Scott enjoys cooking with family

Ashton Scott's cooking journey traces back to her childhood, where the art of cooking was passed down through several members of her family. 

She inherited the skills to craft wholesome country dishes, such as homemade cornbread, tasty chicken, and peas, along with mastering the art of baking cakes and pies, from her mom, Carma Lewis, aunt Laura Lewis, and grandmother Gertie Hathorn, who worked several years in the cafeteria at Neshoba Central.

Scott said her best cooking memories are times spent in the kitchen with her family during family gatherings, emphasizing the significance of these experiences. She said one standout recipe is her cherished homemade lemonade, a family favorite.

“For family gatherings, I usually do the baked macaroni and cheese, lemonade, and a chocolate cake, but mostly it’s the lemonade,” she said. 

Beyond her cooking talents, Scott is a front desk receptionist at Neshoba General and a mother to three boys, Jazjuan Scott Jr., Aiden Scott, and Joston Hollins. Additionally, she cherishes the memory of her late daughter, Kaislyn Scott.

Her go-to dish to prepare is smothered chicken over rice, while her boys eagerly anticipate her regular spaghetti and chicken spaghetti, a recipe that was passed down from her mother.

Scott said she loves the positive reactions she receives from her family about her cooking, especially her boys, who never hesitate to proclaim her as the "best cook ever."

Scott relies on a measuring cup, cast iron skillet, reliable wooden spoon, and a trusty mixer in her kitchen, and her advice to fellow cooks is to taste as they go to ensure the perfect outcome. 

Above all, she emphasizes the importance of cooking with love, saying, "I cook how I like to eat, so I cook with love. That’s the main thing."

For Scott, cooking is an expression of love, which she puts in every dish.

SMOTHERED CHICKEN OVER RICE

1 pack of chicken legs or thighs

1 green bell pepper

1 orange bell pepper

1 yellow bell pepper

1 can of chicken broth

1 can of cream of chicken

2 cups of rice

Wash and pat chicken dry. Season with your choice of seasonings. My seasonings are seasoned salt, garlic powder, onion powder, paprika, and mustard. Place seasoned chicken into an oven safe pan and pour chicken broth over it. Wash and slice each bell pepper and place on top of chicken. Bake at 350 degrees for 30 minutes and remove. Once removed, pour chicken broth from chicken in a skillet and add 1 can of cream of chicken. Bring broth and cream of chicken to a boil and pour back over chicken. Place chicken back in oven for another 30-45 minutes.

Measure 2 cups of rice and wash 3 times or until cloudiness is not showing in water. Pour rice into a boiler and add 4 cups of water. Bring to a boil and reduce heat. Boil for 15 minutes or until tender. Add salt, pepper, and butter.

HOMEMADE 

LEMONADE

2 cups of sugar

5 lemons

5 16.9 fl. oz. of water

Pour 2 cups of sugar into pitcher. Roll lemons around to get all juices. Wash lemons and cut in half. Place each half into lemon squeezer and squeeze juice into pitcher with sugar. Combine 5 16.9 fluid ounces of water into pitcher with ingredients and stir.

BAKED MAC AND CHEESE

1 box of elbow noodles 

1 block of Velveeta cheese

1 bag of mild or sharp shredded cheese

Half stick of unsalted butter

1 egg

1 16 fl. oz. of heavy whipping cream

Sour cream

Boil noodles, and then drain them. Once boiled and drained sit to the side. In a skillet, add half stick of unsalted butter. Once melted pour in heavy whipping cream, 1 tablespoon of sour cream, and 1 egg beaten. Cut block of cheese into cubes and combine with ingredients to make a cheese sauce. Season cheese sauce with onion powder, garlic powder, and paprika, but it is optional. Once cheese sauce thickens, pour over noodles in an oven safe pan. Bake at 350 degrees for 30 minutes or until top browns.