Clark enjoys cooking fresh veggies

Ever since she learned to cook as a teenager, Sally Clark’s favorite part of cooking has been making food for her family, especially things like fresh vegetables from her garden along with deer meat and gravy. 

“My family enjoys my food, and I enjoy cooking for them,” Clark said. “That’s my favorite part.” 

Clark was born and raised in Philadelphia and recently moved back here in 2020 after living in Madison for the past 30 years. She currently works as a special education case manager at Pearl River Elementary and enjoys spending time with her husband Jeff and children, Todd, Emma and Kip, when they come to visit. 

She has three grandchildren and is expecting a fourth soon. 

Clark, the former Sally Kirkland, first learned to cook from her mother and mother-in-law when she was 18 and started with the basics, such as various types of meat with a side of potatoes. 

“As I got older I eventually learned how to cook a bit more,” Clark said. “My parents had a small garden, something I have now, and my husband is a hunter so we have a lot of deer meat and fresh vegetables. I’ve learned how to make things like creamy enchiladas, beef stroganoff, stuffed bell peppers, and more, and I like to make a quiche for my husband once a week. I have a big variety in the food I make and my husband does all the grilling.”

Clark said she enjoys cooking with fresh vegetables like squash and green beans for her children and grandchildren along with her staple dish, deer meat and gravy. 

“For dessert, I’ll make what I call a Heath Bar Cake, which is my oldest granddaughter’s favorite,” Clark said. “We don’t eat a lot of sweets, but that’s one everybody likes.”  

BEEF STROGANOFF DELUXE

2 lbs round or sirloin steak 

1 tsp instant meat tenderizer 

7 tbsps butter 

1 cup chopped onion 

⅛ tsp instant minced garlic 

3 tbsps flour 

½ tsp salt 

⅛ tsp pepper 

1 can beef bouillon 

1 (6 oz) can sliced mushrooms 

½ cup sour cream 

1 can cream of mushroom soup 

Buttered noodles with parsley 

Trim fat from meat. Moisten each side and sprinkle with tenderizer, according to directions. Slice meat into thirds, and cut each slice into ½ inch strips. Heat 4 tbsps butter in a large skillet and add beef strips. Sear quickly on all sides and remove when browned. 

Melt remaining butter in the skillet and saute onion. Add garlic, flour, salt, and pepper. Stir until smooth. Add the bouillon and bring to a boil. Reduce heat and let simmer for five minutes. Add drained mushrooms, sour cream, soup, and beef. Simmer slowly until tender and serve over buttered noodles with parsley. 

CREAMY CHICKEN ENCHILADAS

1 tbsp butter 

1 medium onion (diced)

1 small can green chiles (drained) 

8 oz cream cheese (softened and cut into small pieces) 

1 can cream of chicken soup 

3 ½ cups cooked and shredded chicken 

12 (8 inch) tortillas 

8 oz Monterey Jack cheese (shredded) 

2 cups heavy whipping cream 

Saute onion in butter until transparent. Add chiles and saute for one minute. Stir in cream cheese, soup, and chicken. Top with cheese, and pour heavy whipping cream on top. Cook for 30-45 minutes at 350 degrees in the oven. 

HEATH BAR CAKE 

1 box German Chocolate Cake mix 

8 oz Cool Whip 

1 pkg Heath Bar toffee bits 

1 can sweetened condensed milk 

1 jar caramel ice cream topping 

Cook cake according to the directions on the box. After cake is done, poke holes in the cake. Mix sweetened condensed milk and caramel and pour mixture over the cake. 

Top with Cool Whip and toffee bits. Refrigerate for at least six hours and serve cold.