Ashton and Kaislyn Scott, Jazjuan and Aiden Scott, and Jazjuan Scott II.
Ashton and Kaislyn Scott, Jazjuan and Aiden Scott, and Jazjuan Scott II.
As families grow it becomes harder and harder to find time for everyone to sit down and enjoy a meal together.

For Ashton Scott and her family of five, their time to sit as one happens every Sunday.

“Sunday is our biggest meal of the week. It's the cheat day from your diet,” Scott said. “We get out of church and have a big meal for lunch.”

Scott grew up in the Stallo community and graduated from Neshoba Central. She has been with her husband, Jazjuan Scott, for about 10 years and have been married for four.

Scott said she learned most of what she knows from her mom, Carma Lewis, and her aunt, Laura Lewis.

“During the holidays we would all be in the kitchen and I would help with a dish and over time we would get together I would learn a new dish,” Ashton said. “I just kind of picked it up helping out over the years.”

When cooking for a big family, Scott says the secret is knowing how to make full use of your ingredients.

“A big thing is making my meals stretch,” Scott said. “Knowing how to make a big meal out of just a few items.”

Scott’s repertoire includes spaghetti and fried chicken, a favorite of her boys. The dish most perfected by her mom and aunt is chicken spaghetti.

“I use a lot of chicken and cheese,” Scott said. “I really love to make it for my family. It was something my mom always made and growing up it was something I would help her with.”

Scott also makes carefully selected purees for her daughter, Kaislyn, who has specific dietary restrictions and needs.

Scott is a receptionist at Neshoba General Hospital. In her free time she enjoys relaxing and going out or spending time with friends and family.

Hash Brown Casserole

2 cans (10 3/4oz each) condensed cream of potato soup, undiluted

1 cup (8oz) sour cream

½ teaspoon garlic salt

1 package (2 lbs) frozen hash brown potatoes

2 cups (8oz) shredded cheddar cheese

½ cup grated parmesan cheese

In a large bowl, combine the soup, sour cream, and garlic salt. Add potatoes and cheddar cheese. Mix well. Pour into a greased 13-in x 9in x 2in baking dish. Top with parmesan cheese. Bake, uncovered, at 350 degrees for 55 to 60 minutes or until potatoes are tender. 

Yield: 12-16 servings

Garlic Bread

½ cup butter

1 ½ tablespoon garlic powder

1 tablespoon dried parsley

1 (1 pound) loaf Italian bread, cut into ½ inches sliced

1 (8 oz) package shredded mozzarella cheese

all ingredients to list

• Preheat oven to 350 degrees (175 C)

• In a small saucepan over medium heat, melt butter and mix garlic powder and dried parsley

• Place Italian bread on a medium baking sheet. Using a basting brush, brush generously with the butter mixture.

• Bake in the preheated oven approximately 10 minutes, until lightly toasted. Remove from heat. Sprinkle with mozzarella cheese and any remaining butter mixture. Return to oven approximately 5 minutes or until cheese is melted and bread is lightly browned.

Mom’s Custard Pie

1 unbaked pastry shell (9 inches)

4 eggs

½ cup sugar

¼ teaspoon salt

1 teaspoon vanilla extract

2 ½ cups milk

¼ teaspoon ground nutmeg

• Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 450 degrees for 8 minutes. Remove foil; bake 5 minutes longer. Remove from the oven and set aside.

• Separate one egg; set the white aside. In a mixing bowl, beat the yolk and remaining eggs first until combined. Blend in the sugar, salt and vanilla. Stir in milk. Beat reserved egg white until stiff peaks form; fold into egg mixture.

• Carefully pour into crust. Cover edges of pie with foil. Bake at 350 degrees for 25 minutes. Remove foil; bake 15-20 minutes longer or until a knife inserted near the center comes out clean.

• Cool on a wire rack. Sprinkle with nutmeg. Store in the refrigerator.

Yield: 8 servings

Honeybun Cake

1 (18 oz) box yellow cake mix

4 eggs, beaten

¾ cup oil

1 cup buttermilk

1 cup brown sugar

2 teaspoon ground cinnamon

½ cup pecans, chopped

Glaze: 1 cup powdered sugar

2 tablespoons milk

1 teaspoon vanilla

Preheat oven to 300 degrees and lightly grease a 13x9 baking pan.

mix the first 4 ingredients together well. 

Pour into prepared pan.

combine brown sugar, cinnamon and pecans.

swirl into cake batter.

Bake for 50 to 60 minutes, or until cake tests done.

Glaze: mix all ingredients and pour over warm cake

Six Egg Pound Cake

3 cups all purpose flour

1 tablespoon baking powder

½ teaspoon salt

2 ½ cups white sugar

1 ½ cups butter

6 eggs

1 ½ teaspoon vanilla extract

¾ cup milk

• Grease and flour a tube or a bunt pan. Do not preheat oven.

• In a medium bowl, mix flour, baking powder and salt. Set aside.

• In a large bowl, cream sugar and butter until light and fluffy. Add eggs one at a time mixing well after each addition. Add vanilla.

• Add flour mixture alternately with milk. Beat until smooth. Pour batter into the prepared pan.

• Place cake into cold oven, set the temperature to 350 degrees F. (175 degrees C) and bake for 60 to 90 minutes, or until toothpick inserted into center of cake comes out clean.