Clark enjoys country cooking
Wednesday, January 23, 2013 12:00 AM
Living in different places was a way of life for Neshoba County natives Kelly and Ginger Chisolm Clark before he retired from the Air Force.
Kelly tells friends that he took his bride "on a long honeymoon" after their marriage in 1960.
The couple began their married life in Florida.
"We left there in 1962 and went to Spain for about two years, coming back to the states in 1964 to live in Cape Charles, Va.," Ginger said.
They later returned to Mississippi to live first in Biloxi and then in Columbus followed by 3 1/2 years in Fairbanks, Alaska.
"I came home to Neshoba County while Kelly was in Vietnam," Ginger said.
When he returned to the states, they relocated to Columbus for a few years before he retired from the Air Force in the late 1970s.
Kelly then went to work for the Department of Defense where he served as an air traffic controller based at Fort Campbell, Ky.
Like her husband, Ginger had quite an impression professional career as well.
She worked for the Air Force for 17 years as chief of the accounting section for non-appropriated funds.
She returned to Neshoba County in 1984 and was joined by her husband in 1988 when he officially retired.
Ginger worked for the Choctaw Tribe, first at the hospital and later for almost 20 years at the Housing Authority before retiring officially in 2007.
The Clarks have three sons, six grandchildren and two great-grandchildren.
They make their home in the Shady Grove community.
Since their retirements, both Kelly and Ginger have enjoyed many leisure hours spent reading.
"I read a lot," she said. "Right now I'm reading 'Killing Kennedy.' I like John Grisham. I'm a big sports fan especially of the Manning boys."
Ginger is also a huge Ole Miss fan, as her sons studied there.
Kelly likes to fish. He also likes to garden in the summer.
"We just enjoy being at home," Ginger said.
They are members of Mars Hill United Methodist Church.
Ginger is also an avid cook.
"Cooking is really a hobby with me," she said. "I cook a lot."
A self-described country cook, Ginger said her husband is easy to please at mealtime.
The ladies at their church cook once a month for seniors at the nursing home who are able to come to their church and share a meal.
"I like to bake cakes," Ginger said. "My Peach Delight recipe is a favorite when it is made with fresh peaches."
Ginger enjoys trying new recipes. She does all the cooking for her family, even manning the grill when she wants to cook outdoors.
"Kelly says I won't let him do it!" she said. "I enjoy it."
Ginger has shared several of her favorite recipes including the one for Peach Delight.
1 package of lemon Jello
1 package of orange Jello
2 cups of hot water
1 1/2 cups of cold water
2 bananas sliced
1 (15 1/2 ounce) can of crushed pineapple, drain and reserve juice
40 miniature marshmallows
Dissolve Jello in hot water. Add remaining ingredients. Chill until congealed. Top with topping.
1/2 cup of sugar
2 tablespoons flour
1 egg beaten
1 cup pineapple juice
1/2 cup of whipping cream
1 (3 ounce) package of cream cheese
Grated cheddar cheese
Combine sugar, flour over congealed salad. Blend whipped cream with cream cheese. Spread over salad. Sprinkle top with cheddar cheese refrigerate until ready to serve.
Italian Sausage and Penne Pasta
2 pounds of sweet Italian sausage
6 red, yellow and orange peppers
4 garlic cloves
1 teaspoon of salt
1 large onion
28 ounce can crushed tomatoes
2 (14 ounce) cans of diced tomatoes
1 (8 ounce) block of mozzarella cheese
1 (16 ounce) box of small penne Pasta
Sauté sausage in olive oil when cooked. Remove to another dish and add the peppers, onions and garlic and sauté until they are tender and change color. Cook the tomatoes, peppers, onions and sausage for about 30 minutes then add the block of cheese stirring constantly until the cheese melts. Cook pasta as directed on package. Combine all and bake at 350 degrees for about 30 to 45 minutes or until it bubbles in middle. Makes a huge amount...enjoy. All my grandkids love this dish.
2 cups of self rising flour
2 sticks of margarine
1 cup chopped pecans
1 (8 ounce) package of cream cheese
2 1/2 cups of confectioner's sugar
1 (8 ounce) container of cool whip
4 or 5 sliced cups fresh peaches
1 cup sugar
4 tablespoons of peach jello
4 tablespoons of flour
1 cup water
Cool Whip, optional
Mix together flour, margarine, and nuts; press into 9x13x2 baking pan. Bake at 375 degrees for 20 minutes. Cool. Combine cream cheese, confectioner's sugar and Cool Whip and mix well. Spread over crust. Place peaches over cream cheese mixture. In sauce pan combine 1 cup sugar, flour, jello, and water; cook until thick and clear. Cool and pour over peaches. Refrigerate. Serve with cool whip.
1 pound ground beef fried and drained
1 pound bacon fried crisp and drained
1 cup white sugar
1 teaspoon black pepper
1 cup brown sugar
1 teaspoon salt
1 teaspoon chili powder
1/2 teaspoon red pepper
1 cup catsup
1 cup barbecue
1 can lima beans, 1 can navy beans
1 can pinto beans
1 can pork beans
Put all ingredients in crock pot and cook for 3 to 4 hours. Will be a little spicy.
Ho Ho Cake
1 Devil food cake mix
1/2 cup of sugar
1 1/3 cup of buttermilk
1 teaspoon baking powder
1/2 cup Crisco oil
Mix all this together and bake in 3x8 inch cake pans at 350 degrees.
Icing for between layers and top of cake:
2 cups of powdered sugar
1 (8 ounce) cream cheese
1 (9 ounce) Cool Whip
Mix while cake is cooling.
Spread this between the layers and top of cake.
1 can milk chocolate Duncan Hines frosting mix. Spread this on sides of cake.
When finished this should look like a Ho Ho. Even my granddaughter has made this.