Sherrie Adcock
Sherrie Adcock
As cliche as it sounds, the Fair is truly all about having a good time, and that's basically Sherrie Adcock's life motto.

Her personality is bold and bright, just like the endless rows of rainbow Fair cabins, and no matter who she is with or where she is, Adcock will have loads of fun. It's just who she is.

"I don't mind saying anything. I always tell the truth," she said with a smile, and sometimes her honesty is mistaken.

However, anyone can tell that her words come from a place of love and kindness, and she spreads her unending positivity through her career in teaching.

For 28 years, Adcock taught in the Neshoba Central School District, and 26 of those years she spent teaching in the home-bound program.

In the program, teachers travel to students' homes when students are incapable of coming to school whether it is due to pregnancy, terminal illness, or any other situation.

"I found a lot of self-satisfaction in the job because going in people's homes is a lot more personal. You're really making an impact in this child's life, and you get to see where they come from and what their home environment is like, which is an important factor in the child's upbringing and personality," Adcock said.

Due to the nature of the job, it can be highly traumatic at times. For example, Adcock had nine students pass away through the course of her career. The losses hurt her deeply.

"The job became so stressful for me," she said. "It was just emotionally draining towards the end. You don't really go home and forget about work. It was a full-time, very involved deal,"

The stress of the job, she thinks, contributed to her two heart attacks.

"I had my first heart attack when I was 32. I have a defibrillator now and have had several stints, but it doesn't slow me down. I don't let my health get in my way of living, and my health has definitely improved over the past few years," she said. "I just think that I would get so involved in the job and in the moment and take on other people's problems and it put a lot of extra stress on my body."

One of her favorite things about the job, though, was the impact she had on that student.

"I've met so many good friends that became like family from home-bound," she said. " I'd like to think that my students can look back years from now and think of something I did to encourage them," she said.

Adcock grew to be very close to her last student's family, spending time with and getting to the know the mother of the student, and after the student passed away, Adcock decided it was time for a change.

Now, she teaches at Bogue Chitto Elementary School and has been there since 2008.

"I love it all: the principal, the teachers, the kids, just everything," she said. " I grew up in that area so it was just like going back home. At Bogue Chitto, I teach developmentally delayed kids, ages K-3."

She couldn't imagine doing anything else for a living. Her love of teaching and her students are obvious in the fondness of her words and description of memories.

She shares equally wonderful memories of the Fair. Her father, Herman Kirkland, helped build several Fair cabins. The long-time Fair-goer loves to spend time with her friends and family. She says now that she's older, she just likes to relax and visit with everyone at the Fair, but she still keeps a teenager's sleeping habits during the week.

"I'm one of those who likes to stay up late and sleep in all day," Adcock laughingly explained.

Her idea of Fair food is simple, fast and delicious.

"My favorite things to cook have always been easy, quick and tasty. I make a lot of meats on the smoker and casseroles," she said.

The Fair holds many attractions for her including seeing family and friends, but the greatest of these is going to the flea market because she loves to shop.

Her husband, Randy, and her son, Jared, both help at the harness races during the week and look forward to her meals at their camper at the end of the day. The family used to stay in friends' and relatives' cabins for years but now stay in a camper for more privacy.

She goes home during the week to check on her cat, turtle and six dogs, who she all affectionately describes as her "babies."

"I try to make others happy. Making others smile is my goal in life," she said.

And her many friends can attest to her success. Adcock is the embodiment of the Fair, with her fun personality and 21-year-old heart, and she is looking forward to making more memories at this year's Fair.



LEMON PULL-APARTS

1 pan Rhodes Warm-N-Serv Buttery Dinner Rolls, thawed

1 tablespoon butter, melted

1/4 cup sugar

1 lemon peel, grated

Glaze:

1/2 tablespoon butter, melted

3/4 cup powdered sugar

2 tablespoons fresh lemon juice

Remove rolls form 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. Combine glaze ingredients and drizzle over rolls while still warm.



SOUTHERN SUNDROP CAKE

1 box yellow cake mix

3 eggs

3/4 cup oil

10 ounces Sundrop (or any citrus-flavored soda)

Glaze:

3 ounces Sundrop

1 teaspoon vanilla extract

1 cup confectioner's sugar

Preheat over to 350 degrees. Mix box of cake mix, oil, Sundrop and eggs until all of the mix is wet. Spray a Bundt cake pan. Pour in mix and bake for 45 to 50 minutes. Beat together all glaze ingredients and pour over cake after removing and cooling.



PEACH DUMPLINGS

2 whole large peaches

2-8 ounce cans crescent rolls

2 stick butter

1-1/2 cup sugar

1 teaspoon vanilla

Cinnamon, to taste

1-1/2 cups orange juice

Peel and put peaches Cut both peaches into 8 slices. Roll each peach slice in a crescent roll. Place in a 9x13 buttered pan. Melt butter, then add sugar and barely stir. Add vanilla, stir, and poor entire mixture over peaches. Pour orange juice around the edges of the pan. Sprinkle with cinnamon and bake at 350 degrees for 40 minutes. Serve with ice cream, and spoon some of the the sweet sauces from the pan over the top.



MISSISSIPPI ROAST

5 pepperoncini peppers

3 pound chuck roast

1 packet Hidden Valley ranch mix

1 packet McCormick Au Jus mix

1 stick butter

Put chuck roast in crock pot, sprinkle with ranch mix and add Au Jus mix, butter and peppers. Do not add water. Cook on low for seven to eight hours.



ELVIS PRESLEY'S

FAVORITE WHIPPING CREAM POUND CAKE

3 cups sugar

1/2 pound butter

7 eggs

3 cups cake flour, sifted twice

1 cup whipping cream (heavy cream)

2 teaspoons vanilla extract

Butter and flour a 10-inch tube or Bundt pan. Thoroughly cream together sugar and butter. Add eggs one at a time, beating well after each addition. Mix in half the flour, then the whipping cream, then the other half of the flour. Add vanilla. Pour into prepared pan and set in cold oven and turn heat to 350 degrees. Bake one hour to 70 minutes until a sharp knife inserted intake turns out clean. Cool in pan for five minutes and remove from pan and cool thoroughly. Wrapped well, this cake will keep for several days. Though the original recipe does not suggest this, for something different, add a teaspoon or two of orange of lemon extract for a lemon or orange pound cake.