Members of the Neshoba County Association of the Retired Education Personnel of Mississippi. Front, from left, are Mildred Sulton, Prenora Carter, Rosie Horne, Joe Ella Cosgrove, Frances Blackwell, Nadean Slaughter, Lavon Slaughter, Arline Wolverton, Lillian Luke and Kay Copeland. Middle, from left, are Helen Carter, Rena Stribling, Virginia Kight, Emma Myers, Sharon Pratt, Clarice S. Williamson, Jean McDonald, Susan Reynolds, Margaret Hardy, Lynda Crawford and Marjorie Payne. Back, from left, are Don Pratt, Eula Rivers, Deborah Rash, Juanita Breazeale, Charles F. Moore, Barbara McDaniel, Kathy Spire, Lee J. McKinney, Karen Bates, June Fulton, Betty Kilgore, Wanda Sharpe, Barbara Booker and Thomas Luke.
Members of the Neshoba County Association of the Retired Education Personnel of Mississippi. Front, from left, are Mildred Sulton, Prenora Carter, Rosie Horne, Joe Ella Cosgrove, Frances Blackwell, Nadean Slaughter, Lavon Slaughter, Arline Wolverton, Lillian Luke and Kay Copeland. Middle, from left, are Helen Carter, Rena Stribling, Virginia Kight, Emma Myers, Sharon Pratt, Clarice S. Williamson, Jean McDonald, Susan Reynolds, Margaret Hardy, Lynda Crawford and Marjorie Payne. Back, from left, are Don Pratt, Eula Rivers, Deborah Rash, Juanita Breazeale, Charles F. Moore, Barbara McDaniel, Kathy Spire, Lee J. McKinney, Karen Bates, June Fulton, Betty Kilgore, Wanda Sharpe, Barbara Booker and Thomas Luke.
The Neshoba County Association of the Retired Education Personnel of Mississippi is a very active group, which supports teacher education through a state level scholarship fund.

It's motto is: To serve and not be served.

What's more, the group of about 50 retired educators includes a number of great cooks.

Officers are President Lillian Luke, Vice President Thomas Luke, Secretary and Reporter Juanita Breazeale and Treasurer Kay Copeland.

The active group of retirees meets each month beginning their year in September and concluding in May in format with the public schools.

The meetings always begin with the pledge of allegiance to the flag.

Various members present a devotion and prayer.

Programs are planned and presented at the meetings based on needs and interests. Some are informative and pertain to retirement and the future. Other programs are entertaining and enjoyable to them as individuals.

The meetings give the retired educators the opportunity to stay in touch with those they worked with in our local school districts as well as meet and get to know others as well.

They will gather in December for a Christmas party at Lake Tiak O'Khata. Singing Christmas carols and an ornament exchange brings the group closer as they enter the special holiday season.

The goals of the Neshoba County Association of Retired Education Personnel of Mississippi are:

• To provide an opportunity for retired educators to meet with friends and associates from their active teaching years.

• To have programs designed to help meet the needs of members.

• To participate in community affairs.

• To work for legislative priorities.

• To support our local, state, and national Retired Teachers' Association.

• To enjoy visits to nearby Mississippi scenes.

If one could describe this group, they said it would be "hope."

Some of the members have shared their favorite recipes just in time for the holiday season.



Sugar Coated Peanuts

4 cups peanuts

2 cups sugar

1 cup water

Heat together in iron skillet until boiling Pour into 9 by 15 inch pan. Bake 350 degrees, stirring every 10 minutes for 30 minutes. Continue cooking, stirring every 5 minutes until peanuts are coated. Break apart while cooking. ­- Margaret Hardy





Betty Kilgore

Uptown Brownies

1 box butter pecan cake mix

1 stick melted butter

1 beaten egg

Mix together and press in a 9 by 13 inch greased cake pan.

8 ounce of soften cream cheese

1 stick soft butter

2 medium eggs

1 teaspoon vanilla

4 cups powdered sugar

Mix together and pour over crust.

1 cup chopped Bass pecans

1/2 cup miniature caramels or diced caramels

Sprinkle these on top and bake for 22 minutes at 325 degrees.

1/2 cup of chocolate chips

Sprinkle on top and bake for another 22 minutes.

8 ounce bag of toffee pieces

Sprinkle on top and bake another 5 minutes.

Take out of oven and press with a fork. Let cool completely before cutting. Serve with ice cream and drizzle with caramel syrup.



Chocolate Chip Pound Cake

1 box Duncan Hines cake mix (butter mix)

6 ounce instant chocolate pudding

8 ounce sour cream

4 eggs

1/2 cup vegetable oil

1/2 cup water

6 ounce chocolate chips

Mix all ingredients except chips well. Fold in chips. Bake in well greased bundt pan. Preheat oven to 350 degrees. Bake 45 minutes. - Marjorie Payne



Olive Nut Spread

8 ounce cream cheese

1 cup mayonnaise

2 tablespoons olive juice

Dash of red pepper

1 cup chopped pecans

1 cup chopped, pimiento-stuffed salad olives

Mash cream cheese with fork, then stir in mayonnaise. Add other ingredients and mix. Chill before serving. - Clarice Smith Williamson



Shrimp Creole

1 medium onion

1/2 green pepper chopped

1/2 cup celery chopped

1 teaspoon minced garlic

3 tablespoon flour

1 teaspoon creole seasoning

28 ounce can crushed tomatoes

1/2 cup chicken broth

1/2 teaspoon salt

1/4 teaspoon red pepper

2 bay leaves

1 to 2 pounds shrimp

Sauté first four ingredients. Add flour and mix well. Add remaining ingredients (except shrimp) and cook approximately 20 minutes. Stir in shrimp and cook approximately 5 minutes longer or until shrimp turn pink. Discard bay leaves. Serve over rice. - June Fulton



Italian Cream Cake

1 cup buttermilk

5 eggs separated

1 stick oleo

2 cup sifted (plain) flour

1 cup pecans

1 teaspoon soda

2 cup sugar

1/2 cup shortening

1 teaspoon vanilla

1 small coconut

Preheat oven to 325 degrees. Combine soda and buttermilk, let stand a few minutes. Cream sugar, oleo and shortening. Add egg yolks one at a time, beating well after each addition. Add buttermilk-soda mix alternating with flour-cream mixture. Stir in vanilla, beat eggs white stiff. Fold in egg whites gently. Stir in pecans and coconut. Bakes in 3 greased flour pans about 30 minutes.

Icing

8 ounce cream cheese

1 stick oleo room temperature

1 box powdered sugar

1 teaspoon vanilla

Cream oleo, cheese and sugar (add sugar a little at a time). Add vanilla. Spread on cake. - Prenola Carter



Jerry Smith's Quick Cookies

2 eggs

2 cups self-rising flour

1 cup sugar

1/2 cup oil

1 teaspoon flavoring

Mix all ingredients well and drop by spoonfuls on ungreased cookie sheet. Bake at 350 degrees until brown on bottom. - Eula Rivers



Snowman Cheese Spread

2 packages (8 ounces each) cream cheese, softened

1 package (2 1/2 ounces) thinly sliced dried beef, chopped

1/2 cup minced fresh parsley

1/4 cup chopped green onions

1 carton (8 ounces) spreadable cream cheese

2 fresh rosemary sprigs

5 dried cranberries, divided

2 pretzel sticks

1 small pitted ripe olive

1 small carrot

1 green onion

Assorted crackers.

In a large bowl, beat the first four ingredients until blended. Shape into three balls, one 3 1/2 inch, one 3 inch, and one 2 1/2 inch. Place the 3 1/2 inch ball on an 8 inch serving plate; top with the 3 inch ball, then the small ball. Cover and refrigerate for 30 minutes

With a knife, smooth spreadable cream cheese over each ball; spread remaining cheese around base of snowman. Arrange rosemary sprigs on snowman's head, forming a wreath. Place three dried cranberries inside wreath. Insert pretzel sticks for arms.

Cut two thin slices from olive and make two 1/8 inch circles. Place circles on head for eyes and slices on body for buttons. Cut one cranberry in half widthwise; place in the center of olive buttons. Cut remaining cranberry in half lengthwise; shape one piece into a smile and place on snowman's face (discard remaining cranberry half).

Trim carrot to make a small nose; position on face. Cut top of green onion into a 1/4 inch strip; tie around neck for scarf. Serve with crackers. - Rena Stribling



Cheesecake Brownies

1 package (20 1/2 ounce) Brownie Mix (not with syrup pouch)

1 package (8 ounce) cream cheese

1/3 cup sugar

1 egg

1/2 teaspoon vanilla

Grease baking pan. Prepare brownie mix. Beat cream cheese, add sugar, egg, vanilla. Pour mixture over brownie mixture. Cut through with knife for marble effect. Bake at 350 degrees for 35-40 minutes. - Lynda Crawford



Crawfish Bread

1 package Jiffy Corn Bread Mix

1 pound Crawfish tails

3 eggs

1 stick butter melted

1 cup chopped onion

1 (10 ounce) can rotel tomatoes (drained)

1 cup sharp cheese

Mix all ingredients together and pour in a 9 by 13 inch baking dish. Bake at 350 degrees for 40 to 45 minutes. - Juanita Breazeale



Catfish Allison

1 cup grated Parmesan cheese

1/2 cup margarine, softened

6 tablespoons mayonnaise

6 green onions, finely chopped

1/2 teaspoon Worcestershire sauce

Dash of Tabasco sauce

6 to 8 catfish fillets (can substitute with largemouth bass fillets)

Place cheese, margarine, mayonnaise, green onions, Worcestershire sauce, and Tabasco sauce in a bowl and mix thoroughly. Preheat the broiler. Poach catfish fillets, two or three at a time, in a skillet of lightly simmering water for 4 to 5 minutes. Gently lift fillets from water with a slotted spatula and set aside on a plate to drain. Place the fillets in a baking pan large enough to hold them in a single layer. Spread 2 tablespoons of the cheese mixture over each fillet. Broil for 2 or 3 minutes or until cheese mixture browns and fish flakes easily when tested with a fork. - Kay Copeland