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Cranberry Pecan Sweet Potato Wild Rice Pilaf • 2 cups chicken broth • 1 cup wild rice blend • ½ teaspoon dried parsley • ½ teaspoon dried oregano • ½ teaspoon dried thyme • 1 tablespoon olive oil • 1 cup sweet potato diced small • ¼ cup chopped onion • ⅓ cup dried cranberries • ⅓ cup pecans chopped In a medium saucepan, bring the broth to a boil and add wild rice, parsley, oregano, and thyme. Reduce the heat to a simmer and cover with a lid. Cook for 45 minutes or until tender. In another skillet add olive oil, sweet potato, and onion and cook until tender. Add cranberries and chopped pecans and cook for 1-2 minutes. Add to the rice mixture and fluff with a fork. Parmesan Herb Roasted Acorn Squash • 2 acorn squash (small to medium sized) • ¼ cup extra-virgin olive oil • 1 cup finely grated parmesan cheese • 1 teaspoon garlic powder • ½ teaspoon kosher salt • ½ teaspoon dried basil • ½ teaspoon dried thyme • ½ teaspoon dried oregano Preheat oven to 425. Slice the top and bottom of the squash, then place it on a flat end and slice it in half. Scoop out the seeds with a spoon and slice each half into slices about 1-inch thick. Place slices on a parchment-lined baking tray. If there’s extra parmesan herb mixture in the bowl, just press that onto the top side of the slices. Bake for 20 to 25 minutes, until soft and lightly golden on top. Transfer the roasted acorn squash to a serving platter and enjoy! Pineapple Cheese Casserole • 2 (15 oz.) cans pineapple chunks drained • 1 cup white sugar • ¾ cup all-purpose flour • 2 cups shredder cheddar cheese • 25 buttery round crackers, crumbled • ½ cup melted butter Preheat oven to 350. Spread pineapple a 2 quart casserole dish. In a small bowl, stir together sugar, flour and cheese. Add to casserole dish. Sprinkle crackers over the top of pineapple and cheese mixture. Pour melted butter over the top and bake for 30 minutes. Cornbread Casserole • ¼ lb. butter, melted • 1 (15 oz.) can whole kernel corn, drained • 1 (15 oz.) can cream corn • 1 (8.5 oz.) package corn bread mix • 1 oz. sour cream Preheat oven to 350. Fold all ingredients together in a mixing bowl and pour into a 2 quart casserole dish. Bake for 1 hour. 88 • NOVEMBER 2023
Garlic Parmesan Roasted Sweet Potatoes • 2 large sweet potatoes, washed (peeling is optional) • 3 Tbsp. melted butter • 1 cup parmesan • ½ teaspoon fresh cracked black pepper • 1 Tbsp. minced garlic (or garlic powder) • 1 teaspoon salt • 1 Tbsp. Italian seasoning • 4 strips of bacon (optional) • 1 Tbsp. fresh parsley, chopped for garnish (or chives) Preheat oven to 400. Line a baking sheet with parchment paper. Prep sweet potatoes by first cutting off the ends and slicing in rounds with a mandolin slicer or a sharp knife. In a small bowl, combine parmesan, garlic, salt, pepper, and Italian seasoning. Arrange sweet potato slices on the baking sheet, slightly overlapping. Brush with melted butter and sprinkle the parmesan mixture over. Roast sweet potatoes at 400 for 25 minutes. In the meantime, cook bacon on the stove until crispy, drain from fat, and then cut into small bits. This step is optional. Remove roasted sweet potatoes from the oven, sprinkle with bacon bits, and fresh chopped parsley or chives. Serve the roasted sweet potatoes immediately with a delicious grilled meat, or on its own, enjoy! Apple Cranberry Walnut Salad • 6 cups salad • 1 red apple • 1 green apple • 1 cup walnuts - roughly chopped • 4-6 bacon strips - cooked and chopped (optional) • ⅓ cup crumbled feta cheese • ⅓ cup dried cranberries Dressing • 1 cup apple juice • 4 tablespoons apple cider vinegar (or white vinegar) • 2 tablespoons honey • ½ teaspoon salt • ¼ teaspoon black pepper • ¼ cup oil • candied walnuts (optional) • 1 cup walnut halves • 1 Tbsp. butter • ¼ cup sugar • ¼ teaspoon salt • ¼ teaspoon ground cinnamon Core and chop apples (thin slices or 1 inch chunks). Toss lettuce, apples, walnuts, feta, bacon (if using) and cranberries together in a large bowl. Whisk together all dressing ingredients or combine in a jar and shake vigorously. Toss with salad immediately before serving. Enjoy! Sheet Pan Roasted Vegetables • 8 zucchini, peeled and chopped • 1 eggplant, peeled and diced • 8 carrots, diced • 16 cherry tomatoes • 2 red onions, sliced • 1 red bell pepper, sliced • 1 yellow bell pepper, sliced • ½ cup olive oil • 1 tsp. dried rosemary • 1 tsp. dried thyme • 2 bay leaves, crushed • 1 tsp. dried oregano • 2 cloves garlic, minced • 2 Tbsp. fresh lemon juice • 1 tsp. grated lemon zest • Salt and pepper to taste In a large bowl mix zucchini, eggplant, carrots, tomatoes, onions and peppers with oil, rosemary, thyme, bay leaves, oregano, garlic, lemon juice, lemon zest, salt and pepper. Cover and chill for at least 2 hours, and preferably overnight. Preheat oven to 400. On a large pan, roast the vegetables, uncovered, for 20 minutes, or until the tomatoes have split and the edges of some of the vegetables are starting to crisp. Remove from oven and stir before returning to the oven for another 20 minutes. Reduce heat to 200 and continue cooking until vegetables are tender, turning every 20 minutes. The Best Mashed Potatoes • 5 lbs. Yukon gold potatoes • 2 cups parmesan cheese • 1½ cups cream cheese • 1 cup chopped fresh chives • ½ cup butter • ½ medium head garlic, peeled and minced • 1 pinch of salt and pepper to taste Peel and quarter potatoes and place in a large pot. Cover with salted water and bring to a boil. Cook until tender but still firm, about 15 minutes. Drain and return potatoes to the pot over low heat to dry for 1 to 2 minutes. Add parmesan cheese, cream cheese, chives, butter, garlic, salt and pepper. Use a potato masher to mash until smooth and serve. Easiest Eggplant • ½ cup seasoned breadcrumbs • 1 medium eggplant, peeled and sliced into ½ inch rounds • 4 Tbsp. mayonnaise, or as needed Preheat oven to 350. Line a baking sheet with aluminum foil. Place breadcrumbs in a small shallow dish. Coat eggplant slices on both sides with mayonnaise, then press into breadcrumbs to coat. Place on the baking sheet. Bake until bottoms are golden brown, about 20 minutes. Flip slices over and continue baking until brown on the other side, 20 to 25 minutes. Hometown RANKIN • 89
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V1010 1123 A Humble Hero Among Us t
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COMPLETE BANKING SOLUTIONS SIMPLIFY
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SCAN THE QR CODE TO SCHEDULE ONLINE
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Nancy & George Stallings Camille An
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Meet our newest physician Dr. Ellio
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For seven weeks, Renasant Bank and
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Help a child While you shop. Friend
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