Amerson celebrating recent retirement
Johnnie Amerson is celebrating her retirement after 30 years of working at Neshoba Central.
Amerson said she always knew she wanted to help children in any way possible and she has worked at Neshoba Central as a special education teacher assistant for the past 30 years.
Amerson started out working in the school cafeteria, and when the opening came for a teacher assistant, she took the job.
Last Tuesday, many of Amerson's family members traveled to Philadelphia to celebrate her retirement with her.
“They came from Houston, Texas, to Nashville, Tennessee,” Amerson said.
Neshoba Central hosted a retirement ceremony for their staff on Tuesday, and the Amerson family watched her celebrate. On Friday, her family hosted a party for her. Amerson was excited to see her family and said she had a wonderful time.
“We ate good food, listened to music and danced,” Amerson said. “I had to shed tears of joy that they were here with me.”
Since she is now retired, Amerson said she plans to start doing more traveling and things around the house. For example, in July, Amerson will be taking a road trip to Orlando, Florida, but she plans to continue helping people like she has been doing her whole life.
Amerson lives in the Sandtown community with her husband Murkey. The couple met at church and got married in their 20s. Amerson and her husband have four grown children and 11 grandchildren. Two of the children live in Philadelphia, and the other two live away.
Amerson’s family started cooking for her on Tuesday.
“Everyone who came brought potluck dishes, and it was enough for all of us,” Amerson said. “We got so full we almost couldn’t dance.”
Amerson said she is thankful that she got to spend time with all her family and that they were able to celebrate her retirement with her. Her husband has been the cook around the house lately, but Amerson loves to cook. Amerson said when she cooks, and she likes to be the only one in the kitchen so she can concentrate.
• 2 stalks celery
• ½ small onion
• ½ cup mayonnaise or salad dressing
• 1 tablespoon sugar
• 1 teaspoon prepared mustard
• 1 teaspoon salt
• ¼ teaspoon pepper
• 4 cups macaroni, cooked
• 2 eggs, hard boiled
Chop celery and onion. Mix all ingredients except eggs and macaroni. In a large bowl, add macaroni. Mix lightly chill before serving.
• 3 cups flour
• 3 cups sugar
• ¾ cups Crisco shortening
• 2 stick butter
• 5 eggs
• 1 teaspoon lemon and vanilla flavor
• 1 cup 7-Up drink
Sift flour. Cream butter and shortening sugar together. Add eggs 1 at a time. Add flour and 7-Up alternate. Cook 1 hour at 325 degrees.
• 1 small package neckbone
• 1 onion, chopped
• 3 cans small green beans drained
• 5 red potatoes, peeled and cut in small chunks
• 1 small can tomato paste
• Salt and pepper to taste
Wash neckbone, add onions, salt and pepper. Let boil until meat is halfway tender (do not pour off broth). Add green bean and potatoes. Let cook until tender, add tomato paste. Let simmer for about 20 minutes stirring occasionally. Then serve with cornbread.