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Clark Family Cookbook Victoria Davies, Ester

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Clark Family Cookbook Victoria Davies, Ester Clark Family Cookbook Victoria Davies, Ester, Elmer, Margaret, Frank, Afton, Victoria's mother Bucka. Contents Beverages. .2 Salads and Side Dishes. .6 Breads. .49 Soups. .80 Main Dishes . .90 Seafood. .90 Beef and Pork . .109 Poultry. .158 Desserts. .198 Cakes. .198 Cookies and Bars . .235 Pies. .270 Ice Cream . .289 Candy. .300 Cobblers, Puddings and Crisps . .312 Beverages Hot Chocolate Mix 4 lbs. Dry milk 22 oz. Cremora (non-dairy creamer) 1 lb. Powdered sugar 2 lb. Hot chocolate (drink mix) Cranberry Sparkle 1 qt. (4 cups) Cranberry Juice cocktail (chilled) 1 c. orange juice (chilled) 14 oz. Sprite (chilled) Orange slices Lime slices Maraschino cherries Place cake of ice or ice cubes in punch bowl. Add fruit juices and stir. Resting bottle on rim of bowl, slowly pour in the Sprite. Float orange slices topped with lime slices and maraschino cherries. Makes about 1 ¾ quarts of punch. Raspberry Cooler Stir 2/3 c. of instant nonfat dry milk into 2 chilled 12-ounce cans of raspberry flavored carbonated soda. Garnish with fresh raspberries. Serves 4. Rootbeer 5 gallons water 5 lbs. Sugar 1 bottle Rootbeer extract 5 lbs. Dry ice 5 lbs. Regular ice Ready in about 30 minutes. Orange Julius 1 6-0z. can frozen orange juice 1 c. milk 1 c. water ½ c. sugar 1 t. vanilla 8-10 ice cubes, crushed Combine all the ingredients in blender. Cover and blend until smooth, about 30 seconds. Serve immediately. Makes about 6 cups. Spiced Apple Cider 2 ¼ c. sugar 4 c. water 2 cinnamon sticks 8 Allspice berries 10 whole cloves 1 whole piece ginger (or ½ t. ginger) 4 c. orange juice 2 c. lemon juice 4 quarts apple cider Combine sugar and water and boil 5 minutes. Remove from heat and add spices. Cover and allow to stand in warm place 1 hour. Strain. Just before serving add juices and cider and bring quickly to boiling point. Remove from heat and serve at once. Serves 25. Spiced Grape Punch 6 c. water 1 quart grape juice 1 c. sugar 1 6-oz. can frozen lemonade concentrate 1 6-oz. can frozen orange juice concentrate 4 inches stick cinnamon, broken 6 whole cloves In large saucepan, combine water, grape juice, sugar, and lemonade and orange juice concentrates. Tie cinnamon and cloves in cheesecloth bag or place in tea ball and add to punch. Simmer about 15 minutes. Remove spices. Serve hot. Hot Mulled Cranberry Punch 2 c. cranberry-juice cocktail 2 ¼ c. unsweetened pineapple juice ½ c. water 1/3 c. brown sugar ¼ t. cloves ¼ t. allspice Dash nutmeg Dash salt In saucepan, combine all ingredients. Heat to boiling. Pour into cups; dot with butter and serve with cinnamon stick stirrers. Makes 8 servings. Mulled Citrus Punch 2 quarts orange juice 1 quart cranberry apple juice ¾ c. packed brown sugar 1 ½ t. whole cloves 3 cinnamon sticks ¼ t. nutmeg Orange slices Combine orange juice, cranberry apple juice, brown sugar, and spices in a saucepan. Bring to a boil. Reduce heat and simmer 10 minutes. Strain into a heat-proof punch bowl. Stud orange slices with additional whole cloves; float on punch. Makes 24 ½ cups. Cranberry Punch ¾ c. sugar 1 c. water 2 large cans cranberry sauce (jellied) ½ t. allspice ¾ t. cloves ¼ t. nutmeg ½ t. cinnamon ¼ t. salt 3 c. water 1 qt. Pineapple juice Bring sugar, water, and cranberry sauce to a boil. Add spices, salt, water, and juice. Add red food coloring and serve hot in punch bowl. Makes 3 quarts. Raspberry Slush 2 pkgs. frozen raspberries 46 oz. can of pineapple juice 2 cans frozen lemonade 6 oz. can real lemon juice 3 pkgs. raspberry powdered punch mix 4 c. sugar Water Mix all ingredients together and add enough water to make 2 gallons. Place in large container and put in freezer for at least 24 hours before serving. One hour before serving take from freezer and allow to thaw a bit. When ready to serve, chop up slush into small chunks. Fill a punch bowl ¾ full with the slush. Add Sprite to fill remaining room in punch bowl. Serves about 60-65. Favorite Punch Recipe 5 lbs. Sugar (dissolve in just enough hot water to dissolve) ¼ c. citric acid (may be purchased from druggist) 1 46-oz. can pineapple juice 2 46-oz. cans orange juice Add citric acid to dissolved and cooled sugar solution. Add pineapple and orange juices. Fill container to almost 5-gallon mark with water, leaving only enough room for a large chunk of ice and 5 pounds of dry ice (added about 45 minutes before serving to carbonate). Makes 5 gallons. May be colored with food coloring. Slush Punch 1 c. crushed pineapple (undrained) Juice of 1 lemon Juice of 1 orange 1 banana, mashed 1 c. sugar 1 ¼ c. water Boil sugar and water 3 minutes. Add fruit juice and freeze. Fill glasses or pitcher ¾ full with slush, then add Sprite to fill. Serves 8-10. Lemon-Pineapple Punch 3 lemons ¾ lb. sugar ½ c. pineapple juice 2 quarts water Add sugar to 2 c. water; boil to make a syrup. Cool. Add lemons, pineapple juice, and remaining water. Serve cold. Makes 8 servings. Pineapple Slush 1 quart pineapple juice Juice of 5 oranges 5 mashed bananas Juice of 2 lemons 4 c. sugar 6 c. water Boil sugar and water; cool. Add other ingredients and freeze. When ready to serve, break into pieces, place in cups, and pour Sprite on top. Salads and Side Dishes Summer Salad 1 qt. fruit cocktail (with juice) 1 can mandarin oranges, drained 1 20-oz. can chunk pineapple, drained 2 bananas, sliced 1 6-oz. pkg. instant lemon pudding Mix all ingredients together. Chill for a few hours before serving. Cranberry Salad Mrs. Brewer 2 pkgs. raspberry Jello 1 ½ c. boiling water 1 can crushed pineapple 1 pkg. frozen raspberries ¾ c. canned cranberry relish Dissolve Jello in boiling water; add raspberries. When berries are thawed, add pineapple and cranberry relish. When mixture begins to thicken, add 1 c. Sprite; blend in thoroughly. Bananas may also be added. Serve with whip cream. Cranberry Chiffon Salad 1 envelope unflavored gelatin ¼ c. cold water 2 c. whole cranberries 1½ c. water 1 ½ T. sugar substitute solution ½ c. unsweetened applesauce ½ c. finely chopped celery ¼ c. nonfat dry milk ¼ c. ice water Soften gelatin in cold water. Combine cranberries and water; cook until skins pop and berries are soft. Force berries through food mill (strainer); add softened gelatin, stirring to dissolve. Add sugar substitute and applesauce; chill until mixture begins to thicken. Add celery. Combine dry milk and ice water in small bowl of mixer; beat on high speed until consistency of heavy cream. Fold in cranberry mixture. Spoon into a lightly oiled one- quart mold or into 12 individual molds. Chill until set. Makes 12 servings. Cranberry Jewel Salad 2 pkgs. (3 oz. each) strawberry gelatin 2 c. boiling water 1 c. applesauce 8 oz. cream cheese, softened 1 c. chopped celery 16 oz. can jellied cranberry sauce, chilled & cut in cubes Dissolve gelatin in boiling water; stir in applesauce. Gradually add to cream cheese, beating until smooth. Chill until partially set; stir in celery. Gently fold in cranberry cubes. Turn into 6-cup mold. Chill until set. Un-mold onto serving plate; garnish with sugar coated fresh cranberries and parsley, if desired. Makes 8 servings. Cranberry Tuna Salad Mold Combine a 3 oz. pkg. lemon-flavored gelatin, ½ c. orange juice, and ½ c. water. Cook and stir until boiling and gelatin dissolves. Beat one 16-oz. can of jellied cranberry sauce with 2-3 drops red food coloring until smooth; stir into orange juice mixture. Chill until partially set; turn into 6-cup mold. Chill until almost firm. Combine one 7-oz. can tuna (drained and flaked), 1 hard-cooked egg (chopped), ½ c. chopped celery, ¼ c. sliced stuffed green olive, and 1 T. finely chopped onion. Fold in 1 c. mayonnaise, ½ t. salt, and a dash of pepper. Soften 1 envelope (1 T.) unflavored gelatin in ½ c. cold water; heat until dissolved. Stir into tuna mixture. Chill until partially set; spoon over cranberry layer. Chill overnight. Makes5-6 servings. Double Cranberry Salad 2½ c. cranberry apple drink 6 oz. pkg. lemon-flavored gelatin 10½ oz. pkg. frozen cranberry-orange relish ½ c. chopped celery ½ c. chopped pecans 1 ½ c. cream-style cottage cheese ¼ c. mayonnaise Bring cranberry drink to boiling. Stir in gelatin until dissolved; stir in relish. Shill until partially set; stir in celery and nuts. Pour half of mixture into an 8x8x2-inch baking dish. Combine cottage cheese and mayo.; spread over gelatin layer in dish and top with remaining gelatin. Chill until firm. Cut into squares. Makes 9 servings. Cran-Appledorf 16-oz. can jellied cranberry sauce, chilled ¼ c. dairy sour cream ¼ c. frozen whipped topping, thawed 2 c. chopped apple 1 c. sliced celery ½ c. chopped walnuts Lettuce leaves Cut jellied cranberry sauce in half; cut one half into ¼-inch cubes and set aside. Mash remaining half of cranberry sauce with a fork; fold in sour cream, then whipped topping. Stir in apple, celery, and walnuts. Serve on lettuce leaves. Garnish with the reserved cubes of cranberry sauce. Makes 6 servings. Cran-Raspberry Sherbet Mold 6 oz. pkg. raspberry-flavored gelatin 1 ½ c. boiling water 1 pint raspberry sherbet 1 T. lemon juice 16 oz. can whole cranberry sauce Lettuce leaves Dissolve gelatin in boiling water; stir in sherbet and lemon juice. Chill, if necessary, until mixture mounds. Mash cranberry sauce slightly with a fork; fold into gelatin mixture. Turn mixture into 5-cup ring mold and chill until firm.
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