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.

Tangy Barbecue Sauce

• 1/2 c. catsup
• 1 t. chile powder
• 1/2 c. water
• 1/2 t. Worchestershire sauce
• 3/4 clove garlic
• 1/4 to 1/2 c. sugar as desired
• 1 t. prepared mustard

Mix all ingredients and simmer for 10 minutes, then pour over chichen, beef or pork and simmer some more – but not too long.

Perfect for picnics and pulled pork sandwiches.  The availability of prepared sauces has made do-it-yourself versions like this one a bit rare.  This quick recipe is quite tasty as is, but it can also be used as the base for wild experimentation.  Try substituting the water with cider vinegar or with grapefruit, lime, mango, orange or pineapple juice.  You can add various peppers, tamarinds, Vidalia onions, horseradish or just about anything else you come across that is tangy and sweet.

Another one of Evelyn’s favorites.  This recipe was published in the cookbook published by the Estero Historical Society, named “An Estero Legend,  honoring Evelyn Horne.

Those Famous Baked Pork & Beans

• 1 gal.  pork & beans
• 1 c. catsup
• 1/2 c. barbecue sauce
• 1 chopped onion
• 2 c. brown sugar
• 1 T. prepared mustard
• 6 slices bacon

In a 1-gallon roasting pan, add drained beans.  Add all other ingredients, and stir well.  Place bacon strips on top.  Bake at 300 degrees for 2 hours.  Serves 20 guests.

This  was one of Evelyn’s popular  recipes.  It was published by the Estero Historical society, in the cookbook named “An Estero Legend” honoring Evelyn Horne.

Christmas Dumplings (from Scotland)

• 1  c  ground suet
• 1  c  dark molasses
• 1  c  milk
• 1  c  sugar
• 2 eggs

Mix above ingredients and beat well with a wooden spoon.

Add:

• 2  1/2  c plain flour
• 1  1/2  t baking powder
• 1/2  t  salt
• 1/2  t  baking soda
• 1/2  t  cinnamon
• 1/2  lb. candied, chopped fruit
• 1/2  lb. red and green pineapple
• 1  c  white raisins
• 1/2  t  nutmeg

Mix well, pour into a greased tube cake pan.  In a 4- quart pressure cooker, pour in 3 cups water, place cake tube pan in and steam for 3 hours on low heat, continue pouring a little water in tube pan hole as water steams out.  Keep covered with pot cover.

LEMON SAUCE FOR CHRISTMAS DUMPLING:

• 2  C  water
• 1/2  t  salt
• juice of 2 Florida lemons
• 1  c  sugar
• 1  T  butter

Bring the above ingredients to a boil.

In a small bowl beat:  2 egg yolks, 3  T  cornstarch, 1/2  c  cold water.  Add to boiling mixture, lower heat to simmer and cook until thickened.  Serve warm lemon sauce over Christmas Dumpling.  

This is a traditional recipe handed down in the Horne family since the late 1800’s.  Recipe came from Aberdeen, Scotland.

Baked Ham with Orange & Honey Glaze

• 10 lb. ham
• 1  c  orange juice
• 1/2  t  cloves
• 1  c  Florida honey
• 1  t  prepared mustard
• 1/4  t  ginger

Bake ham at 300 drgrees for 1  1/2  hours.  In bowl, mix orange juice, honey, mustard and spices.   Pour over ham, wrap in foil and bake another half hour.  Garnish with orange slices.   Serves:  12 – 14.

Evelyn’s Zucchini Casserole

• 6 zucchini
• 1/2  package of Pepperidge Farm stuffing
• 2  T  mayonnaise
• 1  T  oil
• 1 large onion
• 2 eggs beaten
• 1 can creamed mushroom soup
• 1/2  stick margarine

Wash and slice zucchini and onion.  In sauce pan saute together with 1  T  oil.  Set aside.

Grease a glass casserole, place 1/2 of the stuffing in the bottom.  Add zucchini and onion: egg and mayonnaise that has been beaten together.  Fold in until all is mixed well.  Pour soup over top.  Sprinkle remaining stuffing over top.  Cut pats of margarine on top.  Bake at 300 degrees for 45 minutes.

Cucumber Salad

• 2 cucumbers
• 1  T  mayonnaise
• 1/4  t  dill
• 1/2  c  sour cream
• 1/4  t  celery seed
• 1  t  chopped parsley

Wash and slice cucumbers thin; mix sour cream, mayonnaise and herbs.  Pour over cucumbers and chill.  Serves 8.

Tropical Fruit Salad

• 2 grapefruit (Ruby Red)
• 4 oranges
• 3 bananas
• 3 carambola
• 1 pineapple
• 1 cup coconut
• 1/2  c Florida honey
• 1 cup strawberries

Peel and section grapefruit and oranges.  Slice bananas and carambola.  Peel and slice pineapple, cut into bite-sized pieces.  Add coconut and honey, mixing well.  Top with strawberries and chill.  In a large glass fruit bowl placed in center of your holiday table, serve this salad.  Serves 12 guests.

Evelyn’s Picante Sauce

• 3 tomatoes, peeled & chopped
• 1 onion, peeled & chopped
• 1 green pepper, peeled & chopped
• 1/2  red pepper, peeled & chopped
• 1 jalapeno pepper, chopped
• 2 t  Louisiana hot sauce
• 1 t  sugar
• 1/2  t  salt

In a heavy sauce pan, cook all ingredients.  Bring to a boil, simmer for 10 minutes.  Chill and serve.  Yields:  1 pint