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.

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.

Lamb Chops

• 4 lamb chops
• 1 can mushrooms
• 1 can mushroom soup
• 1 soup can of water
• 2 c minute rice
• 1 chopped onion
• 1/2 c green pepper
• salt and pepper to taste

Brown chops on both sides in electric skillet; drain grease off.  Layer the chops, mushrooms, onion, pepper, topping with rice.  Spread the soup over all and pour water to the side of pan. Place lid on skillet.  Cook at 300 degrees for 45 minutes.  This is a complete meal for a busy working lady.

 Anna W. Lewis used this recipe for her bridge parties at El Re-tire-o quite often after a busy day at the Koreshan post-office.  Her friends often came from Everglades City.  Her sister, Mro. Rose Gilbert, often joined with Hedwig Michel and Florence Graham.

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. 

Stuffed Breast of Veal

• 4 to 4 1/2 lb breast of veal, boned and trimmed

Stuffing:

• 1 lb pork sausage
• 1/2/ loaf of white bread
• 1/2 c choped onion
• 1/2 c chopped celery
• 2 eggs, lightly beaten
• 3 T chopped parsley
• 1 T butter
• salt & pepper to taste

Tear bread into small peices, soak in cold water for five minutes.

In skillet, melt butter, add celery and onion.  Cook until soft and transparent.  Pour into a bowl with drained bread.  Add sausage, egg, parsley, salt and pepper.  Mix well.

Preheat oven to 325 degrees.  Place the boned veal flat side down on board.  Sprinkle with salt and pepper.  Spread the sausage stuffing over veal.  Beginning with the wide side of veal, roll up jelly-roll fashion into a thick cylinder.  Tie the roll at both ends and in the center with white kitchen cord.  Place in a heavy casserole with cover and cook for 1 hour and 45 minutes.  Uncover, baste with juices, and cook for another 30 minutes.

Gravy:  Melt 2 T butter, add 2 T flour, slowly pour drained juices from veal.  Add water if necessary.  Stir with a whisk until gravy is smooth and thick.

Serve with plain boiled potatoes and a selection of boiled or braised vegetables.

This recipe was served quite often for guests and family at the Koreshan Unity dining room, and for big occasions, like the Solar Festival.