Front row, from left,  Thomas Tinsley, Edna "Granny" Tinsley and John Tinsley. Second row, Tracy L. Tinsley, Jo Ann Tinsley-Rounsaville and Carly B. Rounsaville. Third row, Mike Tinsley, Rex Rounsaville and Tyler Rounsaville. At top, Billy Tinsley.
Front row, from left, Thomas Tinsley, Edna "Granny" Tinsley and John Tinsley. Second row, Tracy L. Tinsley, Jo Ann Tinsley-Rounsaville and Carly B. Rounsaville. Third row, Mike Tinsley, Rex Rounsaville and Tyler Rounsaville. At top, Billy Tinsley.
Jo Ann Tinsley Rounsaville likes to think of her family's cabin as the "Eyes and Ears" of the front gate.

After 50 years of attending, she's seen many people flow through the front gate of the Fairground, some familiar faces while others are first timers.

However, with the cabin's location it is easy to see how this family Cabin 108, better known as Plez-zure Palace, is the perfect place to sit back and observe.

Plez-zure Palace is painted swimming pool blue on the outside and this year sister-in-law Tracy and her family have painted the inside to spruce it up.

"We like to tell people our cabin is Plez-zure Palace number 108 by the main gate, just as you come into the Fair," Jo Ann said.

Plez-zure Palace, named after Jo Ann's father Plez Tinsley, sleeps approximately 30 people each year.

But the best feature of the bright blue palace is its location, which allows its inhabitants a first look at anyone and everyone who enters the main gate of the Fair.

"I usually sit out on the front porch with my best friend Beverly Lillis and we're able to watch people come in and then go out late at night because the fence is right at the main gate of our cabin," Jo Ann said. "We're able to see everything so it's an entertainment in itself just being right there.

The residents of Plez-zure Palace are known as the eyes and ears of the front gate.

Among the entertaining things they have witnessed are first time Fairgoers who show up in white clothes and high heels.

"When it rains they come out in red clothes and they go walking out with mud between their toes," Jo Ann said.

While hanging out on the front porch with her best friend Beverly is her favorite Fair past time, Jo Ann also admitted that while location has its benefits, occupying the family cabin for eight days just wouldn't be the same without, well, family.

Other members of her immediate family are her husband, Rex; son Tyler Rounsaville and his wife, Carly; son Capt. Wes Rounsaville and wife, Katie, and their children, Olivia and Cooper.

There are many more family members and friends.

Jo Ann admits that she's excited to see that her growing family gets to enjoy the same benefits as she did growing up at the Fair.

"I think one of the best things is to have the opportunity for our children to grow up together at the Fair," she said. "Water balloon fights as teenagers were always a highlight for all of the kids at the Fair and it was probably one of my highlights as well. It's fun to sit out there and watch them play on a hot day with all of their cousins and family members."

Plez-zure Place also sees lots of friends and other family members dropping by.

"Oftentimes you'll see people who won't come home for the holidays, but they'll come home for the Neshoba County Fair. It's a good time to reconnect with people from kindergarten up."

Jo Ann said attending the Fair has always been a way of life for her and her family growing up, and oftentimes she has trouble putting all of the excitement that comes from it into words.

From the horse races and the flea market, to listening to good music on the front porch with a glass of cold lemonade, Jo Ann said trying to describe the Fair and the huge tie it has to family is almost impossible to do.

You just have to experience the Fair, she said.

"The Fair is a unique experience that you can't explain to people. It's just something you have to come to and see in person. It's all about family, it's all about fun and tradition. If you're from here you get it, but it's always nice to meet those who aren't and see that they've had a blast and plan on coming back next year."

Mealtime always includes an abundance of food at Plez-zure Place.

"We try to do some frozen casseroles a head of time like hash brown casseroles, chicken spaghetti, and then of course we have fresh vegetables we prepare when we're at the Fair," Jo Ann said.

Famous Charlene's Shrimp Casserole

1 can mushroom soup

1 can celery soup

1 can onion soup

1 can Rotel Tomatoes

2 cups minute rice

1/2 stick margarine

1 package frozen shrimp

Mix all together and bake for 30 minutes at 350 degrees. Add 1 cup grated cheese on top.  This can be doubled or tripled and is delicious!

Cheesy Squash Casserole

Slice 2 cups squash and 1 onion. Cook in a small amount of oil and butter until soft.  Add salt and pepper to taste. Put the following ingredients in a large bowl: 1 cup grated cheese, 1/2 cup parmesan cheese, 1/2 cup sour cream.

Add squash and onion. Pour in buttered casserole dish.  Put Ritz crackers on top. Bake at 350 degrees for 30 minutes. This recipe can be doubled or tripled depending on how many people you are feeding.


1 pan Warm-N-Serv Buttery Dinner rolls

1 tablespoon butter, melted

1/4 cup sugar

1 lemon rind, grated

Remove rolls from pan and brush bottom and sides with butter. Place back in pan and brush top with butter. In a bowl combine sugar and lemon rind and sprinkle over top of rolls. Bake at 350 degrees for 15 minutes. Remove from pan and place on cooling rack. (Top with glaze, recipe follows)

Citrus Glaze

1/2 tablespoon butter, melted

3/4 cup powdered sugar

2 tablespoons fresh lemon juice

Combine glaze ingredients and drizzle over rolls while still warm.

jalapeño popper dip

6-8 slices of bacon, diced and cooked crispy

2 8-ounce packages of cream cheese, softened

1 cup mayonnaise

4-6 jalapeño peppers, chopped and deseeded

1 cup cheddar cheese, shredded

1/2 cup Mozzarella cheese, shredded

1/4 cup diced green onion


1 cup crushed Ritz crackers

1/2 cup parmesan cheese

1/2 stick butter, melted

Preheat oven to 350 degrees.

Combine dip ingredients into a medium bowl and stir well.

Transfer to an oven proof dish, the size depending on how thick the dip is. The thicker the dip the longer it may need to warm up. Combine the topping ingredients and sprinkle all over the top of the dip. Bake the dip for 20 to 30 minutes or until bubbly.



3 cups self rising corn meal

2 1/2 cups milk

1/2 cup oil

3 beaten eggs

1 large grated onion

2 tablespoon sugar

1/2 cup chopped jalapeño, canned or fresh

1 cup grated cheese

1/2 pound bacon, cooked

1/4 cup pimentos, chopped

1 clove garlic, chopped

1 can cream style corn

Mix well and cook in black skillet or mini muffin tins on 350 degree for about 35 minutes.