CityView Magazine

CityViewNC.com | 19 is comforting macaroni- and-cheese recipe has become a favorite of my family for holidays, as well as everyday meals. I found it in a "Taste of Home" magazine years ago. e bit of Dijon adds a special touch, and the cream cheese gives it a nice texture. – Editor Kim Hasty MACARONI-AND-CHEESE ½ stick butter 3 tablespoons flour 2 cups milk 1 tablespoon Dijon mustard Salt and pepper to taste 1 block cream cheese 2 cups cheddar cheese Elbow macaroni ALISA DEBNAM shared this recipe from her mother, Lois Evans, for corn pudding."She really does not measure anything," Debnam said. "We have tried to watch her and capture many of her recipes. As she will tell you, 'I just eye everything, I don't measure.'" 800•894•1761 www.nextdayaccess.com dlong@nextdayaccess.com • Ramps (purchase & rental) • Grab Bars • Vertical Platform Lifts • Pool Lifts • Stair Lifts • Ceiling Lifts • Handrails • Bathroom Safety • Door Widenings • Safety Home Automation Stay in Your Home Longer & Safer Fayetteville's Certified Accessibility Specialist e late EVA MAE BROWN SCOTT was an avid gardener who had a sweet personality and keen sense of humor. is time of year, it's her cooking that her grandson Randy Scott thinks of most. "Grandma Scott was a great cook," he said. "I could go on and on," Scott said. "I miss her so, especially this time of year." MRS. SCOTT'S CUSTARD PECAN PIE 3/4 cup sugar 2 tablespoons self-rising flour 3 eggs, separated 1 cup milk 2 tablespoons butter vanilla extract to taste (about 1 teaspoon) 2 cups chopped pecans Stir all ingredients together in saucepan, except pecans, and cook until thick. Stir in nuts and pour into 9-inch pie crust. Bake at 350 degrees for 50 minutes. MRS. SCOTT'S OYSTER DRESSING Ingredients 8 or 10 biscuits (can bake the night before) 1/2 cup turkey or chicken broth 1 pint oysters, drained Butter Crumble biscuits and add turkey or chicken broth. (Mrs. Scott used the turkey broth from her giblets). Add enough broth for good consistency. Drain oysters and add to biscuit mixture. Toss oysters but do not stir. Bake until brown. Top with butter. Preheat oven to 350. Boil 2 cups elbow macaroni to al dente texture. Melt butter in medium saucepan over low heat. Whisk in flour and milk and cook until thickened, stirring as needed. Once thickened, remove sauce from heat. Stir in mustard, salt and pepper. Add cream cheese and stir to melt. Add cheddar cheese, reserving ½ cup. Drain elbows and pour into baking dish. Pour cheese sauce over elbows and mix. Sprinkle reserved cheese on top. Bake 20 minutes until lightly browned. Slice the butter into tiny slices and place in bottom of 8-inch square baking dish. Combine all items and pour mixture over butter. Bake at 325 degrees for about 35-40 min, or until set and edges are beginning to brown. Will still be a bit jiggly. CORN PUDDING 3 cans cream corned (15.25 ounces each) 1 can whole kernel corn (15.25 ounces), drained ½ cup sugar 3 eggs 1 tablespoon flour 1 tablespoon vanilla a dash of salt 1/2 cup butter

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