The Cherry Cola Book Club (26 page)

 

2 tablespoons sugar
1
cups whole milk
Dash of salt
3½ teaspoons sherry
1½ teaspoons vanilla
3 egg whites
1 additional tablespoon of sugar

 

Combine the two tablespoons of sugar, milk, and salt in a pan; cook on simmer to low heat until sugar dissolves—approximately five minutes; remove and then add sherry and vanilla together.

In a separate bowl, combine the egg whites with the additional tablespoon of sugar; whip or beat into soft-peak stage; and add the milk mixture slowly. Use sieve to strain the entire mixture into a two-cup baking dish; place dish in a baking pan with water bath (usually halfway up the sides) and bake at 325 degrees Fahrenheit for about an hour. If toothpick comes out clean when inserted in middle of mixture, custard is done. Serve warm or cold.

 

—Courtesy Helen Louise Jenkins Kuehnle,
Natchez, Mississippi

 

1 liter any chilled cola beverage (do not use diet variety)
1 liter any chilled ginger ale beverage (do not use diet variety)
1 jar maraschino cherries
3 limes

 

Pour cola and ginger ale into large punch bowl and stir. Add jar of stemless maraschino cherries and one half the liquid. Cut limes in half and squeeze juice into mixture. Stir everything together and serve.

 

—Courtesy Lauren R. Good, Memphis, Tennessee

 

2 cups tomato juice (or V8 juice)
½ cup chopped onion
2 chopped celery ribs
1 envelope unflavored gelatin
¼ cup cold water
2 tablespoons lemon juice
Dash of hot pepper sauce
Dash of Worcestershire sauce

 

Boil tomato juice, onion, and celery for about twenty minutes, or until veggies are tender; drain tomato juice and set aside. Soften gelatin in 1/4 cup cold water and add to tomato juice; then add lemon juice, pepper sauce, and Worcestershire sauce.

 

 

8 ounces cream cheese
2 tablespoons mayo
1 teaspoon grated onion
Salt and pepper to taste
Paprika (optional)

 

Make small balls of filling ingredients; put at the bottom of individual molds or at the bottom of a casserole dish and cut into squares. Pour tomato aspic liquid over the cheese balls; after everything has congealed, serve chilled. For additional flavor, top with dollop of mayo and sprinkle paprika over that for color.

 

—Courtesy Mrs. Rose Williams Turner, Natchez, Mississippi

 

2 cups flour
Dash of salt
2 cups sugar
1 cup any cola beverage
cup oil
1 stick butter
3 tablespoons dry cocoa
½ cup buttermilk
1 teaspoon baking soda
2 teaspoons vanilla
3 tablespoons maraschino cherry liquid
1 jar of finely chopped maraschino cherries
2 eggs

 

Mix flour, salt, and sugar in bowl. In separate pan, bring to a boil the cola drink, oil, butter, and cocoa. Add hot liquid to the bowl and beat heavily; then add buttermilk, baking soda, vanilla, cherry liquid, cherries, and eggs and continue beating. When well mixed, pour into sheet cake pan sprayed with nonstick spray and bake for twenty-five minutes at 350 degrees Fahrenheit.

 

 

1 stick butter
3 tablespoons cocoa
6 tablespoons whole milk
3 tablespoons maraschino cherry liquid
1 pound confectioners' sugar
2 teaspoons vanilla
1 cup finely chopped pecans

 

Heat the butter, cocoa, and milk until the butter has liquefied; add the remaining ingredients and beat well. Pour icing onto cake while it is hot or still warm for ease of spreading; cut when cake has cooled.

 

—Courtesy Marion A. Good, Oxford, Mississippi

 

1 7.05-oz box of Carr's Ginger Lemon Creme Tea Cookies
2 tablespoons of butter or margarine

 

Empty box of Carr's Ginger Lemon Creme Tea Cookies into food processor and pulse until crumb consistency is reached; or, empty box of cookies into Ziploc bag and pound/roll with rolling pin until crumb consistency is reached.

Pour crumb mixture into a 9-inch aluminum-foil pie pan; melt better and then drizzle into crumb mixture; mold mixture into crust, adhering to pie pan; set aside.

 

 

1 can fat-free condensed milk
3 eggs
4 limes or 4 lemons

 

Note:
Using limes will give the pie a tarter taste; using lemons will give it a sweeter taste.

 

Pour can of condensed milk into large mixing bowl. Crack three medium eggs and separate yolks from whites (if you wish to save whites for omelets, etc., do so; otherwise, discard). Put yolks into condensed milk and stir thoroughly until blended.

Juice four limes or four lemons (do not use reconstituted lemon or lime juice); add juice into condensed milk–egg mixture in small portions and mix in thoroughly each time until all juice has been added and blended.

Pour mixture into pie pan and bake at 350 degrees Fahrenheit for about twenty-five minutes; overbaking will make the texture of the filling mealy. Cool before cutting and serving. Serve at room temperature or chilled. Serves up to six.

 

—Mr. Parker Place (Joe Sam Bedloe, Cherico, Mississippi)

 

1 tablespoon (fresh and hot from being cleaned in the dish- washer, if possible; if not, blow on metal until warm)
1 gallon of previously untouched, unopened ice cream, any flavor

 

Take ice cream out of freezer, put it on counter, and yell at it to hurry up and soften just a tad bit. Open the hatch or the top and begin testing the edges; start scraping on all four sides; keep going deeper until you have reached the bottom and created an “island,” or your wife comes in and screams at you to “Stop, you'll spoil your appetite for dinner!” whichever comes first; repeat, if she goes away, and rinse (the spoon).

 

—Courtesy Justin Rawlings “Stout Fella” Brachle,
Cherico, Mississippi

 

 

 

 

 

The suggested questions are included to enhance
your group's reading of Ashton Lee's
The Cherry Cola Book Club.

KENSINGTON BOOKS are published by

 

Kensington Publishing Corp.
119 West 40th Street
New York, NY 10018

Copyright © 2013 by Ashton Lee

All rights reserved. No part of this book may be reproduced in any form or by any means without the prior written consent of the Publisher, excepting brief quotes used in reviews.

 

 

Kensington and the K logo Reg. U.S. Pat. & TM Off.

ISBN: 978-0-7582-7341-3