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Downhome Cooking with Millie
Millie Cooking Photo WEB
Millie Scott is a Camden Media Co. employee in Bishopville whose recipes also appear in The Lee County Observer each week. Email her at

Pimento Cheese Ball Bites


1 lb extra sharp cheese

½ cup Duke Mayo

½ cup sour cream

1 tablespoon sugar

1 jar diced pimento (drained)

Salt, pepper, garlic to taste

18 oz. crisp bacon

1 ½ cups toasted pecans, finely chopped Pretzel sticks


Grate cheese add mayo, sour cream, sugar, pimento, and salt, pepper and garlic to taste

Add bacon and pecans

Mix well and chill overnight

Roll in small balls

Refrigerate until ready to serve

Stick pretzel sticks in balls just before serving


Taco Rice Casserole


1 pound ground beef

1 medium onion, chopped

1 package Taco Seasoning Mix

1 can tomato soup

½ pound or 2 cups cubed cheese

1 can Rotel

3 cups cooked rice

1 teaspoon salt


Sauté beef with onions and drain

Add seasoning, soup, cheese, Rotel and salt.

Heat until cheese melts.

Stir in rice.

Pour into casserole dish and heat thoroughly


Sour Cream Pound Cake


2 sticks butter

3 cups sugar

3 cups plain flour

¼ teaspoon soda

1/8 teaspoon salt

1 cup or ½ pint sour cream

1 teaspoon vanilla

1 teaspoon lemon


Cream butter and sugar.

Add eggs one at a time.

Turn mixer to lower speed and put ½ of flour into creamed mixture alternating flour and sour cream.

Add flavoring.

Bake at 300 degrees for 1 ¼ hours to 1 ½ hours depending on oven.



Crock Pot Chicken


1 ½ teaspoon Kosher salt

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon dried oregano

1 teaspoon chili powder

1 teaspoon pepper

1 teaspoon paprika


Bled all the above together

Put carrots, celery and onions on bottom

Put chicken on top of veggies

Rub with olive oil.

Cover with the entire spice blend.

Put lid on and cook on high 5 hours.


Tuna-Potato Salad


1 (6 ½ ounce) can tuna, drained and flaked

1 medium-size cooked potato, peeled and cubed

1 hard-cooked egg, chopped

½ cup chopped celery

3 green onions, finely chopped

2 to 3 tablespoons sweet pickle relish

3 tablespoons mayonnaise

Salt and pepper to taste


Combine all ingredients in a medium bowl, and toss well.

Chill thoroughly before serving

Serves 6


Pecan Pie


1 cup white Karo syrup

1 cup light brown sugar

¼ stick of butter

5 eggs

2 teaspoons vanilla

1 ½ cups chopped pecans

Dash salt


Mix all ingredients together

Pour into two 9 inch pie shells and bake at 350 degrees for one hour depending on oven.