(Back row) Brock Martin, Chuck Martin, and Brock Mosley (Middle) Kayla Martin, Tammy Martin, and Leslie Mosley (Front) Brooks Martin and Millie James Mosley
(Back row) Brock Martin, Chuck Martin, and Brock Mosley (Middle) Kayla Martin, Tammy Martin, and Leslie Mosley (Front) Brooks Martin and Millie James Mosley
Tammy Martin loves to cook, especially when she gets to show out for her family at the Neshoba County Fair, like she did last week.

Martin is a class of 1982 graduate of Neshoba Central High School. She graduated from Meridian Community College in 1985 with a degree in radiologic technology. She has worked at Rush Health Systems in Meridian for the last 34 years. In 2016, she was promoted to Director of Operations for Rush Medical Group.

“I love helping people, that’s why I’m in healthcare.” Martin explained. “It’s just real near and dear to my heart.”

Tammy’s story takes “life comes at you fast” to a new level — she graduated from college, got married and went to work for Rush all within a two-week period. She and her husband Chuck Martin have been together now 34 years. Chuck has worked as an Installation Training Officer at at the Naval Air Station in Meridian for 37 years. They currently reside in Collinsville, roughly 25 miles southeast of Philadelphia.

The Martins have two kids - Brock Martin, 32, and Leslie Mosley, 27. Brock and his wife, Kayla are both CRNA’s at the Memorial Hospital at Gulfport. Leslie is a teacher at Northeast Elementary in Meridian and her husband, who is also named Brock, is a Bassmaster Elite Series Angler. The couple has 2 grandchildren - 8-month-old Millie James Mosley and 3-month-old Brooks Martin. The Martins also have 5 nieces and 2 nephews. 

It's easy to see how crowded the dinner table can be, especially when they all gather annually at the Fairgrounds for the last week of July. 

Her parents – the late James and Beauthon Williamson- built the family cabin just before the 1973 Neshoba County Fair. After her parents died in 1988, the cabin was left to her and her two older sisters, Janice and Vickie. And other than some subtle remodeling, it’s the same cabin that it was when it was built 46 years ago.

“I really just like the family time,” Martin said. “We’re really big on our family being together and of course, we like to center that around a meal.”

While Tammy learned most of her culinary skills from her mother and husband, she is not the only one who cooks.

During the Fair, Tammy’s family continuously grill food on the back porch and talk for hours on end. They satisfy their appetites with huge meals and satiate their curiosity with adventurous stories from the day. They even exchange food with surrounding neighbors and indulge each other about what’s new in their lives.

“You can’t explain it to people who haven’t grown up in it or been there,” Martin said. “I’ll catch myself sometimes at work trying to explain the Neshoba County Fair and everybody’s like ‘The what?’ It’s just that special time of getting to see everybody that you don’t normally get to see.”

Dried Beef Cheeseball

2 8oz packages cream cheese softened

3-4 green onions chopped

1 tsp Accent

2 jars  Armour dried beef grated

Mix cream cheese, accent, onions and 1/2 of the dried beef. Form into ball and coat with remainder of the dried beef. Chill until ready to serve. 

Chocolate Trifle

1 large Cool Whip

1 large package instant chocolate pudding mix

1 family size brownie mix

3 Butterfinger bars or 3 Heath bars (crushed)

Mix pudding as directed and chill.  Prepare brownie mix to package directions and cool completely. Crumble brownies when cool. In a trifle bowl or glass serving dish, place half of the brownies, half of the pudding mixture, and half of the Cool Whip. Top with half of the crushed candy bars. Repeat layers. Refrigerate 8 hours before serving.

Julie’s Breakfast Casserole 

1 32 ounce package frozen hash browns

1 can cream of chicken soup

1 package of white gravy mix

8 ounces sour cream

1 16 ounce packaged shredded cheddar cheese

1 package chopped Smithfield ham or 16 ounce package sausage browned

Preheat oven to 350 degrees. Mix white gravy mix as directed. Combine hash browns, cream of chicken soup, white gravy, sour cream, 3/4 shredded cheddar cheese and your choice of ham or sausage. Salt and pepper to taste. Top with remainder of cheese. Bake for 1 hour. 

Sopapilla Blueberry Cheesecake Bars

2 16 ounces Crescent rolls

16 ounces cream cheese

1/2 cup sugar

1 tsp vanilla extract

1 cup fresh blueberries

2 tablespoons butter melted

2 tablespoons sugar and 2 tablespoons light brown sugar mix together

Preheat oven to 375 degrees and spray 9x13 baking dish. Unroll 1 can Crescent roll and place in bottom of baking dish, seal the perforations. Mix softened cream cheese, sugar and vanilla until well combined and spread on dough. Scatter fresh blueberries onto cream cheese. Unroll second can of Crescent rolls and lay over filling. Brush with melted butter and sprinkle with sugar mixture. Bake for 25-30 minutes or until the top is golden brown. Cool before serving.