Drury grew up with big family gatherings

Priscilla Drury is a God-fearing woman who cherishes her family. 

When she was younger she would always go over to her grandmother’s on Sunday after church when she would cook lunch for the whole family. 

Drury would always help her grandmother, Bobbie Alford Dickerson, bake the cakes and other sweets and when she was a preteen she taught her how to make homemade biscuits. 

Her grandmother worked in the cafeteria at Philadelphia School District so during the summer Drury, her sister Stella, and all their cousins would spend all day at her house. 

“We would always spend summer over at Mamaw’s and she would cook a big lunch for all us grandkids and we would help her tend to her garden and shell the peas,” she said. 

Every day during the week the Drury family sits down for supper to spend time together. 

Her husband, Bradley, loves for her to cook meatloaf but she says he’s not picky. 

“Yeah he’ll eat whatever I cook because he’s not picky so he never complains about what I cook,” she said.

Their son, 4-year-old Henry, loves to help in the kitchen but he doesn’t really like to eat the food he helps prepare and often times she has to make him something else. 

“Henry loves to help cook and he even has his own pretend kitchen but he’ll help get all the food ready but then he’ll need me to cook him something else!” 

Drury graduated from Mississippi State University in December 2007 with a bachelor of science and an elementary education degrees. 

She has been a teacher for 13 years at Neshoba Central. Her husband Bradley has a daughter, Annsley, and when the two got married in 2016 Priscilla, Bradley, and Annsley became one family. 

Bradley has worked at Taylors Machine Works for 22 years. 

In 2018 they had Henry, who has added even more love to their precious family, she said. 

FUNERAL 

SANDWICHES

24 king’s Hawaiian Rolls 

24 slices deli slice black forest ham

24 slices deli slice Swiss cheese

For the glaze: 

2 sticks of butter

4 tablespoons brown sugar

2 tablespoons mustard

2 tablespoons Worcestershire sauce 

2 tsp dried minced onion

Poppy seeds, for sprinkling

Directions:

Lightly oil or spray baking pan with Pam. Line the bottom of a baking pan with bottoms of the rolls. Layer the ham slices, then cheese and place the top half back on. In a medium bowl mix together the melted butter, Worcestershire sauce, mustard, brown sugar, and onion. Pour the entire concoction over the buns, drenching each one. Sprinkle each sandwich with poppy seeds. Cover tightly and marinade anywhere from 4-24 hours. Preheat oven to 350°F. Bake for 15 minutes, uncovered or until cheese is melted and bun tops are a bit golden. Serve warm. 

GRAPE SALAD

2lbs green grapes

2lbs red grapes 

1 (8-ounce) package cream cheese, softened

½ cup powdered sugar

8 ounces’ sour cream 

½ cup chopped pecans

¼ cup brown sugar 

Directions:

With an electric mixer, blend together the cream cheese, powdered sugar, and vanilla in a large bowl. Fold in the sour cream and add the chopped pecans. Carefully fold in the grapes. Let the salad chill 2 to 3 hours before serving, or overnight. Top with more pecans and brown sugar

CHEESY MEATBALL SKILLET

Cheesy Meatball Skillet

1 Jar (24oz) marinara sauce

1 cup mozzarella cheese

Meatballs: 

1lb ground beef

1 tablespoon garlic, minced

1 egg, beaten

1 tablespoon Worcestershire sauce

½ cup Italian bread crumbs 

½ cup parmesan, grated 

Salt and pepper 

Directions:

Combine all the meatball ingredients in a large mixing bowl and mix thoroughly with your hands. Scoop about 1 golf ball-sized meatball mixture and roll it in our hands to make meatballs. Over medium-high heat in an oven-proof skillet, brown the meatballs in batches until evenly browned, about 5-8 minutes. Remove meatballs and drain on paper towels. Drain any excess oil from skillet. Reduce heat to medium-low and pour the marinara sauce in the skillet. Add the meatballs back to the skillet and roll them around to coat them in marinara sauce. Simmer for 5 minutes or until the internal temperature of the meatballs are 165 degrees F. Top with mozzarella cheese. Cover and simmer until cheese melts or broil at 450 degrees for 3-5 minutes for browned cheese. 

Mamaw Bobbie’s Pecan Pie

1 deep dish pie crust

3 eggs

1 cup of chopped pecans

1 cup sugar

1 tablespoon flour

1 cup Karo

1 tablespoon vanilla

2 tablespoons butter (melted)

Directions:

Preheat oven to 350°F. Put chopped pecans in the bottom of the crust. Beat sugar and eggs until smooth. Add Karo, butter, flour, and vanilla (in that order). Pour over pecans in crust. Bake in oven for 35-40 minutes