Leigh Ann Rush
Leigh Ann Rush
Having attended the Fair for 43 years, Neshoba resident Leigh Ann Rush can't even fathom what life would be like without it.

Preparing the three-story Chaney Cabin on Founder's Square a week before the festivities begin each year is just a way of life her and her family.

Leigh Ann said being on the Founders Square is the best.

The current cabin was built in 1996.

"We probably fit 20 to a floor and it's three stories," Leigh Ann said.

"To me, the square is the best place to be."

The family gets the cabin ready the week before the Fair starts.

"We get the sheets washed, cabin cleaned and get ready to go and everybody helps," she said.

Her son, Tripp spends most of his time at the midway, however, this year he'll have a birthday to celebrate during the Fair.

"Tripp will be 11 on the Wednesday of the Fair," Leigh Ann said. "What he enjoys doing right now is just spending all of his time and all of our money at the midway. But he has to check in every two hours.

"One thing that we always enjoyed doing was going to the local talent show on Wednesday and watching all of the local kids showing off their talent and hopefully, my son is going to be in the talent show this year."

Leigh Ann always looks for good artwork and unique birdhouses at the flea market, but not before stopping by her favorite lemonade stand for a cold drink and deliciously golden corndog.

"There are just different vendors everywhere selling everything from clothes to paintings," she said. "I try to buy something every year, especially a painting. There's always someone there with a bird house and I like to get one of those every year too," she said.

While Leigh Ann can't take off a full week from work to play at the Fair she does make sure to get in at least one or two full days of fun with friends and family.

While some family members live only minutes away, she said often times the only time they visit with one another is during the Fair.

"It's all about family," she said and for Leigh Ann that's what makes 43 years attending the Fair so unique.

"I have family members that live in Neshoba County that I don't ever see except when I'm at the Neshoba County Fair. To me, what is special about the Fair is getting to see others that you don't get to see on a regular basis and it's really nice having something that guarantees spending quality time with your loved ones."


3 eggs

8 ounces cream cheese, softened

1 stick of butter, softened

1 yellow cake mix

1 cup of blueberries

Mix all ingredients together and pour into a greased, lightly floured bundt cake pan. Bake at 350 degrees for 45 minutes.


Angel food cake

8 ounces cream cheese

12 ounces Cool Whip

1/4 cup of sugar

1 teaspoon vanilla flavoring

Frozen strawberries in heavy syrup

Cut angel food cake in half and dice into little pieces. Mix together cream cheese, sugar and flavoring. Cream cheese does better if it's at room temp. Gently fold in cool whip with a spoon. I place angel food cake in bottom of trifle dish and put cool whip mixture and strawberries on and continue to layer with angel food cake and mixture. It's an easy, delicious and pretty dish!!!


14-ounces sweetened condensed milk

1 can thawed lemonade concentrate

8-ounce carton Cool Whip, thawed

Yellow food coloring, optional

1 graham cracker crust (9 inches)

In a large bowl, fold in cool whip, condensed milk, lemonade and food coloring if desired. Pour into crust. Cover and refrigerate until set.


8 ounces uncooked spiral pasta

1 pound Italian sausage

4 cups spaghetti sauce

1 cup grated parmesan cheese

3 ounces sliced pepperoni

8 ounces shredded mozzarella cheese

Preheat oven to 350 degrees. Cook pasta according to package directions and drain. Return pasta to pot. Meanwhile, in a skillet over medium heat, cook sausage and drain. Add sausage and spaghetti sauce to the pasta and stir to combine. Stir in parmesan cheese and half of the pepperoni slices. Spread pasta mixture into a lightly greased 9 x 13 inch pan. Top with mozzarella cheese. Arrange remaining half of pepperoni slices over top and bake for 20 minutes until cheese is bubbly.


1 pound of sausage

1 package of crescent rolls

1 cup of cheddar cheese, shredded

5 eggs

1/4 cup of milk

1 tablespoon (or less) of oregano or rosemary

1/2 teaspoon of salt

1/4 teaspoon of pepper

Preheat over to 400 degrees. Cook sausage at medium heat; break up sausage as it is cooked. Unroll crescent rolls and placed them in the bottom of a 9 x 13 pan, pressing the seams together to make one sheet of dough and spread sausage over dough. Spread the cheese on top of the sausage. In a medium bowl, whisk eggs with milk, oregano or rosemary, salt and pepper. Pour the egg mixture over the top to the casserole. Bake at 400 degrees for 15-20 minutes until the crust is gold and eggs are set.


1 pound of lean ground beef

15.5-ounce can Sloppy Joe Sauce

2 12-ounce can Pillsbury refrigerated Big and Buttery Crescent Dinner Rolls

2 cups shredded Cheddar Cheese

1 tablespoon of sesame seed

Heat oven to 350 degrees. Cook beef over medium heat and drain. Stir in Sloppy Joe sauce; heat to boiling, stirring occasionally. Unroll 1 can of dough, place in increased 13 x 9 glass baking dish. Press in bottom and 1/2 inch up sides of dish. Spread beef mixture over dough; sprinkle with cheese. Unroll the second can of dough; place over cheese and sprinkle with sesame seed. Bake 30 to 35 minutes or until mixture is bubbly and dough is golden brown. Cut into squares to serve.


1 pound of ground sausage

3 cups of Bisquick

4 cups of grated sharp cheddar

1/8 tablespoon of pepper

Preheat over to 375 degrees. Spray baking sheet with vegetable oil cooking spray. Combined all ingredients in a large bowl. Mix well. Form 1 inch balls, squeezing mixture so it holds together, then rolling them in your hands to form balls. Place balls on baking sheet and bake for 18 - 20 minutes or until golden brown.


20-ounce Dole Crushed Pineapple in juice, untrained

1 package (3.4 ounces Jello Vanilla Flavor Instant Pudding

1 small Cool Whip, thawed

10-ounce round Angel food cake, cut into 3 layers

10 small fresh strawberries

Mix pineapple and dry pudding mix. Gently stir in Cool Whip. Stack cake layers on a plate, spreading pudding mixture between each layer of the cake. Refrigerate for 1 hour. Top with fresh strawberries.