PTO organizers of the first Neshoba County School co-ed softball game are front row, from left,  Amanda Beckham, eighth grade parent representative, Carla Adams, secretary, Kristi McCowan, vice president and  Amy Wilcher, seventh grade parent representative. In back are Phoebe Henson, treasurer, Tina Lepard, president and Leigh McDaniel, sixth grade parent representative.
PTO organizers of the first Neshoba County School co-ed softball game are front row, from left, Amanda Beckham, eighth grade parent representative, Carla Adams, secretary, Kristi McCowan, vice president and Amy Wilcher, seventh grade parent representative. In back are Phoebe Henson, treasurer, Tina Lepard, president and Leigh McDaniel, sixth grade parent representative.
The sights and sounds of traditional softball may be what most are accustomed to at Rocket Field. However, the softball game that will take place on Oct. 19 will be anything but traditional.

The Neshoba Central PTO is organizing its first annual co-ed softball game. All Neshoba Central School alumni or parents of students who have attended in the past or are currently attending may participate.

"We want everyone to come out and play! This is going to be fun for the whole family," said Tina Lepard, president of the PTO.

The Neshoba Central PTO holds several fundraisers throughout the year and hopes that the softball game will be a huge success.

Money that is raised by the PTO serves multiple purposes including incentive awards for students, rewards for students for MCT scores, appreciation breakfast for teachers, monthly Blast awards which are presented to students for showing leadership skills, good behavior,and good grades.

In addition to the co-ed softball game fundraiser, the Neshoba Central PTO sells spirit ribbons and pins on Thursdays of football season. They will also host the annual Fall Festival on Nov. 9 and Beauty and Beau in February.

"We are currently trying to raise enough money to purchase computers for the schools. We have more students than we have computers. Since most of the state testing is done on computers now, we have to have additional computers for our students," said Lepard.

"We [the PTO] try to provide what the school district doesn't have the funding to provide."

PTO vice president Kristi McCown really hopes lots of people will register to play.

"We want this to be a huge fundraiser. We expect to have several games that day," said McCown.

Registration forms are available at the Neshoba County Facebook page or by clicking on the PTO option on the Neshoba County Middle School website. A T-shirt will be provided to all participants.

For more information about the co-ed softball game, call Amanda Beckham at 601-416-8677.



White Chicken Enchiladas

10 small soft flour tortillas

3 tablespoons flour

2 cups chicken broth

1 cup sour cream

2 cups shredded, cooked chicken

3 cups Monterey Jack cheese, shredded

3 tablespoons butter

4-ounce can diced green chillies

Preheat oven to 350 degrees. Combine shredded chicken and one cup of cheese. Fill tortillas with the mixture above and roll each one then place in a greased 9x13 pan. Melt butter in a pan over medium heat. Stir flour into butter and whisk for 1 minute over heat. Add broth and whisk together. Cook over heat until it's thick and bubbles up. Take off heat and add in sour cream and chilies. (be careful it's not too hot or the sour cream will curdle.) Pour mixture over enchiladas and add remaining cheese to top. Bake in oven for 20-23 minutes then you will want to broil for three minutes to brown the cheese.

­­-Tina Lepard



Supreme chocolate chip cookies

1 cup shortening

1 cup firmly packed brown sugar

1/2 cup granulated sugar

2 teaspoon vanilla

2 eggs

2 1/2 cups sifted all purpose flour

1 teaspoon baking soda

1 teaspoon salt

1 bag chocolate chips

1 cup nuts (optional)

1 cup toasted coconut (optional)

In a large bowl mix shortening, brown sugar and granulated sugar. Beat in eggs and vanilla. In another bowl, sift flour, soda and salt. Add dry ingredients to egg mixture. Stir in chocolate chips and/or nuts and coconut. Drop round teaspoons of dough on ungreased cookie sheet. Bake at 350 degrees for 10 minutes.

-Amanda Beckham



Cream Cheese Peach Pie Delight

1 package of yellow dry cake mix

1/3 cup butter, room temperature

2 large eggs, divided

29 ounce can of peach slices, drained

8 ounces of cream cheese, room temperature

1/3 cup of sugar

1 teaspoon vanilla extract

Preheat oven to 350 degrees. Spray a 13 x 9 pan with cooking spray. In large bowl combine cake mix, butter, and 1 egg. Mix until crumbly. Set aside 1 1/2 cups of crumbs for topping. Press remaining crumbs in bottom of prepared pan. Bake 10 minutes. Cut peach slices into one inch pieces. You can use frozen or fresh peaches if you choose but I like canned for this particular recipe because of the short baking time. Spoon into partially baked crust. In large bowl combine cream cheese, sugar, one egg and vanilla extract. Beat with mixer until creamy. Spoon over peaches. Sprinkle with reserved crumbs. Bake 30 minutes. Chill at least 30 minutes before serving.

­­-Amy Wilcher



Crusty cream cheese pound cake

1 cup butter

1/2 cup shortening

1 (8 ounce) packages cream cheese

3 cups sugar

6 eggs

3 cups flour

1 teaspoon vanilla

Butter and flour one Bundt pan. Preheat oven to 325°F. Cream together butter, cream cheese, and shortening. Add sugar and beat until the mixture is light and fluffy. Alternately add flour and eggs beginning and ending with flour. Make sure to beat well after each egg.

Stir in vanilla and pour into prepared bundt pan. Cook for 1 hour and 15-20 minutes or until wooden toothpick comes out clean.

Cool in pan 10 minutes; remove from pan and let cool completely on a wire rack.

­­-Phoebe Henson

My Crockpot Chicken

4-6 boneless/skinless chicken breasts

2 cups Swansons chicken broth

1 package Knorr vegetable soup mix

1 package ranch dry dressing mix

1 package chicken gravy



Set crockpot to low heat and add chicken breasts. Combine the Knorr vegetable soup mix, ranch dressing mix and chicken gravy in a mixing bowl. Whisk in the 2 cups of chicken broth. Pour mixture over top of chicken. Cook on low 6-8 hours. Serve over white/brown rice or egg noodles.

­­-Carla Adams



Shortcut Red Beans and Rice

1/2 tablespoon of olive oil

1/2 pound of andouille or other smoked sausage, coarsely chopped

4 slices of bacon, chopped

1/4 cup of onion, chopped

1/4 cup of green bell pepper, chopped

1/4 cup of celery, chopped

1 clove of garlic, minced

1/2 teaspoon of dried basil

1/2 teaspoon of Cajun seasoning or to taste, optional

1/4 teaspoon of freshly cracked black pepper, or to taste

1 bay leaf

2 cans of red kidney beans, undrained

1 can of creole cream style red beans

2 to 3 cups of chicken broth, as needed

Heat olive oil in a large, heavy bottomed skillet or pot, over medium high heat, add the smoked sausage and cook until browned. Remove the sausage with a slotted spoon, and set aside. In the same skillet, add the bacon and cook until soft, but not browned. Add the onion, green bell pepper and celery, cook until soft. Add the garlic, basil, Cajun seasoning, pepper, and bay leaf. Stir in the beans and enough of the chicken broth to reach the consistency desired; bring to a boil.

Add the sausage. Reduce heat and simmer, uncovered, about 15 to 20 minutes, or until cooked through, and slightly reduced and thickened.

Serve as a main dish over hot, cooked rice.

­­-Leigh McDaniel