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.

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. 

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.

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.

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

Evelyn’s Cole Slaw

• 1 large green cabbage
• 4 green onions, chopped
• 1 grated carrot
• 3/4  c  mayonaise
• 2 T  red cider vinegar
• 1 T  sugar
• 1/2 t  celery seed
• 1/4 t  black pepper

Grate cabbage and carrot, chop onion, add celery seed, pepper and let set.  Mix mayonaise, vinegar and sugar.  Pour over cabbage.  Chill and serve.  Serves 12 guests.

 Thirty pounds of cole slaw served 300 guests at the Estero United Methodist Church, where Evelyn had served it over the years at many occasions.