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.

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.

Zucchini Casserole

• 3 sliced zucchini  (medium size)
• 3 sliced tomatoes
• 2 sliced onions
• 1 t  Everglades seasoning
• 1/2  stick of butter
• Parmesan cheese, grated over
• salt and black pepper to taste

Preheat oven to 350 degrees.  Layer half of zucchini, tomatoes and onions in a buttered  casserole dish.  Sprinkle with half of Everglades seasoning, Parmesan cheese, salt and pepper.  Dot with butter.  Layer remaining ingredients in the same manner.  Cover with foil and bake 30 minutes or until vegetables are tender.  Serves 6 – 8 guests.

 This recipe was published by Evelyn Horne in her “Whats Cooking” column in the April, 1999 issue of The American Eagle.  One of the recipes from or adapted from files at the Koreshan Museum or shared by friends of the Foundation.

Egg Noodles

• 3 c  plain flour
• 1/2 t  salt
• 1 t  baking powder
• 2 eggs
• 1/2 c  water or milk
• 1/2 t  parsley

Beat eggs in mixing bowl,  add flour, salt, baking powder,  mix with fork and stir well.  Form into a ball, pinch off a 3 inch piece and roll on a floured board.  Cut into 1/2  inch strips and let dry.

To cook:  Drop into boiling broth or water, lower fire, cook for 10 minutes until done.  Sprinkle fresh chopped parsley over noodles and serve. 

This recipe was also served with Sauerbraten.

Miscellaneous Vegetables

The Koreshans sometimes served plain boiled potatoes, or mashed potatoes and a selection of boiled or braised vegetables.

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.

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.

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.

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.

Rebecca’s Green Tomato Mince Meat

• 5 qts sliced green tomatoes

Pour cold water over tomatoes, let come to boiling, drain and chop.  Put in large preserving kettle and add:

• 2 lbs lean ground beef
• 1 lb ground suet
• 1  1/2 c  dark molasses
• 2 qts chopped apples
• 1 lb raisins
• 1 lb currants
• 2  1/2  lb sugar
• 1  1/2  T candied orange peel, chopped
• 2 t  salt
• 1/2  lb butter
• 1 c  strong coffee
• 2 c  cider vinegar
• 1 pint jar plum jam
• 1 large can plums
• 2 c  raw cranberries, chopped

Cook on low heat for 2  1/2  hours.  The last half hour, add the following spices:

• 1 T cinnamon
• 1 t each of cloves, mace, nutmeg and allspice

Seal in quart jars while hot.  Yields 6 qts.  When making pies, add 1/2  c  brown sugar on top with a sprinkle of nutmeg.

 This is a prized recipe, coming from a hand-written cookbook of Koreshan Ladies in 1910.  We thought you homemakers would like it, as we have so many tomato farms around our area  This mince meat recipe was canned in the fall of the year, and used often.  A favorite of the Koreshan  family.