Hometown Rankin - December 2017 & January 2018

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ankin RECIPES Pumpkin Roll • 3 eggs • 1 cup sugar • 1 tsp lemon juice • 3/4 cup flour • 1 tsp. baking powder • 2 tsp. cinnamon • 1 tsp. ginger • 1/2 tsp. nutmeg • 1/2 tsp. salt • 1 cup nuts, chopped • 2/3 cup pumpkin powdered sugar FILLING • 1 cup powdered sugar • 8 oz. cream cheese • 4 tsp. margarine or butter • 1/2 tsp. vanilla Beat eggs at high speed for 5 minutes. Add sugar gradually. Stir in pumpkin and lemon juice. Mix all dry ingredients together in separate bowl. Add to pumpkin mixture. Mix well. Spread in greased and floured jelly roll pan. Top with nuts. Bake at 375 for 15 minutes. Turn out on cloth sprinkled with powdered sugar. Start at side and roll up towel and cake. Let cool completely. Beat all filling ingredients together until smooth. Unroll the cake. Spread the filling on cake. Roll back up (without the towel). Wrap in waxed paper and then with foil. Chill. Best if prepared the day before and allowed to chill overnight. Keep refrigerated. Hershey Bar Pie • 18 to 20 large marshmallows • 7 Hershey bars with almonds • 1/3 cup milk • 16 oz. Cool Whip • 1 graham cracker crust Combine marshmallows, Hershey bars (break them into small pieces) and milk in a double boiler or microwave safe dish. Heat on low until melted. Stir until everything is combined. Add 1/2 of the Cool Whip. Mix well and spoon into graham cracker crust. Let chill for several hours. Top with the rest of the Cool Whip and shave chocolate over the top. Butterscotch Haystacks • 1-2/3 cups butterscotch morsels • 3/4 cup creamy peanut butter • 1 8.5 oz. can or 2 5 oz. cans of chow mein noodles • 3-1/2 cups miniature marshmallows Line trays with wax paper. Microwave morsels in large, uncovered, microwave-safe bowl on medium high power for 1 minute; stir. The morsels may retain some of their original shape. If necessary, microwave at additional 10 to 15 second intervals, stirring just until morsels are melted. Stir in the peanut butter until well blended. Add chow mein noodles and marshmallows; toss until all ingredients are coated. Drop by rounded teaspoonfuls onto prepared trays. You may also add a 1/2 cup of chopped nuts, either peanuts or pecans if you like. Dill Pickle Dip • 8 oz. of cream cheese, softened • Chopped dill pickles, preferably a spicy or garlic variety (about half a jar of the spears) • 1 to 2 Tbsp. of juice from the jar • 1 small sweet onion, chopped • 1 tsp garlic powder • 1 to 2 tsp of dill (fresh or dried) • Tabasco to taste (optional) Chop pickles and onion. Mix all ingredients in a large bowl. Cover and let set in refrigerator for at least two hours, preferably overnight. You may need to add a little more pickle juice if it is too thick. Serve with chips. Sweet Potato Dumplings • 1½ cups sugar • 1 Tbsp. Karo syrup (add a little more to make more syrupy) • 2 cups water • 1 stick margarine • cinnamon • 1/2 pkg. sweet potato patties (sliced yams in freezer case) • 1 can Grands flaky biscuits Mix and boil first four ingredients for 10 minutes. Add a little cinnamon. Half the biscuits and put potato patty inside. Gently pinch the edges to seal. Do not mash the top of biscuits. Place in casserole dish and pour boiled mixture over it. Bake at 375 until brown on top about 20 to 25 minutes. You will have enough potato patties for two recipes if you double the other ingredients. A single batch will make 8. 60 • December 2017
ankin RECIPES Shrimp Scampi Dip • 2 Tbsp. unsalted butter • 8 oz. medium shrimp, peeled, deveined and roughly chopped • 4 cloves garlic, minced • 1/2 tsp. red pepper flakes (can add more) • 1/4 cup white wine (can use chicken stock) • 2 Tbsp. freshly squeezed lemon juice • Kosher salt and freshly ground pepper to taste • 4 oz. cream cheese, at room temperature • 1/4 cup sour cream • 3 Tbsp. mayonnaise • 2 Tbsp. chopped fresh parsley • 1/2 cup shredded mozzarella cheese divided • 2 Tbsp. grated parmesan Preheat oven to 350. Lightly grease a 9 inch baking dish or coat with cooking spray. Melt butter in a large skillet over medium heat. Add shrimp, garlic and red pepper flakes. Cook, stirring occasionally, until pink, about 2 minutes. Stir in wine and lemon juice; add salt and pepper to taste. Bring to a simmer; remove from heat and stir in cream cheese, sour cream, mayonnaise, parsley, 1/4 cup mozzarella, and parmesan. Spread mixture into the prepared baking dish and sprinkle with remaining cup of mozzarella. Place into oven and bake until bubbly and golden, about 10 to 12 minutes. Serve immediately with crackers or garlic bread. Hot Bacon & Swiss Dip • 2 8 oz. package cream cheese • 1 cup mayo • 2 cups grated Swiss cheese • 4 Tbsp. chopped green onions • 16 slices bacon, cooked & crumbled • 1 cup crushed Ritz crackers Soften cream cheese in a mixing bowl, add mayo, Swiss cheese, and green onions. Mix well. Transfer to a baking dish. Top with bacon and Ritz. Bake at 350 for 15-20 minutes, or until bubbly. Macaroni & Cheese • 16 oz. pkg. elbow macaroni • 6 Tbsp. butter or margarine • 3 Tbsp. cornstarch • 3 cup milk • ½ tsp. salt • 1.2 tsp. black pepper • ¾ lb. Velveeta cheese, cubed • 2 cups cheddar cheese, shredded • 1 egg Cook macaroni according to package directions, drain and set aside. In a 3 qt. saucepan over low to medium heat, melt margarine. Stir in cornstarch with a wire whisk until smooth. Gradually add milk stirring constantly until thickened. Add salt, pepper, and Velveeta until all is melted. Add 1 cup shredded cheddar. Stir until melted and remove from heat. In a separate bowl, beat egg and add ¼ cup of the cheese sauce, mix well. In a 13 x 9 glass dish pour in cooked macaroni. Combine the egg mixture back into the cheese sauce and mix well. Pour cheese sauce over macaroni noodles, mix well and top with remaining shredded cheddar. Bake at 350 degrees for 30 -35 minutes. Special Occasion Potatoes • 9 to 12 red potatoes, peeled and cut into cubes • 3 garlic cloves • 1 8-oz cream cheese, softened • 3 Tbsp. butter • 1/2 cup sour cream • 2 cups shredded cheddar cheese, divided • 1 tsp. garlic powder • 1 tsp. onion powder • Salt and pepper to taste • 1 10-oz. package frozen chopped spinach, thawed and squeezed dry Place potatoes and garlic in a large saucepan. Add about a tsp. of salt; cover with water. Cover, and bring to a boil. Cook for 20-25 minutes or until very tender. Drain well. In a mixing bowl mash potatoes and garlic with the cream cheese and butter. Add salt and pepper to taste. Add sour cream, 1 cup cheddar cheese, garlic powder, onion powder and spinach. Stir just until mixed. Spread into a greased 13 x 9 casserole dish. Bake uncovered at 350 for 30-35 minutes or until heated through. Top with remaining cup of cheddar cheese and bake 5 minutes longer or until cheese melts. You can prepare this the night before and bake it right before you are ready to serve it. It will need to cook a little longer because it will be cold. Recipes submitted by Kathy Coker of Origin Bank. Hometown Rankin • 61
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volume 4 number 6 december 2017 A S
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Hometown Rankin • 3
Page 8 and 9:
The Perfect Gift The Perfect Gift 3
Page 10 and 11: Make Life Easier Life can be compli
Page 12 and 13: During the holiday season, our thou
Page 14 and 15: CITY OF PEARL Veterans Day Ceremony
Page 16 and 17: 16 • December 2017
Page 18 and 19: Patient comfort close to home. •
Page 20 and 21: Rankin County Republican Women Salu
Page 32 and 33: Mississippi’s First Lady Upon fir
Page 38 and 39: (L-R): Karen Stockton (Oxford), Rob
Page 42 and 43: Welcome reception Phillip Ley, M.D.
Page 44: 44 • December 2017
Page 47 and 48: Hometown Rankin • 47
Page 53 and 54: in-depth pre-employment interviews.
Page 59: Hometown Rankin • 59
Page 67 and 68: Eien McGee Josh Murphy Dennis Marti
Page 69 and 70: THE RANKIN COUNTY CHAMBER PRESENTS:
Page 77 and 78: Hometown Brookhaven Rankin • 77 1
Page 81 and 82: Photos: Judy & Lane Rushing His pre
Page 83 and 84: Photos: Judy & Lane Rushing that ye
Page 85 and 86: Photos: Judy & Lane Rushing Hometow
Page 89 and 90: Mary Ann Kirby In light of the rece
Page 91 and 92: 12 1 10 11 2 9 3 8 4 7 6 5 MAIL-IN
Page 93: Hometown Rankin • 93
Page 98 and 99: What are your three favorite things
Page 100 and 101: Why take your business or your skil
Page 106 and 107: HINDS COMMUNITY COLLEGE CENTENNIAL
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110 • December 2017 Rankin County
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112 • December 2017
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Flowood Chamber of Commerce HEALTH
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5 Programs 100% Online Register now
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120 • December 2017 ANNUAL LUNCHE
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Life solutions that actually work.
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Mississippi Mississippi Grown. Miss
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& Gives Back! Pure Air Consultants
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VINTIQUES Kathrine’s Candles, Pom
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The CHALKBOARD RANKIN COUNTY SCHOOL
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The CHALKBOARD PEARL PUBLIC SCHOOLS
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Camille Anding The Time Coin You ca
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Hometown Rankin - December 2017 & January 2018

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