Front, from left, are Addison Hedgepeth, Trace Parsons, Jaci Willis, Aiden Pettit, Creed Fulton and Ellie Copeland; middle, from left, are Grayson Fulton, Maggie Lee Griffis, Christian Collins, Piper Fulton, Suzanna Horn and Bailey Cook; and back, from left, are Cambre Willis, Blake Cumberland, Kaleb Cumberland, Dixie Jackson and Memorie Charlton.
Front, from left, are Addison Hedgepeth, Trace Parsons, Jaci Willis, Aiden Pettit, Creed Fulton and Ellie Copeland; middle, from left, are Grayson Fulton, Maggie Lee Griffis, Christian Collins, Piper Fulton, Suzanna Horn and Bailey Cook; and back, from left, are Cambre Willis, Blake Cumberland, Kaleb Cumberland, Dixie Jackson and Memorie Charlton.
The Parent-Teacher Organiza-tions at Neshoba Central elementary, middle and high schools are joining together to host a school wide community fall festival on Saturday, Nov. 3.

The festival will be from 5 p.m. to 8 p.m. on the high school football field. 

Students and their families as well as the general public are invited to attend.

The fall festival will include food, games, jumpers, prizes and fun for the whole family. 

"We would love to invite the whole community to come out and support this event," said Kristi McCown, vice president/treasurer of high school PTO. "Most proceeds will go to the three schools' PTO groups and be used to make improvements to our school."

The PTO is for parents, teachers, and administrators of Neshoba Central to work together to help make the school great, she said.

Some of the clubs and sports teams at Neshoba Central will have booths at the festival with food and games. The proceeds from those booths will go to their organizations.

The cost of admission to the festival is $1 and each activity will be priced separately.

Any parent or Neshoba Central employee wishing to volunteer to help at this event or for more information please contact Tina Lepard, chairperson, at 601-917-0875.

At the end of the night, the PTO will crown the elementary and middle school overall King and Queen. 

The kindergarten through eighth grades each elected a king and queen of their grade who have been in a competition to raise the most funds for the school.

King and Queen winners will receive a crown for the girls and medal for the boys.

Students have shared the favorite recipes.

Buffalo Chicken Dip

2 boiled/shredded chicken breasts

2 8-ounce package cream cheese

1 cup Ranch dressing

1 1/2 cup shredded cheese

3/4 cup hot sauce

Mix all ingredients in croc pot. Cook on high for 30-40 minutes or until cheese is melted. Serve with crackers or celery. - Dixie Jackson, 7th Grade Queen

Homemade Lasagna

1 to 2 pound ground beef

1/2 teaspoon garlic powder

1 1/2 teaspoon seasoned salt

2 teaspoon pepper

1 big can tomato sauce

2 big cans crushed tomatoes

1 package spaghetti sauce (thick and zesty)

1 box lasagna noodles

1 bag shredded Mozzarella cheese

1 bag shredded Velveeta cheese

1 bag shredded cheddar cheese

1 large carton small curd cottage cheese

Brown ground beef and drain. Add garlic powder, seasoned salt and pepper; simmer about 10 minutes. Add spaghetti sauce, tomato sauce and tomatoes. Stir; cover and simmer about 15 minutes or until tomatoes are smashed. Boil lasagna noodles in saltwater, mix Mozzarella cheese, Velveeta cheese and Cottage cheese together, place layer of Lasagna noodles in ungreased casserole dish; put a layer of meat sauce, then add a layer of cheese. Repeat this until dish is full with a layer of cheese on very top. Bake at 375 until cheese melts and bubbles. - Kaleb Cumberland 7th Grade King

Taco Soup

1 pound ground hamburger meat

1 can whole kernel corn

1 can of diced or petite tomatoes

1 can of tomato sauce

taco seasoning



Brown hamburger meat and drain grease. Add tomatoes and tomato sauce. Drain corn juice and add it. Add taco seasoning, also salt and pepper for taste. Let it simmer on low for about 10-15 minutes. Add grated cheese if you like it. Serve with cornbread or crackers if you like it. Ready to eat. - Blake Cumberland, 6th Grade King

Breakfast Casserole

8-ounce cream cheese

1 pound sausage

2 cans crescent rolls

Brown and drain sausage. Melt cream cheese into sausage. Place one can of rolls in bottom of a 9x13 inch dish. Layer sausage mixture. Top wit crescent rolls. Bake at 400 degrees until rolls are brown. - Cambre Willis, 6th Grade Queen

Sweet and Spicy

Pork Loins

2 small pork loins

1 small jar of spicy brown mustard

1/2 box light brown sugar

Cavender's Greek seasoning

Sprinkle pork with Greek Seasoning. Mix mustard and brown sugar together and pour over pork. Cover and bake 2 hours at 350 degrees. - Jaci Willis, 1st Grade Queen

Nut Roll

1 can of sweetened condensed milk

1 quart of chopped pecans

1 pound marshmallows

1 pound of candied cherries, chopped

1 box of raisins

1 box of graham crackers, crushed

1 stick of butter

Divide crushed crackers in half. Melt 1/2 pound of marshmallows with 1/2 of the stick of butter. Then melt the remaining butter and marshmallow together. Mix all ingredients with 1/2 of the crushed graham crackers. Then spread the remaining crackers onto the four sheets of graham crackers. On the four sheets of waxed paper divide the ingredients into four equal parts. Roll each equal part into a roll or log over the graham crackers. After you have rolled each part wrap them in the waxed paper and cover each roll onto aluminum foil paper and then refrigerate. May freeze or put in the refrigerator for several days. It is better if frozen and left alone for one month. - Memorie Charlton, 8th Grade Queen

Pepper Steak

1 pound round steak

1 can chopped green onions, stems and all

2 large bell peppers

1 large can beef broth

1/4 cup soy sauce

Cut steak into 1/4 inch strips. Sprinkle with paprika. Brown steak in 1/4 cup oil. Add 1/2 cups beef broth. Cover and simmer in electric skillet for 5 minutes. Cut bell pepper in 1/4 inch strips. Chop onions and stems. Add onions, stems, and bell peppers to meat and broth. Cover and simmer for 5 minutes. Combine over medium heat the rest of the beef broth, 1/4 cup soy sauce, 2 tablespoon flour, and enough water to make gravy. Add this to the meat mixture. Uncover and simmer for 10 minutes. Serve over rice. - Christian Collins 4th Grade King

Chocolate Cake

Butter Cake Mix (follow directions on box)

Chocolate Icing

1/2 cup of oleo (1 stick)

3 tablespoon cocoa

1 box powdered sugar

6 tablespoons coca-cola

Combine oleo, coke and cocoa and bring to boil. Pour over powdered sugar and mix well. Beat. Spread on cake while hot. - Grayson Fulton, 3rd Grade King

Reba Jo's Pimento and Cheese

1 pound of grated American cheese

2 jars of chopped pimento

2 tablespoons of vinegar

3 tablespoons of sugar

Onion and garlic powder to taste. Hellmann's mayonnaise to your liking. Chill 4 serve as a dip or on bread. - Piper Fulton 4th grade Queen and Creed Fulton 2nd Grade King

Sundy's Fair Pasta

8 ounces of Vermicelli pasta

1/2 cup olive oil

3 tablespoons of lemon juice

2 heaping tablespoons of Cavender's seasoning

1 3 1/4 ounce can ripe olives, chopped

1 4-ounce jar pimento, chopped

3 tablespoons mayonnaise

Chopped green onions.

Feta cheese and Parmesan cheese to taste. Chill and Serve. - Piper Fulton 4th grade Queen and Creed Fulton 2nd Grade King

Buffalo Chicken Crescents

1 can chicken, drained and shredded

1/2 cup crumbled blue cheese

1/2 cup shredded cheddar cheese

1/4 cup Texas Pete Buffalo Wing Sauce

4 tablespoons unsalted butter, melted and cooled

1 to 2 cans crescent rolls

Preheat oven to 350 degrees. Combine first 5 ingredients. Lightly spray baking sheet with vegetable spray. Unroll crescent rolls, place 1 heaping tablespoon of mixture on the top of each crescent triangle, and then roll crescent starting at the thicker end until all rolls have been used. Place rolls on baking sheet and bake for 30 minutes or until golden brown. - Bailey Cook, 5th Grade King

Nana's Sourdough Bread

To make starter:

1 package active dry yeast

3 tablespoons instant potatoes

1/2 cup sugar

1 cup warm sugar

Combine all ingredients in quart jar. Let set at least 45 minutes.

To make bread or rolls:

3/4 cup sugar

1 tablespoon salt

1/2 cup oil

1 1/2 cup warm water

1 cup starter

6 cups bread flour

Mix first five ingredients together in large bowl. Add flour. Dough will be very stiff. Put small amount of extra oil into a large bowl to prevent dough from sticking to it as it rises. Put dough in large, greased bowl, cover lightly with foil. Let rise 8 hours. Punch down and kneed well. If making bread, divide into 4 parts and put into greased loaf pans. If making rolls, pinch off pieces, roll out, and drop into muffin pans. Brush warm melted margarine on top of dough. Let rise six to eight hours. Bake at 350 degrees for 25-30 minutes or until brown. - Trace Parsons, Kindergarten King

Marshmallow Treats

1/4 cup oleo

5 cup Rice Krispies

1 (6-10 ounce) package regular marshmallows (about 40)

Measure margarine into 3-quart saucepan; melt over low heat. Add marshmallows and cook, stirring constantly, until marshmallows are melted and mixture is very syrupy. Remove from heat. Add Rice Krispies; stir until well coated. Spread warm mixture in buttered 13x9x2 inch pan, using waxed paper. Press firmly into even layer. Cut in squares. - Ellie Copeland, 2nd Grade Queen