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CityViewNC.com | 13 THE BEST SOUTHERN PECAN PIE 1 (9-inch) frozen pie crust or refrigerated pie crust 1½ cups chopped pecans 3 eggs beaten ½ cup white granulated sugar 3 tablespoons salted butter melted 1 cup dark corn syrup ¼ teaspoon ground cinnamon 1 teaspoon vanilla extract Preheat oven to 350 degrees. Take frozen pie crust out of the freezer and place it on a baking sheet while preparing the filling. Or roll the refrigerated pie crust into pie pan and set aside. In a medium bowl, whisk together beaten eggs, sugar, melted butter, corn syrup, ground cinnamon and vanilla extract until thoroughly combined. Place the pecans into the bottom of the pie crust, then pour the filling on top of the pecans. Bake for 45-50 minutes. Around the 20-minute mark, you may want to add some aluminum foil on top of and around the edges of your pie crust to keep it from getting too brown. Oven times do vary, but basically, the middle of the pie should be just a tad jiggly when done (not overly jiggly) and the center will puff up a bit. BROWN RICE ½ stick butter 1 small onion, finely chopped 1 cup white rice 2 cans beef consommé Melt butter in pan. Add onion and brown. Mix rice with onion, add beef consommé. Put into 2-quart buttered casserole. Cover and bake at 350 for 45 minutes. Add water if necessary. e following three recipes are from KATIE ROACH, whose holiday table also includes the longtime favorite Quaker Oats Oatmeal Scotchies recipe. Katie's Best Southern Pecan Pie recipe comes by way of e Country Cook. HOLIDAY CORNBREAD STUFFING 1 pound spicy sausage, cooked 2 large onions, chopped 4 ribs celery, chopped 1 tablespoon chopped fresh thyme 1 tablespoon chopped fresh sage 2 16-ounce bags dried corn bread stuffing mix 4 cups chicken broth ½ stick butter Preheat oven to 350 degrees. Cook sausage in a heavy skillet until crisp. Reduce heat and add onions and celery; sauté until tender, about six minutes. Add thyme and sage and sauté until fragrant. In a large bowl, add cornbread mix, sausage and vegetables and stir in the chicken broth. Add to a 13-by-9-by-2- inch casserole dish. Add slices of butter to the top and cover with foil. Bake for 30 minutes, then remove foil and cook until top is crisp, about 15 more minutes. WALTER MOORMAN'S EGG NOG ¾ cup sugar 1 dozen eggs, separated 1 pint heavy cream 1 pint half-and-half 1 pint bourbon 4 cups rum Stiffly whip egg whites in a large bowl. In a separate large bowl, cream together yolks and sugar. Add bourbon slowly, stirring constantly so as not to "cook" the eggs. Then add rum. Pour yolks, sugar and alcohol mixture into a punch bowl, then add whipped cream, then half-and-half and stiffly beaten egg whites. Stir all lightly. MARIAN MOORMAN MORGAN says the making of a batch of her father's eggnog was part ritual, part rite of passage and part tradition. It was a Christmas morning mainstay when Covey and Walter Moorman were raising their brood on Pugh Street in Haymount. "As a child, I loved watching the whole complicated, messy process of concocting the thick, frothy mixture," Morgan said. "e teacher in me loved the measurement conversions – doubling, halving, estimating per-person servings, etc." "As a rite of passage, we claimed our own ladleful instead of having to sneak a sip when no one was looking," she said. "As an adult, I looked forward to the decadence of drinking cream and bourbon." e eggnog was served in short Christmas glasses. Nutmeg was available but optional. ankful they all are that Walter Moorman, despite failing eyesight in his later years, put pen to paper and recorded the recipe. So endeared to the family is that recipe that a future granddaughter-in-law had it embossed on tea towels in a sweet and practical gesture. "As with any family recipe, the best part is figuring out why it doesn't taste exactly the same, what could be tweaked next time," Morgan said. "Remembering and feeling every bit of love surrounding the tradition … and being grateful that someone wrote it down!"

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