

This recipe was served for holidays as published in the Oct. 1, 1986 “Holiday Feasting” column, featuring Evelyn Horne’s holiday recipes.

Mashed Potatoes

• 5 lbs potatoes
• salt and pepper
• 1 stick butter
• 2 cups milk

Wash, peel and quarter potatoes.  Cover with water, boil until tender, abour 20 minutes.  Drain and reserve potato water for gravy.  Whip with elecric mixer on high speed.  Add butter and milk, continue whipping until nice and fluffy.  Add salt and pepper to taste.  Yield:  12 servings

This recipe was published in the Oct. 1, 1986  issue of “The American Eagle”.  It was featured in the “Holiday Feasting” column written by Evelyn Horne.  These potatoes were served with her roasted turkey. 

Turkey and Cornbread -Sausage Dressing

• 12 lb turkey, thaw, wash and season – place in roasting pan

Dressing:

• 1 lb pork sausage
• 1 cup chopped onion
• 4 ribs celery, chopped

In large mixing bowl, wet 1 loaf of white  bread, squeeze and drain.  Add 1 package cornbread crumbs, 1 package Pepperidge Farm stuffing mix.  Mix well.  Add 4 eggs, 1 teaspoon poultry seasoning, salt and pepper to taste, 1/4 cup melted butter.  Pour over sausage mixture.  Stuff turkey.

Bake at 400 degrees for 1 hour, reduce heat to 300 degrees and bake for 3 hours.  Serving: 12 – 15 guests

Turkey Gravy:  Pour drippings from turkey pan into a heavy cooking pot, drain off fat.  Add 2 cups water, bring to a boil.  Stir in 3 Tablespoons cornstarch that has been dissolved in 1 cup water.  Cook until nice and thick.

This recipe was published in the Oct. 1, 1986, “Holiday Feasting” column  written by Evelyn Horne  and featured Evelyn’s Thanksgiving and Christmas Recipes.

Cabbage Slaw

• 1 Head of green cabbage, chopped
• 1 onion, diced
• 1 green pepper, diced
• 2 ribs celery, diced
• 1 carrot, grated
• 2 t. salt
• 1 cup boiling water
• 1 cup red cider vinegar
• 1 cup sugar
• 1 t. celery seed
• 1 t. mustard seed

Place cabbage, onion, green pepper, celery and carrot in large bowl.  Dissolve salt in boiling water and pour over cabbage mixture.  Let stand one hour and then drain.

In a small pan, dissolve sugar in vinegar.  Add celery seed and mustard seed.  Bring to a boil.

Add to cabbage mixture and mix well.  Cover and place in refrigerator.  Keeps for one week.  Can be frozen in small containers until needed.

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

Orange Nut Bread

• 1/2 c. grapenuts (cereal)
• 1 c. sugar
• 1 c. buttermilk -   Combine above ingredients and soak for 10 minutes.
• Then add:
• 1 egg
• 2 c. flour
• 2 t. baking powder
• 1/2 t. salt
• 1/4 c. nuts (chopped walnuts)
• 1 t. grated orange rind

Mix well and pour into greased loaf pan.  Bake at 350 degrees for 50 minutes.  Freezes well.

This recipe is from Evelyn’s private hand written collection.

Amish Pumpkin Bread

• 3 c. sugar
• 1 c. oil
• 4 eggs, beaten
• 1 large can of pumpkin
• 3 1/2 c. flour
• 2 t. baking soda
• 2 t. salt
• 1/2 t. cloves
• 1 t. each of cinnamon, allspice, nutmeg
• 2/3 c. water

Mix sugar oil and eggs, add pumpkin, then add dry ingredients, then water, stiring until mixed.  Pour batter into 2 greased loaf pans and bake at 350 degrees for 1 hour.  Cool, wrap in foil.  This bread freezes well.

Another version used by Evelyn used 2 3/4 c. sugar; 2 eggs; and substituted 2/3 c. apple juice in place of water.

This recipe is from Evelyn Horne’s private, hand written collection.  It was also published in the cookbook published by the Estero Historical Society named ” An Estero Legend” honoring Evelyn Horne.

Classic Cornbread

• 1 T. oil
• 1 egg
• 1/2 c. milk
• 1 c. flour
• 1 t. salt
• 2 t. baking powder
• 1 T. sugar

Beat oil, egg and milk in mixing bowl.  Add dry ingredients and pour into well-greased cast iron skillet.  Bake at 350 degrees for 30 minutes.

This recipe was published in the cookbook published by the Estero Historical Society, named “An Estero Legend”, honoring Evelyn Horne.