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Oyster Dressing and Holiday Memories


Eva Mae Brown Scott was an avid gardener who had a sweet personality and keen sense of humor. This time of year, it’s her cooking that her grandson Randy Scott thinks of most.

“Grandma Scott was a great cook,” he said. “Up until she passed away, she always had lunch – dinner is how she referred to it – at least once a month for my dad, Berry Jr., and his brothers, Harvey and Larry.”

The family also held annual Scott family reunions, which inspired more good cooking and more keepsake recipes. Before she passed in 2006 at age 85, Mrs. Scott wrote her recipes by hand so that her family would have them for years to come.

“I could go on and on,” Randy said. “I miss her so, especially this time of year.”

Happily, he shared two of his grandmother's traditional holiday recipes with CityView and our readers.



8 or 10 biscuits (can bake the night before)

1/2 cup turkey or chicken broth

1 pint oysters, drained


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.



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 sauce pan, except pecans, and cook until thick. Stir in nuts and pour into 9-inch pie crust.