Karon Lundy and Patsy Davis
Karon Lundy and Patsy Davis
While the school may no longer be filled with the sounds of children, former Dixon School teachers and students still gather every year to reminisce about their days at Dixon.

On May 18, the Neshoba County Fairgrounds will be filled with those Dixon sounds again, as the annual picnic begins at 10 a.m.

Patsy Davis and Karon Lundy, originators of the yearly event, share fond memories of their time at Dixon and anticipate each year the opportunity to see former classmates and teachers.

"We enjoy seeing if we can recognize everyone. We have a lot of fun," says Davis.

Smiling, Lundy said, "If you come one time, you'll come back the next year."

Davis and Lundy, first cousins, grew up in the Dixon community and attended Dixon school until the county schools were consolidated. They finished school at Neshoba Central, but still long for their Dixon days.

Mrs. Davis, an avid deer hunter, enjoys spending her time with her husband, as well as reading and shopping. She attends Southside United Methodist Church. Davis is the secretary/treasurer for the Dixon Community School reunion planning committee.

Lundy, who has been attending the Neshoba County Fair since she was a small child, loves attending the races every year. She also enjoys fishing and yard work.

Having never missed a week at the Fair, Lundy still managed to make it to the races the year one of her sons was born just two weeks prior to the opening of Fair week. Spending time with family is important to her. She prepares lunch for her two sons everyday and enjoys getting the family together for meals at the Fair.

All former students, teachers, friends and neighbors are invited to join in for this fun-filled reunion day. Bring your memories and your favorite dish.

Davis and Lundy have shared some of their favorite recipes.



Graham Cracker Cookies

2 sticks of margarine

1/2 cup sugar

1/3 box graham crackers

1 cup pecans

Melt together the first 3 ingredients. Cook one minute and 15 seconds in the microwave. Spread over the crackers. Sprinkle pecans over crackers. Cook at 300 degrees for 12 to 18 minutes.

- Patsy Davis



Hashbrown Casserole

2 pounds hashbrown potatoes

1 cup sour cream

1 stick margarine

1 cup grated cheese

Mix all together and top with cornflake crumbs. Bake at 350 degrees for 45 minutes.

- Patsy Davis



Blueberry Cream Cheese Pie

9 inch Graham cracker crust

8 ounces Philadelphia Cream Cheese bar

1 can condensed milk

1/3 cup lemon juice

1 teaspoon vanilla

Mix the cream cheese with the condensed milk with a mixer. Then add the lemon juice and vanilla. Mix well to thicken. Pour into crust.



Blueberry topping

1 1/2 cups fresh or frozen blueberries

1/4 cup sugar

Heaping tsp. corn starch

Cook berries with sugar over medium/low heat, stirring well. Add a heaping tsp. corn starch to thicken. Mix well and cook about 5 min.

Pour over top of cream cheese mixture and chill for a few hours.

- Karon Lundy



Pepper Steak

1 pound round steak

1 teaspoon salt

1/2 cup sliced celery (optional)

1/4 cup oil

1/4 cup chopped onion

1 clove garlic

1 green pepper chopped

1 cup beef bouillon

1 tablespoon corn starch

1/4 cup water

2 teaspoons soy sauce

Cut steak in bite sized pieces. Mix oil, salt and pepper and heat in skillet. Add steak and cook until brown. Add celery, onion, garlic, green pepper and bouillon. Cover and cook until veggies are crisp (about 10 minutes). Add hot water if necessary. Blend cornstarch in cold water and soy sauce. Add to meat mixture. Cook until it thickens (about 5 minutes). Serve over hot rice.

- Karon Lundy



Poppy Seed Chicken

6-8 chicken breasts

8-ounce container sour cream

2 cans cream of chicken soup

1 stack ritz crackers

1 to 1 1/2 stick margarine

3 tablespoons poppy seed

Boil chicken breasts. Cut into bite sized pieces. Put in a 9 x 13 dish. Mix soup and sour cream. Pour over chicken. Crush crackers & poppy seeds sprinkle over soup. Melt margarine and pour over crackers. Bake at 350° for 35 to 40 minutes or until hot and bubbly.

- Karon Lundy



No-Bake-Just-Shake Cracker Mix

1 (1/2 ounce) package ranch dressing mix

1/2 cup vegetable oil

1 tablespoon dried dill

1/2 to 1 teaspoon garlic powder

6 cups Crispix cereal

10-ounce package oyster crackers

16-ounce jar roasted peanuts

6.5 -ounce small pretzels

In a small bowl, combine ranch dressing mix, oil, dill and garlic powder. Mix well.

In large bowl, combine oyster crackers, cheese crackers and pretzels. Pour oil mixture over crackers and toss well until coated. Cover.

Toss mixture every 30 minutes for 2 hours. Store in air-tight container.

- Karon Lundy



Chocolate chip

cookie dough

cupcakes

1 1/2 cups all-purpose flour

1/4 teaspoon baking soda

1/4 teaspoon sea salt

1/2 cup butter, softened

1/4 cup white sugar

1/2 cup brown sugar

1 egg

2 teaspoons vanilla extract

1 cup miniature semisweet chocolate chips

1 (18.25 ounce) box yellow cake mix

1 1/3 cups water

1/3 cup canola oil

3 eggs

Whisk together the flour, baking soda, and sea salt; set aside. Beat the butter, white sugar, and brown sugar with an electric mixer in a large bowl until smooth. Add 1 egg and the vanilla extract and beat until smooth. Mix in the flour mixture until just incorporated.

Fold in the chocolate chips; mixing just enough to evenly combine. Form the dough into tablespoon-sized balls; place onto a baking sheet, and freeze until solid, about 2 hours.

Preheat oven to 350 degrees.

Beat 3 eggs bowl mixer to break up. Add the cake mix, water, and canola oil. Spoon into the prepared cupcake liners, filling each 2/3 full.

Place a frozen cookie dough ball on the top center of each cupcake.

Bake oven until a toothpick inserted into the cake portion of the cupcake (not the cookie dough ball) comes clean, about 20 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

Ice cupcakes with your favorite icing and enjoy.

- Karon Lundy

Crescent Roll Chicken popovers

2 (8 oz.) cans crescent rolls

1 box Uncle Ben's Wild Rice

1 cup shredded cheese

1 block cream cheese

3 chicken breasts cooked & chopped

1 can English peas

1/2 cup green onions chopped

Saute chicken until done. Cook rice according to directions. Add chicken, cheeses, onions, and peas to cooked rice. Stir until well mixed.

Open crescent rolls using 2 triangles to make a rectangle. Pinch seam shut. Place 3/4 cup chicken mixture in center of rectangle.

Bring corners together up around chicken mixture and seal. Bake at 350 degrees for 20 minutes or longer.

- Karon Lundy