SWEET AND SPICY BOURBON CASHEWS Southern Treats for Your Holiday Feast Prepare and share these festive recipes with friends and family this holiday season. photographed by ASHLEY CUOCO Becky Ellis is a freelance writer specializing in champagne and food. Her motto is "Don't wait to celebrate! Pop the cork now!" She loves to share tips for entertaining with bubbly. Find her creative recipes and champagne tasting notes on her blog bubblybee.net and Instagram at bubblybeeboop. 12 NOVEMBER/DECEMBER 2019 D URING THE HUSTLE and bustle of the holidays there is always one thing we can count on: People want to eat good food and plenty of it! We southern cooks are always prepared with creative recipes that impress our guests. How do we do it? We share our recipes that are full of sugar, spice and everything nice! Here are some of my favorite holiday recipes that I am so happy to share with you: I serve this green bean recipe at every holiday gathering and always get requests for the recipe. Parmesan Prosciutto Green Beans 8-10 servings 11/2 pounds fresh green beans 3 ounces prosciutto (I use the packaged Boar's Head brand. Deli-sliced prosciutto may not fry very well) 4 tablespoons vegetable oil 1 cup shaved Parmesan 1/2 cup Panko bread crumbs 1/2 stick butter, cut into small pats Preheat oven to 350 degrees Fahrenheit. Wash green beans and remove stems. Place in large pot of boiling water (no need to add salt since this recipe has lots of salty ingredients). Cook beans until they are just tender. Drain and set aside. Place oil in a frying pan and place over medium-high heat. When oil is hot, place prosciutto slices in the pan and fry, turning once, until prosciutto is crispy. Remove slices from pan and place on a plate lined with paper towels. In a bowl, combine parmesan and panko bread crumbs. Place green beans in a baking dish and sprinkle with panko bread crumb mixture, toss to combine. Dot the green beans with the butter pats. Crumble the prosciutto and sprinkle it over the green beans. Place green beans in oven and bake for 30 minutes. TheRoanoker.comhttp://www.TheRoanoker.com