Fieber family looking forward to holidays

Randa Fieber and her family are getting ready to celebrate Thanksgiving Thursday. Fieber and her husband Scott have two big Thanksgiving dinners with his family and Fieber’s family. The Fiebers are looking forward to seeing their family members over Thanksgiving and being able to enjoy the fellowship of great food and spending time together. 

Fieber graduated from Neshoba Central in 2014. She is now working at Neshoba General in the business department where she has been with them for two years. At Neshoba General, Fieber works as a Medicare insurance biller. Her husband Scott has been with Citizen Bank in Philadelphia for 6-years as a credit analyst. Fieber has three children with Scott. Her daughter Kennedy is four years old. Her son Hunter is 1, and her stepson Breland is five. Fieber and husband Scott have been married for two years. 

Fieber's hobbies include spending time with her family, playing with her children, and riding horses. Fieber is passionate about her family, which is everything to her. Her family also enjoys going to church and worshiping with their church family. Fieber likes to do things with her children, enjoys taking them to see the rodeo, watching them practice on their horses, and anything they do outside.

Her children love it when she cooks fried chicken and homemade biscuits. Fieber’s cooking influences are her mother, Krystal Irons, and her grandmother Louise Irons. Fieber loves trying new recipes in the kitchen. She also enjoys cooking as a way of entertaining people. Whenever she is looking for new recipes to try, she sometimes will get ideas from Facebook or find new recipes on Pinterest. 

“I hardly ever go by a certain recipe,” Fieber said. 

Fieber grew up in Philadelphia and always would watch her grandmother cook in the kitchen, which is how she learned to cook. Fieber’s grandmother gave her a whole cookbook of recipes that she also follows from time to time. 

Fieber is looking forward to eating Thanksgiving food. Some of her recipes are her favorite things to eat, and she is ready to eat these foods Thursday with her family and her children. She hopes everyone has a great and safe Thanksgiving.  

CREAM CHEESE CORN CASSEROLE 

1-8 oz package of cream cheese 

4 tablespoon butter 

1/3 cup milk 

1/2 teaspoon salt 

Ground black pepper- to taste 

1-8 oz bag of sweet corn 

1 cup shredded sharp cheddar cheese 

Preheat oven to 350 degrees. In a medium pot over low heat, melt cream cheese and butter. Stir in milk until mixture is smooth and creamy. Stir in salt and corn. Pour corn mixture into 2-quart casserole dish, sprinkle with cheese and bake for 20 minutes or until golden brown and bubbly. 

GREEN BEAN 

CASSEROLE

3 tablespoons of butter 

2 tablespoons all-purpose flour 

1 teaspoon salt 

1/4 cup onion-diced 

1 cup sour cream 

3 (15 oz) cans green beans

2 cups shredded cheddar cheese

24 ritz cracker 

Preheat oven to 350 degrees. Combine 2 tablespoons of butter and 2 tablespoons of flour and cook gently. Remove from heat and stir in salt, onions, sour cream. Stir in beans. Place bean mixture in 2-quart shallow casserole dish. In a small bowl, toss together remaining butter and crumbled crackers. Top beans with cheese and follow with crackers. Bake for 30 minutes or until cheese is bubbly. 

PECAN PIE

1 pie shell 

2/3 sugar 

2/3 cup blackburn syrup 

2/3 cup margarine-melted 

1 tablespoon vanilla 

1 cup pecans 

3 eggs 

Preheat oven to 300 degrees. Mix syrup, eggs, vanilla, sugar and butter together. Stir in pecans. Pour into pie shell and bake for 1 hour.